Böcker utgivna av Potter/Ten Speed/Harmony/Rodale

Unlock the evolutionary mind and body benefits of engaging with nature, leaning into boredom, and taking on hard physical challenges.In this bold call to action that blends the latest in health science with adventure writing, health and outdoors journalist Michael Easter investigates how our soft, temperature-controlled, overfed, under-challenged lives are actually killing us, and argues that only by becoming comfortable with discomfort can we become mentally sharper, physically harder, and spiritually sounder.Easter's exploration takes him around the world to interview many of today's leading scientists and rewilding experts. He travels to an Icelandic genetic lab that has uncovered a gene that makes us harder to kill, the mystical country of Bhutan to study what death can teach us about happiness, a secret location where Special Forces soldiers are teaming up with Mayo Clinic researchers, and the remote Alaskan backcountry on a demanding thirty-three-day bowhunting expedition and nature cleanse in one of the last wild lands on Earth. Along the way he uncovers what he calls a rewilding prescription: a framework for embracing discomfort both in nature and within ourselves that will dramatically improve our health and happiness and help us rediscover what it means to be human. Following this plan will lead to better life satisfaction and increased creativity, and will lessen anxiety and burnout.Break out of your comfort zone and explore the wild within yourself.

JAMES BEARD AWARD NOMINEE • A stylish, transporting pasta master class from New York City’s premier pasta chef, with recipes for 40 handmade pasta shapes and 100 Italian American, regional Italian, and modern dishesIACP AWARD FINALIST • “Missy Robbins brings her extraordinary knowledge and generous heart to teach us to prepare the pastas that made her restaurants, Lilia and Misi, two of the best in the world.”—Ina Garten, Barefoot ContessaONE OF THE TEN BEST COOKBOOKS OF THE YEAR: San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: Minneapolis Star Tribune, Glamour, Food52, Epicurious Food trends come and go, but pasta holds strong year after year. Despite its humble ingredients—made of merely flour and water or flour and eggs—the magic, rituals, and art of pasta making span over five centuries. Two ingredients are turned into hundreds of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes, each with its own unique provenance and enrobed in a favored sauce. New York City chef Missy Robbins fell in love with Italian food and pasta twenty-five years ago. She has been cooking, researching, and studying her way across Italy ever since, which led her to open two of America’s most renowned pasta restaurants, Lilia and Misi. With illustrated step-by-step recipes for handmaking forty of the most versatile pasta shapes and one hundred recipes for Italian American, regional Italian, and Robbins’s own best pasta dishes, plus two dozen vegetable sides, this is the hard-working manual for home cooks who aspire to master the art of pasta cooking. Whether making pasta sheets for lasagna or stamping out pasta “coins” for Corzetti with Goat Cheese and Asparagus—or even buying handmade pasta to make Tagliatelle with Porcini, Rosemary, and Garlic—Robbins provides all the inspiration, instruction, and encouragement required to make pasta exceptionally well. Evocatively photographed with nearly 100 full-color mouthwatering photos of pasta dishes and twenty images from Italy, this is a richly illustrated ode to the ingredients, recipes, and craft that have made pasta the most popular fare of a beloved cuisine.

The Academy Award-winning director of Free Solo and National Geographic photographer presents the first collection of his iconic adventure photography, featuring some of the greatest moments of the most accomplished climbers and outdoor athletes in the world, and including more than 200 extraordinary photographs. "An extraordinary work of art."-Jon KrakauerFilmmaker, photographer, and world-class mountaineer Jimmy Chin goes where few can follow to capture stunning images in death-defying situations. There and Back draws from his breathtaking portfolio of photographs, captured over twenty years during cutting-edge expeditions on all seven continents-from skiing Mount Everest, to an unsupported traverse of Tibet's Chang Tang Plateau on foot, to first ascents in Chad's Ennedi Desert and Antarctica's Queen Maud Land.Along the way, Chin shares behind-the-scenes details about how he captured such astounding images in impossible conditions, and tells the stories of the legendary adventurers and remarkable athletes he has photographed, including Alex Honnold, the star of his Academy Award-winning documentary film Free Solo; ski mountaineer Kit DesLauriers; snowboarder Travis Rice; and mountaineers Conrad Anker and Yvon Chouinard. These larger-than-life images, coupled with stories of outsized drive and passion, of impossible goals with life or death stakes, of partnerships forged through incredible hardship, are sure to inspire wonder and awe.

A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible. Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes--including smart revisions to the originals--and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.

NEW YORK TIMES BESTSELLER • From one half of the cult comedy duo Tim & Eric comes the culinary bible for modern food freaks, showing you how to throw epic parties, suck the marrow out of life, and cook better than your grandmother.   ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post • “A book with all the recipes to Wareheim’s insanely delicious secret sauces? And a sneak peek at the man behind the curtain?? I’ll take two please . . . extra crispy!!!”—Jack BlackDirector and actor Eric Wareheim might be known for his comedy, but his passion for food and drink is no joke. For the last fifteen years he has been traveling the world in search of the best bites and sips, learning from top chefs and wine professionals along the way. His devotion to beautiful natural wine, the freshest seafood crudos, and perfectly cooked rib-eyes is legit. And now he wants to share with you everything he’s learned on this epic food journey.In Foodheim, Wareheim takes readers deep into his foodscape with chapters on topics like circle foods (burgers, tacos), grandma foods (pasta, meatballs), and juicy foods (steak, ribs). Alongside recipes for Chicken Parm with Nonna Sauce, Personal Pan Pep Pep, and Crudite Extreme with Dill Dippers, you will discover which eight cocktail recipes you should know by heart, how to saber a bottle of bubbly, and what you need to do to achieve handmade pasta perfection at home.Written with award-winning cookbook editor Emily Timberlake and featuring eye-popping photographs and art chronicling Wareheim's evolution as a drinker, how to baby your pizza dough into pie perfection, and more, Foodheim is the ultimate book for anyone who lives to eat.Praise for Foodheim“We are all searching for greatness, and Eric is what we are searching for in ourselves. Through his searching we don’t need to search: we have found. Eric is my Martha Stewart, my mother. He’s the maître d, the Emeril Lagasse, the Andre Agassi, the Dennis Rodman. He’s true love and commitment to the craft of the food. He is food.”—Matty Matheson “Eric has written an instant classic that will command prime real estate in every young culinary enthusiast’s kitchen. People will say about Foodheim what past generations have said about Joy of Cooking, ’This book taught me how to cook.’ If this book existed as a resource for me when I was making my bones, I would surely be more successful today. Hail, Foodheim!”—Kris Yenbamroong, chef and owner of NIGHT + MARKET

An interactive companion to the world’s most popular job-search book, updated for 2021, that helps you translate your personal interests into marketable job skills.This fill-in workbook for the career classic What Color Is Your Parachute? is a helpful tool for recent grads, workers laid off mid-career, and anyone searching for an inspiring work-life change. Featuring •  New information that addresses the job-market in the pandemic era•  The Flower Exercise that gets everything about your skills and preferences in one place•  The Party Exercise to help you discover who you work best with•  The Transferable Skills Grid that helps you discover your most valuable skillsand more of Richard N. Bolles''s helpful charts and activities, this workbook allows job-hunters to roll up their sleeves and discover how their unique interests, passions, and dreams will give them, once completed, a picture of their dream job.

With beguiling recipes and sumptuous photography, A Kitchen in France transports you to the French countryside and marks the debut of a captivating new voice in cooking."e;This is real food: delicious, honest recipes that celebrate the beauty of picking what is ripe and in season, and capture the essence of life in rural France."e;Alice WatersWhen Mimi Thorisson and her family moved from Paris to a small town in out-of-the-way Medoc, she did not quite know what was in store for them. She found wonderful ingredientsfrom local farmers and the neighboring woodsand, most important, time to cook. Her cookbook chronicles the family's seasonal meals and life in an old farmhouse, all photographed by her husband, Oddur. Mimi's convivial recipessuch as Roast Chicken with Herbs and Creme Frache, Cepe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Creme Caramelwill bring the warmth of rural France into your home.

A comprehensive, physiology-based guide to peak performance for active women approaching or experiencing menopause—from the author of Roar, renowned exercise and nutrition scientist Dr. Stacy SimsFor active women, menopause hits hard. Overnight, your body doesn’t feel like the one you know and love anymore—you’re battling new symptoms, might be gaining weight, losing endurance and strength, and taking longer to bounce back from workouts that used to be easy. The things that have always kept you fit and healthy just seem to stop working the way they used to. But menopause doesn’t have to be the end of you kicking ass at the gym, on the trail, in the saddle, or wherever you work out. Once you understand your physiology, you can work with it—not against it—to optimize your performance. That’s where Stacy Sims, PhD comes in. In Next Level, you’ll learn the underlying causes of menopause: the hormonal changes that are causing all the symptoms you’re feeling, and their impact on your wellness and performance. Then, what you really came for—what to do about it. Inside you’ll find science-backed advice about training, nutrition, sleep and recovery and supplements, as well as sample exercise routines, meal plans, macronutrient planning charts, and case studies from real women Stacy has coached through the transition. It’s the ultimate guide to navigating the Next Level.

JAMES BEARD AWARD NOMINEE • The ultimate guide to choosing ingredients, developing your palate, mixing drinks, and leveling up your home cocktail game—with more than 600 recipes—from the bestselling team behind Death & Co: Modern Classic Cocktails and James Beard Book of the Year Cocktail Codex: Fundamentals, Formulas, Evolutions“The mad geniuses behind Death & Co have elevated cocktail creation to punk-rock artistry. This dazzling book brings their brilliance home.”—Aisha TylerIACP AWARD FINALIST • ONE OF THE BEST COCKTAIL BOOKS OF THE YEAR: Minneapolist Star Tribune, Slate Imagine you’re a rookie bartender and this is your handbook. Your training begins with a boot camp of sorts, where you follow the same path a Death & Co bartender would to discover your own palate and preferences, learn how to select ingredients, understand what makes a great cocktail work, and mix drinks like an old pro. Then it’s time to invite your friends over to show off the batched and ready-to-pour mixtures you stored in the freezer so you could enjoy your guests instead of making drinks all night.More than 600 recipes anchor the book, including classics, low-ABV and nonalcoholic cocktails, and hundreds of signature creations developed by the Death & Co teams in New York, Los Angeles, and Denver. With hundreds of evocative photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world—and make your next get-together the invite of the year.

The definitive plant-based Mexican cookbook for a new generation, featuring 100 recipes transforming traditional dishes into vegan celebrations of family and home ONE OF THE BEST COOKBOOKS OF THE YEAR: Boston Globe and Glamour • “The stories will feed your soul and the recipes will channel your love for Mexican food in a wholesome plant-based way.”—Nisha Vora, creator of Rainbow Plant Life and author of The Vegan Instant Pot Cookbook Edgar Castrejón went vegan as a college student when he realized that following a plant-based diet made him feel better, but he worried he would no longer fit in back at the table with his family. As a proud first-generation Mexican American growing up in Oakland, Edgar had spent countless hours with his mom, aunts, and grandmother in the kitchen, where family recipes were passed down through “las manos mágicas.” So Edgar began creating healthier, meatless variations on the dishes he grew up cooking and eating.Provecho features one hundred of Edgar’s ingenious vegan recipes that honor the traditional, often meat-heavy classics of Mexican and Latin American culture while cooking with compassion. Many take thirty minutes or less, rely on readily accessible ingredients, and feature Salvadoran and Colombian influences. And they’re all organized by how meals are approached in Edgar’s family: • La Mesa Llena (“The Full Table”): Mushroom Sancocho; No-Bake Enchiladas Verde with Jackfruit; Lentil-Cauliflower Empanadas• La Mesita (“The Small Table”): Sweet Potato and Kale Tacos; Quesadillas de Brócoli y Tofu; Vegan Queso Fundido• La Mañana Después de la Cruda (“The Morning After”): Burritos de Desayuno; “Huevos” Rancheros; Papas con Chorizo Vegano• Antojitos (“Little Cravings”): Vegan Chipotle Crema; Mi Tia Evelia’s Ceviche de Coliflor; Ensalada de Nopales• Bebidas (“Drinks”): Oat Milk Horchata; Jugo de Espinaca y Piña; Margarita Fuerte• Postrecitos (“Little Desserts”): Almond Milk Rice Pudding with Cashew Cream; Gelatina de Mango Coco; Apple EmpanadasWith Provecho, Edgar invites you to discover a whole new way to enjoy the flavors he has loved his entire life—and still wakes up craving every day.

From private brain EEG facilities to remote monasteries in Tibet, through radioactive brain scans, blood chemistry work, nervous system testing and more, the author explored traditional and alternative technologies to reach his physical and mental prime. This book brings his best hacks to the masses.

A stylish and hardworking companion to The Curated Closet that guides you through discovering your personal style and building the perfect wardrobe to meet all your sartorial needs.Style guru and author of The Curated Closet Anuschka Rees has helped thousands of women identify their ideal personal style and create the perfect wardrobes to fit their lifestyles with her highly strategic--and totally effective--curated closet system. In The Curated Closet Workbook, she walks you through this system with a series of prompts and tips that make defining your style and curating your wardrobe easier than ever. This useful workbook will empower you to identify favored color palettes, silhouettes, key pieces, and outfit formulas that will make getting dressed a joy and a breeze. Never again will you have a closet full of clothes and nothing to wear!

NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of HomeDavid Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

Pop Manga Cute and Creepy Coloring Book gives readers a chance to collaborate with a notable artist and create unique collectible pieces they'll want to share with friends.

Do you fall in love hard, but fear intimacy? Are you sick of being told that you are too sensitive? Do you struggle to respect a less-sensitive partner? Or have you given up on love, afraid of being too sensitive or shy to endure its wounds?Statistics show that 50 percent of what determines divorce is genetic temperament. And, if you are one of the 20 percent of people who are born highly sensitive, the risk of an unhappy relationship is especially high. Your finely tuned nervous system, which picks up on subtleties and reflects deeply, would be a romantic asset if both you and your partner understood you better. But without that understanding, your sensitivity is likely to be making your close relationships painful and complicated.Based on Elaine N. Arons groundbreaking research on temperament and intimacy, The Highly Sensitive Person in Love offers practical help for highly sensitive people seeking happier, healthier romantic relationships. From low-stress fighting to sensitive sexuality, the book offers a wealth of practical advice on making the most of all personality combinations. Complete with illuminating self-tests and the results of the first survey ever done on sex and temperament, The Highly Sensitive Person in Love will help you discover a better way of living and loving.

Get more creative with your Cricut, Sizzix, or Silhouette die cutting machine! Here are 50 easy projects and 60 templates for making gorgeous home accessories, fun party decor, and memorable gifts.  This book includes beautiful items you can make using just about any electronic die cutting machine, by downloading the SVG templates, running your materials through your machine, and following the instructions to assemble your cut materials. Discover graphic Scandinavian patterns to decorate aprons and tea towels, paper succulent centerpieces, and dozens of blooms for bouquets, garlands, and crowns. Every project includes easy instructions and plenty of variations so you can get the most out of your machine.   With an introduction to electronic die cutting machines and options for cutting the templates out by hand, this book is full of inspiration and expert advice.Includes instructions for downloading 60 SVG cut files compatible with most electronic cutting machines.

A beautiful, rich, and groundbreaking book exploring Black foodways within America and around the world, curated by food activist and author of Vegetable Kingdom Bryant Terry.WINNER OF THE ART OF EATING PRIZE • JAMES BEARD AWARD NOMINEE • ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle, Boston Globe • ONE OF THE BEST COOKBOOKS OF THE YEAR: The Washington Post, Time Out, NPR, Los Angeles Times, Food52, Glamour, New York Post, Minneapolis Star Tribune, Vice, Epicurious, Shelf Awareness, Publishers Weekly, Library Journal “Mouthwatering, visually stunning, and intoxicating, Black Food tells a global story of creativity, endurance, and imagination that was sustained in the face of dispersal, displacement, and oppression.”—Imani Perry, Professor of African American Studies at Princeton University In this stunning and deeply heartfelt tribute to Black culinary ingenuity, Bryant Terry captures the broad and divergent voices of the African Diaspora through the prism of food. With contributions from more than 100 Black cultural luminaires from around the globe, the book moves through chapters exploring parts of the Black experience, from Homeland to Migration, Spirituality to Black Future, offering delicious recipes, moving essays, and arresting artwork. As much a joyful celebration of Black culture as a cookbook, Black Food explores the interweaving of food, experience, and community through original poetry and essays, including "Jollofing with Toni Morrison" by Sarah Ladipo Manyika, "Queer Intelligence" by Zoe Adjonyoh, "The Spiritual Ecology of Black Food" by Leah Penniman, and "Foodsteps in Motion" by Michael W. Twitty. The recipes are similarly expansive and generous, including sentimental favorites and fresh takes such as Crispy Cassava Skillet Cakes from Yewande Komolafe, Okra & Shrimp Purloo from BJ Dennis, Jerk Chicken Ramen from Suzanne Barr, Avocado and Mango Salad with Spicy Pickled Carrot and Rof Dressing from Pierre Thiam, and Sweet Potato Pie from Jenné Claiborne. Visually stunning artwork from such notables as Black Panther Party creative director Emory Douglas and artist Sarina Mantle are woven throughout, and the book includes a signature musical playlist curated by Bryant.With arresting artwork and innovative design, Black Food is a visual and spiritual feast that will satisfy any soul.