5 books high performers should read this month
Conception science, the state of the food industry, and more
THE BOOK: CONCEIVABILITY BY: ELIZABETH KATKIN
The Gist: After being told by four doctors she should give up on trying to conceive, Katkin, a lawyer, pursued her own global investigation in an attempt to get pregnant and shed light on conception science. Seven miscarriages, eight IVF cycles, two potential surrogates, nine years, and roughly $200,000 later, Katkin is now a mother of two healthy children and shares the hard-won lessons she learned along the way.
THE BOOK: AROUSED BY: RANDI HUTTER EPSTEIN, M.D., M.P.H.
The Gist: Hutter Epstein, a medical journalist and adjunct professor at Columbia Journalism School, demystifies the science of endocrinology, showing how hormones affect not just puberty and sex, but everything from metabolism and sleep to the immune system. She also touches on what the newest studies have to say about the popular use of testosterone gels and hormone replacement therapy.
THE BOOK: THE CREATIVE CURVE BY: ALLEN GANNETT
The Gist: As founder and CEO of the marketing analytics firm TrackMaven, Gannett has worked with over 600 brands including Microsoft and GE to extract patterns from their marketing data. In his first book, he applies his pattern-detecting insights—plus two years’ worth of interviews with Michelin star chefs, Tony Award winners, bestselling novelists and more—to explore the science behind creative success.
THE BOOK: SHARP BY: JOSH DONALD
The Gist: Donald, owner of Bernal Cutlery in San Francisco, traces the origins of the knife all the way back to the Stone Age. But where this book excels is in its practical applications, with advice on the best grip for holding a knife to the stages of sharpening. Plus, celebrated chefs—and devotees of Donald’s shop—including Traci Des Jardins and Melissa Perello share favorite knife techniques and recipes that showcase them.
THE BOOK: FORMERLY KNOWN AS FOOD BY: KRISTIN LAWLESS
The Gist: Lawless, a nutrition educator and consultant, delves deep into the pernicious effects of the billion-dollar food industry. She explains how it has altered the composition of our microbiota to the expression of our genes, and expertly weaves in the related issues of class, race, and gender.