Bestselling Authors Currently Touring:

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Through My Window: Poetry of a Psychotherapist

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Women Own All the Vaginas: Why Men Do What They Do

Annette Laing,
A Different Day, A Different Destiny (The Snipesville Chronicles, Book 2)

Gregory E. Parker,
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Dave Lieber,
Dave Lieber's Watchdog Nation: Bite Back When Businesses and Scammers Do You Wrong (2010 Edition, Revised & Expanded)

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Fuchsia Dunlop
In: Food, Sports
Fuchsiadunlopnew
Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture, and two critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).



Fuchsia writes for publications including Gourmet, Saveur, and The Financial Times. She is a regular guest on radio and television, and has appeared on shows including Gordon Ramsay’s The F-Word, NPR’s All Things Considered and the Food Programme on BBC Radio 4.

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