'A must-read for anyone interested in food and the future' Yotam OttolenghiBased on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible.The 'first plate' was a classic meal centred on a large cut of meat with few vegetables. On the 'second plate', championed by the farm-to-table movement, meat is free-...

**"Essential rules from a champion of organic growing."—New York Times“A radical yet timeless understanding of what organic farming is truly about. . . . Only Eliot could bring such clarity and wisdom to the conversation. . . . A must-read for anyone who believes that food can be a force for change. . . . A new classic for the ages.”—Jean-Martin Fortier, author of The Market Gardener; founder, Market Gardener Institute**In The Self-Fed Farm and ...

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post“Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's an inspiring message that could truly help save our water, air and land before it's too late.” —The Chicago Tribune“Barber...

**Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked.Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, ...

"One of the distinguished gardening books of our time," from the #1 New York Times–bestselling author of The Omnivore's Dilemma ( USA Today).Chosen by the American Horticultural Society as one of the 75 greatest books ever written about gardeningAfter Michael Pollan bought an old Connecticut dairy farm, he planted a garden and attempted to follow Thoreau's example: do not impose your will upon the wilder...

Strawberries in January, fresh tomatoes year-round and New Zealand lamb at all times -- these well-travelled foods have a carbon footprint the size of an SUV. But there is a burgeoning local food movement taking place in Canadian cities, farms and shops that is changing both the way we eat and the way we think about food.Locavore describes how foodies,100-milers, urbanites, farmers, gardeners and chefs across Canada are creating a new local food order that has the potentia...

When Steve Sillett was 19 years old, he free-climbed – with no safety equipment and no training – one of the tallest trees on earth, in the redwood forests of Prairie Creek, California. 30 storeys above the ground he glimpsed an undiscovered ecosystem, and his passion for that astonishing world would transform the rest of his life. Over the next twenty years, Sillett and a close group of friends charted this system, discovering mosses and lichen never seen before, and travelling among bran...

**A James Beard Award–winning journalist reveals the surprising forces that shape our eating habits“Sax is great company, a writer of real and lasting charm.” —New York Times Book Review**In this eye-opening, witty work of reportage, David Sax uncovers the world of food trends: where they come from, how they grow, and where they end up. Traveling from the South Carolina rice plot of America’s premier grain guru to Chicago’s gluttonous Baconfest, Sax reveals a world...

We all do it - how to be a better liar, spot a charlatan and tell the difference between truth and fictionIn Born Liars, Ian Leslie takes the reader on an exhilarating tour of ideas that brings the latest news about deception back from the frontiers of psychology, neuroscience, and philosophy, and explores the role played by lies - both black and white - in our childhoods, our careers, and our health, as well as in advertising, politics, sport and war. Dra...

The follow-up to global bestseller What Got You Here Won't Get You There (the Amazon.com no.1 bestseller for 2007 on Leading People) addresses the vital phases of gaining mojo (tough), maintaining it (tougher) and recapturing it after you lose it (toughest of all, but not impossible) This is vital in any competitive arena, whether business, sport or politics.Goldsmith draws on new research, as well as his extensive experience with corporate teams and top executives, to pro...

For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as ...

Jeff Speck has dedicated his career to determining what makes cities thrive. And he has boiled it down to one key factor: walkability.The very idea of a modern metropolis evokes visions of bustling sidewalks, vital mass transit, and a vibrant, pedestrian-friendly urban core. But in the typical American city, the car is still king, and downtown is a place that's easy to drive to but often not worth arriving at.Making walkability happen is relatively easy and cheap; seeing exac...