Can a fantasy about being shared turn into something more? Bowen's about to find out when he gets Mountain topped. Is there a bigger gay cliché than falling in love with your straight best friend? Oh, I know; a random hookup with a dude from the gym. I didn't think I'd ever manage to fall for anyone other than the unattainable Hawthorne, but the more time I spend with Aldis the more I... like him. As for my straight best friend... do straight guys usually stare so much when you're wearing gray sweatpants? I never thought the drunken admission of my deepest fantasy would lead to the three of us hooking up and Hawthorne looking at me like that. Now my best friend and my hookup-turned-more are bonding over their shared love of mountain climbing, the three of us are, ahem, exploring, and I'm hoping this is more than just a messy fling.

NATIONAL BESTSELLER • This gripping and triumphant memoir from the author of The Mountain follows a living legend of extreme mountaineering as he makes his assault on history, one 8,000-meter summit at a time. “From the drama of the peaks, to the struggle of making a living as a professional climber, to the basic how-tos of life at 26,000 feet, No Shortcuts to the Top is fascinating reading.”—Aron Ralston, author of Between a Rock and a Hard Place and subject of the film 127 Hours For eighteen years Ed Viesturs pursued climbing’s holy grail: to stand atop the world’s fourteen 8,000-meter peaks, without the aid of bottled oxygen. But No Shortcuts to the Top is as much about the man who would become the first American to achieve that goal as it is about his stunning quest. As Viesturs recounts the stories of his most harrowing climbs, he reveals a man torn between the flat, safe world he and his loved ones share and the majestic and deadly places where only he can go. A preternaturally cautious climber who once turned back 300 feet from the top of Everest but who would not shrink from a peak (Annapurna) known to claim the life of one climber for every two who reached its summit, Viesturs lives by an unyielding motto, “Reaching the summit is optional. Getting down is mandatory.” It is with this philosophy that he vividly describes fatal errors in judgment made by his fellow climbers as well as a few of his own close calls and gallant rescues. And, for the first time, he details his own pivotal and heroic role in the 1996 Everest disaster made famous in Jon Krakauer’s Into Thin Air. In addition to the raw excitement of Viesturs’s odyssey, No Shortcuts to the Top is leavened with many funny moments revealing the camaraderie between climbers. It is more than the first full account of one of the staggering accomplishments of our time; it is a portrait of a brave and devoted family man and his beliefs that shaped this most perilous and magnificent pursuit.

My life is one of multiple stories. It is a young man’s coming of age. It is moving from one way to the acceptance of many ways in philosophy and religion. It is transitioning from western thought to eastern thought. It is entering into an international and cross-cultural marriage. It is living in the East and in the West. It is taking road trips, climbing mountains, and sailing the seven seas. It is becoming a citizen of the world. And it is the story of survival, most recently in 2022. Truly my life is an example of the way that cannot be named, and thus must remain untitled.

Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

Leavetaking is an Alaska-based essay collection propelled by movements of departure and return. Corinna Cook asks: What can coming and going reveal about place? About how a place calls to us? About heeding that call? And might wandering serve not only to map new places but also to map the most familiar ones, like home? Departures and returns in these essays derive in large part from the narrator’s personal experiences of cross-continental travel by pickup truck and by airplane, human-powered expedition-style travel by kayak, regional travel by ferry, and her daily or local travel on foot. But the movement of coming and going at the heart of this collection exceeds the physical, for these essays are also intent on understanding spiritual and psychological pulses of proximity and distance in human connections to other people, their stories, and their homes.

Best Easy Day Hikes Phoenix features concise descriptions and easy-to-follow maps of twenty-eight easily manageable hikes through some of the most breathtaking scenery in the Valley of the Sun - from Piestewa Peak (formerly Squaw Peak), which dominates Phoenix's northern skyline, to McDowell Mountain and Lost Dutchman State Park. Look inside for: Half-hour strolls to full-day adventures Hikes for everyone, including families Hikes ranked from easiest to more challenging GPS-compatible trail maps

British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’ For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.