Perfectly Plum

Speculating about the cultural metaphors in Janet Evanovich's wildly popular mystery series (which includes 11 books, from One for the Money to Eleven on Top), this anthology takes a look at lingerie-buyer-turned-bounty-hunter Stephanie Plum and catalogs her bad luck with cars (she's blown up quite a few), her good luck with men, her unorthodox approach to weapon storage, and the rich tapestry of her milieu: Trenton, New Jersey, also known as The Burg. The contributors praise the way the series smartly spoofs that familiar chick-lit epiphany—I have a bad job and what I really want is a good man!—in Bounty Hunting as a Metaphor for Dating, Why Stephanie Should Quit Her Job … but Never Will, and Nothing Better than a Bad Boy Gone Good. Several essays veer from the chick-lit perspective and focus instead on the comic theme of luck and chance that ties Stephanie to the barroom gamblers and gangster meanies of her home town in Luck of the Italian?: Skill versus Chance.

Speculating about the cultural metaphors in Janet Evanovich's wildly popular mystery series (which includes 11 books, from One for the Money to Eleven on Top), this anthology takes a look at lingerie-buyer-turned-bounty-hunter Stephanie Plum and catalogs her bad luck with cars (she's blown up quite a few), her good luck with men, her unorthodox approach to weapon storage, and the rich tapestry of her milieu: Trenton, New Jersey, also known as The Burg. The contributors praise the way the series smartly spoofs that familiar chick-lit epiphany—I have a bad job and what I really want is a good man!—in Bounty Hunting as a Metaphor for Dating, Why Stephanie Should Quit Her Job … but Never Will, and Nothing Better than a Bad Boy Gone Good. Several essays veer from the chick-lit perspective and focus instead on the comic theme of luck and chance that ties Stephanie to the barroom gamblers and gangster meanies of her home town in Luck of the Italian?: Skill versus Chance.

One of 2016’s BEST COOKBOOKS*, THE Pie-Baking Bible**, an INSTANT CLASSIC***, with raves from NPR, Oprah.com, USA Today, Bon Appetit, Cosmopolitan, Outlander Kitchen, and more “A new baking bible.” (*Wall Street Journal) “If there’s such a thing as a pie guru, it’s Kate McDermott.” (*Sunset Magazine) “The next best thing to taking one of her classes.”(*The Washington Post) “Gorgeous…a dream of a cookbook.” (*Eat Your Books) “Heartwarming and funny…an instructive debut.” (*Library Journal) “Utterly exquisite, will steal your heart. RUN, don’t walk, to order your copy. (**The Blender Girl) “Not just on crusts and fillings but life itself. A keeper.” (***Atlanta Journal-Constitution) "Whether you’re a seasoned pie hand or a beginner with more enthusiasm than skill, Kate’s got you covered.” (Dorie Greenspan) “One of the best books written on the topic.” (Publishers Weekly) Kate McDermott, who learned to make pie from her Iowa grandmother, has taught the time-honored craft of pie-making to thousands of people. Here she shares her secrets to great crusts (including gluten-free options), fabulous fillings, and to living a good life. This is the only PIE cookbook you need.

2015 IACP Award Winner, Best Single Subject Cookbook A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.