Book 4: SAVAGE SECRETS Covert agents work under the guise of a fake marriage to stop a terrorist attack before their secrets blow their cover--and cool their sizzling connectionBook 5: HART ATTACK A CIA agent's socialite cover offers the perfect ruse when she teams up with her best friend's older brother to infiltrate the black market.Book 6: BLACK DAWN An elusive hacker requires security protection from Titan Group after she leaves an abusive relationship and discovers the plans for a terrorist attack. Book 6.5: SWEET ONE A pregnant Titan operative's secret witness protection background is exposed as her husbands is trapped by an explosion.This bestselling series is packed with alpha men and their strong women as they fall in love and defy death. Each of the high-stakes love stories has a happily ever after! No cliffhangers!

    Scraps to Snacks is an eBook written by kids for kids and is filled with recipes made from food scraps normally thrown in the trash.Surprised by the fact that 31% of our food goes into the landfill, the Lightsabers Phoenix Squadron robotics team created a fun cookbook featuring delicious recipes for treats made from tidbits normally trashed.The kid friendly recipes in Scraps to Snacks encourage recycling of crumbs to cuisine!Scraps to Snacks is a recipe for learning to reduce, reuse, and re-eat!

    Whether in business or his personal life. Not many people tell him, “No.” Until Kourtney Deen, a striking beauty, refused to sell her business to him so that he could put up a luxury spa and golf course. Business is business that’s what Zac has always believed. He refuses to get caught in the marriage trap like his cousins. However, the day he meets the feisty shop owner face to face, he can’t resist the attraction he has for her. Kourtney refuses to allow herself to get distracted. No matter how tall, grey-eyed and handsome he maybe. That road has already been traveled. Years ago, she made some mistakes and had to make some tough choices. Now, the only two things she cares about are her daughter and the success of her shop. In Zac’s structured life, things have always gone how he planned it, but one unexpected event leads to another. When he discovers that nothing is what it seems and there are secrets, yet revealed, he learns quickly that it is not his wallet he has to lean on, but his heart.

    The sexy brunette in the custom suit dismissed her like a peasant thanks to a case of mistaken identity. It doesn't matter that he’s completely devoted to his baby sister and her newborn. Right? Looks can be deceiving ...Asher didn’t expect a lactation specialist to look like that. The brown-skinned beauty with curves in all the right places and a stunning jawline caught him off guard. A spark of attraction lit, and he deviated from the cool composure he’s known for. When life continues to throw them together, they’re forced to explore the potential for happiness between them.

    This dish is not obligatory; recollect that it is but aculinary work of supererogation.SOUP: Let your soup be extremely hot; do not let it be like theLaodiceans. You know what St. John said about them, and you would besorry to think of your soup sharing the fate which he describes with suchsaintly verve. Be sure that your soup has a good foundation, and avoidthe Italian method of making _consommé_, which is to put a pot ofwater on to warm and to drive a cow past the door.FISH: It is a truism to say that fish should be absolutely fresh, yetonly too many cooks think, during the week-end, that fish is like themanna of the Hebrews, which was imbued with Sabbatarian principles thatkept it fresh from Saturday to Monday. I implore of you to thinkdifferently about fish. It is a most nourishing and strengthening food--other qualities it has, too, if one must believe the anecdote of theSultan Saladin and the two anchorites.MEAT: If your meat must be cooked in water, let it not boil but merelysimmer; let the pot just whisper agreeably of a good dish to come. Do youknow what an English tourist said, looking into a Moorish cooking-pot?"What have you got there? Mutton and rice?" "For the moment, Sidi, it ismutton and rice," said the Moorish cook; "but in two hours, inshallah,when the garlic has kissed the pot, it will be the most deliciouscomforter from Mecca to Casa Blanca." Simmer and season, then, yourmeats, and let the onion (if not garlic) just kiss the pot, even if youallow no further intimacy between them. Use bay-leaves, spices, herbs ofall sorts, vinegar, cloves; and never forget pepper and salt.Game is like Love, the best appreciated when it begins to go. Onlyexperience will teach you, on blowing up the breast feathers of apheasant, whether it ought to be cooked to-day or to-morrow. Men, as arule, are very particular about the dressing of game, though they may notall be able to tell, like the Frenchman, upon which of her legs apartridge was in the habit of sitting. Game should be underdone ratherthan well done; it should never be without well-buttered toast underneathit to collect the gravy, and the knife to carve it with should be very,very sharp.VEGETABLES: Nearly all these are at their best (like brunettes) justbefore they are fully matured. So says a great authority, and no doubt heis thinking of young peas and beans, lettuces and asparagus. Try to dresssuch things as potatoes, parsnips, cabbages, carrots, in other ways thansimply boiled in water, for the water often removes the flavor and leavesthe fiber. Do not let your vegetable-dishes remind your guests ofFroissart's account of Scotchmen's food, which was "rubbed in a littlewater."

    You can eat them, trade them, sell them, or ???? This little eBook shows you a number of ways to preserve homegrown eggs: freezing, pickling, dehydrating, larding, and water glassing. Also discusses shelf life and how to have fresh eggs all winter long.

    Merwin --Magic barrel / Bernard Malamud --About marriage / Denise Levertov --from Jane Austen / Virginia Woolf --Princess and the tin box / James Thurber.

    Here you’ll find classic and contemporary artwork depicting events such as WrestleMania, SummerSlam, Royal Rumble, and more, as well as images of WWE’s most iconic Superstars and Divas, including Ultimate Warrior, Hulk Hogan, Stone Cold Steve Austin, The Rock, John Cena, Triple H, Daniel Bryan, AJ Lee, and many more. Trace the evolution of WWE and sports-entertainment through artwork, from old school “wrestling cards” to the vibrancy of the 1980s “boom” period, the gritty look of the Attitude Era to modern, world class artwork showcasing today’s WWE. An indispensible compilation of forty high-quality removable posters, this ultimate collectable is a must-have for wrestling fans of every generation.

    If that’s the case, then this eBook bundle is a nonfiction feast. With a résumé that includes such posts as editor in chief of Gourmet magazine and restaurant critic for The New York Times and Los Angeles Times, Reichl has elevated the food memoir into an art form with stories that overflow with love, life, humor, and—of course—marvelous meals.  TENDER AT THE BONE Growing Up at the Table “An absolute delight to read . . . How lucky we are that [Reichl] had the courage to follow her appetite.”—Newsday  At an early age, Ruth Reichl discovered that “food could be a way of making sense of the world.” Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl’s infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist’s coming-of-age. COMFORT ME WITH APPLES More Adventures at the Table “Reichl writes with gusto, and her story has all the ingredients of a modern fairy tale: hard work, weird food, and endless curiosity.”—The New Yorker  Comfort Me with Apples picks up Reichl’s story in 1978, when she puts down her chef ’s toque and embarks on a career as a restaurant critic. Her pursuit of good food and good company leads her to New York and China, France and Los Angeles, and her stories of cooking and dining with world-famous chefs range from the madcap to the sublime. Through it all, Reichl makes each and every course a hilarious and instructive occasion for novices and experts alike, told in a style so honest and warm that readers will feel they are enjoying a conversation over a meal with a friend.Praise for Tender at the Bone   “While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.”—The New York Times Book Review   “A poignant, yet hilarious, collection of stories about people [Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world’s leading food writers.”—Chicago Sun-Times Praise for Comfort Me with Apples   “Magnificent . . . an extended, lilting song about lovesickness and the restorative succor of good food. [Grade:] A”—Entertainment Weekly   “Compelling . . . The book’s charm emerges from Reichl’s writing, her observations and her amazing ability to capture people in a few memorable sentences. . . . You just have to read it.”—USA Today

    The Metabolism Miracle Cookbook includes more than 150 quick-and-easy, carb-controlled recipes and menus tailored to each step of The Metabolism Miracle diet plan.Nearly half of all Americans have “Metabolism B” and unknowingly overproduce the fat-gain hormone insulin. These recipes are specifically formulated to help people with this hidden condition lose weight, lower blood pressure and cholesterol, decrease risk of or improve control over diabetes, and increase their energy.From appetizers, soups, and salads to vegetables, entrées, and desserts ideal for family meals, readers will have no shortage of delicious options. Vegetarian and gluten-free choices are also included.

     Eve and Eivin Kilcher, stars of the hit Discovery show Alaska: The Last Frontier, are experts in sustainable living. Homesteaders by choice, the couple has had to use their self-reliance skills to survive harsh winters in the Alaskan wilderness and raise a thriving family. In their debut book, the Kilchers share 85 original family recipes and advice on gardening, preserving, and foraging. The tips and techniques they have cultivated from their family and through necessity will help anyone looking to shrink their environmental footprint and become less dependent on mass-produced food and products. Stunningly photographed in and around their handmade home and farm, Homestead Kitchen illustrates that taking on small-scale sustainable projects is not only possible in a suburban/urban setting, but ultimately a more responsible and gratifying way to live.

    The remains, found in a rusted car in the East Lothian woods, not far from Edinburgh, quickly turn into a cold case murder investigation. Rebus' old friend, Siobhan Clarke is assigned to the case, but neither of them could have predicted what buried secrets the investigation will uncover. Rebus remembers the original case--a shady land deal--all too well. After the investigation stalled, the family of the missing man complained that there was a police cover-up. As Clarke and her team investigate the cold case murder, she soon learns a different side of her mentor, a side he would prefer to keep in the past. A gripping story of corruption and consequences, this new novel demonstrates that Rankin and Rebus are still at the top of their game.

    From soups to salads, sandwiches to crepes, breads to sweetmeats, The Savory Way reflects Deborah Madison's personal brand of contemporary vegetarianism.

    Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while colour photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind.

    Over the years, she has come to rely more and more on vegetables and grains, because, as she says, "They taste good and they make me feel better."Now, in Fresh & Fast Vegetarian, she offers up more than 150 of her favorite dinners. Most can be made in half an hour or less, and for each one, Simmons provides an equally easy accompaniment. Like Roasted Vegetables and Mozzarella Quesadillas, some are meals in themselves, while others are smaller dishes that can be paired to create a quick but sumptuous dinner. A number of Simmons's nearly effortless, vibrant recipes are vegan. Each tells exactly how long it will take to prepare. Fresh & Fast Vegetarian also provides hundreds of tips for shortcuts and substitutions.