Presents recipes for marinades, sauces, glazes, salsas, relishes, and jellies which can be used either to prepare foods for grilling or for dipping, along with advice on grilling basics and techniques.

'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno The groundbreaking book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again. So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and the variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards. You will, in short, learn to cook 'by heart'– and that's where the fun really begins.

"Having grown up in a barbecue restaurant family, I bond immediately with anyone who has a master's touch at the grill and barbecue pit. Elizabeth Karmel is the genuine article, understanding (and able to clearly articulate) that delicate interplay between food and fire, flavor and finesse." —Rick Bayless, chef and owner of Frontera Grill/Topolobampo and host of Public Television's Mexico: One Plate at a Time "Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones. This authoritative, opinionated, and just plain mouth-watering book will tell you everything you need to know about barbecue from someone who's spent a lifetime walking the walk and talking the talk." —Steven Raichlen, author of How to Grill and BBQ USA and host of Barbecue University on PBS "Finally, the woman who has taught me everything I know about grilling has come out with her own book. Whether you are a beginner or a seasoned grillmeister, Taming the Flame is the book for you." —Sara Moultonhost, Food Network's Sara's Secrets, and executive chef, Gourmet magazine "Just when you thought grilling could not get any more straightforward or delicious, Elizabeth Karmel shows you what you were missing: skillful techniques and remarkable flavors. Great grilling starts here!" —Chef Charlie Trotter, Chicago "Elizabeth Karmel is a breath of fresh air on the barbecue circuit. In Taming the Flame, she gives expert instruction and she tells all the barbecue secrets we boys tend to keep to ourselves." —Mike Mills four-time World Champion, Memphis in May BBQ competition

A woman faces danger on the high seas of another planet—and a mystery that will change her world—in this adventure by the bestselling author of Startide Rising. On Planet Stratos, clans of genetically identical females dominate society. Natural conceptions are permitted, but only in summertime. Girls born this way—known for their despised uniqueness as ‘vars’—must leave their clan homes to pursue their own distinct and hazardous fortunes in this world owned by clones. That time has come for Maia and her sister, Leie, but as variants, they have limited prospects. Worse, when the sisters do find work on trading vessels, Leie is lost at sea. And hence, Maia’s arduous journey commences, accompanied by rumors that something . . . someone . . . has arrived from across the stars, perhaps ending the isolation of Stratos from the rest of humanity. Who would predict that a lonely var might stumble into a powerful secret? One that will challenge everything Maia knows about her society—and threatens the scientifically-engineered balance that holds it all together. “One of the most important SF novels of the year.” —The Washington Post Book World “A rousing adventure story . . . brimming with surprises both wonderful and harrowing.” —The San Diego Union-Tribune “Glory Season offers thrills, chills, political intrigue, and other good scientifictional fun, along with yet another round in the battle of the sexes.” —Locus “Brin’s prose echoes the influence of Asimov, Frank Herbert, and Aldous Huxley. . . . His world is so painstakingly drawn and is splashed with such radiant and varied hues.” —The Christian Science Monitor

Discover just how luscious and indulgent both steak and cake can be with Elizabeth Karmel, Southern baker extraordinaire and one of America’s leading pitmasters. Let them eat cake—and steak! This unique cookbook shares more than 100 recipes that beg to be prepared, paired, and eaten with pure joy. How about a Cowboy Steak with Whiskey Butter followed by a Whiskey Buttermilk Bundt Cake? Or a Porterhouse for Two with My Mother’s Freshly Grated Coconut Cake? Or mix and match yourself—maybe an Indoor/Outdoor Tomahawk Steak paired with a Classic Key Lime Cheesecake? Not only will you find some of the best recipes ever for steak—and steakhouse sides and sauces—and those all-butter-eggs-and-sugar cakes, but you will also pick up tips and tricks for choosing and cooking steaks and baking cakes. The result is an instant dinner party, the kind of universally loved meal that makes any and every occasion special.

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.

Newsweek's Middle East bureau chief offers an unparalleled--and balanced--insider's perspective on the Palestinian intifada between 2000 and 2002.