Here are factual accounts of the sad, short lives of more than 365 Hollywood celebrities. Many, unable to accept the loss of fame and fortune killed themselves. Some were murdered because of their fame. Far too many died as a result of careless use of drugs and alcohol, and a few were killed in bizarre accidents. An addendum credits the movie stars that served in World War Two. A second relates several humorous examples of celebrities that have obviously allowed fame and fortune to warp their thinking and thus influence their actions in strange ways.

From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open—Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar’s national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia.

Before Larten Crepsley was a vampire general... Before he was Darren Shan's master... Before the War of Scars... Larten Crepsley was a teenager. And he was sick of the pomp and circumstance of fusty old vampires telling him what to do. Taking off on his own with his blood brother, Wester, Larten takes off into the world to see what his newly blooded vampire status can get him in the human world. Sucking all he can out of humanity, Larten stumbles into a violent, hedonistic lifestyle, where cheats beckon, power corrupts, and enemies are waiting. This is his story.

Whether he's beating Bobby Flay at chicken-fried steak on the Food Network, catering for a barbecue, bar mitzvah, or wedding, or cooking for cowboys in the middle of nowhere, Kent Rollins makes comfort food that satisfies. A cowboy's day starts early and ends late. Kent offers labor-saving breakfasts like Egg Bowls with Smoked Cream Sauce. For lunch or dinner, there's 20-minute Green Pepper Frito Pie, hands-off, four-ingredient Sweet Heat Chopped Barbecue Sandwiches, or mild and smoky Roasted Bean-Stuffed Poblano Peppers. He even parts with his recipe for Bread Pudding with Whisky Cream Sauce. (The secret to its lightness? Hamburger buns.) Kent gets creative with ingredients on everyone's shelves, using lime soda to caramelize Sparkling Taters and balsamic vinegar to coax the sweetness out of Strawberry Pie.

JAMES BEARD AWARD FINALIST • Welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite. Known for its herbal flavors, rustic dishes, fiery dips, and comforting noodles, the food of northern Thailand is both ancient and ever evolving. Travel province by province, village by village, and home by home to meet chefs, vendors, professors, and home cooks as they share their recipes for Muslim-style khao soi, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, or the intense, numbingly spiced meat "salads" called laap. Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food.

"For 1,300 years, Chinese calligraphy was based on the elegant art of Wang Xizhi (A.D. 303–361). But the seventeenth-century emergence of a style modeled on the rough, broken epigraphs of ancient bronzes and stone artifacts brought a revolution in calligraphic taste. By the eighteenth century, this led to the formation of the stele school of calligraphy, which continues to shape Chinese calligraphy today. A dominant force in this school was the eminent calligrapher and art theorist Fu Shan (1607–1685). Because his work spans the late Ming–early Qing divide, it is an ideal prism through which to view the transformation in calligraphy. Rather than seek a single explanation for the change in calligraphic taste, the author demonstrates and analyzes the heterogeneity of the cultural, social, and political processes behind it. Among other subjects, the book covers the late Ming interaction between high and low culture; the role of publishing; the Ming loyalist response to the Qing; and early Qing changes in intellectual discourse. In addition to the usual approach of art historians, it adopts the theoretical perspectives of such fields as material culture, print culture, and social and intellectual history."

A novel of suspense and mystical adventure in China from the New York Times–bestselling author of Jian and the Nicholas Linnear series. A martial arts expert and former agent of the top secret US government agency known as the Quarry, Jake Maroc has experienced great betrayal and tragedy. Caught up in a game of shifting loyalties, assassins, and power hungry nations, he knows there are few he can trust. Now part of Hong Kong’s yuhn-hyun, the inner circle that will someday control all of Asia, Jake is poised to lead China to fulfill its ancient destiny. On a plateau in the heart of the Burmese highlands lies Shan, the holy site where men are tested and the deepest secrets of Eastern mysticism are revealed. It is here that Jake will face his greatest challenge as the fate of the world hangs in the balance. From a master known for his continuation of Robert Ludlum’s legendary Jason Bourne thrillers, as well as numerous other bestsellers, Shan is “a Far East Arthurian epic, laden with . . . dragons, mountains, fire . . . and a story line mined with mystical aphorisms” (The Wall Street Journal).

Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!

B Smith and the other Angels are relieved to finally receive their first mission - to safely escort a group of human survivors from the zombie-infested streets of London to New Kirkham, a barricaded safe haven in the country. But after battling through crowds of undead monsters, B discovers that the survivors of the town don't necessarily represent the best of humanity. And when evil influences make their way to New Kirkham, unearthing demons from B's past, the humans will be forced to choose between being honorable and being safe. Darren Shan continues his adventures of a teenage zombie trying to right the wrongs of a flawed human life, exploring the morality and ills of society through the lens of an apocalypse gone wrong--and a terrifying hell on earth reigning.

2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.