A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Thomas Paine published Common Sense in 1776, a time when America was a hotbed of revolution. The pamphlet, which called for America's political freedom, sold more than 150,000 copies in three months. Paine not only spurred his fellow Americans to action but soon came to symbolize the spirit of the Revolution itself. His persuasive pieces, written so elegantly, spoke to the hearts and minds of all those fighting for freedom from England.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

How did the replication bomb we call "life" begin, and where in the world, or rather, in the universe, is it heading? Writing with characteristic wit and an ability to clarify complex phenomena (the New York Times described his style as "[T]he sort of science writing that makes the reader feel like a genius"), Richard Dawkins confronts this ancient mystery.

The 5 Elements of Effective Thinking presents practical, lively, and inspiring ways for you to become more successful through better thinking. The idea is simple: You can learn how to think far better by adopting specific strategies. Brilliant people aren't a special breed--they just use their minds differently.

Bertrand Russell wrote that mathematics can exalt "as surely as poetry". This is especially true of one equation: ei(pi) + 1 = 0, the brainchild of Leonhard Euler, the Mozart of mathematics. More than two centuries after Euler's death, it is still regarded as a conceptual diamond of unsurpassed beauty. Called Euler's identity, or God's equation, it includes just five numbers but represents an astonishing revelation of hidden connections.

Anthropologist Jeremy Narby has altered how we understand the Shamanic cultures and traditions that have undergone a worldwide revival in recent years. Now, in one of his most extraordinary journeys, Narby travels the globe - from the Amazon Basin to the Far East - to probe what traditional healers and pioneering researchers understand about the intelligence present in all forms of life. Intelligence in Nature presents overwhelming illustrative evidence that independent intelligence is not unique to humanity alone.

Do you want to understand what the keto diet is? Do you want to know how to lose weight quickly, while still enjoying your favorite foods? Do you want to know what, why, and why not to eat certain foods? Do you want to know what the glycemic Index of flours is and why it is important to know it to lose weight? In this book, you will know how to lose weight without losing energy.

Brimming with fascinating historical details and modern medical wonders, this important audiobook is a fascinating glimpse into the struggles and "eureka!" moments that people outside of the medical profession rarely see. Written with Dr. Mukherjee's signature eloquence and passionate prose, The Laws of Medicine is a critical book not just for those in the medical profession but for everyone who is moved to better understand how their health and well-being are being treated.

Tony, Emmy, and Golden Globe Award-winning actor John Lithgow (The Crown, Dexter, 3rd Rock from the Sun) brings his latest critically acclaimed Broadway performance to Audible. Stories by Heart celebrates the transcendent power of great literature and serves as a touching tribute to Lithgow’s late father, actor and director Arthur Lithgow.

When Oberon, King of the Fairies, uses his magic upon four runaway lovers in a midsummer wood outside Athens, chaos ensues. Who really loves whom? Meanwhile, a band of well-meaning but bungling local actors have their rehearsal sabotaged by the mischievous Puck, who bewitches their leader, Bottom, and Titania, the Fairy Queen. The result is a lively and anarchic comedy that can only be resolved by an elaborate disentangling of spells.

Paul Smith is one of the world's leading experts in business storytelling. He teaches people how to be more effective leaders by communicating their company's important mission, inspiring creativity, and earning the trust of valued stakeholders. The 10 Stories Great Leaders Tell explores the journey behind success and breaks down not just the importance of your company's story, but how to craft compelling ones of your own.

From America's favorite storyteller, here are 18 new tales of Lake Wobegon, handpicked from live broadcasts of A Prairie Home Companion.

How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.

Napoleon's Buttons is the fascinating account of 17 groups of molecules that have greatly influenced the course of history. These molecules provided the impetus for early exploration, and made possible the voyages of discovery that ensued. The molecules resulted in grand feats of engineering and spurred advances in medicine and law; they determined what we now eat, drink, and wear. A change as small as the position of an atom can lead to enormous alterations in the properties of a substance.

From Beethoven's connection to plumbing to why rotten eggs smell like sulfur, the technical explanations included in this scientific primer tackle 99 chemistry-related questions and provide answers designed to inform and entertain. What jewelry metal is prohibited in some European countries? What does Miss Piggy have to do with the World Cup? How can a cockroach be removed from a human ear? The quirky information offered incorporates scientific savvy, practical advice, and amusing anecdotes.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.

When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.

If a piece of individually wrapped cheese retains its shape, color, and texture for years, what does it say about the food we eat and feed our children? Former New York Times reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that takes her to research labs, food science departments, and factories around the country. What she discovered provides a rare, eye-opening - and sometimes disturbing - account of what we're really eating.

Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the listener a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook.

Have you ever wondered what makes dough rise? Or how your morning coffee gives you that energy boost? Or why your shampoo is making your hair look greasy? The answer is chemistry. From the moment we wake up until the time we go to sleep (and even while we sleep), chemistry is at work - and it doesn't take a PhD in science to understand it.

Prepare to embark on a gastronomical journey with "Culinary Chemistry," an enthralling eBook that ignites the alchemy between science and cooking. This isn't just another collection of recipes; it's a veritable textbook for the senses, guiding food enthusiasts on an expedition through the intricacies of flavor, taste, and texture. Your adventure begins in the realm of taste. Uncover the secrets behind the basic tastes and how the tongue discerns each nuance. Delve into aromatic compounds and learn how they forge the complex profiles we relish in every bite. Discover the subtle yet essential...