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Author: Alexander Campion
Publisher: Kensington Publishing Corp.
ISBN: 0758272138
Category : Fiction
Languages : en
Pages : 304
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Book Description
From the Champs-Élysées to the twinkling banks of la Seine, chic Parisian policewoman Capucine LeTellier plunges into a uniquely Parisian affair of gastronomic delights and bureaucratic intrigue to close a case that could make her career--or kill it. . . After dining on such delicacies as oyster sorbet and avocado soufflé, Jean-Louis Delage, président of automotive giant Renault, has been found dead in the freezer of Le Diapason, a three-star restaurant owned by Chef Jean-Basille Labrousse, a renowned restaurateur extraordinaire. Capucine is uniquely suited to the case, as her husband Alexandre is a food critic well-connected to the culinary world. In between sharing sumptuous meals and fine wine with Alexandre at Paris' finest eateries, Capucine struggles to win the respect of her new squad of detectives and crack both the case and the guarded secrets of the restaurant staff. Praise for Alexander Campion's The Grave Gourmet "Full of amusing characters. . . Readers will want a second helping." --Publishers Weekly "A delicious mystery. . . a fun book with a very different flavor." --Carolyn Haines, author of the Bones Mysteries "An astonishing debut that raises the bar on today's detective novel." --Aram Saroyan, author of Door to the River "Saucy, spicy, tasty. . .ooh-la-la!" --Kate Collins
Author: Alexander Campion
Publisher: Kensington Publishing Corp.
ISBN: 0758272138
Category : Fiction
Languages : en
Pages : 304
Get Book Here
Book Description
From the Champs-Élysées to the twinkling banks of la Seine, chic Parisian policewoman Capucine LeTellier plunges into a uniquely Parisian affair of gastronomic delights and bureaucratic intrigue to close a case that could make her career--or kill it. . . After dining on such delicacies as oyster sorbet and avocado soufflé, Jean-Louis Delage, président of automotive giant Renault, has been found dead in the freezer of Le Diapason, a three-star restaurant owned by Chef Jean-Basille Labrousse, a renowned restaurateur extraordinaire. Capucine is uniquely suited to the case, as her husband Alexandre is a food critic well-connected to the culinary world. In between sharing sumptuous meals and fine wine with Alexandre at Paris' finest eateries, Capucine struggles to win the respect of her new squad of detectives and crack both the case and the guarded secrets of the restaurant staff. Praise for Alexander Campion's The Grave Gourmet "Full of amusing characters. . . Readers will want a second helping." --Publishers Weekly "A delicious mystery. . . a fun book with a very different flavor." --Carolyn Haines, author of the Bones Mysteries "An astonishing debut that raises the bar on today's detective novel." --Aram Saroyan, author of Door to the River "Saucy, spicy, tasty. . .ooh-la-la!" --Kate Collins
Author: Alexander Campion
Publisher:
ISBN: 9781471348518
Category : Detective and mystery stories
Languages : en
Pages :
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Book Description
Author: Lieut.-Col. Newnham-Davis
Publisher: Good Press
ISBN:
Category : Fiction
Languages : en
Pages : 302
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Book Description
"The Gourmet's Guide to London" by Lieut.-Col. Newnham-Davis serves as an invaluable companion for epicureans exploring the culinary delights of London. With a blend of gastronomic exploration and cultural insights, the book offers readers an enticing journey through the city's dining scene. Newnham-Davis expertly guides readers to various eateries, providing detailed descriptions of the ambiance, cuisine, and specialties offered. This guide is not only a practical resource for food enthusiasts but also a window into the vibrant culinary culture of London during the time of its publication.
Author: Newnham-Davis (Lieut.-Col., Nathaniel)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 424
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Book Description
Author: Li Hongtian
Publisher: BEIJING BOOK CO. INC.
ISBN: 7999095753
Category : Fiction
Languages : en
Pages : 1261
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Book Description
In a fantasy world where martial artists can split mountains and creeks with a wave of their hand and break rivers with a kick, there exists a little restaurant like this. The restaurant isn't large, but it is a place where countless apex existences will rush into. There, you can taste egg-fried rice made from phoenix eggs and dragon blood rice. There, you can drink strong wine brewed from vermillion fruit and water from the fountain of life. There, you can taste the barbecued meat of a ninth grade supreme beast sprinkled with black pepper. What? You want to abduct the chef? That's not going to happen, because there's a tenth grade divine beast, the Hellhound, lying at the entrance. Oh, that chef also has a robotic assistant that killed a ninth grade supreme being with a single hand and a group of crazy women whose stomachs were conquered.
Author: Melissa Brackney Stoeger
Publisher: Bloomsbury Publishing USA
ISBN: 1610693760
Category : Language Arts & Disciplines
Languages : en
Pages : 373
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Book Description
An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking. Food Lit: A Reader's Guide to Epicurean Nonfiction provides a much-needed resource for librarians assisting adult readers interested in the topic of food—a group that is continuing to grow rapidly. Containing annotations of hundreds of nonfiction titles about food that are arranged into genre and subject interest categories for easy reference, the book addresses a diversity of reading experiences by covering everything from foodie memoirs and histories of food to extreme cuisine and food exposés. Author Melissa Stoeger has organized and described hundreds of nonfiction titles centered on the themes of food and eating, including life stories, history, science, and investigative nonfiction. The work emphasizes titles published in the past decade without overlooking significant benchmark and classic titles. It also provides lists of suggested read-alikes for those titles, and includes several helpful appendices of fiction titles featuring food, food magazines, and food blogs.
Author: Kathryn Closter
Publisher: Bloomsbury Publishing USA
ISBN: 0313078033
Category : Language Arts & Disciplines
Languages : en
Pages : 245
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Book Description
Featuring fiction, food, and fun, this unique approach motivates young people to read and builds their comprehension skills while extending their learning across the curriculum. Students, teachers, librarians, parents, and community members can participate in these mealtime programs, which include such activities as games, writing or art projects, role-playing, storytelling, interviewing, and guest speakers. Based on the authors' READ 'N' FEED program, the book provides detailed plans for learning events developed from selected young adult novels. For each title, the authors provide a summary of the plot; a booktalk; background information on the author; discussion questions; activities; novel connections; suggestions for food and decorations; and reproducible templates of publicity posters, student invitations, game pieces, and other materials. The authors also give instructions on how to design a program for other books. This method integrates critical-thinking skills, multiple intelligences metho
Author: Helen Nearing
Publisher: Chelsea Green Publishing
ISBN: 9781890132293
Category : Cooking
Languages : en
Pages : 328
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Book Description
Fifty years before the phrase "simple living" became fashionable, Helen and Scott Nearing were living their celebrated "Good Life" on homesteads first in Vermont, then in Maine. All the way to their ninth decades, the Nearings grew their own food, built their own buildings, and fought an eloquent combat against the silliness of America's infatuation with consumer goods and refined foods. They also wrote or co-wrote more than thirty books, many of which are now being brought back into print by the Good Life Center and Chelsea Green. Simple Food for the Good Life is a jovial collection of "quips, quotes, and one-of-a-kind recipes meant to amuse and intrigue all of those who find themselves in the kitchen, willingly or otherwise." Recipes such as Horse Chow, Scott's Emulsion, Crusty Carrot Croakers, Raw Beet Borscht, Creamy Blueberry Soup, and Super Salad for a Crowd should improve the mood as well as whet the appetite of any guest. Here is an antidote for the whole foods enthusiast who is "fed up" with the anxieties and drudgeries of preparing fancy meals with stylish, expensive, hard-to-find ingredients. This celebration of salads, leftovers, raw foods, and homegrown fruits and vegetables takes the straightest imaginable route from their stem or vine to your table. "The funniest, crankiest, most ambivalent cookbook you'll ever read," said Food & Wine magazine. "This is more than a mere cookbook," said Health Science magazine: "It belongs to the category of classics, destined to be remembered through the ages." Among Helen Nearing's numerous books is Chelsea Green's Loving and Leaving the Good Life, a memoir of her fifty-year marriage to Scott Nearing and the story of Scott's deliberate death at the age of one hundred. Helen and Scott Nearing's final homestead in Harborside, Maine, has been established in perpetuity as an educational progam under the name of The Good Life Center.
Author: Holly Hughes
Publisher: Da Capo Lifelong Books
ISBN: 0738219452
Category : Cooking
Languages : en
Pages : 319
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Book Description
Like your favorite local grocery store, with its sushi bar, fresh baked goods, and maybe a very obliging butcher, Best Food Writing offers a bounty of everything in one place. For seventeen years, Holly Hughes has delved into piles of magazines and newspapers, scanned endless websites and blogs, and foraged through bookstores to provide a robust mix of what's up in the world of food writing. From the year's hottest trends (this year: meal kits and extreme dining) to the realities of everyday meals and home cooks (with kids, without; special occasions and every day) to highlighting those chefs whose magic is best spun in their own kitchens, these essays once again skillfully, deliciously evoke what's on our minds-and our plates. Pull up a chair. Contributors include: Betsy Andrews Jessica Battilana John Birdsall Matt Buchanan Jennifer Cockrall-King Tove Danovich Laura Donohue Daniel Duane Victoria Pesce Elliott Edward Frame Phyllis Grant Andrew Sean Greer Kathy Gunst L. Kasimu Harris Steve Hoffman Dianne Jacob Rowan Jacobsen Pableaux Johnson Howie Kahn Mikki Kendall Brian Kevin Kat Kinsman Todd Kliman Julia Kramer Corby Kummer Francis Lam Rachel Levin Brett Martin Tim Neville Chris Newens James Nolan Keith Pandolfi Carol Penn-Romine Michael Procopio Kathleen Purvis Alice Randall Besha Rodell Helen Rosner Michael Ruhlman Oliver Sacks Andrea Strong Jason Tesauro Toni Tipton-Martin Wells Tower Luke Tsai Max Ufberg Debbie Weingarten Pete Wells
Author: Pearl Violette Metzelthin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1058
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Book Description
