A NEW YORK TIMES NOTABLE BOOK OF 2020 NAMED A BEST BOOK OF THE YEAR BY * THE WASHINGTON POST * THE ECONOMIST * NEW SCIENTIST * PUBLISHERS WEEKLY * THE GUARDIAN From one of the most dynamic rising stars in astrophysics, an “engrossing, elegant” (The New York Times) look at five ways the universe could end, and the mind-blowing lessons each scenario reveals about the most important concepts in cosmology. We know the universe had a beginning. With the Big Bang, it expanded from a state of unimaginable density to an all-encompassing cosmic fireball to a simmering fluid of matter and energy, laying down the seeds for everything from black holes to one rocky planet orbiting a star near the edge of a spiral galaxy that happened to develop life as we know it. But what happens to the universe at the end of the story? And what does it mean for us now? Dr. Katie Mack has been contemplating these questions since she was a young student, when her astronomy professor informed her the universe could end at any moment, in an instant. This revelation set her on the path toward theoretical astrophysics. Now, with lively wit and humor, she takes us on a mind-bending tour through five of the cosmos’s possible finales: the Big Crunch, Heat Death, the Big Rip, Vacuum Decay (the one that could happen at any moment!), and the Bounce. Guiding us through cutting-edge science and major concepts in quantum mechanics, cosmology, string theory, and much more, The End of Everything is a wildly fun, surprisingly upbeat ride to the farthest reaches of all that we know.

85 authentic recipes and 100 stunning photographs that capture the cultural and cooking traditions of the Italian South, from the mountains to the coast. In most cultures, exploring food means exploring history—and the Italian south has plenty of both to offer. The pasta-heavy, tomato-forward “Italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes. Parla shares rich recipes, both original and reimagined, along with historical and cultural insights that encapsulate the miles of rugged beaches, sheep-dotted mountains, meditatively quiet towns, and, most important, culinary traditions unique to this precious piece of Italy. With just a bite of the Involtini alla Piazzetta from farm-rich Campania, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, a morsel of Focaccia from coastal Puglia, or a mouthful of Pizz e Foje from quaint Molise, you’ll discover what makes the food of the Italian south unique. Praise for Food of the Italian South “Parla clearly crafted every recipe with reverence and restraint, balancing authenticity with accessibility for the modern home cook.”—Fine Cooking “Parla’s knowledge and voice shine in this outstanding meditation on the food of South Italy from the Molise, Campania, Puglia, Basilicata, and Calabria regions. . . . This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material.”—Publishers Weekly (starred review) “There's There’s Italian food, and then there's there’s Italian food. Not just pizza, pasta, and prosciutto, but obscure recipes that have been passed down through generations and are only found in Italy… . . . and in this book.”—Woman’s Day (Best Cookbooks Coming Out in 2019) “[With] Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country.”—Punch “Acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey.”—The Parkersburg News and Sentinel

Cal and his trainer, Riley, are on their way to Mexico for a make-or-break rematch with legendary fighter Rivera. Four years ago, Cal became the only mixed martial arts fighter to take Rivera the distance -- but the fight nearly ended him. Only Riley, who has been at his side for the last ten years, knows how much that fight changed things for Cal. And only Riley really knows what's now at stake, for both of them. Katie Kitamura's brilliant and stirring debut novel follows Cal and Riley through the three fraught days leading up to this momentous match, as each privately begins to doubt that Cal can win. As the tension builds toward the final electrifying scene, the looming fight becomes every challenge each of us has ever taken on, no matter how uncertain the outcome. In hypnotic, pared-down prose, The Longshot offers a striking portrait of two men striving to stay true to themselves and each other in the only way they know how.

For more than 50 years John Clute has been reviewing science fiction and fantasy. As Scores demonstrates, his devotion to the task of understanding the central literatures of our era has not slackened. There are jokes in Scores, and curses, and tirades, and apologies, and riffs; but every word of every review, in the end, is about how we understand the stories we tell about the world. Following on from his two previous books of collected reviews (Strokes and Look at the Evidence) this book collects reviews from a wide variety of sources, but mostly from Interzone, the New York Review of Science Fiction, and Science Fiction Weekly. Where it has seemed possible to do so without distorting contemporary responses to books, these reviews have been revised, sometimes extensively. 125 review articles, over 200 books reviewed in more than 214,000 words.

From bestselling author and the star of Food Network’s The Kitchen, It’s Not Complicated offers recipes designed to simplify cooking (and life!) After years of throwing lavish, carefully planned dinner parties, hosting numerous food shows, and jet-setting across the globe, Katie Lee has settled down. Having recently married the love of her life, Lee prefers quiet dinners with her family to multi-day cooking affairs for dozens of guests. Pasta every Sunday. Thick cut rib eyes. Ideas for cooking vegetables that go beyond roasting. A perfect brownie. In short, her life is guided by a new principle: Things don’t need to be complicated to be good. In It's Not Complicated, Katie Lee, author, influencer, and Food Network star, offers 100 of her favorite recipes that are easy, yet exciting—and always delicious. Written for the veteran chef and kitchen novice alike, Lee’s recipes have few ingredients and simple steps that are meant to ease up your life. Perfect for weeknights, but special enough for having people over, It’s Not Complicated shares the recipes people really want: classic, unfussy sure-things. *for full directions on the Creamy Spinach Artichoke Pasta, visit https://www.abramsbooks.com/errata/craft-errata-its-not-complicated/*

Over 100 simple recipes to help you enjoy the flavors of summer, plus tips for wine pairing and easy entertaining. Katie Lee—co-host of Food Network’s The Kitchen and host of Cooking Channel’s Beach Bites with Katie Lee—is known for her unfussy, delicious recipes. Easy-Breezy Eats collects more than one hundred of her summertime favorites. Readers will find recipes like salad Niçoise, peach blueberry cobbler, figs wrapped in prosciutto, a pizza thrown onto the grill, steak tacos served with avocado and fresh cilantro, and more. Plus, Katie offers ideas for wine pairing and easy entertaining. Easy-Breezy Eats has all you need for perfect, long, lazy days at the beach or simple warm-weather gatherings. Praise for Easy-Breezy Eats “I’ve been lucky enough to be a guest at many of Katie Lee’s summer soirees. I promise that the recipes are as mouthwatering as they look. Hit the fish tacos immediately.” —Bobby Flay, chef and author “To me, a girl who comes from upstate New York, endless summer is a great state of mind. . . . Personal fave (I’m a burger-loving girl), that BLT Ranch Burger is one sexy beast!” —Rachael Ray, bestselling author and TV personality “Rarely am I as impressed as I was when I first saw this new cookbook by Katie Lee. . . . It’s as breezy and yummy as it sounds and makes me want to summer all year round.” —Geoffrey Zakarian, Iron Chef, restaurateur, author “What I love about this book is not only its wonderful and simple recipes, but the fact that you can literally feel the joy coming off the pages.” —Michael Symon, chef and author