Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.

    Nominated for a 2020 Goodreads Choice Award for Best CookbooksFrom celebrated blogger Sarah Kieffer of The Vanilla Bean Baking Blog!100 Cookies is a go-to baking book featuring 100 recipes for cookies and bars, organized into seven chapters.Chocolatey, fruity, crispy, chewy, classic, inventive—there's a foolproof recipe for the perfect treat for everyone in this cookie recipe book.• Introduces innovative baking techniques• Includes an entire chapter dedicated to Kieffer's "pan banging" technique that ensures crisp edges and soft centers for the most delicious cookies• Nearly every cookie dough recipe is accompanied by a photograph.Dessert recipes range from the Classic Chocolate Chip made three different ways, to bars, brownies, and blondies that reflect a wide range of flavors and global inspiration.This is the comprehensive-yet-charming cookbook every cookie lover (or those who love to bake cookies) needs.• Highly giftable with a textured case and a ribbon marker• Recipes include Marshmallow Peanut Butter Brownies, Olive Oil Sugar Cookies with Blood Orange Glaze, Red Wine Cherry Cheesecake Swirl Bars, and Pan-Banging Ginger Molasses, S'mores Cookies, Snickerdoodles, and more• A great pick for the home baker in search of a new bake sale recipe or someone who just loves cookies, as well as fans of Sarah Kieffer's blog and Instagram• Add it to the shelf with cookbooks like Sally's Cookie Addiction by Sally McKenney; Dorie's Cookies by Dorie Greenspan; and The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by America's Test Kitchen

    . . if only for a little while.   In an age when it’s the rare child who walks to school on his own, the thought of sending your “little ones” off to sleep-away camp can be overwhelming—for you and for them. But parents’ first instinct—to shelter their offspring above all else—is actually depriving kids of the major developmental milestones that occur through letting them go—and watching them come back transformed.   In Homesick and Happy, renowned child psychologist Michael Thompson, PhD, shares a strong argument for, and a vital guide to, this brief loosening of ties. A great champion of summer camp, he explains how camp ushers your children into a thrilling world offering an environment that most of us at home cannot: an electronics-free zone, a multigenerational community, meaningful daily rituals like group meals and cabin clean-up, and a place where time simply slows down. In the buggy woods, icy swims, campfire sing-alongs, and daring adventures, children have emotionally significant and character-building experiences; they often grow in ways that surprise even themselves; they make lifelong memories and cherished friends. Thompson shows how children who are away from their parents can be both homesick and happy, scared and successful, anxious and exuberant. When kids go to camp—for a week, a month, or the whole summer—they can experience some of the greatest maturation of their lives, and return more independent, strong, and healthy.

    It contains millions of neurons—as many as you would find in the brain of a cat—and is home to the microbiome, an army of tiny organisms that influence your mood, your immune system, and even your appetite.In this groundbreaking book, Dr. Mosley takes us on a revelatory journey through the gut, showing how junk food and overuse of antibiotics have wiped out many “good” gut bacteria leading to a modern plague of allergies, food intolerances, and obesity. Drawing from the latest cutting-edge research, Dr. Mosley provides scientifically proven ways to control your cravings, boost your mood, and lose weight by feeding the “good” bacteria that keep you healthy and lean, while staving off “bad” bacteria that contribute to weight gain and disease.Dr. Mosley also shares a simple two-phase healing program, an effective way to repair and replenish the microbiome and to ease intestinal distress. Discover how foods like chocolate, red wine, and cheese can be part of a gut-healthy diet; how fasting can strengthen the gut and boost “good” bacteria; how changing your microbiome can undo the damage of yo-yo dieting; and how opening a window (and other simple acts) can improve gut health.Packed with delicious, healing recipes, meal plans, checklists, and tips, The Clever Gut Diet includes all the tools you need to transform your gut and your health for the rest of your life.

    If these galaxies had always been travelling, he reasoned, then they must, at some point, have been on top of one another. This discovery transformed the debate about one of the most fundamental questions of human existence - how did the universe begin?Every society has stories about the origin of the cosmos and its inhabitants, but now, with the power to peer into the early universe and deploy the knowledge gleaned from archaeology, geology, evolutionary biology and cosmology, we are closer than ever to understanding where it all came from. In The Origin of (almost) Everything, New Scientist explores the modern origin stories of everything from the Big Bang, meteorites and dark energy, to dinosaurs, civilisation, timekeeping, belly-button fluff and beyond.From how complex life evolved on Earth, to the first written language, to how humans conquered space, The Origin of (almost) Everything offers a unique history of the past, present and future of our universe.span

    Because after you have read this book, you, Good Sir, will know how to be a pro athlete. And pro athletes don't need books. Or strong family bonds. Or any of that stupid crap. Not when they have ready access to millions of dollars and scores of smoking hot chicks with questionable judgment. This book will be all you require to cast aside your boring life as some jackass who cruises around bookstores hoping to score grad-school trim. With Men with Balls, you will learn how to: Showboat using classical pantomime techniques Figure out whether or not a stripper actually fancies you Emotionally cope from the emotional fallout of rookie year hazing games Find out which free locker room amphetamines will give you a shot of energy, and which will cause you to run down terrified schoolchildren with your Escalade (NOTE: Some do both) Avoid media scrutiny by directing beat writers and columnists to the nearest hot buffet So grab your balls, bookboy. You're about to become a home-run hitting, steroid-injecting, angry-orgy-having Turbostud. They're gonna need a whole ocean just to wash your jock.

    The process of truly great home cooking is demystified via more than a hundred lessons called out as "small victories" in the funny, encouraging headnotes; these are lessons learned by Julia through a lifetime of cooking thousands of meals. This beautifully curated, deeply personal collection of what Chef April Bloomfield calls "simple, achievable recipes" emphasizes bold-flavored, honest food for breakfast, lunch, dinner, and dessert. More than 160 mouth-watering photographs from acclaimed photographers Gentl + Hyers provide beautiful instruction and inspiration elevate this entertaining and essential kitchen resource for both beginners and accomplished home cooks.

    But Kim Boyce truly has reinvented the wheel with this collection of 75 recipes that feature 12 different kinds of whole-grain flours, from amaranth to teff, proving that whole-grain baking is more about incredible flavors and textures than anything else.   When Boyce, a former pastry chef at Spago and Campanile, left the kitchen to raise a family, she was determined to create delicious cakes, muffins, breads, tarts, and cookies that her kids (and everybody else) would love. She began experimenting with whole-grain flours, and Good to the Grain is the happy result. The cookbook proves that whole-grain baking can be easily done with a pastry chef’s flair. Plus, there’s a chapter on making jams, compotes, and fruit butters with seasonal fruits that help bring out the wonderfully complex flavors of whole-grain flours.Praise for Good to the Grain: “Boyce started playing with a variety of flours when she took a break from restaurant kitchens and wrote her first cookbook, Good to the Grain, a whole grains baking bible that won a coveted James Beard Foundation Award this year.” —O Magazine

    Her face is perhaps as well known today as ever it was during her lifetime. And this fall, interest in Marilyn is at an all-time high for, on the 27th and 28th of October, the renowned auction house Christie's will place on sale many hundreds of objects that once belonged to the beloved actress. This specially designed hardcover book features more than 1,500 objects for sale, illustrated with hundreds of beautiful photographs as well as rare and never-before-seen archival photographs of Marilyn Monroe. Personal essays and fashion notes provide a behind-the-scenes look into the life of the world's most famous celebrity.

    In a novel that draws on their own amazing insider stories, former FBI undercover agent Pistone (aka Donnie Brasco) and Mafia boss Bonnano unleash a wild, all-too-true tale of a war raging on the street of New York.

    

    But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more--all while earning an income that fell well below the federal poverty line.What makes a food processed? As Megan would soon realize, the answer to that question went far beyond cutting out snacks and sodas, and became a fascinating journey through America's food system, past and present. She learned how wheat became white; how fresh produce was globalized and animals industrialized. But she also discovered that in daily life, as she attempted to balance her project with a normal social life--which included dating--the question of what made a food processed was inextricably tied to gender and economy, politics and money, work and play.Backed by extensive research and wide-ranging interviews--and including tips on how to ditch processed food and transition to a real-food lifestyle--Unprocessed offers provocative insights not only on the process of food, but also the processes that shape our habits, communities, and day-to-day lives.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    So why does finding and choosing one you like seem so stressful?Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the "experts" have been telling you. In The New Wine Rules, acclaimed wine writer Jon Bonne explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine's price rarely reflects its quality. You can drink rose any time of year. Don't save a great bottle for anything more than a rainy day.