As Meat Loves Salt

A sensational tale of obsession and murder from a wonderful writer. ‘An outstanding novel, fresh and unusual [with] all the dirt, stink, rasp and flavour of the time.’ Daily Telegraph

Many years ago in Poland, there lived a rabbi who had a wife and three daughters. One day, the rabbi asks his children a powerful question: "How much do you love me?" His older daughters profess their love in gold and diamonds, but his youngest daughter, Mireleh, declares she loves her father the way meat loves salt. For this remark, she is banished from her father's home. In this flavorful Jewish Cinderella tale, Mireleh's courageous journey is peppered with a perfect blend of magic and romance, leading to a reconciliation with her beloved father. Lavishly illustrated in Louise August's bold linocuts, The Way Meat Loves Salt will make a wonderful gift for the Jewish holidays.

Behind doors is another story. Behind doors you can do what you like. Sophia - rational, demure, and hiding a 'little weakness' - has recently married the charismatic Mr Zedland. But Zedland has secrets of his own and Sophia comes to suspect that her marriage is not what it seems. In cramped rooms in Covent Garden, Betsy-Ann shuffles a pack of cards. A gambler, dealer in second-hand goods, and living with a grave robber, her life could not be more different to Sophia's - but she too discovers that she has been lied to. As both women take steps to discover the truth, their lives come together through a dramatic series of events, taking the reader through the streets of 1760s London: a city wearing a genteel civility on its surface and rife with hypocrisy, oppression and violence lurking underneath.

A novel of secrets and revenge within a 17th century English family. Longlisted for the Orange Prize 1672. A generation after the Civil War, Jonathan Dymond, a cider maker, has so far enjoyed a quiet life. But when he discovers a letter from his dying uncle, hinting an inheritance and revenge, he is determined to unravel the mystery in his family. Under the pretence of his cider business, Jonathan visits his newly widowed aunt and there meets her unruly servant girl, Tamar, who soon reveals that she has secrets of her own...

Narrated by over twenty distinct voices and full of dangerous humour, English Passengers combines wit, adventure and historical detail in a mesmerizing display of storytelling. When Captain Illiam Quillian Kewley and his band of smugglers have their contraband confiscated they are forced to put their ship, Sincerity, up for charter. The only takers are two Englishmen, the Reverend Geoffrey Wilson, who believes that the Garden of Eden was on the island of Tasmania, and Dr. Thomas Potter who is developing his sinister thesis concerning the races of man. Meanwhile an aboriginal in Tasmania, Peevay, recounts his people's struggles against the invading British. As the English passengers haplessly approach his land, their bizarre notions ever more painfully at odds with reality, we know a mighty collision is looming.

"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall

Celebrity chef, restaurateur, and meat lover Michael Symon—of Food Network’s Iron Chef America and ABC’s The Chew—shares his wealth of knowledge and more than 100 killer recipes for steaks, chops, wings, and lesser-known cuts. Fans across the country adore Michael Symon for his big, charismatic personality and his seriously delicious food. But there's one thing Michael is known for above all else: his unabashed love of meat. A devoted carnivore, Michael calls the cuisine at his six Midwestern restaurants "meat-centric." Now, in Michael Symon's Carnivore, he combines his passion and expertise in one stellar cookbook. Michael gives home cooks just the right amount of key information on breeds, cuts, and techniques to help them at the meat counter and in the kitchen, and then lets loose with fantastic recipes for beef, pork, poultry, lamb, goat, and game. Favorites include Broiled Porterhouse with Garlic and Lemon, Ribs with Cleveland BBQ Sauce, Braised Chicken Thighs with Kale and Chiles, Lamb Moussaka, and Bacon-Wrapped Rabbit Legs. Recipes for sides that enhance the main event, like Apple and Celeriac Salad and Sicilian Cauliflower, round out the book. Michael's enthusiasm and warmth permeate the text, and with 75 beautiful color photographs, Michael Symon's Carnivore is a rich and informative cookbook for every meat lover.

The only people who can tell these stories better than Richard Chase are the folks in North Carolina and Virginia who told them to him. These stories have been handed down for generations and have been enjoyed by grownups and children alike.