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.
Best Food Writing 2016
By Holly Hughes
Like your favourite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our minds,and our plates. Pull up a chair.Contributors include:Betsy AndrewsJessica BattilanaJohn BirdsallMatt BuchananJennifer Cockrall-KingTove DanovichLaura DonohueDaniel DuaneVictoria Pesce ElliottEdward FramePhyllis Grant Andrew Sean GreerKathy GunstL. Kasimu HarrisSteve HoffmanDianne JacobRowan JacobsenPableaux JohnsonHowie KahnMikki KendallBrian KevinKat KinsmanTodd KlimanJulia KramerCorby KummerFrancis LamRachel LevinBrett MartinTim NevilleChris NewensJames NolanKeith PandolfiCarol Penn-RomineMichael ProcopioKathleen PurvisAlice RandallBesha RodellHelen RosnerMichael RuhlmanOliver SacksAndrea StrongJason TesauroToni Tipton-MartinWells TowerLuke TsaiMax UfbergDebbie WeingartenPete Wells
By Hilda Glickman
Are you suffering from Irritable Bowel Syndrome? Do you have episodes of wind, bloating, constipation and diarrhoea? If so, this probably means that your digestive system is not functioning properly and you need to find out why. Based on proven methods applied in her own practice, Hilda Glickman discusses the symptoms of IBS, shows you how to test at home for the possible causes and looks at how you can improve your overall health through simple changes to your diet. Written in a clear, accessible style, this book offers a five-step plan that will enable you to ·Find out and eliminate what should not be in your digestive tract ·Add in what should be in the digestive tract·Facilitate the reintroduction of beneficial bacteria·Heal and strengthen your digestive tract ·Learn how you should eat in order to maintain a healthy digestionYour digestive system doesn't exist on its own. If it is not functioning correctly your overall health will be adversely affected. This book will show you how to heal your gut, improve your health, and prevent further problems.
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.
Because of Miss Bridgerton
By Julia Quinn
There were Bridgertons before the eight alphabetically named siblings. In this first of a new prequel series, we go back to where it all began. . . from New York Times bestselling author Julia Quinn. Sometimes you find love in the most unexpected of places... This is not one of those times. Everyone expects Billie Bridgerton to marry one of the Rokesby brothers. The two families have been neighbours for centuries, and as a child the tomboyish Billie ran wild with Edward and Andrew. Either one would make a perfect husband . . . someday. Sometimes you fall in love with exactly the person you think you should . . . Or not.There is only one Rokesby Billie absolutely cannot tolerate, and that is George. He may be the eldest heir to the earldom, but he's arrogant, annoying and she's absolutely certain he detests her. Which is perfectly convenient, as she can't stand the sight of him, either. But sometimes fate has a wicked sense of humour . . . Because when Billie and George are quite literally thrown together, a whole new sort of sparks begins to fly. And when these lifelong adversaries finally kiss, they just might discover that the one person they can't abide is the one person they can't live without . . .
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.
By Richard Woodman
Captain Nathaniel Drinkwater's frigate, HMS Antigone, is ordered to the Baltic Sea in the spring of 1807 as Napoleon's grip has begun to reach across Europe to the borders of Holy Russia. As country after country falls under the weight of French domination, Captain Drinkwater is faced with the challenges brought about by military disaster and diplomatic intrigue. On board the Antigone, Drinkwater is threatened by the seething discontent of his crew and the instability of his drunken first lieutenant. Drinkwater's task is to cooperate with his country's allies and intelligence agents. When a coded message is intercepted, his mission suddenly becomes one of extreme personal danger. As the fate of Europe is being decided, Drinkwater must carry out his mission in the face of his old enemy. This final confrontation brings him to the brink of death.
The Bomb Vessel
By Richard Woodman
It is 1801. Napoleon is reaching supreme power in France and has allied himself with Tsar Paul of Russia. Young captain Nathaniel Drinkwater is given command of an old ship, the Virago, to be sent to the Baltic as a bomb vessel. Drinkwater's ambition is to turn it back into a fighting ship, but his plans are thwarted. At the same time, Drinkwater's brother appeals for help in his desperate attempt to escape the gallows. As Sir Hyde Parker's fleet approaches the Danish coast, the Virago joins the battle. Amid gales and ice, Drinkwater strives to save his ship and his brother. But personal aims meet international war as, against the hazardous backdrop of Napoleon's onward march, Drinkwater's actions in the complex and bloody battle of Copenhagen become crucial.
A Brig Of War
By Richard Woodman
Nathaniel Drinkwater is promoted lieutenant of the brig Hellebore, and routine convoy escort duties end abruptly when Admiral Nelson, pursuing the French fleet to Egypt, sends Hellebore to the Red Sea with an urgent warning to the British squadron there. However, Nelson's apprehensions over French ambitions in the East are more than justified. Edouard Santhonax, Drinkwater's old enemy, is already preparing for a French descent on India. The hunt for this elusive Frenchman and his frigate combine with British naval operations on the flank of Napoleon's Egyptian campaign. The attack on Kosseir spells near-fatal danger for the hero, and Drinkwater is left for dead, with victory over Santhonax a distant hope.
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 Busy Mum's Plan-ahead Cookbook
By Sarah Flower
Today's families are busy families, with parents juggling jobs, lifestyle and growing families. This book shows you how to manage your time whilst still providing healthy home-cooked meals for your growing family.- Fill your freezer with portions of home-made ready meals for your hungry teenager.- Dust off your slow cooker for those days when you are going to be tied up late at work. - Use a pressure cooker for great meals in a fraction of the time.- Fill your fridge with home-made pasta sauce for the quick and easy meal when you are tired and hungry.The emphasis of the whole book is on planning and making the most of all the time-saving appliances you have at your disposal in the kitchen.For example, whilst the Sunday roast is cooking, you fill the cooker with cakes and savouries to last you the week.The roast chicken leftovers are used to make a chicken pie, curry or stir-fry.Make use of your freezer - it takes no more time to double up a recipe to make 2 or 3 extra portions, creating your own store of home-made ready meals.