Bolt Crank is known as Eat-Man for his ability to eat everything from guns to radios to swords with a chaser of gasoline and then transform the flesh of his arm into the things he's consumed. Not entirely a superhero, fantasy, or science fiction story, Eat-Man features the kind of genre-mixing wackiness found only in Japanese manga.

Nelson draws both on his interviews with other men and on his own experiences in the gay dating scene to present this revealing and often humorous guide. From breaking down psychological blocks to surviving a breakup, Nelson explores the key issues in gay male relationships and the baggage left over from adolescence.

The story of the author's struggle with chronic illness.

In these tall tales, Bolt Crank -- also known as Eat Man, who eats everything in sight for later use -- accompanies a young female mercenary on a courier mission to deliver something very special to a devil who murdered a million men; an expedition hires Eat Man to face a dragon and find a legendary sword; and Eat Man, armed with only an umbrella, defends a town against an army of brigands.

Eat Like a Wildman is a collection of the most delicious wild game and fish recipes that Sports Afield magazine has published over the last 110 years. Lifelong food connossieur and cookbook author, Rebecca Gray selects and infuses a wonderful-tasting standards with her own culinary wizardry and provides meticulous instruction on the best methods for cooking fish and game, redefining how to "eat like a wild man."

Learn how to make food that you like for the people you like with the go-to guide for get-togethers from the Esquire team that brought you Eat Like a Man. This welcome follow-up to Esquire’s wildly popular Eat Like a Man cookbook is the ultimate resource for guys who want to host big crowds and need the scaled-up recipes, logistical advice, and mojo to pull it off whether they’re cooking breakfast for a houseful of weekend guests, producing an epic spread for the playoffs, or planning the backyard BBQ that trumps all. With tantalizing photos and about one hundred recipes for lazy breakfasts, afternoon noshing, dinner spreads, and late-night binges—including loads of favorites from chefs who know how to satisfy a crowd, such as Linton Hopkins, Edward Lee, and Michael Symon—this is the only cookbook a man will ever need when the party is at his place. “Here you’ll learn everything from how to cook brisket and how to hold a knife to the best way to dispatch a lobster and how to clean mussels . . . The recipes also are nicely categorized as easy, reasonable and ‘worth the effort.’” —Tampa Bay Times “Maintaining a formula similar to the original, 80 recipes from a distinguished line-up of chefs are offered, interspersed with brief essays from Esquire authors.” —Publishers Weekly