Author: E. Davies
Release Date: 2017-03-30
"Temptation is too sweet!" Julian Holloway is too busy for love. This is his big break at his architecture firm, and sleeping with a near-stranger is supposed to be a one-time thing. Except the guy's straight, and owns the bakery under Julian's new apartment. As the two spend more time that Julian doesn't really have together, he starts to wonder: does Luke feel the same pull toward him? Luke Thornton swapped guns and armor for cupcakes and muffins. Military training means he runs a tight operation, and now his creative side is let loose. But when he meets the out, proud, and loud Julian, Luke starts to wonder just how creative he's willing to go. After all, he's never been with a man before. Why did the guy have to move in upstairs?! Despite their differences, two hard-headed men with an insatiable attraction for each other can easily fall into bed. But before long, it's not just chemistry between them. If Luke can learn to give Julian his space while Julian gives Luke his time, will that be enough to help them face the world together? Sugar Topped is a steamy, stand-alone GFY gay romance novel with a HEA ending and no cliffhanger.
Dorie Greenspan has written recipes for the most eminent chefs in the world: Pierre Hermé, Daniel Boulud, and arguably the greatest of them all, Julia Child, who once told Dorie, “You write recipes just the way I do.” Her recipe writing has won widespread praise for its literate curiosity and “patient but exuberant style.” (One hard-boiled critic called it “a joy forever.”) In Baking: From My Home to Yours, her masterwork, Dorie applies the lessons from three decades of experience to her first and real love: home baking. The 300 recipes will seduce a new generation of bakers, whether their favorite kitchen tools are a bowl and a whisk or a stand mixer and a baker’s torch. Even the most homey of the recipes are very special. Dorie’s favorite raisin swirl bread. Big spicy muffins from her stint as a baker in a famous New York City restaurant. French chocolate brownies (a Parisian pastry chef begged for the recipe). A dramatic black and white cake for a “wow” occasion. Pierre Hermé’s extraordinary lemon tart. The generous helpings of background information, abundant stories, and hundreds of professional hints set Baking apart as a one-of-a-kind cookbook. And as if all of this weren’t more than enough, Dorie has appended a fascinating minibook, A Dessertmaker’s Glossary, with more than 100 entries, from why using one’s fingers is often best, to how to buy the finest butter, to how the bundt pan got its name.
Whether you're craving chicken noodle, creamy tomato, or loaded potato, a bowl of piping hot soup is always a good idea. Soups, Stews & Breads has over 350 of the most delicious recipes you can imagine, and is filled with photos, tips and serving ideas, too. Along with all your favorites, you'll find recipes for hearty chowders, satisfying stews, and scrumptious breads to serve with them. We've also included quick-fix and slow-cooker recipes! Soups, Stews & Breads makes it easy to whip up a batch of homemade chicken broth, a party-size crock of spicy chili, quick breads, crackers and croutons...all from one handy cookbook. It's the last soup book you'll ever need!
Author: Jan Hinds
Publisher: Jan Hinds
Release Date: 2017-06-17
Not So Secret Family Recipes: Pies is the first book in the series of cookbooks created to share and preserve those recipes which may otherwise be lost. Nothing compares to the love that goes into a fresh homemade pie! Pie making may seem intimidating to the novice but the pie crust making tutorial simplifies the technique for even the most inexperienced cook. Once you master the fundamentals you’ll understand the expression, “easy as pie.” This collection of recipes from family, friends, and the author’s creation will help you gain confidence and master the art of pie-making. Let’s get rolling!
There's more to blueberries than muffins! In "Joy of Blueberries," Theresa Millang presents more than 200 recipes for blueberry delights, from bars to soups to ice cream. Also included are tips for growing, choosing and storing blueberries. Spiral binding.
From the craggy Catalan coastline to the undulating, red-soiled hills of Andalucía, the diversity of the Spanish countryside is without rival. Its cuisine directly reflects this landscape, with each region celebrating its own ingredients and culinary traditions. In Spain, long-time Barcelona resident Jeff Koehler gathers the country's many time-honored dishes and age-old culinary customs, and distills the Spanish table down to its essence—food that is prepared simply but full of homemade flavors, and always meant to be shared. Each chapter is an ode to Spain's delightful kitchen, from gazpachos, salt cod, and poultry, to savory and sweet conserves. The story of the country is told through 200 recipes from classics like Shellfish Paella, Artichoke Egg Tortilla, and creamy Flan to delicacies such as Chilled Melon Soup with Crispy Jamón and Monkfish Steaks with Saffron. Dishes from Spain's leisurely multicourse meals and simple tapas alike celebrate seasonal ingredients: wild mushrooms, asparagus, and local game. Sidebars trace Spain's rich culinary traditions, taking us from ancient Moorish cities to the arid fields of the Castilian countryside, and allow us to meet the people who still, with devotion, cultivate them. Accompanying these are hundreds of evocative photos of the markets, orchards, green hills, and fishing ports from which this delicious cuisine originates. Add to this a thorough glossary that includes techniques such as preparing snails, using saffron, and making perfect fish stock, as well as a helpful source list. Novices and veterans of the Spanish kitchen alike will gain a deeper understanding not only of Spain's cuisine but of its culture.
A new collection of creative cupcake projects by the authors of Hello, Cupcake! provides for a variety of special occasions and holidays while featuring comical animal and accessory decorations crafted from edible ingredients. Original.
Author: Ray Foley
Publisher: Sourcebooks, Inc.
Release Date: 2009-06-01
Perfect summer promo or cash-wrap title, from the ultimate authority on bartending, Bartender Magazine. From Bartender Magazine, the number one publication for the bartending trade and the most respected name in bartending, comes The Best Summer Drinks, the perfect recipe guide for the hottest drink time of year. Written by the ultimate authority on bartending, this book contains 500 summer cocktail and appetizer recipes submitted by the world's best bartenders, including: •Summer Breeze •Fourth of July •Blue Lemonade •South Wind •Sun Stroked Perfect for impulse purchase at cash-wrap areas, The Best Summer Drinks is sure to find its way into the pocket of anyone who loves libations.
Author: Ken Beck
Publisher: Thomas Nelson Inc
Release Date: 2000-10-25
Aunt Bee's Delightful Desserts is filled with over 350 recipes for the lip-smacking desserts Aunt Bee and friends used to cook up on The Andy Griffith Show. From candies and cakes to rare photos from the show to trivia, this cookbook brings home all the sweet flavor of Mayberry. Illustrated and indexed.
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.” Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal. Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.” Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
Dismissed as déclassé by gourmands, blamed for the scourge of obesity, and yet loved by all, the taste of sweet has long been at the center of both controversy and celebration. For anyone who has ever felt conflicted about a cupcake, this is a book to sink your teeth into. In The Taste of Sweet, unabashed dessert lover Joanne Chen takes us on an unexpected adventure into the nature of a taste you thought you knew and reveals a world you never imagined. Sweet is complicated, our individual relationships with it shaped as much by childhood memories and clever marketing as the actual sensation of the confection on the tongue. How did organic honey become a luxury while high-fructose corn syrup has been demonized? Why do Americans think of sweets as a guilty pleasure when other cultures just enjoy them? What new sweetener, destined to change the very definition of the word sweet, is being perfected right now in labs around the world? Chen finds the answers by visiting sensory scientists who study taste buds, horticulturalists who are out to breed the perfect strawberry, and educators who are researching the link between class and obesity. Along the way she sheds new light on a familiar taste by exploring the historical sweetscape through the banquet tables of emperors, the pie safes of American pioneers, the corporate giants that exist to fulfill our every sweet wish, and the desserts that have delighted her throughout the years. This fabulously entertaining story of sweet will change the way you think about your next cookie. From the Hardcover edition.
With 400 entries and over 200 illustrations, plus stories about the ingredients used in every major Latin cuisine, this guidebook identifies and tells you how to use the vast array of herbs, chilies, fruits, sauces, meats, beans and prepared foods at your neighborhood mercado. A bonus section of the author's favorite Latin recipes will help you create delicious authentic dishes.