This is the inspiring story of basketball legend David Thompson, chronicling his rise, fall and incredible recovery from cocaine and alcohol abuse. In college, he led the 1973-74 North Carolina State Wolfpack to its first NCAA title, and a year later, he was the No. 1 draft pick in both the NBA and ABA. When the two leagues merged, Thompson signed the largest contract in NBA history in 1978. But Thompson disappeared just as rapidly as he had arrived. In 1996, Thompson was elected to the NBA Hall of Fame and has been named numerous times as one of the five greatest college players of all-time.

Popular historian D’Arcy Jenish recreates the adventure and sacrifice of mapmaker David Thompson’s fascinating life in the wilderness of North America. Epic Wanderer, the first full-length biography of David Thompson, is set in the late eighteenth and early nineteenth centuries against a broad canvas of dramatic rivalries—between the United States and British North America, between the Hudson’s Bay Company and its Montreal-based rival, the North West Co., and between the various First Nations thrown into disarray by the advent of guns, horses and alcohol. Less celebrated than his contemporaries Lewis and Clark, Thompson spent nearly three decades (1784–1812) surveying and mapping over 1.2 million square miles of largely uncharted Indian territory. Travelling across the prairies, over the Rockies and on to the Pacific, Thompson transformed the raw data of his explorations into a map of the Canadian West. Measuring ten feet by seven feet, and laid out with astonishing accuracy, the map became essential to the politicians and diplomats who would decide upon the future of the rich and promising lands of the West. Yet its creator worked without personal glory and died in penniless obscurity. Drawing extensively on David Thompson’s personal journals, illustrated with his detailed sketches, intricate notebook pages and the map itself, Epic Wanderer charts the life of a man who risked everything in the name of scientific advancement and exploration.

David Thompson's Travels is one of the finest early expressions of the Canadian experience. The work is not only the account of a remarkable life in the fur trade but an extended meditation on the land and Native peoples of western North America. The tale spans the years 1784 to 1807 and extends from the Great Lakes to the Rockies, from Athabasca to Missouri. A distinguished literary work, the Travels alternates between the expository prose of the scientist and the vivid language of the storyteller, animated throughout by a restless spirit of inquiry and sense of wonder. In the first volume of an ambitious three-volume project that will finally bring all of Thompson's writings together, editor William Moreau presents the Travels narrative as it existed in 1850, when the author was forced to abandon his work. Accompanying Moreau's transcription is an introductory essay and a textual introduction, extensive critical annotations, historical and modern maps, and a biographical appendix. The definitive collection of Thompson's works, The Writings of David Thompson will bring one of North American's most important early travellers and surveyors and his world to a whole new generation of readers.

Renowned chef David Thompson first went to Thailand by mistake: a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Since that fateful trip some 20 years ago, Thailand has become David's second home. Working alongside cooks who perfected their craft in the Thai royal palaces, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is THAI FOOD, the most comprehensive account of this ancient and exotic cuisine ever published in English. David writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages. Although all the classic, well-loved recipes are here, this magnum opus features hundreds of lesser-known but equally authentic and delicious Thai dishes that will inspire cooks to go beyond green curry chicken and Thai fish cakes. David's passion and conviction are infectious; complemented by Earl Carter's superb photography, THAI FOOD captures all aspects of the dynamic Thai culture and cuisine. • Ten years in the making, this groundbreaking work is one of the cookbook publishing events of the decade. • The author's London restaurant, nahm, received a Michelin star in 2002, making it the first Thai restaurant to receive such an honor. • Photographed at David's restaurants in Sydney and London, and on location in Thailand, Earl Carter's superb images capture both the essence of Thai food and its rich cultural milieu. Awards2003 James Beard Award Winner 2003 IACP Award Winner Reviews “Stands out, dauntingly massive, brilliantly magisterial, and, at the same time, bustling with charm, observations, life.” —Saveur “[S]et a new standard for Asian cookbooks.”—Saveur (Top 100 Home Cook Edition)

Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets--from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais. Scholar and chef David Thompson lives with a singular passion for Thailand’s customs, culture, and people. Although he claims “It’s all about the food,” this ambitious work shares his insights into the rhythms and nuances of Thai daily life along with a fascinating history of its richly diverse street cuisine. This cookbook is a tempting, inspiring, and authoritative account of Thai street food, the vibrant culinary mosaic rich with community.

At age 75, David Thompson began to write about his life of exploration and surveying in western North America from 1784 to 1812. At this point, how-ever, the odds of ?nishing were slim; his eyesight was failing, his body was worn out after years of strain on portages and mountain passes. For ?ve years he toiled with rewrites and revisions, never able to set the ?nal account in order. On 16 January 1851 he put his papers to right in one last attempt to ?nish his work. By 28 February 1851, no longer able to see, he gave up his pen as well as any hope of completing his Travels. Like a true surveyor, though, he left a well-blazed trail for others to follow. Drawing from the four surviving manuscripts and Thompsons 77 notebooks ?lled with daily journals, reports, essays, and anecdotes, Sean Peake ?nished what Thompson set out to achieve: a full account that encompasses the extent of the forests, of the great Plains, the animals, birds, ?shes &c &c peculiar to each section; the various tribes of Indians which inhabit these countries, their several languages, their religious opinions, manners and mode of life, place and extent of hunting grounds, and the changes which have taken place, by the fortune of war or other causes... a curious and extensive collection of all that can fall under the observation of a traveller. This edition of The Travels of David Thompson is a landmark publication in Canadian history, fully deserving of a place on the bookshelf of anyone interested in a ?rst-hand account of the tumultuous struggle for control of western North America.