From the acclaimed author of Creep and Freak whom #1 bestselling author Jeffery Deaver praised as a “top-of-the-line thriller writer,” a high-octane novel about lethal secrets that refuse to die—until they kill again. A rash of grisly serial murders plagued Seattle until the infamous “Beacon Hill Butcher” was finally hunted down and killed by police chief Edward Shank in 1985. Now, some thirty years later, Shank, retired and widowed, is giving up his large rambling Victorian house to his grandson Matt, whom he helped raise. Settling back into his childhood home and doing some renovations in the backyard to make the house feel like his own, Matt, a young up-and-coming chef and restaurateur, stumbles upon a locked crate he’s never seen before. Curious, he picks the padlock and makes a discovery so gruesome it will forever haunt him… Faced with this deep, dark family secret, Matt must decide whether to keep what he knows buried in the past, go to the police, or take matters into his own hands. Meanwhile Matt’s girlfriend, Sam, has always suspected that her mother was murdered by the Beacon Hill Butcher—two years after the supposed Butcher was gunned down. As she pursues leads that will prove her right, Sam heads right into the path of Matt’s terrible secret. “A tense, suspenseful, thoroughly creepy thriller” (Booklist), The Butcher will keep you guessing until the bitter, bloody end. Don’t miss this “thrill ride that will have your attention from start to finish” (Suspense Magazine).

* New, enlarged edition of the classic Carcasse, ISBN 9789492677341, by master butcher Hendrik Dierendonck* Bound in hardcover with and open spine, and pre-drilled hole for meat hook"Eating less meat, but better quality: that is the future of traditional craft butchery. Dierendonck today stands for craft, terroir and passion. With this book I want to pay tribute to all farmers who raise their animals with respect for nature, and to everyone working in the butchery trade, working day and night in cold rooms, surrounding by four walls." - Hendrik DierendonckHendrik and his father Raymond Dierendonck have grown in recent years into the benchmark for everything to do with meat. They supply only the highest quality and are followed by any number of top chefs. Dierendonck is one of the pioneers of the international 'nose-to-tail' philosophy, in which literally every part of the slaughtered animal is utilized. He has specialized particularly in the processing and maturing of exceptional meat, including from the Belgian Red cattle breed from West Flanders. Enjoy the most delicious classic cuts from the butcher's counter; wonder at the craft and skill of the butcher; and learn to process and prepare meat in the Dierendonck style from the dozens of adventurous and timeless recipes in this book. The Butcher's Book has grown into a true cult publication in recent years and has now been supplemented with more than 20 achievable, refined recipes from his starred restaurant Carcasse. With text contributions from Hendrik Dierendonck, René Sépul, Marijke Libert and Stijn Vanderhaeghe, and high-class photographs by Thomas Sweertvaegher, Piet Dekersgieter and Stephan Vanfleteren.

A suspenseful small-town horror novel of oppression, heartbreak and buried anguish – Shirley Jackson meets Never Let Me Go with the wild west setting of Westworld. When Lady Mae turns 18, she'll inherit her mother's job as the Butcher: dismembering Settlement Five’s guilty residents as payment for their petty crimes. An index finger taken for spreading salacious gossip, a foot for blasphemy, no one is exempt from punishment. But one day Winona refuses to butcher a six-year-old boy. So their leaders, known as the Deputies, come to Lady Mae’s house, and, right there in the living room, murder her mother for refusing her duties. Within twenty-four hours, now alone in the world, Lady Mae begins her new job. But a chance meeting years later puts her face to face with the Deputy that murdered her mother. Now Lady Mae must choose: will she flee, and start another life in the desolate mountains, forever running? Or will she seek vengeance for her mother’s death even if it kills her? A devastating, alarming page-turner infused with melancholy, humanity – and society’s maddening acceptance in the face of horror.

"Top of the line thriller writing" (Jeffery Deaver): Jennifer Hillier's fast-paced psychological suspense about a sexually addicted college professor terrorized by an ex lover. IF HE CAN'T HAVE HER . . . Dr. Sheila Tao is a professor of psychology, an expert in human behavior with her own hidden past. But she's not the only one keeping secrets. . . . When Sheila began an affair with her sexy graduate assistant Ethan Wolfe, she knew she was playing with fire. Consumed by lust when they were together, she was riddled with guilt when they were apart. Now she's finally engaged to a good man, and it's time to end the dangerous liaison. But Ethan has something different in mind. He intends to make her pay for rejecting him. . . . NO ONE CAN. As Sheila attempts to counter Ethan's increasingly threatening moves, he schemes to reveal her darkest, most intimate secrets by destroying her prestigious career . . . and then her. Caught in a terrifying cat-and-mouse game, Sheila must fight for her life and free herself from the ex-lover whom she couldn't resist--who is now the manipulative monster who won't let her go. CREEP Pulsing with the dark obsession of Radiohead's song "Creep," this "truly frightening" (Suspense Magazine) debut thriller rockets to a heart-pounding climax.

'He was like a vampire. We believe he killed over sixty people.' -- James J. Hunt, Assistant Special Agent , New York DEA 9 July 1990: the DEA makes the gruesome discovery of nine bodies, dismembered, stuffed into cheap suitcases and buried in a secluded bird sanctuary near Gravesend, Brooklyn. It was tommy Pitera's personal cemetery. When John Gotti put out a contract on informer Willie Boy Johnson, Pitera took it - he shot him fourteen times in broad daylight outside his home. Pitera not only murdered for the mob, he took pleasure in killing and did so at whim - the slightest insult could provoke him and he killed friends, associates, anyone who got in his way. A cold-blooded, homicidal maniac with a fascination for the macabre, he had an autopsy table in his basement and regularly dismembered his victims, expertly cutting them into six pieces: the arms, legs, torso and head. Convicted for six murders, he is believed to be responsible for over sixty. Philip Carlo, author of the bestseller the Iceman, reveals the horrendous crimes of drug kingpin and merciless mob killer thomas Pitera, and the New York DEA's three-year battle to bring him to justice.

***WINNER of the 2021 RSL Ondaatje Prize*** 'I binged it like a Netflix show ... It's stunning' Luke Kennard, author of The Transition ______________________________ A photograph is hung on a gallery wall for the very first time since it was taken two decades before. It shows a slaughter house in rural Ireland, a painting of the Virgin Mary on the wall, a meat hook suspended from the ceiling - and, from its sharp point, the lifeless body of a man hanging by his feet. The story of who he is and how he got there casts back into Irish folklore, of widows cursing the land and of the men who slaughter its cattle by hand. But modern Ireland is distrustful of ancient traditions, and as the BSE crisis in England presents get-rich opportunities in Ireland, few care about The Butchers, the eight men who roam the country, slaughtering the cows of those who still have faith in the old ways. Few care, that is, except for Fionn, the husband of a dying woman who still believes; their son Davey, who has fallen in love with the youngest of the Butchers; Gra, the lonely wife of one of the eight; and her 12-year-old daughter, Una, a girl who will grow up to carry a knife like her father, and who will be the one finally to avenge the man in the photograph.

A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher meat, SECRETS OF THE BUTCHER covers every aspect of selecting, preparing, and eating meat. Organized by type of protein--beef, veal, pork, lamb, poultry, and turkey--the book categorizes and describes the origin and characteristics of the best of each type. It explains all of the cuts and how they are best prepared, and offers tips and recipes for each. With full-color illustrations, Le Caisne includes over twenty breeds of each animal from Black Angus cows to Iberico pigs to Rhode Island Red chickens. From understanding the benefit of grass-fed beef to the locavore movement to the color of the cut, choosing meat will never feel daunting again. SECRETS OF THE BUTCHER also includes state-of-the-art information on techniques such as brazing, roasting, and grilling; what types of cooking oil to use and at what temperature; recommended salts, peppers, and other spices for every type of meat; and, of course, how to butcher every type of meat. Fully illustrated throughout with clear and useful four-color illustrations, SECRETS OF THE BUTCHER will be a stand-out package against photographic books in this growing category.