In this “raw and heartbreaking” novel set in 1950s Louisiana, a compassionate prison cook uncovers the lives of death row prisoners (Historical Novel Review). Ginny Polk has come back to Louisiana’s Greenmount State Penitentiary, the place where her father worked and died, to become a prison cook. She knows the harsh reality of life within those walls. That’s why, among her duties, Ginny has taken on a special responsibility: preparing last meals for prisoners facing execution. Ginny prepares whatever the men ask for, even meeting with their heartbroken relatives to get each recipe just right. The prison board frowns on the ritual, as does Roscoe Simms, Greenmount’s Warden. Her daddy’s best friend before he was killed by an inmate, Roscoe has always watched out for Ginny. But when Ginny stumbles upon information about the man executed for killing her father, it leads to a series of dark and painful revelations. Truth, justice, mercy—none of these are as simple as Ginny once believed. And sometimes the most shocking crimes we commit are not inspired by anger or greed, but by love.

The Aristocrats meets Vanity Fair in this stunning celebration of the world's most famous chefs.

One condemned man requested 24 tacos, 6 enchiladas, and 6 tostadas. Another wanted wild rabbit, biscuits, and blackberry pie. And a two-time murderer asked for a can of SpaghettiOs then complained to the press when he didn't get it! Newly revised and updated, the 10th Anniversary Edition of Last Suppers: Famous Final Meals from Death Row contains dozens of intriguing last meals ranging from succulent steak and lobster to the lump of dirt ordered by a former voodoo priest. But Last Suppers is more than just a list of meals; you'll also be treated to weird execution facts, prison recipes, and other tidbits of trivia from America's toughest cell blocks. Ever wondered how the last meal tradition began, or what the most popular entrees are among condemned diners? Curious about the lives and loves of capital punishment's fairer sex, the Death Row Dames? Are you craving a taste of Texas Jailhouse Chili, but don't have the recipe? Dying to know what Ted Bundy, John Wayne Gacy, and other famous serial killers ate before their demise? Then pull up a chair, tuck in that bib, and enjoy!

A journey through over 2000 years of culinary history and the final repasts of famous figures—with recipes included. Part historical narrative and part grilling guide and cookbook, Andrew Caldwell’s Their Last Suppers guides history buffs and gourmands alike through gastronomically inspired biographical accounts of more than twenty legendary personalities. Recipes are included (though the author has decided to skip the pork blood beverages drunk by the Spartans). Unearthing recipes as far back as 323 B.C., Caldwell, aka the History Chef, provides insight into two thousand years of culinary lore. Each historical figure’s profile includes a brief description of pursuits and accomplishments as well as little-known anecdotes, popular foods of his or her time period, recipes for the figure’s actual last meal, and cooking tips. Because the kitchens of Montezuma, Caesar, and other notables profiled within the book were often very basic, Caldwell brings their fare into modern kitchens, although he strongly believes that, whenever possible, grills and open fires should be used for most dishes and therefore provides specific preparation tips throughout. From the Titanic’s twelve-course tasting menu to personal recipes for Princess Diana’s Favorite Watercress Soup, Elvis Presley’s Fried Peanut Butter and Banana Sandwich, Julius Caesar’s Ambrosia, Cleopatra’s Hummus, and Stone Crab a la Kennedy, historians and foodies alike will relish the trivia and tastings paired within this unique and entertaining book.

Well known celebrities reveal the answer to the question, 'if the world ended tomorrow, what would your last meal be?', in this unusual and entertaining homage to food. As well as recipes for many of the 'last' dishes, Last Suppers includes essays on why, where and with whom these luminaries would indulge in their final meal. From Elvis's ice cream and cookies to Marilyn Monroe's Mexican buffet, readers will learn the final cravings of the famous before they went to meet their maker.

Milan, 1496 and forty-four-year-old Leonardo da Vinci has a reputation for taking on commissions and failing to complete them. He is in a state of professional uncertainty and financial difficulty. For eighteen months he has been painting murals in both the Sforza Castle in Milan and the refectory of the convent of Santa Maria delle Grazie. The latter project will become the Last Supper, a complex mural that took a full three years to complete on a surface fifteen feet high by twenty feet wide. Not only had he never attempted a painting of such size, but he had no experience whatsoever in painting in the physically demanding medium of fresco.For more than five centuries the Last Supper has been an artistic, religious and cultural icon. The art historian Kenneth Clark has called it 'the keystone of European art', and for a century after its creation it was regarded as nothing less than a miraculous image. Even today, according to Clark, we regard the painting as 'more a work of nature than a work of man'. And yet there is a very human story behind this artistic 'miracle', which was created against the backdrop of momentous events both in Milan and in the life of Leonardo himself.In Leonardo and the Last Supper, Ross King tells the complete story of this creation of this mural: the adversities suffered by the artist during its execution; the experimental techniques he employed; the models for Christ and the Apostles that he used; and the numerous personalities involved - everyone from the Leonardo's young assistants to Ludovico Sforza, the Duke of Milan who commissioned the work. Ross King's new book is both a record of Leonardo da Vinci's last five years in Milan and a 'biography' of one of the most famous works of art ever painted.