“Prediction: If you read chapter one, you’ll read chapter two. If you read chapter two, you’ll miss dinner, stay up far too late, and feel tired at work tomorrow. This is that kind of book. Superb.”—Lee Child In pursuit of a Russian sleeper cell on American soil, a CIA analyst uncovers a dangerous secret that will test her loyalty to the agency—and to her family. What do you do...(展开全部)

艾伦•沃泽尔(Alan Wurtzel)，毕业于欧柏林大学和耶鲁法学院。在加入沃兹公司（电器城的前身）之前，曾担任过联邦上诉法庭法官的文员，以及马里兰州参议员的法律助理。1972—1986年担任电器城CEO期间，带领公司迅速发展，跻身全球500强。

Katie Carr is a good person. She recycles. She's against racism. She's a good doctor, a good mom, a good wife....well, maybe not that last one, considering she's having an affair and has just requested a divorce via cell phone. But who could blame her? For years her husband's been selfish, sarcastic, and underemployed, writing the "Angriest Man in Holloway" column for their loc...(展开全部)

尼克·霍恩比

"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent ...(展开全部)

哈洛德．馬基　Harold McGee ★2005年美國美食雜誌Bon Appetit年度美食作家 ★《時代雜誌》2008年全球百大影響人物 ★ 代表作《食物與廚藝》獲得國際專業廚師學會（IACP）評選為經典烹飪用書、美國餐飲界最高榮譽詹姆士．畢爾德基金會評選為最佳食物類參考用書，以及英國《衛報》評選近十年最佳食物類用書。 哈洛德．馬基，世界知名的食物和烹飪科學作家，先後在加州理工學院和耶魯大學攻讀物理學和英國文學，因《食物與廚藝》一書奠定權威地位。他也為《科學》期刊、《世界百科全書》、《紐約時報》撰文，在美國餐飲學院、加拿大廚師聯合會等職業專業學校授課，也在美國科學促進會、丹佛自然史博物館、費米研究室等學術專業研討會演講，並常受邀至各大新聞媒體廣播節目。 新作《廚藝之鑰》可視為《食物與廚藝》之前篇，乃廚房實作及烹飪科學入門必讀之作。 譯者簡介 鄧子...(展开全部)

Katie Carr is a good person. She recycles. She's against racism. She's a good doctor, a good mom, a good wife....well, maybe not that last one, considering she's having an affair and has just requested a divorce via cell phone. But who could blame her? For years her husband's been selfish, sarcastic, and underemployed, writing the "Angriest Man in Holloway" column for their loc...(展开全部)

尼克·霍恩比

"A vital tool for anyone who loves food and cooking" Heston Blumenthal There's no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions - How do I prevent ...(展开全部)

哈洛德．馬基　Harold McGee ★2005年美國美食雜誌Bon Appetit年度美食作家 ★《時代雜誌》2008年全球百大影響人物 ★ 代表作《食物與廚藝》獲得國際專業廚師學會（IACP）評選為經典烹飪用書、美國餐飲界最高榮譽詹姆士．畢爾德基金會評選為最佳食物類參考用書，以及英國《衛報》評選近十年最佳食物類用書。 哈洛德．馬基，世界知名的食物和烹飪科學作家，先後在加州理工學院和耶魯大學攻讀物理學和英國文學，因《食物與廚藝》一書奠定權威地位。他也為《科學》期刊、《世界百科全書》、《紐約時報》撰文，在美國餐飲學院、加拿大廚師聯合會等職業專業學校授課，也在美國科學促進會、丹佛自然史博物館、費米研究室等學術專業研討會演講，並常受邀至各大新聞媒體廣播節目。 新作《廚藝之鑰》可視為《食物與廚藝》之前篇，乃廚房實作及烹飪科學入門必讀之作。 譯者簡介 鄧子...(展开全部)