Every felt like shopping in America's "Big Box" retail chains was like slowly passing time in Hell? What if you were right? Author, Adam Perry, takes you on a wild ride through Shop Smart; the ulimate shopping experience of the Netherworld. Inside the stores' over-flowing aisles of cheap, knock-off garbage, seven men and women will come face-to-face with the misdeeds of their lives. And, in doing so, they will find out exactly why an afternoon at Shop Smart feels like an eternity in Hell!

Failed musician, Mason Burke feels that all he needs to screw his head back on straight is a few months at the beach; however, the old "Redneck Riviera" has other plans. In short order, Mason and a crew of local miscreants find themselves running afoul of a group of ruthless drug smugglers. With nothing to rely on but his rum-addled wits and the advice of some of Gulf Shores, Alabama's more questionable inhabitants, Mason and his friends square off to fight it out for the soul of the last, lost beach community on the Gulf of Mexico.

No kitchen dramas or barbecue fails ever again. Just perfectly cooked meat. OFM award-winner Neil Rankin knows how to cook meat. In this book he explains how he does it, using the foolproof methods he has honed to perfection and relies on in the kitchens of Temper in London. "If you have ever cooked a steak medium-well instead of medium-rare, a chicken that ends up dry, a stew that's tough or stringy or a rack of ribs that fall too much off the bone then this book will make your life that little bit better." Neil Rankin 'You've cost me a bloody fortune. Steak on four nights...Perfect every time. My boys - steak mad - are so happy.' Diana Henry 'Simply put: Rankin's book will make you 100% more brilliant behind the stove.' Grace Dent 'The first time I ate Neil's food, I was blown away' Tom Kerridge 'Fire-cooking is unavoidably tactile 'real' cooking and Neil is one of the heroes leading the charge. He eschews sterility and embraces flame.' Adam Perry Lang 'Meat hates to be overcooked, says Neil, so low and slow is the way to go which obviates brining, resting, letting joints come to room temperature and other shibboleths learned at our mothers' knee. There is a great deal useful and inspiring to be absorbed here from a battle-scarred Scotsman in a trucker's cap... and tongs as an extension of his fingers.' Fay Maschler 'Without any doubts the best meat/bbq book I've read! Everything about it is just spot on.' @artisanbaker 'The book is fantastic. Managed not to overcook a beef joint for the first time ever!' @KungFuBBQ