Culinary Science

Pie witch Reese is living her dream: running the bakery she’s always wanted, selling magical pies, and landing a date with handsome Prince Forrest of the Autumn Court. But people around her start vanishing, returning hours or days later with no memory of their missing time.

Zora Wick is at the end of her tether. After a lifetime of bad luck, it seems she’s ended up at rock bottom, saddled with debt from her cheating ex, a dead-end job with no prospects, and a studio apartment that’s not even fit for a dog. It all seems a little hopeless until there’s a knock at the door. It turns out Zora has long-lost family on the other side of the country. After uprooting herself, Zora arrives in town to find that not only has she inherited an estranged family, she’s also the sole heir of the town’s local bakery—and apparently she’s a witch.

Tensions and dough are rising, and it seems like everyone in town has something to prove. There’s no loafing around for Zora—she’ll have to go against the grain and catch a killer before her plans go a-rye.

Milk. It's in our coffee, on our cereal. We see it in processed form. It's there in almond form, or made from oats or soy. Milk celebrates the majesty of this noble liquid, and delves into the pretenders to its throne, from formula to Mylk. It looks at the transformation of what a milk-producer eats into one of the most nutrient dense foods available, and how that can be transformed again into the butter, cheese and clotted cream that we know and love today. It's an exploration of the science, history and politics of what makes mammals different from every other life form on earth.

For Evie St. Claire, life in Honeysuckle Springs isn't anything like she'd imagined. Sure, the old house is charming, and the smalltown lakeside community is picture perfect. But her kitty roommate Birdie is unpredictable, snarky, and demanding. When a ransom note shows up at Evie's backdoor, she must come clean about her aunt's stolen ashes. She'll also need to decide if she's willing to meet the ransom demands and give up her aunt's spell book, or if she'll search for the culprit herself.

Ella Mae LeFaye's Charmed Pie Shoppe has become a phenomenon beyond her wildest dreams, providing the enchanted town of Havenwood, Georgia, with spellbinding desserts and magical pies. Her personal life is also heating up as she takes on the responsibilities of leadership within her magical community. In fact the only thing weighing her down is the fact that handsome Hugh Dylan won't return her calls. Still, when Havenwood is rocked by a series of mysterious deaths, Ella Mae must put romantic longings aside.

Growing up in a vegetarian family, Tara Austen Weaver never thought she’d stray. But as an adult, she found herself in poor health and, after trying cures of every kind, a doctor finally ordered her to eat meat. Warily, she ventured into the butcher shop, and as the man behind the counter wrapped up her first-ever chicken, she found herself intrigued. Eventually, he dared her to cook her way through his meat counter.

As a lifelong eater, Blount always got along easily with food - he didn't have to think, he just ate. But food doesn't exist in a vacuum; there's the global climate and the global economy to consider, not to mention Blount's chronic sinusitis, which constricts his sense of smell and, consequently, his taste buds. So while he's always frowned on eating with an ulterior motive, times have changed. Save Room for Pie grapples with these and other food-related questions in Blount's signature style.

This is the story of a man, a cow, and a question: What am I eating? After realizing he knows more about the television on his wall than the food on his plate, award-winning TV producer and amateur chef Jared Stone buys 420 pounds of beef directly from a rancher and embarks on a hilarious and inspiring culinary adventure. With the help of an incredibly supportive wife and a cadre of highly amused friends, Jared offers a glimpse at one man's family as they try to learn about their food and ask themselves what's really for dinner.

America is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. If butchers are our new rock stars, then Berlin Reed is their front man. Through the lens of Berlin's personal story, The Ethical Butcher educates listeners about how they can improve the meat industry by participating in it.

Ella Mae LeFaye's Charmed Pie Shoppe is wildly popular in Havenwood, Georgia, which is not surprising since Ella Mae can lace her baked goods with enchantments. The shop's extraordinary success seems destined to continue when Ella Mae meets an engaged couple who hire her to handle the dessert buffet at their wedding.

Fayetteville seems ordinary enough, but in this little town, all the legends - the fairytales and the folklore - live next door! Marilee Harper is desperate to find another job after she accidentally set fire to the home of the richest woman in town. Converting an old hospital into a bed and breakfast seems like a golden opportunity. Stressed and aggravated, Marilee wants nothing more than to redeem herself, even if faucets and lights turn themselves off and on, and old baseballs fly without help.

Dodo was dead. And there the matter should have rested. At least for DS Elise Liddell. Emotionally burnt out, she considers herself retired from police work. By rights it has nothing to do with her, but someone killed the poor man and, as Elise can resist everything except a good puzzle (and a shot of Blue Goblin vodka), here she is tangled up in a murder case. When a petty thief hands himself into the Ministry of Witches Police Department, Elise’s ex-colleagues consider it an open and shut case. She’s less convinced.

Magda Caraganic already is a successful chocolatier. When she inherits an old stable from her aunt, she decides to convert it into a chocolate shop and café. The best contractor to help with the conversion is the man she has argued with since she was 15. The work sparks off spirit activity marked by the appearance of a mysterious ghost cat. Magda’s beautiful Birman cat, Crystal, starts to act strangely. What can it all mean? This is a story of friendship, friendly ghosts, cats, chocolate, and true love.

Spiritual medium Emma Whitecastle knows a good ghost when she feels one - like her own sweet Granny Apples, long gone but still as famous for her apple pies as she is for helping her great-great-great-granddaughter get to the core of the most baffling mysteries...When Emma gets word of a sticky spirit problem in Las Vegas, she and the ghost of Granny Apples hit the road for Sin City. The spooked one is Dolly, a former showgirl. Dolly is haunted by Lenny, a dead Vegas hood worried about an aging mobster named Nemo coming after the leggy old bombshell.

Ambrosia Bourgeois, the New Orleans Goddess of Gastronomy, uses food to seduce men in hopes of concocting Mr. Right. Paralleling Southern cuisine, each chapter captures the hearts, minds, and even the bodies of various men. Ambrosia tries to perfect her craft by using traditional recipes from her deceased grandmother. When she discovers that her meals fall short of converting each man to her calculated preference, she moves on to the next one - a total of 16. Her subjects range from a local sheriff to a Bourbon Street musician. Will she reach her goal of complete succulent seduction before the monstrous hurricane hits her city?

In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more.

Focusing on contemporary practices, The Culinary Imagination traces the social, aesthetic, and political history of food from myth to modernity, from ancient sources to our current wave of food mania. What does it mean to transform raw stuff into cooked dishes, which then become part of our own bodies; to savor festive meals yet resolve to renounce gluttony; to act as predators where in another life we might have become prey?

In this remarkable culinary biography, Rae Katherine Eighmey presents Benjamin Franklin's experimentation with food throughout his life. At age 16, he began dabbling in vegetarianism. In his early 20s, citing the health benefits of water over alcohol, he convinced his printing press colleagues to abandon their traditional breakfast of beer and bread for "water gruel", a kind of porridge he enjoyed. Franklin is known for his scientific discoveries, including electricity and the lightning rod, and his curiosity and logical mind extended to the kitchen.

Have you ever pondered... What led to the creation of the humble sandwich? Why does chocolate have that irresistible allure? What's the story behind our morning cup of coffee? Like the ever-curious, you've perhaps questioned the origins of these everyday items on your plate. Prepare yourself for an enlightening journey as you uncover your favorite foods' unexpected and perhaps slightly peculiar history.