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View our offer Chemistry
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The Biggest Ideas in the Universe 2
'Luminous and straightforward.' Carlo Rovelli
€ 14,50 -
Elements Of Chemistry
Quarks, Atoms And MoleculesThe Essential Pocket Guide.
€ 9,50 -
A Short History Of Nearly Everything
The author describes himself as a reluctant traveller, but even when he stays safely at home he can't contain his curiosity about the world around him. This title is about his quest to understand everything that has happened from the Big Bang to the rise of civilization - how we got from there, being nothing at all, to here, being us.
€ 16,95 -
The Universal History of Us
Tim Coulson
€ 24,95 -
Ultra-Processed People
NOW WITH TWO BONUS CHAPTERS INCLUDING AN FAQTHE NUMBER ONE SUNDAY TIMES BESTSELLERFORTNUM & MASON'S DEBUT FOOD BOOK OF THE YEAR 2024A TIMES AND SUNDAY TIMES SCIENCE BOOK OF THE YEAR 2023AN ECONOMIST, DAILY MAIL, GOOD HOUSEKEEPING and AMAZON BEST BOOK OF THE YEAR 2023SHORTLISTED FOR WATERSTONE'S BOOK OF THE YEAR 2023Chosen by the SUNDAY TIMES, GUARDIAN, FT and DAILY MAIL as one of their BEST SUMMER BOOKS OF 2023As seen on Chris' BBC documentary about ultra-processed foods, Irresistible: Why We Can't Stop Eating''Clearly a brilliant book' James O'Brien'If you only read one diet or nutrition book in your life, make it this one' Bee Wilson'A devastating, witty and scholarly destruction of the shit food we eat and why' Adam Rutherford---An eye-opening investigation into the science, economics, history and production of ultra-processed food.It's not you, it's the food.We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies?Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good).For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.Number 1 Sunday Times bestseller, August 2023
€ 14,50 -
Life on the Edge
Professor Jim Al-Khalili, OBE is an academic, author and broadcaster. He is a leading theoretical physicist based at the University of Surrey, where he teaches and carries out research in quantum mechanics. Professor Johnjoe McFadden is Professor of Molecular Genetics at the University of Surrey and is the editor of leading text books on both molecular biology and systems biology of tuberculosis. For over a decade, he has specialised in examining tuberculosis and meningitis.
€ 14,50 -
Cork Dork
A Wine-Fuelled Journey into the Art of Sommeliers and the Science of TasteA Kitchen Confidential for the wine industry, this is a sharp and entertaining look inside the secret world of sommeliers.
€ 14,95 -
Oxygen
Oxygen is the engine of life and evolution. This book explores the impact that oxygen has had on Earth, and the history of life. Explaining the rise of animals and plants, the origin of two sexes, and the evolution of ageing and death, it offers fresh perspectives on our own lives, explaining why we age and what we can do about it.
€ 15,50 -
Nanotechnology
A Very Short IntroductionFrom nanobots to nanoswarms, the field of nanotechnology has been a staple of science fiction. As this Very Short Introduction shows, the science, from quantum confinement to self-assembly and molecular machines, is just as fascinating.
€ 13,95 -
Molecules
The Elements and the Architecture of EverythingThe beloved second book in The Elements trilogy is finally in paperback, where Theodore Gray demonstrates how the elements of the periodic table combine to form the molecules that make up our world.
€ 23,50 -
Plastics
"An overview of the science of plastics, what makes them a desired material choice, why they are harmful to humans, animals, and the environment, and how we can replace them"--
€ 17,50 -
Nose Dive
The ultimate guide to the smells of the universe - the ambrosial to the malodorous, and everything in between - from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good CookingFrom Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves.Through it all, McGee familiarizes us with the actual bits of matter that we breathe in-the molecules that trigger our perceptions. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells, and reveals how our sense of smell has the power to trigger in us feelings that are the very essence of being alive.
€ 22,50