In 1963, ten years after Hank's death, Doc himself is wracked by addiction. Having lost his license to practice medicine, his morphine habit isn't as easy to support as it used to be. So he lives in a rented room in the red-light district on the south side of San Antonio, performing abortions and patching up the odd knife or gunshot wound. But when Graciela, a young Mexican immigrant, appears in the neighborhood in search of Doc's services, miraculous things begin to happen. Graciela sustains a wound on her wrist that never heals, yet she heals others with the touch of her hand. Everyone she meets is transformed for the better, except, maybe, for Hank's angry ghost—who isn't at all pleased to see Doc doing well.  A brilliant excavation of an obscure piece of music history, Steve Earle's I'll Never Get Out of This World Alive is also a marvelous novel in its own right, a ballad of regret and redemption, and of the ways in which we remake ourselves and our world through the smallest of miracles.

    He has learnt from the very best about how to stay healthy, fit and positive – and now he’s ready to share those secrets with you. Incredibly simple to follow, Tom’s Daily Plan includes delicious food, workouts anyone can do (and that’s a promise from Tom!) plus invaluable motivational and lifestyle tips.Ditch those fad diets and stop worrying about needing to put in hours in the gym. Tom’s healthy and nutritious recipes won’t ever leave you hungry – and even include pasta dishes, curries, cakes and chocolate, plus Tom’s Ultimate Bacon Butty! And with his weekly plan of 20 minute workouts you’ll be stronger, fitter and healthier in no time. All with rest days and tasty treats included!Tom’s Daily Plan includes:• Over 80 quick and easy recipes so you and your family can eat well from breakfast until bedtime, with feasts and treats for every taste• Super-effective Daily Workouts and brilliant ‘life-hacks’ for a healthy, balanced body and mind• Specifically designed to fit around you and your busy lifestyleGet a leaner, stronger, healthier you in no time!

    This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines culinary artists, how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

    Some of our most memorable historical figures were outspoken, dramatic, brave, feisty, rebellious and downright ornery.Cranky Ladies of History is a celebration of 22 women who challenged conventional wisdom about appropriate female behaviour, from the ancient world all the way through to the twentieth century. Some of our protagonists are infamous and iconic, while others have been all but forgotten under the heavy weight of history.Sometimes you have to break the rules before the rules break you.CONTENTS:Introduction by Tansy Rayner Roberts Queenside by Liz Barr The Company Of Women by Garth Nix Mary, Mary by Kirstyn McDermottA Song For Sacagawea by Jane Yolen Look How Cold My Hands Are by Deborah BiancottiBright Moon by Foz MeadowsCharmed Life by Joyce ChngA Beautiful Stream by Nisi Shawl Neter Nefer by Amanda Pillar The Dragon, The Terror, The Sea by Stephanie Lai Due Care And Attention by Sylvia Kelso Theodora by Barbara Robson For So Great A Misdeed by Lisa L. Hannett The Pasha, The Girl And The Dagger by Havva Murat Granuaile by Dirk Flinthart Little Battles by L.M. Myles Another Week In The Future, An Excerpt by Kaaron Warren The Lioness by Laura Lam Cora Crane And The Trouble With Me by Sandra McDonald Vintana by Thoraiya Dyer Hallowed Ground by Juliet MarillierGlorious by Faith Mudge

    To protect his professional credibility, he’s determined to remain anonymous. Soon his preoccupation with anonymity takes over their lives as he tries to limit the family’s contact with anyone who might have ties to the foodie world. Meanwhile, Lila craves adult conversation and some relief from the constraints of her homemaker role. With her patience wearing thin, she begins to question everything: her decision to get pregnant again, her break from her career, her marriage—even if leaving her ex-boyfriend was the right thing to do. As Sam becomes more and more fixated on keeping his identity secret, Lila begins to wonder if her own identity has completely disappeared—and what it will take to get it back.

    Novak's One More Thing: Stories and Other Stories is an endlessly entertaining, surprisingly sensitive, and startlingly original debut collection that signals the arrival of a welcome new voice in American fiction.Across a dazzling range of subjects, themes, tones, and narrative voices, Novak's assured prose and expansive imagination introduce readers to people, places, and premises that are hilarious, insightful, provocative, and moving-often at the same time.In One More Thing, a boy wins a $100,000 prize in a box of Frosted Flakes - only to discover that claiming the winnings may unravel his family. A woman sets out to seduce motivational speaker Tony Robbins - turning for help to the famed motivator himself. A school principal unveils a bold plan to permanently abolish arithmetic. An acclaimed ambulance driver seeks the courage to follow his heart and throw it all away to be a singer-songwriter. Author John Grisham contemplates a monumental typo. A new arrival in heaven, overwhelmed by infinite options, procrastinates over his long-ago promise to visit his grandmother. We meet a vengeance-minded hare, obsessed with scoring a rematch against the tortoise who ruined his life; and post-college friends who debate how to stage an intervention in the era of Facebook. We learn why wearing a red t-shirt every day is the key to finding love; how February got its name; and why the stock market is sometimes just... down.Finding inspiration in questions from the nature of perfection to the icing on carrot cake, from the deeply familiar to the intoxicatingly imaginative, One More Thing finds its heart in the most human of phenomena: love, fear, family, ambition, and the inner stirring for the one elusive element that might make a person complete. The stories in this collection are like nothing else, but they have one thing in common: they share the playful humor, deep heart, inquisitive mind, and altogether electrifying spirit of a writer with a fierce devotion to the entertainment of the reader.

    And, like most consumers, he often reads the ingredients label -- without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss -- and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients -- where they come from, how they are made, how they are used -- and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name -- all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.

    "Filled with warmth and humor, sadness and tenderness, songs and poems, Lake Wobegon Days is an unforgettable portrait of small-town American life, of why 'we are what we are' and why 'smart doesn't count for much."

    My older sister, Helen, came to my room, took me by the hand, and sat me down on the bed. She opened her mouth to say something, but then her face flushed, and she turned her head to look out the window. After a second, she squeezed my hand and looked back in my eyes. She said, “You’ve always been a good girl, Maude, and done what I told you. Now, you’re going to be a married woman, and he will be the head of the house. When you go home tonight after your party, no matter what he wants to do to you, you have to let him do it. Do you understand?"I didn’t understand, but I nodded my head anyway. It sounded strange to me, the way so many things did. I would do what she told me. I didn’t have a choice, any more than I had a choice in being born.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    Bender's prose is glorious, musical, and colloquial, an anthology of the bizarre. In 'The Rememberer', a man undergoes reverse evolution -- from man to ape to salamander -- at which point a friend releases him into the sea, while in another story a woman gives birth to her mother. A grief-stricken librarian decides to have sex with every man who enters her library. A half-mad, unbearably beautiful heiress follows a strange man home, seeking total sexual abandon: He only wants to watch game shows. A woman falls in love with a hunchback; when his deformity turns out to be a prosthesis, she leaves him. A wife whose husband has just returned from the war struggles with the heartrending question: Can she still love a man who has no lips?Contents:The rememberer --Call my name --What you left in the ditch --The bowl --Marzipan --Quiet please --Skinless --Fugue --Drunken Mimi --Fell this girl --The healer --Loser --Legacy --Dreaming in Polish --The ring --The girl in the flamable skirt.

    He also talked a fair amount about mayonnaise. The interview was conducted by Mara Altman, the author of four bestselling Kindle Singles including “Baby Steps” and “Bearded Lady.” Altman has worked as a staff writer for The Village Voice, and has also written for New York Magazine and The New York Times. In 2009, HarperCollins published Altman's first book, “Thanks For Coming: A Young Woman's Quest for an Orgasm,” which was optioned as a comedy series by HBO. Cover design by Adil Dara Kim.

    Anderson, Libba Bray, Cassandra Clare, John Green, Tracy Lynn, Cynthia and Greg Leitich Smith, David Levithan, Kelly Link, Barry Lyga, Wendy Mass, Garth Nix, Scott Westerfield, Lisa Yee, and Sara Zarr.With illustrated interstitials from comic book artists Hope Larson and Bryan Lee O'Malley, Geektastic covers all things geeky, from Klingons and Jedi Knights to fan fiction, theater geeks, and cosplayers. Whether you're a former, current, or future geek, or if you just want to get in touch with your inner geek, Geektastic will help you get your geek on!

    The ability to create dishes that are utterly sublime and turn them out at breakneck pace while simultaneously juggling kitchen crises, coddling demanding patrons, and managing overworked staff is what defines a four-star chef. In The Fourth Star, award-winning author Leslie Brenner goes inside those swinging doors to explore the realities behind Daniel, capturing the dramas that arise in the insular, high-pressure milieu of a world-class kitchen. New York’s food establishment had been stunned when Daniel Boulud’s newly opened flagship restaurant was awarded only three stars from the New York Times. From that moment on, it became Boulud’s unspoken mission to regain the four-star rating that he’d previously garnered during his tenure at Le Cirque and then at his own first restaurant. That he was striving to do all this on an unprecedented scale, turning out nearly four hundred meals in a few short hours of service—meals that had to be absolutely perfect every time—made this goal all the more ambitious.Brenner paints a portrait of a remarkable French chef at a pivotal moment of his career, as Boulud relentlessly drives his staff to the peak of excellence. The Fourth Star provides full access to every aspect of Daniel, investigating everything from the maître d’s table assignment policies to the internecine politics of advancing up the culinary ladder.Filled with delectable, undercover details and moving personal drama, Brenner’s chronicle is an addictive read about the inner workings of a super-lative restaurant. The Fourth Star is destined to satisfy restaurant lovers, professional cooks, and armchair chefs alike.

    Toronto-born before becoming a dedicated New Yorker. As a child, on family visits to South Africa she developed a great love of the food. She also spent time in Spain and on an Israeli kibbutz.. Returning to North America, Simmons enrolled in culinary school and became a chef. Her love for writing led to a career in food journalism, and she became an editor at a food magazine. The author also writes of the devastation wrought by her elder brother's mental illness.