Big Friday Night? Discover Hunter S. Thompson’s Personal Hangover Cure (and the Real Science of Hangovers)

Last year, we brought you a description of Hunter S. Thompson’s daily drug and alcohol regimen, consisting of frightening amounts of cocaine and liquor, supplanted by the occasional cup of coffee or acid tab. While the story may be apocryphal, Thompson was no dilettante when it came to psychoactive substances. The father of [...]

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Erasing Death: The Science That Is Rewriting the Boundaries Between Life and Death

Erasing Death: The Science That Is Rewriting the Boundaries Between Life and Death reveals that death is not a moment in time. Death, rather, is a process—a process that can be interrupted well after it has begun. Innovative techniques have proven to be effective in revitalizing both the body and mind, but they are only employed in approximately half of the hospitals throughout the United States and Europe.
 
Dr. Sam Parnia, Director of the AWARE Study (AWAreness during REsuscitation) and one of the world’s leading experts on the scientific study of death and near-death experiences (NDE), presents cutting-edge research from the front lines of critical care and resuscitation medicine while also shedding light on the ultimate mystery: What happens to human consciousness during and after death? Dr. Parnia reveals how some form of “afterlife” may be uniquely ours, as evidenced by the continuation of the human mind and psyche after the brain stops functioning.
 
With physicians such as Dr. Parnia at the forefront, we are on the verge of discovering a new universal science of consciousness that reveals the nature of mind and a future where death is not the final defeat, but is, in fact, reversible.

Price: $25.99

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On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.

On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.

Among the major themes addressed throughout this new edition are:

• Traditional and modern methods of food production and their influences on food quality
• The great diversity of methods by which people in different places and times have prepared the same ingredients
• Tips for selecting the best ingredients and preparing them successfully
• The particular substances that give foods their flavors and that give us pleasure
• Our evolving knowledge of the health benefits and risks of foods

On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Price: $40.00

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