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The whole world is beginning to fall in love with Atlantica. With a thriving economy based on global waste disposal and an infrastructure run by advanced software, politician-free Atlantica is the envy of other nations and a consumer paradise. This title asks a question: is the system about to discover that it spat out its difficult customer soon?
"I devoured this."—V. E. Schwab, New York Times bestselling author of The Invisible Life of Addie La Rue An International Bestseller An NPR Best Sci Fi, Fantasy, & Speculative Fiction Book of 2022 A Book Riot Best Book of 2022 A Vulture Best Fantasy Novel of 2022 A Goodreads Best Fantasy Choice Award Nominee A Library Journal Best Book of 2022 Out on the Yorkshire Moors lives a secret line of people for whom books are food, and who retain all of a book's content after eating it. To them, spy novels are a peppery snack; romance novels are sweet and delicious. Eating a map can help them remember destinations, and children, when they misbehave, are forced to eat dry, musty pages from dictionaries. Devon is part of The Family, an old and reclusive clan of book eaters. Her brothers grow up feasting on stories of valor and adventure, and Devon—like all other book eater women—is raised on a carefully curated diet of fairy tales and cautionary stories. But real life doesn't always come with happy endings, as Devon learns when her son is born with a rare and darker kind of hunger—not for books, but for human minds. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.
Worried about their son's healthy eating habits, Gregory's parents take him to the doctor to teach him how to eat old shoes and boxes like the rest of the goats, but things don't go as planned and soon hungry Gregory is munching on more than anyone could have ever imagined, including violins and flat tires!
Set in an old New England mill town in 1979, "The Wasp Eater" is the story of a nine-year-old boy's dream of reuniting his estranged parents, and is a haunting tale of characters caught in the crossfire of their desires and fears.
From the bestselling author of Jurassic Park, Timeline, and Sphere comes an epic tale of unspeakable horror. It is 922 A.D. The refined Arab courtier Ibn Fadlan is accompanying a party of Viking warriors back to their home. He is appalled by their customs—the gratuitous sexuality of their women, their disregard for cleanliness, and their cold-blooded sacrifices. As they enter the frozen, forbidden landscape of the North—where the day’s length does not equal the night’s, where after sunset the sky burns in streaks of color—Fadlan soon discovers that he has been unwillingly enlisted to combat the terrors in the night that come to slaughter the Vikings, the monsters of the mist that devour human flesh. But just how he will do it, Fadlan has no idea.
"A hilarious and moving story of unconventional entrepreneurialism, passion, and guts." --Danny Meyer, CEO of Union Square Hospitality Group; Founder of Shake Shack; Author of Setting the Table Original recipes by J. Kenji López-Alt of The Food Lab and Stella Parks of BraveTart James Beard Award-winning founder of Serious Eats Ed Levine finally tells the mouthwatering and heartstopping story of building--and almost losing--one of the most acclaimed and beloved food sites in the world. In 2005, Ed Levine was a freelance food writer with an unlikely dream: to control his own fate and create a different kind of food publication. He wanted to unearth the world's best bagels, the best burgers, the best hot dogs--the best of everything edible. To build something for people like him who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Against all sane advice, he created a blog for $100 and called it...Serious Eats. The site quickly became a home for obsessives who didn't take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out's secret menu. Talented recipe developers like The Food Lab's J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult followings. Even as Serious Eats became better-known--even beloved and respected--every day felt like it could be its last. Ed secured handshake deals from investors and would-be acquirers over lunch only to have them renege after dessert. He put his marriage, career, and relationships with friends and family at risk through his stubborn refusal to let his dream die. He prayed that the ride would never end. But if it did, that he would make it out alive. This is the moving story of making a glorious, weird, and wonderful dream come true. It's the story of one food obsessive who followed a passion to terrifying, thrilling, and mouthwatering places--and all the serious eats along the way. Praise for Serious Eater "Read[s] more like a carefully crafted novel than a real person's life." --from the foreword by J. Kenji López-Alt "Wild, wacky, and entertaining...The book makes you hungry for Ed to succeed...and for lunch." --Christina Tosi, founder of Milk Bar "Serious Eater is seriously good!...you'll be so glad [Ed] invited you to a seat at his table." --Ree Drummond, author of The Pioneer Woman Cooks "After decades of spreading the good food gospel we get a glimpse of the missionary behind the mission." --Dan Barber, chef, Blue Hill and Blue Hill at Stone Barns
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
When a distinguished astrophysicist is presented with evidence of a new artefact approaching the solar system, his initial reaction is that the figures must be wrong. But they are not. The mysterious object is not only real, it is heading towards us at an incredible velocity. Then the data indicates that the visitor is a black hole. A black hole that can change direction. A black hole that is sending us a message... I DESIRE CONVERSE Eater is a fast-paced thriller from an author who is both a great storyteller and a highly respected scientist. It is a combination that makes for classic SF.
'I was born on a bloody road. The blood was my mother's. My sisters couldn't find a midwife in time. There was no way my mother could get relief from the upper-caste well, and so they tell me, that my sisters ran to some puddles to fill their little mouths up and then ran back to where my mother was almost dying of pain and then spat out some water on her face and the rest down below on mine. That is how I came into this world.' Someone is disposing of politicians one by one. And the murderer has borrowed from the genius of Agatha Christie. When a local Mumbai politician is found wrapped in a plastic bag behind a park bench, the dashing and capable DIG Ajay Biswas is told to take over the case. Ajay arrives in Mumbai along with his wife Aparajita and soon discovers he is being misled by his Mumbai compatriots who are determined to save their own skin. Someone is deliberately providing false leads; his presence is not wanted. While in Mumbai, Ajay and Aparajita meet up with their old college friend Akhil Sukumar. Akhil and Aparajita have had a tortuous history, and it appears that the one-time lovers now want nothing more than to let bygones be bygones. Easier said. From the barren lands of rural India to the immaculate lawns of Cambridge, The Rat Eater is a book whose uninhibitedness may offend purists as it lays bare a few uncomfortable truths about India-a country entangled in a web of caste, corruption and cover-ups. The privileged flourish at the cost of the oppressed. The price has to be paid, and someone has decided that it needs to be paid in blood.
The Night Eater, who brings each new day by gobbling up the darkness, decides he is too fat and stops eating, with dire consequences, in an enchanting tale of friendship, magic, and self-acceptance.