Alain Delambre is a 57-year-old former HR executive, drained by four years of hopeless unemployment. All he is offered are small, demoralizing jobs. He has reached his very lowest ebb, and can see no way out. So when a major company finally invites him to an interview, Alain Delambre is ready to do anything, borrow money, shame his wife and his daughters and even participate in the ultimate recruitment test: a role-playing game that involves hostage-taking. Alain Delambre commits body and soul in this struggle to regain his dignity. But if he suddenly realised that the dice had been loaded against him from the start, his fury would be limitless. And what began as a role-play game could quickly become a bloodbath.

The food of Thailand is renowned the world over for its distinctive blend of hot, sour, sweet, and salty flavors, and Thailand: The Cookbook is the definitive guide to this much-loved cuisine. Containing 500 recipes ranging from simple snacks and drinks to curries, stir-fries, and elaborate desserts, Thailand: The Cookbook shares the familiar-Massaman Curry, Phat Thai-as well as the less familiar-Pandan Pudding, Dragon Fruit Frappe-dishes of this vibrant and diverse country. A series of introductory essays explore the fascinating history of Thai cuisine, as well as the remarkable regional differences. Helpful guidance on unusual ingredients and essential cooking techniques, meanwhile, guarantee that anyone can cook their favorite Thai dishes the authentic way. Three years in the making, and involving exhaustive research and travel, Thailand: the cookbook is the work of author and celebrated photographer Jean-Pierre Gabriel. His breathtaking images of the Thai landscape, people, and food offer an unprecedented insight into Thai food culture. Comprehensive and beautiful, Thailand: The Cookbook is for cooks of all abilities and anyone who wants to experience the real Thailand.

'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I've ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that Dos Equis commercial - the most interesting man in the world - I always think, no, that's not true. The most interesting man in the world is Alex Atala.' David Chang, Momofuku At D.O.M. in Sao Paulo, widely regarded as one of the best restaurants in the world, you won't find traditional staple ingredients of fine dining. Caviar, foie gras, and truffles are all absent from the menus. For the past 15 years, acclaimed Chef Alex Atala, a native of Brazil and the only chef named one of TIME magazine's 100 Most Influential People in the World in 2013, has refused to import any ingredients traditionally found in the European kitchens in which he trained. Instead, he has scoured the lush bounty of the Amazon for indigenous produce and proteins, and crafted a cuisine steeped in classical techniques but distinctly and uniquely Brazilian. D.O.M: Rediscovering Brazilian Ingredients is the first major cookbook by Alex Atala, offering an in-depth look at the products and creative process that make up his innovative cuisine. The book features 65 recipes such as Fresh Heart of Palm With Scallops and Coral Sauce; Lightly Toasted Black Rice with Green Vegetables and Brazil Nut Milk, Lamb Hind Shanks with Yam Puree and Pitanga, and Priprioca, Lime and Banana Ravioli. 150 stunning colour photographs bring each dish to life while revealing the vibrant, landscapes of Atala's Brazil. The result is an immersive experience that transports readers into the streets of Sao Paulo and the rainforests of the Amazon, while getting inside the mind of one of the world's best chefs as he captures flavours that can be found nowhere else in the world. The book features an introduction by chef Alain Ducasse.

Eating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French Laundry. Captured through exquisite photography by Per-Anders Jorgensen and easy-to-follow recipes Eating with the Chefs provides a unique insight into the ordinary food behind the immaculate kitchen walls.

After their successful solving of three cold cases and exposing corruption at the very highest level of the Paris police force, Anne Capestan's squad of misfits and no-hopers should be in a celebratory mood. However, now despised by their colleagues at 36 quai des Orfevres and worried for their future, morale has never been lower among the members of the Awkward Squad. Capestan does her best to motivate her troops, but even she cannot maintain a cheerful facade when she has to investigate the murder of Commissaire Serge Rufus, the father of her ex-husband. Worse, it soon appears that his murder is linked to two other victims, both of whom were warned by the killer before they struck . . .

* Cook it Raw tells the story of an exciting collection of avant garde chefs who come together to create unique dining experiences that explore and question social, cultural and environmental issues. Held initially in Copenhagen to mark the 2009 climate change summit the first 'Raw' dinner challenged the chefs to examine the issue of sustainability. As the events have developed so too have the issues, themes and general philosophy of the group. Winter and the question of creativity (Collio-Italy), the Wilderness and culinary comradeship (Lapland) and tradition and the artisan (Iskikawa-Japan) have all been explored on the plate by the likes of Rene Redzepi, Albert Adria, Alex Atala, Daniel Patterson, Magnus Nilsson, Inaki Aizparte, Massimo Bottura and Claude Bosi. Normally reserved for a select number of diners this book reveals for the very first time the 'Raw' collective's philosophy and creative endeavours. With contributions from leading food writers and 'Raw' supporters such as Antony Bourdain, Jeffrey Steingarten and Andrea Petrini; plus, over 400 behind-the-scenes images of the events and an inspiring collection of the chefs' own 'Raw' recipes, notes and anecdotes - Cook it Raw is an exclusive window into the world's most progressive culinary collective.

After their successful solving of three cold cases and exposing corruption at the very highest level of the Paris police force, Anne Capestan's squad of misfits and no-hopers should be in a celebratory mood. However, now despised by their colleagues at 36 quai des Orfevres and worried for their future, morale has never been lower among the members of the Awkward Squad. Capestan does her best to motivate her troops, but even she cannot maintain a cheerful facade when she has to investigate the murder of Commissaire Serge Rufus, the father of her ex-husband. Worse, it soon appears that his murder is linked to two other victims, both of whom were warned by the killer before they struck . . .

Kosher sushi, kebabs, a second-hand bookshop and a bar: the 19th arrondissement in Paris is a cosmopolitan district where multicultural citizens live, love and worship alongside one another. This peace is shattered when Ahmed Taroudant's melancholy daydreams are interrupted by the blood dripping from his upstairs neighbour's brutally mutilated corpse. The violent murder of Laura Vignole, and the pork joint placed next to her, set imaginations ablaze across the neighbourhood, and Ahmed finds himself the prime suspect. But detectives Rachel Kupferstein and Jean Hamelot are not short of other leads. What is the connection between a disbanded hip-hop group and the fiery extremist preachers that jostle for attention in the streets? And what is the mysterious blue pill that is taking the district by storm? Karim Miske demonstrates a sharp eye for character and an evocative sense of place, moving seamlessly between the sensual streets of Paris and the synagogues of New York to reveal the truth behind a horrifying crime.

Threatened by a bully not to tell? Bullied by kids on the playground? Will my parents love me if I do something wrong? These are some of the issues that "Gangsta Angel: A Guardian Angel in Training" addresses. Author Pat Kelly Wendling uses a spunky, pint-size angel with an attitude to help Kids see you don't need to use violence to solve issues. They can turn it around and kill with kindness and become a gang for good. Just as it becomes easier to do something wrong each time you do it, it also becomes easier to do something right each time a good decision is made. The book is geared to 9-11 year olds. A Guardian Angel named Kelly works to protect and empower her human, Bobby, to handle pressure and bullying from others. Angels have rules and Kelly learns that she can't influence her human without his asking for help. This spunky, pint size angel with red pony tails pops messages into his head, uses animals to help and even becomes human. She smiled when she was called a Gangsta Angel by an adult bully when she took on human form to help her human, Bobby, wings and all Kelly teaches Bobby that to handle yourself, use your head and to handle others, use your heart...she is a Gangsta for good.

Alain Delambre is a 57-year-old former HR executive, drained by four years of hopeless unemployment. All he is offered are small, demoralizing jobs. He has reached his very lowest ebb, and can see no way out. So when a major company finally invites him to an interview, Alain Delambre is ready to do anything, borrow money, shame his wife and his daughters and even participate in the ultimate recruitment test: a role-playing game that involves hostage-taking. Alain Delambre commits body and soul in this struggle to regain his dignity. But if he suddenly realised that the dice had been loaded against him from the start, his fury would be limitless. And what began as a role-play game could quickly become a bloodbath.