Opening in 1969 in New England, I KNOW WHERE I AM WHEN I'M FALLING is as rich in relationships as the colours and textures of the time. Ruby Lambert, is the eldest daughter in the eccentric Lambert family who get caught up in the life of Angus Aleshire, a charming, smart and athletic boy who they try to help and who shares Ruby's unconventional bent and love of the piano. Ruby and Angus fall in love but Angus has a dark side. His boyish charms start to wear thin losing him family and friends along the way and when his clever schemes and misbehavior get him in trouble, culminating with an art heist, he tries even Ruby’s love for him. The story spans thirteen years, and poses uncomfortable questions about the blindness of love, nurture versus nature and life through rose tinted glasses. Ruby struggles to square her vision of Angus’s potential with the unsettling and mounting reality.

“Reintroduces vegetables, teaching home chefs how to cook them up, dress them down and enjoy their natural flavors.” —Chicago Tribune The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than one hundred recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème.With more than one hundred photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables. “This cookbook is about putting vegetables front and center in astonishing and innovated ways.” —TheKitchn.com “Warm and approachable, and filled with tempting recipes that push boundaries just enough.” —Publishers Weekly “[Vedge] offers deeply satisfying vegetable dishes for year-round eating.” —Epicurious.com “Anyone who cooks vegetables should buy this book.” —Cooking Light “Expect every recipe in Vedge to be a mouthwatering celebration that will dazzle your senses and taste buds.” —Kris Carr, New York Times–bestselling author of Crazy Sexy Kitchen “Vegan? Yes! Magic, no . . . this is pure passion at work!” —Amanda Freitag, Executive Chef and ChoppedJudge