By Melissa Lenhardt
Laura's worst fears have been realized: Kindle has been taken into custody and she is once again on the run. The noose awaits her in New York, but Laura is realizing that there are some things worse than death. Finally running out of places to hide, it may be time for Dr. Catherine Bennett to face her past.
The Bloody Mary Book
By Ellen Brown
The stalwart cocktail classic has been around for almost a century and continues to be the go-to drink for weekend brunches, parties, and game-day tailgating. The Bloody Mary Book features 65 new and innovative recipes to surprise any party guest.A basic Bloody Mary requires no more skill than simply pouring, but this book makes use of all possible flavors, different liquors, and a rainbow of garnishes that can be purely decorative or practically serve as a main course. The drinks are a dizzying array of creativity, from the Vegan Mary, which is packed with umami, to a Middle Eastern Mary, adding cumin, coriander and harissa for an extra bit of spice, as well as a Gazpacho Mary, pureed with onion, garlic, peppers and cucumber to yield a veritable meal in a glass. The bar food complements the beverages nicely, with Scotch Eggs, Tuna Poke with Mango and Avocado, Smoked Salmon Spread, and Spiced Mixed Nuts, and the garnishes start with homemade Dilly Beans and pickles and ramp up to Beef Jerky and even Ceviche! Whatever your fancy, the Bloody Mary is the perfect weekend drink.
By Bryan Calvert
Brooklyn is the red-hot center of American food, and Bryan Calvert was one of its first culinary pioneers. Now, in 125 surefire, imaginative recipes, he brings the best of the borough to your table: food that mixes country appeal with urban complexity. This is food at its most elemental and most delicious, infusing fresh flavor into comforting favorites with dishes like Melted Romaine Lettuce; Heirloom Tomatoes with Gin, Feta, and Dill; Stuffed Skillet Chicken with Lemon-Miso Sauce; and Dulce de Leche Cheesecake with Sea Salt and Caramelized Apples. Calvert's recipes build on staples that are available nationally and include flair with ingredients that are ready to be discovered at most markets. Brooklyn Rustic shows how the simplest tricks can make the difference between an average meal and a great one.
The Brooklyn Bartender
By Carey Jones
Brooklyn is one of the top trendsetting places today anywhere. Its neighborhoods, artists, writers, restaurants, and, yes, drinking establishments set the pace for the rest of the nation. The Brooklyn Bartender collects 300 of the best of these drink recipes in one place, from twists on the classics to new libations made from local ingredients. Organized by spirit, the recipes will allow readers to replicate bartender's signature drinks, including Pork Slope's Brooklyn Sling, Hotel's Delmano's San Francisco Handshake, and The Richardson's Sun Kiss'd. Sidebars will include "5 Takes on the Margarita" and other classic drinks, as well as bartender's recommendations for events, such "3 Simple Make-Ahead Party Drinks."Profiles of 25-30 bars, including the Clover Club, Tooker Alley, Bushwick Country Club, and Maison Premiere, are spotlighted with sage advice from their quotable bartenders. Carey also details essentials readers need to tackle the recipes, including equipment, techniques, staples, as well as advice on 10 Steps to Instantly Make Better Cocktails. Designed to be the perfect bar-side companion, the sophisticated compilation will be enhanced by more than 200 illustrations and 75 photos.
A Banquet on a Budget
By Judy Ridgway
Catering for any large scale celebration can be daunting. Where will you hold the event? How much food will you need? When should you start the preparation? This book passes on the secrets of the trade to ensure that the preparation goes smoothly and that the food is just as good as the professionals can offer. It includes a master checklist for the preparations with general advice on choosing the food and drinks, buying in ready-made items, estimating quantities, hiring staff and equipment and other practical considerations. There are five complete menus and drinks suggestions for each type of event: a drinks party with canapes, a fork buffet, a finger buffet and a sit-down meal, with guests varying in number from twenty to sixty. Menus include full preparation plans and recipes. In total there are 120 plus recipes, some with variations.
By Joseph Ogrodnek
Serve sophisticated, satisfying food--regardless of kitchen's size or scope--with recipes and advice from award-winning chefs Joseph Ogrodnek and Walker Stern of Brooklyn's Battersby and Dover fame.Ogrodnek and Stern cook stellar meals in their restaurant Battersby's small (4 x 6') open kitchen where they break boundaries with taste combinations and levels of flavor. To pull off world-class food in such tight quarters, they have developed systems of organization founded on a roster of dishes that are largely prepared in advance (sometimes days in advance) and finished just before serving. And that is how they have organized their first cookbook: each recipe is divided into "to prep" and "to serve" instructions. With over 140 recipes--from Crispy Kale Salad with Brussels Sprouts and Kohlrabi to Duck Breast with Quince and Radishes, from Corn Soup with Shrimp to Apricots with Honey and Sweet Ricotta--Battersby will make your meals memorable!
Best Food Writing 2015
By Holly Hughes
Anthony Bourdain, John T. Edge, Jonathan Gold, Francis Lam, Ruth Reichl, Calvin Trillin, Alice Waters. These are just some of the celebrated writers and foodies whose work has appeared in Best Food Writing over the past fifteen years. Whether written by an established journalist or an up-and-coming blogger, the essays offered in each edition represent the cream of that year's crop in food writing. And 2015 promises to uphold the same high standards with a dynamic mix of writers offering provocative journalism, intriguing profiles, moving memoir, and more.
The Beetlebung Farm Cookbook
By Chris Fischer, Gabriela Herman
THE BEETLEBUNG FARM COOKBOOK celebrates the seasonal farm- and ocean-to-table fare that has won accolades for chef Chris Fischer. After working at top restaurants in New York and London, Fischer returned to his family farm on Martha's Vineyard to grow the freshest produce, raise organic livestock, fish the surrounding waters, and gather friends for unforgettable meals, often served in the farm's greenhouse under the stars. The book includes more than 100 recipes, organized seasonally and presented on hand-printed letterpress menus with dishes like Lobster Pan Roast, Fennel Sausage with Oysters, and Roast Leg of Lamb. Whether raking for clams in winter or planting rows of asparagus, Fischer shares a love of family, farming, and food that will captivate readers. Gorgeous color photography by Gabriela Herman accompany the stories and recipes throughout.
By Judith Fertig
colourful, flavorful home-baked treats just say happy," and Bake Happy is all about adding a bit of joy back into your kitchen. A sweet baking book that will bring a smile to the dessert table, Bake Happy includes 100 recipes for cheerful cupcakes and cookies, bars and brownies, tarts and turnovers, and delicious cakes that are speckled, marbled, and striped. This cookbook can be used year-round and will satisfy your sweet tooth and your soul. Whether you're in the mood for creamy chocolate, colourful cake layers, tasty cake batter, or special occasion desserts, you'll find recipes for Citrus Glazed Sunset Cake, Rustic Cherry Pudding, Secret Filling Devil's Food Cupcakes, and more. There are also various options for colour and flavor combinations, and 30+ full-colour photos throughout.
By Michael Ruhlman
According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of color photographs by Donna Turner Ruhlman showcasing both finished dishes and step-by-step cooking techniques.
Best Food Writing 2014
By Holly Hughes
For fourteen years, Best Food Writing has served up the creme de la creme of the year's food writing. The 2014 edition once again offers the tastiest prose of the year, from a range of voices: food writing stars, James Beard Award winners, writer-chefs, bestselling authors, and up-and-coming bloggers alike. With new sections devoted to "A Table for Everyone" and "Back to Basics," you'll find a topic and a flavor for every appetite,the cutting-edge, the thoughtful, the provocative, and the hilarious,a smorgasbord of treats for the foodie in all of us.Contributors include: Elissa Altman, Dan Barber, Monica Bhide, Sara Bir, John Birdsall, Jane Black, Frank Bruni, Albert Burneko, Tom Carson, Brent Cunningham, John T. Edge, Barry Estabrook, Amy Gentry, Adam Gopnik, Matt Goulding, John Gravois, Alex Halberstadt, Sarah Henry, Jack Hitt, Steve Hoffman, Ann Hood, Silas House, Rowan Jacobsen, John Kessler, Kate Krader, Francis Lam, David Leite, Irvin Lin, J. Kenji Lopez-Alt, Daniella Martin, Dave Mondy, Erin Byers Murray, Rick Nichols, Kim O'Donnel, Josh Ozersky, Kevin Pang, Ben Paynter, Michael Procopio, Jay Rayner, Besha Rodell, Anna Roth, Adam Sachs, Eli Saslow, David Sax, Oliver Strand, Laura Taxel, JT Torres, Molly Watson, Joe Yonan, Eagranie Yuh
The Boleyn Bride
By Emily Purdy
Sixteen, of noble birth and stunningly beautiful, Elizabeth Howard envisions a glorious life for herself as lady-in-waiting to the future queen, Catherine of Aragon. But when she is forced to marry Thomas Boleyn, a wealthy commoner, Elizabeth is left to stagnate in the countryside while her detested husband pursues his ambitions. There, she raises golden girl Mary, moody George, and ugly duckling Anne - while staving off boredom with a string of admirers. Until Henry VIII takes the throne . . . When Thomas finally brings his highborn wife to London, Elizabeth indulges in lavish diversions and dalliances - and catches the lusty king's eye. But those who enjoy Henry's fickle favor must also guard against his wrath. For while her husband's machinations bring Elizabeth and her children to the pinnacle of power, the distance to the scaffold is but a short one - and the Boleyn family's fortune may be turning...Praise for Emily Purdy:'[Purdy] succeeds in rendering Elizabeth both unforgettable and undeniably real.' Historical Novel Society 'It has been some time since I've been so captivated by a Tudor based historical novel. I have to admit to being somewhat burned out by the over saturation of the Tudors . . . however, The Boleyn Bride has renewed my interest. I highly recommend it.' The True Book Addict'Classic story of a woman scorned, who is after revenge of the most bloody kind.' Closer Magazine'A rollercoaster tale which gives a new and fascinating perspective on three young women who became hostages to fortune in a perilous and turbulent age.' Lancashire Evening Post'Nicely written, and full of lust, greed and intrigue, this is a book sure to earn Emily Purdy many new fans.'Bookwormink.co.uk
Better Made At Home
By Estérelle Payany
Instead of buying mass-produced, often unhealthy food products, why not make your own? From crisp sesame crackers to Greek yogurt to tapenade, let the more than 80 simple and delicious recipes in Better Made at Home stock your pantry with staples that are better tasting and better for you.In Better Made at Home, French cookbook author Est?relle Payany shows us how to make delicious food we can feel good about eating. She takes more than 80 packaged foods normally found in delis or gourmet food shops?from chips to chocolate pudding?and replaces them with recipes for healthier, better-tasting alternatives that can be made quickly and easily right in our own kitchens. For breakfast, make your own muesli or crostinis with homemade strawberry jam. For lunch, try your hand at grinding meat for hotdogs topped with homemade ketchup or batter up some homemade, crispy fish nuggets for dinner. Recipes for treats include candies (lollipops, marshmallows, and caramels), snacks (barbecue popcorn, tortilla chips, and pretzel sticks), and desserts (buttery shortbread and chocolate sandwich cookies).Beautiful photography combined with vintage illustrations make for a book that is both timely and timeless.
The Baron's Honourable Daughter
By Lynn Morris
Bestselling author Lynn Morris weaves an inspirational Regency era romance rich in period detail. The Honourable Miss Valeria Segrave is truly the unwanted stepchild. When her mother married the Earl of Maledon, he took Valeria into his home, but he never accepted her. When her stepfather suddenly dies, Valeria must take charge of her gentle, distraught mother and the vast estate that now belongs to her six-year-old half-brother, the new Earl of Maledon. Valeria finds every day a struggle as she tries to establish authority with servants, stewards, and solicitors--all men. The only person that can help her is a distant kinsman of the Earls of Maledon, Alastair, Lord Hylton. Handsome and noble, she senses under the veneer of his flawless and gentlemanly behavior that she does not quite measure up to Lord Hylton's expectations of a refined lady. In light of that, accepting his help and feeling under a burden of gratitude to him is almost unbearable. When at last Valeria goes to London for the glittering Season, she gets into a series of escapades. To her chagrin, it seems that Lord Hylton is always there to witness, criticize, and correct her behavior. But if she must engage in this battle of wits and wills with Alastair, Valeria vows she's going to win--one way or another.
By Molly Lefebure
War would change them forever . . . When World War II broke out, no one could predict the impact it would have on their lives. As the conflict begins to take its toll, the lives of four families become entwined. The Duchamps, the Spurgeons, the Sowersbys and the Tooleys are all faced with personal struggles while the world around them is torn apart. Families become fragmented, love is found and the young are forced to grow up too quickly - but all are determined to remain defiant and united against the upheaval.An emotive and heartwarming novel, Blitz creates a vivid portrait of a courageous Britain under fire - strong, brave and in the end triumphantly alive.
By Eric Jager
A riveting true story of murder and detection in 15th-century Paris, by one of the most brilliant medievalists of his generation.On a chilly November night in 1407, Louis of Orleans was murdered by a band of masked men. The crime stunned and paralyzed France since Louis had often ruled in place of his brother King Charles, who had gone mad. As panic seized Paris, an investigation began. In charge was the Provost of Paris, Guillaume de Tignonville, the city's chief law enforcement officer--and one of history's first detectives. As de Tignonville began to investigate, he realized that his hunt for the truth was much more dangerous than he ever could have imagined.A rich portrait of a distant world, BLOOD ROYAL is a gripping story of conspiracy, crime and an increasingly desperate hunt for the truth. And in Guillaume de Tignonville, we have an unforgettable detective for the ages, a classic gumshoe for a cobblestoned era.
Best Food Writing 2013
By Holly Hughes
Best Food Writing is the place where readers and food writers meet to celebrate the most delicious prose of the year,serving up everything to whet your appetite from entertaining blogs to provocative journalism. This year's edition includes food writing stars (Michael Pollan, Pete Wells, and Jonathan Gold) as well as intriguing new voices (Matt Goulding and Erin Byers Murray) and celebrated chef-writers (Gabrielle Hamilton and Eddie Huang) for yet another collection of "strong writing on fascinating topics that will appeal to foodies and essay lovers alike" ( Kirkus Reviews ).Contributors include: Katie Arnold-Ratcliff, Elissa Altman, Karen Barichievy, Peter Barrett, Dan Barry, Edward Behr, Alan Brouilette, Tim Carman, Bethany Jean Clement, Aleksandra Crapanzano, Sarah DiGregorio, Barry Estabrook, Kim Foster, Ian Froeb, Jonathan Gold, Diane Goodman, Matt Goulding, Paul Graham, Dara Moskowitz Grumdahl, Gabrielle Hamilton, Tim Hayward, Bernard Herman, Eddie Huang, Rowan Jacobsen, John Kessler, Todd Kliman, Corby Kummer, Francis Lam, J. Kenji Lopez-Alt, Tracie McMillan, Joy Manning, Brett Martin, Erin Byers Murray, Kim O'Donnel, Kevin Pang, Carol Penn-Romine, Michael Pollan, Michael Procopio, Steven Rinella, Hank Shaw, Katharine Shilcutt, Erica Strauss, Mike Sula, John Swansburg, Molly Watson, Pete Wells, Katherine Wheelock, Chris Wiewiora, Lily Wong
Bully Beef and Boiled Sweets
By James Mannion
For over three hundred years, the British Armed Forces has been made up of brave men and women who put themselves in harm's way so the rest of us can sleep soundly in our beds. Marching alongside, no matter where in the world, was the chef, who had to be just as handy with a Browning L9A1 9mm semi-automatic as a whisk and a garlic crusher. Bully Beef and Boiled Sweets is a celebration of the skills and achievements of this country's military chefs. . Discover what troops are fed now. See what has been served up in the major conflicts, from the Great War to the present day. . Learn how to catch, kill and cook your food when stranded in the middle of nowhere . Hear what some of our most famous ex-servicemen enjoyed eating whilst they were in the British Forces.So for anyone who ever pretended a tree branch was a machine gun, who admire what our Forces go through every day and who want to improve their kitchen skills, Bully Beef and Boiled Sweets is for you.
The Book of Schmaltz
By Michael Ruhlman
For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavour and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.THE BOOK OF SCHMALTZ acts as a primer on schmaltz, taking a fresh look at traditional dishes like kugel, kishke and kreplach and also venturing into contemporary recipes that take advantage of the versatility of this marvelous fat. Potatoes cooked with schmaltz take on a crispness and satisfying flavour that vegetable oil can't produce. Meats and starches have a depth and complexity that set them apart from the same dishes prepared with olive oil or butter.What's more, schmaltz provides a unique link to the past that ought to be preserved. 'Schmaltz is like a thread that runs through a great tapestry,' says Ruhlman's neighbour, Lois, whose cooking inspired his own journey into the world of schmaltz. 'It's a secret handshake among Jews who love to cook and eat.'
Betty Goes Vegan
By Annie & Dan Shannon
Betty Crocker has been an icon in American cooking for nearly 100 years. Who doesn't love the idea of Betty and her classic family recipes? Annie and Dan Shannon were as charmed by her as everyone else--but what was a vegan to do? Use her inspiration to become a vegan "Betty," of course!BETTY GOES VEGAN is your all-in-one guide to becoming a vegan "Betty", with over 500 vegan recipes for classic family dishes. It includes some recipes inspired by The Betty Crocker Cookbook, with new ingredients and cooking instructions, and hundreds of original, never-before-seen recipes sure to please any ominvore or herbivore. With classic dishes for breakfast, lunch, dinner and dessert, including Omletes, Stews, Casseroles and Brownies, this cookbook is the essential handbook every vegan family needs.