Casey Costello is an executive chef on a popular television cooking show. She has a very stressful job satisfying her boss, her family and all the guest chefs that appear on the show. Her boss, in the meantime, is thinking about leaving the show altogether, which would be disasterous for Casey. When Danny O'Shea, a handsome New York chef appears on the show, the sparks fly between he and Casey. Will a shoot in Italy change Casey's life forever?
A comprehensive guide to modern desserts that teaches you how to cook, create, structure, and season sweet dishes—and ultimately how to really understand dessert making. “First and foremost, make it delicious. Your goal is to make even those who ‘don’t do desserts’ lick their plate clean. It has to be delicious from first to last bite.” In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.
After ending a bad relationship, Casey Costello, an executive chef at a morning television show, swears off men. Who has the time anyway? She's busy overseeing a rambunctious food-prep crew in a kitchen the size of a closet; trying to please high-maintenance celebrity guest chefs; and dealing with her large extended Italian American family, who believe that the solutions to life's problems involve food. And in the midst of her high-energy, stress-inducing career—punctuated by a steady stream of parties and restaurant openings that must not be missed—she's trying to uncover why Sally Woods, a grand old dame of the culinary world and regular on the television show, is suddenly ready to jump ship and find a new station and a new executive chef. When Danny O'Shea, a handsome chef from one of New York's hottest new restaurants, makes a guest appearance on the show, Casey smells trouble. But feelings ignite faster than a flambé dessert, especially when Danny whips up a few surprises during a television shoot in Italy. Narrated in Casey's smart and refreshingly disarming voice, Last Bite is an irresistible culinary caper, with characters whose appetites are as big as their personalities.
Follow Gin Blanco, a kick-butt female assassin who moonlights at a BBQ joint in Tennessee, as she searches for the person who double-crossed her in this heart-pounding and fresh paranormal romance series. After Gin’s family was murdered by a Fire elemental when she was thirteen, she lived on the streets and eventually became an assassin to survive. Now, Gin is assigned to rub out an Ashland businessman, but it turns out to be a trap. After Gin’s handler is brutally murdered, she teams up with the sexy detective investigating the case to figure out who double-crossed her and why. Only one thing is for sure—Gin has no qualms about killing her way to the top of the conspiracy.
"Last Bite: 100 Simple Recipes from Kansas City's Best Chefs and Cooks" features recipes from 40 top local chefs, cooks, and James Beard Foundation award winners.Roy Inman's vivid color photographs are a showcase of these easy-to-prepare recipes previously published in the weekly "Last Bite" column in The Kansas City Star's Star Magazine. A special section includes photographer Roy Inman's original portraits and food writer Pete Dulin's profiles of these talented chefs and cooks.Noted food writer and photographer Bonjwing Lee writes, "Pete Dulin had the foresight to capture this moment in Kansas City's culinary history with the following collection of recipes from some of our city's finest, contemporary talent. Together, they form a patchwork of flavors that represent Kansas City, here and now."Soft cover. Full color throughout. 124 pages. Measures 8.5 x 11 inches.
Named one of the season's most anticipated cookbooks by TIME, Thrillist, Book Riot, and more! “What a rich concept...this book is one of the sexiest, most beautiful guides I've ever seen.” —Drew Barrymore Learn to cook resourcefully, efficiently, and, of course, deliciously, by using all of your ingredients—down to the rind, stem, and bone—with these 100 creative recipes from the star of BuzzFeed Tasty’s Chef Out of Water. Cutting back on food waste continues to be one of the most effective ways we can combat climate change. But when recipes only call for a small portion of an ingredient, what do we do with the remainder? Alexis deBoschnek has the answer. Growing up, Alexis spent hours tending to her mother’s garden in the Catskill Mountains, coming back to the kitchen with apples, zucchinis, peas, and every herb under the sun. From slowly cooking tomatoes for sauce, drying fresh herbs, or infusing oil with the garden’s aromatics, to pickling cucumbers by the dozen, Alexis learned how to make every ingredient last. With To the Last Bite, she shares her lifetime of knowledge to ensure nothing goes to waste. Buy a whole chicken for Alexis’s juicy, delicious Spatchcock Paprika Chicken with Carrots and save the bones for a stock, which you can add to braised leeks with white wine and thyme. Her Greens Skillet Pie uses any herbs you haven’t gotten around to in the crisper drawer. All the recipes in this book are designed to use the entire ingredient to save you money and cut back on food waste. Packed with stories and strategies to help you choose your ingredients wisely and use them well, this cookbook teaches you how to cook creatively, resourcefully, and, most importantly, deliciously.
Edward Marburn is a vampire—for the second time. He's also desperate to be human again, and has vowed vengeance on his creator, Gisele. Now he's on the hunt for her. And Edward always traps his quarry… But he doesn't remember this particularly luscious quarry being so sensual. Gisele has a hold on his thoughts, his imagination and his very willing body. He's powerless to resist her. The tables are turned—the hunter is caught. Yet despite the supercharged sex, Edward still longs to regain his humanity. And that can happen only if he kills the one who made him—Gisele!
Jaz Parks here. But I'm not alone. I'm hearing voices in my head -- and they're not mine. The problem, or maybe the solution, is work. And the job's a stinker this time -- killing the gnomes that are threatening to topple NASA's Australian-based space complex. Yeah, I know. Vayl and I should still be able to kick this one in our sleep. Except that Hell has thrown up a demon named Kyphas to knock us off track. And damn is she indestructible!
I have two choices. Carve Brude's name into Hell's bile-encrusted gates. Or lose my soul. After an assassination attempt on Vayl, I find myself pulled into a tangled web that takes the gang to Romania. So how will I save a ghost, rescue a demon, and cheat the Great Taker out of a soul he's slavering for while defeating my nastiest foe yet so that Vayl can, at last, cherish a few precious years with his sons? With careful planning, major violence, and one (hopefully) final trip to Hell.
