From the author of the international mega-bestseller The Subtle Art of Not Giving A F*ck comes a counterintuitive guide to the problems of hope.

We live in an interesting time. Materially, everything is the best its ever beenwe are freer, healthier and wealthier than any people in human history. Yet, somehow everything seems to be irreparably and horribly f*ckedthe planet is warming, governments are failing, economies are collapsing, and everyone is perpetually offended on Twitter. At this moment in history, when we have access to technology, education and communication our ancestors couldnt even dream of, so many of us come back to an overriding feeling of hopelessness.

Whats going on? If anyone can put a name to our current malaise and help fix it, its Mark Manson. In 2016, Manson published The Subtle Art of Not Giving A F*ck, a book that brilliantly gave shape to the ever-present, low-level hum of anxiety that permeates modern living. He showed us that technology had made it too easy to care about the wrong things, that our culture had convinced us that the world owed us something when it didntand worst of all, that our modern and maddening urge to always find happiness only served to make us unhappier. Instead, the subtle art of that title turned out to be a bold challenge: to choose your struggle; to narrow and focus and find the pain you want to sustain. The result was a book that became an international phenomenon, selling millions of copies worldwide while becoming the #1 bestseller in 13 different countries.

Now, in Everthing Is F*cked, Manson turns his gaze from the inevitable flaws within each individual self to the endless calamities taking place in the world around us. Drawing from the pool of psychological research on these topics, as well as the timeless wisdom of philosophers such as Plato, Nietzsche, and Tom Waits, he dissects religion and politics and the uncomfortable ways they have come to resemble one another. He looks at our relationships with money, entertainment and the internet, and how too much of a good thing can psychologically eat us alive. He openly defies our definitions of faith, happiness, freedomand even of hope itself.

With his usual mix of erudition and where-the-f*ck-did-that-come-from humor, Manson takes us by the collar and challenges us to be more honest with ourselves and connected with the world in ways we probably havent considered before. Its another counterintuitive romp through the pain in our hearts and the stress of our soul. One of the great modern writers has produced another book that will set the agenda for years to come.

Forgetting is terrifying. Remembering is worse

Charlie Wynwood and Silas Nash have been best friends since they could walk. They've been in love since the age of fourteen. But as of this morning they are complete strangers. Their first kiss, their first fight, the moment they fell in love every memory has vanished.

Now Charlie and Silas must work together to uncover the truth about what happened to them and why. But the more they learn about the couple they used to be the more they question why they were ever together to begin with.

Forgetting is terrifying, but remembering may be worse.

The Number One Sunday Times bestselling author of It Ends with Us joins forces with the New York Times bestselling author of The Wives for a gripping, twisty, romantic mystery unlike any other.

Praise for Never Never:

Gripping Bella

Compelling page-turner from a great writing duo My Weekly

A glorious thriller  youll be asking for more! Chat

A tortuous romance mystery that will keep you guessing Sunday Post

Readers love Never Never

Incredible chemistry between the characters will keep you glued to the pages

Thought provoking, exciting, original, and so romantic

Kept me on the edge of my seat

Never once did it disappoint

Didnt want it to end!

Such a good read

Couldnt put it down!

Refreshingly different read it in a day

Such a captivating concept and plot

'Astonishing . . . an amazing book . . . absolutely chocker full of things that we need to know' Chris Evans

'Matthew Walker is probably one of the most influential people on the planet' Evening Standard

THE #1 SUNDAY TIMES BESTSELLER
TLS, OBSERVER, SUNDAY TIMES, FT, GUARDIAN, DAILY MAIL AND EVENING STANDARD BOOKS OF THE YEAR 2017

Sleep is one of the most important aspects of our life, health and longevity and yet it is increasingly neglected in twenty-first-century society, with devastating consequences: every major disease in the developed world - Alzheimer's, cancer, obesity, diabetes - has very strong causal links to deficient sleep.

In this book, the first of its kind written by a scientific expert, Professor Matthew Walker explores twenty years of cutting-edge research to solve the mystery of why sleep matters. Looking at creatures from across the animal kingdom as well as major human studies, Why We Sleep delves into everything from what really happens during REM sleep to how caffeine and alcohol affect sleep and why our sleep patterns change across a lifetime, transforming our appreciation of the extraordinary phenomenon that safeguards our existence.

'Startling, vital ... a life-raft' Guardian

'A top sleep scientist argues that sleep is more important for our health than diet or exercise' The Times

'Passionate, urgent . . . it had a powerful effect on me' Observer

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include:

• Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets.
• Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.
• Updated concept changes to meet the Food Code revision (Chapter 20)
• Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts

This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

Chef Sarah Labensky , CCP was Founding Director of the Culinary Arts Institute at Mississippi University for Women. She taught cooking and management courses, and administered the school's four-year baccalaureate degree program in Culinary Arts. Prior to joining MUW's faculty, she was a Professor of Culinary Arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer. In April 2006, Sarah purchased The Front Door and Back Door restaurants, located in downtown Columbus, MS. She quickly expanded the operation to add a gourmet retail shop and an evening fine dining restaurant. Sarah purchased The Green Olive Italian Restaurant, located in northwest Columbus, MS in September 2006. She is active in several professional organizations and is a Past President of the 4,000-member International Association of Culinary Professionals.

In her former life, Sarah was a practicing attorney, with a J.D. degree from Vanderbilt University. She also holds a B.S. degree in Political Science and Public Administration from Murray (Kentucky) State University and a Culinary Certificate from Scottsdale (Arizona) Community College. She has been repeatedly included in Marquis' Who's Who in the World, Who's Who in America and Who's Who of American Women. Sarah is originally from Murray, Kentucky, and has also lived in Phoenix and Nashville. In addition to good food, Chef Sarah is passionate about travel and animals. She is Mom to three Rhodesian Ridgebacks, two Weimaraners and four cats of questionable pedigree.

Priscilla Martell is a graduate of Brown University, and currently operates a consulting business called All About Food, that services the food, baking and restaurant industries. She's a prolific freelance writer, and her articles have appeared in a number of newspapers and magazines such as Cooking Light, Food and Wine and Flavor & Menu magazine. She also works with the American Almond Products Company as Culinary Research Director and she has taught as an adjunct at Connecticut Culinary Academy and Boston University. She and and her husband Chalie van Over opened and ran an award winning restaurant for a number of years in their hometown of Chester Ct. called Restaurant du Village

Allen ""Skip "" Hause "" Is co-owner and directing executive of Fabulous Food, which he and his wife founded in 1995 to fulfill their vision of unique custom catering. A graduate of New York's renowned Culinary Institute of America, Hause has stellar credentials in all facets of the culinary world. His experience includes the noted Williamsburg Inn (Williamsburg, VA), corporate work for Omni International Hotels (Atlanta, GA), and 16 years as Executive Chef for a leading Phoenix catering company. As Fabulous Food's Executive Chef, Skip Hause oversees all aspects of the business. He is ably assisted by an exceptional kitchen and planning staff, whose combined talents is the reason the company earns its name in both taste and presentation.