NOW A MAJOR MOTION PICTURE • This searing memoir of fraternity culture and the perils of hazing provides an unprecedented window into the emotional landscape of young men. Reeling from a terrifying assault that has left him physically injured and psychologically shattered, nineteen-year-old Brad Land must also contend with unsympathetic local police, parents who can barely discuss “the incident” (as they call it), a brother riddled with guilt but unable to slow down enough for Brad to keep up, and the feeling that he’ll never be normal again. When Brad’s brother enrolls at Clemson University and pledges a fraternity, Brad believes he’s being left behind once and for all. Desperate to belong, he follows. What happens there—in the name of “brotherhood,” and with the supposed goal of forging a scholar and a gentleman from the raw materials of boyhood—involves torturous late-night hazing, heartbreaking estrangement from his brother, and, finally, the death of a fellow pledge. Ultimately, Brad must weigh total alienation from his newfound community against accepting a form of brutality he already knows too well.

Richard Longstreth provides a detailed picture of the early careers of four architects—Bernard Maybeck, Willis Polk, Ernest Coxhead, and A.C. Schweinfurth—who had a decisive impact on the course of design in the San Francisco Bay Area and who stand as significant contributors to American architecture.

This is the fifth volume of the Spirits of the Border Series covering all hauntings and unsolved mysteries in the State of Texas.

Filipino food is having its moment. Sour, sweet, funky, fatty, bright, rich, tangy, bold—no wonder adventurous eaters like Anthony Bourdain consider Filipino food “the next big thing.” But so do more mainstream food lovers—Vogue declares it “the next great American cuisine.” Filipinos are the second-largest Asian population in America, and finally, after enjoying Chinese, Japanese, Thai, and Vietnamese food, we’re ready to embrace Filipino food, too. Written by trailblazing restaurateurs Nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine. The techniques (including braising, boiling, and grilling) are simple, the ingredients are readily available, and the results are extraordinary. There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare (oxtail stew) and kinilaw (fresh seafood dressed in coconut milk and ginger). There are Chinese-influenced pansit (noodle dishes) and lumpia (spring rolls); Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed. Included are beloved fried street snacks like ukoy (fritters), and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long, festive table piled high with food. Just dig in!