Texas Hold ’em is not an easy game to play well. To become an expert you must balance many concepts, some of which occasionally contradict each other. In 1988, the first edition appeared. Many ideas, which were only known to a small, select group of players, were made available to anyone who was striving to become an expert, and the hold ’em explosion had begun. It is now a new century, and the authors have again moved the state of the art forward by adding over 100 pages of new material, including extensive sections on "loose games," and "short-handed games." Anyone who studies this text, is well disciplined, and gets the proper experience should become a significant winner. Some of the other ideas discussed include play on the first two cards, semi-bluffing, the free card, inducing bluffs, staying with a draw, playing when a pair flops, playing trash hands, desperation bets, playing in wild games, reading hands, and psychology.

Author of a dozen bestselling cookbooks and beloved columnist for The New York Times ("The Minimalist"), Chef Mark Bittman bookends his award-winning modern classic, How to Cook Everything, with How to Cook Everything: Vegetarian the ultimate one-stop resource for meatless meals. Refreshingly straightforward and filled with illustrated recipes, this is a book that puts vegetarian cuisine within the reach of every home cook. You'll want to spend countless days in the kitchen with Bittman's latest culinary treasure.

5 Questions for Mark Bittman

Q. What motivated you to write a comprehensive cookbook of vegetarian recipes right now?

A: What motivated me—several years ago—was seeing the handwriting on the wall: That although being a principled, all-or-nothing vegetarian was not a course of action that would ever likely inspire the majority of Americans, the days of all-meat-all-the-time (or, to be slightly less extreme, of a diet heavily dependent on meat) could not go on. Averaging a consumption of two pounds a week or more of meat (as Americans do) is not sustainable, either for the earth or our planet. And, as more and more of us realize this, I thought it was important to develop a cookbook along the lines of How to Cook Everything, but without meat, fish, or poultry. Needless to say, there’s plenty of material.

Q: In the course of writing How to Cook Everything Vegetarian did your approach to food shopping, cooking or dining change significantly?

A: Completely. The more I tried new ways of cooking with vegetables, whole grains, and legumes, the more I enjoyed them. I probably eat sixty or seventy percent fewer animal products than I did three years ago.

Q: Because meatless cooking isn't limited to a single cuisine, your recipes introduce the flavors and techniques of many different cultures and cuisines. How did you manage to cover so much ground? Seems like a daunting task.

A: It’s what I do.

Q: Out of the more than 2,000 recipes in the cookbook do you have a favorite dish or dessert that you turn to again and again?

A: No. There are hundreds I wish I could cook all the time, but one can only cook and eat so much. But in the last week, for example, I’ve made Fava Bean and Mint Salad with Asparagus; Lemon-Ricotta Pancakes; Cornbread Salad; and Red Lentils with Chaat Masala.

Q: Why is simplicity so important in cooking? What does the novice home cook need to know to cook and eat well?

A: Simplicity is only important because it’s the way to learn to cook; it’s very difficult to start cooking with complex dishes. For people to learn to cook, they must start simply—the way everyone used to cook. And, for most of us—including me—there’s no reason to carry things much further. Even the simplest cooking is rewarding, enjoyable, and—obviously—the healthiest and best way to eat.

An Exclusive Recipe from Mark Bittman

Crunchy Corn Guacamole
Here's a new twist on the traditional guacamole (which you can find in the form of the first variation). The fresh corn kernels add texture and flavor without taking away from that of the avocado.

Serves 4
Time: 15 minutes
Ingredients
—1 lime
—1 cup corn kernels, preferably just stripped from the cobs, but thawed frozen is acceptable
—1/2 teaspoon minced garlic
—1/2 cup chopped scallion
—1 serrano or jalapeño chile, stemmed, seeded, and minced (optional)
—2 tablespoons chopped fresh cilantro leaves
—1/4 cup roughly chopped toasted pumpkin seeds
—3 medium ripe avocados, preferably Hass —salt

1. Grate the lime zest (or use a zester to make long strands) and reserve; cut the lime into wedges. Put the lime zest, corn, and garlic in a food processor; squeeze in half of the lime wedges and pulse to make a chunky purée.
2. Put the corn mixture along with the scallion, chile, and a large pinch of salt into a medium bowl and mash until the mixture is well combined. Add the cilantro and pumpkin seeds and mash a few more times.
3. Cut the avocados in half and reserve the pits if you will not be serving the guacamole right away. Scoop the flesh into the bowl and mash, leaving a few chunks of avocado. Squeeze in lime juice from the reserved lime wedges to taste.
4. Season with salt to taste and serve or tuck the pits back into the mixture and cover the surface with plastic wrap (this will help keep the guacamole from turning brown), then refrigerate for up to 4 hours. Remove the pits before serving.

Minimalist Guacamole More traditional: Omit the corn kernels and pumpkin seeds. Add the zest and garlic to the scallion in Step 2 and proceed with the recipe.

Guacamole with Tomatillos. The tomatillos add a nice hit of acidity: Substitute 1/2 cup chopped tomatillo for the corn and pumpkins seeds if you like. Skip Step 1 and add the tomatillos to Step 2.

Avocado and Goat Cheese Spread or Dip. Spread this on bread and layer with grilled vegetables for a fantastic sandwich: Omit the garlic, chile, cilantro, and pumpkin seeds. Substitute lemon for the lime and 3/4 cup goat cheese for the corn. Put everything in a food processor if you want a smooth spread; for a chunkier spread, just use a potato masher or fork.

Pea Spread or Dip. Great on Crostini: Instead of the corn and the avocados, use 1 pound lightly steamed fresh or frozen peas. Omit the chile and pumpkin seeds. Use lemon instead of lime and process all the peas as you would the corn in Step 1. Substitute fresh mint leaves for the cilantro. If you like, thin the consistency a bit by adding a little cream, yogurt, or silken tofu.

Asparagus Spread or Dip. A great low-calorie alternative to traditional guacamole: Follow the variation for Pea Spread or Dip, but use 1 pound lightly steamed asparagus instead of the peas. Pat it dry, slice it into manageable pieces, and proceed with the recipe.

Alton Brown's I'm Just Here for More Food: Food x Mixing + Heat = Baking should be required reading for those who truly want to learn how to become great bakers. In his own off-beat style Alton explains the science behind the process simply and in a manner you will not only remember, but subconsciously apply to all your baking endeavors. What is salt's role in the baking process? Why use eggs? Why is the way you mix important to overall success? Stylized and presented like his first book and popular Food Network show Good Eats, Baking is more like a goofy textbook rather then a pretty, photographed book with a bunch of recipes. If you are looking for a couple of quick, simple recipes to make cookies or bread, keep looking. If it's an education about the "Whats," "Whys," and "Hows" of baking with the intent to lift your skills to a new level: welcome!

Baking is a precise science that needs to be followed to the letter if you want success. It is highly recommended to read the introduction and "The Parts Department" section before attempting any of the recipes in this book. The essence of Alton Brown's book is not to simply follow recipes, but to get a deep understanding of what is going on during the baking process. The introduction goes over the layout of the book and how it should be used (the ingenious "method flaps" for instance), the low down on how to read recipes, the importance of measuring by weight vs. volume, and baking's five core steps. The "Parts" section explains just that: ingredients. What is the chemical make up of proteins, carbs, and fats? Why is their interrelationship so important to success? How well do you know flour, eggs, sugar, and baking soda? Once you have the basics down and your parts measured it's time to get mixing. The rest of the book is smartly broken up by the six major mixing methods (Muffin, Biscuit, Creaming, Straight Dough, Egg Foam, and Custards). Each technique is explored in detail with recipes to follow. You won't find any ultra fancy recipes in Baking. The focus here is on the basics and getting the basics down right. Rediscover some old favorites like chocolate cookies and muffins, buttermilk pancakes, biscuits, shortcake, multigrain loaf bread, and good old fashioned cheesecake. There is no denying it, follow Alton's advice and you will be a better baker. Guaranteed. —Rob Bracco

Alton Brown, host of Food Network's Good Eats, is not your typical TV cook. Equal parts Jacques Pépin and Mr. Science, with a dash of MacGyver, Brown goes to great lengths to get the most out of his ingredients and tools to discover the right cooking method for the dish at hand. With his debut cookbook, I'm Just Here for the Food, Brown explores the foundation of cooking: heat. From searing and roasting to braising, frying, and boiling, he covers the spectrum of cooking techniques, stopping along the way to explain the science behind it all, often adding a pun and recipe or two (usually combined, as with Miller Thyme Trout).

I'm Just Here for the Food is chock-full of information, but Brown teaches the science of cooking with a soft touch, adding humor even to the book's illustrations—his channeling of the conveyer belt episode of I Love Lucy to explain heat convection is a hoot. The techniques are thoroughly explained, and Brown also frequently adds how to augment the cooking to get optimal results, including a tip on modifying a grill with a hair dryer for more heat combustion. But what about the food? Brown sticks largely to the traditional, from roast turkey to braised chicken piccata, though he does throw a curveball or two, such as Bar-B-Fu (marinated, barbecued tofu). And you'll quickly be a convert of his French method of scrambling eggs via a specially rigged double boiler—the resulting dish is soft, succulent, and lovely. But more than just a recipe book, I'm Just Here for the Food is a fascinating, delightful tour de force about the love of food and the joy of discovery. —Agen Schmitz

The author of the ground-breaking science-fiction novels Neuromancer and Virtual Light returns with a fast-paced, high-density, cyber-punk thriller. As prophetic as it is exciting, Idoru takes us to 21st century Tokyo where both the promises of technology and the disasters of cyber-industrialism stand in stark contrast, where the haves and the have-nots find themselves walled apart, and where information and fame are the most valuable and dangerous currencies.

When Rez, the lead singer for the rock band Lo/Rez is rumored to be engaged to an "idoru" or "idol singer"—an artificial celebrity creation of information software agents—14-year-old Chia Pet McKenzie is sent by the band's fan club to Tokyo to uncover the facts. At the same time, Colin Laney, a data specialist for Slitscan television, uncovers and publicizes a network scandal. He flees to Tokyo to escape the network's wrath. As Chia struggles to find the truth, Colin struggles to preserve it, in a futuristic society so media-saturated that only computers hold the hope for imagination, hope and spirituality.

"The biggest sci-fi cult novel to come along since Dune."—The Village Voice.

A cookbook filled with the best of traditional and contemporary home cooking from more than 50 United Nations member countries.

“This book would be a bargain at ten times its price! If you are writing iPhone software, it will save you weeks of development time. Erica has included dozens of crisp and clear examples illustrating essential iPhone development techniques and many others that show special effects going way beyond Apple’s official documentation.”

—Tim Burks, iPhone Software Developer, TootSweet Software

“Erica Sadun’s technical expertise lives up to the Addison-Wesley name. The iPhone Developer’s Cookbook is a comprehensive walkthrough of iPhone development that will help anyone out, from beginners to more experienced developers. Code samples and screenshots help punctuate the numerous tips and tricks in this book.”

—Jacqui Cheng, Associate Editor, Ars Technica

“We make our living writing this stuff and yet I am humbled by Erica’s command of her subject matter and the way she presents the material: pleasantly informal, then very appropriately detailed technically. This is a going to be the Petzold book for iPhone developers.”

—Daniel Pasco, Lead Developer and CEO, Black Pixel Luminance

“The iPhone Developer’s Cookbook: Building Applications with the iPhone SDK should be the first resource for the beginning iPhone programmer, and is the best supplemental material to Apple’s own documentation.”

—Alex C. Schaefer, Lead Programmer, ApolloIM, iPhone Application Development Specialist, MeLLmo, Inc

“Erica’s book is a truly great resource for Cocoa Touch developers. This book goes far beyond the documentation on Apple’s Web site, and she includes methods that give the developer a deeper understanding of the iPhone OS, by letting them glimpse at what’s going on behind the scenes on this incredible mobile platform.”

—John Zorko, Sr. Software Engineer, Mobile Devices

The iPhone and iPod touch aren’t just attracting millions of new users; their breakthrough development platform enables programmers to build tomorrow’s killer applications. If you’re getting started with iPhone programming, this book brings together tested, ready-to-use code for hundreds of the challenges you’re most likely to encounter. Use this fully documented, easy-to-customize code to get productive fast—and focus your time on the specifics of your application, not boilerplate tasks.

Leading iPhone developer Erica Sadun begins by exploring the iPhone delivery platform and SDK, helping you set up your development environment, and showing how iPhone applications are constructed. Next, she offers single-task recipes for the full spectrum of iPhone/iPod touch programming jobs: Utilize views and tablesOrganize interface elementsAlert and respond to usersAccess the Address Book (people), Core Location (places), and Sensors (things)Connect to the Internet and Web servicesDisplay media contentCreate secure Keychain entriesAnd much more

You’ll even discover how to use Cover Flow to create gorgeous visual selection experiences that put scrolling lists to shame!

This book is organized for fast access: related tasks are grouped together, and you can jump directly to the right solution, even if you don’t know which class or framework to use. All code is based on Apple’s publicly released iPhone SDK, not a beta. No matter what iPhone projects come your way, The iPhone Developer’s Cookbook will be your indispensable companion.

From “a great teacher and truly a master technician” (Julia Child), a new cookbook full of faster-than-ever food, including dozens of elegant “minute” recipes

Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated.

“Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits

Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes)

Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes)

Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes)

Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)

Mayhem and violence rule in this collection of issues one through seven of Jhonen Vasquez's Johnny the Homicidal Maniac, as well as material seen before only in Carpe Noctem magazine. Dark and disturbingly funny, JTHM follows the adventures of Johnny (you can call him Nny), who lives with a pair of styrofoam doughboys that encourage his madness, a wall that constantly needs a fresh coat of blood, and—oh, yeah—his victims in various states of torture. Join Nny as he frightens the little boy next door (Todd, known to fans of Vasquez's work as Squee), thirsts for Cherry Brain Freezies, attempts suicide, draws Happy Noodle Boy, and tries to uncover the meaning of his homicidal existence.

Wil Wheaton has never been one to take the conventional path to success. Despite early stardom through his childhood role in the motion picture "Stand By Me", and growing up on television as Wesley Crusher on "Star Trek: The Next Generation", Wil left Hollywood in pursuit of happiness, purpose, and a viable means of paying the bills. In the oddest of places, Topeka, Kansas, Wil discovered that despite his claims to fame, he was at heart Just a Geek.

In this, his newest book, Wil shares his deeply personal and difficult journey to find himself. You'll understand the rigors, and joys, of Wil's rediscovering of himself, as he comes to terms with what it means to be famous, or, ironically, famous for once having been famous. Writing with honesty and disarming humanity, Wil touches on the frustrations associated with his acting career, his inability to distance himself from Ensign Crusher in the public's eyes, the launch of his incredibly successful web site, wilwheaton.net, and the joy he's found in writing. Through all of this, Wil shares the ups and downs he encountered along the journey, along with the support and love he discovered from his friends and family.

The stories in Just a Geek include:

- Wil's plunge from teen star to struggling actor
- Discovering the joys of HTML, blogging, Linux, and web design
- The struggle between Wesley Crusher, Starfleet ensign, and Wil Wheaton, author and blogger
- Gut-wrenching reactions to the 9-11 disaster
- Moving tales of Wil's relationships with his wife, step-children, and extended family
- The transition from a B-list actor to an A-list author

Wil Wheaton—celebrity, blogger, and geek—writes for the geek in all of us. Engaging, witty, and pleasantly self-deprecating, Just a Geek will surprise you and make you laugh.