The real scientific reasons why everything always goes wrong. Start looking for Murphy's Law, and you'll find it everywhere. Buses go round in threes, the queue you join always goes slowest, when your hands are full your nose starts to itch, you think of 10 important things to remember just as you are falling asleep . . . Can there ever be a rational explanation? The answers turn out to be one part scientific to three parts psychology. The world has changed a lot in the last 4000 years, but our brains haven't. So, again and again we find our reactions are just plain out of date. Why do you take the same wrong turning every single time? Why, when you lose something, do you keep looking in the same place over and over? And why is it suddenly there the twentieth time you look?
To every explorer with his map upside down, to every air-traffic controller suddenly receiving Magic FM through his headphones, to every astronomer whose new planet turns out to be a bit of bran-flake on the eyepiece of his telescope, Sod's Law says: you are not alone. Sam Leith tells the hilarious—and painful—stories of the unsinkable boat that sunk, the unbeatable horse that lost, and the fireproof theater that burned to the ground. Sod's Law demonstrates that the entire universe is actually set up to ensure that your toast always lands butter side down and, what's more, that it lands precisely where the cat has shed hair all over the carpet. In this age of doubt, fewer and fewer of us are able to believe that a higher power takes an interest in our fate. This book reassures us that indeed it does—and that that higher power is hell bent on buggering things up. Only by laughing heartlessly at the misfortunes of others can we make ourselves feel better. Sod's Law enables us to do just that.
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
“A world changing book on health and wellness for this millennium.” —Living Now Book Awards Sometimes, in the blink of an eye, the unthinkable can happen; events in your life that cause you to ask Why me? Inspired and inspiring, award-winning author Jane Enright’s extraordinary, uplifting memoir captures her journey as she survives three life-altering events in the span of a year, losing almost everything, and comes out the other side stronger, more resilient, and happier than ever before. Compelling and thought provoking, Butter Side Up is not only a feel-good story that everyone can relate to and learn from, but also proof there can be happiness and joy after the unexpected—and a super awesome life, too.
Britt and Leo have spent ten years establishing Winesap as the best restaurant in their small Pennsylvania town. They cater to their loyal customers, they don’t sleep with the staff, and business is good, even if their temperamental pastry chef is bored with making the same chocolate cake night after night. But when their dilettante younger brother, Harry, opens his own restaurant, Britt and Leo find their lives thrown off-kilter. Important employees quit and reappear in Harry’s kitchen, their “classic” menu starts to seem overly safe, and romance threatens to bubble up in the most inconvenient of places. As the brothers struggle to find a new family dynamic, Bread and Butter proves to be a dazzling novel that’s as much about siblinghood as it is about the mysterious world behind the kitchen door.
The Butter Battle Book, Dr. Seuss's classic cautionary tale, introduces readers to the important lesson of respecting differences. The Yooks and Zooks share a love of buttered bread, but animosity brews between the two groups because they prefer to enjoy the tasty treat differently. The timeless and topical rhyming text is an ideal way to teach young children about the issues of tolerance and respect. Whether in the home or in the classroom, The Butter Battle Book is a must-have for readers of all ages. This Read & Listen edition contains audio narration.
Copiously illustrated throughout with many fine drawings by John C. Holden, Science Askew: A Light-Hearted Look at the Scientific World is a refreshing antidote to the daily grind. From continental drip to the life of Konrad Finagle via the murky depths of Loch Ness, we are treated to an off-kilter trip through the scientific world. This pocket-siz
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
We Have Always Lived in the Castle is a deliciously unsettling novel about a perverse, isolated, and possibly murderous family and the struggle that ensues when a cousin arrives at their estate.
