Bøker utgitt av WW Norton & Co

A clear, illustrated guide to making sourdough and the Italian-inspired cafe dishes from one of Manhattan's best bakeries.

This first new translation of Kierkegaard's masterwork in a generation brings an essential work of modern philosophy to vivid life.

From across strange aeons comes the annotated edition of "the twentieth century's greatest practitioner of the classic horror tale" (Stephen King).

The best-selling author of Naked Economics defies the odds with a book about statistics that you'll welcome and enjoy.

"This fine version, with David Cronenberg's inspired introduction and the new translator's beguiling afterword, is, I suspect, the most disturbing though the most comforting of all so far; others will follow, but don't hesitate: this is the transforming text for you."-Richard Howard

An eye-opening look at the new computer revolution and the coming transformation of our economy, society, and culture.

Four extraordinary autobiographical stories from a legend in American comics.

This is the sourcebook for one of the most significant movements in twentieth-century psychology.

The High-Protein Vegetarian Cookbook, penned by the talented Katie Parker, is an essential addition to any food enthusiast's collection. Published in 2015 by WW Norton & Co, this cookbook is a treasure trove of rich, protein-packed vegetarian recipes that will satisfy even the most demanding taste buds. The book is a perfect blend of taste and health, offering an array of dishes that are as nutritious as they are delicious. Written in English, this book is a must-have for anyone looking to diversify their vegetarian diet without compromising on their protein intake. With Parker's expertise and WW Norton & Co's reputation for quality publications, The High-Protein Vegetarian Cookbook is a guaranteed culinary delight.

A book for clinicians and clients to use together that explains key concepts of body psychotherapy.

The 2013 James Beard Foundation Cookbook of the Year How to cook everything Latin American.

Updated for today's tastes-Tiki-a sweet, fruity blast from the past.

Finalist for the 2009 National Book Award and finalist for two 2010 Will Eisner Comic Industry Awards: the prize-winning children's author depicts a childhood from hell in this searing yet redemptive graphic memoir.

Recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native and "bountiful good cook" (The Atlantic).

"A fascinating and genuinely accessible guide....Educating, enjoyable, and delightfully unscary."-Classical Music

An extraordinary autobiography story from a legend in American comics.

"An extraordinary book on sex and civilization....An important contribution to contemporary morality."-Newsweek

An examination of childhood trauma and its surreptitious, debilitating effects by one of the world's leading psychoanalysts.

The definitive refutation to the argument of The Bell Curve.

For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed.

"No one else has ever made avant-garde, experimental poems so attractive to both the general and the special reader."-Randall Jarrell

A gently guided, profusely illustrated Grand Tour of the world of mathematics.

Jones's Macroeconomics helps students understand our interconnected world.The COVID-19 pandemic and the shocks of the 2007-2009 global financial crisis show how linked economies have become. While continuing to feature the strongest coverage of growth in the market, Jones now examines our global, interconnected economy with examples from the COVID-19 recession, the Great Recession, and other worldwide events. Students can reinforce their understanding of key concepts through Check Your Understanding questions with rich, answer-specific feedback, written by Chad Jones himself, in the Norton Illumine Ebook.

Foraged and Grown is a culinary journey through the seasons with recipes that highlight herbal ingredients and share their use in various historic folk traditions. From Nettle Gnocchi and Hollyhock Wraps to Rose Roll-Out Cookies and Dandelion Root Drinking Chocolate, readers are in the hands of an expert who alchemizes foraged and grown plants into magic. Including a detailed plant guide, seasonal organization, and key ingredient swaps to make all recipes accessible, this is the perfect cookbook for anyone curious about the natural world, cooking with more plants, or eating with the seasons.

Your quest is over-the holy grail of outdoor cooking is here. Unique, charismatic and a damn fine cook, Sam the Cooking Guy has made perfecting backyard barbecuing his worthy mission. From keeping a chicken breast tender to smoking a turkey, from "dino ribs" to artichokes, these recipes will take your grill game to the next level. Gas versus charcoal? Why is mayo magical? What if a vegetarian is coming for dinner? These questions and more are answered in this indispensable guide to cooking with fire and smoke. Perfect for beginners and seasoned grill aficionados alike, these 100+ recipes include appetisers, vegetables, chicken (and one duck!), seafood, kebabs, side dishes and desserts. Start with the Caveman Steak and work up to the Whole Grilled Fish with Cilantro, Chile and Lime. Make it a full-course meal with the Chopped Grilled Caesar and Angel Food Cake with Grandma Ruth's Chocolate Sauce and Grilled Pineapple.

At the foot of the French Alps, on the Mediterranean coastline, the city of Nice is sun-drenched, bursting with colour, and replete with vibrant, full-flavoured food. In Niçoise, Rosa Jackson, founder of the popular cooking school Les Petits Farcis and a resident of the city since 2004, invites home cooks to discover much more than salade Niçoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains and chickpeas, the Italian-influenced Niçoise cuisine includes panisses (chickpea fries), daube (orange-scented beef stew) and a sweet Swiss chard pie. Encouraging readers to follow the seasons, Jackson structures her delicious and easy-to-master dishes around the freshest ingredients and celebrates casual street food like the tuna, egg and vegetable sandwich known as pan bagnat. Beautiful photography, visits to local shops and restaurants, and conversations with the mamies who keep traditions alive further transport readers to the hidden corners of this tourist mecca.

Polyvagal Theory, developed by researcher and scientist Dr. Stephen Porges and popularised by therapist Deb Dana, has impacted countless lives. It has changed the way therapists work with their clients and provided a pathway towards healing for those who have experienced hardship or trauma. In Polyvagal Prompts, Deb Dana and Courtney Rolfe invite readers to explore their nervous systems through Polyvagal Theory with engaging questions and exercises which readers can respond to directly in the pages of the book. Readers are guided in noticing their systems, listening with curiosity and reflecting on what they learn. The prompts can be used as a daily practice or to explore specific topics at the reader's own pace, and are also ideal for helping clients track and reflect upon their polyvagal-informed therapies. No matter how readers decide to explore, Polyvagal Prompts offers an invaluable opportunity to begin the life-changing journey of befriending one's nervous system.

From respected philosopher and writer Jonathan Wolff, this brief introduction to ethics stimulates independent thought, emphasises real-world examples, and provides clear and engaging introductions to key moral theories and the thinkers behind them. The new Second Edition offers expanded coverage of moral reasoning, as well as two thoughtful and contemporary new chapters on applying moral philosophy and the ethics of race. A companion primary source collection, Readings in Moral Philosophy, amplifies issues discussed in the text, connecting them to problems in applied ethics.

For more than two decades, Austin Bush has travelled across Thailand, collecting recipes, observing cooking techniques, shooting photographs and recording stories as he documents the rich culinary traditions of this country. He follows his acclaimed debut cookbook, The Food of Northern Thailand, with a deep dive into the food of yet another region: the cities, towns and islands (including Phuket) of the country's south. The diversity of southern Thai food, with influences that stem from Chinese, Malay and Muslim cuisines, is apparent in dishes like Pork Braised with Soy Sauce, Pepper and Brown Sugar; a Rice Salad with Budu Dressing; a Spicy Dip of Smoked Shrimp; and Simmered Black Sticky Rice with Taro and Jackfruit. With gorgeous food and location photographs also by Bush, The Food of Southern Thailand offers a bold, beautiful portrait of one of the world's most vibrant, colourful and full-flavoured cuisines.