Today's most important question: What the F*@# should I drink? It's all covered here! We've all been there: you come home from a long day and just want to have a drink-but which drink? There are so many options, how do you decide? What the F*@# Should I Drink? has the answer! The follow-up to the wildly successful and deliciously offensive What the F*@# Should I Make for Dinner?, What the F*@# Should I Drink? provides over 75 recipes for everything from a Sidecar to a Moscow Mule to whatever the f*@# a Caipirinha is. They're easy to mix and even easier to drink, and soon you'll forget the original question. With a "choose your adventure" style recipe guide-don't like the recipe in front of you? Choose another!-and wonderfully offensive directions, What the F*@# Should I Drink? is f*@#ing fantastic, and it will make you feel f*@#ing fantastic too.

Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.

Coming soon in paperback one of the best and most entertaining books ever done on American cocktail culture and history a perfect Father's Day gift item, from the Wall Street Journal column of the same name."

One man’s spiritual journey to rediscover how much he hates spiritual journeys. “A dizzyingly fun parody” (Publishers Weekly). In Drink, Play, F@#k, Bob Sullivan, a jilted husband, sets off to explore the world, experience a meaningful connection with the divine, and rediscover his passion. His travels lead him from his home in New York City to a drinking bender across Ireland, through the glitz and glamour that is Las Vegas, and to the hedonistic pleasure palaces of Thailand. After a lifetime of playing it safe, Sullivan finally follows his heart and lives out everyone’s deepest fantasies. For who among us hasn’t dreamed of standing stark naked, head upturned, and mouth agape beneath a cascading torrent of Guinness Stout? What could be more exhilarating than losing every penny you have because Charlie Weis went for a meaningless last-second field goal? And what sensate creature could ever doubt that the greatest pleasure known to man can be found in a leaky bamboo shack filled with glassy-eyed, bruised Asian hookers? Bob Sullivan has a lot to teach us about life. Let’s just pray we have the wisdom to put aside our preconceptions and listen. Because what Sullivan finds isn’t at all what he expected. “Two years after invading every bookshelf across the world, something positive has come out of Elizabeth Gilbert’s mind-numbingly self-absorbed memoir: Andrew Gottlieb’s fictional response.” —Monica Weymouth, Metro

A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee. “Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & Gun Blackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.” With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals

Anyone -- even you -- can tackle the fifty new recipes in this irreverent anti-cookbook from the author of What the F*@# Should I Make For Dinner? Author Zach Golden has curated and honed a collection of dishes that anyone, even you, can make without screwing them up. From his first book, where he approached the dinner question with the endless variety of a Choose-Your-Own-Adventure novel, to two successive titles guiding the aimless masses towards what to drink and what to do with their lives, Golden is the master at telling other people what to do. This next book marries scaled-down kitchen techniques with satisfying outcomes, with a heavy dose of profanity and deadpan humor. Don't f*@# up any of the following: Chicken and Rice Soup Roasted Vegetable and Bacon Hash Fennel, Sausage, and Arugula Pasta . . . and more, delivering on delicious meals as long as you don't do anything stupid like start a grease fire, cut off a finger, or spill hot pasta water down your pants. Unless, as he says, you're really, really dumb, they're Unf*ckupable.