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RECIPE FOR MURDER As Minnesota housewives race to meet the deadline for the Times Register's meat loaf contest, an unsavory small-towner named Kirby Runbeck is blown to smithereens by a car bomb. Days later, the town's former mayor, John Washburn, near death from a stroke, confesses to the killing. His wife and two children vehemently deny it, but when Sophie Greenway, food maven and friend of the family, happens upon an old snapshot, a bundle of letters, and a tattoo of a red-eyed snake, she wonders about Washburn's innocence. Unlike the recipe for a prize meat loaf, this murder is seasoned with spicy secrets and a generous portion of scandal, which Sophie dares to bring to a roiling boil. . . .
What goes through the mind of a killer when they commit murder? What motivates someone to take a life? How do murderers remember their lives and crimes? With unprecedented access to high-security prisons all around the country, the creators of Netflix's I Am a Killer set out to get answers to these questions—by talking to the killers themselves. Most of the killers will die in prison, but each one speaks openly about their pasts and their crimes. Additional interviews—with the families of both perpetrators and victims and the law enforcement officials who worked the cases—reveal the constellations of factors that lead to violent crimes. Each profile features exclusive photographs, documents, and commentary from the documentary producers to give a detailed and balanced account of the crime, leaving it up to readers to decide what was right.
A reference and overview of the genre of crime fiction, primarily covering the 1950s onwards, although major earlier writers, such as Agatha Christie and Raymond Chandler, also have entries.
A comprehensive category killer, with over 6,000 varied questions on every topic imaginable - as well as some you might not imagine. The 400 quizzes are a mixture of general knowledge and specialist rounds all aimed at the popular pub or society quiz market on science and technology; nature and the universe; human geography; history; life as we know it; arts and culture; sports and games; popular culture; celebrities and trivia. The questions are up-to-date, interesting and, unlike much of the competition, accurate.
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
My name is Lauren, and I work for a vampire named Shiya. She believes in something called "The Law of Attraction" and expects miracles to happen whenever. We create our own reality, right? Whatever! Anyway, there's a powerful being named Gehenna that's out to kill us, without any regard for our personal schedules, a faun, an angel that gets turned into a vampire (an accident, I swear) a really cool classic tow truck, and a lot of sappy stuff about how we all love each other so dreadfully much. So now I have to try to reunite the family of a suburbanite drunk (without eating him), keep an angel from slaughtering most of Hartford, get back to my partner Maddie back home in Vermont, and fight a nasty beast that we call...um...The Beast. And all this without really knowing exactly what my mission is, or where my boss is. She's missing. Of course. Dammit!
New York Times Bestseller Named "22 Essential Cookbooks for Every Kitchen" by SeriousEats.com Named "25 Favorite Cookbooks of All Time" by Christopher Kimball Named "Best Cookbooks Of 2016" by Chicago Tribune, BBC, Wired, Epicurious, Leite's Culinaria Named "100 Best Cookbooks of All Time" by Southern Living Magazine For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, AmazingRibs.com, “Meathead” Goldwyn applies the latest research to backyard cooking and 118 thoroughly tested recipes. He explains why dry brining is better than wet brining; how marinades really work; why rubs shouldn't have salt in them; how heat and temperature differ; the importance of digital thermometers; why searing doesn't seal in juices; how salt penetrates but spices don't; when charcoal beats gas and when gas beats charcoal; how to calibrate and tune a grill or smoker; how to keep fish from sticking; cooking with logs; the strengths and weaknesses of the new pellet cookers; tricks for rotisserie cooking; why cooking whole animals is a bad idea, which grill grates are best;and why beer-can chicken is a waste of good beer and nowhere close to the best way to cook a bird. He shatters the myths that stand in the way of perfection. Busted misconceptions include: • Myth: Bring meat to room temperature before cooking. Busted! Cold meat attracts smoke better. • Myth: Soak wood before using it. Busted! Soaking produces smoke that doesn't taste as good as dry fast-burning wood. • Myth: Bone-in steaks taste better. Busted! The calcium walls of bone have no taste and they just slow cooking. • Myth: You should sear first, then cook. Busted! Actually, that overcooks the meat. Cooking at a low temperature first and searing at the end produces evenly cooked meat. Lavishly designed with hundreds of illustrations and full-color photos by the author, this book contains all the sure-fire recipes for traditional American favorites and many more outside-the-box creations. You'll get recipes for all the great regional barbecue sauces; rubs for meats and vegetables; Last Meal Ribs, Simon & Garfunkel Chicken; Schmancy Smoked Salmon; The Ultimate Turkey; Texas Brisket; Perfect Pulled Pork; Sweet & Sour Pork with Mumbo Sauce; Whole Hog; Steakhouse Steaks; Diner Burgers; Prime Rib; Brazilian Short Ribs; Rack Of Lamb Lollipops; Huli-Huli Chicken; Smoked Trout Florida Mullet –Style; Baja Fish Tacos; Lobster, and many more.
This two part rollicking tongue-in-cheek film noir mystery begins in 1951 in Eda City, a small metropolis in the Mid-West. Retired detective Phillip Bartlow has made a name for himself as the citys only Culinary Private Eye. In Part One, The Maltese Mystery Meatloaf, Bartlow is hired by a beautiful young lady to hunt down an up and coming new chef who is serving his patrons dry meatloaf. Bartlow is thrown into a comic adventure which brings him in contact with a cast of characters that include local gangsters, restauranteurs, angry police and a psychotic murderer. In the midst of this tangled web of crime and mayhem, our hero suddenly finds himself falling in love with his secretary/research assistant, Connie. Part two, The California Honeymoon Caper finds our now newlyweds, Phillip and Connie Bartlow, traveling cross country to spend their honeymoon in San Francisco and at Connies aunts caper farm in Santa Rosa, California. Phillip and Connie find themselves caught up in another perilous, but humorous, adventure involving revenge, murder, and exploitation by the unsavory characters that they meet on the train.