"A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine." (Review courtesy of Amazon)

An evolutionary biologist tells the story of nature’s toxins and why we are attracted—and addicted—to them, in this “magisterial, fascinating, and gripping tour de force” -Neil Shubin. (Review courtesy of Amazon)

"With charming narrative and a lighthearted approach to kitchen science, Salt, Fat, Acid, Heat bridges the gap between home and professional kitchens and explains the use of the 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." (Review adapted from Amazon)

Rajneeshpuram explores how an extraordinary spiritual community in rural Oregon collapsed under the weight of audacious criminal conspiracies. (Review adapted from Amazon)

“Canadian environmentalists Smith and Lourie weave scientific data and recent political history into an amusing but unnerving narrative" - Publishers Weekly (Review courtesy of Amazon)

"From Pulitzer Prize winner and New York Times best-selling author Deborah Blum, the dramatic true story of how food was made safe in the United States and the heroes, led by the inimitable Dr. Harvey Washington Wiley, who fought for change." (Review courtesy of Amazon)