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For Dr. Gwen Adshead, these are the most common questions she is asked about her work as a psychiatrist and psychotherapist in secure hospitals and prisons. Dr. Adshead pays attention to an aspect of humanity we often find hard to comprehend and invites us to do the same as she considers the motivations, the risk factors, the social roots of violence as well as the rehabilitation of offenders. Compassion is central to her approach as she delves into the development of the mind and deepens our understanding of the human capacity for cruelty but also for change.

In the quiet hum of an exam room, where stethoscopes listen to more than heartbeats, Dr. Aaron Feingold has spent four decades bearing witness to life’s most raw, absurd, and luminous moments. Beyond being a mere memoir of medicine Cardiology Tales is a symphony of humanity, played through the rhythm of 99 stories that pulse with humor, heartache, and the quiet heroism of ordinary lives.

Fay Stender was a giant among movement lawyers from the McCarthy Era to the 1970s intent on forcing society to change. Friends could easily picture her as the heroine of a grand opera. A child prodigy, she abandoned the concert piano to become a zealous advocate for society's most scorned and vilified criminal defendants: from the Rosenberg espionage case during the Cold War to militant black clients, Black Panther Party leader Huey Newton, and revolutionary prisoner George Jackson, to prisoners in maximum security.

Before COVID, both Qantas and its CEO Alan Joyce were flying high, the darlings of customers, staff and investors. After Covid hit, only money mattered—in particular, the company’s share price and extraordinary executive bonuses. Illegally redundant workers, unethical flight credits, abysmal customer service, antique aircraft: these became Qantas’ new brand. How did things go so badly wrong? For the first time, The Chairman’s Lounge tells the full story of how one company banked the nation’s loyalty and then cashed in on it.

On a family vacation in 2009, Dr. Renée Brown Harmon felt the first jolt of fear that something might be wrong. How could her husband, Harvey, a highly intelligent physician, marathon runner, and devoted father, be struggling to keep up with their guide’s simple instructions or unable to do simple math to calculate their daughter’s age? The heartbreaking truth was confirmed nine months later when he was diagnosed with younger-onset Alzheimer’s disease at age fifty.

Ten years of riding the startup waves forced Helaine Knapp to develop grit, determination, resilience, creative problem solving, deep interpersonal skills, and her own unique leadership style. Now, she's ready to show other women how they can do the same. With Making Waves, Helaine inspires and speaks to women who want to start something new and change their lives. If she can do it, so can they.

Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate In One Year Tucci records twelve months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

The struggle to perform well is universal: each one of us faces fatigue, limited resources, and imperfect abilities in whatever we do. But nowhere is this drive to do better more important than in medicine, where lives are on the line with every decision. In this book, Atul Gawande explores how doctors strive to close the gap between best intentions and best performance in the face of obstacles that sometimes seem insurmountable.

In 1983, Muhammad Yunus established Grameen, a bank devoted to providing the poorest of Bangladesh with minuscule loans. Twenty-three years later they won the Nobel Prize for Peace for their work in eradicating poverty. This is an inspiring story of one man’s realization that access to even a small amount of credit can transform the lives of the poorest citizens of the world.

In The Ocean’s Menagerie, world-renowned marine ecologist Dr. Drew Harvell takes us diving from Hawaii to the Salish Sea, from St. Croix to Indonesia, to uncover the incredible underwater “superpowers” of spineless creatures: we meet corals many times stronger than steel or concrete, sponges who create potent chemical compounds to fight off disease, and sea stars who garden the coastlines, keeping all the other nearby species in perfect balance.

Anthony Pompliano writes 65 letters to his children with inspiring lessons on how to succeed in business, have great relationships, do well with money, and live a healthier and happier life. What does it take to make the most of what really matters (and to know what that is before it passes you...

Ron Shaich is a business visionary who has been part of building three iconic restaurant brands: Au Bon Pain, Panera Bread, and now Cava. Along the way, he developed "fast casual," a $100 billion-plus segment of the industry. Now he reveals what he learned about entrepreneurship, running large enterprises, business transformation, and life itself. He illustrates these lessons with his experiences turning a small cookie store into 2,400 restaurants with $5 billion in revenue, delivering annual investor returns of 25% over two decades, and outperforming both Starbucks and Chipotle.

John Grisham’s first work of nonfiction, an exploration of small town justice gone terribly awry, is his most extraordinary legal thriller yet.In the major league draft of 1971, the first player chosen from the State of Oklahoma was Ron Williamson. When he signed with the Oakland A’s, he said goodbye to his hometown of Ada and left to pursue his dreams of big league glory. Six years later he was back, his dreams broken by a bad arm and bad habits—drinking, drugs, and women.

The co-founder and longtime president of Pixar updates and expands his 2014 New York Times bestseller on creative leadership, reflecting on the management principles that built Pixar’s singularly successful culture, and on all he learned during the past nine years that allowed Pixar to retain its creative culture while continuing to evolve.

Almost ten years ago, Bloomberg journalist Brad Stone captured the rise of Amazon in his bestseller The Everything Store. Since then, Amazon has expanded exponentially, disrupting countless industries while its valuation has soared to well over a trillion dollars. We now live in a world run, supplied and controlled by Amazon and its founder.

In the age of big data, no company embodies its promise and its perils more than Palantir. This software firm sells some of the most powerful and dangerous technology in the world, ingesting huge quantities of data and spotting patterns, trends, and connections that would likely elude most people. Apart from Facebook, you’d be hard-pressed to find another tech company that’s making as big of a splash – or fraught with more potential pitfalls.

Delicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them.

Sam Walton is best known for founding the retail chains of Walmart and Sam's Club. Founded in 1962, Walmart continued to expand internationally for the next 30 years and by the year 2010, it had become the largest company in the world.

'The most explosive, mind-blowing business book I've ever read' – Bradley Hope, New York Times bestselling author of Billion Dollar Whale 'Jaw-dropping . . . well-told, well-structured and exquisitely reported' – Financial Times Discover the unauthorized, unvarnished story of famed Wall...

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon his father was urging him to earn his own keep, and by 16 he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style and then struck out on his own.