- ISBN13: 9780547195957
- Condition: New
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
There is one upside to almost getting raped. It proves that you're at least desirable to someone. Maybe Andrew Ashton is just a little bit too rational for his own good. Not however where it concerns his best friend Sean Denham, scion of a political dynasty, and like him from a privileged background. There's only one problem: Sean is straight. Of course he is.
Being born into money was up until now one of the smartest moves Andrew Nathaniel Ashton VII ever made. It keeps him free from worries about his future, earning a living and more of those trivialities, so he can dedicate himself to the really important things in life. Like getting laid.
In his society indentured servitude, c! ommonly known as slavery, has been reintroduced for several, but mainly economical reasons. It doesn't bother him all that much. Slaves are kept on large farming corporations, in factories, in the backside of stores and such. Out of sight.
Andrew knows slavery exists, and he doesn't approve, but on the other hand, it is not as if he made the system what it is, is it? Yes, there was this one time when it touched him personally, but what could he do about it? It is not as if slavery is ever going to become a personal issue, is it?
Andrew thinks the future, all in all, looks bright and carefree. He thinks he is about to find true love. He thinks he is safe.
He is wrong.There is one upside to almost getting raped. It proves that you're at least desirable to someone. Maybe Andrew Ashton is just a little bit too rational for his own good. Not however where it concerns his best friend Sean Denham, scion of a political dynasty, and like him from a p! rivileged background. There's only one problem: Sean is straig! ht. Of c ourse he is.
Being born into money was up until now one of the smartest moves Andrew Nathaniel Ashton VII ever made. It keeps him free from worries about his future, earning a living and more of those trivialities, so he can dedicate himself to the really important things in life. Like getting laid.
In his society indentured servitude, commonly known as slavery, has been reintroduced for several, but mainly economical reasons. It doesn't bother him all that much. Slaves are kept on large farming corporations, in factories, in the backside of stores and such. Out of sight.
Andrew knows slavery exists, and he doesn't approve, but on the other hand, it is not as if he made the system what it is, is it? Yes, there was this one time when it touched him personally, but what could he do about it? It is not as if slavery is ever going to become a personal issue, is it?
Andrew thinks the future, all in all, looks bright and carefree. He thinks he is about ! to find true love. He thinks he is safe.
He is wrong.In this outstanding first novel, Craig Johnson draws on his background in law enforcement and his deep attachment to the American West to produce a literary mystery of stunning authenticity, and full of memorable characters. Walt Longmire, sheriff of Wyoming’s Absaroka County, knows he’s got trouble when Cody Pritchard is found dead. Two years earlier, Cody and three accomplices had been given suspended sentences for raping a Northern Cheyenne girl. Is someone seeking vengeance? Longmire faces the most volatile and challenging case in his twenty-four years as sheriff and means to see that revenge, a dish that is best served cold, is never served at all.
“We in the West have a major new talent on our hands.â€
â€"The Denver Post “A winning piece of work, and a convincing feel to the whole package.â€
â€"The Washington Post “Craig Johnson does it right, with style, gr! ace, wildfire pace, and a sense of humor.â€
â€"Bob Shacoc! his
B ecca North doesn't want a boyfriend, but her BFF Nora certainly does-even if she won't admit it. Becca is so off men.
But when Nora, owner of Nora's Novel Niche, meets Suzie the Matchmaking Chef during a booksigning, she finagles a way for the matchmaker to arrange a picnic lunch date for her-on television, no less! Nora drags Becca along for moral support, and to check out her date.
Thing is, Nora's date would rather check out Becca, instead.
Sam Ackerman is a busy man with a business to run and no time to pursue a relationship. The last thing he needs is to be hooked into a matchmaking scheme played out for the world on national television, but he reluctantly plays along for his friend, Suzie. He knows right away, that his "date" Nora, as beautiful and smart as she is, isn't for him. Her raven-haired BFF hanging around on the sidelines, though, is a tempting candidate.
So, he decides to forgo the entrée and head straight! for the side dish.Becca North doesn't want a boyfriend, but her BFF Nora certainly does-even if she won't admit it. Becca is so off men.
But when Nora, owner of Nora's Novel Niche, meets Suzie the Matchmaking Chef during a booksigning, she finagles a way for the matchmaker to arrange a picnic lunch date for her-on television, no less! Nora drags Becca along for moral support, and to check out her date.
Thing is, Nora's date would rather check out Becca, instead.
Sam Ackerman is a busy man with a business to run and no time to pursue a relationship. The last thing he needs is to be hooked into a matchmaking scheme played out for the world on national television, but he reluctantly plays along for his friend, Suzie. He knows right away, that his "date" Nora, as beautiful and smart as she is, isn't for him. Her raven-haired BFF hanging around on the sidelines, though, is a tempting candidate.
So, he decides to forgo the entrée and head str! aight for the side dish.
A globe-trotting, century-hopping c! elebrati on of dishesAs every great hostess knows, the right dinner plates bring design, color, and drama to the table and elevate an ordinary meal into something special.
Dish is a visual celebration of these everyday pieces of art that have been the objects of desire of kings, queens, brides, chefs, and hostesses for centuries.From the first wooden trenchers of the Middle Ages to the seventeenth-century China trade, from twentieth-century designer wares to the colorful melamine plates so widely available today, more than 800 plates are on display here. With insightful descriptions and an expert’s knowledge, author Shax Riegler makes the case that the dinner plate is so much more than just a vessel to deliver food; it’s a piece of art to be admired.These are plates created by storied masters such as Spode and Wedgwood, modernists like Russel Wright and Homer Laughlin, and even today’s contemporary designers like Vera Wang and Diane von Furstenberg.
Dish shows them in full color with large photographs, detail shots, and even back-of-the-plate photos, delivering a feast for the eyes for obsessive fans and casual admirers alike.With a timeline of plate highlights in history, sidebars showcasing the most popular designers, and a list of the top 100 patterns of all time, Dish will leave readers looking at the common dinner plate in a whole new way.This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appr! eciate your understanding of the imperfections in the preserva! tion pro cess, and hope you enjoy this valuable book. After years of hard work, Gina Foxton, chef extraordinaire and former runner-up Miss Teen Vidalia Onion, is hosting her own show, Fresh Start, on Georgia public television. She's also dating the producer. But when Fresh Start goes badâ€"and her boyfriend is caught in flagrante delicto with the boss's wifeâ€"Gina decides it's time to pursue bigger dreams. Namely a gig on national television.
Gina knows she's destined to be the Cooking Channel's next superstar. But the execs also have their eyes on Tate Moody, Mr. "Kill It and Grill It" himself, host of the hunting, fishing, and cooking show Vittles. The ultimate man's man, Tate is a tasty side of beef with a large, swooning female fan base. Gina's loyal devotees consist of her free-spirited college-dropout sister and her mother . . . who calls every single day.
When the smoke clears there can be only one TV chef standing, and Gina and Tate ! are ready for the cook-off of their lives.
In her instant national bestseller
Naturally Thin , Bethenny Frankel taught readers how to find their food voice to know when they are really hungry, and then to reach for natural foods, particularly ones that are filling and fiber-rich. In
The Skinnygirl Dish , she adds to that foundation serving up more of her encouragement with three weeks of tasty meals, snacks, and drinks to break the cycle of yo-yo dieting. Drawing on her now famous rules like “Your Diet is a Bank Account†and “Taste Everything, Eat Nothing,†Bethenny caters to the real lifestyles of readers today and shows how to maintain a healthy diet wherever you are: in a restaurant, on a plane, or with your family. With recipes and advice for holidays and special occasions and a guide to a healthful kitchenâ€"all with Bethenny’s fun, informative personalityâ€"here’s another breakout hit from everyone’s favorite Housewife. ."This colle! ction of brilliantly conceived, seasonally driven recipes has ! quickly become one of my favorites. Easy to prepare and incredibly satisfying, this is inventive comfort food at its best. A must for any passionate home cook."
--Gwyneth Paltrow, author of
My Father's Daughter "Fig Snacking Cake? Stupendous Hummus? Whatever Greens You've Got Salad? I want all of it! Melissa's smart, welcoming style and love of food infuse this wonderful cookbook. It's an extremely personal collection of recipes, each with its own subtle twists and original flavors, and on every page you hear Melissa's voice reassuringly guiding you around the kitchen."
--Amanda Hesser, author of The Essential New York Times Cookbook and co-founder of food52.com
Melissa Clark, New York Times Dining Section columnist, offers a calendar year's worth of brand-new recipes for cooking with fresh, local ingredients--replete with lively and entertaining stories of feeding her own family and friends.
Many people want t! o eat well, organically and locally, but don't know where or even when to begin, since the offerings at their local farmers' market change with the season. In Cook This Now, Melissa Clark shares all her market savvy, including what she decides to cook after a chilly visit to the produce section in the dead of winter; what to bring to a potluck dinner that's guaranteed to be a hit; and how she feeds her marathon-running husband and finicky toddler. In addition, she regales us with personal stories about good times with family and friends, and cooking adventures such as her obsessive cherry pie experimentation and the day she threw out her husband's last preserved Meyer lemon.
In her welcoming, friendly voice, Melissa takes you inside her life while providing the dishes that will become your go-to meals for your own busy days. Recipes include Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata; Baked Apples w! ith Fig and Cardamom Crumble; Honey-Roasted Carrot Salad wit! h Arugul a and Almonds; Quick-Braised Pork Chops with Spring Greens and Anchovies; Coconut Fudge Brownies--and much more.
Melissa delivers easy, delicious meals featuring organic, fresh ingredients that can be uniquely obtained during each particular month. It can be a real challenge to feed families these days, but Melissa's recipes and inviting writing encourage home cooks to venture outside of the familiar, yet please everyone at the table.
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas s! hare the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with
5 Spices, 50 Dishes.
Fall into Cooking Featured Recipe from Pam Anderson’s Perfect One-Dish Dinners: Festive Roast Chicken and Stuffing The chicken can be rubbed with the spice, the bread cubes toasted, and the sausage and vegetables cooked up to 2 days in advance. After you just brown the chicken, mix the stuffing, bake, and serve. If you need to bake this dish in a disposable pan, remember that the thin foil will not retain heat like a heavy roasting pan, so you’ll need to increase the baking time by 10 to 15 minutes. --Pam Anderson
Serves 8
!
Ingredients
10â€"12 cups ½-inch brea! d cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
3 tablespoons Italian seasoning, divided
1 tablespoon plus ¾ teaspoon salt, divided
2½ teaspoons freshly ground black pepper, divided
2 teaspoons fennel seeds, minced
1½ teaspoons finely grated orange zest
2 tablespoons olive oil
8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
1 pound bulk Italian sausage or 1 pound links, casings removed
2 medium onions, chopped (about 2 cups)
3 medium celery stalks, chopped (about 1 cup)
1½ cups finely chopped dried Turkish apricots
½ cup minced fresh parsley
2 large eggs
1 quart low chicken broth
Instructions
! Spread bread cubes in a single layer on a large baking sheet and spread bread crumbs on a separate baking sheet; let dry for several hours or overnight.
Adjust oven rack to lower-middle position; heat oven to 400 degrees. Bake bread cubes until golden brown, 12 to 15 minutes. (Do not toast crumbs.) Remove from oven and reduce oven temperature to 350 degrees.
Meanwhile, mix 2 tablespoons Italian herbs, 1 tablespoon salt, 2 teaspoons pepper, fennel, orange zest, and oil in a small bowl. Smear mixture over both sides of each piece of chicken.
Heat a large heavy roasting pan over two burners on medium-high heat. When wisps of smoke start to rise from pan, add chicken in 2 batches (breasts skin side down). Cook until skin is well browned (3 to 4 minutes), turn, and cook until chicken breasts lose their raw color on remaining side and skin on thighs is well browned, another couple of minutes. Remove from pan and set aside.
Add sausage to ro! asting pan and fry, stirring frequently to break it up, until ! it loses its raw color, about 5 minutes. Add onions and celery to pan and continue to cook until vegetables are soft, 7 to 8 minutes. In a large bowl, mix bread cubes, bread crumbs, sausage mixture, apricots, parsley, remaining 1 tablespoon Italian herbs, remaining ¾ teaspoon salt, and remaining ½ teaspoon pepper. Whisk eggs into broth in a medium bowl and pour over stuffing ingredients. Toss to coat and let stand for 10 minutes so bread absorbs broth.
Turn stuffing into unwashed roasting pan. Top with chicken (breasts skin side up) and bake until attractively brown and chicken is fully cooked, about 45 minutes. Remove from oven and let stand for 10 minutes before serving.
Drink An Alsatian white, a buttery West Coast Chardonnay or, for red, a delicate, fruity Pinot Noir
Product Description In
Perfect One-Dish Dinners, the
New York Times best-selling a! uthor Pam Anderson shares her secret for having people over without breaking stride: Make just one dish. Instead of a parade of offerings, she focuses attention on a single main course--a rustic tart, paella, grilled platter, or homey stew.
Perfect One-Dish Dinners showcases about forty such meals, perfect for every season and occasion, all designed to wow guests, calm the cook, and relieve the dishwasher at the end of the night.
Stews for All Seasons
Worldly Casseroles
Roasting Pan Complete
Big Summer Salads and Grilled Platters.
But that's not all. If the cook wants to make something extra, Pam provides a compatible appetizer, salad, and dessert for every one dish. And as a special bonus, she throws in "nearly instant" alternatives for each--more than 200 mixable, matchable recipes. Whether for a book group, church get together, birthday party, or family supper,
Perfect One-Dish Dinners makes easy, shareable meals perfectly doab! le. More than 200 recipes in all.
Recipe Excerpts from Perfect One-Dish Dinners
Salsa Verde Chicken with Herbed Cornmeal Dumplings | 
Baby Spinach Salad with Mangoes, Toasted Almonds, and Red Onions | 
Miniature Lemon-Raspberry Cakes |
