Jennings Kavenaugh, a thirty-year-old bachelor who likes flashy suits and shoes, is a pit boss at the Royal Flush Casino in Detroit. It has taken him thirteen years to make the climb up the casino ladder to his current role of accounting for the winners and losers. But Jennings has just one problemhe hates gamblers who cannot stop gambling. Jennings has a reason for all his hatred for addicted gamblers: his father committed suicide over his own gambling debts. Years later, Jennings is still haunted by the memories, and now all of his efforts to rebuild his life are about to disintegrate. When a casino guest leaves her young children at home alone while she visits the casino to try her luck, Jennings snaps. Enraged at her selfish act, he makes an impulsive decision that changes his life forever. In a thriller that takes twists and turns through the unpredictable world of risk, high stakes, and compulsion, a serial killer is unleashed and will not stop until his mission is complete.

Tips, tricks, and secrets for using a wood pellet smoker to enhance the flavor of everything, from meats and seafood to veggies and baked goods. What’s the best way to infuse your barbecue fixings with that quintessential, smoky flavor? This book explains everything you need to know—picking the right pellet flavors, maximizing the potential of your smoker-grill, and mastering cold-smoke and slow-roast techniques. Packed with step-by-step photos and helpful tips, The Wood Pellet Smoker and Grill Cookbook serves up spectacularly delicious dishes, including: Cajun Spatchcock Chicken Teriyaki Smoked Drumsticks Hickory New York Strip Roast Texas-Style Brisket Alder Wood-Smoked Trout St. Louis-Style Baby Back Ribs Cured Turkey Drumsticks Bacon Cordon Bleu Applewood-Smoked Cheese Peach Blueberry Cobbler

The winner of MasterChef Season seven shares sixty-five recipes giving his take on modern American cuisine with international influences. Viewers fell in love with Shaun O’Neale on Season seven of MasterChef. In his debut cookbook, O’Neale presents his take on modern American cuisine with international influences. It’s experimental, it’s edgy, and it’s full of big flavors. This book is not your average home cook’s cookbook. O’Neale encourages you to push your own personal cooking boundaries and teaches you that home-cooked food can be elevated to fine-dining quality with ease. You will be inspired to try new recipes, new techniques, and new flavors, and you will learn that beautiful, high-end plating and presentation is never too complicated. My Modern American Table offers sixty-five mouthwatering recipes, including Bourbon Braised Short Rib Ravioli; Spicy Miso Black Cod with Fresh Herb Salad; Chicken Saltimbocca Sandwich; Charred Balsamic Brussels Sprouts; Crazy Cheese Truffle Mac; Candied Bacon Cheesecake; and more. The book also shares stories from the seventh season of MasterChef and O’Neale’s path to victory, offering a behind-the-scenes look at the exciting show. With O’Neale as your guide, this is the starting point in your own culinary journey, because the secrets in these pages won over the judges and earned O’Neale the title of Master Chef! With a foreword by Gordon Ramsey

The #1 national bestseller, now a major motion picture, 21—the amazing inside story about a gambling ring of M.I.T. students who beat the system in Vegas—and lived to tell how. Robin Hood meets the Rat Pack when the best and the brightest of M.I.T.’s math students and engineers take up blackjack under the guidance of an eccentric mastermind. Their small blackjack club develops from an experiment in counting cards on M.I.T.’s campus into a ring of card savants with a system for playing large and winning big. In less than two years they take some of the world’s most sophisticated casinos for more than three million dollars. But their success also brings with it the formidable ire of casino owners and launches them into the seedy underworld of corporate Vegas with its private investigators and other violent heavies.

In Casino Confidential, a veteran pit boss and dealer (who must remain anonymous) takes readers behind the scenes to show where casinos are most vulnerable—and which bets are simply a waste of money. Through chapters on blackjack, Texas hold ’em, roulette, craps, baccarat, slot machines, and more, readers will learn: • Basic strategy for the most popular casino games • Five keys to successful gambling • Tips for identifying and maintaining positive streaks • Advice on money and bankroll management . . . and much more. Along the way, Anonymous shares examples and anecdotes gleaned from a career working as a pit boss and keeping high rollers under his thumb. You’ve been told again and again that the odds are stacked against players—but that doesn’t stop thousands of gamblers from winning big every day. Discover what they all have in common—and what the house doesn’t want you to know—in Casino Confidential.

New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.

In American Roulette, Richard Marcus tells his never-before-heard story, of ripping off casinos. The book follows Marcus, along with several of the world's great professional casino cheaters, as he travels from Las Vegas to London and Monte Carlo, pilfering large sums of money from casinos by performing sleight of hand magic tricks with gaming chips. As skilled cheaters, they back up their moves with psychological setups to convince pit bosses that they're watching legitimate high rollers getting lucky, while in fact they're being ripped off blind. With the exploding growth of casino gambling, heightened by Indian reservation and riverboat expansion, more and more elaborate casino cheaters are illegally assaulting the green-felt, getting rich off of novice casino personnel. Richard Marcus's insider story is a window into the hidden world of intriguing personalities and tense situations he encounters as a member of expert casino-cheating teams who use their wits to turn the odds upside down and "earn" millions. American Roulette is a fascinating story not only for those who occasionally casino-gamble, but for everyone with a little larceny in their heart.