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More than 15 years after the events of The Handmaid's Tale, the theocratic regime of the Republic of Gilead maintains its grip on power, but there are signs it is beginning to rot from within. At this crucial moment, the lives of three radically different women converge, with potentially explosive results. Two have grown up as part of the first generation to come of age in the new order. The testimonies of these two young women are joined by a third: Aunt Lydia. Her complex past and uncertain future unfold in surprising and pivotal ways.

Holly Knight’s singular music career included crafting a good part of the soundtrack to the MTV '80s with mega-hits for Tina Turner (“The Best”), Pat Benatar (“Love Is a Battlefield”), and Patty Smyth (“The Warrior”)—songs that celebrated female empowerment and shaped pop and rock for years to come.

Bacon. McDonalds. Cinnabon. Hot Pockets. Kale. Stand-up comedian and author Jim Gaffigan has made his career rhapsodizing over the most treasured dishes of the American diet (“choking on bacon is like getting murdered by your lover”) and decrying the worst offenders (“kale is the early morning of foods”).

The behind-the-scenes story of the iconic funnymen who ruled '80s Hollywood - Bill Murray, Steve Martin, Chevy Chase, John Belushi, Dan Aykroyd, and Eddie Murphy - and the beloved films that made them stars, including Animal House, Caddyshack, and Ghostbusters.

You may not recognize my name-or my face for that matter-but it's very likely you've seen me at work. I've managed to cram quite a bit into my thirty-year acting career. In fact I've helped put more bums on cinema seats than Will Smith or Tom Hanks. Who else can say that they've helped destroy a Death Star? Defeated an evil sorceress? Taught magic to Harry Potter? Become a Jedi Master? Reluctantly hitchhiked across the galaxy in search of the answer to the Ultimate Question?

Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine.

Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.