Rhubarb Pie Before You Die

Inheriting her late aunt’s Massachusetts farm is no gift for app developer Mabel Skinner, who is about to learn that even the best-grown garlic can’t ward off murderous intent… Mabel’s hope of finding an enthusiastic farmer to buy Stinkin’ Stuff Farm is dying a little bit every day. So far, all she’s found are double-dealing developers. But after a heated dispute over grass clippings with an obsessive local rhubarb breeder, she discovers something even more distressing—the breeder in question undisputedly dead in his greenhouse. . . . Uncomfortably aware that she might be a prime suspect, Mabel stops digging in the dirt long enough to dig up more information about the dead man, and anyone else he might have argued with. The list is longer than she imagined, and includes a persnickety neighbor and a rival rhubarb breeder. With all the ingredients for a homegrown mystery, Mabel must unearth a killer—before the next plot to be dug is her grave. . . . “Growing garlic might be my newest obsession thanks to Six Cloves Under!” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series

Inheriting her late aunt’s Massachusetts farm is no gift for app developer Mabel Skinner, who is about to learn that even the best-grown garlic can’t ward off murderous intent… Mabel’s hope of finding an enthusiastic farmer to buy Stinkin’ Stuff Farm is dying a little bit every day. So far, all she’s found are double-dealing developers. But after a heated dispute over grass clippings with an obsessive local rhubarb breeder, she discovers something even more distressing—the breeder in question undisputedly dead in his greenhouse. . . . Uncomfortably aware that she might be a prime suspect, Mabel stops digging in the dirt long enough to dig up more information about the dead man, and anyone else he might have argued with. The list is longer than she imagined, and includes a persnickety neighbor and a rival rhubarb breeder. With all the ingredients for a homegrown mystery, Mabel must unearth a killer—before the next plot to be dug is her grave. . . . “Growing garlic might be my newest obsession thanks to Six Cloves Under!” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series

IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.

A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season. Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

“An excellent resource for home bakers looking to up their pie game." – Publishers Weekly, starred review "The wide-ranging, well-curated mix of classic and contemporary recipes and expert advice make this an essential primer for avid home bakers." – Library Journal, starred review "Readers will find everything they'd ever want to know about making pie, and even the dough-fearful will feel ready to measure, roll, and cut." – Booklist, starred review “Fear of pie? Ken Haedrich to the rescue. Pie Academy takes you through everything pie related — perfect crusts, fillings, crimping techniques, blind baking, lattice toppings and more.” — Kathy Gunst, coauthor of Rage Baking and resident chef for NPR’s Here and Now “A true baker’s delight.”— Amy Traverso, Yankee magazine food editor and author of The Apple Lover’s Cookbook Trusted cookbook author and pie expert Ken Haedrich delivers the only pie cookbook you’ll ever need: Pie Academy. Novice and experienced bakers will discover the secrets to baking a pie from scratch, with recipes, crust savvy, tips and tutorials, advice about tools and ingredients, and more. Foolproof step-by-step photos give you the confidence you need to choose and prepare the best crust for different types of fillings. Learn how to make pie dough using butter, lard, or both; how to work with all-purpose, whole-wheat, or gluten-free flour; how to roll out dough; which pie pan to use; and how to add flawless finishing details like fluting and lattice tops. Next are 255 recipes for every kind and style of pie, from classic apple pie and pumpkin pie to summer berry, fruit, nut, custard, chiffon, and cream pies, freezer pies, slab pies, hand pies, turnovers, and much more. This beast of a collection, with gorgeous color photos throughout, weighs in at nearly four pounds and serves up forty years of pie wisdom in a single, satisfying package.

Mabel Skinner still hasn’t acquired a taste for growing garlic, but the app developer-turned farmer does have a nose for rooting out killers . . . Dreaming she’ll someday return to her less pungent life of computer coding, Mabel continues to honor her deceased aunt’s legacy by running Skinner Farm. To make ends meet between harvests, she’s renting out the property’s mercifully downwind lavender field for summer weddings. Mabel’s first clients are a retirement age couple celebrating their second chance at love in their later years. Hosting a rehearsal dinner with fresh foods seemed like a good idea to promote the farm—until the dead body of one of the wedding guests is discovered. The suddenly departed was the soon-to-be-ex-business partner of the groom, supposedly poisoned by goat cheese hors d’oeuvres provided by Mabel’s neighbor. Despite the tragedy and the scandal, the groom insists on keeping his wedding date. But with the adult children from the couple’s previous marriages scheming to stop the new union, Mabel’s farm is reeking with suspects. And if she doesn’t uncover the murderer, her goat farming neighbor will get sent to the pen for life . . . “Growing garlic might be my newest obsession thanks to Six Cloves Under!” —Lynn Cahoon, New York Times bestselling author of the Farm-to-Fork mystery series