"Recipes recreated from beloved movies and TV shows by the host of one of the most popular food programs on the Internet."--

New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

Shawn Baker’s Carnivore Diet is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head. It breaks just about all the “rules” and delivers outstanding results. At its heart is a focus on simplicity rather than complexity, subtraction rather than addition, making this an incredibly effective diet that is also easy to follow. Carnivore Diet reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types. Common disease conditions that are often thought to be lifelong and progressive are often reversed on this diet, and in this book, Baker discusses some of the theory behind that phenomenon as well. It outlines a comprehensive strategy for incorporating the Carnivore Diet as a tool or a lifelong eating style, and Baker offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it.

The ancient practice of feng shui is uncovered in this simple and practical guide, revealing the tools that will lead to a healthier, happier home for every budget. How do you place a bed in an awkward room? How can your space help you be more focused and more productive? How do you set up your room to make you ready for romantic love? It's simple! In Feng Shui for Modern Living, TikTok influencer Cliff Tan answers these questions and more, explaining the ancient practice of feng shui and how it can be translated to modern homes. Cliff has become an internet sensation with his videos demonstrating the principles of feng shui, and in this practical guide he shows how to apply these principles room-by-room in your own home. He takes you behind the mysticism to reveal the logic behind feng shui. This is the key to unlocking the power of this ancient practice: once you understand the logic, your application of feng shui will work every time. There is no room too challenging, no problem that feng shui can't unravel. That's why people have been using it for thousands of years. In the tradition of Marie Kondo and Mrs Hinch, this guide will revolutionise how you think about your space. It's feng shui made simple, and anyone can learn.

In the battle for the streets of Mosul in Iraq, drones in the hands of ISIS terrorists made life hell for the Iraq army and civilians. Today, defense companies are racing to develop the lasers, microwave weapons, and technology necessary for confronting the next drone threat. Seth J. Frantzman takes the reader from the midnight exercises with Israel’s elite drone warriors, to the CIA headquarters where new drone technology was once adopted in the 1990s to hunt Osama bin Laden. This rapidly expanding technology could be used to target nuclear power plants and pose a threat to civilian airports. In the Middle East, the US used a drone to kill Iranian arch-terrorist Qasem Soleimani, a key Iranian commander. Drones are transforming the battlefield from Syria to Libya and Yemen. For militaries and security agencies—the main users of expensive drones—the UAV market is expanding as well; there were more than 20,000 military drones in use by 2020. Once the province of only a few militaries, drones now being built in Turkey, China, Russia, and smaller countries like Taiwan may be joining the military drone market. It’s big business, too—$100 billion will be spent over the next decade on drones. Militaries may soon be spending more on drones than tanks, much as navies transitioned away from giant vulnerable battleships to more agile ships. The future wars will be fought with drones and won by whoever has the most sophisticated technology.

Recipes and food photography from the 1940s, '50s, and '60s assembled with humorous commentary.

Winner, Best Chef Cookbook, Singapore, Gourmand World Cookbook Awards 2014 Winner, Best Illustrations, Singapore, Gourmand World Cookbook Awards 2014 Lamenting the lack of good Singaporean food in London (Singapore fried noodles doesn’t count), Goz Lee started the plusixfive supper club out of his one-bedroom flat in Islington, determined to showcase his country’s cooking to hungry Londoners. Since its founding, plusixfive has taken the London supper-club world by storm, regularly selling out its monthly dinners and counting among its guests celebrity chefs, food critics, bloggers and television stars. Taking its name from Singapore’s international dialling code, plusixfive is the result of one young, homesick and hungry Singaporean’s desire to share the spirit of delicious food and good company. Along the way, Goz found two like-minded, food-obsessed Singaporean food bloggers to continue his culinary legacy while he moved to Hong Kong to expand plusixfive’s ventures abroad. He also picked up a motley crew of volunteers, all of whom contribute to the supper club in their free time. Structured like a regular supper-club night, Plusixfive: A Singaporean Supper Club Cookbook is packed with stories about plusixfive’s signature dishes, memories of Singapore and guest recipes from the likes of Momofuku Seiōbo head chef Ben Greeno, Hollow Legs food blogger Lizzie Mabbot and The Straits Times food editor Tan Hsueh Yun. With passion and irreverence, Goz and his team demystify local hawker favourites like satay and chwee kueh and staples of Peranakan cooking like babi pongteh and ayam buah keluak, teaching you how to cook delicious Singaporean food right out of your own kitchen. Featuring over 50 recipes with full-colour photos and written in a casual, approachable style, this cookbook makes the perfect gift for homesick, overseas Singaporeans, or young people just embarking on their first culinary adventures in the kitchen.