Based on original material and previously unavailable documents, this acclaimed book is the definitive biography of the man considered by many to be the founding father of modern electrical technology. Among Tesla's creations were the channeling of alternating current, fluorescent and neon lighting, wireless telegraphy, and the giant turbines that harnessed the power of Niagara Falls.

    As Trump’s lawyer and “fixer,” Cohen not only witnessed firsthand, but was also an active participant in the inner workings of Trump’s business empire, political campaign, and presidential administration.This is a story that you have not read in newspapers, or on social media, or watched on television. These are accounts that only someone who worked for Trump around the clock for over a decade—not a few months or even a couple of years—could know. Cohen describes Trump’s racist rants against President Barack Obama, Nelson Mandela, and Black and Hispanic people in general, as well as the cruelty, humiliation, and abuse he leveled at family and staff. Whether he’s exposing the fact that Trump engaged in tax fraud by inflating his wealth or election fraud by rigging polls, or outing Trump’s Neanderthal views towards women or his hush-money payments to clandestine lovers, Cohen pulls no punches.He show’s Trump’s relentless willingness to lie, exaggerate, mislead, or manipulate. Trump emerges as a man without a soul—a man who courts evangelicals and then trashes them, panders to the common man, but then rips off small business owners, a con-man who will do or say absolutely anything to win, regardless of the cost to his family, his associates, or his country.At the heart of Disloyal, we see how Cohen came under the spell of his charismatic Boss and, as a result, lost all sense of his moral compass.The real real Donald Trump who permeates these pages—the racist, sexist, homophobic, lying, cheating President—will be discussed, written about, and analyzed for years to come.

    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

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

    Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu!) the Italian.

    And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

    So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change.Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until—in the heat and pressure of the restaurant kitchen—she realized that she hadn’t been honest with herself or Brandon.With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey is a moving and honest account of two young people learning to give in and let go in order to grow together.

    As hundreds of great new breweries have opened across the country and around the world, quality ales and lagers have been given an importance never before imagined. Despite beer's renaissance, however, no one seems to have focused on why beer suddenly matters, or what it is about beer that makes it the drink for our age. In this 6,500-word (20-page) personal essay, Evan Rail investigates several compelling aspects of beer beyond its principal role as a great drink, from its very real sense of place to its unusual relationship with the passing of time.

    They peer deeply into Trump's White House – at the aides pressured to lie to the public, the lawyers scrambling to clear up norm-breaking disasters, and the staffers whose careers have been reduced to ashes – to paint an unparalleled group portrait of an administration driven by self-preservation and paranoia. Rucker and Leonnig reveal Trump at his most unvarnished, showing the unhinged decision-making and incompetence that has floored officials and stunned foreign leaders. They portray unscripted calls with Vladimir Putin, steak dinners with Kim Jong-un, and calls with Theresa May so hostile that they left her aides shaken. They also take a hard look at Robert Mueller, Trump's greatest antagonist to date, and how his investigation slowly unravelled an administration whose universal value is loyalty – not to country, but to the president himself.

    But what is it physically? And where is it really? Our mental map of the network is as blank as the map of the ocean that Columbus carried on his first Atlantic voyage. The Internet, its material nuts and bolts, is an unexplored territory. Until now.In Tubes, journalist Andrew Blum goes inside the Internet's physical infrastructure and flips on the lights, revealing an utterly fresh look at the online world we think we know. It is a shockingly tactile realm of unmarked compounds, populated by a special caste of engineer who pieces together our networks by hand; where glass fibers pulse with light and creaky telegraph buildings, tortuously rewired, become communication hubs once again. From the room in Los Angeles where the Internet first flickered to life to the caverns beneath Manhattan where new fiber-optic cable is buried; from the coast of Portugal, where a ten-thousand-mile undersea cable just two thumbs wide connects Europe and Africa, to the wilds of the Pacific Northwest, where Google, Microsoft, and Facebook have built monumental data centers—Blum chronicles the dramatic story of the Internet's development, explains how it all works, and takes the first-ever in-depth look inside its hidden monuments.This is a book about real places on the map: their sounds and smells, their storied pasts, their physical details, and the people who live there. For all the talk of the "placelessness" of our digital age, the Internet is as fixed in real, physical spaces as the railroad or telephone. You can map it and touch it, and you can visit it. Is the Internet in fact "a series of tubes" as Ted Stevens, the late senator from Alaska, once famously described it? How can we know the Internet's possibilities if we don't know its parts?Like Tracy Kidder's classic The Soul of a New Machine or Tom Vanderbilt's recent bestseller Traffic, Tubes combines on-the-ground reporting and lucid explanation into an engaging, mind-bending narrative to help us understand the physical world that underlies our digital lives.

    After a few glasses of wine, heartbroken and lost, Emily, an avid cook and professional food writer, poured her heart out on Facebook. The next morning she woke up with a terrible hangover and a feeling she'd made a terrible mistake, only to discover she had more friends than she knew, many of whom invited her to come visit and cook with them while she put her life back together. Thus began the Comfort Food Tour.Searching for a way forward, Emily travels the country, cooking and staying with relatives and friends, among them renowned chefs Mark Bittman and Ina Garten. She also travels back to revisit scenes from her dysfunctional Southern upbringing, dominated by her dramatic, unpredictable mother and her silent, disengaged father. Her wonderfully idiosyncratic aunts and uncles and cousins come to life in these pages, all part of the rich Southern story in which past and present are indistinguishable, food is a source of connection and identity, and a good story is often preferred to a not-so-pleasant truth. But truth, pleasant or not, is what Emily Nunn craves, and with it comes an acceptance of the losses she has endured, and a sense of hope for the future.In the salty snap of a single Virginia ham biscuit, in the sour tang of Grandmother's Lemon Cake, Nunn experiences the healing power of comfort food, and offers up dozens of recipes for the wonderful meals that saved her life. With the biting humor of David Sedaris and the emotional honesty of Cheryl Strayed, Nunn delivers a moving account of her descent into darkness and her gradual, hard-won return to the living.

    

    At this legendary contest -- a blind tasting -- a panel of top French wine experts shocked the industry by choosing unknown California wines over France's best. George M. Taber, the only reporter present, recounts this seminal contest and its far-reaching effects, focusing on three gifted unknowns behind the winning wines: a college lecturer, a real estate lawyer, and a Yugoslavian immigrant. With unique access to the main players and a contagious passion for his subject, Taber renders this historic event and its tremendous aftershocks -- repositioning the industry and sparking a golden age for viticulture across the globe. With an eclectic cast of characters and magnificent settings, Judgment of Paris is an illuminating tale and a story of the entrepreneurial spirit of the new world conquering the old.

    For over 100 years the community orbited around a paper mill that employs most townspeople, including three generations of Arsenault’s own family. Years after she moved away, Arsenault realized the price she paid for her seemingly secure childhood. The mill, while providing livelihoods for nearly everyone, also contributed to the destruction of the environment and the decline of the town’s economic, physical, and emotional health in a slow-moving catastrophe, earning the area the nickname “Cancer Valley.” Mill Town is an personal investigation, where Arsenault sifts through historical archives and scientific reports, talks to family and neighbors, and examines her own childhood to illuminate the rise and collapse of the working-class, the hazards of loving and leaving home, and the ambiguous nature of toxics and disease. Mill Town is a moral wake-up call that asks, Whose lives are we willing to sacrifice for our own survival?

    Error. Better Beer.When most brewers think of an experimental beer, odd creations come to mind. And sure, in this book you can learn how to brew with ingredients like bacon, chanterelle mushrooms, defatted cacao nibs, and peanut butter powder. However, experimental homebrewing is more than that. It's about making good beer--the best beer, in fact. It's about tweaking process, designing solid recipes, and blind evaluations. So put on your goggles, step inside the lab, and learn from two of the craziest scientists around: Drew Beechum and Denny Conn. Get your hands dirty and tackle a money-saving project or try your hand at an off-the-wall technique. Freeze yourself an Eisbeer, make a batch of canned starter wort, fake a cask ale, extract flavors with distillation, or sit down at the microscope and do some yeast cell counting. More than 30 recipes and a full chapter of open-ended experiments will complete your transformation. Before you realize it, you'll be donning a white lab coat and sharing your own delicious results!