There is nothing more delightful than a tomato still warm from the sun, or a strawberry so perfectly ripe that it stains your fingers.

Why not eat this way all the time? The healthiest and most delicious food comes from farmers and artisans just down the road—though it is often easy to forget when we are surrounded by food shipped to our supermarkets from around the world and by highly processed products from distant factories.

Jeff Crump learned of the pleasures of using local cuisine by working in world-famous restaurants like Alice Waters's Chez Panisse, and he set about to develop a network of farmers to keep his own restaurant's kitchen humming all year round. It was not long before he was out in the fields himself, alongside pastry chef and collaborator Bettina Schormann, planting and harvesting crops that would form the backbone of their menus, breads, and desserts.

Eating locally means eating seasonally, and Jeff and Bettina offer up the most delicious of what each season provides. It could be something as unexpected as Gnudi with Ramps and Morels picked from the woods across the road; as simple and as refreshing as Dandelion Salad; or when it is cold outside, as hearty as Bread and Butter Pudding.

Earth to Table lets nature write the menu. Tender, green things in spring. Ripe, juicy dishes in summer. The bounty of the harvest in autumn. Rich braises and tart preserves in winter. The result is a year of discovery of new ingredients and dishes, and a rediscovery of classics that suddenly taste the way they were meant to.

Bringing together stories of the passage of seasons on the farm; profiles of some of the world's most innovative chefs—like Heston Blumenthal and Thomas Keller—and the farmers they count on; how-to sections that help readers make the most of the season and what their gardens and farmers' markets have to offer; stunning photographs; and, of course, creative and delicious recipes that make anyone wonder why they ever considered eating a tomato in February, Earth to Table explores what's best about food.

From the Booker Prize-winning author of The Satanic Verses comes nine stories that reveal the oceanic distances and the unexpected intimacies between East and West. Daring, extravagant, comical and humane, this book renews Rushdie's stature as a storyteller who can enthrall and instruct us with the same sentence.

A panda walked into a cafe. He ordered a sandwich, ate it, then pulled out a gun and shot the waiter. 'Why?' groaned the injured man. The panda shrugged, tossed him a badly punctuated wildlife manual and walked out. And sure enough, when the waiter consulted the book, he found an explanation. 'Panda,' ran the entry for his assailant. 'Large black and white mammal native to China. Eats, shoots and leaves.' We see signs in shops every day for "Banana's" and even "Gateaux's". Competition rules remind us: "The judges decision is final." Now, many punctuation guides already exist explaining the principles of the apostrophe; the comma; the semi-colon. These books do their job but somehow punctuation abuse does not diminish. Why? Because people who can't punctuate don't read those books! Of course they don't! They laugh at books like those! Eats, Shoots and Leaves adopts a more militant approach and attempts to recruit an army of punctuation vigilantes: send letters back with the punctuation corrected. Do not accept sloppy emails. Climb ladders at dead of night with a pot of paint to remove the redundant apostrophe in "Video's sold here".

The egg is the simplest and most complete food, highly nutritious and versatile enough for the quickest of meals or the smartest of dinner parties. It’s also a favorite of pâtissiers and dessert chefs. Michael Roux—for many years a chef at the top of his profession and a global traveler with a passion for different cuisines—is the ideal author to take a new look at one of the oldest foods of all.

Each chapter is based around a style of cooking eggs, from boiling, frying ,poaching, baking and scrambling, to making the perfect omelet, crêpe, soufflé, meringue and custard. Classic recipes such as Hollandaise Sauce, Eggs Benedict and Lemon Soufflé are given a modern twist, while Michel’s original recipes boast new combinations of flavors or a lighter, simpler style of cooking. Illustrated with 150 stunning photographs and designed in a clear, modern, easy-to-follow style, Eggs is set to become a classic.

Containing a baffling mystery that reveals a connection between the ancient and contemporary worlds, an adult picture book offers a ten-drawer ""cabinet"" of colorful artifacts, each with its own eerie story. 75,000 first printing. $75,000 ad/promo.

John Feeney, best known for his landmark documentary films and still photography that have chronicled much of Egypt's life and many of its greater and lesser events over the last four decades, also happens to be something of a wizard in the kitchen, and he has finally been persuaded to share the recipes for some of his most original - and extraordinarily tasty - creations for all to enjoy: ten hot and seven cold soups of the Egyptian winter and summer. Beyond merely nutritious, Feeney's soups are either ambrosial or aphrodisiac, and sometimes both, and, with the possible exception of his legendary Creme de Truffe du Desert, for which the highly elusive desert truffle is essential, all can be made with ingredients seasonally available in Egypt and widely available in other parts of the world too. Most of the ingredients of the winter soups have been used in Egypt for thousands of years: lentils, cumin, leeks, garlic, and gargir (Egyptian rocket), with a special lettuce soup to celebrate the ancient pharaonic festival of Shamm al-Nisim and the coming of spring. It is worth putting up with the often stifling heat of July and August in Cairo to enjoy the most unusual iced summer soups. Using the melons of Sinai and the juices of pomegranates, guavas, and strawberries, these ravishing soups can also be enjoyed in more temperate lands. Each recipe is accompanied by the author's own photographs and by a wealth of little known facts about the spices, herbs, fruits, and vegetables used - the aphrodisiac power of 'dangerous' nutmeg and exotic ginger, the use of apricots - with a touch of arsenic, - and the tendency of lettuce 'to induce dreams.'

In his new book, Dr. Weil explains how the mechanisms and processes of the body's healing system work. He delineates the ways in which an individual can optimize the functioning of his or her own system, and he explains the effects of the eight-week program, conceived to harness and support the internal healing system of our bodies.

Incorporating alternative medicines and treatments, he gives specific and detailed information on diet, exercise, stress reduction, breathing techniques, vitamins, supplements, herbs, and all the other components in the eight-week program. He customizes programs for special groups of people: pregnant women, overweight people, recovering alcoholics and drug abusers, those dealing with or overcoming heart problems, former cancer sufferers, people over 65, and a dozen other categories.

Building on the breakthrough thinking of Spontaneous Healing and drawing on the experiences of patients who have adopted his program, Dr. Weil's Eight Weeks to Optimum Health provides an invaluable means to maintain health and lessen the need for medical intervention.

Steve Silverman was looking for a way to add some spice to his high school lectures when he realized that weird and bizarre true-life stories would capture his students' attention. In fact, they worked so well that the science teacher then began posting his discoveries to his own Web site, which he dubbed Useless Information. Well-researched and clearly sourced, Silverman's unusual tidbits have gained a wide following. In Einstein's Refridgerator, Silverman collects more than 30 of the most fascinating stories he has gathered - tales of forgotten genius, great blunders, and incredible feats of survival, as well as answers to puzzling questions. Einstein's Refridgerator is a remarkable book with spellbinding stories. Whatever happened to the refrigerator Einstein helped invent? While it never became a commercial success, its underlying concepts became the basis for cooling nuclear breeder reactors.

A comprehensive reference book for witches, historians and anyone fascinated by the occult.

Following on from the hugely successful Element Encyclopedia of 5000 Spells, comes the next bumper encyclopedia celebrating all facets of witchcraft. This definite book is the most comprehensive, authoritative and entertaining guide you'll ever find on the mythology, folklore and traditions of magic. In this mammoth magical treasure trove, Judika Illes explores the history, folklore, spirituality, and mythology of witchcraft. A feast of facts and curiosities, rooted in magical and spiritual traditions, from all over the world, there are recipes from the witch's cauldron, magical sacred dates, and methods of witches' flights. Discover how witchcraft has inspired popular culture from Shakespeare to Harry Potter, and how witches have suffered persecution and death in centuries past. Packed full of amazing facts, bizarre information and fascinating stories, you will also be introduced to mythic witches, modern witches, sacred goddess witches, even demon witches, male and female witches, and witches from all over the globe. Ideal for both the dedicated follower and casual reader, as a perfect gift for yourself or someone else to treasure, this definitive encyclopedia is essential reading for anyone interested in folklore, mythology and magic.