Before there were mammals on land, there were dinosaurs. And before there were fish in the sea, there were cephalopods-the ancestors of modern squid and Earth's first truly substantial animals. Cephalopods became the first creatures to rise from the seafloor, essentially inventing the act of swimming. With dozens of tentacles and formidable shells, they presided over an undersea empire for millions of years. But when fish evolved jaws, the ocean's former top predator became its most delicious snack. Cephalopods had to step up their game. Many species streamlined their shells and added defensive spines, but these enhancements only provided a brief advantage. Some cephalopods then abandoned the shell entirely, which opened the gates to a flood of evolutionary innovations: masterful camouflage, fin-supplemented jet propulsion, perhaps even dolphin-like intelligence. Squid Empire is an epic adventure spanning hundreds of millions of years, from the marine life of the primordial ocean to the calamari on tonight's menu. Anyone who enjoys the undersea world-along with all those obsessed with things prehistoric-will be interested in the sometimes enormous, often bizarre creatures that ruled the seas long before the first dinosaurs.

Before mammals, there were dinosaurs. And before dinosaurs, there were cephalopods. Publisher’s Note: Monarchs of the Sea was previously published in hardcover as Squid Empire. Cephalopods, Earth’s first truly substantial animals, are still among us: Their fascinating family tree features squid, octopuses, nautiluses, and more. The inventors of swimming, cephs presided over the sea for millions of years. But when fish evolved jaws, cephs had to step up their game (or end up on the menu). Some evolved defensive spines. Others abandoned their shells entirely, opening the floodgates for a tidal wave of innovation: masterful camouflage, fin-supplemented jet propulsion, and intelligence we’ve yet to fully measure. In Monarchs of the Sea, marine biologist Danna Staaf unspools how these otherworldly creatures once ruled the deep—and why they still captivate us today.

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.

When Ronnie’s parents go on a business trip and leave her with Miss Lernin for the week, Ronnie is sure she’s in for a big, dinosaur-size adventure. After all, her last trip with Miss Lernin involved real-life dinosaurs! So, when they end up at the aquarium's jellyfish exhibit, Ronnie is confused. Surely jellyfish aren’t as cool as dinosaurs, right? Wrong! Determined to show Ronnie just how interesting prehistoric life was before the age of the dinosaurs, Miss Lernin takes her back in time to the six parts of the Paleozoic era to study the earliest lifeforms on Earth, and how many left the ocean for life on land.

In the White Drake's war, the price of freedom is paid in blood and fire.... For hundreds of years, the Ironship Trading Syndicate was fueled by drake blood—and protected by the Blood-blessed, those few who could drink it and wield fearsome powers. But now the very thing that sustained the corporate world threatens to destroy it. A drake of unimaginable power has risen, and it commands an army of both beasts and men. Rogue Blood-blessed Claydon Torcreek, Syndicate agent Lizanne Lethridge and Ironship captain Corrick Hilemore have been spread to disparate corners of the world, but they are united in their desire to defeat the White Drake and the Spoiled who follow it. Humanity itself is at stake, but with the aid of ancient knowledge, revolutionary technology and unexpected allies, all hope is not lost. Saving the world will require sacrifice, as Clay, Lizanne and Hilemore will see all they know either consumed by flames or reborn from the ashes.

In myths and legends, squids are portrayed as fearsome sea-monsters, lurking in the watery deeps waiting to devour humans. Even as modern science has tried to turn those monsters of the deep into unremarkable calamari, squids continue to dominate the nightmares of the Western imagination. Taking inspiration from early weird fiction writer H. P. Lovecraft, modern writers such as Jeff VanderMeer depict squids as the absolute Other of human civilization, while non-Western poets such as Daren Kamali depict squids as anything but threats. In Squid, Martin Wallen traces the many different ways humans have thought about and pictured this predatory mollusk: as guardians, harbingers of environmental collapse, or an untapped resource to be exploited. No matter how we have perceived them, squids have always gazed back at us, unblinking, from the dark.

The Book of Sent Soví, composed around the middle of the fourteenth century, is the oldest surviving culinary text in Catalan. It is anonymous and, like the majority of medieval cookery books, is the product of a complex process of transmission, with multiple manuscript copies and readers who have left their mark on it. The contents are eminently practical. Successive cooks have recorded their own methods of preparing the dishes and recipes included, blending several culinary traditions in a single work. Sent Soví is also a reliable source of information on the cookery of the territories of the Crown of Aragon before the revolution caused by the arrival of products from the Americas. This edition includes both an English translation, by Robin Vogelzang, and the original Catalan version. It has been the editor's aim to clarify the difficult passages in the book - sometimes corrupted because of the complex manuscript tradition - so that it can be understood as easily as possible by its twenty-first-century readers. JOAN SANTANACH lectures on medieval literature at the University of Barcelona. Published in association with Editorial Barcino.