Books similar like Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

And Then You're Dead: What Really Happens If You Get Swallowed by a Whale, Are Shot from a Cannon, or Go Barreling over Niagara

A gleefully gruesome look at the actual science behind the most outlandish, cartoonish, and impossible deaths you can imagine
What would happen if you took a swim outside a deep-sea submarine wearing…

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The Math of Life and Death: 7 Mathematical Principles That Shape Our Lives

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Blind Spots: When Medicine Gets It Wrong, and What It Means for Our Health

From Johns Hopkins medical expert Dr. Marty Makary, the New York Times-bestselling author of The Price We Pay-an eye-opening expose of the conventional medical “wisdom” that has led the public to harm…

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Tasting History: Explore the Past through 4,000 Years of Recipes

Begin your very own food journey through the centuries and around the world with the first cookbook from the beloved YouTube channel Tasting History with Max Miller.

What began as a passion project whe…

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Invitation to a Banquet: The Story of Chinese Food

The world’s most sophisticated gastronomic culture, brilliantly presented through a banquet of thirty Chinese dishes.

Chinese was the earliest truly global cuisine. When the first Chinese laborers bega…

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The Drunken Botanist: The Plants That Create the World's Great Drinks

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, bel…

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The Certainty Illusion: What You Don't Know and Why It Matters

In a world where there is so much conflicting information about how we are supposed to live our lives, what can we really know?

Knowing the truth, what’s real from what’s fake, should be easy. In today…

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Culinary Reactions: The Everyday Chemistry of Cooking

When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature pro…

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The Biggest Ideas in the Universe: Space, Time, and Motion

The most trusted explainer of the most mind-boggling concepts pulls back the veil of mystery that has too long cloaked the most valuable building blocks of modern science. Sean Carroll, with his geniu…

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How We Age: The Science of Longevity

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The Restaurant: A History of Eating Out

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The Cosmic Serpent: DNA and the Origins of Knowledge

This adventure in science and imagination, which the Medical Tribune said might herald "a Copernican revolution for the life sciences," leads the reader through unexplored jungles and uncharted aspect…

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I Heard There Was a Secret Chord: Music as Medicine

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The Four: The Hidden DNA of Amazon, Apple, Facebook, and Google

NEW YORK TIMES BESTSELLER
USA TODAY BESTSELLER

Amazon, Apple, Facebook, and Google are the four most influential companies on the planet. Just about everyone thinks they know how they got there. Just …

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Vanishing Fleece: Adventures in American Wool

An account of the year Clara Parkes spent transforming a 676-pound bale of fleece into saleable yarn, and the people and vanishing industry she discovered along the way.

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The Algebra of Happiness: Notes on the Pursuit of Success, Love, and Meaning

An unconventional book of wisdom and life advice from renowned business school professor and New York Times bestselling author of The Four Scott Galloway.

Scott Galloway teaches brand strategy at NYU's…

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The Occasionally Accurate Annals of Football

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The Mother Tongue: English and How It Got That Way

Only Bill Bryson could make a book about the English language so entertaining. With his boundless enthusiasm and restless eye for the absurd, this is his astonishing tour of English.

From its mongrel o…

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Adrift: America in 100 Charts

From bestselling author and NYU business school professor Scott Galloway comes an urgent examination of the future of our nation - and how we got here.

We are only just beginning to reckon with our pos…

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Oxygen: The Molecule that Made the World

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

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