On a cold December morning in 1768, thirty-one-year-old Ruth Blay approached the gallows for her execution. Standing on the high ground in the northwest corner of what is now Portsmouth’s old South Cemetery, she would have had a clear view across the pasture to the harbor and open sea.   The eighteenth-century hanging of a schoolteacher for concealing the birth of a child out of wedlock has appeared in local legend over the last few centuries, but the full account of Ruth’s story has never been told. Drawing on over two years of investigative research, author Carolyn Marvin brings to light the dramatic details of Ruth’s life and the cruel injustice of colonial Portsmouth’s moral code. As Marvin uncovers the real flesh-and-blood woman who suffered the ultimate punishment, her readers come to understand Ruth as an individual and a woman of her time.

    She has had her whole life planned out. For now, she plans to go through her senior year with her two best friends. But all her plans seem to go down the drain when suddenly, one day Harper notices Zara. Zara is thrust into a world she never knew existed and now has to fight the battles that were never her's to begin with.

    You've been alive about thirty years, been all over the world, know your way around the toughest, biggest cities. You're no pushover. You've had lead dug out of your shoulders, fractured a leg here, and broken an arm there. You're tough, see? No lily-of-the-valley. A real hard guy. And yet with all that, you can be dumb. Real dumb. Like when you shoot off your mouth just because you have a gun in your pocket." --Ed Noon, Private EyeEnter Ed Noon on the world scene. The tallest burlesque queen in the universe hires Noon to find her even taller lover, who has vanished under strange circumstances. He turns up stabbed and dead on the steps of the Museum of Natural History, and sets Noon on a twisted murderous missing diamond-encrusted trail that ultimately leads to the Statue of Liberty. Noon meets Lt. Mike Monks of NY’s Homicide Dept who will become not only a Captain, but also Noon’s greatest ally and friend over the next four decades.

    Two exciting adventures from the internationally bestselling mouse who always gets the scoop--Geronimo Stilton!Format: 2 CDs, UnabridgedIn my next two adventures, I try to keep a legendary gem hidden in the heart of the Amazon jungle from falling into the wrong paws, and search the subway tunnels of New Mouse City for the latest ghost haunting, only to find the fright of my life--the ghost turned out to be a cat!

    With eight sections ranging from Food Fights to Fast Food, The World's Kitchen to Why I Cook, this stellar collection features both established food writers and rising stars who serve up their culinary forays, musings, and discoveries. By turns luminous, nostalgic, witty, sensual, and sometimes just plain funny, this delectable sampler will invoke your imagination and tantalize your taste buds-whether you're in the mood for tartare-or tacos.Food fights --Waiting for asparagus / by Barbara Kingsolver --Local heroes? / by Barry Estabrook --Rare tuna / by Todd Kliman --French revolution / by Violaine Charest-Sigouin --Do recipes make you a better cook? / by Daniel Patterson --You may kiss the chef's napkin ring / by Frank Bruni --Discovering new worlds / by Francis Lam --Feast of burden / by Sara Deseran --Organicize me / by Michael A. Stusser --Home cooking --Kitchen existential / by David Leite --Cast iron skillet / by Andrea King Collier --Death by lobster pad Thai / by Steve Almond --Alabama's best covered-dish dinner / by John T. Edge --The age of casseroles / by Irene Sax --Someone's in the kitchen --The great carrot caper / by Dan Barber --Spoon-fed / by John Grossmann --The Harveys circus / by Marco Pierre White and James Steen --The best chef in the world / by Alan Richman --Building the perfect pizza / by Laurie Winer --Sharing in the feast with Johnny Apple / by Adam Noagourney --Dining around --My Miami / by Anthony Bourdain --Then there were none / by Dara Moskowitz Grumdahl --Precision cuisine : the art of feeding 800 a night in style / by Melissa Clark --The greatest restaurant on earth / by Ivy Knight --Are you lonesome tonight? / by Gail Shepherd --Mood food / by Tim Gihring --Wedded bliss / by Jason Sheehan --Post-it love / by Brett Anderson --Fast food --Don't call it a hot dog / by Joe Yonan --In search of the transcendent taqueria / by Bill Addison --Porno burrito / by Jonathan Gold --Las fabulosas taco trucks / by Robb Walsh --The world's kitchen --The soulful crêpes of Brittany / by Nancy Coons --Shanghai high / by Adam Sachs --Old school Madrid / by Anya Von Bremzen --Visiting the old city / by Madhur Jaffrey --Waiting for a cappuccino / by Carolyn Thériault --The Japanese paradigm / by John Kessler --The insidious rise of cosmo-cuisine / by Salma Abdelnour --The meat of the matter --Meat / by James Sturz --What's a stake at the butcher shop / by Pete Wells --The best burger / by Raymond Sokolov --Steak, well done / by Colman Andrews --Personal tastes --A memorable fruit / by Shuna Fish Lydon --A sugar binge / by Charles Ferruzza --The centerpiece / by Rita Williams --A grandchild of Italy cracks the spaghetti code / by Kim Severson --Why I cook --The frying of latke 49 / by Steven Shaw --Around the world to our kitchen table / by Ame Gilbert --Give me credit / by Hugh Fearnley-Whittingstall --Cooking for a crowd / by Matthew Amster-Burton --Simple cooking, then and now / by John Thorne

                Gut Reactions by chemist Simon Quellen Field shows readers how their bodies react to food and the environment and how their brains affect what and how much they eat. It reveals why some diets work for some people but not for others, based on genetics, previous weight history, brain chemistry, environmental cues, and social pressures. It explores how dozens of hormones affect hunger and satiety and interact with the brain and the gut to regulate feeding behavior. And it explains the addictive nature of foods that interact with the same dopamine and opioid receptors in the brain as cocaine, heroin, amphetamines, and nicotine.             Whether you’re looking to lose weight, put on muscle mass, or simply understand how your metabolism or gut microbiome impact your food cravings, Simon Quellen Field has the scientific answers for you.

    But Stackhouse, thumb out and knapsack in hand, chooses Saint John, New Brunswick, as a launching point, where his ancestors arrived in the late 18th century as refugees of the Loyalist rebellion. From there he heads east to Newfoundland, north into Labrador and straight west to Vancouver Island, curious to discover how Canada has changed in his lifetime -- since the advent of the superhighway, a global culture and continental economy have taken hold. Is Canada capable of remaining a distinct nation?Following the route of the explorers, Stackhouse endures rain, bugs and gale-force winds, but also meets some incredible personalities, each with their own fascinating anecdotes and often surprising social and political commentary as well. Once and for all they dispel the myth that Canadians are a bland and complacent lot. Contemplating a Timbit in a Tim Hortons on the highway -- a truly Canadian experience -- leads Stackhouse to reflect on our remaining distinctions from our neighbour to the south. Americans may have perfected the doughnut as a fast-food staple, but it took Canadians to figure out how to truly exploit the hole.A wry and perceptive look at our country in the present, Timbit Nation has all the prerequisites of good travel literature: a cast of colourful characters, funny, informative writing, and a landscape of tremendous beauty.

    I met the love of my life, Damion "King" Carter, five years ago. Back then, you would not have been able to convince me of the way that he would change my life, in good ways and bad. I was a good girl; on my way to college with a high GPA and big dreams of becoming a Child Psychologist. Yet, as soon as I met King, I also dreamed of being the best rider that any street nigga had ever seen. I was a good girl with a bad boy fetish, and King was the ultimate bad boy that came to love me in ways that I had never felt before. They say ride or die is the highest level of loyalty that you will find in a person, and King had found that in me; even though it eventually meant my own suffering. Yet, the suffering never fazed me because I knew that we loved each other. Some would say too much, and I couldn't argue with that because loving him sent me to a place that I thought I would never be, all because he put his trust in the wrong people. Every dope boy needs to realize that sometimes the realest person on his team is his girl, and King found that out the hard way.

    You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

    . . It was only cheap glass, a fraud, a come-on for the suckers who paid Doc Magus to gaze into its depths and tell them tomorrow would be better. And Doc--a decent man, a smart man--pitied them. Yet tonight, even Doc had to believe the Madball. There was nothing left to lead him to the money--enough money to spring him free of the raucous, sordid world of the pitchmen and the pickled punks, the cotton candy and the kewpie dolls--and the belly dancers who needed him for all-night alibis.Doc was shrewd, but not quite shrewd enough. Someone else knew about the $42,000--a specialist in death, who was only yards away. . .MADBALL is a novel of one traveling show, and of the lives of its carneys, who live to close to the edge of frenzy.

    Barry Sears reveals how to combat silent inflammation in order to reduce your risk of each disease and condition -- and how to reverse it if you have it already. His amazing new research shows that following the Zone dietary plan, including supplements of ultra-refined fish oil concentrates, is the best way to achieve the hormonal control you need to stop silent inflammation and ensure the future of your health.Reverse silent inflammation in only 30 days -- and reap the following benefits:• Better health • Greater longevity • Improved physical performance• Reduction of the symptoms of chronic diseases • Improved emotional control • Greater mental acuityFighting silent inflammation is the number one most important thing you can do for your current health and your future wellness.

    As the face and CEO of Pasta Pronto, a Carbs for the Calorie-Conscious line of frozen food, Katie chooses to live life like one of her Slimline Spaghetti dinners no mess, no surprises, and everything tied up in a neat little package. But when Katie s fiance runs off with another woman and a quality control fiasco sends her customers running for the hills, it s time for Katie to make a change.Her company s salvation presents itself in the form of a partnership opportunity with the legendary Ristorante Caramelli of Rome, and Katie has no other choice but to jet off to Italy to convince gorgeous, hotheaded co-owner Luca Caramelli that she s a worthy partner. Gaining Luca s respect proves harder than Katie could have ever imagined, however, when he insists that she must learn how to cook and how to eat true Italian food before he will ever agree to their companies partnership.Katie and Luca's tension in Italy mounts into a fierce public rivalry that erupts back in the States with a nationally televised cooking competition. As Katie tries to channel her inner Mario Batali to win the competition, she must choose between the flavorless prepackaged life that she worked so hard to maintain and the mouth-watering uncertainty of a life chock full of carbohydrates and Caramellis."

    1 SOFTCOVER BOOK

    Fish-in-a-bag. Cajun spiced eggs. French apple tarts. If you think this doesn't sound like diet food, then think again. Featuring ALL the recipes from his BBC2 TV series, Tom Kerridge shows how you can enjoy all your FAVOURITE FOODS and still LOSE WEIGHT with his LOWER-CALORIE DIET WITH A DIFFERENCE.Michelin-starred chef Tom Kerridge has been developing top recipes for nearly three decades and knows how to make things taste good. He also understands how much willpower it takes to shift unhealthy excess weight, because he has lost over 11 stone in the last four years by following a low-carb diet. Now Tom is turning his attention to helping food-lovers who have chosen a lower-calorie diet as their own route to weight-loss.This is a lower-calorie diet with a difference – it's based on hunger-satisfying portions of delicious, lower-calorie dishes that taste amazing. The focus is on the food that we can and should be eating to lose weight, which is easy to make and won't make you feel as though you are missing out. Recipes include Southern-style chicken; One-layer lasagne; Chicken tikka masala; Lamb doner kebab; Beef stroganoff; Sweet potato and black bean burritos; Sticky pork chops; and Baked doughnuts with sweet five-spice dust.As Tom says: 'It's impossible to stick to a diet if the food you're expected to eat is boring and doesn't fill you up. So I've developed lots of tasty and satisfying recipes that people will love to cook and eat, but that will also help them lose weight. I truly believe that this attitude works. I've been there myself and now I want to help others get there too.' By adopting a new, healthy approach to eating you really CAN lose weight for good.

    Her experience may be extreme, yet it still offers hope............... especially to those who consider purity to be a lost ideal, or who believe they are too far gone to be forgiven.