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Pumpkin Roll (A Culinary Mysteries, #6)

Sadie Hoffmiller believes in her abilities as a cook and as a detective She believes in the beauty of a perfectly baked pumpkin roll She does not however believe in ghosts br br As Halloween approaches Sadie is looking forward to spending her favorite baking season of the year making delicious New England recipes in Boston Massachusetts with her favorite leading man Pete Cunningham as they babysit his three young grandsons When the boys insist that Mrs Wapple the woman who lives across the street is a witch Sadie and Pete are anxious to distract the boys from such silly ideas br br Sadie tries to befriend Mrs Wapple but when her foolproof plate of cookies fails to work its magic she is left with more questions than answers And Sadie has never been one to leave a good question unanswered br br The more she investigates however the stranger the answers become And when Sadie learns the eccentric Mrs Wapple has been attacked in her home she knows times is running out As the unexplained occurrences escalate Sadie finds herself embroiled in yet another mystery with life or death consequences Can Sadie discover whoever or whatever is behind the mystery before anyone else gets hurt Or will this be the last time Sadie takes the case


Blackberry Crumble (A Culinary Mystery, #5)

p The word is out about Sadie Hoffmiller s amateur detective work but it s not exactly the kind of publicity Sadie wants In the newest culinary mystery from bestselling author Josi Kilpack Sadie accepts her first investigation for hire and travels to Portland Oregon at the request of a woman who has suspicions about her wealthy father s untimely death Putting her detective skills to the test Sadie delves into a past business partnership that didn t end well discovers some unsavory family secrets and exposes more than a few motives for murder When the investigation leads to threats against her safety Sadie pretends to crumble under the pressure But secretly she is more determined than ever to uncover answers that seem to be buried in shocking scandal insatiable appetites and pure greed br Includes eight new mouthwatering recipes tested and approved by the official bakers of Sadie s Virtual Test Kitchen br Josi s culinary mysteries have become favorites with members of Goodreads and other book networking sites br Reader s guide available online p


Baked Alaska (A Culinary Mystery, #9)

An Alaskan cruise is the setting for amateur detective Sadie Hoffmiller s latest adventure Sadie plans to spend time relaxing with her two grown children Breanna and Shawn and her boyfriend Pete while enjoying the luxury and cuisine of an elegant cruise ship and helping to plan her daughter s upcoming wedding But even as the crew prepares to leave port Sadie has suspicions about the voyage ahead and the relationship between her normally easygoing son and a mysterious female passenger he obviously knows but refuses to discuss When the woman s dead body is discovered during the first night at sea Sadie s apprehension escalates Over the last few years Sadie has developed an extreme dislike for secrets and it would seem her son is keeping one from her


Devil's Food Cake (A Culinary Mystery, #3)

i Calling All Book Lovers br Please join us this Friday as the Garrison Library welomes favorite son Thom Mortenson for a special appearance to discuss his bestselling novel i Devilish Details i It s guaranteed to be a memorable evening br Place The Carmichael Hotel ballroom br Time PM i br br It s been years since author Thom Mortenson has been back to Garrison Colorado As part of the committee that invited the bestselling writer to speak at the library fund raiser Sadie Hoffmiller wants everything to be perfect right down to the homemade devil s food cake she baked herself br br Murder was not on the menu br br When Thom s manager ends up dead on stage Sadie immediately offers her guidance and expertise to investigators But when the police refuse to take her seriously Sadie has no choice except to pursue justice on her own br br With her son Shawn at her side her reputation on the line and a full cast of characters including a suspicious phtographer an inquisitive reporter and a helpful handsome neighbor with some useful skills Sadie Hoffmiller is once again on the case But the devil is in the details as they say and as Sadie digs deeper into the mystery she discovers unexpected ties to another tragedy as dark as the chocolate in Sadie s world famous devil s food cake


Fortune Cookie (A Culinary Mystery, #11)

Sadie Hoffmiller has always liked things to be just so A place for everything and everything in its place Order over chaos And of all things Sadie should be able to control her own wedding is at the top of the list With the big day just three weeks away Sadie is busily adding the perfect final touches to her wedding plans br br But the arrival of a mysterious letter that bears a San Francisco postmark and no return address could change everything The only person Sadie knows in San Francisco is her older sister Wendy whom she hasn t seen or heard from since their mother s funeral nearly fifteen years ago Sadie has faced off with murderers and crooks in recent years yet the potential of her sister reentering her life is both overwhelming and frightening But as Sadie soon discovers the letter is just the beginning Wendy s world turns out to be a place of unanswered questions twisted truths and more than one motive for murder br br Includes eight new mouth watering recipes tested and approved by the official bakers of Sadie s Virtual Test Kitchen


Rocky Road (A Culinary Mystery, #10)

THE ST GEORGE SPECTRUM br Dr Trenton Hendricks was last seen Friday April when he set out alone on a backpacking trip Hendricks s Jeep Grand Cherokee was located Tuesday at the Chuckwalla Trailhead but after six days and thousands of man hours the official search has been called off He is presumed to be deceased br br It was supposed to be a girls weekend in scenic St George Utah that would included shopping trying out the local cuisine and participating in a breast cancer fund raiser The fact that one of the organizers of the fund raising event a local doctor had disappeared two months before was not supposed to be Sadie s problem br br When Sadie learns that her friend Caro and Caro s cousin Tess have started a grassroots investigation into Dr Hendrick s disappearance Sadie graciously refuses to be a part of it With her wedding to plan and her most recent case still fresh in her mind Sadie is determined to leave this case to the police until she meets the ex wife of the missing man br br How could she not ask a few questions that lead to more questions that lead to a small town and even more questions When the local police ask her to be their eyes and ears Sadie can t help but jump in with both feet Before she knows it she is on the rocky road of another investigation following a convoluted trail of good intentions hidden motivations and philanthropy turned big business


Spain...A Culinary Road Trip

blockquote From Mario Batali superstar chef and author of em Molto Italiano em and em Italian Grill em comes an eating tour throughout Spain with his friend Gwyneth Paltrow br br blockquote em Spain A Culinary Road Trip em is the companion book to the prime time public television series em Spain On The Road Again em The premise is simple Mario Batali and Mark Bittman are single minded food obsessed friends who are constantly on the lookout for the food wine and cooking that is unique to Spain and in this series they will find it Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer and each pair will be lured into the worlds of the other br br The foursome take the ultimate road trip adventure showcasing the pleasures of Spain the country s regional cuisine art history and culture as they ve never been seen before Hundreds of gorgeous and candid photos anecdotes and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain


Key Lime Pie (A Culinary Mystery, #4)

i MISSING br Name Megan Burton br Age br Description dark hair blue eyes no identifiable scars wearing a diamond tennis bracelet br Last seen three years ago in Key West Florida br If you have any information please contact the police immediately i br br When Sadie Hoffmiller s new friend Eric Burton receives word that his missing daughter s body may have been found in Florida he immediately packs his bags but Sadie is determined to stay home and prove to everyone that she is not a busybody br br But when she senses Eric is hiding something Sadie is compelled to take action Before she knows it she s in the heart of Miami trying to piece together a trail littered with broken relationships mysterious strangers and forged documents that might just provide Eric the answers he s been desperately searching for or reveal a truth he may not be ready to face br br Sadie must also face a difficult question Where is her heart leading her Onward into Eric s adventurous arms Or back home to the stable and steady Pete Cunningham If only love was as easy as following a recipe br br Once again Sadie finds herself in the company of some colorful characters and on the hunt for some good old fashioned Southern cooking But despite the drama and intrigue all Sadie really wants is to go home as soon as she does just one more thing br br Includes eight new mouthwatering recipes tested and approved by the official bakers of Sadie s Test Kitchen


The Culinary Bro-Down Cookbook

There was never anything wrong with instant ramen But there was never anything wrong with not being on the moon either That didn t stop Neil Armstrong Buzz Aldrin and that other guy from changing the course of human history with a few daring steps and a super dope catchphrase So too shall journalist and blogger Josh Scherer change the course of late night often insane sometimes smart but always monstrous munchie food that puts your MSG packet garbage to shame You ll find more than seventy creations broken into the ten brossential food groups like Beer Fried Things Tacos and Struggle Snacks because money is hard Josh s recipes range from indulgent eats like Beer Poached Bratwurst Party Subs and Mac n Cheese Nachos to hella classy dishes like Broccolini with Burnt Lemon Hollandaise and Pork Belly Tacos with Fish Sauce Caramel Sprinkled in are the unholy commandments for bro cooking such as bagged wine is the only wine you need and Josh s expert advice on how to beat a hangover it s mostly just pastrami and emotionally purging movies i The Culinary Bro Down Cookbook i is full of irreverent essays and anecdotes but running throughout is a deep sense of soul and self that strives to answer the question Why can t the deep fried nonsense you eat with your bros at a m have the same emotional gravitas as an intimate family dinner Oh and there s bacon too Like a lot of it br br i It s Michael Collins you uncultured swine i


White Jacket Required: A Culinary Coming-of-Age Story

What do you do when you ve just graduated from college and aren t sure what your next step should be Jenna Weber whose Eat Live Run blog has a huge following turned to culinary school but to become a food writer not a chef Jenna s charming coming of age story follows her ups and downs as she confronts the rigors of training gets her first job deals with a family crisis and enters into a love affair


Wedding Cake (A Culinary Mystery, #12)

When Sadie Hoffmiller receives a threatening anonymous text message just days before her wedding she is determined not to let it interfere with the celebration she has carefully planned for months But when the threat changes from a distant fear to a frightening reality Sadie realizes just how much she is underestimated the situation Desperate to put an end to the game she has been forced to play Sadie her fianc Pete and her children pull out all the stops resolved to stop running and see justice done What they do not know however is just how far Sadies nemesis is willing to go and just how many people may be hurt in the process There is no turning back for anyone in this riveting conclusion to the twelve volume series and the question becomes whether or not Sadie will have a future left when the game finally comes to an end


The American Plate: A Culinary History in 100 Bites

For generations people have proudly defined themselves and their values through their national cuisine But American food like its history is a world of its own This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture Covering a hundred different foods from the Native American era through today and featuring over a dozen recipes and photos this fascinating history of American food will delight history buffs and food lovers alike


Food: A Cultural Culinary History

Eating is an indispensable human activity As a result whether we realize it or not the drive to obtain food has been a major catalyst across all of history from prehistoric times to the present Epicure Jean Anthelme Brillat Savarin said it best Gastronomy governs the whole life of man br In fact civilization itself began in the quest for food Humanity s transition to agriculture was not only the greatest social revolution in history but it directly produced the structures and institutions we call civilization br br In every era the unfolding of history has been intimately tied to the need for food the production of food and the culture of food In all major religions food choice has been an integral part of religious identity The quest for spices and exotic foodstuffs led to the European discovery of the New World as well as to the connecting of the entire globe through trade In s Ireland a single food the potato changed the course of history Modern warfare from Napoleon s conquests to World War II was made possible by advances in food technology br br In our own times more people worldwide now recognize the McDonald s golden arches than the Christian cross Beyond feeding our bodies food choices and ideologies express social distinctions as well as our values concerns and aspirations For all of these reasons food offers a deeply insightful lens on human history shedding new light on the evolution of social and political systems on cultural interactions economic empires human migrations and more Through food culture we see how primary biological needs have shaped all human lives through the ages The history of food is the history of human life at its most elemental its most intimate its most essential It s also a story of ingenuity creativity and remarkable human behavior to rival any other aspect of culture br br In Food A Cultural Culinary History award winning Professor Ken Albala of the University of the Pacific puts this extraordinary subject on the table taking you on an enthralling journey into the human relationship to food With this innovative course you ll travel the world discovering fascinating food lore and culture of all regions and eras as an eye opening lesson in history as well as a unique window on what we eat today br br Incorporating extensive study of historical recipes food preparation techniques from around the world and activities you can try at home these colorful lectures take you through the entire spectrum of food history from the cuisine of ancient Egypt to the great flowering of European cookery in the Middle Ages and from the celebrity chefs of th century France to our own Zagat and Michelin rated restaurant culture Along the way you learn in depth about food production and technology in each era the social economic and political factors surrounding food culture and thinking on diet and eating through the centuries The result is a compelling inquiry that will change the way you look at both history and food itself br br Food as a Driver of Human History br As context for exploring humanity s remarkable food cultures you observe the integral role of food in the unfolding of civilization From prehistory to our own era your study includes these seminal subjects br br The revolutions of agriculture Learn how agriculture arose in the prehistoric world and how it spurred the development of urban organization political systems social classes militaries and trade br Food and faith Grasp how food practices became core expressions of religious faith in Christianity Judaism and Islam as well as in the Eastern traditions of Buddhism Hinduism and Taoism br and food globalization Track the great trading empires of the Venetians Portuguese and Spanish and the Columbian exchange where plants and animals from five continents were transplanted across the world br Coffee tea sugar and slaves Discover how the trade in a group of superfluous luxury items in the era of European colonialism altered the focus of the global economy br Eating in the Industrial Revolution Learn how capital intensive mass food production in the Industrial Revolution forever changed human diet and nutrition br Big business and food imperialism Observe the vast industrialization of food production in the late th and th centuries its economic and human consequences and the ideologies movements and practices that arose to oppose it br A Global Richness of Culinary Cultures br At the heart of the course you delve deeply into classic food traditions around the world Among civilizations of Europe Asia Africa and the Americas your inquiry highlights these traditions br br Status and ritual in ancient Rome Learn how Roman food reflected social rank wealth and sophistication and investigate the dining habits of the upwardly mobile as well as the gastronomic eccentricities of the emperor Heliogabalus br The exquisite flavors of medieval Islamic cuisine In a culture with no injunction against pleasure learn how the medieval Muslims sensual dishes richly spiced colored or perfumed reflected visions of a paradise on earth br Aztec food culture In this unique New World tradition discover the Aztec way of life the indigenous foodstuffs eating rituals and signature foods from chilies to chocolate br Sumptuous dining in the Renaissance Study the sophistication and complexity of Renaissance era food culture in the writings of Platina Ficino and Messisbugo and witness the extravagance of banquets at the court of Ferrara br The genesis of French haute cuisine Grasp the aesthetics of French th century cookery based in refinement and pureness of flavors and study four Gallic cookbooks that revolutionized culinary history br Scientific cooking in the st century In our own diverse era encounter the phenomenon of molecular gastronomy technology enhanced food creations designed to titillate and amaze the palate br A Colorful and Diverse Learning Experience br Expanding on the lectures and in studio demonstrations of food preparation techniques the course guidebook presents a series of hands on activities where you can learn how to make everything from Egyptian beer to Elizabethan Chickin Pye that give you direct experience of how people cooked ate and thought about food in past eras You also practice medieval eating rituals track the rich evocation of food in art and immerse yourself in the poetic ambiance of classic Japanese dining br br Across the span of the centuries you sample important food writing from many cultures from the world s first surviving recipes written in cuneiform to the lavish dishes of Apicius of Rome and from the classic medieval cookbooks of Taillevent and Chiquart to the th century Guide Culinaire by Escoffier br br And throughout the series the lectures pulsate with surprising and intriguing details of the human adventure with food br br Dinner knives with rounded tips were developed to reduce the threat of violence at the table br The English word dinner from the Latin disjejunare literally means break fast br The banana which we know as a single fruit actually exists in hundreds of diverse varieties br The world s first restaurant based food culture was Edo era Japan br The separation of sweet and savory flavors that we know today is relatively recent historically Before the th century meat and fish were often cooked with sugar fruit and syrups br The Middle Ages produced some of history s most outlandish and theatrical presentations of food such as gilded boars heads invented creatures mixing parts of different animals and cooked peacocks spewing flames br Food A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won t find anywhere else revealing the development of societies and cultures through the single factor that has driven human life more than any other In the process you discover the stunning richness of world cultures as seen in their distinctive food traditions and greatly broaden your own enjoyment of fine food


Crime Brûlée (A Carolyn Blue Culinary Mystery, #1)

Forty something homemaker Carolyn Blue is through with cooking and cleaning She s finally decided to throw in the dishtowel and take on a dream job as food writer Now her plate is filled with exotic locales delectable foods and even a dash of crime to taste She could very well get used to this It was a perfect arrangement Carolyn had already planned to accompany her husband to an academic conference in New Orleans an event that meant visiting old college pals So why not use the opportunity to write a story about Cajun cuisine But just as she gets a taste of Creole she gets a bite of crime Her friend Julienne disappears at a dinner party True she had been fighting with her husband but this only worries Carolyn more Now she has to put her taste testing aside to search for answers and the trail leads her right to an alligator swamp Carolyn better act fast because in these parts it s eat or be eaten br br Includes over a dozen delicious Southern recipes


The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

b The author of i The Sharper Your Knife i tells the inspiring story of how she helped nine others find their inner cook b After graduating from Le Cordon Bleu in Paris writer Kathleen Flinn returned with no idea what to do next until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods Flinn s chefternal instinct kicked in she persuaded the stranger to reload with fresh foods offering her simple recipes for healthy easy meals br br i The Kitchen Counter Cooking School i includes practical healthy tips that boost readers culinary self confidence and strategies to get the most from their grocery dollar and simple recipes that get readers cooking


The Grave Gourmet (Capucine Culinary Mystery, #1)

Campion s debut introduces a beguiling heroine year old Lt Capucine Le Tellier of the Paris judicial police Bored with her deskbound job pursuing white collar crime Capucine jumps at the chance to get involved in a possible murder investigation


Culinary Reactions: The Everyday Chemistry of Cooking

b When you re cooking you re a chemist b Every time you follow or modify a recipe you are experimenting with acids and bases emulsions and suspensions gels and foams In your kitchen you denature proteins crystallize compounds react enzymes with substrates and nurture desired microbial life while suppressing harmful bacteria and fungi And unlike in a laboratory you can eat your experiments to verify your hypotheses br br In Culinary Reactions author Simon Quellen Field turns measuring cups stovetop burners and mixing bowls into graduated cylinders Bunsen burners and beakers How does altering the ratio of flour sugar yeast salt butter and water affect how high bread rises Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide And why does Hollandaise sauce call for clarified butter This easy to follow primer even includes recipes to demonstrate the concepts being discussed including Whipped Creamsicle Topping a foam Cherry Dream Cheese a protein gle Lemonade with Chameleon Eggs an acid indicator and more


Tres Leches Cupcakes (A Culinary Mystery, #8)

Sadie Hoffmiller has relocated from Colorado to Santa Fe New Mexico and is starting a new job as an informant for the Bureau of Land Management on an archeological site The sun and dirt blocks her initial excitement about the job but she makes the best of it using her baking prowess to help her gather background information on her fellow dirt geeks Being in the middle of nowhere and digging up artifacts from hundreds of years ago is supposed to keep Sadie out of trouble until recent burials are found on the ancient site Before Sadie knows it she s arrested for starting a bar fight a new friend is missing and she s worn out her welcome in Santa Fe in more ways than one But when a trip to the annual hot air balloon fiesta in Albuquerque leads to even more danger she begins to wonder if she ll ever be safe from herself


The Cooking Gene: A Journey Through African American Culinary History in the Old South

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue race in this illuminating memoir of Southern cuisine and food culture that traces his ancestry both black and white through food from Africa to America and slavery to freedom br br Southern food is integral to the American culinary tradition yet the question of who owns it is one of the most provocative touch points in our ongoing struggles over race In this unique memoir culinary historian Michael W Twitty takes readers to the white hot center of this fight tracing the roots of his own family and the charged politics surrounding the origins of soul food barbecue and all Southern cuisine br br From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields Twitty tells his family story through the foods that enabled his ancestors survival across three centuries He sifts through stories recipes genetic tests and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black owned organic farms in Georgia br br As he takes us through his ancestral culinary history Twitty suggests that healing may come from embracing the discomfort of the Southern past Along the way he reveals a truth that is more than skin deep the power that food has to bring the kin of the enslaved and their former slaveholders to the table where they can discover the real America together


Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Two years out of college and with a degree from Le Cordon Bleu in Paris Victoria Riccardi left a boyfriend a rent controlled New York City apartment and a plum job in advertising to move to Kyoto to study i kaiseki i the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony She arrived in Kyoto a city she had dreamed about but never seen with two bags an open ended plane ticket and the ability to speak only sushi bar Japanese She left a year later having learned the language the art of kaiseki and what was truly important to her br br Through special introductions and personal favors Victoria was able to attend one of Kyoto s most prestigious tea schools where this ago old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline br br During her year in Kyoto Victoria explored the mysterious and rarefied world of tea kaiseki living a life inaccessible to most foreigners She also discovered the beguiling realm of modern day Japanese food the restaurants specialty shops and supermarkets She participated in many fast disappearing culinary customs including making i mochi i chewy rice cakes by hand a beloved family ritual barely surviving in a mechanized age She celebrated the annual cleansing rites of New Year s donning an elaborate kimono and obi for a thirty four course extravaganza She includes twenty five recipes for favorite dishes she encountered such as Chicken and Egg Rice Bowl Japanese Beef and Vegetable Hotpot and Green Tea Cooked Salmon Over Rice br br i Untangling My Chopsticks i is a sumptuous journey into the tastes traditions and exotic undercurrents of Japan It is also a coming of age tale steeped in history and ancient customs a thoughtful meditation on life love and learning in another land


3 Culinary Mysteries

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Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

Luminous at dawn and dusk the Mekong is a river road a vibrant artery that defines a vast and fascinating region Here along the world s tenth largest river which rises in Tibet and joins the sea in Vietnam traditions mingle and exquisite food prevails Award winning authors Jeffrey Alford and Naomi Duguid followed the river south as it flows through the mountain gorges of southern China to Burma and into Laos and Thailand For a while the right bank of the river is in Thailand but then it becomes solely Lao on its way to Cambodia Only after three thousand miles does it finally enter Vietnam and then the South China Sea br br It was during their travels that Alford and Duguid who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors came to realize that the local cuisines like those of the Mediterranean share a distinctive culinary approach Each cuisine balances with grace and style the regional flavor quartet of hot sour salty and sweet This book aptly titled is the result of their journeys br br Like Alford and Duguid s two previous works i Flatbreads and Flavors i a certifiable publishing event i Vogue i and i Seductions of Rice i simply stunning i The New York Times i this book is a glorious combination of travel and taste presenting enticing recipes in an odyssey rich in travel anecdote i National Geographic Traveler i br br The book s more than recipes for spicy salsas welcoming soups grilled meat salads and exotic desserts are accompanied by evocative stories about places and people The recipes and stories are gorgeously illustrated throughout with more than full color food and travel photographs br br In each chapter from Salsas to Street Foods Noodles to Desserts dishes from different cuisines within the region appear side by side A hearty Lao chicken soup is next to a Vietnamese ginger chicken soup a Thai vegetable stir fry comes after spicy stir fried potatoes from southwest China br br The book invites a flexible approach to cooking and eating for dishes from different places can be happily served and eaten together Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice br br North Americans have come to love Southeast Asian food for its bright fresh flavors But beyond the dishes themselves one of the most attractive aspects of Southeast Asian food is the life that surrounds it In Southeast Asia people eat for joy The palate is wildly eclectic proudly unrestrained In i Hot Sour Salty Sweet i at last this great culinary region is celebrated with all the passion color and life that it deserves


Eat Your Drink: Culinary Cocktails

Create your own artisanal farm to glass specialty cocktails using local seasonal unusual and organic produce with this illustrated bartending guide from the renowned cocktail chef who is transforming modern mixology br br Matthew Biancaniello the former cocktail chef for the Hollywood Roosevelt Hotel s famous Library Bar is creating cocktails the world has never tasted before Going beyond the quotidian Whiskey Sour or Tom Collins Biancaniello is mixing it up with imaginative drinks such as The Heirloom Tomato Mojito a twenty five year aged balsamic vinegar and strawberry libation named The Last Tango in Modena and a fresh arugula infused Roquette br br One of the fastest rising and most unique talents in the world of bartending Biancaniello crafts exciting new drinks based on farm fresh seasonal organic ingredients A complement to farm to table dining his fresh take on cocktails is ushering in a new age of drinking farm to glass and with the addition of his foraging and gardening methods ground to glass Captured in gorgeous full color photographs the libations in em Eat Your Drink em are both aesthetically beautiful and delicious br br em Eat Your Drink em explores cocktails that push boundaries though never before imagined flavor combinations Following Biancaniello s lead you too can learn to blend alcohol and food together to create an elevated cocktail experience that requires you to savor explore and eat your drink


The Joy of Cooking: A Compilation of Reliable Recipes with an Occasional Culinary Chat

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Pies & Peril (Culinary Competition, #1)

Janel Gradowski may be a debut author but her style is more seasoned than a pumpkin pie This is one book that will leave you hungry for more br Gemma Halliday New York Times bestselling mystery author br br When Amy Ridley decided to compete in the Kellerton Summer Festival Pie Contest the last thing she expected was to find the reigning pie queen Mandy Jo dead a raspberry pie smashed on her face Mandy Jo made fantastic pies but she accumulated more enemies than baking trophies But when Amy receives a note threatening her own life she decides to do some investigating herself br br It seems that half the town has a reason to kill the mean pie queen and Amy finds herself sifting through a list of suspects that s longer than her list of recipes Not to mention playing cupid for her love shy best friend fending off a baker intent on finding out her prize winning culinary secrets and ducking the deadly attentions of Mandy Jo s killer If Amy doesn t find out who wanted the pie queen dead soon her own goose may be cooked br br Recipes included br br


Under the Table: Saucy Tales from Culinary School

b b A deliciously entertaining memoir about one woman s adventures in the student kitchens of the legendary French Culinary Institute flavored with celebrity chefs eccentric characters and mouthwatering recipes br br br br To anyone who has ever dreamed of life in a French kitchen imagining days filled with puff pastry and sips of vintage wine Katherine Darling serves up a savory dose of reality in this funny fascinating and altogether delightful account of her time spent slaving over a hot stove wrestling with veal calves and cleaning fish heads at the French Culinary Institute in downtown New York City br br br br As she goes from clueless amateur to certified chef Katherine and her quirky fellow students learn the secrets behind the art of French cooking and frequently find themselves the objects of scorn and ridicule as their teachers wage psychological warfare over steaming pots of bisque The kitchen they soon discover is no place for soft hearted romantics It s a cutthroat world and no one ever made a souffl without breaking a few eggs or cracking a few heads together From the basics to the final exam Darling reveals everything that goes into the making of a chef br br br br Filled with delicious food lore and trivia and including dozens of classic and original French recipes i Under the Table i takes readers deep into the trenches of one of the world s most prestigious cooking schools and shows what really goes on behind the doors of every great restaurant kitchen


Around the World in 80 Dinners: The Ultimate Culinary Adventure

blockquote Join Cheryl and Bill Jamison James Beard Award winners of em The Big Book of Outdoor Cooking and Entertaining em on a gastronomic tour around the world br br blockquote After years of writing award winning cookbooks renowned culinary experts Cheryl and Bill Jamison were ready to take a break So in the fall of they packed their bags locked up their house in Santa Fe and set off on a three month long visit to ten countries all on frequent flier miles br br Among their stops were br br Bali br Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey br br Australia br Where they found the world s best breakfast sandwich and visited family owned wineries br br Thailand br Where they took a wild ride on an elephant in an enormous forest reserve br br India br Where they found themselves in the midst of Diwali the Festival of Lights br br China br Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the Emeril of Chaozhou and forty cooks br br South Africa br Where they went on a safari among rhinos giraffes and very hungry lions br br Brazil br Where they soaked in the sun and Creole flavors of the coastal town of Salvador br br Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes em Around the World in Dinners em transforms traveling into an unforgettable odyssey


Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Millions of people fantasize about leaving their old lives behind enrolling in cooking school and training to become a chef But for those who make the decision the difference between the dream and reality can be gigantic especially at the top cooking school in the country For the first time in the Culinary Institute of America s history a book will give readers the firsthand experience of being a full time student facing all of the challenges of the legendary course in its entirety br br On the eve of his thirty eighth birthday and after shuffling through a series of unsatisfying jobs Jonathan Dixon enrolled in the CIA on a scholarship to pursue his passion for cooking In i Beaten Seared and Sauced i he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution s many rules and customs under the watchful and critical eyes of their instructors Each part of the curriculum is covered from knife skills and stock making to the high pressure cooking tests and the daunting wine course the undoing of many a student Dixon also details his externship in the kitchen of Danny Meyer s Tabla giving readers a look into the inner workings of a celebrated New York City restaurant br br With the benefit of his age to give perspective to his experience Dixon delivers a gripping day to day chronicle of his transformation from amateur to professional From the daily tongue lashings in class to learning the ropes fast at a top NYC kitchen i Beaten Seared and Sauced i is a fascinating and intimate first person view of one of America s most famous culinary institutions and one of the world s most coveted jobs


If You Can't Stand the Heat (Poppy Markham: Culinary Cop, #1)

p Poppy Markham practically grew up at the family restaurant in Austin Texas and until recently worked as a sous chef under her surly stepsister Ursula Poppy s not sure if her dad will ever forgive her for leaving the family business to become a public health inspector the most reviled figure in the restaurant industry but when he asks her back into the kitchen to help out during the restaurant s grand re opening she can t refuse Chaos ensues when the guest of honor Michelin rated chef variste Bontecou is found stabbed to death with Ursula s knife i Sacrebleu i p p Sorting through everyone who had it in for the hot headed philandering French chef is worse than deboning a Coho salmon Could it be the bad boy sous chef eyeing his chance at the top or the conniving waitress rumored to be variste s paramour i du jour i The closer Poppy gets to solving the mystery the hotter things get And as everyone knows if you can t stand the heat stay out of the kitchen p


Culinary Intelligence: The Art of Eating Healthy (and Really Well)

For many of us the idea of healthy eating equals bland food calorie counting and general joylessness Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability Now Peter Kaminsky who has written cookbooks with four star chefs for example Daniel Boulud and no star chefs such as football legend John Madden shows us that anyone can learn to eat food that is absolutely delicious and doesn t give you a permanently creeping waistline br Just a couple years ago Kaminsky found himself facing a tough choice lose weight or suffer the consequences For twenty years he had been living the life of a hedonistic food and outdoors writer an endless and luxurious feast Predictably obesity and the very real prospect of diabetes followed Things had to change But how could he manage to get healthy without giving up the things that made life so pleasurable In i Culinary Intelligence i Kaminsky tells how he lost thirty five pounds and kept them off by thinking more not less about food and he shows us how to eat in a healthy way without sacrificing the fun and pleasure in food br i Culinary Intelligence i shows us how we can do this in everyday life thinking before eating choosing good ingredients understanding how flavor works and making the effort to cook Kaminsky tells us what we need to give up most fast food and all junk food and what we can enjoy in moderation dessert and booze but he also shows us how to tantalize our tastebuds by maximizing flavor per calorie and he makes delectably clear that if we eat delicious flavorful foods we ll find ourselves satisfied with smaller portions while still enjoying one of life s great pleasures


Pumpkin Roll (A Culinary Mysteries, #6)

Sadie Hoffmiller believes in her abilities as a cook and as a detective She believes in the beauty of a perfectly baked pumpkin roll She does not however believe in ghosts br br As Halloween approaches Sadie is looking forward to spending her favorite baking season of the year making delicious New England recipes in Boston Massachusetts with her favorite leading man Pete Cunningham as they babysit his three young grandsons When the boys insist that Mrs Wapple the woman who lives across the street is a witch Sadie and Pete are anxious to distract the boys from such silly ideas br br Sadie tries to befriend Mrs Wapple but when her foolproof plate of cookies fails to work its magic she is left with more questions than answers And Sadie has never been one to leave a good question unanswered br br The more she investigates however the stranger the answers become And when Sadie learns the eccentric Mrs Wapple has been attacked in her home she knows times is running out As the unexplained occurrences escalate Sadie finds herself embroiled in yet another mystery with life or death consequences Can Sadie discover whoever or whatever is behind the mystery before anyone else gets hurt Or will this be the last time Sadie takes the case


Blackberry Crumble (A Culinary Mystery, #5)

p The word is out about Sadie Hoffmiller s amateur detective work but it s not exactly the kind of publicity Sadie wants In the newest culinary mystery from bestselling author Josi Kilpack Sadie accepts her first investigation for hire and travels to Portland Oregon at the request of a woman who has suspicions about her wealthy father s untimely death Putting her detective skills to the test Sadie delves into a past business partnership that didn t end well discovers some unsavory family secrets and exposes more than a few motives for murder When the investigation leads to threats against her safety Sadie pretends to crumble under the pressure But secretly she is more determined than ever to uncover answers that seem to be buried in shocking scandal insatiable appetites and pure greed br Includes eight new mouthwatering recipes tested and approved by the official bakers of Sadie s Virtual Test Kitchen br Josi s culinary mysteries have become favorites with members of Goodreads and other book networking sites br Reader s guide available online p


Baked Alaska (A Culinary Mystery, #9)

An Alaskan cruise is the setting for amateur detective Sadie Hoffmiller s latest adventure Sadie plans to spend time relaxing with her two grown children Breanna and Shawn and her boyfriend Pete while enjoying the luxury and cuisine of an elegant cruise ship and helping to plan her daughter s upcoming wedding But even as the crew prepares to leave port Sadie has suspicions about the voyage ahead and the relationship between her normally easygoing son and a mysterious female passenger he obviously knows but refuses to discuss When the woman s dead body is discovered during the first night at sea Sadie s apprehension escalates Over the last few years Sadie has developed an extreme dislike for secrets and it would seem her son is keeping one from her


Devil's Food Cake (A Culinary Mystery, #3)

i Calling All Book Lovers br Please join us this Friday as the Garrison Library welomes favorite son Thom Mortenson for a special appearance to discuss his bestselling novel i Devilish Details i It s guaranteed to be a memorable evening br Place The Carmichael Hotel ballroom br Time PM i br br It s been years since author Thom Mortenson has been back to Garrison Colorado As part of the committee that invited the bestselling writer to speak at the library fund raiser Sadie Hoffmiller wants everything to be perfect right down to the homemade devil s food cake she baked herself br br Murder was not on the menu br br When Thom s manager ends up dead on stage Sadie immediately offers her guidance and expertise to investigators But when the police refuse to take her seriously Sadie has no choice except to pursue justice on her own br br With her son Shawn at her side her reputation on the line and a full cast of characters including a suspicious phtographer an inquisitive reporter and a helpful handsome neighbor with some useful skills Sadie Hoffmiller is once again on the case But the devil is in the details as they say and as Sadie digs deeper into the mystery she discovers unexpected ties to another tragedy as dark as the chocolate in Sadie s world famous devil s food cake


Fortune Cookie (A Culinary Mystery, #11)

Sadie Hoffmiller has always liked things to be just so A place for everything and everything in its place Order over chaos And of all things Sadie should be able to control her own wedding is at the top of the list With the big day just three weeks away Sadie is busily adding the perfect final touches to her wedding plans br br But the arrival of a mysterious letter that bears a San Francisco postmark and no return address could change everything The only person Sadie knows in San Francisco is her older sister Wendy whom she hasn t seen or heard from since their mother s funeral nearly fifteen years ago Sadie has faced off with murderers and crooks in recent years yet the potential of her sister reentering her life is both overwhelming and frightening But as Sadie soon discovers the letter is just the beginning Wendy s world turns out to be a place of unanswered questions twisted truths and more than one motive for murder br br Includes eight new mouth watering recipes tested and approved by the official bakers of Sadie s Virtual Test Kitchen


Rocky Road (A Culinary Mystery, #10)

THE ST GEORGE SPECTRUM br Dr Trenton Hendricks was last seen Friday April when he set out alone on a backpacking trip Hendricks s Jeep Grand Cherokee was located Tuesday at the Chuckwalla Trailhead but after six days and thousands of man hours the official search has been called off He is presumed to be deceased br br It was supposed to be a girls weekend in scenic St George Utah that would included shopping trying out the local cuisine and participating in a breast cancer fund raiser The fact that one of the organizers of the fund raising event a local doctor had disappeared two months before was not supposed to be Sadie s problem br br When Sadie learns that her friend Caro and Caro s cousin Tess have started a grassroots investigation into Dr Hendrick s disappearance Sadie graciously refuses to be a part of it With her wedding to plan and her most recent case still fresh in her mind Sadie is determined to leave this case to the police until she meets the ex wife of the missing man br br How could she not ask a few questions that lead to more questions that lead to a small town and even more questions When the local police ask her to be their eyes and ears Sadie can t help but jump in with both feet Before she knows it she is on the rocky road of another investigation following a convoluted trail of good intentions hidden motivations and philanthropy turned big business


Spain...A Culinary Road Trip

blockquote From Mario Batali superstar chef and author of em Molto Italiano em and em Italian Grill em comes an eating tour throughout Spain with his friend Gwyneth Paltrow br br blockquote em Spain A Culinary Road Trip em is the companion book to the prime time public television series em Spain On The Road Again em The premise is simple Mario Batali and Mark Bittman are single minded food obsessed friends who are constantly on the lookout for the food wine and cooking that is unique to Spain and in this series they will find it Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer and each pair will be lured into the worlds of the other br br The foursome take the ultimate road trip adventure showcasing the pleasures of Spain the country s regional cuisine art history and culture as they ve never been seen before Hundreds of gorgeous and candid photos anecdotes and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain


Key Lime Pie (A Culinary Mystery, #4)

i MISSING br Name Megan Burton br Age br Description dark hair blue eyes no identifiable scars wearing a diamond tennis bracelet br Last seen three years ago in Key West Florida br If you have any information please contact the police immediately i br br When Sadie Hoffmiller s new friend Eric Burton receives word that his missing daughter s body may have been found in Florida he immediately packs his bags but Sadie is determined to stay home and prove to everyone that she is not a busybody br br But when she senses Eric is hiding something Sadie is compelled to take action Before she knows it she s in the heart of Miami trying to piece together a trail littered with broken relationships mysterious strangers and forged documents that might just provide Eric the answers he s been desperately searching for or reveal a truth he may not be ready to face br br Sadie must also face a difficult question Where is her heart leading her Onward into Eric s adventurous arms Or back home to the stable and steady Pete Cunningham If only love was as easy as following a recipe br br Once again Sadie finds herself in the company of some colorful characters and on the hunt for some good old fashioned Southern cooking But despite the drama and intrigue all Sadie really wants is to go home as soon as she does just one more thing br br Includes eight new mouthwatering recipes tested and approved by the official bakers of Sadie s Test Kitchen


The Culinary Bro-Down Cookbook

There was never anything wrong with instant ramen But there was never anything wrong with not being on the moon either That didn t stop Neil Armstrong Buzz Aldrin and that other guy from changing the course of human history with a few daring steps and a super dope catchphrase So too shall journalist and blogger Josh Scherer change the course of late night often insane sometimes smart but always monstrous munchie food that puts your MSG packet garbage to shame You ll find more than seventy creations broken into the ten brossential food groups like Beer Fried Things Tacos and Struggle Snacks because money is hard Josh s recipes range from indulgent eats like Beer Poached Bratwurst Party Subs and Mac n Cheese Nachos to hella classy dishes like Broccolini with Burnt Lemon Hollandaise and Pork Belly Tacos with Fish Sauce Caramel Sprinkled in are the unholy commandments for bro cooking such as bagged wine is the only wine you need and Josh s expert advice on how to beat a hangover it s mostly just pastrami and emotionally purging movies i The Culinary Bro Down Cookbook i is full of irreverent essays and anecdotes but running throughout is a deep sense of soul and self that strives to answer the question Why can t the deep fried nonsense you eat with your bros at a m have the same emotional gravitas as an intimate family dinner Oh and there s bacon too Like a lot of it br br i It s Michael Collins you uncultured swine i


White Jacket Required: A Culinary Coming-of-Age Story

What do you do when you ve just graduated from college and aren t sure what your next step should be Jenna Weber whose Eat Live Run blog has a huge following turned to culinary school but to become a food writer not a chef Jenna s charming coming of age story follows her ups and downs as she confronts the rigors of training gets her first job deals with a family crisis and enters into a love affair


Wedding Cake (A Culinary Mystery, #12)

When Sadie Hoffmiller receives a threatening anonymous text message just days before her wedding she is determined not to let it interfere with the celebration she has carefully planned for months But when the threat changes from a distant fear to a frightening reality Sadie realizes just how much she is underestimated the situation Desperate to put an end to the game she has been forced to play Sadie her fianc Pete and her children pull out all the stops resolved to stop running and see justice done What they do not know however is just how far Sadies nemesis is willing to go and just how many people may be hurt in the process There is no turning back for anyone in this riveting conclusion to the twelve volume series and the question becomes whether or not Sadie will have a future left when the game finally comes to an end


The American Plate: A Culinary History in 100 Bites

For generations people have proudly defined themselves and their values through their national cuisine But American food like its history is a world of its own This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture Covering a hundred different foods from the Native American era through today and featuring over a dozen recipes and photos this fascinating history of American food will delight history buffs and food lovers alike


Food: A Cultural Culinary History

Eating is an indispensable human activity As a result whether we realize it or not the drive to obtain food has been a major catalyst across all of history from prehistoric times to the present Epicure Jean Anthelme Brillat Savarin said it best Gastronomy governs the whole life of man br In fact civilization itself began in the quest for food Humanity s transition to agriculture was not only the greatest social revolution in history but it directly produced the structures and institutions we call civilization br br In every era the unfolding of history has been intimately tied to the need for food the production of food and the culture of food In all major religions food choice has been an integral part of religious identity The quest for spices and exotic foodstuffs led to the European discovery of the New World as well as to the connecting of the entire globe through trade In s Ireland a single food the potato changed the course of history Modern warfare from Napoleon s conquests to World War II was made possible by advances in food technology br br In our own times more people worldwide now recognize the McDonald s golden arches than the Christian cross Beyond feeding our bodies food choices and ideologies express social distinctions as well as our values concerns and aspirations For all of these reasons food offers a deeply insightful lens on human history shedding new light on the evolution of social and political systems on cultural interactions economic empires human migrations and more Through food culture we see how primary biological needs have shaped all human lives through the ages The history of food is the history of human life at its most elemental its most intimate its most essential It s also a story of ingenuity creativity and remarkable human behavior to rival any other aspect of culture br br In Food A Cultural Culinary History award winning Professor Ken Albala of the University of the Pacific puts this extraordinary subject on the table taking you on an enthralling journey into the human relationship to food With this innovative course you ll travel the world discovering fascinating food lore and culture of all regions and eras as an eye opening lesson in history as well as a unique window on what we eat today br br Incorporating extensive study of historical recipes food preparation techniques from around the world and activities you can try at home these colorful lectures take you through the entire spectrum of food history from the cuisine of ancient Egypt to the great flowering of European cookery in the Middle Ages and from the celebrity chefs of th century France to our own Zagat and Michelin rated restaurant culture Along the way you learn in depth about food production and technology in each era the social economic and political factors surrounding food culture and thinking on diet and eating through the centuries The result is a compelling inquiry that will change the way you look at both history and food itself br br Food as a Driver of Human History br As context for exploring humanity s remarkable food cultures you observe the integral role of food in the unfolding of civilization From prehistory to our own era your study includes these seminal subjects br br The revolutions of agriculture Learn how agriculture arose in the prehistoric world and how it spurred the development of urban organization political systems social classes militaries and trade br Food and faith Grasp how food practices became core expressions of religious faith in Christianity Judaism and Islam as well as in the Eastern traditions of Buddhism Hinduism and Taoism br and food globalization Track the great trading empires of the Venetians Portuguese and Spanish and the Columbian exchange where plants and animals from five continents were transplanted across the world br Coffee tea sugar and slaves Discover how the trade in a group of superfluous luxury items in the era of European colonialism altered the focus of the global economy br Eating in the Industrial Revolution Learn how capital intensive mass food production in the Industrial Revolution forever changed human diet and nutrition br Big business and food imperialism Observe the vast industrialization of food production in the late th and th centuries its economic and human consequences and the ideologies movements and practices that arose to oppose it br A Global Richness of Culinary Cultures br At the heart of the course you delve deeply into classic food traditions around the world Among civilizations of Europe Asia Africa and the Americas your inquiry highlights these traditions br br Status and ritual in ancient Rome Learn how Roman food reflected social rank wealth and sophistication and investigate the dining habits of the upwardly mobile as well as the gastronomic eccentricities of the emperor Heliogabalus br The exquisite flavors of medieval Islamic cuisine In a culture with no injunction against pleasure learn how the medieval Muslims sensual dishes richly spiced colored or perfumed reflected visions of a paradise on earth br Aztec food culture In this unique New World tradition discover the Aztec way of life the indigenous foodstuffs eating rituals and signature foods from chilies to chocolate br Sumptuous dining in the Renaissance Study the sophistication and complexity of Renaissance era food culture in the writings of Platina Ficino and Messisbugo and witness the extravagance of banquets at the court of Ferrara br The genesis of French haute cuisine Grasp the aesthetics of French th century cookery based in refinement and pureness of flavors and study four Gallic cookbooks that revolutionized culinary history br Scientific cooking in the st century In our own diverse era encounter the phenomenon of molecular gastronomy technology enhanced food creations designed to titillate and amaze the palate br A Colorful and Diverse Learning Experience br Expanding on the lectures and in studio demonstrations of food preparation techniques the course guidebook presents a series of hands on activities where you can learn how to make everything from Egyptian beer to Elizabethan Chickin Pye that give you direct experience of how people cooked ate and thought about food in past eras You also practice medieval eating rituals track the rich evocation of food in art and immerse yourself in the poetic ambiance of classic Japanese dining br br Across the span of the centuries you sample important food writing from many cultures from the world s first surviving recipes written in cuneiform to the lavish dishes of Apicius of Rome and from the classic medieval cookbooks of Taillevent and Chiquart to the th century Guide Culinaire by Escoffier br br And throughout the series the lectures pulsate with surprising and intriguing details of the human adventure with food br br Dinner knives with rounded tips were developed to reduce the threat of violence at the table br The English word dinner from the Latin disjejunare literally means break fast br The banana which we know as a single fruit actually exists in hundreds of diverse varieties br The world s first restaurant based food culture was Edo era Japan br The separation of sweet and savory flavors that we know today is relatively recent historically Before the th century meat and fish were often cooked with sugar fruit and syrups br The Middle Ages produced some of history s most outlandish and theatrical presentations of food such as gilded boars heads invented creatures mixing parts of different animals and cooked peacocks spewing flames br Food A Cultural Culinary History offers you an insightful and startlingly different view of our civilization that you won t find anywhere else revealing the development of societies and cultures through the single factor that has driven human life more than any other In the process you discover the stunning richness of world cultures as seen in their distinctive food traditions and greatly broaden your own enjoyment of fine food


Crime Brûlée (A Carolyn Blue Culinary Mystery, #1)

Forty something homemaker Carolyn Blue is through with cooking and cleaning She s finally decided to throw in the dishtowel and take on a dream job as food writer Now her plate is filled with exotic locales delectable foods and even a dash of crime to taste She could very well get used to this It was a perfect arrangement Carolyn had already planned to accompany her husband to an academic conference in New Orleans an event that meant visiting old college pals So why not use the opportunity to write a story about Cajun cuisine But just as she gets a taste of Creole she gets a bite of crime Her friend Julienne disappears at a dinner party True she had been fighting with her husband but this only worries Carolyn more Now she has to put her taste testing aside to search for answers and the trail leads her right to an alligator swamp Carolyn better act fast because in these parts it s eat or be eaten br br Includes over a dozen delicious Southern recipes


The Kitchen Counter Cooking School: How a Few Simple Lessons Transformed Nine Culinary Novices into Fearless Home Cooks

b The author of i The Sharper Your Knife i tells the inspiring story of how she helped nine others find their inner cook b After graduating from Le Cordon Bleu in Paris writer Kathleen Flinn returned with no idea what to do next until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods Flinn s chefternal instinct kicked in she persuaded the stranger to reload with fresh foods offering her simple recipes for healthy easy meals br br i The Kitchen Counter Cooking School i includes practical healthy tips that boost readers culinary self confidence and strategies to get the most from their grocery dollar and simple recipes that get readers cooking


The Grave Gourmet (Capucine Culinary Mystery, #1)

Campion s debut introduces a beguiling heroine year old Lt Capucine Le Tellier of the Paris judicial police Bored with her deskbound job pursuing white collar crime Capucine jumps at the chance to get involved in a possible murder investigation


Culinary Reactions: The Everyday Chemistry of Cooking

b When you re cooking you re a chemist b Every time you follow or modify a recipe you are experimenting with acids and bases emulsions and suspensions gels and foams In your kitchen you denature proteins crystallize compounds react enzymes with substrates and nurture desired microbial life while suppressing harmful bacteria and fungi And unlike in a laboratory you can eat your experiments to verify your hypotheses br br In Culinary Reactions author Simon Quellen Field turns measuring cups stovetop burners and mixing bowls into graduated cylinders Bunsen burners and beakers How does altering the ratio of flour sugar yeast salt butter and water affect how high bread rises Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide And why does Hollandaise sauce call for clarified butter This easy to follow primer even includes recipes to demonstrate the concepts being discussed including Whipped Creamsicle Topping a foam Cherry Dream Cheese a protein gle Lemonade with Chameleon Eggs an acid indicator and more


Tres Leches Cupcakes (A Culinary Mystery, #8)

Sadie Hoffmiller has relocated from Colorado to Santa Fe New Mexico and is starting a new job as an informant for the Bureau of Land Management on an archeological site The sun and dirt blocks her initial excitement about the job but she makes the best of it using her baking prowess to help her gather background information on her fellow dirt geeks Being in the middle of nowhere and digging up artifacts from hundreds of years ago is supposed to keep Sadie out of trouble until recent burials are found on the ancient site Before Sadie knows it she s arrested for starting a bar fight a new friend is missing and she s worn out her welcome in Santa Fe in more ways than one But when a trip to the annual hot air balloon fiesta in Albuquerque leads to even more danger she begins to wonder if she ll ever be safe from herself


The Cooking Gene: A Journey Through African American Culinary History in the Old South

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue race in this illuminating memoir of Southern cuisine and food culture that traces his ancestry both black and white through food from Africa to America and slavery to freedom br br Southern food is integral to the American culinary tradition yet the question of who owns it is one of the most provocative touch points in our ongoing struggles over race In this unique memoir culinary historian Michael W Twitty takes readers to the white hot center of this fight tracing the roots of his own family and the charged politics surrounding the origins of soul food barbecue and all Southern cuisine br br From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields Twitty tells his family story through the foods that enabled his ancestors survival across three centuries He sifts through stories recipes genetic tests and historical documents and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black owned organic farms in Georgia br br As he takes us through his ancestral culinary history Twitty suggests that healing may come from embracing the discomfort of the Southern past Along the way he reveals a truth that is more than skin deep the power that food has to bring the kin of the enslaved and their former slaveholders to the table where they can discover the real America together


Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Two years out of college and with a degree from Le Cordon Bleu in Paris Victoria Riccardi left a boyfriend a rent controlled New York City apartment and a plum job in advertising to move to Kyoto to study i kaiseki i the exquisitely refined form of cooking that accompanies the formal Japanese tea ceremony She arrived in Kyoto a city she had dreamed about but never seen with two bags an open ended plane ticket and the ability to speak only sushi bar Japanese She left a year later having learned the language the art of kaiseki and what was truly important to her br br Through special introductions and personal favors Victoria was able to attend one of Kyoto s most prestigious tea schools where this ago old Japanese art has been preserved for generations and where she was taken under the wing of an American expatriate who became her mentor in the highly choreographed rituals of this extraordinary culinary discipline br br During her year in Kyoto Victoria explored the mysterious and rarefied world of tea kaiseki living a life inaccessible to most foreigners She also discovered the beguiling realm of modern day Japanese food the restaurants specialty shops and supermarkets She participated in many fast disappearing culinary customs including making i mochi i chewy rice cakes by hand a beloved family ritual barely surviving in a mechanized age She celebrated the annual cleansing rites of New Year s donning an elaborate kimono and obi for a thirty four course extravaganza She includes twenty five recipes for favorite dishes she encountered such as Chicken and Egg Rice Bowl Japanese Beef and Vegetable Hotpot and Green Tea Cooked Salmon Over Rice br br i Untangling My Chopsticks i is a sumptuous journey into the tastes traditions and exotic undercurrents of Japan It is also a coming of age tale steeped in history and ancient customs a thoughtful meditation on life love and learning in another land


3 Culinary Mysteries

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Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

Luminous at dawn and dusk the Mekong is a river road a vibrant artery that defines a vast and fascinating region Here along the world s tenth largest river which rises in Tibet and joins the sea in Vietnam traditions mingle and exquisite food prevails Award winning authors Jeffrey Alford and Naomi Duguid followed the river south as it flows through the mountain gorges of southern China to Burma and into Laos and Thailand For a while the right bank of the river is in Thailand but then it becomes solely Lao on its way to Cambodia Only after three thousand miles does it finally enter Vietnam and then the South China Sea br br It was during their travels that Alford and Duguid who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors came to realize that the local cuisines like those of the Mediterranean share a distinctive culinary approach Each cuisine balances with grace and style the regional flavor quartet of hot sour salty and sweet This book aptly titled is the result of their journeys br br Like Alford and Duguid s two previous works i Flatbreads and Flavors i a certifiable publishing event i Vogue i and i Seductions of Rice i simply stunning i The New York Times i this book is a glorious combination of travel and taste presenting enticing recipes in an odyssey rich in travel anecdote i National Geographic Traveler i br br The book s more than recipes for spicy salsas welcoming soups grilled meat salads and exotic desserts are accompanied by evocative stories about places and people The recipes and stories are gorgeously illustrated throughout with more than full color food and travel photographs br br In each chapter from Salsas to Street Foods Noodles to Desserts dishes from different cuisines within the region appear side by side A hearty Lao chicken soup is next to a Vietnamese ginger chicken soup a Thai vegetable stir fry comes after spicy stir fried potatoes from southwest China br br The book invites a flexible approach to cooking and eating for dishes from different places can be happily served and eaten together Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice br br North Americans have come to love Southeast Asian food for its bright fresh flavors But beyond the dishes themselves one of the most attractive aspects of Southeast Asian food is the life that surrounds it In Southeast Asia people eat for joy The palate is wildly eclectic proudly unrestrained In i Hot Sour Salty Sweet i at last this great culinary region is celebrated with all the passion color and life that it deserves


Eat Your Drink: Culinary Cocktails

Create your own artisanal farm to glass specialty cocktails using local seasonal unusual and organic produce with this illustrated bartending guide from the renowned cocktail chef who is transforming modern mixology br br Matthew Biancaniello the former cocktail chef for the Hollywood Roosevelt Hotel s famous Library Bar is creating cocktails the world has never tasted before Going beyond the quotidian Whiskey Sour or Tom Collins Biancaniello is mixing it up with imaginative drinks such as The Heirloom Tomato Mojito a twenty five year aged balsamic vinegar and strawberry libation named The Last Tango in Modena and a fresh arugula infused Roquette br br One of the fastest rising and most unique talents in the world of bartending Biancaniello crafts exciting new drinks based on farm fresh seasonal organic ingredients A complement to farm to table dining his fresh take on cocktails is ushering in a new age of drinking farm to glass and with the addition of his foraging and gardening methods ground to glass Captured in gorgeous full color photographs the libations in em Eat Your Drink em are both aesthetically beautiful and delicious br br em Eat Your Drink em explores cocktails that push boundaries though never before imagined flavor combinations Following Biancaniello s lead you too can learn to blend alcohol and food together to create an elevated cocktail experience that requires you to savor explore and eat your drink


The Joy of Cooking: A Compilation of Reliable Recipes with an Occasional Culinary Chat

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Pies & Peril (Culinary Competition, #1)

Janel Gradowski may be a debut author but her style is more seasoned than a pumpkin pie This is one book that will leave you hungry for more br Gemma Halliday New York Times bestselling mystery author br br When Amy Ridley decided to compete in the Kellerton Summer Festival Pie Contest the last thing she expected was to find the reigning pie queen Mandy Jo dead a raspberry pie smashed on her face Mandy Jo made fantastic pies but she accumulated more enemies than baking trophies But when Amy receives a note threatening her own life she decides to do some investigating herself br br It seems that half the town has a reason to kill the mean pie queen and Amy finds herself sifting through a list of suspects that s longer than her list of recipes Not to mention playing cupid for her love shy best friend fending off a baker intent on finding out her prize winning culinary secrets and ducking the deadly attentions of Mandy Jo s killer If Amy doesn t find out who wanted the pie queen dead soon her own goose may be cooked br br Recipes included br br


Under the Table: Saucy Tales from Culinary School

b b A deliciously entertaining memoir about one woman s adventures in the student kitchens of the legendary French Culinary Institute flavored with celebrity chefs eccentric characters and mouthwatering recipes br br br br To anyone who has ever dreamed of life in a French kitchen imagining days filled with puff pastry and sips of vintage wine Katherine Darling serves up a savory dose of reality in this funny fascinating and altogether delightful account of her time spent slaving over a hot stove wrestling with veal calves and cleaning fish heads at the French Culinary Institute in downtown New York City br br br br As she goes from clueless amateur to certified chef Katherine and her quirky fellow students learn the secrets behind the art of French cooking and frequently find themselves the objects of scorn and ridicule as their teachers wage psychological warfare over steaming pots of bisque The kitchen they soon discover is no place for soft hearted romantics It s a cutthroat world and no one ever made a souffl without breaking a few eggs or cracking a few heads together From the basics to the final exam Darling reveals everything that goes into the making of a chef br br br br Filled with delicious food lore and trivia and including dozens of classic and original French recipes i Under the Table i takes readers deep into the trenches of one of the world s most prestigious cooking schools and shows what really goes on behind the doors of every great restaurant kitchen


Around the World in 80 Dinners: The Ultimate Culinary Adventure

blockquote Join Cheryl and Bill Jamison James Beard Award winners of em The Big Book of Outdoor Cooking and Entertaining em on a gastronomic tour around the world br br blockquote After years of writing award winning cookbooks renowned culinary experts Cheryl and Bill Jamison were ready to take a break So in the fall of they packed their bags locked up their house in Santa Fe and set off on a three month long visit to ten countries all on frequent flier miles br br Among their stops were br br Bali br Where they celebrated a second honeymoon in Ubud and encountered a rogue monkey br br Australia br Where they found the world s best breakfast sandwich and visited family owned wineries br br Thailand br Where they took a wild ride on an elephant in an enormous forest reserve br br India br Where they found themselves in the midst of Diwali the Festival of Lights br br China br Where they attended a banquet of local Chiu Chow cuisine that required hours of preparation by the Emeril of Chaozhou and forty cooks br br South Africa br Where they went on a safari among rhinos giraffes and very hungry lions br br Brazil br Where they soaked in the sun and Creole flavors of the coastal town of Salvador br br Combining the intelligence and humor of Anthony Bourdain with the charm and insight of Frances Mayes em Around the World in Dinners em transforms traveling into an unforgettable odyssey


Beaten, Seared, and Sauced: On Becoming a Chef at the Culinary Institute of America

Millions of people fantasize about leaving their old lives behind enrolling in cooking school and training to become a chef But for those who make the decision the difference between the dream and reality can be gigantic especially at the top cooking school in the country For the first time in the Culinary Institute of America s history a book will give readers the firsthand experience of being a full time student facing all of the challenges of the legendary course in its entirety br br On the eve of his thirty eighth birthday and after shuffling through a series of unsatisfying jobs Jonathan Dixon enrolled in the CIA on a scholarship to pursue his passion for cooking In i Beaten Seared and Sauced i he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution s many rules and customs under the watchful and critical eyes of their instructors Each part of the curriculum is covered from knife skills and stock making to the high pressure cooking tests and the daunting wine course the undoing of many a student Dixon also details his externship in the kitchen of Danny Meyer s Tabla giving readers a look into the inner workings of a celebrated New York City restaurant br br With the benefit of his age to give perspective to his experience Dixon delivers a gripping day to day chronicle of his transformation from amateur to professional From the daily tongue lashings in class to learning the ropes fast at a top NYC kitchen i Beaten Seared and Sauced i is a fascinating and intimate first person view of one of America s most famous culinary institutions and one of the world s most coveted jobs


If You Can't Stand the Heat (Poppy Markham: Culinary Cop, #1)

p Poppy Markham practically grew up at the family restaurant in Austin Texas and until recently worked as a sous chef under her surly stepsister Ursula Poppy s not sure if her dad will ever forgive her for leaving the family business to become a public health inspector the most reviled figure in the restaurant industry but when he asks her back into the kitchen to help out during the restaurant s grand re opening she can t refuse Chaos ensues when the guest of honor Michelin rated chef variste Bontecou is found stabbed to death with Ursula s knife i Sacrebleu i p p Sorting through everyone who had it in for the hot headed philandering French chef is worse than deboning a Coho salmon Could it be the bad boy sous chef eyeing his chance at the top or the conniving waitress rumored to be variste s paramour i du jour i The closer Poppy gets to solving the mystery the hotter things get And as everyone knows if you can t stand the heat stay out of the kitchen p


Culinary Intelligence: The Art of Eating Healthy (and Really Well)

For many of us the idea of healthy eating equals bland food calorie counting and general joylessness Or we see the task of great cooking for ourselves as a complicated and expensive luxury beyond our means or ability Now Peter Kaminsky who has written cookbooks with four star chefs for example Daniel Boulud and no star chefs such as football legend John Madden shows us that anyone can learn to eat food that is absolutely delicious and doesn t give you a permanently creeping waistline br Just a couple years ago Kaminsky found himself facing a tough choice lose weight or suffer the consequences For twenty years he had been living the life of a hedonistic food and outdoors writer an endless and luxurious feast Predictably obesity and the very real prospect of diabetes followed Things had to change But how could he manage to get healthy without giving up the things that made life so pleasurable In i Culinary Intelligence i Kaminsky tells how he lost thirty five pounds and kept them off by thinking more not less about food and he shows us how to eat in a healthy way without sacrificing the fun and pleasure in food br i Culinary Intelligence i shows us how we can do this in everyday life thinking before eating choosing good ingredients understanding how flavor works and making the effort to cook Kaminsky tells us what we need to give up most fast food and all junk food and what we can enjoy in moderation dessert and booze but he also shows us how to tantalize our tastebuds by maximizing flavor per calorie and he makes delectably clear that if we eat delicious flavorful foods we ll find ourselves satisfied with smaller portions while still enjoying one of life s great pleasures