James Patterson’s BookShots. Short, fast-paced, high-impact entertainment. Caleb Rooney knows how to do two things: run a food truck and solve a murder. When people suddenly start dying of foodborne illnesses, the stakes are higher than ever...

"How would you like to be a TV star?" That's the question going out across the netherworld airwaves, and every type of spooky creature who fancies themselves a chef is responding. It's also the question proposed to fledging witch Christelle Seabright after successfully cooking up a deluge of unearthly recipes for a unique funeral catering job.Christelle suddenly finds herself the host of Kitchen Witch Wars, the frightfully hot new paranormal cooking contest show. $100,000 is on the line. But there's a problem. One of the first-season contestants is found chopped up, as if an ingredient in their own dish. Christelle and the other judges must now use all their cryptic resources, including Christelle's still-unperfected magical abilities, to flesh out the murderer in order to save the show. Which of the ghoulish contestants is responsible? Does the mysterious apparition that keeps trying to contact Christelle have any connection?Pull up a kitchen stool and sink your eyeteeth into Heather Pherris's new cadaverous whodunit. But watch yourself. In the race to become the first Kitchen Witch Wars winner, murder is an ingredient no chef seems afraid to use.

EmmaAs if falling asleep against a stranger's shoulder during my flight back home isn't bad enough, I wake up with my hand on his crown jewels. I've never gotten off a plane so fast, hoping to put this embarrassing situation behind me as soon as possible. But when the same guy saves me from a horrible blind date at the restaurant where he's the chef, I'm left craving for more. StuartI haven't been able to get the gorgeous curvy girl from my flight out of my head, so imagine my surprise when I spot her having dinner at my restaurant. The only problem is the disrespectful jerk she's on a date with. I can't wait to boot him from his table so that I can show Emma how a real man treats his woman. Bring out the whipped cream because I'm ready to devour her. Taught by the Chef is a steamy short instalove romance full of heat and heart with NO cliffhangers, NO cheating, and a Guaranteed HEA. This book...

Delilah March is not typically ambitious, but she's positive that if she can land a juicy interview with Grant Marshall, cut-throat bad-boy chef, she can fund her bakery for the homeless AND stay home and eat all the cupcakes she wants. But the first thing he does is kiss her, and when she finds herself kissing him back, they're both in for a surprise.Marshall Grant is so cynical about human nature that he runs his kitchen like he's running a prison–and he treats the inmates all the same. But when the lush creature that walks into his office overwhelms his good sense, he finds himself wanting to find a new outlook on life.Will love help them find out who they were really meant to be?Typical ingredients for deliciosity expected: sassy heroines, wounded, absurdly sexy alphas, and first times that set the stage for lifetimes. The Innocent series, all stand alone stories about sassy virgins and the possessive, wounded alphas that have just got to claim them.

Peter Anjou is the Executive Chef at 'Jackson's Mark', South Texas' most famous steakhouse. He has everything he could possibly want out of life: a great job, amazing friends, female companionship whenever he wants it. And Emille Carter. Everything he does is for her. When they fall out of contact, there's only one way for Peter to get his world back into equilibrium. Find her where she is.Peter Anjou is the Executive Chef at Jackson's Mark, South Texas' most famous steakhouse. He has everything he could possibly want out of life: a great job, amazing friends, female companionship whenever he wants it. And Emille Carter. Everything he does is for her. So, when she literally falls out of contact with him, there's only one way for Peter to get his world back into equilibrium. He needs to meet her wherever she stands. The most embarrassing night of Emille Carter's life is followed up with the most frightening news. She has been slowly living herself to death. Determined to save herself, Emille decides to change her own life. One of the casualties of her changes is her relationship with Peter. If he wants to be a part of her life, Peter needs to care for her more than he has ever cared before. Emille doesn't believe he can do it. Peter is determined to try.

Lexi Evans left sunny California for the snow-capped mountains of Utah in search of a new start. A professional chef by trade, Lexi is in search of a new kitchen—one that doesn’t include memories of the man who left her with a ring on her finger and without an explanation.Lucas Royal owns and operates High Country Ranch, a home for troubled boys, as redemption for his troubled past. He’s found purpose working with the boys and being a part of something bigger than himself. Life was on cruise control, that is until he rescues his new chef in a snow storm. One look at her angel face and he’s fighting for control over his heart.In spite of each other, Lucas and Lexi find themselves drawn together by the magic of Christmas. Homemade candies and cocoa, carols around the fire, decorating the tree and of course, eight teenage boys wrapping up the commotion, tie them together. But Lucas struggles to reconcile the man he is now, with the man craving Lexi Evans and a secret from Lexi’s past like the ghost of Jacob Marley intent on pushing them apart.Can Lucas love Lexi knowing a life with her is a future he never saw coming? Will Lexi live in the present and let go of the past to have a future with Lucas? Only some time under the mistletoe and the holidays can give them the hope they need to create a merry Christmas.

A dash of passion... And he ended up a dad! When chef Kyle Landry finds himself in Erin Napper's cozy kitchen, their long-simmering attraction leads to more than a kiss. But she's whisked away for a family emergency before he can figure out if they've stirred up more than a one-night love affair. Almost a year later, Erin confesses her secret to Kyle: their baby! She knows he could be a great father. But the marriage of convenience he proposes? Out of the question. Because settling for a loveless relationship would be like forgetting the most important ingredient of all...From Harlequin Special Edition: Believe in love. Overcome obstacles. Find happiness.Match Made in HavenBook 1: The Sheriff's Nine-Month SurpriseBook 2: Her Seven-Day FiancéBook 3: Six Weeks to Catch a CowboyBook 4: Claiming the Cowboy's HeartBook 5: Double Duty for the CowboyBook 6: One Night with the...

Compelling to the last page, The Chef, the Bird and the Blessing is a story about the power of suppressed memory, of friendship, and of our relationship with the natural world. Set within vivid images of a backwater in an unnamed African country, the novel is both poignant and funny.Mozzy is a cook in a struggling safari business and dreams of escaping the perilous wilderness and his despised employer to become head chef in an upmarket restaurant in London. Spurred on by his wife, a member of a visionary religious sect, his fantasy becomes reality. But will his sanity and marriage survive in this new world? Can a small bird help him find his way?Mozzy's path takes him from Africa to London and back, but it is the painful journey of the heart that ultimately fulfils Mozzy's destiny.

Family and food take center stage in this heartfelt middle grade story perfect for fans of John David Anderson and Antony John. For as long as he can remember, Curtis Pith has been obsessed with becoming a chef like Lucas Taylor, host of Super Chef. And Curtis has a secret: Taylor is actually his long-absent father. So when Taylor announces a kids-only season of Super Chef, Curtis finally sees his chance to meet his dad. But after Curtis wins a spot in the competition and arrives in New York to film the show, nothing goes as smoothly as he expected. It's all riding on the last challenge. If Curtis cooks his heart out like he knows he can, he just might go home with the top prize—and the truth.

The charming coastal town of Bar Harbor, Maine, has a fancy new Italian restaurant—and a nasty new murder . . . As the food and cocktails columnist for the Island Times, it's Hayley Powell's job to stay on top of the latest eateries in town. Just in time for the summer tourist season, Chef Romeo, a successful restaurateur from New York City, has opened an establishment called—naturally—Romeo's. But between his over-the-top temperament and his no-holds-barred diet, Chef Romeo may not live through the grand opening. When the chef actually does suffer a mild heart attack, he ends up sharing a hospital room with Hayley's brother Randy, who's there for gall bladder surgery. Chef Romeo has tasted Hayley's cooking and asks her to take over his restaurant while he's laid up. But this temporary gig may turn permanent, after the chef dies from complications. Only thing is, Randy tells a different story. He might have been...

"You really nailed it" - words every paranormal chef on The Kitchen Witch Wars would love to hear. But for some on the show, this statement proves the final nail in their coffin! Unfortunately for them, amateur witch Christelle Seabright finds she must once again hang her hat as TV show host and become a homicide detective.The paranormal TV execs only care about ratings, and contestants continually trying to kill one another off has made The Kitchen Witch Wars a hot new program. But if the culprit is not exposed, how long before a judge—or even the host—ends up on the menu? More twists and turns gurgle from beneath the surface of an innocent cooking competition; a viscous love triangle, family secrets and of course, murder.Grab yourself a succulent snack and rejoin Christelle as she works her magic on and off the stage. The only missing ingredient is your eye on the second installment of The Kitchen Witch Wars. 

Simon's had no time for romance while running the family business, but Argentinian celebrity chef Luke Ferreya wants to give him a taste of everything he's missed out on. Can Simon let himself say "Yes, Chef?"

A welcome second chance... Or a recipe for disaster? After their ill-fated fling quashed her dreams, small-town chef Philippa Gayle's onetime rival-turned-lover Dominic Crawford upended her life. But when Philippa's forced together with the celebrity cook on a project that could change her life, there's no denying the flames that were lit years ago. Can Philippa trust Dominic enough to let him in...or are they just cooking up another heartbreak?

A fake dating arrangement turns to real love in this deliciously delightful queer rom-com from the author of the sweetly satisfying Chef's Kiss.When Luna O'Shea is unceremoniously fired from her frustrating office job, she tries to count her blessings: she's a proud trans woman who has plenty of friends, a wonderful roommate, and a good life in New York City. But blessings don't pay the bills. Enter Jean-Pierre, a laissez-faire trans man and the heir to a huge culinary empire—which he'll only inherit if he can jump through all the hoops his celebrity chef grandfather has placed in his path. First hoop: he needs a girlfriend, a role that Luna is happy to play...for the right price. She's got rent to pay, after all! Second hoop: they both need to learn how to cook a series of elaborate, world-renowned family recipes to prove that Jean-Pierre is a worthy heir. Admittedly, Luna doesn't even know how to crack an egg, but she's not going to...

Sarah loves cooking & her parents indulge her seemingly harmless penchant for cooking unconventional recipes. But Sarah secretly aspires to own her own restaurantJames is on the lookout for a special girl. And in Sarah he thinks he has found the right partner. But when Sarah shares her dream of a restaurant, James is horrified.Will Sarah be able to choose between James & her passion for cooking?*****A SWEET CLEAN AMISH ROMANCE*****Sarah loves cooking. And her parents indulge her seemingly harmless penchant for cooking unconventional recipes. But Sarah wants to do more than just cooking. She secretly aspires to own her own restaurant.James is a young Amish lad on the lookout for a special girl. And in Sarah, he thinks he has found the right partner. But when Sarah shares her dream of opening a world-class restaurant, James is horrified.Things don't improve when Sarah's parents warn her that she would be shunned if she keeps on with her stubbornness. On the other hand, James begins to wonder if their relationship was a mistake.Will Sarah be able to choose between the love of her life, and her passion for cooking?This is a stand-alone short story with no cliffhangers. It is an ideal read for fans of Amish books, Amish Romance, Christian romance, and Christian fiction.

A high-strung pastry chef's professional goals are interrupted by an unexpected career transition and the introduction of her wildly attractive nonbinary kitchen manager in this deliciously fresh and witty queer rom-com. Simone Larkspur is a perfectionist pastry expert with a dream job at The Discerning Chef, a venerable cookbook publisher in New York City. All she wants to do is create the perfect loaf of sourdough and develop recipes, but when The Discerning Chef decides to bring their brand into the 21st century by pivoting to video, Simone is thrust into the spotlight and finds herself failing at something for the first time in her life. To make matters worse, Simone has to deal with Ray Lyton, the new test kitchen manager, whose obnoxious cheer and outgoing personality are like oil to Simone's water. When Ray accidentally becomes a viral YouTube sensation with a series of homebrewing videos, their eccentric editor in chief forces Simone to work alongside...

They've been out before, and now they work in the same kitchen at The Heartwood Inn. Gwen isn't interested in getting anything filleted but fish, because Teagan's broken her heart before... Can Teagan and Gwen manage their professional relationship without letting feelings get in the way? Gwen Heartwood has a love-hate relationship with nearly everything in her life. She likes managing the dining services at the family owned and operated Heartwood Inn...unless she's dealing with angry customers, crushing deadlines, and not enough kitchen staff. She definitely likes Teagan Hatch still...but the man broke up with her on her doorstep on the night she thought they'd share their first kiss. No explanation. No apology. They've been working together in the kitchens at The Heartwood Inn for the last six months, but things are...strained to say the least. Teagan has a lot on his plate, but he finally comes to terms with the secrets he's been harboring, and he...

"Standing on a strong autobiographical foundation, shot through with self-awareness and studded with (delicious) recipes, Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't "Southern" enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to "learn respect." However, the hard-won knowledge gained in Africa was not enough to keep him from the...

A captivating novel of Renaissance Italy detailing the mysterious life of Bartolomeo Scappi, the legendary chef to several popes and author of one of the bestselling cookbooks of all time, and the nephew who sets out to discover his late uncle's secrets—including the identity of the noblewoman Bartolomeo loved until he died.When Bartolomeo Scappi dies in 1577, he leaves his vast estate—properties, money, and his position—to his nephew and apprentice Giovanni. He also gives Giovanni the keys to two strongboxes and strict instructions to burn their contents. Despite Scappi's dire warning that the information concealed in those boxes could put Giovanni's life and others at risk, Giovanni is compelled to learn his uncle's secrets. He undertakes the arduous task of decoding Scappi's journals and uncovers a history of deception, betrayal, and murder—all to protect an illicit love affair. As Giovanni pieces together the details of...

A detective working part time in a New Orleans food truck investigates a string of murders across the city.Someone is poisoning diners in New Orleans' best restaurants. Now it's up to chef and homicide cop Caleb Rooney to catch a killer--who has an appetite for revenge.BookShotsLightning-fast stories by James PattersonNovels you can devour in a few hoursImpossible to stop readingAll original content from James Patterson**About the AuthorJames Patterson has written more bestsellers and created more enduring fictional characters than any other novelist writing today. He lives in Florida with his family.Jeffrey James Keyes is a writer, photographer, and producer who resides in New York City. His writing has been featured in several publications and he holds an MFA from Columbia University's School of the Arts.

Welcome to Superiore Bay, Maine, your little slice of heaven on the coast. Come visit us for the best small-town gossip, all the wine you can drink, and wild horses. Once you're here, you'll never want to leave. He's her boss... ...nothing more. Jorgina Ashford was once the princess of Superiore Bay. As the daughter of the man who controlled, well, everything—including her—she had an image to uphold, one that threatened to choke the life out of her. So, she left. Four years later and she's back. A beloved daughter returned with a secret that'll turn her from prodigal to fallen princess. As the son of famed celebrity chefs, Hudson Silverman was the toast of New York City. Everyone dreamed of dining at his Michelin starred restaurants. Restaurants he didn't own. Businesses that could fire him at will. And they did. A scandal sends him in search of a job. Any job as long as it's out of town. A...

Jason wants to break his rules, but sabotage is on the horizon.As a rule, Jason Michaels never dates co-workers or subordinates. Whenever his assistant GG it around, he finds the rule difficult to keep. Not only was she his sous chef before a tragic accident left him blind, but she's followed him to help in his lucrative food truck business.Greta "GG" Gaines has loved Jason as long as she's known him. She knows he lives an alternative lifestyle, but she's willing to learn in order to be with him. At long last, romance blossoms between them, but her efforts will have to face one more challenge.As the two pursue the chemistry between them a much larger threat looms. Someone is intent on sabotaging the business. Will their love and devotion be enough to overcome their obstacles? Or will yet another villain prevail?|Jason wants to break his rules, but sabotage is on the horizon.As a rule, Jason Michaels never dates co-workers or subordinates....

Only one word can describe Chef Jameson Fury... SHAMELESS. He parades around with that sexy smirk and those fabulous abs like he's the king of the kitchen. Of all the places he could choose to open his new restaurant, why does it have to be right next door to mine? It's hard enough trying to get my place up and running without having him hovering around and disrupting my business. Not to mention the way my body betrays me every time he's close. I should despise him. But with every prank, every act of sabotage we take against each other... The tension growing between us inches closer to personal and away from professional. Things are heating up, and not just in our kitchens... All because of this shameless chef. Sinfully Shameless Chef is the third book in The Fury Family Series from USA Today Bestselling Author Gwyn McNamee. Grab this steamy enemies to lovers romance about two chefs competing to open...

Hilary Baxter is a retired dominatrix who runs a boarding house for young women. Looking to hire a first-class chef for her enterprise, she arranges an interview with Margo Timesch, a rising star on the local culinary scene.Poor Margo, already nervous about the interview, is rendered almost speechless when she meets Miss Baxter's sexy assistant and caretaker of the house, Anise Dale. Recognizing Anise as a famous competitive snowboarder, Margo has several fangirl moments and nearly falls apart, but eventually gathers the courage to ask Anise on a date.On the date, Anise confesses her non-conventional views on sexuality and describes what she would like to do with Margo tied to her bed. Rather than being shocked, Margo is ready to submit to anything Anise proposes.With plenty of kinky fun, the two seem to be a match made in heaven, but a job offer from a famous restaurant in a city far away puts their relationship to the test. Is great sex enough to keep two women with...

The new stand-alone thriller from the World’s Bestselling AuthorPolice detective by day, celebrity food truck chef by night, now Caleb Rooney has a new title: Most Wanted.In the Carnival days leading up Mardi Gras, Detective Caleb Rooney comes under investigation for a murder he is accused of committing in the line of duty–as a Major Crimes detective for the New Orleans Police Department. Has his sideline at the Killer Chef food truck given him a taste for murder? While fighting the charges against him, Rooney makes a pair of unthinkable discoveries. His beloved city is under threat of attack. And these would-be terrorists may be local.

MAKE MAGIC IN YOUR MUFFIN TINFrom crowd-pleasing appetizers and enticing side dishes to mouth-watering entrees and delectable desserts, this book serves up a wonderful variety of delicious and fun dishes.Muffin Tin Chef features 101 creative recipes, including:• Baked Eggs in Prosciutto Cups• Peach-Stuffed French Toast Bowls• Spinach Dip Bowls• Jalapeño Cheese Rolls• Butternut Squash Soufflés• Chicken Italiano Pizza Bites• Lasagna Rolls• Crab Cakes with Corn-Tomato Relish• No-Bake Cheesecakes with Raspberry SauceThe muffin tin is not just for desserts anymore! In the same way it transforms a single cake into a dozen cute cupcakes, your muffin tin is the secret to making tasty, fun-to-eat mini versions of all your favorite foods. Filled with full-color photos and easy-to-follow recipes, this handy cookbook shows how to whip up popin- your-mouth, perfectly...

A chef's gripping quest to reconcile his childhood experiences as a migrant farmworker with the rarefied world of fine dining.Born in rural Mexico, Eduardo "Lalo" García Guzmán and his family left for the United States when he was a child, picking fruits and vegetables on the migrant route from Florida to Michigan. He worked in Atlanta restaurants as a teenager before being convicted of a robbery, incarcerated, and eventually deported. Lalo landed in Mexico City as a new generation of chefs was questioning the hierarchies that had historically privileged European cuisine in elite spaces. At his acclaimed restaurant, Máximo Bistrot, he began to craft food that narrated his memories and hopes.Mexico City–based journalist Laura Tillman spent five years immersively reporting on Lalo's story: from Máximo's kitchen to the onion fields of Vidalia, Georgia, to Dubai's first high-end Mexican restaurant, to Lalo's hometown of San...

One year ago, in the small town of Zebulon, celebrity chef Julia Karas died in a tragic accident. Now Hannah Starvling, a former FBI agent turned culinary consultant and amateur sleuth, and friends Buster and Cate Jordon attend a cooking festival in the deceased’s memory. But the friend the trio is staying with thinks there is more to the woman’s death than meets the eye and asks for Hannah’s assistance.Working her way through the twists and turns of a public life gone tragically wrong, her investigation is complicated by a man that stirs her emotions and perhaps clouds her judgment. Now she must find the answers to two questions: What really happened to Julia Karas? And more importantly…why was the chef at the water’s edge?

Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef's new restaurant. For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn't enough. Today's chef needs the business savvy of a high-risk entrepreneur, determination, and big dose of luck. The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up...

It's not unusual to work two jobs in this day and age, but sorcerer and former triad soldier Rupert Wong's life is more complicated than most. By day, he makes human hors d'oeuvres for a dynasty of ghouls; by night, he pushes pencils for the Ten Chinese Hells. Of course, it never seems to be enough to buy him a new car—or his restless, flesh-eating-ghost girlfriend passage from the reincarnation cycle—until opportunity comes smashing through his window.In Kuala Lumpur, where deities from a handful of major faiths tip-toe around each other and damned souls number in the millions, it's important to tread carefully. Now the Dragon King of the South wants to throw Rupert right in it. The ocean god's daughter and her once-mortal husband have been murdered, leaving a single clue: bloodied feathers from the Greek furies. It's a clue that could start a war between pantheons, and Rupert's stuck in the middle. Success promises wealth, power and freedom, and failure...doesn't.

From award-winning, Los Angeles Times bestselling author Jervey Tervalon comes a highly clever, twisting tale of suspense involving drugs, perverse sex, and poisonous celebrity worship, in which a man trying to rebuild his life becomes entangled in dangerous and deadly circumstances.Once upon a time, Gibson was a successful chef with a popular restaurant and a beautiful loving wife. He was also a drug addict with a habit that nearly destroyed him.Fresh out of rehab, he's now using his skills to feed his fellow halfway house residents budget gourmet meals--a talent that attracts two shady women who offer him a job cooking for a music superstar named Monster. Though Gibson doesn't have a good feeling about his seeming good fortune, he needs a job.Arriving on Monster's compound, Gibson senses that trouble is still on his tail. First, he's asked to sign a confidentiality agreement. Then he meets the compound's gardener, who warns him not to go outside...

Gabi Johnson tests more than new recipes after her parents use their home as collateral to finance her dream restaurant. The Inn at Carters' Mill in New Hope, Pennsylvania, is just a half-day's drive but a world away from her failed catering business in New York. Nell and John Carter want to sell the inn but not to their moody sous-chef, Corey Edwards, and instead they entrust it to Gabi. When Gabi meets Corey, sparks fly. But he only remembers his failed restaurant and the woman he blames for it. As Gabi works with her young staff, she puts up with Corey's snarly insubordination because he's a pro and she needs him. And, well, there's that attraction thing. As pressure mounts to debut the menu Gabi believes will establish her restaurant's reputation and cash flow, she tests her relationships, new and old. Sixteen delicious recipes reveal their makers' inner thoughts.

Police Judiciaire Commissaire Capucine LeTellier takes a frantic call from Cecile, her best friend, Cecile has just bought a fabulously expensive vintage Louis Vuitton steamer trunk at the Paris Flea Market. She's horrified to find the trunk contains the naked body of a man who seems to have blown his head off."

Award-winning author Mallory Kane's The Delancey Dynasty comes to a thrilling conclusion! As the newest member of the Delanceys, Jack Bush isn't who he claims. Eloping with their youngest granddaughter, Cara Lynn, is only the first part of his plan. With that he'd gain access to the entire family and expose them for what they are. Then he'd move on. Except Cara Lynn has charms of her own. Their initial attraction, and their torrid love affair, make it hard for Jack to maintain his distance. Hurting her soon becomes the last thing he wants to do. But once the truth about his ancestral blood ties are revealed, every family secret will come crashing down around them. And he fears no one will escape unscathed....

Seducing the Chef - Allie Blakefield, editor of Good Eatin' wants to do a feature on Five Cuisines a restaurant across the river from NY City. Her father forbids the feature and won't say why. She's not one to sit back and be ruled by someone. She borrows a friend's apartment. While leaning over the balcony she sees a handsome dark haired man doing a Yoga routine. He looks up and she is struck by the Blakefield curse. Love at first sight. The pair start a hot and heavy romantic interlude. She visits the restaurant and is recognized by Greg, the chef's mother. The woman goes ballistic and the affair is broken. Can Allie learn what's going on and rescue her love?**

Book two of A Chef Landry Mystery Chef Nicky Landry is more than co-owner of Skinny’s; she’s the low-cal eatery’s #1 success story. (According to the billboards, anyway. She’s gained most of the weight back...shh!) Now Nicky and her business partner, Toni, will be on national TV. They’ll be rich. And famous! Which is great, though Nicky would really prefer if people didn’t recognize her when she hits the fast-food shack. Then one night a deranged woman threatens to kill her. The next thing Nicky knows, a crazy driver mistakes her for a speed bump, her boyfriend is acting strangely, Toni acquires a long-lost sister, and a mysterious fire at Skinny’s leaves one dead. Murder and mayhem weren’t supposed to be on the menu. So Nicky and Toni start following clues, only to discover that people can be as deceiving as calorie counts, and danger is often closer than you think.

How do you go from being an urban dag to a country boy without any experience of the bush?In 2008 Matthew Evans, one of Australia's most powerful food critics, stepped off the Sydney treadmill to farm 20 acres in Australia's southernmost shire.What is it really like to take the plunge, leaving a whole world of familiar people, places and work behind? How does it feel to use a cordless drill for the first time, to plant a vegetable garden, to milk a cow, to slaughter a chook for dinner? And what if a TV show is filming the whole process?This is the story of that transformation. The story of a life more in tune with the seasons and more connected to the soil. A life that is as rewarding as it is exhausting. The story of a family trying to turn a living from the noble and ancient art of growing things on the land.

White House executive chef Ollie Paras has to put her own interests on the back burner when a kindly electrician is electrocuted to death, and the First Lady's nephew dies in an apparent suicide less than 24 hours after cleaning shrimp with Ollie. Ollie suspects something fishy is going on. She'll have to watch her back – and find a killer unlikely to be pardoned.

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother's house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Marcus Samuelsson was only three years old when he, his mother, and his sister--all battling tuberculosis--walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later, they were welcomed into a loving middle-class white family in Gothenburg, Sweden. It was there that Marcus's new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her...

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."--The New York Times Book ReviewJust over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman--now an expert on the fundamentals of cooking--recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most...

SUMMARY: In her satisfying, sensual third novel, Nicole Mones takes readers inside the hidden world of elite cuisine in modern China through the story of an American food writer in Beijing. When recently widowed Maggie McElroy is called to China to settle a claim against her late husband’s estate, she is blindsided by the discovery that he may have led a double life. Since work is all that will keep her sane, her magazine editor assigns her to profile Sam, a half-Chinese American who is the last in a line of gifted chefs tracing back to the imperial palace. As she watches Sam gear up for China’s Olympic culinary competition by planning the banquet of a lifetime, she begins to see past the cuisine’s artistry to glimpse its coherent expression of Chinese civilization. It is here, amid lessons of tradition, obligation, and human connection that she finds the secret ingredient that may yet heal her heart.

Amazon.com ReviewBlood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong Guest Reviewer: Anthony Bourdain on Blood, Bones, and Butter _Anthony Bourdain is the author of the novels and , in addition to the bestseller and His work has appeared in the New York Times and The New Yorker, and he is a contributing authority for Food Arts magazine. He is also the host of the Emmy Award-winning television show _No Reservations.Very quickly after meeting Gabrielle Hamilton, I understood why she was a terrific and much-admired chef. I knew that her restaurant, Prune, was ground-breaking, that she seemed to have come out of nowhere, instead of being a product of the "system" (she'd emerged from the invisible subculture of catering), to open one of the most quirky, totally uncompromising, and quickly-embraced restaurants in New York City. Her purportedly (but not really) Franco-phobic menus were intensely, notoriously personal, her early embrace of the nose-to-tail attitude was way, way ahead the times, and chefs--all chefs--seemed to like and respect her. Almost as quickly, it became apparent that this chef could write.Short pieces appeared here and there over the years and they were sharp, funny, incisive, unsparing of both author and subjects--straight to the point and pretense-free, like Hamilton herself. She could write really well. And she had, from all accounts, a story to tell. So when it was announced that Blood, Bones, and Butter was in the works, I was very excited.It was a long wait.Five years later, I finally got my hands on an advance copy and eagerly devoured it. It was of course brilliant. I expected it to be. But I wasn't prepared for exactly how goddamn brilliant the thing was, or how enchanted, difficult, strange, rich, inspiring and just plain hard her life and career--her long road to Prune--had been. I was unprepared for page after page of such sharp, carefully-crafted, ballistically-precise sentences. I was, frankly, devastated. I put this amazing memoir down and wanted to crawl under the bed, retroactively withdraw every book, every page I'd ever written. And burn them.Blood, Bones, and Butter is, quite simply, the far-and-away best chef or food-genre memoir...ever. EVER. It certainly kicked the hell out of my Kitchen Confidential, which suddenly, in a second, felt shallow, sophomoric and ultimately lightweight next to this...this monster of a book, this--at times--truly hardscrabble life..._Blood, Bones, and Butter_ is deeper, better written, more hardcore, more fully fleshed-out; a more well-rounded story than every sunflower-and-saffron account of soft-core food porn in France. It's as bullshit and pretense-free as AJ Leibling--and at least as well written, but more poignant, romantic--even thrilling.It makes any "as told to" account of famous chef's lives look instantly ludicrous and bloodless. I've struggled to think of somebody/anybody who's written a better account of the journey to chefdom and can't think of anyone who's come even close.Writing a memoir of one's life as a chef--or even writing about one's relationship with food--has, with the publication of this book, become much more difficult. Hamilton has raised the bar higher than most of us could ever hope to reach. This book will sell a gazillion copies. It will be a bestseller. It will be an enduring classic. It will inspire generation after generation of young cooks, and anyone who really loves food and understands the context in which it is best enjoyed, NOT as some isolated, over-valued object of desire, but as only one important aspect of a larger, richer spectrum of experiences. Each plate of food--like the menu at Prune--is the end result of a long and sometimes very difficult struggle.Read this book and prepare to clean your system of all that's come before. It's a game-changer and a truly great work by a great writer and great chef.From Publishers WeeklyStarred Review. Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef. The youngest of five siblings born to a French mother who cooked "tails, claws, and marrow-filled bones" in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. Peeling potatoes and scraping plates-"And that, just like that, is how a whole life can start." At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny. After years of working as a "grunt" freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the "foodie" world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved. Amazon.com ReviewBlood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, is just what a chef's story should be--delectable, dripping with flavor, tinged with adrenaline and years of too-little sleep. What sets Hamilton apart, though, is her ability to write with as much grace as vitriol, a distinct tenderness marbling her meaty story. Hamilton spent her idyllic childhood on a wild farm in rural Pennsylvania with an exhilarant father--an artist and set builder--and French mother, both "incredibly special and outrageously handsome." As she entered her teens, however, her family unexpectedly dissolved. She moved to New York City at 16, living off loose change and eating ketchup packets from McDonald’s; worked 20-hour days at a soulless catering company; traveled, often half-starved, through Europe; and cooked cooked for allergy-riddled children at a summer camp. The constant thread running through this patchwork tale, which culminates with the opening of her New York City restaurant, Prune, is Hamilton's slow simmering passion for cooking and the comfort it can bring. "To be picked up and fed, often by strangers, when you are in that state of fear and hunger, became the single most important food experience I came back to over and over," Hamilton writes, and it's this poignant understanding of the link between food and kindness that makes Blood, Bones & Butter so satisfying to read. --Lynette Mong Guest Reviewer: Anthony Bourdain on Blood, Bones, and Butter _Anthony Bourdain is the author of the novels and , in addition to the bestseller and His work has appeared in the New York Times and The New Yorker, and he is a contributing authority for Food Arts magazine. He is also the host of the Emmy Award-winning television show _No Reservations.Very quickly after meeting Gabrielle Hamilton, I understood why she was a terrific and much-admired chef. I knew that her restaurant, Prune, was ground-breaking, that she seemed to have come out of nowhere, instead of being a product of the "system" (she'd emerged from the invisible subculture of catering), to open one of the most quirky, totally uncompromising, and quickly-embraced restaurants in New York City. Her purportedly (but not really) Franco-phobic menus were intensely, notoriously personal, her early embrace of the nose-to-tail attitude was way, way ahead the times, and chefs--all chefs--seemed to like and respect her. Almost as quickly, it became apparent that this chef could write.Short pieces appeared here and there over the years and they were sharp, funny, incisive, unsparing of both author and subjects--straight to the point and pretense-free, like Hamilton herself. She could write really well. And she had, from all accounts, a story to tell. So when it was announced that Blood, Bones, and Butter was in the works, I was very excited.It was a long wait.Five years later, I finally got my hands on an advance copy and eagerly devoured it. It was of course brilliant. I expected it to be. But I wasn't prepared for exactly how goddamn brilliant the thing was, or how enchanted, difficult, strange, rich, inspiring and just plain hard her life and career--her long road to Prune--had been. I was unprepared for page after page of such sharp, carefully-crafted, ballistically-precise sentences. I was, frankly, devastated. I put this amazing memoir down and wanted to crawl under the bed, retroactively withdraw every book, every page I'd ever written. And burn them.Blood, Bones, and Butter is, quite simply, the far-and-away best chef or food-genre memoir...ever. EVER. It certainly kicked the hell out of my Kitchen Confidential, which suddenly, in a second, felt shallow, sophomoric and ultimately lightweight next to this...this monster of a book, this--at times--truly hardscrabble life..._Blood, Bones, and Butter_ is deeper, better written, more hardcore, more fully fleshed-out; a more well-rounded story than every sunflower-and-saffron account of soft-core food porn in France. It's as bullshit and pretense-free as AJ Leibling--and at least as well written, but more poignant, romantic--even thrilling.It makes any "as told to" account of famous chef's lives look instantly ludicrous and bloodless. I've struggled to think of somebody/anybody who's written a better account of the journey to chefdom and can't think of anyone who's come even close.Writing a memoir of one's life as a chef--or even writing about one's relationship with food--has, with the publication of this book, become much more difficult. Hamilton has raised the bar higher than most of us could ever hope to reach. This book will sell a gazillion copies. It will be a bestseller. It will be an enduring classic. It will inspire generation after generation of young cooks, and anyone who really loves food and understands the context in which it is best enjoyed, NOT as some isolated, over-valued object of desire, but as only one important aspect of a larger, richer spectrum of experiences. Each plate of food--like the menu at Prune--is the end result of a long and sometimes very difficult struggle.Read this book and prepare to clean your system of all that's come before. It's a game-changer and a truly great work by a great writer and great chef.From Publishers WeeklyStarred Review. Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A., University of Michigan) and fashions an addictive memoir of her unorthodox trajectory to becoming a chef. The youngest of five siblings born to a French mother who cooked "tails, claws, and marrow-filled bones" in a good skirt, high heels, and apron, and an artist father who made the sets for the Ringling Bros. and Barnum and Bailey Circus, Hamilton spent her early years in a vast old house on the rural Pennsylvania–New Jersey border. With the divorce of her parents when she was an adolescent, the author was largely left to her own devices, working at odd jobs in restaurants. Peeling potatoes and scraping plates-"And that, just like that, is how a whole life can start." At age 16, in 1981, she got a job waiting tables at New York's Lone Star Cafe, and when caught stealing another waitress's check, she was nearly charged with grand larceny. After years of working as a "grunt" freelance caterer and going back to school to learn to write (inspired by a National Book Foundation conference she was catering), Hamilton unexpectedly started up her no-nonsense, comfort-food Prune in a charming space in the East Village in 1999. Hamilton can be refreshingly thorny (especially when it comes to her reluctance to embrace the "foodie" world), yet she is also as frank and unpretentious as her menu-and speaks openly about marrying an Italian man (despite being a lesbian), mostly to cook with his priceless Old World mother in Italy. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.