- Table View
- List View
In My Kitchen: A Collection of New and Favorite Vegetarian Recipes
by Deborah MadisonFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.Deborah Madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah's recipes have a modular quality that makes them particularly easy to use.Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking. Filled with Deborah’s writerly, evocative prose, this book is not just the go-to kitchen reference for vegetable-focused cooking, but also a book with which to curl up and enjoy reading. Lavishly photographed, with an approachable, intimate package, this is the must-have collection of modern vegetarian recipes from a beloved authority.
In One Pot: Fresh Recipes for Every Occasion
by Blanche VaughanIn this delicious collection of one pot recipes, Blanche Vaughan transforms how we cook. It's the perfect book for those who love simple food, cooked with the least amount of fuss without sacrificing any of the flavour.Taking inspiration from the seasons, chef and food writer Blanche Vaughan has brought taste, flavour and variety to a delightful collection of one pot recipes. From quick weekday suppers to slow food for the weekend, and from celebratory party pots to mouth-watering puddings, In One Pot is perfect for those who love to cook but want easy, affordable and delicious food, made in one pot. The book will also include invaluable tips from store cupboard staples to basic techniques that are invaluable for any cook. Recipes are surprising, fresh and simple to make - ideal for those who want good food without the washing up.
In Our Garden
by Pat Zietlow MillerFrom the New York Times bestselling author of Be Kind comes an uplifting classroom tale about students who create a vegetable garden on their school's rooftop.Millie has recently moved to a new city, from a place more than an ocean away. More than anything she misses the garden where her family used to grow food. Then one day she has an idea—the school has a fine flat roof, perfect for a garden. Soon her teacher and classmates are on board, but it takes more than ideas to build a garden. It takes supplies and hard work; it takes a lot of learning; and it takes a whole school—a whole community—coming together to help. And of course, it also takes a lot of waiting. But as Millie's teacher Miss Mirales says, &“Be patient. Good things take time.&”From building the beds and planting the seeds to the first glorious harvest, here's the story of a garden—and a girl—in bloom, and what it takes for a new place to finally feel like home.
In Praise of Veg: The Ultimate Cookbook for Vegetable Lovers
by Alice Zaslavsky"Alice Zaslavsky is a force of nature!" —Nigella Lawson The only book you&’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds.Food writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers' market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate.Uniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world&’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it . . . yet!
In Pursuit of Flavor (Virginia Bookshelf Ser.)
by Edna LewisEdna Lewis, whose name has become synonymous with honest American food, simply and lovingly prepared, gives us the secrets of a lifetime in pursuit of flavor. With almost 200 delicious recipes, plus notes and special boxes on important ingredients (from black-eyed peas and Virginia hams to Peking ducks and oysters) and personally developed cooking techniques (making your own jelly bags, peeling chestnuts), Mrs. Lewis shows us how to get the best flavor from the foods we buy today in supermarkets and farmers' markets. Examples... · She puts together lovely combinations of vegetables--tomatoes and cymling squash, green peas and Vidalia onions · She seals in the subtle aromas of fish fillets or chicken breasts by baking them in parchment. · She boils fresh corn in its husk for added flavor. · She roasts browned bones and meats with just a little water to make a deep, rich, savory stock. · She braises a game bird in a clay pot with aromatic vegetables to keep it succulent. · She shows us how to use cut fresh herbs and when to add them. · She shares her secret of mixing one's own non-chemical-tasting baking powder. · She persuades us to listen for signs of when a cake is done. ...and much more. Following the seasons, Edna Lewis leads us through the chapters of this book--From the Gardens and Orchards, From the Farmyard, From the Lakes, Streams, and Oceans, For the Cupboard, From the Bread Oven and Griddle, and The Good Taste of Old-fashioned Desserts--and drawing on her childhood in Freetown, Virginia, a farming community founded by her grandfather and his friends after emancipation, she recreates some of the simple good dishes she grew up on. In addition to these "old friends" she has peppered the book with "new discoveries," in that wonderful mingling of old and new that has made her food so sought-after at Fearrington House in North Carolina, Middleton Place in South Carolina, Uncle Sam's in Manhattan, and other kitchens she has presided over. Above all, every recipe--from Oyster Stew with Salsify to Damson Plum Pie--is illuminated with Edna Lewis's remarkable cooking insights, which help the home cook to prepare a dish just as she has done it. And the whole book--with its charming illustrations--is flavored with the kind of personal warmth that makes it a joy to cook with Edna Lewis at your side.
In Pursuit of Garlic: An Intimate Look at the Divinely Odorous Bulb
by Liz PrimeauThe author of Front Yard Gardens celebrates the joy of garlic—from its culinary history to advice on growing and cooking with the indispensable ingredient. Liz Primeau&’s love affair with garlic began when her teenaged boyfriend took her to an Italian restaurant for spaghetti served with heavenly garlic-laced meatballs, a sublime escape from the bland English dinners she was used to at home. Here, Primeau celebrates that culinary love, discussing garlic's central place in her kitchen and garden, as well as its role in history, art, medicine, and science. Primeau shares the pleasing ritual of beginning each dinner she cooks by chopping garlic, the secret of removing garlic's tight jacket with a confident smack of a knife, as well as her favorite garlic-centered recipes. Primeau also discusses the many varieties of garlic and gives invaluable tips for growing your own. She visits garlic fairs, where she tries to track down France's elusive L'ail Rose, and she explores the issue of cheap Chinese garlic, which has invaded the North American market to the exclusion of local varieties."Packed with fascinating facts, practical advice on growing, curing and storage, recipes and personal stories.&” —Winnipeg Free Press
In Pursuit of Wild Edibles: A Forager's Tour
by Jeffrey GreeneToday we care about the source of our food as much as the preparation, so it is no surprise that foodies have discovered wild edibles. From the most upscale restaurants in New York to humble farm stays in Europe, chefs and restaurant-goers alike are seeking pleasure in food found in the wild. In Pursuit of Wild Edibles: A Forager's Tour tells the story of one man passionate about finding wild edibles and creating recipes to highlight their unique flavors. An American expatriate, poet, and gourmet living in France, Jeffrey Greene has scoured the fields, rivers, and beaches of Europe and his native New England in search of foods ranging from puffballs and periwinkles to stone pine nuts and gooseneck barnacles. For many, foraging is the latest trend in foodie culture, but for Greene this journey stretches back to his childhood, when his parents fled New York City to a shack-like house in rural Connecticut. Convinced they could live off the land, the family raised goats, planted gardens, gathered seafood at the nearby coast, and foraged for food from the woods. Inspired by these childhood experiences, Greene and his wife, Mary, bought and restored an old priory in rural Burgundy. Surrounded by forests, they learned to identify mushrooms and greens, and devoted themselves to inventing recipes for them. Thus began a pursuit that took Greene to the Polish Carpathians, the Appennines overlooking the Ligurian coast, the shores of Normandy and Brittany, and to Plymouth, Massachusetts, where the Pilgrims eked out their first winter in near starvation. Greene's captivating book offers experienced foragers and novices alike an extensive sampling of his own recipes and a chance to come along with him on his international adventures. From razor clams and wild sea urchins, to young nettles and dandelion greens, to wild strawberries and cherries, Greene showcases the beauty of what one can cook up in a truly wild recipe.
In Search of Bacchus: Wanderings in the Wonderful World of Wine Tourism
by George M. TaberFrom the award-winning and critically acclaimed author of Judgment of Paris and To Cork or Not To Cork comes a delightful, entertaining, and informative exploration of the thriving world of wine tourism. George M. Taber set out on the wine lover's ultimate dream: a journey to the twelve most beautiful and fascinating wine-producing regions around the globe. In Search of Bacchus chronicles that experience: the gorgeous landscapes, conversations with winemakers, unforgettable meals, must-do activities, and of course, the taste of the wines. Here he offers suggestions for travelers, commentary on trends in the wine world, charming anecdotes, and recommendations of vintages available in the United States, so that oenophiles at home can live vicariously through his travels. From the Napa Valley, where the art of wine tourism was perfected, to the deserts of Argentina, to a thousand-year-old monastery in Tuscany, to the famed châteaux of Bordeaux, Taber discusses the history, architecture, and culture of each destination in fascinating detail. He provides insight into the latest in the technology, politics, and business of wine, and uncovers a host of interesting characters who are major figures in their local wine worlds, including a Chilean arms merchant, a German-born Polish refugee living in South Africa, the dynamic woman who started the Wine Tourism Movement in Italy, and many more. Taber blends his own wine in Portugal, bungy jumps in New Zealand, and goes on a safari in South Africa, all in the attempt to quench his thirst for fine wine and adventure. An accessible blend of wine lore and travel memoir, In Search of Bacchus is another engaging, immersive read from George M. Taber, sure to satisfy wine lovers everywhere.
In Search of the Lost Taste: The Adventure Vegan Cookbook
by Joshua PloegJoshua Ploeg's cooking blows my mind so much that a secret door opens in the back of my head and white doves, musical notes, and winged horses fly out. His cooking is transcendent: Dangerous, strange and perfect. It¹s full of colorful tastes that explode in your mouth like Pop Rocks flavor combinations you never thought possible. Crazy alchemy. Freaky magic. Joshua's the Traveling Chef; you make an appointment, he shows up at your house with a load of groceries, makes an incredible multi-course vegan meal using your pots and pans, and then he's gone like the Lone Ranger riding into a big Texas sunset. Joshua's been in a bunch of hardcore bands and he brings all the good things punk rock gave us: risk, passion, creativity, and weirdness; then he applies them to his meals. I randomly lucked into one of his dinners last year. I usually eat really fast and mindlessly, but I had to take this one slow and let all the flavors develop and do their respective stuff. Each had its own distinctive note its own voice that rang out to let it be known that it was something special and unique. It was an experience in the finest sense of the word.
In Search of the Perfect Loaf
by Samuel Fromartz"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way." -Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone "This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one." -Alice Waters, chef/owner of Chez Panisse and author of The Art of Simple Food In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
In Search of the Perfect Loaf
by Samuel FromartzNAMED ONE OF THE BEST FOOD BOOKS OF 2014 BY THE ATLANTIC AND NATIONAL GEOGRAPHIC"If you love great bread, you will love this book! From Paris, to Berlin, to Marienthal, Kansas, we follow Sam on his quest as he shares his love for bread and the 'baking secrets' he learned along the way."-Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone "This fascinating, beautifully written memoir reveals Sam Fromartz as that rare breed of cook: craftsman, historian and scientist all in one."-Alice Waters, chef/owner of Chez Panisse and author of The Art of Simple FoodIn 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette--which later beat out professional bakeries to win the "Best Baguette of D.C."--but his knowledge of bread, from seed to table.For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs.Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
In Search of the Perfect Peach: Why flavour holds the answer to fixing our food system
by Franco FubiniWITH A FOREWORD FROM TIM SPECTOR, author of The Diet Myth, Spoon-Fed and Food for Life ‘This book is a passionate rallying call for a change of mindset…’ Mail on Sunday "A pioneering approach."—Anna Jones, cook and bestselling author of Easy Wins "By valuing and reclaiming flavour, Franco argues that we can transform the system and also enrich our relationship with food. Essential reading."—Dan Saladino, journalist, broadcaster and author of Eating to Extinction Let flavour guide our food choices – and lead us to a better food future. In Search of the Perfect Peach shows us how this simple desire can bring about a healthier, tastier and brighter future for our food, the people who produce it and the soil it grows in. That first bite of a perfectly ripe peach can be truly transformative – a joyful moment that will stay with you forever. For Franco Fubini, founder and CEO of Natoora, this encounter also leads him to realise that flavour is not simply a fleeting, visceral experience but a window into the farmer, a connection to our natural environment and a taste test for our food system. What makes a great-tasting tomato? Why is scarring on a greengage a good sign? Does ‘eating local’ narrow our priorities to the exclusion of others? In Search of the Perfect Peach follows Franco as he navigates the food system in pursuit of this elusive element. As he takes us from Sicily’s citrus groves to the streets of Mexico City, he shows how we have allowed the wider industry to compromise on more than just flavour. Franco’s search for the Greta peach culminates in his own clarity and conviction: by looking to flavour, we can unpick the industrialisation of our food production, restore nutrition and seasonal diversity to our plates and the craft of growing back to our landscapes. And, above all, we can find that perfect peach every summer. "This exciting and important book now brings Natoora and all its ingredients not just to restaurants like ours but … to everyone’s home."—Ruth Rogers, chef and co-founder of The River Cafe "An incredible read for those who love food and care about its future. In Search of the Perfect Peach is both a love story and technical guide."—Kyle Connaughton, chef and owner of SingleThread Farm, Restaurant and Inn
In Search of the Perfect Peach: Why flavour holds the answer to fixing our food system
by Franco FubiniWITH A FOREWORD FROM TIM SPECTOR, author of The Diet Myth, Spoon-Fed and Food for LifeNamed BBC Radio 4's The Food Programme Book of the Year, chosen by Dan Saladino"Fubini takes readers on a tour—from tomato growers in Italy to flower farmers in Cornwall to citrus groves in California . . . [and] makes a compelling case for strengthening the connections between consumers and farmers."—Civil Eats"A pioneering approach."—Anna Jones, cook and bestselling author of Easy WinsLet flavour guide our food choices – and lead us to a better food future. In Search of the Perfect Peach shows us how this simple desire can bring about a healthier, tastier and brighter future for our food, the people who produce it and the soil it grows in.That first bite of a perfectly ripe peach can be truly transformative – a joyful moment that will stay with you forever. For Franco Fubini, founder and CEO of Natoora, this encounter also leads him to realise that flavour is not simply a fleeting, visceral experience but a window into the farmer, a connection to our natural environment and a taste test for our food system.What makes a great-tasting tomato? Why is scarring on a greengage a good sign? Does &‘eating local&’ narrow our priorities to the exclusion of others? In Search of the Perfect Peach follows Franco as he navigates the food system in pursuit of this elusive element. As he takes us from Sicily&’s citrus groves to the streets of Mexico City, he shows how we have allowed the wider industry to compromise on more than just flavour.Franco&’s search for the Greta peach culminates in his own clarity and conviction: by looking to flavour, we can unpick the industrialisation of our food production, restore nutrition and seasonal diversity to our plates and the craft of growing back to our landscapes. And, above all, we can find that perfect peach every summer."This exciting and important book now brings Natoora and all its ingredients not just to restaurants like ours but … to everyone&’s home."—Ruth Rogers, chef and co-founder of The River Cafe"An incredible read for those who love food and care about its future. In Search of the Perfect Peach is both a love story and technical guide."—Kyle Connaughton, chef and owner of SingleThread Farm, Restaurant and Inn"By valuing and reclaiming flavour, Franco argues that we can transform the system and also enrich our relationship with food. Essential reading."—Dan Saladino, journalist, broadcaster and author of Eating to Extinction
In Search of the Wild Tofurky: How a Business Misfit Pioneered Plant-Based Foods Before They Were Cool
by Steve Richardson Seth TibbottThe founder of Tofurky reveals how an idealistic hippie living in a treehouse created a global brand—and sold millions of products without selling out. In this entertaining memoir, Seth Tibbott reveals how he achieved overnight success—but only after fifteen years of intrepid failure. He tells the triumphant tale of how a self-described hippie with no business training but plenty of enterprising goals grew a $2,500 startup into a global brand and ushered in a plant-based foods renaissance along the way. Tibbott took home a grand total of $31,000 in his first nine years of striving to bring to the people a nearly unknown soy product—tempeh—he knew in his gut was revolutionarily tasty. He eschewed a buttoned-up lifestyle and resided in tipis, trailers, and a treehouse; rented workspace to piano-repairing circus clowns; and even briefly counted the infamous Rajneeshees as clients. Tibbott was never one to chase the money or try to fit in. Instead, he built a business that fit him. Thus Tibbott discovered the &“secret sauce&” ingredients that took his now-international brand from fameless to fame-ish to famous: bootstrapping, building business intuition, and staying true to his belief in eco-friendly practices. In Search of the Wild Tofurky proves that a good idea can change the world and make money, no matter the naysayers or the sometimes-harsh twists and turns of the unconventional path. &“Expert advice and inspiration from a most unconventional source . . . An education in the business of ethics.&” ―Eric C Lindstrom, author of The Skeptical Vegan
In Season: More Than 150 Fresh and Simple Recipes from New York Magazine Inspired by Farmer s' Market Ingredients
by Rob Patronite Robin RaisfeldBased on the popular column by New York Magazine food editors Rob Patronite and Robin Raisfeld, In Season collects more than 150 recipes from the country&’s finest chefs and restaurants, using fresh farmers&’ market ingredients—with essays and recipes by Mario Batali, David Chang, Michael Anthony, Anita Lo, Wylie Dufresne, April Bloomfield, Momofuku Noodle Bar, and more.How popular has local and seasonal eating become? As chefs and home cooks have been discovering—or rediscovering—anticipating and celebrating ingredients at their seasonal peak is one of life&’s culinary pleasures. Farmers&’ markets throughout the country have become mesmerizing places to browse, but what should you actually do with all those fiddlehead ferns, parsnips, and Satsuma mandarins? In this beautifully illustrated and user-friendly cookbook, editors Rob Patronite and Robin Raisfeld have collected fresh, unique recipes from celebrated chefs for a vast array of ingredients, all easily adapted to casual at-home cooking. With well-rounded offerings for plentiful meals and holiday menus, In Season is a perennial source of inspiration for experienced and novice cooks alike. As the holidays approach, enjoy festive and delicious recipes from the country&’s finest chefs and restaurants such as: Zak Pelaccio&’s Oyster Omelette — François Payard&’s Brown Butter Roasted Pears — Balthazar Bakery&’s Ginger Citrus Tea — Jonathan Waxman&’s Pan-Roasted Cauliflower with Anchovy — Frankies Sputino&’s Orechiette with Horseradish and Parmesan — Kurt Gutenbrunner&’s Roast Christmas Goose – Bobby Flay&’s Hoppin&’ John Risotto
In The Charcuterie
by Toponia Miller Taylor BoetticherA definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area's Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat-lined Duck Terrine. If it's sausage you crave, follow Boetticher and Miller's step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie--and a treasure for anyone fascinated by the art of cooking with and preserving meat.
In The Mood For Healthy Food
by Jo PrattFull of mouth-watering yet simple dishes, Jo Pratt has created a stunning collection of nutritious recipes for anyone looking to eat well. Start the day with Ginger Berry Muffins or Raspberry Yogurt Pots, enjoy a light meal of Poached Chicken Broth with Spring Greens or a more substantial Beetroot Gnocchi with Walnut & Watercress Pesto then treat yourself to a guilt-free Dairy-Free Vanilla & Blueberry Cheesecake or Chocolate Pumpkin Brownies. Brilliant ingredients are given centre stage in this book, with features on nuts, sprouting beans & seeds, quinoa, kale and chia seeds, exploring why they are so good, where to find them, and how to use them. With fresh, inspiring photography and design, this is the perfect companion for the everyday cook who wants to eat and live deliciously well.From the Hardcover edition.
In The Mood For Love: A dazzlingly romantic novel of love and cake (Cupcake Lovers #5)
by Beth CiottaThe enchanting fourth novel in Beth Ciotta's deliciously romantic Cupcake Lovers series. The Cupcake Lovers - a feel-good series of love, friendship and cake from author Beth Ciotta, follows a group of friends in the beautiful state of Vermont, as they navigate the romances and dramas that make up their lives. Perfect for fans of Jenny Colgan and Debbie Johnson. Sugar Creek, Vermont, is a world away from Los Angeles for high-powered, media-obsessed Harper Day. When she took the job doing publicity for the Cupcake Lovers, she never expected to be won over by the town's old-fashioned charms. But that was before she moved into the Victorian vacation home of her dreams and fell in with a man whose good looks and irresistible ways are anything but small-town... Sam McCloud is a widowed father of two. He and bossy, big-city Harper appear to have nothing in common... though the attraction they feel toward one another cannot be denied. But will their romance last longer than the day's headlines? There's more to Harper than meets the eye, and as it turns out, she needs to get married - fast. Little does Harper know that family-man Sam will do whatever it takes to keep her in Sugar Creek - even if that means taking matters into his own hands. And never letting her go...BONUS CONTENT: Make your own cupcakes with the Cupcake Lovers' recipes! Curl up with a cupcake and indulge in the rest of the deliciously romantic Cupcake Lovers series: Fool For Love, The Trouble With Love, Some Kind of Wonderful and In The Mood For Love. What readers are saying about In the Mood For Love: 'Every character involved comes to life''For fans of chick-lit and cupcakes. A light-hearted, easy to read, fun book with characters you can relate to''Five stars'
In The Royal Manner: Expert Advice on Etiquette and Entertaining from the Former Butler to Diana, Princess of Wales
by Paul BurrellFor more than twenty years, Paul Burrell has enjoyed an extraordinary connection with the British Crown. Starting out as footman to Queen Elizabeth, he went on to become Princess Diana's butler and her closest confidant, the man she referred to as her "rock." The Prince and Princess of Wales were famed for the superb style in which they entertained, and Paul Burrell oversaw every aspect of each soiree, from the simplest of brunches to the most elaborate dinner parties, both at home and abroad. Now this expert on etiquette and palace life reveals the secrets of royal style and how you too can host events In the Royal Manner. What is the proper order of courses in a meal? How many glasses and pieces of cutlery should be at each place setting? How does a butler in Buckingham Palace decant a wine? How can you give your overnight guests the true royal treatment? In this fully illustrated, lavishly produced volume, Paul Burrell escorts you through a typical year of seasonal occasions. Here are detailed guidelines on etiquette and entertaining, as well as the royal standards for teas, picnics, children's parties, simple suppers and brunches, holiday meals, formal weddings, and other celebrations. Unique to this book are the menus and more than fifty longtime popular recipes (including particular favorites of Princess Diana such as Pears in Port Wine with Cinnamon Ice Cream), classic Victorian dishes, and the ever-stylish Pimms, a cool summer cocktail made with fruited lemonade and gin. Paul Burrell also shares his knowledge of palace history and lore, along with his special perspective on the traditions of the royal family and his treasured memories of the late Princess of Wales. From detailed directions on how to fold napkins into elegant designs, to tips on formal seating arrangements and proper table manners, to step-by-step instructions for creating elaborate floral centerpieces, In the Royal Manner has everything you need to make a party in your home truly fit for a king.
In Thought, Word, and Seed: Reckonings from a Midwest Farm
by Tiffany Eberle KrinerIn this brilliantly crafted essay collection, Tiffany Eberle Kriner weaves together literary criticism, nature writing, and memoir to explore what grows when we plant texts in the landscapes of our lives.The first time Tiffany Eberle Kriner walked the parcel of land that would become Root and Sky Farm its primary crop seemed to be chaos. Industrial agriculture practices had depleted the fields, leaving them littered with the detritus of consumerism and rural poverty—plastic deck chairs, bags of diapers, endless empty cans of Monster Energy Drink. In this landscape, she meets Virgil and Charles W. Chesnutt, where her close readings of their works intersect with her efforts to create &“a just and sustainable community farm.&”From her sixty acres in northern Illinois, Kriner reads James Baldwin, Zora Neale Hurston, T. S. Eliot, William Langland, and others. She weaves reflections into the warp and woof of her life: coaxing growth from neglected land, embracing the frustrations and joys of family life, reckoning with racism in a small town. Along the way she cultivates an awareness of interdependence and mercy as they appear in the particulars of her rooted life.Connecting culture, ecology, faith, and literature, In Thought, Word, and Seed invites readers to cultivate fruitful conversations between literature and the environments in which they live.
In Too Steep (A Misty Bay Tea Room Mystery #2)
by Kate KingsburyThe peace and tranquility of the Misty Bay Tearoom is rocked by murder and a long-buried secret hidden in a most unlikely place in bestselling author Kate Kingsbury&’s second charming book for fans of Cleo Coyle and Laura Childs.It seemed like a simple case: the murder of Lewis Trenton, a beachcomber who lived alone in a cabin in the Oregon hills. But the newspaper article piques the interest of Vivian Wainwright, owner of the British-style Misty Bay Tearoom. The photo accompanying the article shows Lewis&’s cluttered living room, and on the shelf is a replica of Big Ben. Vivian is sure she sold the clock a week before in her shop. Who could have given the replica to Lewis? Unable to keep from doing a bit of sleuthing, Vivian hunts down the replica in a local thrift shop, noticing that the base is missing, rendering it worthless, but just as Vivian is about to throw it in the trash, a sparkle catches her eye. It&’s a diamond, hidden away in a crevice in the clock. Vivian takes the diamond to Detective Tony Messina, who identifies it as part of a jewelry heist in Portland a month earlier. Portland police think Lewis was the fence who sold the jewels, and that he was killed after double-crossing the thieves—but Messina doesn&’t believe the story. What was the true motive behind Lewis&’s murder? How did he come upon the diamond? And what secrets can the clock tell—before the killer strikes again?
In Vino Duplicitas: The Rise and Fall of a Wine Forger Extraordinaire
by Peter HellmanAs seen on ABC’s The Con, an “engrossing account of wine fraud and forgery” that duped some of the biggest names in the elite world of wine collecting (Wall Street Journal) In 2002, Rudy Kurniawan, an unknown twentysomething, burst into the privileged world of ultrafine wines. Blessed with a virtuoso palate, and with a seemingly limitless supply of coveted bottles, Kurniawan quickly became the leading purveyor of rare wines to the American elite. But in April 2008, at a New York auction house, dozens of Kurniawan's trophy bottles were abruptly pulled from sale. Journalist Peter Hellman was there, and he began to investigate: Were the bottles fake? Were there others? And was Kurniawan himself duped by forgery…or had he ensnared the world's top winemakers, sellers, and drinkers in a web of deceit?
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
by Beth DooleyThe explosive growth of the local food movement is hardly news: Michael Pollan's books sell millions and the spread of farm-to-table restaurants is practically viral. But calls for a "food revolution" come most often from a region where the temperature rarely varies more than a few degrees. In the national conversation about developing a sustainable and equitable food tradition, the huge portion of our population who live where the soil freezes hard for months of the year feel like they're left out in the cold.In Winter's Kitchen reveals how a food movement with deep roots in the Heartland-our first food co-ops, most productive farmland, and the most storied agricultural scientists hail from the region-isn't only thriving, it's presenting solutions that could feed a country, rather than just a smattering of neighborhoods and restaurants. Using the story of one thanksgiving meal, Dooley discovers that a locally-sourced winter diet is more than a possibility: it can be delicious.
In a Cajun Kitchen: Authentic Cajun Recipes and Stories from a Family Farm on the Bayou
by Terri Pischoff WuerthnerWhen most people think of Cajun cooking, they think of blackened redfish or, maybe, gumbo. When Terri Pischoff Wuerthner thinks of Cajun cooking, she thinks about Great-Grandfather Theodore's picnics on Lake Carenton, children gathering crawfish fresh from the bayou for supper, and Grandma Olympe's fricassee of beef, because Terri Pischoff Wuerthner is descended from an old Cajun family. Through a seamless blend of storytelling and recipes to live by, Wuerthner's In a Cajun Kitchen will remind people of the true flavors of Cajun cooking. When her ancestors settled in Louisiana around 1760, her family grew into a memorable clan that understood the pleasures of the table and the bounty of the Louisiana forests, fields, and waters. Wuerthner spices her gumbo with memories of Cajun community dances, wild-duck hunts, and parties at the family farm. From the Civil War to today, Wuerthner brings her California-born Cajun family together to cook and share jambalaya, crawfish étoufée, shrimp boil, and more, while they cook, laugh, eat, and carry on the legacy of Louis Noel Labauve, one of the first French settlers in Acadia in the 1600s. Along with the memories, In a Cajun Kitchen presents readers with a treasure trove of authentic Cajun recipes: roasted pork mufaletta sandwiches, creamy crab casserole, breakfast cornbread with sausage and apples, gumbo, shrimp fritters, black-eyed pea and andouille bake, coconut pralines, pecan pie, and much more. In a Cajun Kitchen is a great work of culinary history, destined to be an American cookbook classic that home cooks will cherish.
In a French Kitchen
by Susan Herrmann LoomisA delightful celebration of French life and the cooks who turn even the simplest meals into an occasion Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, American readers have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis--an expat who long ago traded her American grocery store for a bustling French farmer's market--demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal. One by one, readers are invited to meet the busy people of Louviers and surrounding villages and towns of Loomis's adopted home, from runway-chic Edith, who has zero passion for cooking--but a love of food that inspires her to whip up an array of mouthwatering dishes--to Nathalie, who becomes misty-eyed as she talks about her mother's Breton cooking, then goes on to reproduce it. Through friends and neighbors like these, Loomis learns that delicious, even decadent meals don't have to be complicated. Are French cooks better organized when planning and shopping? Do they have a greater ability to improvise with whatever they have on hand when unexpected guests arrive? The answer to both is: Yes. But they also have an innate understanding of food and cooking, are instinctively knowledgeable about seasonal produce, and understand what combination of simple ingredients will bring out the best of their gardens or local markets. Thankfully for American readers, In a French Kitchen shares the everyday French tips, secrets, and eighty-five recipes that allow them to turn every meal into a sumptuous occasion.