From the 16th-century magistrate who wrote the first book on conjuring to the roaring twenties and the man who fooled Houdini, to the woman who levitated, vanished, and caught bullets in her teeth, David Copperfield’s History of Magic takes you on a wild journey through the remarkable feats of the greatest magicians in history. These magicians were all outsiders in their own way, many of them determined to use magic to escape the strictures of class and convention. But they all transformed popular culture, adapted to social change, discovered the inner workings of the human mind, embraced the latest technological and scientific discoveries, and took the art of magic to unprecedented heights. The incredible stories are complimented by over 100 never-before-seen photographs of artifacts from Copperfield’s exclusive Museum of Magic, including a 16th-century manual on sleight of hand, Houdini’s straightjackets, handcuffs, and water torture chamber, Dante’s famous sawing-in-half apparatus, Alexander’s high-tech turban that allowed him to read people’s minds, and even some coins that may have magically passed through the hands of Abraham Lincoln. By the end of the book, you’ll be sure to share Copperfield’s passion for the power of magic.

    But American Overdose exposes the powerful forces they were up against, including the pharmaceutical industry's coopting of the Food and Drug Administration and Congress in the drive to push painkillers--resulting in the resurgence of heroin cartels in the American heartland. McGreal tells the story, in terms both broad and intimate, of people hit by a catastrophe they never saw coming. Years in the making, its ruinous consequences will stretch years into the future.

    But behind it all, there is an even more fundamental driver: Food.In Animal, Vegetable, Junk, trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide—and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food’s grip.Sweeping, impassioned, and ultimately full of hope, Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    Beeton and well before Julia Child, there was Eliza Acton, who changed the course of cookery writing forever. England 1837. Victorian London is awash with exciting new ingredients from spices to exotic fruits, but Eliza Acton has no desire to spend her days in the kitchen. Determined to be a poet and shamed by the suggestion she write a cookery book instead, she at first refuses to even consider the task. But then her father is forced to flee the country for bankruptcy, shaming the family while leaving them in genteel poverty. As a woman, Eliza has few options, so she methodically collects recipes while teaching herself the mysteries of the kitchen. And to her surprise, she discovers she is not only talented at cooking—she loves it.To assist her, she hires seventeen-year-old Ann Kirby, the impoverished daughter of a war-injured father and a mother losing her grip on reality. Under Eliza’s tutelage, Ann learns about poetry, cookery, and love, while unravelling a mystery in her mistress’s past. Through the art of food, Eliza and Ann develop an unusual friendship and break the mold of traditional cookbooks by adding elegant descriptions and ingredient lists, that are still used today.Told in alternate voices, this is an amazing novel of female friendship, the ensuring struggle for freedom, the quiet joy of cookery, and the place of food in creativity all while bringing Eliza Acton out of the archives and back into the public eye.

    . . This will completely change your ideas about what you should be eating."--Ruth Reichl, author of Save Me the PlumsInvestigative journalist Barry Estabrook was often on the receiving end of his doctor's scowl. Realizing he had two options--take more medication or lose weight--Estabrook chose the latter, but was paralyzed by the options. Which diet would keep the weight off? What program could he maintain over time? What diet works best--or even at all?Over the course of three years, Estabrook tried the regimens behind the most popular diets of the past forty years--from paleo, keto, gluten-free, and veganism to the Master Cleanse, Whole30, Atkins, Weight Watchers--examining the people, claims, and science behind the fads, all while recording his mental and physical experience of following each one. Along the way, he discovered that all the branded programs are derived from just three diets. There are effective, scientifically valid takeaways to be cherry-picked . . . and the rest is just marketing. Perhaps most alarming, Estabrook uncovered how short-term weight loss can do long-term health damage that may go undetected for years. Estabrook contextualizes his reporting with an analysis of our culture's bizarre dieting history, dating back to the late 1800s, to create a thorough--and thoroughly entertaining--look at what specific diets do to our bodies, why some are more effective than others, and why our relationship with food is so fraught.Estabrook's account is a relatable, pragmatic look into the ways we try to improve our health through dieting, revealing the answer may be to just eat.

    If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns   Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech.  Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health?   Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years.   As our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. Until now.

    Collecting the most celebrated stories from the hit podcast RISK!, along with all-new true tales about explosive secrets and off-the-wall adventures, this book paints a spellbinding portrait of the transformational moments we experience in life but rarely talk about. No topics are off-limits in RISK!, no memories too revealing to share. From accidentally harboring a teen fugitive to being poisoned while tripping on LSD in the Mayan ruins, these stories transport readers into uncharted territory and show how your life can change when you take an extraordinary leap. In these jaw-dropping stories, edited and introduced by RISK! host Kevin Allison, writers reveal how they pushed drugs for a Mexican cartel only to end up kidnapped and nearly killed, how they joined a terrifying male-empowerment cult and fought desperately for a way out, how they struggled with pregnancy complications and found a hero where they least expected it, and so much more. A lifelong construction worker shares the intimate details of transitioning to being a woman, a bestselling author discusses how he assumed the identity of his babysitter online in a social experiment gone awry, and a beloved comedian discusses how a blow job from a prostitute changed his life. By turns cautionary and inspiring, RISK! presents an extraordinary panorama of the breadth of human experience and a stunning tribute to the power of the truth to set us free.

    A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter's adventures with Hemingway to sampling delectable treasures in an Alpine meadow.When they return to New York, Susan and Peter—a writer, photographer, gourmand, as well as an inventive chef—incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley's kitchen and table with family and friends, and many of their New York food secrets.If much has been written about La Haute Cuisine in the past, nothing compares to the fresh, personal, and tantalizing tone Eating with Peter offers. All twenty-eight recipes in the book have thoroughly been tested, and should invite the reader to recreate the joys of Susan and Peter's experience.

    You start with a base of whole grains, rice, noodles, or legumes. Then you layer on a generous assortment of cooked or raw vegetables. Finally, you top the veggies with a boost of protein and then a dressing, sauce, or broth. Buddha bowls are an easy, healthy meal that can be ready in minutes and that you can have for breakfast, lunch, or dinner—or, if you like, all three! The Buddha bowl concept is loosely based on guidance from Chinese medicine: a meal should have vegetables, protein, and grain. Typically, in a Buddha bowl there is a high ratio of ingredients to broth or sauce and the ingredients are left whole or in large pieces, and not blended, minced, or pureed. Although it is Asian in inspiration, a Buddha bowl can be made with a variety of ingredients from just about anywhere on the planet. Kelli Foster, who writes about food for the popular website The Kitchn, serves up in these pages an amazing variety of Buddha bowl ideas, each one vibrant with color, alive with flavor, and oh-so-comforting to eat. Can you think of a heartier way to start the day than with a Blackberry Millet Breakfast Bowl, a Coconut Quinoa Breakfast Bowl, or a Chai-Spiced Multigrain Porridge Bowl, just three among many breakfast bowl ideas? Later in the day, for cozy meals with loved ones, how about Warm Autumn Chicken and Wild Rice Bowls, Sesame Tuna Bowls, or Lamb Kebab Bowls? For company, Lentil and Smoked Salmon Nicoise Bowls or Miso Noodle Bowls with Stir-Fried Beef will delight your guests. There are many vegan recipes, too, from Cauliflower Falafel Power Bowls to Spicy Sesame Tofu and Rice Bowls and beyond. A special chapter on fruit bowls has ideas for power-snacking, as well as for meals. Buddha bowls are elegant in appearance and flavor, but surprisingly easy to make—a perfect marriage of convenience and good taste. If you haven't tried them yet, now you have a great reason!

    I stroked his cheek, whispered, it’s really you…Dov and Yitzhak live in a small village in the mountains of Hungary, isolated both from the world and from the horrors of the war. But one day in 1944, everything changes. The Nazis storm the homes of the Jewish villagers and inform them they have one hour. One hour before the train will take them to Auschwitz.Six decades later, from the safety of their living rooms at home in Israel, the brothers finally break their silence to a friend who will never let their stories be forgotten.Told in a poetic style reminiscent of Atwood and Salinger, Malka Adler has penned a visceral yet essential read for those who have found strength, solace and above all, hope, in books like The Choice, The Librarian of Auschwitz and The Tattooist of Auschwitz.This paperback includes an exclusive 14-page P.S. section with an author Q, an Author’s Note and a reading group guide.Praise for The Brothers of Auschwitz‘I sat down and read this within a few hours, my wife is now reading it and it is bringing tears to her eyes’ Amazon reviewer‘The story is so incredible and the author writes so beautifully that it is impossible to stay indifferent. I gave the book to my mom and she called me after she finished crying and telling me how much she loved it’ Amazon reviewer‘It is a book we all must read, read in order to know … It is harsh, enthralling, earth-shattering, rattling – but we must. And nothing less’ Aliza Ziegler, Editor-in-Chief at Proza Books, Yedioth Ahronoth Publishing House‘Great courage is needed to write as Adler does – without softening, without beautifying, without leaving any room to imagination’ Yehudith Rotem, Haaretz newspaper‘This is a book we are not allowed not to read’ Leah Roditi, At Magazine

    From the patience and dedication of many food producers in fields and storehouses around the world to the rapid reactions required of any home cook at the hob, this book allows us to better understand our culinary lives.

    Money Magic offers a clear path to a richer, happier, and safer financial life. Whether you’re making education, career, marriage, lifestyle, housing, investment, retirement, or Social Security decisions, Kotlikoff provides a clear framework for readers of all ages and income levels to learn tricks like:How to choose a career to maximize your lifetime earnings (hint: you may want to consider picking up a plunger instead of a stethoscope).How to buy a superior education on the cheap and graduate debt-free.Why it’s smarter to cash out your IRA to pay off your mortgage.Why delaying retirement for two years can reap dividends and how to lower your average lifetime tax bracket.    Money Magic’s most powerful act is transforming your financial thinking, explaining not just what to do, but why to do it. Get ready to discover the economics approach to financial planning—the fruit of a century’s worth of research by thousands of cloistered economic wizards whose now-accessible collective findings turn conventional financial advice on its head. Kotlikoff uses his soft heart, hard nose, dry wit, and flashing wand to cast a powerful spell, leaving you eager to accomplish what you formerly dreaded: financial planning.

    Not his brother Roy, who ran the company’s finances; not the bankers; and not his wife, Lillian. Amusement parks at that time, such as Coney Island, were a generally despised business, sagging and sordid remnants of bygone days. Disney was told that he would only be heading toward financial ruin. But Walt persevered, initially financing the park against his own life insurance policy and later with sponsorship from ABC and the sale of thousands and thousands of Davy Crockett coonskin caps. Disney assembled a talented team of engineers, architects, artists, animators, landscapers, and even a retired admiral to transform his ideas into a soaring yet soothing wonderland of a park. The catch was that they had only a year and a day in which to build it. On July 17, 1955, Disneyland opened its gates…and the first day was a disaster. Disney was nearly suicidal with grief that he had failed on a grand scale. But the curious masses kept coming, and the rest is entertainment history. Eight hundred million visitors have flocked to the park since then. In Disney’s Land, Richard Snow brilliantly presents the entire spectacular story, a wild ride from vision to realization, and an epic of innovation and error that reflects the uniqueness of the man determined to build “the happiest place on earth” with a watchmaker’s precision, an artist’s conviction, and the desperate, high-hearted recklessness of a riverboat gambler.

    With sparse, affecting prose, and an unsparing eye toward her, and her environment's, darkest corners, Grant's story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Juilliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California where her children are born. All the while, a sense of longing roils in each stage as she moves through the headspace of a young woman longing to be sustained by a city, to a mother now sustaining a family herself.Written with the raw transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant's table--a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.

    Mokhtar Alkhanshali is twenty-four and working as a doorman when he discovers the astonishing history of coffee and Yemen’s central place in it. He leaves San Francisco and travels deep into his ancestral homeland to tour terraced farms high in the country’s rugged mountains and meet beleagured but determined farmers. But when war engulfs the country and Saudi bombs rain down, Mokhtar has to find a way out of Yemen without sacrificing his dreams or abandoning his people.