These tales are richly populated by spirits and ghosts seeking revenge; by grief-stricken women and haunted men coming to terms with their destiny - all rooted deep in the elemental landscapes of Sussex, Brittany and the Languedoc.The collection will include The Mistletoe Bride, La Fille de Melisande, Red Letter Day, The Lending Library, The House on the Hill...

    these tales constitute a powerful work of the imagination, ranking with Tokien's Lord of the Rings novels and T.H. White's The Once and Future King. Evangeline Walton's compelling rendition of these classic, thrilling stories of magic, betrayal, lost love, and bitter retribution include the encounter between Prince Pwyll and Arawn, the God of Death, which Pwyll survives by agreeing to kill the one man that Death cannot fell, and the tale of bran the blessed and his family's epic struggle for the throne.The Mabinogion is internationally recognized as the world's finest arc of Celtic mythology; Walton's vivid retelling introduces an ancient world of gods and monsters, heroes, kings and quests, making accessible one of the greatest fantasy sagas of all time.

    By creating a single-volume sourcebook of core Christian stories, Jacobus de Voragine (c. 1229-98) attracted a huge audience across Europe. This selection of over seventy biographies ranges from the first Apostles and Roman martyrs to near-contemporaries such as St Dominic, St Francis of Assissi and St Elizabeth of Hungary. Here, witnesses to the true faith endure horrific tortures; reformed prostitutes win divine forgiveness; while other women live disguised as monks or nobly resist lustful tyrants. Lucid and compelling, The Golden Legend offers an enthralling insight into the medieval mind.

    Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News