Artist Joe Roberts has spent more than a decade honing a deeply unique and unapologetically hallucinogenic style of art. Collecting over 100 new and recent paintings, drawings and mixed-media works along with an introduction by Hamilton Morris (Hamilton's Pharmacopeia), We Ate the Acid is the latest product of Roberts' visionary journeys and a testament to his expansive, singular imagination.

Originally published in the U.K. in 2013 by Corgi Books.

"In an effort to treat a debilitating mood disorder, Ayelet Waldman undertook a very private experiment, ingesting 10 micrograms of LSD every three days for a month. This is the story--by turns revealing, courageous, fascinating and funny--of her quietly psychedelic spring, her quest to understand one of our most feared drugs, and her search for a really good day"--

A reissue of Joe Robert's 2015 release 'LSD Worldpeace.'

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

More than 40 years before Gary Taubes published The Case Against Sugar, John Yudkin published his now-classic exposé on the dangers of sugar—reissued here with a new introduction by Robert H. Lustig, the bestselling author of Fat Chance. Scientist John Yudkin was the first to sound the alarm about the excess of sugar in the diet of modern Americans. His classic exposé, Pure, White, and Deadly, clearly and engagingly describes how sugar is damaging our bodies, why we eat so much of it, and what we can do to stop. He explores the ins and out of sugar, from the different types—is brown sugar really better than white?—to how it is hidden inside our everyday foods, and how it is harming our health. In 1972, Yudkin was mostly ignored by the health industry and media, but the events of the last forty years have proven him spectacularly right. Yudkin’s insights are even more important and relevant now, with today’s record levels of obesity, than when they were first published. Brought up-to-date by childhood obesity expert Dr. Robert H. Lustig, this emphatic treatise on the hidden dangers of sugar is essential reading for anyone concerned about their health, the health of their children, and the wellbeing of modern society.

Dropping Acid: The Reflux Diet Cookbook & Cure is the first book to explain how acid reflux, particularly silent reflux, is related to dietary and lifestyle factors. It also explains how and why the reflux epidemic is related to the use of acid as a food preservative. Dr. Koufman defines the symptoms this shockingly common disease and explains why a change in diet can alleviate some of the most common symptoms. Dropping Acid offers a dietary cure for acid reflux, as well as lists of the best and worst foods for a reflux sufferer. The book’s recipes use tasty fats as flavorings, not as main ingredients; included are the recipes for tasty dishes that prove living with reflux doesn't mean living without delicious food.

On 19 May 2014, as seventeen-year-old Reshma Qureshi left home for the examination centre, everything happened in a flash. The men rushed towards her. Grabbed her. Tugged at her hair. Poured acid on her face. Soon she started to burn like a living corpse. The acid ate through her skin and aimed for her bones, but it could not quell the fire in her heart. Rising from tragedy and suffering, Reshma soon made global headlines by becoming the first acid-attack survivor to walk the runway at the New York Fashion Week. Now an international anti-acid-sale activist, vlogger, model, and the face of Make Love Not Scars, Reshma works tirelessly towards empowering other acid-attack survivors like herself and has become a beacon of hope for millions. Inspiring and life-affirming, Being Reshma is the extraordinary story of this young girl from the slums of Mumbai, who overcame insurmountable odds in an unjust world and dared to change it.

The bestselling author of "The End of Oil" turns his attention to food and finds that the system entrusted with meeting one of the most basic needs is dramatically failing us. With his trademark comprehensive global approach, Roberts investigates the startling truth about the modern food system.

Owsley and Me is a love story set against the background of the Psychedelic Revolution of the '60s. Owsley "Bear" Stanley met her in Berkeley in 1965, when LSD was still legal and he was the world's largest producer and distributor of LSD. Rhoney found herself working in an LSD laboratory, and the third corner in a love triangle. We all know the stories from the '60s—but never from the point of view of a woman finding her way through twisted trails of love, jealousy, and paranoia, all the while personally connecting to the most iconic events and people of her time. Bear supported the Grateful Dead in their early years and gave away as much LSD as he sold—millions of hits. He designed and engineered the infamous Wall of Sound system of the early '70s, just before he began his two years in prison, with Rhoney raising their infant son. He died one year ago, but the era he helped create is now being rediscovered by a new generation interested in the meaning of it all. Today Rhoney Stanley is a practicing holistic orthodontist in Woodstock, New York. This is her first book. Tom Davis was an Emmy Award–winning American writer and comedian. He is best known for being one of the original writers for Saturday Night Live and for his former partnership with Al Franken, as half of the comedy duo "Franken & Davis." His memoir Thirty-Nine Years of Short-Term Memory Loss: The Early Days of SNL from Someone Who Was There was published in 2010 by Grove Press.