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Twitter is not just for talking about your breakfast anymore. It’s become an indispensable communications tool for businesses, non-profits, celebrities, and people around the globe. With the second edition of this friendly, full-color guide, you’ll quickly get up to speed not only on standard features, but also on new options and nuanced uses that will help you tweet with confidence.

Co-written by two widely recognized Twitter experts, The Twitter Book is packed with all-new real-world examples, solid advice, and clear explanations guaranteed to turn you into a power user.

• Use Twitter to connect with colleagues, customers, family, and friends
• Stand out on Twitter
• Avoid common gaffes and pitfalls
• Build a critical communications channel with Twitter—and use the best third-party tools to manage it.

Want to learn how to use Twitter like a pro? Get the book that readers and critics alike rave about.

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish?

More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo).

This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek.

• Initialize your kitchen and calibrate your tools
• Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook
• Play with your food using hydrocolloids and sous vide cooking
• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd

"My own session with the book made me feel a lot more confident in my cooking."

--Monica Racic,The New Yorker

"I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!"

--Adam Savage, co-host of Discovery Channel's MythBusters

"In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't."

-- Barbara Hanson, NewYork Daily News