Minced Marinated And Murdered

When food is so much more than a meal... A routine assignment in Lyon, France's traditional capital of gourmet food, turns bitter for food writer Laure Grenadier when a beloved chef is found murdered. A wave of panic follows with a second death, and Laure sets out to find the truth. As she reviews the city's traditional bistros, interviews the town's best chefs and local food producers, and shares stories and culinary lore with her photographer Paco Alvarez, she uncovers secrets and rivalries. But will she find the murderer before the city loses more of its master chefs? Laure's passion for food and deep knowledge of culinary history combine with a reporter's natural curiosity and a particular Parisian chic, turning her into a natural sleuth in a city where food is so much more than a meal. Paco's photographer's eye brings the details to life, while murder and mayhem spice up the mix. In this fun, satisfying, mouth-watering French mystery novel, authors No�l Balen and Vanessa Barrot whisk readers to France for a troubling mystery, local culinary anecdotes, recipes, home-grown products, and very human feelings. "When you feel as much hunger as grief, then you know you're still alive."

It’s the height of summer tourist season and Glory Martine is busier than ever running her souvenir shop, Southern Treasures. The shop’s parrot, Bluebeard, is becoming quite the celebrity among tourists—little do they realize he’s the bird-host to a ghost… Residents of Keyhole Bay, Florida, are dismayed when Bridget McKenna, an auditor in chic attire, arrives to assess the local bank’s shady dealings. Curious about the new arrival, Glory brings dinner to Bridget at her temporary residence—the notorious Bayvue Estates, a halted development complex with no view and no estates – just a couple of hastily-completed model homes . Bridget’s assignment is to figure out where all the money went. But someone wants to keep her in the dark permanently. When Glory finds out her new friend won’t be leaving town alive, she knows she and Bluebeard will have to catch a killer and unravel a financial scandal before it leads to more murderous mayhem…

Astoria, Queens, is decorated within an inch of its life for the Christmas season, and Mia Carina is juggling her job at the Belle View catering hall with a case of murder . . . Mia’s busy with a full schedule of events at the family business—among them an over-the-top Nativity-themed first birthday party and a Sweet Sixteen for a teen drama queen. But her personal life is even more challenging. Her estranged mother has returned—and her lifelong friend Jamie has discovered a shocking secret about his past. He’s so angry that he starts hanging out with Lorenzo, who claims to be his long-lost brother—even after it becomes clear that Lorenzo’s story is as fake as a plastic Christmas tree. Then a body turns up among the elves in a Santa’s-workshop lawn display, and amateur sleuth Mia has a buffet of suspects to choose from. Amid the holiday celebrations, she intends to find out who’s the guilty party . . . Italian recipes included!

Ex-pat Stella and British aristocrat Viscount “Lyndy” Lyndhurst are thrilled to celebrate their first Christmas together as Morrington Hall comes alive with caroling, intricate decorations . . . and a deadly murder. Taking on the responsibilities that come with being Lady Lyndhurst, Stella is eager to embrace yuletide traditions in the Edwardian English countryside and use her strong social influence for good. Her world becomes so consumed with starting a horse farm charity for the holidays that she barely notices the usual oddities attached to her upper-crust lifestyle. At least, not until items vanish from her bedroom and maligned housekeeper, Mrs. Nelson, becomes seriously ill—only to be found dead in the cold on Mistletoe Lane . . . Cheery spirits are dashed following the sudden death, especially once Stella questions whether her own staff knows what—or who—killed the woman. Her suspicions mount when another person dies under strange circumstances during New Forest’s annual Point‐to‐Point Boxing Day race. Then there’s the case of Morrington Hall becoming plagued by false identities, secret affairs, and disgruntled employees . . . Now, with two murders unfolding before their eyes in late December, Stella and Lyndy realize they can’t fully trust anyone except for themselves while investigating. Because as disturbing answers come into focus, identifying the criminal responsible and surviving into the new year would be the greatest gift of the season . . .

Larousse Gastronomique is the world's classic culinary reference book, with over 35,000 copies sold in the UK alone. Larousse is known and loved for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.Originally created by Prosper Montagnè and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Without the exaggeration and extravagant distractions of many of today's cookery titles, New Larousse Gastronomique contains recipes, tips, cooking styles and origins for almost every dish in history.

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything. The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice. Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology. User-friendly design elements create a whole new Larousse for a new generation of food lovers.