Nature · Science

Broca’s Brain

Broca’s Brain
by Carl Sagan

A fascinating book on the joys of discovering how the world works, by the Pulitzer Prize–winning author of Cosmos and Shadows of Forgotten Ancestors.

“Magnificent . . . Delightful . . . A masterpiece. A message of tremendous hope for humanity . . . While ever conscious that human folly can terminate man’s march into the future, Sagan nonetheless paints for us a mind-boggling future: intelligent robots, the discovery of extraterrestrial life and its consequences, and above all the challenge and pursuit of the mystery of the universe.”Chicago Tribune

“Go out and buy this book, because Carl Sagan is not only one of the world’s most respected scientists, he’s a great writer. . . . I can give a book no greater accolade than to say I’m planning on reading it again. And again. And again.”The Miami Herald

“The brilliant astronomer . . . is persuasive, provocative and readable.”United Press International

“Closely reasoned, impeccably researched, gently humorous, utterly devastating.”The Washington Post


Broca’s Brain
by Carl Sagan

A fascinating book on the joys of discovering how the world works, by the Pulitzer Prize-winning author of Cosmos and Shadows of Forgotten Ancestors.

“Magnificent . . . Delightful . . . A masterpiece. A message of tremendous hope for humanity . . . While ever conscious that human folly can terminate man’s march into the future, Sagan nonetheless paints for us a mind-boggling future: intelligent robots, the discovery of extraterrestrial life and its consequences, and above all the challenge and pursuit of the mystery of the universe.”Chicago Tribune

“Go out and buy this book, because Carl Sagan is not only one of the world’s most respected scientists, he’s a great writer. . . . I can give a book no greater accolade than to say I’m planning on reading it again. And again. And again.”The Miami Herald

“The brilliant astronomer . . . is persuasive, provocative and readable.”United Press International

“Closely reasoned, impeccably researched, gently humorous, utterly devastating.”The Washington Post


Paul Broca and the Origins of Language in the Brain
by Leonard L. LaPointe

Undergraduate and graduate students as well as practicing professionals and clinicians in psychology, neurolinguistics, cognitive psychology, communication science and disorders, neurology, neurosurgery, neuropsychiatry, nursing and health-related professions, and philosophy of science will be interested in this book. It both honors the life and work of Pierre-Paul Broca, and in doing so, also honors the many French brains that paved the way for the development of the neurosciences.

Shadows of Forgotten Ancestors
by Carl Sagan, Ann Druyan

“Dazzling…A feast. Absorbing and elegantly written, it tells of theorigins of life on earth, describes its variety and charaacter, and culminates in a discussion of human nature and teh complex traces ofhumankind’s evolutionary past…It is an amazing story masterfully told.”
FINANCIAL TIMES (LONDON)
World renowned scientist Carl Sagan and acclaimed author Ann Druyan have written a ROOTS for the human species, a lucid and riveting account of how humans got to be the way we are. It shows with humor and drama that many of our key traits–self-awareness, technology, family ties, submission to authority, hatred for those a little different from ourselves, reason, and ethics–are rooted in the deep past, and illuminated by our kinship with other animals. Astonishing in its scope, brilliant in its insights, and an absolutely compelling read, SHADOWS OF FORGOTTEN ANCESTORS is a triumph of popular science.

From the Trade Paperback edition.


Fiction

Jurassic Park

Jurassic Park
by Michael Crichton

#1 NEW YORK TIMES BESTSELLER • From the author of Timeline, Sphere, and Congo, this is the classic thriller of science run amok that took the world by storm.

Nominated as one of America’s best-loved novels by PBS’s The Great American Read

“[Michael] Crichton’s dinosaurs are genuinely frightening.”—Chicago Sun-Times

An astonishing technique for recovering and cloning dinosaur DNA has been discovered. Now humankind’s most thrilling fantasies have come true. Creatures extinct for eons roam Jurassic Park with their awesome presence and profound mystery, and all the world can visit them—for a price.
 
Until something goes wrong. . . .
 
In Jurassic Park, Michael Crichton taps all his mesmerizing talent and scientific brilliance to create his most electrifying technothriller.

Praise for Jurassic Park
 
“Wonderful . . . powerful.”The Washington Post Book World

“Frighteningly real . . . compelling . . . It’ll keep you riveted.”—The Detroit News
 
“Full of suspense.”The New York Times Book Review


The making of Jurassic Park
by Don Shay, Jody Duncan

Made by Hollywood’s most inventive and successful director, Steven Spielberg, JURASSIC PARK was one of the most talked about, most anticipated films to capture the American imagination in years. Now you can go behind the scenes for a rare, inside look at the making of the movie. Learn the story behind the story–the road from novel to screenplay; Watch as the finest f/x team in movie history pooled their talents to create the lifelike dinosaurs; Read exclusive interviews with Steven Spielberg, Michael Crichton, and the key actors, and so much more!

Jurassic Park: The Deluxe Novelization (Jurassic Park)
by Gail Herman

Celebrate the 25th Anniversary of Jurassic Park with this amazing novelization!

In 1993 Academy Award®-winning director Steven Spielberg introduced audiences everywhere to Jurassic Park, which instantly became a worldwide phenomenon that is still regarded as one of the greatest blockbuster films of all time. This deluxe hardcover reissue of the original novelization retells the whole exciting story of dinosaurs run amok and features an expanded insert of full-color scenes from the movie!


The Lost World
by Michael Crichton

#1 NEW YORK TIMES BESTSELLER • From the author of Timeline, Sphere, and Congo comes the sequel to the smash-hit Jurassic Park, a thriller that’s been millions of years in the making.
 
“Fast and gripping.”—The Washington Post Book World
 
It is now six years since the secret disaster at Jurassic Park, six years since the extraordinary dream of science and imagination came to a crashing end—the dinosaurs destroyed, the park dismantled, and the island indefinitely closed to the public.
 
There are rumors that something has survived. . . .
 
“Harrowing thrills . . . fast-paced and engaging.”—People
 
“A very scary read.”—Entertainment Weekly
 
“Action-packed.”—New York Daily News
 
“An edge-of-the-seat tale.”—St. Petersburg Times

Jurassic Park Little Golden Book (Jurassic Park)
by Arie Kaplan

Celebrate the 25th Anniversary of Jurassic Park with this amazing Little Golden Book adaptation!

In 1993 Academy Award®-winning director Steven Spielberg introduced audiences everywhere to Jurassic Park, which instantly became a worldwide phenomenon that is still regarded as one of the greatest blockbuster films of all time. Now, the movie’s youngest fans and dinosaur enthusiasts can relive the movie in this fun, action-packed–and age-appropriate–Little Golden Book adaptation of Jurassic Park!


Jurassic Park
by Michael Crichton

On a remote jungle island, genetic engineers have created a dinosaur game park. An astonishing technique for recovering and cloning dinosaur DNA has been discovered. Now one of mankind’s most thrilling fantasies has come true and the first dinosaurs that the Earth has seen in the time of man emerge. But, as always, there is a dark side to the fantasy and after a catastrophe destroys the park’s defence systems, the scientists and tourists are left fighting for survival.

The dinosaurs of Jurassic Park
by Wendy Larson

Discusses the six kinds of dinosaurs that appear in the movie “Jurassic Park,” how they were created, and the accuracy of their portrayal.

Jurassic Park III
by Marc Cerasini, Peter Buchman, Michael Crichton

Thirteen-year-old Eric Kirby jumps at the chance to go parasailing near the shores of Jurassic Park– a place where genetic scientists have brought dinosaurs back to life. But when he doesn’t return, Eric’s parents become frantic, and they seek out the one man who can help, Dr. Alan Grant.

Biography & Autobiography · Cooking

Save Me The Plums

Save Me the Plums
by Ruth Reichl

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.
 
“This is the rare case of an amazing writer living an amazing life.”—Ann Patchett 

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?

This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.

Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

Advance praise for Save Me the Plums
 
“No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.”—Nigella Lawson

“Endearing . . . Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine. . . . Reichl’s revealing memoir is a deeply personal look at a food world on the brink of change.”Publishers Weekly (starred review)

“Ruth Reichl is the best sort of storyteller—intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it’s a brilliant tale. Every page is rich and delicious; the book is such a treat!”—Susan Orlean, New York Times bestselling author of The Library Book


Save Me the Plums
by Ruth Reichl

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.
 
“This is the rare case of an amazing writer living an amazing life.”—Ann Patchett 

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?

This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.

Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.

Advance praise for Save Me the Plums
 
“No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.”—Nigella Lawson

“Endearing . . . Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine. . . . Reichl’s revealing memoir is a deeply personal look at a food world on the brink of change.”Publishers Weekly (starred review)

“Ruth Reichl is the best sort of storyteller—intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it’s a brilliant tale. Every page is rich and delicious; the book is such a treat!”—Susan Orlean, New York Times bestselling author of The Library Book


Save Me the Plums
by Ruth Reichl

Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the glamorous, high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.

“This is the rare case of an amazing writer living an amazing life.”–Ann Patchett

When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?

This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media–the last spendthrift gasp before the Internet turned the magazine world upside down.

Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams–even when she ends up in a place she never expected to be.

Advance praise for Save Me the Plums

“No one writes about food like Ruth Reichl. She also happens to be a mesmerizing storyteller. I consider this book essential nourishment.”–Nigella Lawson

“Endearing . . . Gourmet magazine readers will relish the behind-the-scenes peek at the workings of the magazine. . . . Reichl’s revealing memoir is a deeply personal look at a food world on the brink of change.”Publishers Weekly (starred review)

“Ruth Reichl is the best sort of storyteller–intimate, wise, frank, and completely engaging. Here she beautifully details her ten years running Gourmet, with all the triumphs and tribulations, and it’s a brilliant tale. Every page is rich and delicious; the book is such a treat!”–Susan Orlean, New York Times bestselling author of The Library Book


Garlic and Sapphires
by Ruth Reichl

Ruth Reichl’s bestselling memoir of her time as an undercover restaurant critic for The New York Times

Ruth Reichl, world-renowned food critic and former editor in chief of Gourmet magazine, knows a thing or two about food. She also knows that as the most important food critic in the country, you need to be anonymous when reviewing some of the most high-profile establishments in the biggest restaurant town in the world—a charge she took very seriously, taking on the guise of a series of eccentric personalities. In Garlic and Sapphires, Reichl reveals the comic absurdity, artifice, and excellence to be found in the sumptuously appointed stages of the epicurean world and gives us—along with some of her favorite recipes and reviews—her remarkable reflections on how one’s outer appearance can influence one’s inner character, expectations, and appetites, not to mention the quality of service one receives.

“As a memento of her time at the Times she gives us this wonderful book, which is funny—at times laugh-out-loud funny—and smart and wise.” —Jonathan Yardley, The Washington Post


For You Mom, Finally
by Ruth Reichl

Bestselling author Ruth Reichl examines her mother’s life-and gives voice to the unarticulated truths of a generation of exceptional women

A former New York Times restaurant critic, editor in chief of Gourmet, and the author of three bestselling memoirs, Ruth Reichl is a beloved cultural figure in the food world and beyond. For You, Mom. Finally. is her openhearted investigation of the life of a woman she realizes she never really knew-her mother. Through letters and diaries-and a new afterword relating the wisdom she’s gained after sharing her story-Reichl confronts the transition her mother made from a hopeful young woman to an increasingly unhappy older one and recognizes the huge sacrifices made to ensure that her daughter’s life would not be as disappointing as her own.


Delicious!
by Ruth Reichl

NEW YORK TIMES BESTSELLER • Includes an exclusive conversation between Ruth Reichl and Emily Giffin

Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.
 
Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.
 
To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.

Praise for Delicious!
 
“Compulsively readable . . . a treat for anyone who loves a warm, character-packed tale—a delectable mix of flavor, fantasy, and emotional comfort food.”O: The Oprah Magazine
 
“[Reichl’s] New York is a fairy-tale town where beautiful food abounds. . . .  The novel presents a whole passel of surprises: a puzzle to solve; a secret room; hidden letters; the legacy of James Beard; and a parallel, equally plucky heroine from the past, who also happens to be a culinary prodigy.”—The New York Times Book Review
 
“Fascinating characters . . . There’s romance, intrigue, food history, and the fictional appearance of a very real American culinary icon.”—The Austin Chronicle

“Reichl’s vivid descriptions of food will have readers salivating, and an insider’s look at life at a food magazine is fascinating. Her satisfying coming-of-age novel of love and loss vividly demonstrates the power of food to connect people across cultures and generations.”Library Journal (starred review)
 
“This savory feast of a first novel blends the rich gifts that readers of Reichl’s memoirs and food writing have come to expect. To a tantalizing coming-of-age story about a budding chef and journalist she adds a bittersweet tale of separated sisters.”More


Tender at the Bone
by Ruth Reichl

NEW YORK TIMES BESTSELLER • “An absolute delight to read . . . How lucky we are that [Ruth Reichl] had the courage to follow her appetite.”—Newsday

At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were.” Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. 

BONUS: This edition includes an excerpt from Ruth Reichl’s Delicious!

Praise for Tender at the Bone

“A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”Chicago Sun-Times 

“While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”The New York Times Book Review 

“Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.”Washington Post Book World

“[In] this lovely memoir .  .  .  we find young Ruth desperately trying to steer her manic mother’s unwary guests toward something edible.  It’s a job she does now .  .  .  in her columns, and whose intimate imperatives she illuminates in this graceful book.”The New Yorker

“A savory memoir of [Reichl’s] apprentice years . . . Reichl describes [her] experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories.”Kirkus Reviews


My Kitchen Year
by Ruth Reichl

NEW YORK TIMES BESTSELLER | NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Los Angeles Times • NPR • Men’s Journal • BookPage • Booklist • Publishers Weekly

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”

My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things.

The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants.

Part cookbook, part memoir, part paean to the household gods, My Kitchen Year may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world’s most famous food editor as she shares treasured recipes to be returned to again and again and again.

Praise for My Kitchen Year

“Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”—Alice Waters

“What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former Gourmet fans will want to make themselves.”The Washington Post

“The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, My Kitchen Year is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”Vogue

“If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”O: The Oprah Magazine

“The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”Eater (Fall 2015’s Best Cookbooks)


They Left Us Everything
by Plum Johnson

A warm, heartfelt memoir of family, loss, and a house jam-packed with decades of goods and memories.

After almost twenty years of caring for elderly parents—first for their senile father, and then for their cantankerous ninety-three-year old mother—author Plum Johnson and her three younger brothers have finally fallen to their middle-aged knees with conflicted feelings of grief and relief. Now they must empty and sell the beloved family home, twenty-three rooms bulging with history, antiques, and oxygen tanks. Plum thought: How tough will that be? I know how to buy garbage bags.

But the task turns out to be much harder and more rewarding than she ever imagined. Items from childhood trigger difficult memories of her eccentric family growing up in the 1950s and ’60s, but unearthing new facts about her parents helps her reconcile those relationships, with a more accepting perspective about who they were and what they valued.

They Left Us Everything
is a funny, touching memoir about the importance of preserving family history to make sense of the past, and nurturing family bonds to safeguard the future.


Comfort Me with Apples
by Ruth Reichl

BONUS: This edition contains a Comfort Me with Apples discussion guide and an excerpt from Ruth Reichl’s Delicious!

In this delightful sequel to her bestseller Tender at the Bone, Ruth Reichl returns with more tales of love, life, and marvelous meals. Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her favorite recipes while also sharing the intimacies of her personal life in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.