A sleuth with a taste for the finer things in life, Emma Rhodes investigates the mysterious suicide of an American minister and discovers, much to her dismay, that there may be a killer among her own upper-crust friends. Original."

David Cannadine is widely regarded as one of the most insightful historians of modern Britain—and certainly one of the most witty and entertaining. His most recent book, Ornamentalism, a provocative argument about the role of class in the British Empire, was hailed as "vigorous, stimulating, and bursting with ideas."(The Spectator) Now, with In Churchill's Shadow, Cannadine looks at the contradictions of Britain's twentieth-century hero and of its twentieth-century history. Here is an intriguing look at ways in which perceptions of a glorious past have continued to haunt the British present, often crushing efforts to shake them off. The book centers on Churchill, a titanic figure whose influence spanned the century. Though he was the savior of modern Britain, Churchill was a creature of the Victorian age. Though he proclaimed he had not become Prime Minister to "preside over the liquidation of the British Empire," in effect he was doomed to do just that. And though he has gone down in history for his defiant orations during the crisis of World War II, Cannadine shows that for most of his career Churchill's love of rhetoric was his own worst enemy. Cannadine turns an equally insightful gaze on the institutions and individuals that embodied the image of Britain in this period: Gilbert & Sullivan, Ian Fleming, Noel Coward, the National Trust, and the Palace of Westminster itself, the home and symbol of Britain's parliamentary government. This superb volume offers a wry, sympathetic, yet penetrating look at how national identity evolved in the era of the waning of an empire.

In the Badlands of Desire is full of intense, surprising, highly original turns of phrase, and these poems from Beckian Fritz Goldberg's private world fulfill the strong promises of her first book. Definitely a poet to watch and remember. — David Wagoner

This is "the Word" — one man's word, certainly — about the art (and artifice) of the state of our computer-centric existence. And considering that the "one man" is Neal Stephenson, "the hacker Hemingway" (Newsweek) — acclaimed novelist, pragmatist, seer, nerd-friendly philosopher, and nationally bestselling author of groundbreaking literary works (Snow Crash, Cryptonomicon, etc., etc.) — the word is well worth hearing. Mostly well-reasoned examination and partial rant, Stephenson's In the Beginning... was the Command Line is a thoughtful, irreverent, hilarious treatise on the cyber-culture past and present; on operating system tyrannies and downloaded popular revolutions; on the Internet, Disney World, Big Bangs, not to mention the meaning of life itself.

In this superb translation with an introduction and commentary by Allen Mandelbaum, all of Dante's vivid images—the earthly, sublime, intellectual, demonic, ecstatic—are rendered with marvelous clarity to read like the words of a poet born in our own age.

From the author of DEATH AND RESTORATION, an historical thriller set in 1660s Oxford, focusing on the death of Robert Grove, fellow of New College. The murder is explained by four witnesses, but three of them are unreliable, providing contradictory evidence. It is left to one man to ensure the truth is heard.

Entertaining doesn't have to be stressful. It should be fun and fuss-free. Which is why Donna Hay has put together this collection of simple menus for truly instant entertaining. So no matter what the occasion, entertaining has just become a whole lot easier.

One of today's most influential food writers tells you all you need to know about entertaining. Following the worldwide success of her last book, The Instant Cook, Donna Hay brings you fresh, easy-to-follow recipes and clever styling ideas for entertaining family and friends. From an impromptu weeknight dinner for two to a celebration for twelve, Instant Entertaining is everything you need to make your occasion an instant success. It is beautifully photographed in the style for which Donna has become known worldwide.

Donna Hay has become an inspiration to American cooks. Her recipes are renowned for their fresh modern flavors, stylish presentation, ease of preparation and readily available ingredients. Her style has become a benchmark for contemporary recipes and cookbooks. She has garnered a passionate global following for her approach to food, giving home cooks the confidence to cook with instinct and style.

At last, a compendium of ingeniously insulting words for every occasion.For anyone who's been stymied by the level of sloth, bad looks, and low intelligence of his fellow man (and woman), help is on the way. You can't change the tiresome creatures around you, but now you can call them by their rightful names, and describe them behind their backs with pleasing specificity.Yes, Insulting English is a user's guide to little-known and much-needed words that include:Gubbertush:Buck-toothed person Hogminny:A depraved young woman Nihilarian:Person with a meaningless job Pursy:Fat and short of breath Scombroid:Resembling a mackerel Tumbrel:A person who is drunk to the point of vomitingThese and many other gems from our colorful mother tongue are collected on these pages. Now every gink, knipperdollin, and grizely dunderwhelp can be called by his rightful name.AUTHORBIO: PETER NOVOBATZKY and AMMON SHEA are the authors of Depraved English. They both live in New York City.

InterCourses: An Aphrodisiac Cookbook celebrates 17 sensual foods ranging from traditional aphrodisiacs like oysters and strawberries to lesser known but just as potent-black beans and pine nuts. Packed with aphrodisiac histories, couples' comments, and playful appendices, all woven among full-color photographs of aphrodisiacs set on the backdrop of the human body, it weaves a seductive tapestry of food and sex.

Everybody loves a fool — especially made fluffy with ripe strawberries or tangy apple. From the author of The New Irish Table comes this celebration of the Emerald Isle's classic desserts. From lemony puddings and marmalade-slathered scones to fruit-filled tarts and berry-laden crumbles, these contemporary renditions of the traditional desserts of Ireland make perfect use of common staples such as oatmeal, fruit, dairy products, and, of course, whiskey. Steel-Cut Oat Pudding is enhanced with orange zest, nutmeg, and plump golden raisins. A chocolate, walnut, and caramel tart becomes a treat for grownups with a splash of the hard stuff. A final chapter offers the most memorable of holiday delectables including mincemeat tarts, Christmas pudding, and a really good fruitcake. A glossary and source list define and locate unusual ingredients. With gorgeous painterly photographs depicting the food and countryside, this wonderful cookbook serves as a sweet reminder of the people and cuisine of Ireland.

Within the pages of Isaac Asimov's Book of Facts are many hours of entertaining and informative reading—little-known facts that will make you exclaim, time and again, "I didn't know that!"
Here are some of the intriguing facts you will find in this book:
-Emperor Caligula appointed his favorite horse as a consul of Rome.
-Eskimos use refrigerators to keep food from freezing.
-For distances of up to 150 feet, an alligator can outrace a man.
-In 1896, two men rowed across the Atlantic.
-The number of possible ways of playing just the first four moves on each side in a game of chess is 318,979,564,000.
-Jimmy Carter was the first U.S. president to be born in a hospital.

From Rum Barbecue Sauce to Jerked Baby Back Ribs, this book offers a sizzling collection of over 60 recipes, complete with full-color illustrations, invaluable information on grilling techniques, and a source list of Caribbean ingredients.