Georgia Jensen and friend, Ellie Forsythe, find themselves embroiled in another suspicious death when Georgia, against her better judgment, agrees to speak at a symposium for historians. The most Georgia expected was publicity for her one-woman retiree's business, Historical Research, By George, not a dead body. But that's exactly what Ellie finds shortly after she joins Georgia on the final day of the symposium. termed two of the worst days of her life, their hopes were dashed when the final day wasn't cancelled, and the police ask that everyone involved stay on campus until they complete their investigation. to 'help' the police uncover the real motive for the rising young historian's murder by following the victim's research trail through the 1920s. Wading through old newspaper microfilm, books and old city directories, they begin to realize that those efforts may not be enough to lead them to a cold and calculating murderer. The reason may lie in the past of one of others involved in the gathering of illustrious academicians, some of whom aren't exactly what they seem to be and something much more difficult to research. The deeper they dig, the more muddied the situation becomes. And their efforts may lead to naught. to their meddling if need be. As they move closer to the truth, the killer might just manage to do away with the problem of Georgia and her research, especially if Ellie doesn't find Georgia's note in time

An insatiable cook and traveler, Gloria Preston Olson has now written an unprecedented tome of approximately 600 ethnic recipes which reveal her palate of exquisite sensitivity and taste buds of discriminating discernment. The lucid instructions and comprehensive information on foods, wines, cooking equipment, and techniques make GLOBAL CULINARY ADVENTURES a truly remarkable cookbook. This comprehensive collection of recipes is arranged geographically, providing insight to the historical relationships of the foods of the entire world. Each chapter introduces the reader to the countries whose recipes are included; thus, it is also a must for the armchair traveler and those with an intellectual curiosity of the world. Extensive head notes reveal the Herculean and sometimes tumultuous adventures endured during Gloria's quest for culinary knowledge. They include a close call with Rwanda's Hutus and Tutsis which resulted in meeting Boutros Boutros-Ghali in an elevator; arriving in Kabul on the eve of the Communist coup; and Gloria's most memorable experience- a personal visit to the Shilat caviar processing site on the Caspian Sea in Iran, where she observed the entire production of caviar, followed by an invitation to partake of all five types of caviar, as well as lunch with five Shilat executives.

Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. "Russian Cuisine" gracefully combines recipes of two different continents--Europe and Asia--to create unique, immense flavors.

Peter the Great; Ivan the Terrible; Kathryn the Great; and Nicolas the Second, the last Russian Czar, were all gourmets. Kathryn the Great used to have fifty-course dinners just for everyday meals. Her holiday menu could have up to five hundred different dishes just for one dinner.

Most of the unique and extraordinary recipes that constitute "Russian Cuisine" are approximately five hundred to six-hundred-years old. However, all of the recipes are still commonly used in contemporary Russia.

'I'm genuinely inspired.' - Yotam Ottolenghi 'For all its richness and mindboggling variety, African food has yet to cross over in the UK. With her freewheeling, boldly flavourful take on Nigerian cuisine, Lope Ariyo could be the person to make it happen.' - Observer Lope Ariyo is the rising star of African cooking and Hibiscus, her first book, is packed with delicious dishes. An energetic and supremely talented cook, Lope creates fresh, fuss-free meals that are full of flavour. With chapters including Fruits, Vegetables & Tubers; Grains & Pulses; Meat & Poultry and Baking & Desserts, there's something for every occasion and for everyone. Nigerian-inspired flavours and cooking methods can transform everyday dishes into something spectacular. Whether it's experimenting with new ingredients (Hibiscus Chicken), reimagining old favourites (Grapefruit and Guava Cheesecake; Baked Kuli Kuli Cod with Cayenne Yam Chips; Lagos Mess), exploring different techniques (Cheat's Ogi, Chin Chin) or finding alternatives to everyday staples (Plantain Mash with Ginger, Corn and Okra Gravy; Nigerian Roast Veg), Lope will help you discover all that modern Nigerian food has to offer.

The Berlin Cookbook reveals how to make Schnitzel, Currywurst, Eisbein, Doner Kebap, and those jelly donuts known as Berliners-and how easy it is, since Berlin cuisine is simple, wholesome, and down-to-earth. This cookbook offers traditional recipes and also tells stories about the heritage of Berlin food: how Eisbein got its name, why Friedrich II made Prussian farmers plant potatoes, how meatballs were imported by Huguenots, and how Bismarck got his herring.

Jan Braai issued a crowdsourcing call in early 2017, and the response from the South African public was overwhelming – from the hundreds of entries received, Jan Braai has curated, tested and included over 80 favourite South African braai recipes. Each entry tells the story of how the recipe came about, why it is special – and of course celebrates the diversity of shisanyama available in South Africa. Shisanyama literally means ‘to burn meat’ in Zulu, and refers to the act of coming together to cook meat on an open fire.

Discover Mzansi favourites such as Bacon Bombs, Baby Back Ribs, Breakfast Pizza, Chakalaka, Brandy & Coke Short Rib, Red Curried Black Mussels, Corn Bread, Mustard Ice-cream with T-Bone Steak, Thokoza Park Chuck, Watermelon Salad and Lamb Jaffles, with loads of other treasured recipes.

This brilliant collection of sweet confections and savoury nibbles will inspire and entice bakers and lovers of afternoon tea, of all ages. Set against a backdrop of twelve of Britain's most stunning palaces and residences, the recipes are a mix of traditional, contemporary and whimsical; each one with its own unique twist. Every chapter tells a tale, with inspiration drawn from sources as diverse as a 200-year-old royal banquet menu, an intriguing 17th-century chocolate kitchen commissioned by William III and Queen Victoria's highland retreat. Gingerbread soldiers in sentry boxes, striking raspberry swirl meringues, miniaturised cream scones, cacao nib nuggets and warm salmon tartlets are just a few of the teatime temptations. Written by the Former Personal Chef to TRH the Prince and Princess of Wales.

Discover how to create over 80 delicious classics of French gastronomy.

In The Essentials of French Cooking, best-selling author Laurent Mariotte shares a collection of French classic recipes. Learn how to whip up starters such Cheese Soufflé and Onion Soup, mains such as Moules Marinières and Beef Stew, and desserts such as Clafoutis, Lemon Tart and Chocolate Mousse.

With step-by-step methods, the recipes help aid home cooks of all skill levels to produce delicious dishes. Even though the recipes are broken into achievable steps, they are specific enough so that they can be used as a jumping point to make these classics your own.
 
From understanding the importance of high-quality ingredients, to learning basic techniques, you will be guided through the fundamentals of French cooking. Plus, there are menus that offer inspiration for different occasions.

Full of tips and anecdotes, The Essentials of French Cooking is the perfect companion for any home cook.