He was passing by, she kissed him without thinking. Now she wonders whether she did the right thing. But Natalie isn't certain of anything anymore. One minute she was a happily married young woman, successful in her career, and convinced the future was full of promise. But when her husband was run over by a car, her whole world was turned upside down. Years later, still bruised with grief but desperate to move on with her life, she impulsively kisses her colleague Markus. For Natalie, the kiss is just a gratuitous act. For the awkward, unassuming Markus, it is the moment at which he falls hopelessly, helplessly in love. But how will he ever convince such a beautiful, intelligent but confused young woman that he is the man who can bring her back to life?

Rare and delicious fungi spell trouble for an ambitious restaurateur in this sumptuously painted graphic novel from one of Scotland’s most imaginative young cartoonists. This thrilling page-turner, a fascinating glimpse into the high-pressure world of big-city restaurants, is a must-read for foodies, Anglophiles, Food Network fans, and those with a taste for beautiful, terrible people. Tulip and his brother Rowan have left the simple comforts of their remote Scottish island with a plan: to grow succulent, organic vegetables in an idyllic market garden, and to open a restaurant serving these wholesome culinary delights to the busy sprawl of London. The world of fine dining seems impossibly competitive... until they discover a deliriously scrumptious new species of mushroom. The dish brings diners in droves, catapulting their small restaurant to success beyond their wildest dreams. Now, pressured by the demands of a hungry city, Tulip is desperate to crack the secret of their new ingredient's growth. But just how much will he sacrifice to feed his own insatiable ambition?

Americans would swear that the Maryland blue crab, Maine lobster, morel mushroom, or perhaps shrimp DeJonghe are delicacies out of this world because they are surprisingly unique and tasty. But have you ever heard of delicacies such as hakari, smalohove, casu marzu, stracatto dasino, and lutefisk? Meanwhile, others talk about lox, tete de veau, and balutthe list goes on. Welcome aboard to the Global Delicacies gravy trip around the world. Fasten your belts and relax. Our chefs and waitresses are going to serve you with some global delicacies on our expedition. Each and every delicacy will be explained to you, including the source of the foodmammal, reptile, insect, fish, plant, or seaweedand the location that the delicacy comes from. You will be provided with recipes, medicinal properties, and nutritional values of each delicacy. Be warned, however, that you may find some delicacies offensive and distasteful. You may choose what you want to eat and discard what you do not want to eat. This is a learning curve on your part about global delicacies. This might bring cultural relativism at your doorstep.

"The Delicacy and Strength of Lace" "Letters between Leslie Marmon Silko and James Wright" This moving, eighteen-month exchange of correspondence chronicles the friendship-through-the-mail of two extraordinary writers. Leslie Marmon Silko is a poet and novelist. James Wright won the Pulitzer Prize in 1972 for his "Collected Poems." They met only twice. First, briefly, in 1975, at a writers conference in Michigan. Their correspondence began three years later, after Wright wrote to Silko praising her book "Ceremony." The letters begin formally, and then each writer gradually opens to the other, venturing to share his or her life, work and struggles. The second meeting between the two writers came in a hospital room, as James Wright lay dying of cancer. The "New York Times" wrote something of Wright that applies to both writers-- of qualities that this exchange of letters makes evident. "Our age desperately needs his vision of brotherly love, his transcendent sense of nature, the clarity of his courageous voice."