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A Catered Quilting Bee (A Mystery With Recipes #17)
by Isis CrawfordSisters and caterers Bernie and Libby Simmons, owners of A Little Taste of Heaven, return for another culinary cozy with catering, dogs, and murder. Quilts, quiet, and delicious food. That&’s exactly what Bernie and Libby expect as they build the menu for the Longely Sip and Sew Quilting Circle&’s first-ever exhibition hosted at the local library. The eclectic ladies of the group couldn&’t appear more harmlessly wholesome if they tried, especially mild-mannered kindergarten teacher Cecilia Larson, who hired A Little of Taste of Heaven to cater the event. So it&’s a complete shock when disturbing news drops about member Ellen Fisher, found hanging from a plant hook in her otherwise pristine sewing room . . . All are very quick to deem the tragic death a suicide. All except for Cecilia. She believes something else happened to her best friend—who was busy adding the finishing stitches on her greatest work yet in hopes of displaying it at the exhibition—and looks to Bernie and Libby to expose the truth . . . and the killer. As Ellen&’s patchy past comes into focus along with a mysterious connection to a missing seven-hundred-year-old quilt fragment, can the sisters unravel the victim&’s final thread before another turns up dead? Includes Original Recipes for You to Try!
A Catered St. Patrick's Day: A Mystery With Recipes (A Mystery With Recipes #8)
by Isis Crawford&“Cozy fans will appreciate the zany characters, witty dialogue and puzzling plot.&”—Publishers Weekly To most of the people of Longely, New York, St. Paddy's Day means good food, great music, and plenty of Guinness. But when the lifeless body of Mike Sweeney floats to the top of a vat of green beer, it looks like the luck o' the Irish has just run out. Unfortunately for the Simmons sisters, Bernie and Libby, the number one suspect is related to one of their very best catering customers, the pampered and powerful Bree Nottingham. When Bree visits A Little Taste of Heaven to beseech them to clear her nephew's name, they just can't say no. But the more information Bernie and Libby stir up, the more Duncan Nottingham looks like a killer. For Bernie and Libby, the situation is in danger of boiling over. And they can't count on good old Saint Pat to drive out the snake in their midst…they'll have to do it themselves. &“Fans of culinary cozies by Joanne Fluke and Diane Mott Davidson will enjoy discovering Crawford.&”—Library JournalIncludes original recipes for you to try!
A Catered Tea Party (A Mystery With Recipes #12)
by Isis CrawfordA billionaire is felled at a fundraiser: &“Fans of culinary cozies by Joanne Fluke and Diane Mott Davidson will enjoy discovering Crawford.&”—Library Journal Everyone in Longely, New York is talking about Blue House, an art complex that will bring the quaint little town a theater, an art gallery, and even a restaurant and coffee bar. But they&’re less than enthusiastic about Ludvoc &“Zeb&” Zalinsky, the self-made billionaire who&’s funding the complex—and rubbing everyone the wrong way. Sisters Bernie and Libby Simmons are catering an elaborate tea party for an opening night gala fundraiser. But just when it seems the Alice in Wonderland-themed tea party is going according to plan, Zeb lifts an electric tea kettle, clutches his chest, and falls to the floor. It doesn&’t take long for police to decide that this seemingly random accident was actually cold-blooded murder. As Bernie and Libby set out to find the culprit, they realize Zeb might have had more enemies than money. With so many possible culprits to sort through, only one thing is clear: Zeb was poured a steaming cup of revenge—and a second serving may be on the menu… Includes original recipes for you to try!
A Catered Thanksgiving (A Mystery With Recipes #7)
by Isis CrawfordA dysfunctional family holiday turns deadly in this &“sprightly&” mystery (Publishers Weekly). Whipping up Thanksgiving dinner can be stressful for anyone, but that goes double for the Field family. Everything has to be perfect, or they risk getting cut out of dominating patriarch Monty&’s lucrative will. That&’s where sisters Bernie and Libby&’s catering company, A Little Taste of Heaven, comes in. Surely with their lumpless mashed potatoes and to-die-for gravy, even the super-dysfunctional Fields can get along for one meal. But no one can dress up disaster when the turkey goes boom right in Monty&’s scowling face, sending him to that great dining room in the sky. With everyone harboring their own cornucopia of secrets, discovering who wanted to carve up Monty won&’t be easy. Worse, the Field Mansion is draped under a snowstorm, trapping them with a killer determined to get more than his piece of the pie. Bernie and Libby will have to find out who the culprit is, fast, before the leftovers—and their chances of surviving—run out for good… Includes tasty recipes! &“Fans of culinary cozies by Joanne Fluke and Diane Mott Davidson will enjoy discovering Crawford.&” –Library Journal
A Catered Valentine's Day (A Mystery With Recipes #4)
by Isis CrawfordIn this &“well-paced&” mystery, a chocolate shop owner is killed, and there&’s quite an assortment of suspects (Publishers Weekly). Sisters Bernie and Libby, owners of A Taste of Heaven, have plans to partner up with the Just Chocolate store for a taste-tempting Valentine's Day fundraiser featuring pairings of exotic chocolates, food, and wine, as well as a bachelor auction. And though Bernie isn&’t too happy about her boyfriend volunteering to be auctioned off, she&’s got too much on her plate to be jealous: one of the coolers is leaking; they need a new butter supplier, and the mother of a very good client has died. Putting their preparations on hold, Bernie and Libby attend the funeral, only to be recruited to help solve a mystery. In an old cemetery-turned-lover&’s-lane, the body of Ted Gorman has been found in someone else&’s grave. The same Ted Gorman who supposedly died in a fiery car crash weeks earlier. Ted was the owner–with his wife–of Just Chocolate. So now, as Bernie and Libby continue working with the grieving widow, they open up a mixed box of dark financial scandal, sticky family ties, bittersweet passion, and just desserts.Includes scrumptious dessert recipes for you to try! &“Fans of culinary cozies by Joanne Fluke and Diane Mott Davidson will enjoy discovering Crawford.&” –Library Journal
A Catered Wedding (A Mystery With Recipes #2)
by Isis CrawfordSomeone&’s shot an arrow at the bride, and it isn&’t Cupid…A mystery filled with &“clever dialogue and an eccentric supporting cast&” (Publishers Weekly). Bernadette and Libby Simmons have been working twelve-hour days, and between whipping up sweet treats and catering high school graduation parties, the sisters have to fit one more event into their busy schedule: catering a high-society wedding that takes a very low turn… Leeza Sharp is getting ready to have the wedding of her dreams. She&’s got a $25,000 dress (gorgeous and made to order), a rich Estonian fiancé (head of a multimillion-dollar caviar empire) and a four-star menu (planned by none other than Bernie and Libby). Never mind that she's not really in love with her boring, bland groom-to-be. But the dream wedding turns into a nightmare. Hours before she&’s scheduled to walk down the aisle, Leeza takes an arrow to the chest. Now Libby and Bernadette have more on their minds than pouring Cristal and cutting up wedding cake: they&’ve got an archery-inclined killer to find…Includes 6 delectable recipes for you to try! &“The sisters&’ playful rivalry, clever dialogue and an eccentric supporting cast make for plenty of cozy fun.&”—Publishers Weekly &“Frequent humor, a couple of little-old-lady Marxists, and several delicious recipes complete the cozy picture. Recommended for culinary mystery fans.&”—Library Journal
A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants
by Rick BrowneFrom the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped).Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great.“Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel“It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal“Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants
by Rick BrowneFrom the public television host, a tour of the US’s oldest and greatest dining spots—with “delightful tales, delicious recipes, and hundreds of photographs” (Ted Allen, host of Food Network’s Chopped).Come along on a pilgrimage to some of the oldest, most historic restaurants in America. Each is special not only for its longevity but also for its historic significance, interesting stories, and, of course, wonderful food. The oldest Japanese restaurant in the country is profiled, along with stagecoach stops, elegant eateries, barbecue joints, hamburger shops, cafes, bars and grills, and two dueling restaurants that both claim to have invented the French dip sandwich.The bestselling author and host/producer of Barbecue America shares the charm, history, and appeal that made these establishments, some as many as three hundred years old, successful. Each profile contains a famous recipe, the history of the restaurant, a look at the restaurant today, descriptions of some of its signature dishes, fun facts that make each place unique, and beautiful photos. It’s all you need for an armchair tour of one hundred restaurants that have made America great.“Browne spent three years traveling more than 46,000 miles to profile the 100 restaurants, inns, taverns and public houses he selected as being the most historic, most interesting and most successful.” —Orlando Sentinel“It is Browne’s exploration of the history behind each place that I found most interesting…The White Horse Tavern gave him the Beef Wellington recipe. Peter Luger, the legendary Brooklyn Steakhouse, shared one for German Fried Potatoes and Katz’s Delicatessen in New York City offered Katz’s Noodle Kugel. And, Ferrara in Little Italy in New York City parted with its cannoli recipe.” —Sioux City Journal“Ask any chef: It’s not easy keeping a restaurant alive for a week, let alone a year or a decade. So what does it take to last a century? After five years of criss-crossing the country and gobbling up regional specialties from chowder to chili, Rick Browne reveals the answer to that question.” —Ted Allen, host of Food Network’s Chopped
A Change of Appetite
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
A Change of Appetite: Where Delicious Meets Healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: Where delicious meets healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: Where delicious meets healthy
by Diana HenryWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish-, and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia. In her year of good eating, Diana lost weight, but this was about much more than weight loss - lead by taste, it was about discovering a healthier, fresher way of eating. From a Cambodian salad of shrimps, grapefruit, toasted coconut, and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, with goodness and with color. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food that nourishes body and soul.
A Change of Appetite: where delicious meets healthy
by Diana Henry'Cookery Book of The Year' Guild of Food Writers AwardsShortlisted for the André Simon AwardsNominated for The Bookseller Cookery Book Award, Sponsored by FoylesWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana disocovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavour, goodness and colour. Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.
A Changeless Land: Continuity and Change in Philippine Politics
by David G. TimbermanFirst Published in 1992. Routledge is an imprint of Taylor & Francis, an Informa company.
A Chateau Under Siege (The Dordogne Mysteries #15)
by Martin WalkerFrance's favourite country cop, Bruno, faces a dangerous threat to the town he polices and the people he protects. Loved by millions, the Dordogne Mysteries are the perfect combination of mystery and escapism.The event of the Périgord tourist season is to be the re-enactment of the liberation of the historic town of Sarlat from the English in 1370. But it all goes wrong when the man playing the part of the French general is almost killed in the heat of the action.The immediate question for chief of police Bruno Courrèges is was this an accident - or deliberate? The stakes rise when Bruno learns that the man, Kerquelin, was running Frenchelon, the secret French electronic intelligence base nearby, after being recruited from a brilliant Silicon Valley career. His old Silicon Valley colleagues have been invited to stay at the luxurious local chateau of Rouffillac as his guests to enjoy the Sarlat show.As he investigates, Bruno discovers that Kerquelin's wound was faked, that he is alive and well and secretly negotiating a massive deal to build a semi-conductor industry in France. But then a whole new and dangerous player emerges, determined to nip the deal in the bud.(P) 2023 Quercus Editions Limited
A Chateau Under Siege: A Bruno, Chief of Police Novel (Bruno, Chief of Police Series #16)
by Martin WalkerWhen an actor in a local play is attacked during a performance, Bruno must learn whether it was an accident, a crime of passion, or an assassination attempt with implications far beyond the small French village.The town of Sarlat is staging a reenactment of its liberation from the British in the Hundred Years War when the play&’s French hero, Brice Kerquelin, is stabbed and feared fatally wounded. Is it an unfortunate prop malfunction—or something more sinister? The stricken man happens to be number two in the French intelligence service, in line for the top job. Bruno is tasked with the safety of the victim&’s daughters, Claire and Nadia, as well as their father&’s old Silicon Valley buddies, ostensibly in town for a reunion. One friend from Taiwan, a tycoon in chip fabrication, soon goes missing, and Bruno suspects there may be a link to the French government&’s efforts to build a chip industry in Europe—something powerful forces in Russia and China are determined to scuttle. Wading through a tangle of rivalries and secrets, Bruno begins to parse fact from fiction—while also becoming embroiled in some romantic complications, and, of course, finding time to put together some splendid meals.
A Chateau Under Siege: a riveting murder mystery set in rural France (The Dordogne Mysteries #15)
by Martin WalkerFrance's favourite country cop, Bruno, faces a dangerous threat to the town he polices and the people he protects.The event of the Périgord tourist season is the re-enactment of the liberation of the historic town of Sarlat from the English in 1370. But it all goes wrong when the man playing the part of the French general is almost killed in the heat of the action.The immediate question for chief of police Bruno Courrèges is: was this an accident - or deliberate? The stakes rise when Bruno learns that the man, Kerquelin, was running Frenchelon, the secret French electronic intelligence base nearby, after being recruited from a brilliant Silicon Valley career.As he investigates, Bruno discovers that Kerquelin's wound was faked, that he is alive and well and secretly negotiating a massive deal to build a semi-conductor industry in France. But then a whole new and dangerous player emerges, determined to nip the deal in the bud.****************************Praise for A Chateau Under Siege'French tourism should raise a glass to [Walker's] Dordogne Mysteries' Daily Mail 'I love these books' 5* Reader Review'A captivating, ingenious slice of escapism' Woman's Own'A fantastic book, a must-read' 5* Reader Review'Atmospheric and wonderfully complex' Lancashire Evening Post'Superb plots. Superb characters. Tantalising cuisine' 5* Reader Review
A Chef's Book of Favorite Culinary Quotations: An Inspired Collection for Those Who Love to Cook and Those Who Love to Eat
by Susi Gott SeguretA Chef&’s Book of Favorite Culinary Quotations features over 200 fun and inspirational quotes for anyone who loves to cook, eat, and entertain, or simply loves to dream about all of the above.Food is a major part of our lives. We all have to eat and most of us have to cook. But even though Julia Child and Irma Rombauer and other visionaries inspired us to think of cooking as a joy, most of us still need to be reminded that cooking and eating can be fun and inspirational as well as essential! A Chef&’s Book of Favorite Culinary Quotations highlights words of wisdom from a wide variety of people, including those in the food world and beyond. This scrumptious collection is a perfect gift for the food lover in all of us.
A Chef's Tools (Community Helpers and Their Tools Series)
by Holden StraussOrder up! This book introduces readers to a chef’s career by focusing on the tools they use. Readers explore essential tools used in a restaurant’s kitchen, including peelers, knives, timers, and thermometers. <p><p>The text demonstrates how each tool works and how it helps a chef make a meal. Accessible text and eye-catching photographs are sure to grab the reader’s attention, while fascinating facts deepen their understanding of tools and careers in a fun and dynamic way. The book concludes with a graphic organizer highlighting the tools mentioned and their functions, which will round out the reader’s learning experience.
A Chinese Cookbook For Kids (Cooking Around The World Ser.)
by Rosie HankinChina is the fourth-largest country in the world, and it is home to one of the broadest-reaching culinary traditions. However, students will be interested to find that the food found in most Chinese restaurants has little resemblance to the traditional dishes of China. <P><P>This engaging, fact-filled book explores the foods associated with five of the best-known food destinations in the country. Simple recipes from each region are presented in easy-to-follow steps and photographs. <P><P>Familiar foods like sweet and sour chicken are shown alongside lesser-known fare, like Lions Head Meatballs, providing something for adventurous eaters and reluctant readers alike. A gorgeous introduction to one of the planets most diverse, and delicious, food traditions.
A Christmas Candy Killing (A Killer Chocolate Mystery #1)
by Christina RomerilTheir chocolates are to die for—but things aren&’t so sweet when a real killer comes to town, in this debut mystery perfect for fans of Joanne Fluke and Laura Childs.Identical twin sisters Alex and Hannah are the owners of Murder and Mayhem, a mystery bookshop that sells their famous poison-themed Killer Chocolates. But now, there&’s a real killer in their midst. Shortly before Christmas, their septuagenarian neighbor, Jane, confides to Alex that a murderer from a true-crime show has taken up residence in the village. Unfortunately, she&’s also shared her suspicions with town gossip Netta. The next morning, Alex shows up at Jane&’s house to watch the show, but instead discovers Jane's body, with a box of Killer Chocolates nearby. The sheriff quickly zeroes in on two suspects: Alex, a beneficiary in Jane&’s will, and Zack, a handyman who was seen leaving the crime scene. But Alex maintains her innocence and sets out to draft a list of other potential suspects—townsfolk who&’d recently been seen arguing with Jane. When Alex gets hold of Jane&’s journal, she begins to understand the truth. But a bearer of ill tidings is arriving early this year—and Alex just might not make it to Christmas.
A Clinical Guide for Management of Overweight and Obese Children and Adults (Modern Nutrition Science)
by Caroline M. Apovian Carine M. LendersWhile unhealthy diet and sedentary behaviors are second only to smoking as the leading preventable cause of death in the U.S., less than 45 percent of adult and pediatric obese patients received any prior advice from a physician to lose weight. The low rate of identification and treatment of obesity by physicians can often be attributed to lack of
A Clue in the Crumbs (A Key West Food Critic Mystery #13)
by Lucy BurdetteBestselling author Lucy Burdette turns up the heat in the next installment of her Key West Food Critic mystery series, perfect for fans of Joanne Fluke and Laura Childs.Food critic Hayley Snow and her pal Miss Gloria are overjoyed to welcome Violet and Bettina Booth, aka the Scottish Scone Sisters, to Key West. The sisters will host The UK Bakes!—Key West Edition. But the same day they arrive, the bed-and-breakfast the sisters are staying in gets torched.The contest begins the next morning featuring three local bakers. One is the inn owner&’s wife, Rayna, who is not only the most talented chef of the group but now a person of interest in the fire. The next night, a dogwalker discovers a body near the bed-and-breakfast. The victim appears to be Rayna&’s husband, and the murder weapon points directly to the Scottish Scone Sisters. But the show must go on. In between filming sessions, the three elderly ladies and Hayley must search for clues to the brutal murder in order to find out who wants to force them out of the kitchen. But as they draw closer to the answer, the threats from a murderer grow closer too. Are they now in danger of getting baked off?
A Cold Brew Killing (All-Day Breakfast Cafe Mystery #3)
by Lena GregoryWhen an ice cream vendor discovers a frozen stiff, a Florida diner owner must serve up some just desserts . . . &“A fun new series.&”—E. J. Copperman, national bestselling author of the Haunted Guesthouse MysteriesGia has become good friends with Trevor, a fun, flirtatious bachelor who owns the ice cream parlor down the street from her popular All-Day Breakfast Café. Trevor has the scoop on all sorts of local attractions and activities. But when he bursts into her diner, trembling and paler than a pint of French Vanilla, she can tell something&’s very wrong. Trevor points her toward his shop, then passes out cold. When Gia arrives there, she discovers a chilling sight—a dead body in the open freezer. But the ice cream man&’s troubles are just beginning. The police suspect him of this murder a la mode, especially when details of his questionable past surface. Gia believes in her friend and is determined to clear his name and find the real cold-blooded killer before someone else gets put on ice . . . Praise for the writing of Lena Gregory&“Hold on to your plates for this fast-paced mystery that will leave you hungering for more!&” —J. C. Eaton, author of the Sophie Kimball Mysteries, on Scone Cold Killer&“Family secrets, old mansions, and a growing list of murder victims—these elements and more blend together to make an intriguing as well as entertaining cozy mystery.&” —RT Book Reviews on Occult and Battery &“As breezy and salty as a gust of wind off the chilly bay waters.&” —Juliet Blackwell, New York Times–bestselling author of the Witchcraft Mysteries on Death at First Sight
A Colonial Plantation Cookbook: The Receipt Book of Harriott Pinckney Horry, 1770
by Richard J. Hooker“A charming compilation of eighteenth-century recipes . . . a well-researched account of Mrs. Horry’s fascinating life-style.” —The North Carolina Historical ReviewHarriott Pinckney Horry began her receipt book more than two hundred years ago. It is being published now for the first time.You will get a lively sense of what colonial plantation life was like from reading Harriott’s receipt book. She began it in 1770, shortly after she was married, writing recipes and household information in a notebook. Her recipes reflect both English and French culinary traditions. You will recognize in the recipes the origins of some of your contemporary favorites.Harriott writes also about keeping the dairy and smokehouse, how to dye clothes, what to do about insects, how to care for trees and crops, and how to make soap, all skills she learned in the course of managing the plantation after her husband’s early death.From Harriott’s writing and Hooker’s knowledgeable introduction and editorial notes, you will learn what it was like to be well-to-do and a member of Southern aristocracy, living in a world of rice and indigo planters, merchants, lawyers, and politicians—the colonial elite. Because knowing about food preferences and eating habits of any people expands our understanding of their nature and times, the receipt book of Harriott Pinckney Horry opens another window on the history of colonial plantations.“Gives us a very good idea of the household’s prize dishes.” —The Washington Post“Cookbook collectors will love it and even readers who don’t enter the kitchen will find it entertaining.” —The Charleston Evening Post