'Astonishing . . . an amazing book . . . absolutely chocker full of things that we need to know' Chris Evans

'Matthew Walker is probably one of the most influential people on the planet' Evening Standard

THE #1 SUNDAY TIMES BESTSELLER
TLS, OBSERVER, SUNDAY TIMES, FT, GUARDIAN, DAILY MAIL AND EVENING STANDARD BOOKS OF THE YEAR 2017

Sleep is one of the most important aspects of our life, health and longevity and yet it is increasingly neglected in twenty-first-century society, with devastating consequences: every major disease in the developed world - Alzheimer's, cancer, obesity, diabetes - has very strong causal links to deficient sleep.

In this book, the first of its kind written by a scientific expert, Professor Matthew Walker explores twenty years of cutting-edge research to solve the mystery of why sleep matters. Looking at creatures from across the animal kingdom as well as major human studies, Why We Sleep delves into everything from what really happens during REM sleep to how caffeine and alcohol affect sleep and why our sleep patterns change across a lifetime, transforming our appreciation of the extraordinary phenomenon that safeguards our existence.

'Startling, vital ... a life-raft' Guardian

'A top sleep scientist argues that sleep is more important for our health than diet or exercise' The Times

'Passionate, urgent . . . it had a powerful effect on me' Observer

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:

• Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
• Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
• Updated concept changes to meet the Food Code revision (Chapter 20)
• Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school's four-year baccalaureate degree program in Culinary Arts. Prior to joining MUW's faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006. She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals.

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis' Who's Who in the World, Who's Who in America and Who's Who of American Women. Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville. In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree.

Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She's a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine. She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University. She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village

Allen ""Skip "" Hause "" Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York's renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company. As Fabulous Food's Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.

THE #1 SUNDAY TIMES BESTSELLER

One of TIME's Ten Best Nonfiction Books of the Decade

'Captivating, fascinating, profoundly beautiful. . . Rovelli is a wonderfully humane, gentle and witty guide for he is as much philosopher and poet as he is a scientist' John Banville

'We are time. We are this space, this clearing opened by the traces of memory inside the connections between our neurons. We are memory. We are nostalgia. We are longing for a future that will not come'

Time is a mystery that does not cease to puzzle us. Philosophers, artists and poets have long explored its meaning while scientists have found that its structure is different from the simple intuition we have of it. From Boltzmann to quantum theory, from Einstein to loop quantum gravity, our understanding of time has been undergoing radical transformations. Time flows at a different speed in different places, the past and the future differ far less than we might think, and the very notion of the present evaporates in the vast universe.

With his extraordinary charm and sense of wonder, bringing together science, philosophy and art, Carlo Rovelli unravels this mystery. Enlightening and consoling, The Order of Time shows that to understand ourselves we need to reflect on time -- and to understand time we need to reflect on ourselves.

Translated by Simon Carnell and Erica Segre

'Basic Income is an idea whose time has come, and Guy Standing has pioneered our understanding of it... Standing's analysis is vital' Paul Mason

'Guy Standing has been at the forefront of the movement for nearly 4 decades, and in this superb and thorough survey he explains how it works and why it has the potential to revitalise life and democracy in our societies. This is an essential book.' Brian Eno

Shouldn't everyone receive a stake in society's wealth?
Could we create a fairer world by granting a guaranteed income to all?
What would this mean for our health, wealth and happiness?

Basic Income is a regular cash transfer from the state, received by all individual citizens. It is an acknowledgement that everyone plays a part in generating the wealth currently enjoyed only by a few. Political parties across the world are now adopting it as official policy and the idea generates headlines every day. Guy Standing has been at the forefront of thought about Basic Income for the past thirty years, and in this book he covers in authoritative detail its effects on the economy, poverty, work and labour; dissects and disproves the standard arguments against Basic Income; explains what we can learn from pilots across the world and illustrates exactly why a Basic Income has now become such an urgent necessity.