迈可·麦斯特森（Michael Masterson）是一位成功的企业家，他经营过的企业涉及多个行业领域，零售、批发、广告等等，四十年的创业努力让他拥有过亿的资产。同时，他还是一位成功学家。多年来他一直在为别人讲课，传授创业、投资、理财等

A fun collection of Martin Parr's food pictures, which documents the simple notion that 'we are what we eat'. Real Food celebrates all things food through the eyes of the renowned British photographer Martin Parr - a kaleidoscope of foods the world over, from hot dogs to sticky buns and langoustine to lemon meringue pie. Featuring photographs taken throughout Martin Parr's prol...(展开全部)

Hailed as the “patron saint of farmers’ markets” by the Guardian and called one of the “great food activists” by Vanity Fair’s David Kamp, Nina Planck is single-handedly changing the way we view “real food.” A vital and original contribution to the hot debate about what to eat and why, Real Food is a thoroughly researched rebuttal to dietary fads and a clarion call for the retu...(展开全部)

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies...(展开全部)

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake ...(展开全部)

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies...(展开全部)

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake ...(展开全部)

作者简介： 彼得•雷德（Peter Rader），毕业于哈佛大学。作为一名电影制作人和编剧，他曾为所有主要的好莱坞电影制片厂开发电影项目。现与妻子和两个儿子居住在美国洛杉矶。 能够将所有这些研究结果整合成一位传奇人物的第一部完整传记，我深感荣幸。他不但帮助我们更加深入地理解我们身处其中的世界，也阐明了生而为人的真义所在。 ——彼得•雷德 译者简介： 潘源，博士，副研究员。曾在北京科技大学英语系任教近十年，现任职于中国艺术研究院文化发展战略研究中心。主要译著有《弗洛伊德式的身体——精神分析与艺术》《冷山》《梦锁危情》《天书》等。

作者简介： 彼得•雷德（Peter Rader），毕业于哈佛大学。作为一名电影制作人和编剧，他曾为所有主要的好莱坞电影制片厂开发电影项目。现与妻子和两个儿子居住在美国洛杉矶。 能够将所有这些研究结果整合成一位传奇人物的第一部完整传记，我深感荣幸。他不但帮助我们更加深入地理解我们身处其中的世界，也阐明了生而为人的真义所在。 ——彼得•雷德 译者简介： 潘源，博士，副研究员。曾在北京科技大学英语系任教近十年，现任职于中国艺术研究院文化发展战略研究中心。主要译著有《弗洛伊德式的身体——精神分析与艺术》《冷山》《梦锁危情》《天书》等。

Until recently, Chinese children ate what their parents fed them and were not permitted to influence, much less dictate, their own diet. The situation today is radically different, especially in cities and prosperous villages, as a result of a notable increase in people’s income and a fast-growing consumer culture. Chinese children, with spending money in their pockets, arguabl...(展开全部)