Beginning with a description of the biology of sweetness itself, Richardson navigates the ancient history of sweets, the incredible range and diversity of candies worldwide, the bizarre figures and practices of the confectionery industry, and the connection between food and sex. He goes on to explore the role of sweets in myth and folklore and, finally, offers a personal philosophy of continual sweet-eating based on the writings of Epicurus.A delicious blend of anecdote, history, and investigative reporting, Sweets is the perfect gift for anyone who loves candy.

    It’s about the greatest pirate in history, the most powerful executive in the music business, a revolutionary invention and an illegal website four times the size of the iTunes Music Store. Journalist Stephen Witt traces the secret history of digital music piracy, from the German audio engineers who invented the mp3, to a North Carolina compact-disc manufacturing plant where factory worker Dell Glover leaked nearly two thousand albums over the course of a decade, to the high-rises of midtown Manhattan where music executive Doug Morris cornered the global market on rap, and, finally, into the darkest recesses of the Internet.Through these interwoven narratives, Witt has written a thrilling book that depicts the moment in history when ordinary life became forever entwined with the world online — when, suddenly, all the music ever recorded was available for free. In the page-turning tradition of writers like Michael Lewis and Lawrence Wright, Witt’s deeply-reported first book introduces the unforgettable characters—inventors, executives, factory workers, and smugglers—who revolutionized an entire artform, and reveals for the first time the secret underworld of media pirates that transformed our digital lives.An irresistible never-before-told story of greed, cunning, genius, and deceit, How Music Got Free isn’t just a story of the music industry—it’s a must-read history of the Internet itself.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    Today that number is one percent. What went so wrong? Losing the Signal is a riveting story of a company that toppled global giants before succumbing to the ruthlessly competitive forces of Silicon Valley. This is not a conventional tale of modern business failure by fraud and greed. The rise and fall of BlackBerry reveals the dangerous speed at which innovators race along the information superhighway. With unprecedented access to key players, senior executives, directors and competitors, Losing the Signal unveils the remarkable rise of a company that started above a bagel store in Ontario. At the heart of the story is an unlikely partnership between a visionary engineer, Mike Lazaridis, and an abrasive Harvard Business school grad, Jim Balsillie. Together, they engineered a pioneering pocket email device that became the tool of choice for presidents and CEOs. The partnership enjoyed only a brief moment on top of the world, however. At the very moment BlackBerry was ranked the world's fastest growing company internal feuds and chaotic growth crippled the company as it faced its gravest test: Apple and Google's entry in to mobile phones. Expertly told by acclaimed journalists, Jacquie McNish and Sean Silcoff, this is an entertaining, whirlwind narrative that goes behind the scenes to reveal one of the most compelling business stories of the new century.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    Incorporating the latest advances in brain scanning and neuroscience, Dutton demonstrates that the brilliant neurosurgeon who lacks empathy has more in common with a Ted Bundy who kills for pleasure than we may wish to admit, and that a mugger in a dimly lit parking lot may well, in fact, have the same nerveless poise as a titan of industry.Dutton argues that there are indeed “functional psychopaths” among us—different from their murderous counterparts—who use their detached, unflinching, and charismatic personalities to succeed in mainstream society, and that shockingly, in some fields, the more “psychopathic” people are, the more likely they are to succeed. Dutton deconstructs this often misunderstood diagnosis through bold on-the-ground reporting and original scientific research as he mingles with the criminally insane in a high-security ward, shares a drink with one of the world’s most successful con artists, and undergoes transcranial magnetic stimulation to discover firsthand exactly how it feels to see through the eyes of a psychopath.As Dutton develops his theory that we all possess psychopathic tendencies, he puts forward the argument that society as a whole is more psychopathic than ever: after all, psychopaths tend to be fearless, confident, charming, ruthless, and focused—qualities that are tailor-made for success in the twenty-first century. Provocative at every turn, The Wisdom of Psychopaths is a riveting adventure that reveals that it’s our much-maligned dark side that often conceals the trump cards of success.

    But this is his bestselling real story… Humble Pie tells the full story of how he became the world’s most famous and infamous chef: his difficult childhood, his brother’s heroin addiction and his failed first career as a footballer: all of these things have made him the celebrated culinary talent and media powerhouse that he is today. Gordon talks frankly about:• his tough childhood: his father’s alcoholism and violence and the effects on his relationships with his mother and siblings,• his first career as a footballer: how the whole family moved to Scotland when he was signed by Glasgow Rangers at the age of fifteen, and how he coped when his career was over due to injury just three years later,• his brother’s heroin addiction.• Gordon’s early career: learning his trade in Paris and London; how his career developed from there: his time in Paris under Albert Roux and his seven Michelin-starred restaurants.• Kitchen life: Gordon spills the beans about life behind the kitchen door, and how a restaurant kitchen is run in Anthony Bourdain-style.• How he copes with the impact of fame on himself and his family: his television career, the rapacious tabloids, and his own drive for success.

    But that turns out to be an illusion. The rotisserie chicken, the pepperoni, the cordon bleu, the frozen pot pie, and the bacon virtually all come from four companies. In The Meat Racket, investigative reporter Christopher Leonard delivers the first-ever account of how a handful of companies have seized the nation’s meat supply. He shows how they built a system that puts farmers on the edge of bankruptcy, charges high prices to consumers, and returns the industry to the shape it had in the 1900s before the meat monopolists were broken up. At the dawn of the twenty-first century, the greatest capitalist country in the world has an oligarchy controlling much of the food we eat and a high-tech sharecropping system to make that possible. Forty years ago, more than thirty-six companies produced half of all the chicken Americans ate. Now there are only three that make that amount, and they control every aspect of the process, from the egg to the chicken to the chicken nugget. These companies are even able to raise meat prices for consumers while pushing down the price they pay to farmers. And tragically, big business and politics have derailed efforts to change the system. We know that it takes big companies to bring meat to the American table. What The Meat Racket shows is that this industrial system is rigged against all of us. In that sense, Leonard has exposed our heartland’s biggest scandal.

    Together, they ruled big business. They transformed popular culture. And they provoked a national controversy. More than anything, they lived a unique and rollicking American Dream, escaping the broken homes of their youth to produce the most notoriously successful game franchises in history—Doom and Quake— until the games they made tore them apart. This is a story of friendship and betrayal, commerce and artistry—a powerful and compassionate account of what it's like to be young, driven, and wildly creative.

    This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

    She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.

    Alcoholica Esoterica presents the history and culture of booze as told by a writer with a knack for distilling all the boring bits into the most interesting facts and hilarious tales. It's almost like pulling up a stool next to the smartest and funniest guy in the bar. Divided into chapters covering the basic booze groups--including beer, wine, Champagne, whiskey, rum, gin, vodka, and tequila--Alcoholica Esoterica charts the origin and rise of each alcohol's particular charms and influence. Other sections chronicle "Great Moments in Hic-story," "Great Country Drinking Songs," "10 Odd Laws," and "Mt. Lushmore, Parts I-V." Additionally, famous quotes on the joys and sorrows of liquor offer useful shots of advice and intoxicating whimsy.Did you know...that the word bar is short for barrier? Yes, that's right--to keep the customers from getting at all the booze.that Winston Churchill's mother supposedly invented the Manhattan?that the Pilgrims landed at Plymouth Rock because the sailors on the Mayflower were running low on beer and were tired of sharing?that you have a higher chance of being killed by a flying Champagne cork than by a poisonous spider?that the Code of Hammurabi mandated that brewers of low-quality beer be drowned in it?that beer was so popular with medieval priests and monks that in the thirteenth century they stopped baptizing babies with holy water and started using beer?

    It’ll have you scratching your head wondering why we even bother to go to school.Think Magellan was the first man to circumnavigate the globe, baseball was invented in America, Henry VIII had six wives, Mount Everest is the tallest mountain? Wrong, wrong, wrong, and wrong again. You’ll be surprised at how much you don’t know! Check out THE BOOK OF GENERAL IGNORANCE for more fun entries and complete answers to the following:How long can a chicken live without its head?About two years.What do chameleons do?They don’t change color to match the background. Never have; never will. Complete myth. Utter fabrication. Total Lie. They change color as a result of different emotional states.How many legs does a centipede have?Not a hundred.How many toes has a two-toed sloth?It’s either six or eight.Who was the first American president?Peyton Randolph.What were George Washington’s false teeth made from?Mostly hippopotamus.What was James Bond’s favorite drink?Not the vodka martini.

    Readers can re-create the delicious taste of America's best-loved brand-name soft drinks, beverages, dessert drinks, mixers, and liqueurs by following Todd's easy, step-by-step instructions. If it comes in a glass, cup, bottle, or mug, it's here for you to clone at home. Discover how to make your own versions of: * 7-Up&reg * Starbuck's® Frappuccino&reg * Nestea&reg * Sunny Delight&reg * Dairy Queen® Blizzard&reg * McDonald's® Shamrock Shake&reg * 7-Eleven® Cherry Slurpee&reg * Grand Marnier® & Amaretto Plus: Dozens of specialty drinks from T.G.I. Friday's&reg, Chili's&reg, Hard Rock Cafe&reg, Outback Steakhouse&reg, Applebee's&reg, House of Blues&reg, Olive Garden&reg, Red Lobster&reg, Claim Jumper&reg, and many more of your favorite restaurant chains. "The mission: Decode the secret recipes for America's favorite junk foods. Equipment: Standard kitchen appliances. Goal: Leak the results to a ravenous public."