Features some of the world's most transformative locales, from Norway's western fjords and Cambodia's Angkor Wat to Kyoto's Moss Garden and the urban surprises of Denver, Pittsburgh, and Vancouver.

Presents forecasts of energy supply, demand, and prices through 2020. The report begins with an "Overview". The next section, "Legislation and Regulations," describes the assumptions made with regard to laws that affect energy markets and discusses evolving legislative and regulatory issues. "Issues in Focus" discusses current energy issues -- appliance standards, gasoline and diesel fuel standards, natural gas industry expansion, competitive electricity pricing, renewable portfolio standards, and carbon emissions. It is followed by the analysis of energy market trends. Extensive charts, tables, and graphs.

Presents an anthology of the best travel writing published in the previous year, selected from magazines, newspapers, and web sites.

The Rough Guide to Kenya is the ultimate guide to East Africa's best-known destination. Features include: a full-colour section introducing Kenya's highlights; practical advice on getting the most out of Kenya, from the well-known safari parks to the little known reserves, and the highlands, lakes and deserts to downtown Nairobi and the Indian Ocean; detailed reviews of accommodation and eating options to suit every taste and budget, including luxury lodges and local restaurants; candid coverage of Kenya's history, politics, culture and environment; and maps and plans for every region.

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.