The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant. 50,000 first printing.

NEW YORK TIMES BESTSELLER Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.

You never know where the road may lead you. Or who you’ll find along the way… When Whip comes across a disabled motorcycle at the foot of the mountain—the one that’s nothing but bad news—he hopes the stranded rider is nothing more than just that. Someone who needs help. And not a trap. Or an undercover fed. When her motorcycle breaks down on a deserted road, Fallon Murphy’s caught off guard by the mechanic with the sexy smirk who comes to her rescue. After shedding her restrictive corporate chains, she’s now living life on her own terms. She no longer answers to anyone for anything. Like most bikers, her motto is “live free, ride free.” But that’s where her and Whip’s similarities end. The saying is “opposites attract,” but Whip tried that once before. It didn’t work out. Fallon’s not only far out of his league, they couldn’t be more opposite. Even so, he isn’t easily deterred. However, to his surprise, Fallon has her own plans and isn’t shy about going after what she wants. Meanwhile, trouble on that mountain is brewing, and no one is safe. His MC stands at a crossroads, and it’s time for the Fury to take action once and for all. No more excuses. No more quarter. No mercy given. Especially from the one who goes by that name. Note: Blood & Bones: Whip is the eleventh book in the Blood Fury MC series. This older woman/ younger man romance (seven-year difference) has no cheating, no cliffhanger, and has an HEA. It’s highly recommended to read this series in order.

The true adventures of David Fairchild, a turn-of-the-century food explorer who traveled the globe and introduced diverse crops like avocados, mangoes, seedless grapes—and thousands more—to the American plate. “Fascinating.”—The New York Times Book Review • “Fast-paced adventure writing.”—The Wall Street Journal • “Richly descriptive.”—Kirkus • “A must-read for foodies.”—HelloGiggles In the nineteenth century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. Fairchild’s finds weren’t just limited to food: From Egypt he sent back a variety of cotton that revolutionized an industry, and via Japan he introduced the cherry blossom tree, forever brightening America’s capital. Along the way, he was arrested, caught diseases, and bargained with island tribes. But his culinary ambition came during a formative era, and through him, America transformed into the most diverse food system ever created. “Daniel Stone draws the reader into an intriguing, seductive world, rich with stories and surprises. The Food Explorer shows you the history and drama hidden in your fruit bowl. It’s a delicious piece of writing.”—Susan Orlean, New York Times bestselling author of The Orchid Thief and The Library Book

A past that defined a future...Shade has a secret.One he's hidden most of his life.Secrets created in his past.Of a broken family. A little boy lost.Of broken dreams. With only nightmares left in their wake.As a prospect, his MC nicknamed him Shady because he's quiet and keeps to himself.As a patched member of the Blood Fury, he changed it to Shade, because that's what he prefers... to stick to the shadows.To remain unseen.Then he sees her. A flicker of light at the end of a long, dark tunnel.The only problem is, he may never escape that darkness until he sheds the chains of his past that weigh him down.* Subject matter may be sensitive to some readers. Please refer to the content note at the beginning of the book before buying or reading. Note: Blood & Bones: Shade is the sixth book in the Blood Fury MC series and is an age-gap romance (younger man/older woman). As always, this book has no cheating, no cliffhanger and has an HEA. It's recommended to read this series in order.

Zľie Adebola remembers when the soil of Ors̐ha hummed with magic. Burners ignited flames, Tiders beckoned waves, and Zľie's Reaper mother summoned forth souls.

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.