• ISBN13: 9780786890729
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Lieutenant Jacqueline 'Jack' Daniels is having a bad week. Her live-in boyfriend has left her for his personal trainer, chronic insomnia has caused her to max out her credit cards with late-night home shopping purchases, and a frightening killer who calls himself 'The Gingerbread Man' is dumping mutilated bodies in her district. Between avoiding the FBI and its moronic profiling computer, joining a dating service, mixing it up with street thugs, and parrying the advances of an uncouth PI, Jack and her binge-eating partner, Herb, must catch the maniac before he kills again....and Jack is next on his murder list. Whiskey Sour is full of laugh-out-loud humor and edge-of-your-seat suspense, and it introduces a fun, fully drawn heroine in the grand tradition of Kinsey Millhone, Stephanie Plum, and Kay Scarpetta.

This is a reproduction of a book published before 1923. 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 appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

Featuring hundreds of recipes, such as Snow Pea Stir-fry, Hot Chicken Salad, General Tso's Chicken, and Traditional Mu Shu Pork, The Everything Chinese Cookbook makes preparing authentic Chinese dishes fun and easy! From basic Chinese flavors and dipping sauces, such as Quick and Easy Sweet-and-Sour Sauce, to Chinese cooking methods and meals, including Stir-fried Orange Beef, The Everything Chinese Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters. Featuring delicious recipes for: Appetizers, such as Crab Rangoon; Soups, such as Wonton Soup; Vegetable dishes, such as Stir-fried Baby Bok Choy; Beef dishes, such as Mongolian Beef with Rice Noodles; Pork dishes, such as Sweet and Sour Spareribs; Mouthwatering fiery dishes, such as Spicy Chicken with Cashews; Desserts, such as Sweet Baked Pineapple and Banana. The Everything Chinese Cookbook will have you serving up tasty Chinese cuisine to tempt anyone!

Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails.

Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea.

It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys.

Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler).

The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs.

In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China.

The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice.

North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land. Though the book contains a wealth of anecdotal material, its great strength lies in its 175 recipes, explicit formulas for the likes of Shrimp in Hot Lime Leaf Broth, Lao Yellow Rice and Duck, and Hui Beef Stew with Chick Peas and Anise. The breadth and substance of this authentic yet approachable collection is truly exciting; readers who cook from the book (not difficult to do once ingredients are assembled and techniques understood), as well as those searching for the best kind of armchair travel, will be delighted.

Beginning with a discussion of the Mekong region, its people (a complicated mix, among them the Kai, Akha, and Cham), and their characteristic foods, the book then provides recipes organized by ingredients, dish types, and topics such as "Everyday Dependable," "One-Dish Meals," "Kids Like It," and "Vegetarian Options." This latter style of division helps define and "domesticate" a vast array of cooking, often enjoyed at times and places foreign to Westerners. Chapters devoted to such sweets as Tapioca and Corn Pudding with Coconut Cream, grilled specialties, and fare for adventurous cooks, such as Aromatic Steamed Fish Curry (more painstaking technically, though not truly difficult) further widen the book's scope. Illustrated throughout with 150 color photos and containing a comprehensive ingredient glossary, the book is a definitive point of entry to a mostly unexplored culinary port of call. --Arthur Boehm

This is a comical ‘make believe’ story poem strictly for the ‘sweet toothed’. ‘Mrs. Sweet’ loves sugary treats, her children love salty snacks and her hubby simply loves his lemons. ‘Mrs. Sweet’ wishes they all shared her love of confectionary. Discover how ‘Mrs. Sweet’ eventually gets her wish in this ‘tall tale’, sure to tickle the sweet toothed pink.

This is a comical ‘make believe’ story poem strictly for the ‘sweet toothed’. ‘Mrs. Sweet’ loves sugary treats, her children love salty snacks and her hubby simply loves his lemons. ‘Mrs. Sweet’ wishes they all shared her love of confectionary. Discover how ‘Mrs. Sweet’ eventually gets her wish in this ‘tall tale’, sure to tickle the sweet toothed pink.

Bank robberies should run like clockwork, right? If your name’s Parker, you expect nothing less. Until, that is, one of your partners gets too greedy for his own good. The four-way split following a job leaves too small a take for George Uhl, who begins to pick off his fellow hoisters, one by one. The first mistake? That he doesn’t begin things by putting a bullet in Parker. That means he won’t get the chance to make a second. One of the darkest novels in the series, this caper proves the adage that no one crosses Parker and lives

“Whatever Stark writes, I read. He’s a stylist, a pro, and I thoroughly enjoy his attitude.”—Elmore Leonard

“The non-hero: the ruthless, unrepentant, single-minded operator in a humorless and amoral world. . . . No one depicts this scene with greater clarity than Richard Stark.”—The New York Times

“Destined, I think, to become a classic of travel writing.”—Paul Levy, The Observer

In this latest whodunit, Rita Mae Brown and her feline partner-in-crime-detection, Sneaky Pie Brown, return to the scene of their bestselling crimes—picturesque Crozet, Virginia. Love is in the air as spring comes to the small town, but no sooner has Mary Minor “Harry” Haristeen remarried than she is rudely interrupted—by murder. And no sooner does the trouble start than curious cats Mrs. Murphy and Pewter, along with corgi Tee Tucker, sink their claws into the case.…

After an unexpected rekindling of their romance, Harry and her veterinarian ex-husband, Fair Haristeen, have happily remarried. But the excitement of their nuptials is quickly overshadowed by the murder of Professor Vincent Forland, a world-famous grape and fungal expert who was in town visiting the local vineyards.

Within days of giving a lecture on how distilled fungus and cattle diseases are the current basis of chemical warfare, Forland’s decapitated body is discovered. After their initial fright, the residents of Crozet believe that this was a political murder and settle back into their routines–until a local is also found dead, killed in the same gruesome manner as Professor Forland. Now residents can’t help wondering, is this really the work of an
outsider—or one of their own?

No longer working in the post office, Harry had just planted a quarter acre of grapes, which fuels her natural curiosity over just what the two murder victims knew and had in common. Once the warmth of spring arrives, the grapevines blossom and Harry’s furry entourage discovers the first critical clue. But how can they show the humans what they’ve learned? And how can they—or anyone—stop the killing?