Marking the first original publication by Todd Grimson in almost 20 years, the 13 stories compiled in this volume showcase the author’s fascinating fictional canvases, peopled by authentic and sympathetic characters with settings ranging from the Amazon to the Sahara and stops in between to 1970s East Village and pre-Castro Cuba. Whether it’s a Hollywood starlet who goes AWOL from her movie set in the wake of her husband's suicide and in disguise embarks anonymously on a hedonistic bender or an African American man seeking the answer behind the mysterious disappearance of his friend in the heart of Muslim North Africa, each individual within these stories is striving to break free, to make new meaning of their world, to find recognition or self-definition in an otherwise bleak and unsympathetic world. Fresh and bold and original in his voice and depiction of character, places, and events, Grimson’s range is extraordinary, his imagination is unsurpassable, and his empathy for his characters—whether killers, transvestites, prostitutes—are all deeply heartfelt.

Back in the 1920s the vampire Justine drank the blood of silent screen actor David Henry Reid, who was later chained up in a coffin for twenty years. Now he's free and he's looking for revenge.

NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.

NBC's Hannibal only lasted for three seasons but became a critical darling and quickly inspired a ravenous fanbase. Bryan Fuller's adaptation of Hannibal Lecter's adventures created a new set of fans and a cult audience through its stunning visuals, playful characters, and mythical tableaus of violence that doubled as works of art. The show became a nexus point for viewers that explored consumption, queerness, beauty, crime, and the meaning of love through a lens of blood and gore. Much like the show, this collection is a love letter to America's favorite cannibal, celebrating the multiple ways that Hannibal expanded the mythology, food culture, fandom, artistic achievements, and religious symbolism of the work of Thomas Harris. Primarily focusing on Hannibal, this book combines interviews and academic essays that examine the franchise, its evolution, creatively bold risks, and the art of creating a TV show that consumed the hearts and minds of its audience.

NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

He's got the might of the military behind him and a camp full of human-hybrid guinea pigs, so why is Dr. Singh most excited about getting his hands on Gus? What does he hope to discover? And why is Singh asking so many questions about Gus's father? 'In Captivity' part 3.

They were calling it the Twentieth Century -- "She is a little animal, surely" -- "He's my son, and I'll break his neck any way I want to" -- "The locomotive of juveniles" -- A little hell-raising Huck Finn -- The boy who couldn't be damaged -- "Make me laugh, Keaton" -- Speed mania in the kingdom of shadows -- Pancakes at Childs -- Comique -- Roscoe -- Brooms -- Mabel at the wheel -- Famous players in famous plays -- Home, made -- Rice, shoes, and real estate -- The shadow stage -- Battle-scarred risibilities -- One for you, one for me -- The "darkie shuffle" -- The collapsing façade -- Grief slipped in -- The road through the mountain -- Not a drinker, a drunk -- Old times -- The coming thing in entertainment -- Coda: Eleanor.

Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

“[Clive Barker] is a mapmaker of the mind, charting the farthest reaches of the imagination.” —Washington Post From The Books of Blood to Hellraiser to Imajica, Abarat, and Mister B. Gone, Clive Barker’s extraordinary vision knows no bounds. With Coldheart Canyon, the New York Times bestselling master of dark fantasy who has been called “a cross between Stephen King and Gabriel Garcia Marquez” (Boston Herald) thrills readers with a “Hollywood ghost story” as audacious and chilling as anything he (or anyone else) has ever written. Film's most popular action hero needs a place to heal after surgery that has gone terribly wrong. His fiercely loyal agent finds him just such a place in a luxurious, forgotten mansion high in the Hollywood Hills. But the original owner of the mansion was a beautiful woman devoted to pleasure at any cost, and the terrible legacy of her deed has not yet died. There are ghosts and monsters haunting Coldheart Canyon, where nothing is forbidden. USA Today calls Barker's novel, “Endlessly entertaining…wickedly enjoyable,” and fans everywhere will agree—a tense and winding trip down into the hellish depths of Coldheart Canyon is well worth making.