The Onion is the world's most popular humor periodical. Its first book, Our Dumb Century, was a New York Times #1 best-seller and winner of the 1999 Thurber Prize for American Humor. Now The Onion returns with Volume One of the paper's greatest, most hard-hitting stories, including: --Clinton Deploys Vowels to Bosnia: Operation Vowel Storm Will Make Countless Bosnian Names More Pronounceable --Jesus Christ Returns to NBA --Microsoft Patents Ones, Zeroes --I Can't Stand My Filthy Hippy Owner by Thunder the Ferret

The Onion has quickly become the world's most popular humor publication, misinforming half a million readers a week with one-of-a-kind social satire both in print (on newsstands nationwide) and online from its remote office in Madison, Wisconsin. Witness the march of history as Editor-in-Chief Scott Dikkers and The Onion's award-winning writing staff present the twentieth century like you've never seen it before.

Are you a witless cretin with no reason to live? Would you like to know more about every piece of knowledge ever? Do you have cash? Then congratulations, because just in time for the death of the print industry as we know it comes the final book ever published, and the only one you will ever need: The Onion's compendium of all things known. Replete with an astonishing assemblage of facts, illustrations, maps, charts, threats, blood, and additional fees to edify even the most simple-minded book-buyer, The Onion Book of Known Knowledge is packed with valuable information -- such as the life stages of an Aunt; places to kill one's self in Utica, New York; and the dimensions of a female bucket, or "pail." With hundreds of entries for all 27 letters of the alphabet, The Onion Book of Known Knowledge must be purchased immediately to avoid the sting of eternal ignorance.

Christmas wouldn’t be Christmas without impulse-priced holiday gift books—and now The Onion has unleashed its award-winning team of investigative journalists upon the genre. Christmas Exposed features more than one hundred shocking tales of Secret Santas, shopping mall mayhem, dysfunctional family dinners, and much, much more.

OUR DUMB WORLD is the world's most comprehensive fake atlas: a repository of all known information about the planet Earth (except where covered by clouds). In late 2007 the hardcover edition became one of the hottest books of the holiday season, entertaining and offending hundreds of thousands of readers around the globe. This new, easy-to-carry paperback edition is perfect for the intrepid traveler to any of the world's exotic locales--from Afghanistan, "Allah's Cat Box," to Ukraine, "the Bridebasket of Europe," to the USA's own Nevada, "Where Everyone's a Loser." Packed with beautiful full-color maps and framed with inaccurate essays about all the world's peoples and places, OUR DUMB WORLD is a gut-busting send-up in which no nation escapes unscathed. "Bottom line: laughed my head off." --Deirdre Donahue, USA Today

When nineteen-year-old Eddie drops out of college, he struggles to find a place for himself as a Mexican American living in a violence-infested neighborhood of Fresno, California.

A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune