LONGLISTED FOR THE 2022 NATIONAL BOOK AWARD FOR FICTION Conjuring entrancing tales of Mexican American mystics and misfits, Marytza K. Rubio shatters the boundaries of reality with this fiercely imaginative debut.

Uber. Airbnb. Amazon.

Apple. PayPal. All of these companies disrupted their markets when they launched.

Today they are industry leaders. What's the secret to their success? These cutting-edge businesses are built on platforms: two-sided markets that are revolutionising the way we do business. Written by three of the most sought-after experts on platform businesses, Platform Revolution is the first authoritative, fact-based book on platform models.

Whether platforms are connecting sellers and ...

World-renowned folklorist Maria Tatar reveals an astonishing but long buried history of heroines, taking us from Cassandra and Scheherazade to Nancy Drew and Wonder Woman.

The Second Edition also benefits from new artwork that clearly illustrates complex concepts. New to the Second Edition: New Chapter: 15, "Geophysical Imaging," by Frederick Cook Within Chapters 21 and 22, four new essays on "Regional Perspectives" discuss the European Alps, the Altaids, the Appalachians, and the Cascadia Wedge. New and updated art for more informative illustration of concepts.

The Second Edition now has 570 black & white figures

"Ball's lucid and timely book offers a portal into a new realm."—The Economist

The spectacular culinary creations of modern cuisine are the stuff of countless articles and Instagram feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.

Science and Cooking answers questions such as why we knead bread, what determines the ...