Unmask Me If You Can

Unmask Me If You Can

This masked lord... Lord Jasper, younger son of a duke, suffered horrible burns fighting in the Napoleonic Wars. He wears a mask to hide his face from the stares and screams and finds comfort in the shadows. Jasper is an exceptional bounty hunter, so when a woman summons him to her deathbed and asks him to find her runaway daughter before she passes away, he doesn't refuse. Jasper is close to his quarry when he's knifed by an assailant. Imagine his surprise when he regains consciousness in the arms of the woman he seeks. Except she's not at all what he expected.Is not the only one with scars.On a remote cliff on the sea, Olivia Carlisle calls her five-year-old son in from an approaching storm. But the little boy is more interested in the man he's found on the trail to their hidden cottage. Olivia fears men and wants nothing more than to leave the injured man where she found him. But his knife wound is severe, and with the approaching storm, she knows leaving him will condemn him to death. As Jasper begins to heal, Olivia acknowledges her attraction to him, even though such emotions terrify her almost as much as returning to London. Jasper must convince her that her only chance at safety is to challenge the man who pursues her. They must travel into the lion's den-he to face his vulnerability and she to face her worst fears.

The Boys' Champion Paper

Mincemeat

With the wit and pace of Anthony Bourdain, Italian chef and anthropologist Leonardo Lucarelli sketches the exhilarating life behind the closed doors of restaurants, and the unlikely work ethics of the kitchen. In Italy, five-star restaurants and celebrity chefs may seem, on the surface, a part of the landscape. In reality, the restaurant industry is as tough, cutthroat, and unforgiving as anywhere else in the world--sometimes even colluding with the shady world of organized crime. The powerful voice of Leonardo Lucarelli takes us through the underbelly of Italy's restaurant world. Lucarelli is a professional chef who for almost two decades has been roaming Italy opening restaurants, training underpaid, sometimes hopelessly incompetent sous-chefs, courting waitresses, working long hours, riding high on drugs, and cursing a culinary passion he inherited as a teenager from his hippie father. In his debut, Mincemeat: The Education of an Italian Chef, Lucarelli teaches us that even among rogues and misfits, there is a moral code in the kitchen that must, above all else, always be upheld.