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.
From the author of the nationally bestselling St. Helena Vineyard series and the Heroes of St. Helena series comes a sexy new book from Marina Adair set in Sugar, Georgia... "Marina Adair writes with heart and sizzling heat." --Jill Shalvis, New York Times bestselling author on Sugar's Twice as Sweet She's sassy and sweet The last thing Glory Mann wants is to become chairman of the Miss Peach Pageant in Sugar, Georgia. Spending months hearing nothing but the clinking of pearls and judgment? No thank you! But when Glory is forced to take the rap for a scandal she didn't commit, the judge sentences her to head the committee. Even worse, her co-chairman is rugged, ripped . . . and barely knows she's alive. He's ready and willing Single dad Cal McGraw can't take any more drama in his life. After a difficult divorce, his little girl became a boy-crazy teenager and his hands are full. The last thing he needs is to spend his down time with the town bad girl. Glory is pure trouble--tempting and tantalizing trouble. But he can't deny the strong chemistry between them-or how her touch turns him inside out. Now as squabbles threaten to blow up the contest and the town of Sugar itself, Cal must risk everything on the sexy wild card to get a second chance at love . . .
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.
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "? la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities. Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.
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!
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.
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.
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.
The endlessly imaginative duo who turned cupcaking into a national pastime is back, with utterly new, eye-popping creations anyone can make. • Create a cupcake race car, a cupcake robot, or ravishing ring bling cupcakes for a birthday party. • Surprise the family with Chinese takeout dinner cupcakes on April Fool's or serve up a goofy chocolate moose. • Captivate Mom with a bouquet of long-stemmed mum cupcakes. • Build sand castle cupcakes with the kids. All you need are candies from the corner store, cake mix, and canned frosting. So what is new, Cupcake? • Lots of "EZ" projects that use just a few ingredients--perfect for kids and parties. • More pictures, brighter colors, bolder designs. • More faux-food creations--so real you won't believe they're cupcakes! • More comical critters and the cutest pets ever! • More irresistible party centerpieces to celebrate hobbies, from golf to knitting. • More spectacular holiday cupcakes: Valentine's, Easter, Fourth of July, Halloween, Thanksgiving, and Christmas. You'll end up with cupcakes so striking that you won't want to eat them--but so delicious you'll have no choice!