Winner of the 2012 James Beard Award for Cookbook of the Year, inducted into the Gourmand Cookbook Hall of Fame, and named one of the best cookbooks of the century by the New Yorker...

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A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts....

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Every time we choose a route to work, decide whether to go on a second date, or set aside money for a rainy day, we are making a prediction about the future. Yet from the financial crisis to ecological disasters, ...

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For all its successes, mainstream medicine has failed to make much progress against the diseases of ageing that kill most people: heart disease, cancer, Alzheimer's disease, and type 2 diabetes...

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Nathan Myhrvold and the culinary wizards at The Cooking Lab redefined what a cookbook can be with Modernist Cuisine: The Art and Science of Cooking, heralded by the James Beard Foundation as Cookbook of the Year ...

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How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them ...

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Try to recall the best coach you've ever had. Consider what differentiated them from other coaches; what made them so effective? Was it their knowledge and programming, or did it come down to the way they communicated with you ...

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A fascinating reflection on the essence of cooking - from Ferran Adria's elBullifoundation. For groundbreaking chefs such as Ferran Adria, cooking has reached a level of complexity where science...

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Everything we do involves forecasts about how the future will unfold. Whether buying a new house or changing job, designing a new product or getting married, our decisions are governed by implicit predictions of how things are likely to turn out...

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You can get happier. And getting there will be the adventure of a lifetime...

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Soups from the garden, bisques from the sea, famous fish stews from Provence and Normandy, the real French crunchy bread, meats, vegetables and desserts in variety, all accompanied by step-by-step instructions and superb illustrations, ...

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Joshua Foer's Moonwalking with Einstein is an astonishing journey through the mind, and secrets of how our memory really works...

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The authors of the classic Difficult Conversations teach you how to take criticism productively in Thanks for the Feedback. We get feedback every day of our lives, from friends and family, colleagues, customers, and bosses, teachers, ...

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In Dave Arnold s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked...

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Do you have a personality that attracts or repels people? Do you ever wonder why some people who are far less physicallyattractive than you get swarmed by members of the opposite sex while you are not? Can you attract wealth, power and fame with a super p

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What does it really take to create lasting sexual connections in long-term relationships? ...

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Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference - three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures....

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This is a Print on Demand title...

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What links them all is a desire to understand, explain and enrich the world, and the ability to communicate this in original, clear and engaging prose...

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Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components ...

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