Nigella Lawson, Gourmet magazine's "It Girl," New York Times "Dining In" columnist, and bestselling cookbook author, is celebrating life — and you're invited. Feast, Nigella's most festive book yet, offers savory, spicy, and delicious recipes for Thanksgiving, Christmas, Hanukah, Eid, New Year's, Passover, Easter gatherings, and any time you want to celebrate food and life. This book is filled with festive recipes, and in it, Nigella offers tips, tricks, and shortcuts that will ensure you dine with ease, style, and fun. Feast also includes some surprising gems, like Nigella's Chocolate Cake Hall of Fame, and her best cheeseburger. And like her other cookbooks, Feast is a cookbook that will be treasured all year long.

Part of a series, this book brings together a kitchen calendar of America's favourite recipes, reflecting the harvests and seasons of the year. The recipes include Bourbon baked ham and crab and lobster bake, and the backgrounds of the individual feast days are also given.

An exciting collection of erotica by women and for women from the editor of Slow Hand.

An epic tale of freedom and slavery, love and war, and the potential futures of humankind tells of a twenty-first century California clan caught between two clashing worlds, one based on tolerance, the other on repression. Reprint.

The Filth is a groundbreaking, mind-altering voyage of conspiracies and revelations. Since the early 1950s, a secret police force known only as The Hand has been covertly protecting society and making sure that life continues along its prescribed path. But when a rogue agent of the enigmatic organization introduces numerous threats to the social hygiene of existence, the future of the world teeters on the edge of cataclysmic change. Now as the hour of chaos approaches. The Hand's only chance of success rests on the shoulders of their greatest agent, a man who is traumatically fixed in a hypnotic state in which he believes himself to be a fat, balding, middle-aged loser with an addiction to porn. Suggested for Mature Readers.

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Flesh and Blood, the fifth collection by C. K. Williams, was awarded the 1987 National Book Critics Circle Award for Poetry. Reviewing it in The New York Times Book Review, Edward Hirsch noted that the book's compression and exactitude gave it "the feeling of a contemporary sonnet sequence." Hirsch added: "Like Berryman's Dream Songs or Lowell's Notebooks, Mr. Williams's short poems are shapely yet open-minded and self-generative, loosely improvisational though with an underlying formal necesity."

Folklore stories that make your hair stand on end! The folklore of Trinidad and Tobago has pan-Caribbean appeal, as it is shared in common with many former French territories in the region from Louisiana to Haiti, Guadeloupe, Martinique, Dominica and St. Lucia.The beautifully illustrated book has been celebrated as a milestone publication in Trinidad and Tobago.

Published in hardcover to much acclaim, this winner of the IACP Julia Child Award for Best Food Reference presents a highly informative overview of the cultural development of food and food availability throughout human history. More than 13,000 entries in 27 specialized categories provide informative and entertaining facts about fast food, health food, supermarkets, etiquette, and more. 200 illustrations.