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Cannelle et Vanille Bakes Simple: A New Way to Bake Gluten-Free (Cannelle et Vanille)
by Aran GoyoagaCannelle et Vanille's Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook was a Most-Anticipated Fall Cookbook from Food & Wine, Food52 and Bon Appetit, a New York Times Holiday Books Pick, and a 2020 James Beard Award Semifinalist.Cannelle et Vanille Bakes Simple is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. Aran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. Recipes include: • One-Bowl Apple, Yogurt, and Maple Cake • Double Melting Chocolate Cookies • Honeyed Apple Pie • Buttery Shortbread • Lemon Meringue Tartlets • Baguettes, brioche, and boules • Crispy Potato, Leek, and Kale Focaccia Pie • Pumpkin and Pine Nut Tart • And so many more tempting recipes
Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood (Cannelle et Vanille)
by Aran GoyoagaFrom the James Beard-recognized creator of Cannelle et Vanille--lauded by everyone from Bon Appétit to Dorie Greenspan--comes 100 recipes that show us how to bring more joy and mindfulness to the kitchen, and connection around the table, through family-friendly meals that are satisfying, yet decidedly unfussy."A beautiful expression of how Aran feeds her family and friends simple foods like buttermilk-brined chicken and roasted carrot and cashew soup. This is a book for all cooks."-Amanda Hesser and Merrill Stubbs, founders of Food52Recipes are organized around the day: start off with Spicy Carrot, Grapefruit, and Sunflower juice Soft-cooked Eggs with Dukkah and Bitter Greens; and move on to Tomato, Corn, and Bread Salad at midday. There is a chapter of everyday dinners you can prepare on a weeknight, such as a simple spaghetti and meatballs supper or Braised Chicken with Apples and Cider. You'll also find a chapter of menus to inspire you when you want to gather together a larger group of friends and family which Aran heartily encourages! She is especially known for her tender, gluten-free baking, and the book includes recipes for her sourdough bread, caramelized onion and fennel biscuits, and apple tarte tatin (with flour substitutions are included for those who aren't gluten-free). Filled with Aran's gorgeous photographs, you will also find suggestions sprinkled throughout the book for creating a welcoming space with lighting, linens, flowers, and flatware, along with gentle encouragement to spend time in the kitchen nourishing yourself as well as those you love.
Canning & Preserving For Dummies
by Amelia JeanroyGet your food preservation skills in the can Craving a juicy peach in the barren midwinter? Yearning for a cupful of home-grown tomato soup before the seeds are even in the ground? Canning makes you the ultimate boss of your food supply all year ‘round and helps you reduce costs and maintain quality control over what you eat—and to be prepared in times of food shortages. And Canning & Preserving For Dummies shows you how to do it all, helping you explore hundreds-of-years-old traditions of food preservation in the comfort of your own home. In a friendly and step-by-step style, longtime canner and owner of TheFarmingWife.com Amy Jeanroy takes you inside the canning world to show how modern technology and techniques have made it easy to use the four main methods of preservation—water-bath and pressure canning, freezing, and dehydrating—to keep your pantry packed with delicious, out-of-season delights. She also clues you in on how to match preservation technique to food for the most flavorful results—and what supplies to keep on hand for your next canning adventure. Know the benefits, from healthier eating to self-reliance Follow the latest food safety guidelines Get guidance on food storage in urban living Cook up tasty recipes with your preserved delights Whatever draws you to canning—saving money on groceries, healthy living, or the sheer fun of doing it—this book is stuffed with all the goodness you need to keep your palate happy whatever the season is!
Canning & Preserving Your Own Harvest: An Encyclopedia of Country Living Guide
by Carla EmeryEquipped with the knowledge of when to harvest, how to harvest, and what supplies are needed to preserve your harvest, anyone can learn what it takes to create authentic, old-fashioned recipes in this age of supermarket dependence. Carla Emery's in-depth knowledge comes from her years spent with farmers and homesteaders who truly lived off the land. Culling from and expanding on sections in the famed Encyclopedia of Country Living, co-author Lorene Forkner offers a discussion of our changing motivation as food consumers, detailed explanations of the processes behind canning and preserving, and a wealth of recipes for fruits, vegetables, meats and fish, and herbs. From drying to pickling to freezing, Emery's preserving methods are as broad in scope as the recipes themselves. Do-it-yourselfers can welcome summer's arrival with Chunky Peach Jam and Oven-Dried Tomatoes, or host a fall harvest with fresh Herb Bouquets and Smoked Chicken. Step-by-step instructions, illustrations, charts, and informational sidebars make the process easy and enjoyable.
Canning & Preserving for Beginners: The Essential Canning Recipes & Canning Supplies Guide
by Rockridge Press"Whether you are a local food movement enthusiast or just starting out on the food preservation journey, this is the resource to have."—Eric, readerCanning and preserving is a great solution to always having local, seasonal, and budget-friendly food in your kitchen. But unless you learned how to do it in your grandmother's kitchen, it can be difficult—not to mention dangerous—to know where to start. Canning and Preserving for Beginners explains the process of home canning with step-by-step directions and easy, flavorful canning recipes. Experience how enjoyable and delicious it can be to eat seasonally with this simple and straightforward reference.Canning and Preserving for Beginners will help you quickly become an expert in home canning with:70 Easy Recipes for canning and preserving the perfect pickles, relishes, jams and jellies throughout the year.Step-by-Step Guidelines for canning techniques, such as water bath canning and pressure canning.Tips and Tricks saving time and safely canning your favorite fruits and vegetables.Canning and Preserving for Beginners includes recipes like: Classic Dill Pickles, Pickled Green Beans, Strawberry Jam, Apple Butter, Onion Relish, Mango Salsa, Honey-Pear Jelly, Light Blueberry-Almond Fruit Spread, Carrots, Asparagus Spears, Chili con Carne, Vegetable Soup, and much more!"...filled with clear and easy to follow information and tried and tested recipes that will put your canning nerves at ease. "—Maria Slavik, Sweet Domesticity Blog
Canning Essentials: Jam-Packed with Essential Tools, Techniques, and Recipes for Fruits, Veggies, Jams, Pickles, Salsa, and More
by Jackie Callahan Parente&“A master class in the necessary techniques and tools required for gathering, freezing, canning, drying, pickling, and fermenting ingredients.&” —Mary Bilyeu, food editor, The Toledo Blade Canning Essentials is a go-to beginner&’s guide that will take you step-by-step through the different processes of canning fruit and produce. From canning vegetables, like tomatoes and squashes, to preparing homemade jam, salsas, relishes, and so much more, this book simplifies food preservation so that even today&’s busiest people can find time to do it themselves. Emphasizing cost-saving and sustainable food safety, you&’ll learn methods for both freezing, canning, pressure canning, and water-bath canning, then discover over 60 delicious recipes for homemade jelly, chutneys, pickles, and more. With helpful charts throughout to detail methods with specific timings, temperatures, and required equipment, this book will teach you everything you need to know about preserving and canning fruits and vegetables. &“A beautiful tome that is exactly what its title claims: essential . . . The book is thorough but not ponderous and includes easy-to-read charts and guidelines for preserving the harvest. Photographs are both inspiring and informative. Canning Essentials should be in every food lover&’s kitchen library.&” —Michele Anna Jordan, James Beard Award-winning author of The Good Cook&’s Book of Mustard &“The essential step-by-step guide to preserve local flavor.&” —Angela Covo, editor-in-chief, Edible San Antonio & adjunct faculty, Culinary Institute of America &“Jackie Callahan Parente teaches the &‘whys&’ and &‘hows&’ of preserving foods so that you can experience the flavors of summer any time of the year!&” —Chris Chamberlain, author of The Southern Foodie
Canning and Preserving All-in-One For Dummies
by Consumer DummiesEverything you need to can, preserve, and put up your own food Amid an increasing focus on locally sourced whole foods, preserving, rather than preservatives, is enjoying a comeback. With 300 delicious recipes, Canning and Preserving All-In-One For Dummies gives you a single, comprehensive resource on all aspects of putting up your own food; the equipment and ingredients you'll need; and the different techniques such as smoking, drying, curing, pickling, juicing, and root cellaring that you'll explore. Canning and Preserving All-in-One For Dummies is a perfect guide for home cooks looking to learn how to can and preserve their own food, covering preparation times, cooking times, processing times, and the yield you should expect from your efforts, as well as the newest equipment needed to create and store your own healthy foods. Features 300 recipes Covers canning fruits, vegetables, meats, and seafood Includes jams, jellies, butters, condiments, relishes, salsas, and chutneys Provides information on all types of food storage, including pickling, curing, juicing, and root cellars Whether you're new to canning and preserving or are just looking to expand your repertoire with the great new recipes contained in this book, Canning and Preserving All-in-One For Dummies gives you everything you need to save money and live healthier.
Canning and Preserving For Dummies
by Karen Ward Amelia JeanroyEverything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are saving money and eating healthier by canning and preserving food at home. This easy-to-follow guide is perfect for you if you want to learn how to can and preserve your own food, as well as if you're an experienced canner and preserver looking to expand your repertoire with the great new and updated recipes contained in this book. Inside you'll find clear, hands-on instruction in the basic techniques for everything from freezing and pickling to drying and juicing. There's plenty of information on the latest equipment for creating and storing your own healthy foods. Plus, you'll see how you can cut your food costs while controlling the quality of the food your family eats. Everything you need to know about freezing, canning, preserving, pickling, drying, juicing, and root cellaring Explains the many great benefits of canning and preserving, including eating healthier and developing self-reliance Features new recipes that include preparation, cooking, and processing times Amy Jeanroy is the Herb Garden Guide for About.com and Karen Ward is a member of the International Association of Culinary Professionals If you want to save money on your grocery bill, get back to basics, and eat healthier, Canning & Preserving For Dummies, 2nd Edition is your ideal resource!
Canning and Preserving: A Fresh, Colorful Look at Myriad Methods of Preserving Food (Idiot's Guides)
by Trish Sebben-KrupkaEnjoying locally grown fruits and vegetables year-round has never been easier! Idiot's Guides: Canning and Preserving focuses on step-by-step instructions with full-color photos to help readers of all levels quickly and easily store food using various methods. Dozens of basic canning recipes, with variations to make truly unique flavors, are included. In addition, readers will find easy-to-understand instructions on freezing, water-bath canning, pressure cooking, root-cellaring, and more.
Canning and Preserving: The Beginner's Guide to Preparing, Canning, and Storing Veggies, Fruits, Meats, and More (Self-Sufficient Living)
by Adams MediaEmbrace self-sufficiency with this simple guide to canning and preserving all your favorite foods—including fruits, veggies, and more!Learn how to become more self-reliant by canning and preserving your own delicious foods. From fruits and veggies to pickles, meats, and more, Canning and Preserving is your guide to jarring your own food and storing for later use. Including 140 simple, easy recipes, plus tips and tricks for making all kinds of meals with your creations, this book will have you bulking up your pantry or freezer in no time!
Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry
by Liana KrissoffRevised and expanded edition. &“A seasonal guide to putting up produce, with innovative recipes that incorporate the fruits (and vegetables) of your labor.&” —The New York Times In Liana Krissoff&’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: Brandied CherriesPeach SalsaStrawberry JamHoneyed Bread and Butter Pickles Organized by season, Krissoff&’s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you&’ve put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.&“This book is the best of a bunch of new guides on modern canning techniques and recipes.&” —Boing Boing
Canning in the Modern Kitchen: More Than 100 Recipes for Canning and Cooking Fruits, Vegetables, and Meats
by Jamie DementFinally, a guide to canning for the modern cook! Learn new techniques and try more than 100 recipes from classic jams and compotes to unique sauces and pates. Canning isn’t just about putting food in jars and letting it sit and sit—it’s about sealing in the taste of each season and making food from scratch with more interesting and unique flavors. Farmer, restaurateur, and local food advocate Jamie DeMent offers her recipes and tricks for preserving fresh ingredients and interesting creations. Canning in the Modern Kitchen is ideal whether you’re a novice canner or an experienced cook on the hunt for new recipes and novel techniques.Her delicious recipes go beyond the obvious jams, marmalades, and jellies—the book includes ideas for sauces and unexpected ways to preserve produce and meat. She covers a variety of techniques, including basic water bath canning and oven canning, and lays out the equipment needed for successful canning. And, most importantly, she’ll include detailed safety information to make your canning journey as smooth as possible.
Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition
by Usha Thiyam-Holländer Bertrand Matthäus N. A. Michael EskinIn 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor const
Canteen: Great British Food
by Cass Titcombe Dominic Lake Patrick Clayton-MaloneCanteen took the London restaurant scene by storm in 2005. Here was a restaurant serving proper British food - devilled kidneys on toast, potted duck, pork pies, and treacle tart - with passion and pride. Their no-nonsense, modern-meets-classic menu has brought good British cooking to the high street once more, and prompted the likes of Gordon Ramsay, Terence Conran and gastropubs around the country to follow suit. Unapologetically nostalgic, their first, much-anticipated cookbook is a splendidly comforting collection of 120 British dishes, including steak and kidney pie, Arbroath smokies, blackcurrant jelly with ice cream and shortbread, and rhubarb and almond trifle. Canteen is hugely popular with people of all ages, who just love good food. And with people keen to cook simple, economical and hearty family meals 'like Grandma used to make', Canteen's modern classics could not be more timely. Featuring innovative design and photography, and traditional recipes that helped to make Britain great, Great British Food will bring a touch of foodie nostalgia to kitchens country-wide.
Canyon Ranch Cooks: More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort : A Cookbook
by Scott Uehlein Barry CorreiaMore Than 200 Delicious, Innovative Recipes from America's Leading Health Resort For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous--along with more than 200 fantastic recipes. The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights. By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation--transforming your diet or just fine-tuning it, losing weight or having more energy--this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.
Canyon Ranch: Indulgently Healthy Cuisine
by Canyon Ranch Scott UehleinDelicious and nutritious recipes from the leading authority on healthy, luxurious living For nearly three decades, Canyon Ranch has been the world?s premier health and wellness destination, celebrated for its integrative treatments, incredible facilities, and signature gourmet food. The cuisine at Canyon Ranch is so satisfying and inventive that guests hardly know they are dining healthy. Through the years, Scott Uehlein and the staff of Canyon Ranch nutrition experts have sought out the most natural, wholesome ingredients and used them to create delicious, nutritious dishes that please the senses and the soul. The culinary philosophy at Canyon Ranch is that the most nourishing food?and best tasting?is fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, Canyon Ranch: Nourish includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, Canyon Ranch: Nourish makes healthy eating easy and irresistible.
Canyon Ranch: Nourish
by Canyon Ranch Scott UehleinDelicious and nutritious recipes from the leading authority on healthy, luxurious living For nearly three decades, Canyon Ranch has been the world?s premier health and wellness destination, celebrated for its integrative treatments, incredible facilities, and signature gourmet food. The cuisine at Canyon Ranch is so satisfying and inventive that guests hardly know they are dining healthy. Through the years, Scott Uehlein and the staff of Canyon Ranch nutrition experts have sought out the most natural, wholesome ingredients and used them to create delicious, nutritious dishes that please the senses and the soul. The culinary philosophy at Canyon Ranch is that the most nourishing food?and best tasting?is fresh and seasonal. Featuring more than two hundred recipes from breakfasts such as Thai French Toast with Orange Ginger Syrup and delicious sides such as Butternut Squash Tart to entrées such as Cod with Cauliflower Tomato Broth or Zahtar-Crusted Lamb and indulgent desserts such as the Alsatian Plum Cake, Canyon Ranch: Nourish includes mouthwatering dishes that will entice the most sophisticated palate. In addition, each recipe includes complete nutritional information as well as simple step-by-step techniques to empower the novice cook. With all the authority and experience as the recognized leader in wellness, Canyon Ranch: Nourish makes healthy eating easy and irresistible.
Cape Cod Nights: Historic Bars, Clubs & Drinks (American Palate Ser.)
by Christopher SetterlundA guide to the historic places, music and drinks that contribute to the charm of Cape Cod&’s nightlife. The Cape has been home to hundreds of popular nightclubs and watering holes over the past hundred years, featuring such timeless drinks as the Cape Codder and the Sea Breeze. From orchestras to digital playlists, the clubs have evolved with the times. While many famous locales, such as Johnny Yee&’s and the Compass Lounge, have been shuttered, other classics like the Beachcomber, the Atlantic House and the Melody Tent remain, serving up a unique blend of entertainment and spirits for tourists and locals alike. Join local author Christopher Setterlund as he takes a look back at some of the places, music and drinks that have made Cape Cod nightlife sparkle.
Capital Beer: A Heady History of Brewing in Washington, D.C. (American Palate Ser.)
by Garrett PeckAn effervescent history of beer brewing in the American capital city.Imagine the jubilation of thirsty citizens in 1796 when the Washington Brewery—the city&’s first brewery—opened. Yet the English-style ales produced by the early breweries in the capital and in nearby Arlington and Alexandria sat heavy on the tongue in the oppressive Potomac summers. By the 1850s, an influx of German immigrants gave a frosty reprieve to their new home in the form of light but flavorful lagers. Brewer barons like Christian Heurich and Albert Carry dominated the taps of city saloons until production ground to a halt with the dry days of Prohibition. Only Heurich survived, and when the venerable institution closed in 1956, Washington, D.C., was without a brewery for fifty-five years. Author and beer scholar Garrett Peck taps this high-gravity history while introducing readers to the bold new brewers leading the capital&’s recent craft beer revival.&“Why&’d it take us [DC&’s brewing culture] so long to get back on the wagon? Capital Beer will answer all your questions in the endearing style of your history buff friend who you can&’t take to museums (in a good way!).&” —DCist&“In brisk and lively prose Peck covers 240 years of local brewing history, from the earliest days of British ale makers through the influx of German lagermeisters and up to the present-day craft breweries. . . . Richly illustrated with photographs both old and new, as well as a colorful collection of her art, Capital Beer is almost as much fun to read as &“sitting in an outdoor beer garden and supping suds with friends over a long, languid conversation.&”&” —The Hill Rag
Capitalism and Agrarian Change: Class, Production and Reproduction in Indonesia (Routledge Frontiers of Political Economy)
by Muchtar HabibiSmall-scale agricultural producers in the peripheral world are often condescendingly assumed to be a single social class (‘the peasantry’) to be pitted against the state or corporation. This book challenges this rather idealistic view by demonstrating that under current capitalist social relations (competition, efficiency and productivity, and profit maximisation), these agricultural producers have been differentiated into different agrarian classes by exploitation. By comparing two different contexts of local agrarian change in Indonesia—rice cultivation in Java and oil palm in Sumatra—this book exposes the different class locations of the agrarian classes among petty agricultural producers and the class relations between them. These are often inextricably linked to gender, clanship and generational issues. The power of class dynamics crucially shapes how agricultural production in both rice and oil palm is organised. The share received by different agrarian classes from the production site then prominently shapes the different nature of class reproduction for each agrarian class. This analysis demonstrates that the different agrarian classes possess different capacities and responses in their relation to the state or corporations. Any real emancipation attempt in the Indonesian countryside (and beyond) must start from a proper understanding of these class dynamics. This book marks a significant contribution to the literature on agrarian change, the political economy of development, rural development and Marxist political economy.
Capitalist Agriculture and the Global Bee Crisis (Routledge Frontiers of Political Economy)
by Rebecca EllisCapitalist agriculture relies heavily on the pollination work of bees, but this system harms bees in innumerable ways. Indeed, human agriculture is one of the main culprits for the declining populations of wild bees and the declining health of honeybees. This book presents a political ecology of pollination that critically examines how managed honey bees and wild bees are harmed by capitalist agriculture. The book focuses on the three most urgent problems: the standardization and simplification of landscapes through monocultures; the use of pesticides including neonicotinoids, other insecticides, herbicides, and fungicides; and the embeddedness of commercial, migratory beekeeping in the capitalist agriculture system which, among other things, has the potential to spread pests and pathogens across continents. At the heart of this crisis is the power and influence that a small group of agrochemical corporations have over national and international agricultural policy. The book argues for an interspecies alliance of small-scale farmers, bee advocates, beekeepers, environmentalists, and bees themselves, along with a vision for an agricultural system that nurtures multispecies flourishing. This book will be of significant interest to readers of political ecology, animal geography, environmental anthropology, food system studies, and critical animal studies.
Caramel Creme Killer (INNcredibly Sweet #3)
by Summer PrescottYou'd think that life in a tropical climate would be ideal. But sometimes, life is just a beach. Cupcake baker, Melissa Gladstone-Beckett, moved to the sleepy beachside town of Calgon, Florida, to begin her new life with her husband, Detective Chas Beckett. Murder is afoot in Calgon, however, and the amateur sleuth finds herself caught up in a web of intrigue as she goes on the hunt for clues. A pillar of the community is the victim, making the prospect of investigating sticky to say the least, and suspects appear out of the woodwork. Will she be able to narrow it down and pinpoint the killer before they strike again? This fun Cozy Mystery can be read as a standalone, but if you're interested in finding out more about Missy, her husband, Detective Chas Beckett, and the rest of the gang, you'll want to read the Frosted Love Cozy Mysteries, which precede this series, along with all the other INNcredibly Sweet books which follow this one. The saga continues with the Cupcakes in Paradise series. Enjoy them all!
Caramel Pecan Roll Murder: A Delicious Culinary Cozy Mystery (A Hannah Swensen Mystery #28)
by Joanne FlukeIn this scrumptious new read in the blockbuster series packed with delightful recipes from a beloved New York Times bestselling author, baker Hannah Swensen is tempted by a high-profile tournament in Lake Eden that quickly turns deadly…&“A good puzzle, lots of delicious recipes…Fluke reinforces her place as the queen of culinary cozies.&” —Publishers Weekly Embracing a sweet escape from her usual routine at The Cookie Jar, Hannah gets asked for her help in baking pastries at the local inn for a flashy fishing competition with big prizes and even bigger names. But the fun stops when she spots a runway boat on the water and, on board, the lifeless body of the event&’s renowned celebrity spokesperson… Famed TV show host Sonny Bowman wasn&’t humble about his ability to reel in winning catches, and no one knew that better than his tragically overworked sidekick, Joey. Did Joey finally take bloody revenge on his pompous boss—or was Sonny killed by a jealous contestant? With goodies to bake and a mess of fresh challenges mixed into her personal life, it&’s either sink or swim as Hannah joins forces with her sister, Andrea, to catch a clever culprit before another unsuspecting victim goes belly up…&“Delicious-sounding recipes…A final twist will have Fluke's many fans eagerly awaiting the next installment.&” – BooklistFeatures Over a Dozen Cookie and Dessert Recipes from The Cookie Jar!
Caramel Pretzel Killer (Cupcakes in Paradise #4)
by Summer PrescottArt imitates life... And life sometimes ends in murder. Old grudges die hard in this fast-paced Cozy Mystery. Melissa Beckett, a cupcake baker in the sleepy beachside town of Calgon, Florida, rushes to the aid of a dear friend, when a horrific murder takes place in his newly-opened art gallery. She's done her share of sleuthing before, but this time the heat is on to catch the murderer, who is getting dangerously closed to people that Missy knows and loves. Scary circumstances close in on the amateur sleuth, who is determined to stop at nothing to solve the crime. Will she catch the killer before the unthinkable happens? As if life wasn't complicated enough, Missy's business has grown so significantly that she needs to advertise for help. The stressed out baker finds relief in the hilariously cantankerous Aunt Beulah, who is everything that she could have hoped for in an employee, and more. Lives are changed and hearts are broken in this intense tale. What's in store for Calgon next?? This exciting Cozy Mystery can be read as a standalone, but if you'd like to know more about Missy, Chas and the rest of the Calgon gang, their history can be found in the two series previous to this one. The first Missy and Chas series is Frosted Love Cozy Mysteries, and the second is The INNcredibly Sweet Series. Enjoy them all!
Caramel, Caramel & More Caramel!: Sweet and Savory Recipes for Creative Caramel Cuisine
by Michal Moses Ivana NitzanWith more than fifty easy, creative, and sophisticated recipes, explore how this versatile confection can be utilized for any occasion. Make caramel the center of every meal with mouth-watering entrees like steak with caramel brandy sauce or chicken in cider caramel. Sweet desserts include caramel tiramisu, chocolate caramel truffles, and traditional classics like caramel corn and so caramel candies. No matter what the course, this book offers straightforward recipes that are great to make, attractive to display, and endless fun to eat.