Food this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara—and use that meat cleaver to back it up.

Riverdale homicide lieutenant Andy Sinnott and Connie Kelly, head of the police department’s Missing Person’s Bureau, investigate the disappearance of more than twenty young women over a four-year period. Every other month, as regular as clockwork, another overweight woman between the ages of twenty and thirty is reported missing. Andy and Connie think they have time before the next disappearance to try to stop the rash of break-ins and homicides occurring in wealthy neighborhoods, but they are tragically wrong. The man who abducts women from the streets and shopping malls of Riverdale has plans for Connie Kelly and Lorraine Evangelista. Can Andy solve the mystery and catch multiple murderers before the love of his life meets a fate worse than death?

DELUXE EDITION: An Offer from the Graziano Sisters You Can’t Refuse Exclusive Video in this Edition Only: Recipe Demos and Behind-the-Scenes Kitchen Cut-Ups Food this good should be illegal. "Mob Wives," VH1's wildly successful hit show, follows the lives of six women affiliated with the mob. Now, show creator and Executive Producer Jennifer Graziano, star Renee Graziano, and their restaurateur sister, Lana Graziano, reveal their best-kept secrets yet. The Grazianos invite you into their world but this time through the kitchen door, with this full color cookbook featuring 100 of their favorite and most-coveted family recipes. From Lana's famous meatballs to Sunday Gravy to Lobster Arriagiatta, the secret recipes are on the table. Plus, the book is spiced throughout with personal never-before-told stories that will let you get to know the most famous real mob family a little better. Experience the Grazianos' lives from inside their kitchen where food and family are never far apart. Funny, outrageous, sentimental, and always authentic, the Grazianos leave you with the skills to talk the talk, cook pasta like there's no tomorrow, stir up a mean marinara—and use that meat cleaver to back it up. Jennifer Graziano is the creator and Executive Producer of the hit VH-1 show "Mob Wives," as well as its spinoffs "Big Ang", "Miami Monkey", and "Mob Wives Chicago". Renee Graziano is the star of "Mob Wives." She’s been the subject of feature articles in People, US Weekly, and OK!, and appeared on The View, Good Morning America, Extra, and many more. Lana Graziano is the oldest of the Graziano clan and has owned and successfully operated several restaurants and is working towards her own cooking show. Lana, Renee, and Jennifer are the daughters of Anthony Graziano. Together this is their first book, which joins their collective brands Mob Wives, Mob Candy, Grazie Wines, and Graziano Macaroni Company, their shared family food line.

Covering the entire process from story building to manuscript preparation and marketing, Jerry Cleaver shows the novice and experienced writer how to start writing and how to get immediate results. Readers will find everything they need to know about managing time, finding an idea, getting the first word down on the page, staying unblocked, shaping ideas into compelling stories, and submitting their work to agents and publishers. Immediate Fiction goes beyond the old "Write what you know" to "Write what you can imagine." Filled with insightful tips on how to manage doubts, fears, blocks, and panic, Immediate Fiction will help writers develop their skills in as little minutes a day, if necessary. Believing that all writing is rewriting, Cleaver says, "You can't control what you put on the page. You can only control what you leave on the page." With this book Cleaver shows how to get that control and produce results.

In the brand-new Vintage Kitchen Mystery from the author of White Colander Crime, someone with an old grudge decides it’s time to bury the hatchet . . . “Smartly written and successfully plotted, the debut of this new cozy series . . . exudes authenticity.” —Library Journal on A Deadly Grind Vintage cookware and cookbook collector Jaymie Leighton has agreed to help her sister clear out the house of a deceased older neighbor, and she’s thrilled at the prospect of discovering antique kitchenware and other treasures—until she opens a vintage trunk in the cellar and finds the remains of a teenage girl with a cleaver buried in her skull. When the body of a second girl is found just days later in a nearby river, the clues all indicate that the crimes are connected—and that the culprit’s motives are hidden in the past. Jaymie just wants to cut and run, but the victims were both high school classmates of her sister when they disappeared, and that makes Jaymie the perfect person to help the local police investigate the killings. As she dredges up old memories and even older rivalries and jealousies, her list of suspects grows. But Jaymie knows she’ll have to whittle it down to just one, and fast, because someone has decided to cut their ties to Jaymie—in the most fatal of ways . . . Includes a vintage recipe! Praise for the Vintage Kitchen Mysteries: “All the right ingredients . . . Small-town setting, kitchen antiques . . . and a bowlful of mystery. A perfect recipe.” —New York Times bestselling author Susan Wittig Albert “[A] charming new series.” —New York Times bestselling author Sheila Connolly “A chilling whodunit.” —Richmond Times-Dispatch “Well-plotted with several unexpected twists and more developed characters.” —The Mystery Reader “Jaymie is a great character . . . She is inquisitive and full of surprises!” —Debbie’s Book Bag

IACP AWARD WINNER FOR BEST GENERAL COOKBOOK Move vegetables into the center of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavor recipes, from James Beard and IACP award winner Christopher Kimball's Milk Street. Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and Cashews Humble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and Cilantro Mushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofu and greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It’s never too late to get your vegetable PhD.

2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.