A dark shape swims through the luminescent waters of the Crackling Sea… Years ago, Satra left the leader of the Crackling Sea to die in the conflagration. Still haunted by the nightmares of what he did to her pride, she believed his corpse rested under the ashes of the Redwood Valley. Until a bloody wingsaw showed up outside the throne room. With a sea monster ravaging the coast and the armies of the Seraph King on their borders, the Ashen Weald will need to rally new allies and old enemies alike. Follow Satra, Blinky, and Tresh as they attempt to save the world they love. Buy Crackling Sea today to soar into epic creature fantasy action!

Includes music.

The last shot of the Civil War was fired, not on an obscure battlefield, but in the ice-locked Sea of Okhotsk off Siberia seven months after Lee’s surrender. The last armed Confederate cruiser was the C.S.S. Shenandoah, a beautiful but dangerous vessel which scattered and burned the New Bedford whaling fleet in Arctic waters. She was the last cruiser sent to sea by James Dunwoody Bulloch, the captain who built the Confederacy’s navy in the shipyards of Europe. Constructed at a cost of £53,715, the Shenandoah captured thirty-eight ships and burned thirty-two. She inflicted damage to Union commerce which was officially judged at $1,361,983. She took 1,053 prisoners. In fact, she took so many her skipper, Lieutenant-Commanding James Waddell, had to rig a chain of whaleboats that could be towed along by his vessel, to accommodate captured Union seamen and the crews of the whalers he had burned. A few years after the war, Waddell wrote his account of the Shenandoah’s great cruise, and it is published here complete for the first time. He tells of his own career in the United States Navy and in the Confederate Navy, and also of the events leading up to his taking command of the Shenandoah.

The Oxford Companion to Food by Alan Davidson, first published in 1999, became, almost overnight, an immense success, winning prizes and accolades around the world. Its combination of serious food history, culinary expertise, and entertaining serendipity, with each page offering an infinity of perspectives, was recognized as unique. The study of food and food history is a new discipline, but one that has developed exponentially in the last twenty years. There are now university departments, international societies, learned journals, and a wide-ranging literature exploring the meaning of food in the daily lives of people around the world, and seeking to introduce food and the process of nourishment into our understanding of almost every compartment of human life, whether politics, high culture, street life, agriculture, or life and death issues such as conflict and war. The great quality of this Companion is the way it includes both an exhaustive catalogue of the foods that nourish humankind - whether they be fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or body parts such as eyeballs and testicles - and a richly allusive commentary on the culture of food, whether expressed in literature and cookery books, or as dishes peculiar to a country or community. The new edition has not sought to dim the brilliance of Davidson's prose. Rather, it has updated to keep ahead of a fast-moving area, and has taken the opportunity to alert readers to new avenues in food studies.