Eating is sometimes ok, sometimes a giant drag, and somehow still a thing that you have to do multiple times a day, which seems enormously unfair. This book isn’t going to teach you how to cook, or turn you into the kind of person who hosts effortless dinner parties, or make you more attractive and popular and interesting. At best, it’s going to make it slightly more likely that you manage to eat something in the ten minutes between walking in the door and falling into the sweet embrace of the internet. I’m not joking—a lot of this can be done, start to finish, in ten to fifteen minutes. I resent thirty-minute meals because it feels like about twenty-eight minutes too long to spend on feeding myself. If you’re excited to get home from work and spend an hour cooking dinner, this isn’t the book for you. If you really value authenticity, this isn’t the book for you. If you literally only eat three foods and you’re happy like that, this isn’t the book for you. If you, like me, are tired and depressed and just need to get some food into your face once in a while, this is definitely the book for you. You should buy it. Maybe it’ll help.

    Whether you're a beginner, and avid student, or an armchair expert, you'll find plenty to stimulate you within this book.--book jacket

    In their new book, Stephen Hawking and Leonard Mlodinow present the most recent scientific thinking about the mysteries of the universe, in nontechnical language marked by both brilliance and simplicity. In The Grand Design they explain that according to quantum theory, the cosmos does not have just a single existence or history, but rather that every possible history of the universe exists simultaneously. When applied to the universe as a whole, this idea calls into question the very notion of cause and effect. But the “top-down” approach to cosmology that Hawking and Mlodinow describe would say that the fact that the past takes no definite form means that we create history by observing it, rather than that history creates us. The authors further explain that we ourselves are the product of quantum fluctuations in the very early universe, and show how quantum theory predicts the “multiverse”—the idea that ours is just one of many universes that appeared spontaneously out of nothing, each with different laws of nature.Along the way Hawking and Mlodinow question the conventional concept of reality, posing a “model-dependent” theory of reality as the best we can hope to find. And they conclude with a riveting assessment of M-theory, an explanation of the laws governing us and our universe that is currently the only viable candidate for a complete “theory of everything.” If confirmed, they write, it will be the unified theory that Einstein was looking for, and the ultimate triumph of human reason.A succinct, startling, and lavishly illustrated guide to discoveries that are altering our understanding and threatening some of our most cherished belief systems, The Grand Design is a book that will inform—and provoke—like no other.'

    It was such a radical idea that almost no one thought it would actually succeed, much less become a force in the worlds of music, television, film, fashion, sports, and even politics. But it did work. MTV became more than anyone had ever imagined.I Want My MTV tells the story of the first decade of MTV, the golden era when MTV's programming was all videos, all the time, and kids watched religiously to see their favorite bands, learn about new music, and have something to talk about at parties. From its start in 1981 with a small cache of videos by mostly unknown British new wave acts to the launch of the reality-television craze with The Real World in 1992, MTV grew into a tastemaker, a career maker, and a mammoth business. Featuring interviews with nearly four hundred artists, directors, VJs, and television and music executives, I Want My MTV is a testament to the channel that changed popular culture forever.

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:Healthy Mediterranean diet-inspired recipesSpicy Vegetable CouscousPesto Pasta with Cranberry BeansSmoky Black Bean BurritosJamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.Recipes are high in flavor, low in fat.Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken.

    noodle," an editorial noting the passing, at age ninety-six, of Momofuku Ando, the inventor of instant ramen. Ando's existence came as a shock to many, but not to Andy Raskin, who had spent three years trying to meet the noodle pioneer.The Ramen King and I is Raskin's funny and, at times, painfully honest memoir about confronting the truth of his dating life-with Ando as his spiritual guide. Can instant ramen lead one to a committed relationship? And is sushi the secret to self-acceptance?A true tale of hunger in its many forms, The Ramen King and I is about becoming slaves to our desires and learning to break free.

    In this unique memoir, culinary historian Michael W. Twitty takes listeners to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. Twitty travels from the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields to tell of the struggles his family faced and how food enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and visits Civil War battlefields in Virginia, synagogues in Alabama, and black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the South's past. Along the way, he reveals a truth that is more than skin deep-the power of food to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Based on exhaustive research and interviews with driving experts and traffic officials around the globe, Traffic gets under the hood of the everyday activity of driving to uncover the surprisingly complex web of physical, psychological, and technical factors that explain how traffic works, why we drive the way we do, and what our driving says about us. Vanderbilt examines the perceptual limits and cognitive underpinnings that make us worse drivers than we think we are. He demonstrates why plans to protect pedestrians from cars often lead to more accidents. He shows how roundabouts, which can feel dangerous and chaotic, actually make roads safer and reduce traffic in the bargain. He uncovers who is more likely to honk at whom, and why. He explains why traffic jams form, outlines the unintended consequences of our quest for safety, and even identifies the most common mistake drivers make in parking lots. The car has long been a central part of American life; whether we see it as a symbol of freedom or a symptom of sprawl, we define ourselves by what and how we drive. As Vanderbilt shows, driving is a provocatively revealing prism for examining how our minds work and the ways in which we interact with one another. Ultimately, Traffic is about more than driving: it s about human nature. This book will change the way we see ourselves and the world around us. And who knows? It may even make us better drivers."

    Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soul-less meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe.Forked weaves together insights from the fields of psychology, anthropology, food science, and behavior economics as well as myriad examples from daily life to create a powerful and unique look at food in America.

    Thing 4: The washing machine has changed the world more than the Internet. Thing 5: Assume the worst about people, and you get the worst. Thing 13: Making rich people richer doesn't make the rest of us richer.If you've wondered how we did not see the economic collapse coming, Ha-Joon Chang knows the answer: We didn't ask what they didn't tell us about capitalism. This is a lighthearted book with a serious purpose: to question the assumptions behind the dogma and sheer hype that the dominant school of neoliberal economists-the apostles of the freemarket-have spun since the Age of Reagan.Chang, the author of the international bestseller Bad Samaritans, is one of the world's most respected economists, a voice of sanity-and wit-in the tradition of John Kenneth Galbraith and Joseph Stiglitz. 23 Things They Don't Tell You About Capitalism equips readers with an understanding of how global capitalism works-and doesn't. In his final chapter, "How to Rebuild the World," Chang offers a vision of how we can shape capitalism to humane ends, instead of becoming slaves of the market.Ha-Joon Chang teaches in the Faculty of Economics at the University of Cambridge. His books include the bestselling Bad Samaritans: The Myth of Free Trade and the Secret History of Capitalism. His Kicking Away the Ladder received the 2003 Myrdal Prize, and, in 2005, Chang was awarded the Leontief Prize for Advancing the Frontiers of Economic Thought.

    It’s a life of pancakes that remind you of blueberry pie, eating onion dip with your glam squad, banana bread that breaks the internet, and a little something called Pad Thai Carbonara. After two years of parenthood, falling in love with different flavors, and relearning the healing power of comfort food, this book is like Chrissy’s new edible diary: recipes for quick-as-a-snap meals; recipes for lighter, brighter, healthier-ish living; and recipes that, well, are gonna put you to bed, holding your belly. And it will have you hungry for more.

    You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

    She agonized not over meeting her future in-laws, but over the peaches they served her. As an adult, this picky eater found herself in the most unlikely of circumstances: a graduate of culinary school who became a cheesemonger and then a food writer. Along the way, she realized just how common her plight was. It wasn't surprising to discover that picky eating is an issue for millions of kids, but who knew there are even support groups for adults who can't overcome it? Yet remarkably little is known about the science of picky eating, and cultural and historical questions abound. Are picky eaters destined to ascend to a higher plane of existence, and what happens when picky eaters fall in love or go to restaurants? How can you tell if you're a "supertaster"? How does the gag reflex affect pickiness (and what secrets do sword swallowers impart to help overcome it)?Suffering Succotash is a wide-angle look into the world of picky eating, told by a writer who's been in the culinary trenches. With wit and charm, through visits to laboratories specializing in genetic analysis, attempts to infiltrate the inner workings of a "feeding" clinic, and interviews with fellow picky eaters and adventurous foodies young and old, Stephanie explores her own food phobias and gets to the bottom of what repulses us about certain foods, what it really means to be a picky eater, and what we can do about it.

    R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.Includes a Foreword by George R. R. Martin