As a prisoner of war, Andrew Jackson walked several miles barefoot across state lines while suffering from smallpox and a serious head wound received when he refused to polish the boots of the soldiers who had taken him captive. He was thirteen years old. A few decades later, he became the first popularly elected president and served the nation, pausing briefly only to beat a would-be assassin with a cane to within an inch of his life. Theodore Roosevelt had asthma, was blind in one eye, survived multiple gunshot wounds, had only one regret (that there were no wars to fight under his presidency), and was the first U.S. president to win the Medal of Honor, which he did after he died. Faced with the choice, George Washington actually preferred the sound of bullets whizzing by his head in battle over the sound of silence. And now these men—these hallowed leaders of the free world—want to kick your ass. Plenty of historians can tell you which president had the most effective economic strategies, and which president helped shape our current political parties, but can any of them tell you what to do if you encounter Chester A. Arthur in a bare-knuckled boxing fight? This book will teach you how to be better, stronger, faster, and more deadly than the most powerful (and craziest) men in history. You’re welcome.

    Gary Nabhan’s year-long mission to eat only foods grown, fished, or gathered within 220 miles of his Arizona home offers striking and timely insights into our evolving relationship with food and place—and encourages us to redefine "eating close to home" as an act of deep cultural and environmental significance. As an avid gardener, ethnobotanist preserving seed diversity, and activist devoted to recovering native food traditions in the Southwest, Nabhan writes of his long campaign to raise awareness about food with contagious passion and humor.

    Both Nick and his character, Ron Swanson, are known for their humor and patriotism in equal measure.After the great success of his autobiography, Paddle Your Own Canoe, Offerman now focuses on the lives of those who inspired him. From George Washington to Willie Nelson, he describes twenty-one heroic figures and why they inspire in him such great meaning. He combines both serious history with light-hearted humor—comparing, say, Benjamin Franklin’s abstinence from daytime drinking to his own sage refusal to join his construction crew in getting plastered on the way to work. The subject matter also allows Offerman to expound upon his favorite topics, which readers love to hear—areas such as religion, politics, woodworking and handcrafting, agriculture, creativity, philosophy, fashion, and, of course, meat.

    He also weighed 300 pounds, despite the fact that he was doing what doctors recommended: eating 1,800 calories a day and working out 90 minutes a day, six times a week. When his excess fat started causing brain fog and food cravings sapped his energy and willpower, Asprey turned to the same hacking techniques that made his fortune to "hack" his own biology, investing more than $300,000 and 15 years to uncover what was hindering his energy, performance, appearance, and happiness. From private brain EEG facilities to remote monasteries in Tibet, through radioactive brain scans, blood chemistry work, nervous system testing, and more, he explored traditional and alternative technologies to reach his physical and mental prime. The result? The Bulletproof Diet, an anti-inflammatory program for hunger-free, rapid weight loss and peak performance. The Bulletproof Diet will challenge—and change—the way you think about weight loss and wellness. You will skip breakfast, stop counting calories, eat high levels of healthy saturated fat, work out and sleep less, and add smart supplements.In doing so, you'll gain energy, build lean muscle, and watch the pounds melt off. By ditching traditional "diet" thinking, Asprey went from being overweight and sick in his twenties to maintaining a 100-pound weight loss, increasing his IQ, and feeling better than ever in his forties. The Bulletproof Diet is your blueprint to a better life.

    Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Ren� Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes.This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucat�n peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio S�nchez, David Chang, and Enrique Olvera.

    Dianne Jacob—journalist and food-writing instructor and coach—offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.

    It was empty except for one heavy-set, gray bearded, grizzled guy who looked like he just rode his donkey into town after a long day of panning for silver in them thar hills. He ordered a Jack Daniels straight up, and that's when I overheard the young guy with the earring behind the bar asking him if he had ID. At first the old sea captain just laughed. But the guy with the twinkle in his ear asked again. At this point it became apparent that he was serious. Dan Haggerty's dad fired back, "You've got to be kidding me, son." The bartender replied, "New policy. Everyone has to show their ID." Then I watched Burl Ives reluctantly reach into his dungarees and pull out his military identification card from World War II. It's a sad and eerie harbinger of our times that the Oprah-watching, crystal-rubbing, Whole Foods-shopping moms and their whipped attorney husbands have taken the ability to reason away from the poor schlub who makes the Bloody Marys. What we used to settle with common sense or a fist, we now settle with hand sanitizer and lawyers.Adam Carolla has had enough of this insanity and he's here to help us get our collective balls back.In Fifty Years We'll All Be Chicks . . . And Other Complaints from an Angry Middle-Aged White Guy is Adam's comedic gospel of modern America. He rips into the absurdity of the culture that demonized the peanut butter and jelly sandwich, turned the nation's bathrooms into a lawless free-for-all of urine and fecal matter, and put its citizens at the mercy of a bunch of minimum wagers with axes to grind. Peppered between complaints, Carolla shares candid anecdotes from his day-to-day life as well as his past—Sunday football at Jimmy Kimmel's house, his attempts to raise his kids in a society that he mostly disagrees with, his big showbiz break, and much, much more. Brilliantly showcasing Adam's spot-on sense of humor, this book cements his status as a cultural commentator/comedian/complainer extraordinaire.

    This book is that record. But it is also something else: maybe the funniest, most unsparing account of ordinary daily household life ever recorded, from the point of view of the man inside. The remarkable thing about this story isn’t that Lewis is so unusual. It’s that he is so typical. The only wonder is that his wife has allowed him to publish it.

    Avila's approach stands out in a crowded field because it's unique: the 50 base recipes in this book are grounded in authenticity but never tied down to tradition. Wes uses ingredients like kurobata sausage and sea urchin, but his bestselling taco is made from the humble sweet potato. From basic building blocks to how to balance flavor and texture, with comic-inspired illustrations and stories throughout, Guerrilla Tacos is the final word on tacos from the streets of L.A.

    Now acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book.   Together, Pam, Maggy, and Sharon reveal the challenging give-and-take between mothers and daughters, the passionate belief that food nourishes both body and soul, and the simple wonder that arises from good meals shared. Pam chronicles her epicurean journey, beginning at the apron hems of her grandmother and mother, and recounts how a cultural exchange to Provence led to twenty-five years of food and friendship. Firstborn Maggy rebelled against the family’s culinary ways but eventually found her inner chef as a newlywed faced with the terrifying reality of cooking dinner every night. Younger daughter Sharon fell in love with food by helping her mother work, lending her searing opinions and elbow grease to the grueling process of testing recipes for Pam’s bestselling cookbooks.  Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters; Grilled Lemon Chicken, made legendary by Pam’s father at every backyard cookout; Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean; Carrot Cake obsessively perfected by Sharon for the wedding of friends; and many more.   Sometimes irreverent, often moving, always honest, this collection illustrates three women’s  individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat!Advance praise for Three Many Cooks   “This beautiful book is a stirring, candid, powerful celebration of mothers, daughters, and sisters, and of family, food, and faith. The stories are relatable and real, and are woven perfectly with the time-tested, mouthwatering recipes. I loved every page, every word, and am adding this to the very small pile of books in my life that I know I’ll pick up and read again and again.”—Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks  “As a little story about mac and cheese illustrates, when it comes to family, the trick is to make a masterpiece with the ingredients you’ve got. Three Many Cooks is the perfect encouragement to work with what we have: one another.”—Kelly Corrigan, New York Times bestselling author of Glitter and Glue   “Pam Anderson is the consummate test cook—smart, thorough, and curious. Her new book, Three Many Cooks, puts cooking in the context it ultimately belongs, at the center of friends and family.”—Christopher Kimball, founder and editor, America’s Test Kitchen   “A wonderful, honest account of food and family, Three Many Cooks deliciously reveals what I’ve suspected all along: Cooking for people you love pays back enormous dividends.”—Jenny Rosenstrach, New York Times bestselling author of Dinner: The Playbook

    She has slept with most of her male friends. Most of her male friends have slept with most of her female friends. Sexual promiscuity is the norm. But up until a few years ago, she still envisioned her sexual experience "eventually reaching a terminus, like a monorail gliding to a stop at Epcot Center." Like many people, she imagined herself disembarking, finding herself face-to-face with another human being, "and there we would remain in our permanent station in life: the future."But, as we all know, things are more complicated than that. Love is rare and frequently unreciprocated. Sexual acquisitiveness is risky and can be hurtful. And generalizing about what women want or don't want or should want or should do seems to lead nowhere. Don't our temperaments, our hang-ups, and our histories define our lives as much as our gender?In Future Sex, Witt captures the experiences of going to bars alone, dating online, and hooking up with strangers. From her home in San Francisco, she decides to say yes to everything and to find her own path. She observes the subcultures she encounters with a wry sense of humor, capturing them in all of their strangeness, ridiculousness, and beauty. The result is an open-minded, honest account of the contemporary pursuit of connection and pleasure, and an inspiring new model of female sexuality--open, forgiving, and unafraid.

    (To date, it has won no fewer than 31 Emmys.) Seriously... I'm Kidding, Degeneres' first book in eight years, brings us up to date about the life of a kindhearted woman who bowed out of American Idol because she didn't want to be mean. Lively; hilarious; often sweetly poignant.

    Trillin knows that the search for good food requires constant vigilance particularly when outside the Big Apple. Not that Cincinnati and Houston and Kansas City (his hometown) lack magnificent places to eat—if one can resist the importunities of those well-meaning ignoramuses who insist on hauling you off to La Maison de la Casa House, the pride of local epicures too dumb to realize that the noblest culinary creations of the American heartland are barbecued ribs, fried chicken, hash browns and hamburgers. Trillin is ready to do battle for K.C.'s Winstead's as the home of the greatest burger in the USA. Generally, he advises, you will do fine if you avoid ""any restaurant the executive secretary of the chamber of commerce is particularly proud of."" Also, any restaurant with (ply)wood paneling and ""atmosphere,"" where the food is likely to taste ""something like a medium-rare sponge."" This then is not a celebration of multi-star ""restaurants"" but of diners, roadhouses, eateries—the kind that serve food on wax paper or plastic plates and to hell with Craig Claiborne. With tongue in stuffed cheek Trillin gives the finger to the food snobs, confessing his secret vices with fiendish glee and high good humor.

    Now, in this uproarious collection, she sneaks her sharp wit through airport security and delivers her most absurd and hilarious stories ever.On safari in Africa, it's anyone's guess as to what's more dangerous: the wildlife or Chelsea. But whether she's fumbling the seduction of a guide by not knowing where tigers live (Asia, duh) or wearing a bathrobe into the bush because her clothes stopped fitting seven margaritas ago, she's always game for the next misadventure.The situation gets down and dirty as she defiles a kayak in the Bahamas, and outright sweaty as she escapes from a German hospital on crutches. When things get truly scary, like finding herself stuck next to a passenger with bad breath, she knows she can rely on her family to make matters even worse. Thank goodness she has the devoted Chunk by her side-except for the time she loses him in Telluride.Complete with answers to the most frequently asked traveler's questions, hot travel trips, and travel etiquette, none of which should be believed, UGANDA BE KIDDING ME has Chelsea taking on the world, one laugh-out-loud incident at a time.

    He’s taken sf to places it’s never been (Snow Crash, Anathem). He’s reinvented the historical novel (The Baroque Cycle), the international thriller (Reamde), and both at the same time (Cryptonomicon).Now he treats his legion of fans to Some Remarks, an enthralling collection of essays—Stephenson’s first nonfiction work since his long essay on technology, In the Beginning…Was the Command Line, more than a decade ago—as well as new and previously published short writings both fiction and non.Some Remarks is a magnificent showcase of a brilliantly inventive mind and talent, as he discourses on everything from Sir Isaac Newton to Star Wars.