Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

    The New York Times praised it for its “affable voice and intellectual clarity”; Julia Child lauded it for its “deep factual information.” Now, in How to Pick a Peach, Parsons takes on one of the hottest food topics today. Good cooking starts with the right ingredients, and nowhere is that more true than with produce. Should we refrigerate that peach? How do we cook that artichoke? And what are those different varieties of pears? Most of us aren’t sure. Parsons helps the cook sort through the produce in the market by illuminating the issues surrounding it, revealing intriguing facts about vegetables and fruits in individual profiles about them, and providing instructions on how to choose, store, and prepare these items. Whether explaining why basil, citrus, tomatoes, and potatoes should never be refrigerated, describing how Dutch farmers revolutionized the tomato business in America, exploring organic farming and its effect on flavor, or giving tips on how to recognize a ripe melon, How to Pick a Peach is Parsons at his peak.

    A man who sees cartoon characters running across the room; a girl whose world turns all Alice in Wonderland; another who transforms into a ragdoll whenever she even thinks about moving.The brain is the most complex structure in the universe. Neurologists must puzzle out life-changing diagnoses from the tiniest of clues. It’s the ultimate medical detective work. In this riveting book, one of the UK’s leading neurologists will take you with her as she follows the clues of her patients’ symptoms. It’s a journey that will open your eyes to the unfathomable intricacies of our brains, and the infinite variety of human capacity and experience.

    Fully-updated and double the size of the original, this new edition boasts 22 chapters covering 1,000 foolproof recipes. 40% new recipes pack this 1,000-page, one-stop source for the best-tested recipes in America.

    In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America -- heart disease, various cancers, diabetes, Parkinson's, high blood pressure, and more -- and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The fifteen leading causes of death claim the lives of 1.6 million Americans annually. This doesn't have to be the case. By following Dr. Greger's advice, all of it backed up by strong scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet whenever you can. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug-and without the side effects. Fighting off liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (the number 1 killer in the United States)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to prevent the disease but often stop it in its tracks.In addition to showing what to eat to help treat the top fifteen causes of death, How Not to Die includes Dr. Greger's Daily Dozen -- a checklist of the twelve foods we should consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor's orders are just what we need to live longer, healthier lives.

    With a chapter for each of ten cocktails--from the grog sailors drank on the high seas in the 1700s to the mojitos of modern club hoppers--Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Awash with local color and wry humor, "And a Bottle of Rum" is an affectionate toast to this most American of liquors, a chameleon spirit that has been constantly reinvented over the centuries by tavern keepers, bootleggers, lounge lizards, and marketing gurus. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

    Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves.

    It was inside, inside my head, where all had become so wretchedly different. I had the night before been incontrovertibly a man of stable mood, of calm, of good cheer and unforced bonhomie. Now I had become changed, with dreadful suddenness, into another being altogether.”Simon Winchester has never shied away from big, even enormous, topics—as evidenced by his bestselling biography of the Atlantic Ocean, his account of the Krakatoa volcanic eruption, and his wildly popular “The Professor and the Madman,” about the making of the Oxford English Dictionary. In his Byliner Original “The Man with the Electrified Brain,” he takes on arguably his most daunting subject yet: his own flirtation with madness, and one of nature’s greatest and most enduring mysteries, the human brain. As a geology student in his second year at Oxford, Winchester was known as a young man of even temper and keen intellect, until one June morning when he woke to find himself “changed with dreadful suddenness into another being altogether,” his normal life “slumped into chasm” and “folded in the dirt.” For a period of nine days, he lived in immobilizing fear. Everyday items—familiar paintings, a pile of books, his own robe hanging from a hook—became objects of horror; the world lost color, purpose, all sense and safety. When the episode finally passed, he returned to normal, presuming that what had happened to him was a fluke. It wasn’t. The episode repeated itself at unpredictable and dangerous intervals for four years—always lasting for nine days—and very nearly caused the author’s death while he was on an expedition in the Arctic. What was wrong with him? Where could he find help? Would he spend the rest of his life anticipating the return of these mental blackouts? With the urgency of a whodunit, Winchester describes the coming and going of these terrifying dissociative states and the chance encounter that led to the controversial treatment of electroconvulsive therapy, which may or may not have cured him once and for all. Written by a consummate storyteller, “The Man with the Electrified Brain” locates that finest of lines between sanity and insanity and is Winchester’s most riveting and deeply personal work yet.

    We rely on them every day of our lives. They make us who we are. And yet the truth is they are far from being the accurate record of the past we like to think they are. True, we can all admit to having suffered occasional memory lapses, such as entering a room and immediately forgetting why, or suddenly being unable to recall the name of someone we've met dozens of times. But what if our minds have the potential for more profound errors, that enable the manipulation or even outright fabrication of our memories?In The Memory Illusion, forensic psychologist and memory expert Dr Julia Shaw uses the latest research to show the astonishing variety of ways in which our brains can indeed be led astray. She shows why we can sometimes misappropriate other people's memories, subsequently believing them to be our own. She explains how police officers can imprison an innocent man for life on the basis of many denials and just one confession. She demonstrates the way radically false memories can be deliberately implanted, leading people to believe they had tea with Prince Charles, or committed crimes that never happened. And she reveals how, in spite of all this, we can improve our memory through simple awareness of its fallibility. Fascinating and unnerving in equal measure, The Memory Illusion offers a unique insight into the human brain, challenging you to question how much you can ever truly know about yourself.

    The media seized hold of the story and, in the process, helped to launch one of the most devastating health scares ever. In the years to come Wakefield would be revealed as a profiteer in league with class-action lawyers, and he would eventually lose his medical license. Meanwhile, one study after another failed to find any link between childhood vaccines and autism. Yet the myth that vaccines somehow cause developmental disorders lives on. Despite the lack of corroborating evidence, it has been popularized by media personalities such as Oprah Winfrey and Jenny McCarthy and legitimized by journalists who claim that they are just being fair to “both sides” of an issue about which there is little debate. Meanwhile, millions of dollars have been diverted from potential breakthroughs in autism research; families have spent their savings on ineffective “miracle cures"; and declining vaccination rates have led to outbreaks of deadly illnesses like Hib, measles, and whooping cough. Most tragic of all is the increasing number of children dying from vaccine-preventable diseases. In The Panic Virus Seth Mnookin draws on interviews with parents, public-health advocates, scientists, and anti-vaccine activists to tackle a fundamental question: How do we decide what the truth is? The fascinating answer helps explain everything from the persistence of conspiracy theories about 9/11 to the appeal of talk-show hosts who demand that President Obama “prove” he was born in America. The Panic Virus is the ultimate cautionary tale for our time.

    The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their creators’ kitchens into beloved web destinations. Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness—only to find love waiting where she least expected it.

    Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

    Using Ireland, England, France, and the United States as examples, Larry Zuckerman shows how daily life from the 1770s until World War I would have been unrecognizable-perhaps impossible-without the potato, which functioned as fast food, famine insurance, fuel and labor saver, budget stretcher, and bank loan, as well as delicacy. Drawing on personal diaries, contemporaneous newspaper accounts, and other primary sources, this is popular social history at its liveliest and most illuminating.

    The Other Brain is the story of glia, which make up approximately 85 percent of the cells in the brain. Long neglected as little more than cerebral packing material ("glia" means glue), glia are sparking a revolution in brain science.Glia are completely different from neurons, the brain cells that we are familiar with. Scientists are discovering that glia have their own communication network, which operates in parallel to the more familiar communication among neurons. Glia provide the insulation for the neurons, and glia even regulate the flow of information between neurons.But it is the potential breakthroughs for medical science that are the most exciting frontier in glia research today. Diseases such as brain cancer and multiple sclerosis are caused by diseased glia. Glia are now believed to play an important role in such psychiatric illnesses as schizophrenia and depression, and in neurodegenerative diseases such as Parkinson's and Alzheimer's. They are linked to infectious diseases such as HIV and prion disease (mad cow disease, for example) and to chronic pain. Scientists have discovered that glia repair the brain and spinal cord after injury and stroke. The more we learn about these cells that make up the "other" brain, the more important they seem to be.Written by a neuroscientist who is a leader in the research to reveal the secrets of these brain cells, The Other Brain offers a firsthand account of science in action. It takes us into the laboratories where important discoveries are being made, and it explains how scientists are learning that glial cells come in different types, with different capabilities. It tells the story of glia research from its origins to the most recent discoveries and gives readers a much more complete understanding of how the brain works and where the next breakthroughs in brain science and medicine are likely to come.

    She needs something to break the monotony of her life, and she invents a deranged assignment. She will take her mother's dog-eared copy of Julia Child's 1961 classic Mastering the Art of French Cooking, and she will cook all 524 recipes. In the span of one year. At first she thinks it will be easy. But as she moves from the simple Potage Parmentier (potato soup) into the more complicated realm of aspics and crépes, she realizes there’s more to Mastering the Art of French Cooking than meets the eye. With Julia’s stern warble always in her ear, Julie haunts the local butcher, buying kidneys and sweetbreads. She sends her husband on late-night runs for yet more butter and rarely serves dinner before midnight. She discovers how to mold the perfect Orange Bavarian, the trick to extracting marrow from bone, and the intense pleasure of eating liver. And somewhere along the line she realizes she has turned her kitchen into a miracle of creation and cuisine. She has eclipsed her life’s ordinariness through spectacular humor, hysteria, and perseverance.