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Appalachian Home Cooking: History, Culture, & Recipes
by Mark F. Sohn“The 80 recipes are important, but really, this is a food-studies book written for those who feel some nostalgia for, or connection to, Appalachia.” —Lexington Herald-LeaderMark F. Sohn’s classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia’s food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.“When you read these recipes for chicken and dumplings, country ham, fried trout, crackling bread, shuck beans, cheese grits casseroles, bean patties, and sweet potato pie your mouth will begin to water whether or not you have a connection to Appalachia.” —Loyal Jones, author of Appalachian Values“Offers everything you ever wanted to know about culinary mysteries like shucky beans, pawpaws, cushaw squash, and how to season cast-iron cookware.” —Our State“Tells how mountain people have taken what they had to work with, from livestock to produce, and provides more than recipes, but the stories behind the preparing of the food . . . The reading is almost as much fun as the eating, with fewer calories.” —Modern Mountain Magazine
Appendix to the I Hate to Cook Book
by Peg Bracken140 brand-new recipes and more of those hilarious tips on how to stay happy on the kitchen front
Appetite For Change
by Warren J. BelascoIn this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods. From reviews of the previous edition: "Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food. "--Joan Jacobs Brumberg, The Nation "This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!"--The Digest: A Review for the Interdisciplinary Study of Food "Now comes an examination of . . . the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America. . . . Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones. "--Publishers Weekly "A challenging and sparkling book. . . . In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change. "--Food and Foodways "Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply. . . . This is a thought-provoking and pioneering examination of recent events that are still very much part of the present. "--Tufts University Diet and Nutrition Letter
Appetite and Food Intake: Central Control, Second Edition
by Ruth HarrisNearly half of the world’s adult population is either clinically obese or overweight. Excess weight increases risk for multiple other chronic diseases and represents a major global health issue. Weight gain results from an imbalance between energy intake and expenditure, which can only be corrected if the physiologic and neuroendocrine systems that have the potential to control energy balance are identified. The first edition of this book reviewed knowledge on the intake of micro- and macronutrients, food choice, and opposing views on whether or not there are mechanisms that control food intake. Appetite and Food Intake: Central Control, Second Edition contains all new chapters and serves as a companion to the first by reviewing current knowledge on neuroendocrine mechanisms that influence food intake and glucose metabolism, including environmental influences on their development, with an emphasis on recent progress in understanding forebrain and hindbrain control of ingestive behavior.In addition, there is a discussion on the benefits derived from novel models for exploring ingestive behavior and the progress that has been achieved due to new technologies. Although major progress is being made in understanding the complex interplay between different control systems, the limits of our knowledge are acknowledged in chapters that review the efficacy of current weight control drugs and the relative importance of fat free mass and body fat in driving food intake.
Appetite for Change: Soulful Recipes from a North Minneapolis Kitchen
by Appetite for ChangeThe delicious recipes and community spirit that have made Appetite for Change a force for good in North Minneapolis Feed someone a delicious meal, and you've satisfied a moment&’s hunger. Show someone how to cultivate, cook, and share good food, and you satisfy the hungry soul of a whole community. Feeding the soul is what Appetite for Change does, working to improve the foodscape in its Northside community through youth-led urban gardens and farmers markets, cooking workshops and a meal box delivery service, and the Breaking Bread Cafe. Sharing both enticing recipes and heartfelt stories of sustenance, Appetite for Change is filled with soul food classics that feature light twists and local touches and show how multiple cultures can commingle within one cookbook—and even one plate. There are recipes here for everyone: side dishes like Caribbean Coleslaw, Okra Succotash, and Curried Potato Bites; salads, including Purple Rain Salad and Beet It Salad, both created by AFC youth members to sell at Twins baseball games; small plates, from Jackfruit Nachos to Fried Green Tomatoes; and family-favorite soups and stews, like Lentil Sweet Potato Stew and Jambalaya. There are even breakfast options—including Jerk Shrimp and Cheese Grits, Banana Pecan Bread, and a Big, Beautiful Frittata—and desserts ranging from Flourless Chocolate Cake to Cranberry Cream Cheese Bars. And when it&’s time to feed a crowd, look no further than the &“Community Feasts&” chapter, chock-full of recipes as familiar as Fried Chicken and as singular as Delicata Black Bean Tacos. Healthy, affordable, easy, and delicious, all of the recipes shared here connect with stories of how the people and purpose behind Appetite for Change have brought nourishing hope and new life to an entire community.
Appetite for Innovation: Creativity and Change at elBulli
by M. Pilar OpazoThe name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into sensational reality. People traveled from all over the world—if they could secure a reservation during its six months of operation—to experience the wonder that chef Ferran Adrià and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something new? <P><P>Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. Pilar Opazo joined elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. In this book, she compares this moment to the culture of change that first made elBulli famous, and then describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She finds that the successful strategies employed by elBulli are similar to those required for innovation in art, music, business, and technology, proving the value of the elBulli model across organizations and industries.
Appetite for Life
by Stacey AntineAppetite for Life is a fun, practical, and proven guide to raising healthy eaters, from Stacey Antine, founder and CEO of HealthBarn USA. Filled with more than 100 nutritious, easy-to-prepare, kid-approved-thumbs-up recipes, Appetite for Life will transform the way your family eats by getting them off the pre-packaged, fast-food path. This essential cookbook and nutrition guide is a must-own for mothers whose kids have been rejecting their vegetables for years; for readers of Michael Pollan, Alice Waters, and Jamie Olliver; and for supporters of First Lady Michelle Obama’s “Let’s Move” initiative to fight obesity.
Appetite for Life: The Biography of Julia Child
by Noel Riley FitchJulia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking. In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals. Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.
Appetite for Power: Eating, Drinking & Dealmaking in NYC: A Billions Guide
by Bahar LeventogluMore than One Hundred Iconic New York City Dining Institutions From hole-in-the-walls to cozy neighborhood gems to Michelin-starred restaurants, the characters in the SHOWTIME® series Billions know how to eat well, as any fan of the beloved show can confirm. Creators Brian Koppelman and David Levien spectacularly display the city's vibrant food scene—but it's more than showing us how the one percent eats. It's about integrating food, which brings people together and is an integral part of our daily lives, into the storyline while honoring the quality, the diversity, and the legacy of culinary culture in New York City. It&’s about the city staples that have been around for generations. It&’s about the immigrants who brought their own food to New York and made it a part of city culture. It&’s about the power joints where the movers and shakers of the city discuss the affairs of the day. It&’s about the pizza slice or the candy bar that takes you back to your childhood. It&’s about those who start at the bottom of the kitchen chain and ultimately open their own restaurant as well as about the old who pass the torch to future generations. It&’s about the energy and the creativity in New York food industry that is setting the standards for the rest of the world. It&’s about everyone who has contributed to making New York the dining capital of the world as it is today. This book presents the complete list of restaurants, bars, bakeries, bodegas, and more, featured in Billions. The listings include description and history of the chef and building, signature dishes, fun facts, and of course, tie-in to the show's storyline. Which characters are eating there? What is the occasion? What are they discussing? Features include: Empire DinerYonah Schimmel&’s Knish BakerySushi NakazawaPeking Duck HouseVeselkaThe Spotted PigIvan RamenLibrary Bar at the NoMad HotelEmmy SquaredMorgenstern's Ice CreamSo many more!
Appetite for Profit: How the Food Industry Undermines Our Health and How to Fight Back
by Michele SimonThe United States is currently embroiled in a national debate over the growing public health crisis caused by poor diet. People are starting to ask who is to blame and how can we fix the problem, especially among children. Major food companies are responding with a massive public relations campaign. These companies, including McDonald's, Coca-Cola, Kraft, and General Mills, are increasingly on the defensive. In response, they pretend to sell healthier food and otherwise position themselves" as part of the solution. Yet they continue to lobby against commonsense nutrition policies. Appetite for Profit exposes this hypocrisy and explains how to fight back by offering reliable resources. Readers will learn how to spot the PR and how to organize to improve food in schools and elsewhere. For the first time, author Michele Simon explains why we cannot trust food corporations to "do the right thing. " She describes the local battles of going up against the powerful food lobbies and offers a comprehensive guide to the public relations, front groups, and lobbying tactics that food companies employ to trick the American public. Simon also provides an entertaining glossary that explains corporate rhetoric, including phrases like "better-for-you foods" and "frivolous lawsuit. "
Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes
by Isa Chandra Moskowitz Matthew RuscignoThis is not your mother's low-fat cookbook. There's no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals...no fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction, bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave--lasagna, tacos, barbecue, curries, stews, and much more--and it's all: Only 200 to 400 calories per serving Plant-based and packed with nutrients Low in saturated fat and sugar; high in fiber Drop-dead delicious You'll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy--for health at any size.
Appetites and Anxieties: Food, Film, and the Politics of Representation
by Cynthia Baron Diane Carson Mark BernardCinema is a mosaic of memorable food scenes. Detectives drink alone. Gangsters talk with their mouths full. Families around the world argue at dinner. Food documentaries challenge popular consumption-centered visions. In Appetites and Anxieties: Food, Film, and the Politics of Representation, authors Cynthia Baron, Diane Carson, and Mark Bernard use a foodways paradigm, drawn from the fields of folklore and cultural anthropology, to illuminate film's cultural and material politics. In looking at how films do and do not represent food procurement, preparation, presentation, consumption, clean-up, and disposal, the authors bring the pleasures, dangers, and implications of consumption to center stage. In nine chapters, Baron, Carson, and Bernard consider food in fiction films and documentaries-from both American and international cinema. The first chapter examines film practice from the foodways perspective, supplying a foundation for the collection of case studies that follow. Chapter 2 takes a political economy approach as it examines the food industry and the film industry's policies that determine representations of food in film. In chapter 3, the authors explore food and food interactions as a means for creating community in Bagdad Café, while in chapter 4 they take a close look at 301/302, in which food is used to mount social critique. Chapter 5 focuses on cannibal films, showing how the foodways paradigm unlocks the implications of films that dramatize one of society's greatest food taboos. In chapter 6, the authors demonstrate ways that insights generated by the foodways lens can enrich genre and auteur studies. Chapter 7 considers documentaries about food and water resources, while chapter 8 examines food documentaries that slip through the cracks of film censorship by going into exhibition without an MPAA rating. Finally, in chapter 9, the authors study films from several national cinemas to explore the intersection of food, gender, and ethnicity. Four appendices provide insights from a food stylist, a selected filmography of fiction films and a filmography of documentaries that feature foodways components, and a list of selected works in food and cultural studies.
Appetites: A Cookbook
by Anthony Bourdain Laurie WooleverAnthony Bourdain is man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if he's cooking, it's for family and friends. Appetites, his first cookbook in more than ten years, boils down forty-plus years of professional cooking and globe-trotting to a tight repertoire of personal favorites--dishes that everyone should (at least in Mr. Bourdain's opinion) know how to cook. Once the supposed "bad boy" of cooking, Mr. Bourdain has, in recent years, become the father of a little girl--a role he has embraced with enthusiasm. After years of traveling more than 200 days a year, he now enjoys entertaining at home. Years of prep lists and the hyper-organization necessary for a restaurant kitchen, however, have caused him, in his words, to have "morphed into a psychotic, anally retentive, bad-tempered Ina Garten." The result is a home-cooking, home-entertaining cookbook like no other, with personal favorites from his own kitchen and from his travels, translated into an effective battle plan that will help you terrify your guests with your breathtaking efficiency.
Appetites: On the Search for True Nourishment
by Geneen RothExplores the process of questioning what was at the core of the author's own life, her ultimate return to good health, and the new and unexpected ways she found to nourish herself and those she has loved and worked with. Looks into women's friendships and what happens when they change; the longing for success and affirmation for one's work; the conflicting emotions a woman can have when she considers whether or not to have a child; the longing for a safe place to live and build toward the future. "A story of friends and women with whom the author has worked as they've questioned the meaning of success, thinness, friendship, and fulfillment. "
Appetites: Why Women Want
by Caroline KnappIn Appetites, Caroline Knapp confronts Freud's famous question, "What do women want?" and boldly reframes it, asking instead: How does a woman know, and then honor, what it is she wants in a culture bent on shaping, defining, and controlling her desires? Knapp, best-selling author of Drinking: A Love Story and Pack of Two: The Intricate Bond Between People and Dogs, has turned her brilliant eye towards how a woman's appetite-for food, love, work, and pleasure-has become a battlefield. She uses her own experiences with anorexia as a powerful exploration of what can happen when we are divorced from our most basic hungers-and offers her own success as testament to the joy of saying "I want."Provocative, important, and deeply familiar, Appetites beautifully-and urgently-challenges all women to learn what it is to feed both the body and the soul.
Appetizers & Beverages from Santa Fe Kitchens
by The Museum of New Mexico FoundationA treasury of recipes from New Mexico&’s renowned culinary community, reflecting the state&’s diverse and delicious tastes. For centuries, Santa Fe has charmed visitors and captured the imagination and spirit of its residents. A central ingredient in the making of Santa Fe's charm has been the kitchens of the city and the surrounding area. Whether in the home or in restaurants, Santa Fe Kitchens reflect the diversity if its residents and visitors, and blend the diverse cultures of New Mexico. Now, the Museum of New Mexico Foundation has collected more than 200 recipes from its membership, local chefs, artists and dignitaries to help create this exciting new cookbook. Unique and delicious recipes from some of New Mexico&’s most renowned chefs reflect the balance of Santa Fe&’s cultures and lifestyle. Find recipes from the most renowned kitchens of New Mexico, including: · Coyoto Café—Mark Miller, proprietor and chef; Bradley Borchardt, chef · El Farol—David Salazar, proprietor; James C. Caruso, chef · Fuego Restaurant—Bouneou Maxine · Harry's Roadhouse—Harry Shapiro, proprietor and author · Jane Butel Cooking School—Jane Butel, proprietor and author · Jinja Café—Lesley Allin, proprietor and chef · Los Pinos Guest Ranch, Pecos—Alice M. McSweeney, proprietor and chef · Osteria D'Assisi—Lino Pertusini, proprietor; F. Ventricini, chef · Santa Fe School of Cooking—Nicole Ammerman · Paula Lambert, author, The Cheese Lover's Cookbook and Guide
Appetizers Cookbook
by Gooseberry PatchGet a taste of Gooseberry Patch in this collection of over 20 favorite appetizer recipes! Gooseberry Patch Appetizers is filled with recipes that are not only good, but also simple to make…Tropical Chicken Wings, Spinach Pinwheels, Jalapeno Poppers, Southwest Potato Skins and Fruit Salsa are just a few.
Apple Cider Murder (Frosted Love Cozy Mysteries #18)
by Summer PrescottSometimes things that are usually fun, turn out to be a nightmare... Hayrides and cider and murder, oh my! Fall has always been one of cupcake baker, Melissa Beckett's, favorite seasons, and she's determine to make this one special, even if the seasons don't change much in her beachside town of Calgon, Florida. Chas and Missy are enjoying married life, running their successful bed and breakfast, as well as the bakery next door. It seems like things couldn't be better for the happy couple, until one of their guests expires during afternoon tea. Experience the appearance of familiar and much- beloved characters in this special, holiday season Cozy Mystery, while you enjoy the twists and turns of Missy and Chas solving the murder. Will they ever have a normal holiday? What fun would that be?
Apple Cider Slaying (A Cider Shop Mystery #1)
by Julie Anne LindseyApples are at the core of the family business run by Winona Mae Montgomery and her Granny Smythe. But this year’s crop is unseasonably ripe with murder . . . ONE ROTTEN APPLE Blossom Valley, West Virginia, is home to Smythe Orchards, Winnie and her Granny’s beloved twenty-five-acre farm and family business. But any way you slice it, it’s struggling. That’s why they’re trying to drum up business with the “First Annual Christmas at the Orchard,” a good old-fashioned holiday festival with enough delicious draw to satisfy apple-picking locals and cider-loving tourists alike—until the whole endeavor takes a sour turn when the body of Nadine Cooper, Granny’s long-time, grudge-holding nemesis, is found lodged in the apple press. Now, with Granny the number one suspect, Winnie is hard-pressed to prove her innocence before the real killer delivers another murder . . . “The characters are delightful . . . Plenty of action and suspense.”—RT Book Reviews on Murder in Real Time Includes Recipes!
Apple Cider Vinegar Drinks for Health: 100 Teas, Seltzers, Smoothies, and Drinks to Help You • Lose Weight • Improve Digestion • Increase Energy • Reduce Inflammation • Ease Colds • Relieve Stress • Look Radiant (For Health Series)
by Britt BrandonEnjoy the many benefits of apple cider vinegar—including weight loss, increased energy, glowing skin, better digestion, and improved immune system function—with these 100 delicious drink recipes.Apple cider vinegar is one of the most popular home remedies—for good reason. This all-natural liquid can help with everything from cholesterol to weight loss to varicose veins while also offering numerous natural beauty solutions to promote healthy skin, hair, and nails. Utilizing the numerous benefits of apple cider vinegar has never been easier, thanks to Apple Cider Vinegar Drinks for Health. From satisfying smoothies, to soothing hot drinks, to refreshing tonics, these one hundred recipes are a delightful way to add variety to your daily health routine and gain benefits including better digestion, increased energy, and reduced inflammation. Learn how to receive the maximum health benefits including the best time to drink apple cider vinegar and the optimal amount needed for effective results. Each chapter offers drink recipes designed to provide a specific health benefit on everything from detoxification, to cold and sinus relief, to anti-aging, and much more.
Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More?the Natural Way
by Simone McgrathApple Cider Vinegar is an amazing substance that has many health benefits—it helps with weight loss, allergies, skin and health issues, and much more. It is recommended in many health programs and diets. It can be overwhelming to figure out all of the great uses of this magical vinegar, but this comprehensive handbook can help. With detailed information on everything to do with apple cider vinegar—the benefits, uses, recipes, and insightful facts—this guide will teach you all about using it to: -Lose lose weight -As a medicinal tool -Treat common ailments -For hair, skin, legs, and oral health -Cooking soups, salads, main meals, healthy drinks, and desserts More and more people are learning about the wealth of benefits that apple cider vinegar brings, and this handbook will explain all of them.
Apple Cider Vinegar: Nature's Most Versatile and Powerful Remedy
by Larry TrivieriFind out why millions of people around the world have for centuries turned to apple cider vinegar as a powerful remedy for treating many of their most common health conditions and learn how you too can use it to resolve many of your own health complaints. For centuries, apple cider vinegar has been used as a folk remedy to treat a host of health issues, from indigestion and low energy to sore throats and toothache. It is also a remarkable beauty aid that can help remove unwanted blemishes and add strength and sheen to hair. And that&’s just the tip of what this amazing elixir can do.Best-selling health author Larry Trivieri, Jr. has written this practical guide to the many well-known benefits of apple cider as well as the elixir&’s newly discovered powers as a natural anti-inflammatory. Apple cider vinegar:--Helps promote weight loss--Lowers blood cholesterol--Controls blood glucose levels--Increases energy levels--Relieves nasal congestion--Alleviates indigestion--Fights gum disease and toothache--Freshens breath and whitens teeth--Soothes bee and wasp stings--And so much moreThis book begins by looking at the long history of apple cider vinegar use and examines the science behind its many benefits. It then explains how you can choose the best apple cider vinegar, and even tells you how to make it at home. The main section of this book is a complete A-Z guide that shows you how to use apple cider vinegar to prevent and reverse over 80 common health conditions, and to improve and maintain the health and appearance of your hair, skin, teeth and gums. Each entry includes a clear discussion of the topic, explains how and why apple cider vinegar works to help each condition, and then guides you on how to most effectively use it.Apple Cider Vinegar is the most complete and comprehensive book of its kind. By applying what you will learn in it, you will take an important step to better and longer lasting health.
Apple Crisp Murder (Frosted Love Cozy Mysteries #30)
by Summer PrescottIsn't it Funny how attractive people... Sometimes attract trouble? Cupcake baker and amateur sleuth, Melissa Beckett, is hosting a very high profile guest at the bed and breakfast inn that she owns with her hunky hubby, Detective Chas Beckett. Their helpful handyman, Spencer, is starry- eyed over the glamorous guest, and finds himself in protective mode when a deranged stalker steps into the scene. Will the gang be able to protect the superstar from the darkness that follows her? Find out in this fast-paced, edge-of-your- seat Cozy Mystery! Cupcake recipe included.
Apple Day
by Kimberly Long CockroftLong ago, when the mountains looked down on a bare, quiet valley, Molly's grandparents planted tiny saplings in a newly cleared field. Now Molly and her cousin Sam pick apples from the orchard to make blue-ribbon applesauce! Recipe Included.
Apple Farmer Annie Board Book
by Monica WellingtonA new format for a yummy fall favorite Filled with bright primary colors and pictures of America's favorite fruit, Wellington's enticing story follows Annie, a busy apple farmer. She picks, counts, sorts, bakes tasty treats, and sells her best apples. Already successful in hardcover and paperback, Apple Farmer Annie in board book format is one that young tots will find absolutely irresistible.