She is beautiful and a talented free-spirit who is happiest when lost in the world of her art, painting. There are several local men who would love to marry her, as there is a serious shortage of women in Bozeman, MT in the 1890's. Elizabeth has seen her own brothers send for mail-order brides. Emma was the first young woman to move East from Boston to marry Ethan. Several of Emma's friends followed, Julia, Colleen, Brianna, Maeve and Fiona. But Elizabeth is in no hurry to marry either of the local men. No one has captured her heart in the same way that her childhood neighbor Julian did. Theirs was an innocent, but strong love and their future seemed all but certain to Elizabeth, until something terrible happened. No one has ever said exactly what he supposedly did, but Julian was sent away, when Elizabeth was just thirteen. Her family said it was for the best, given what happened and it was made clear to her that should he ever return, Elizabeth would be strictly forbidden from having anything to do with him. Elizabeth thought she'd put Julian out of her mind, considered him gone and part of her past. But when he suddenly returns, all the familiar feelings surface and what she is finally told that he has done, doesn't reconcile with the person standing before her. Elizabeth is determined to uncover the truth, to prove that Julian is the man she believes him to be.

    By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC’s professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Blue Jean Chef: Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don’t let the pressure get to you! Get Comfortable Under Pressure!

    A step by step guide that makes your first homebrew easy and fun.2. Over 350 pages of information that sets you apart fromamateur brewers.3. 13 amazing recipes of various styles and flavors.4. A profound list of the best equipment, websites, calculators,forums, brewing apps, recipes, and tons more!5. A robust list of trouble shooting tips

    But despite that familiarity, how much do we really know of the inner Julia?   Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.   With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

    She's getting tired of being the hostess, the mother hen, the woman who has to bake her own birthday party. To make things worse, the network execs at the Cooking Channel want to boost her ratings by teaming Gus with the beautiful, ambitious Carmen Vega, a former Miss Spain, who is decidedly not middle-aged.But Gus won't go without a fight. She recreates her show as an on-air cooking class, which she uses as an excuse to bring together her extended family for some lessons in life as well as cuisine. The new cast includes her bickering daughters, fickle Sabrina, who has just gotten engaged for the third time, and overserious Aimee; Troy, Sabrina's ex-boyfriend, and Hannah, Gus's timid neighbor. And while Gus may have to deal with Carmen's diva behavior, she also has to contend with a new culinary producer, Oliver, a handsome ex-banker who raises the temperature just a little beyond Gus's comfort zone. In the pursuit of higher ratings and culinary delights, Gus realizes that she might be able not just to rejuvenate her career but to improve her family life - and perhaps her love life as well...

    

    Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

    

    Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Chapters: The Omnivore's Dilemma, in Defense of Food, the Botany of Desire, Food Rules, a Place of My Own, Second Nature. Source: Wikipedia. Free updates online. Not illustrated. Excerpt: The Omnivore's Dilemma: A Natural History of Four Meals is a nonfiction book by Michael Pollan published in 2006, in which Pollan asks the seemingly straightforward question of what we should have for dinner. As omnivores - the most unselective eaters - we humans are faced with a wide variety of food choices, resulting in a dilemma. To find out about those choices, Pollan follows each of the food chains that sustain usindustrial food, organic food, and food we forage ourselves from the source to a final meal, and in the process writes an account of the American way of eating. Pollan begins with an exploration of the food-production system from which the vast majority of American meals are derived. This industrial food chain is largely based on corn, whether it is eaten directly, fed to livestock, or processed into chemicals such as glucose, often in the form of high-fructose corn syrup, and ethanol. Pollan discusses how the corn plant came to dominate the American diet through a combination of biological, cultural, and political factors. He visits George Naylor's corn farm in Iowa to learn more about those factors. The role of petroleum in the cultivation and transportation of the American food supply is also discussed. A fast food meal is used to illustrate the end result of the industrial food chain. The following chapter delves into the principles of organic farming and their various implementations in modern America. Pollan shows that, while organic food has grown in popularity, its producers have adopted many of the methods of industrial agriculture, losing sight of th...More: http: //booksllc.net/?id=931450

    Leave your Mars Bars and Marlboros at the door...this is Boot Camp!

    Her kids are grown up, her restaurant is doing just fine on its own, and her twenty-six-year marriage has come to an unceremonious end. Untethered for the first time in her adult life, she finds a winter guardian position in a historic seaside home and decides to leave her city life behind for a brand-new beginning.When she arrives in Willow Bay, Annie is enamored by the charming house, the invigorating sea breeze, and the town's rich seasonal traditions. Not to mention, her neighbors receive her with open arms--that is, all except the surly nephew of the homeowner, whose grand plans for the property are at odds with her residency. As Christmas approaches, tensions and tides rise in Willow Bay, and Annie's future seems less and less certain. But with a little can-do spirit and holiday magic, the most difficult time of her life will become...a season for second chances.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    Forced into early retirement, fed up with babysitting her bossy daughter's obnoxious children, she sells her Highgate house and moves to the picture-perfect town of Bellevue-sur-Mer, just outside Nice.With its beautiful villas, its bustling cafes and shimmering cerulean sea, the village sparkles like a diamond on the French Mediterranean coast. Once the hideaway of artists and writers, it is now home to the odd rock icon and Hollywood movie star, and, as Theresa soon discovers, a close-knit set of expats. There's Carol, the infinitely glamorous American and her doting husband David; the erstwhile British TV star Sally; the ferocious Sian and her wayward Australian poet husband; the sharply witty Zoe with her strangely youthful face and penchant for white wine--and the suave Brian who catches Theresa's eye.As Theresa settles to the gentle rhythm of seaside life she embraces her new-found friendships and freedom. However, life is never quite as simple as it seems and as skeletons start to fall out of several closets, Theresa begins to wonder if life on the French Riviera is quite as nice as it first appeared.

    To the exotic Aminpour sisters, Ireland looks like a much-needed safe haven. It has been seven years since Marjan Aminpour fled Iran with her younger sisters, Bahar and Layla, and she hopes that in Ballinacroagh, a land of “crazed sheep and dizzying roads,” they might finally find a home.From the kitchen of an old pastry shop on Main Mall, the sisters set about creating a Persian oasis. Soon sensuous wafts of cardamom, cinnamon, and saffron float through the streets–an exotic aroma that announces the opening of the Babylon Café, and a shock to a town that generally subsists on boiled cabbage and Guinness served at the local tavern. And it is an affront to the senses of Ballinacroagh’s uncrowned king, Thomas McGuire. After trying to buy the old pastry shop for years and failing, Thomas is enraged to find it occupied–and by foreigners, no less. But the mysterious, spicy fragrances work their magic on the townsfolk, and soon, business is booming. Marjan is thrilled with the demand for her red lentil soup, abgusht stew, and rosewater baklava–and with the transformation in her sisters. Young Layla finds first love, and even tense, haunted Bahar seems to be less nervous. And in the stand-up-comedian-turned-priest Father Fergal Mahoney, the gentle, lonely widow Estelle Delmonico, and the headstrong hairdresser Fiona Athey, the sisters find a merry band of supporters against the close-minded opposition of less welcoming villagers stuck in their ways. But the idyll is soon broken when the past rushes back to threaten the Amnipours once more, and the lives they left behind in revolution-era Iran bleed into the present. Infused with the textures and scents, trials and triumph,s of two distinct cultures, Pomegranate Soup is an infectious novel of magical realism. This richly detailed story, highlighted with delicious recipes, is a delectable journey into the heart of Persian cooking and Irish living.

    It's up to Raggedy Ann and Andy to get the magic pebble back -- and to teach the trickster a valuable lesson about kindness. In this new version of a classic, retold for young children, Raggedy Ann and the other dolls in the nursery come to life with humor and spirit.