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Thomas Clay is a political commentator raised in Kentucky. His family tree has generations of prominent lawyers, whose conservative proclivities molded him into a liberal rakehell with a following of over 500,000 people. Pocket Full of Pie, a collection of essays about Clay¿s extraordinary life, is his first book.
As the Easter weekend approaches, feline detectives Hettie Bagshot and Tilly Jenkins are called to investigate the murder of local radio DJ Hartley Battenberg. Bowled over by the prospect of a bake-off competition, a cricket match and an outdoor screening of The Sound of Music, Hettie and Tilly struggle through a sea of trifle to catch out a killer. Will Bunty Basham’s eleven be triumphant? Has Whisker FM played its final jingle? And will celebrity cook Fanny Haddock get her just desserts? Join them as they tune in to a world of blackmail, obsession and murderous pies. What people are saying about The No. 2 Feline Detective Agency: ’This series is the perfect warm, fluffy cosy mystery read for fans of Agatha Crispy-style mysteries and cat-lovers alike.’ ‘True escapism into a world of pies, cakes and cats while somehow smuggling a truer reflection of the real world than much human detective fiction.’ ‘A deceptively nasty murder wrapped up in a cardigan, and served by the fire with tea and cake. A delight from beginning to end.’ ‘Hilarious and captivating.’ ‘The cat world’s answer to the cosy crime novel, with bags of charm and characters you don’t want to leave behind.’ ‘I love this series and am waiting with a warmed pastry, a hot mug of something, and a crackling fire for the next in the series.’ Editorial reviews: ‘Original and intriguing... a world without people which cat lovers will enter and enjoy.’ P. D. James ‘I loved it. The whole concept is just so “real”!’ Barbara Erskine ‘Mandy Morton’s Feline Detective Agency instigates a new genre, both wonderful and surreal.’ Maddy Prior ‘The world that Morton has created is irresistible.’ Publishers Weekly ‘Witty and smart. Prepare to be besotted.’ M.K. Graff ‘Mandy Morton’s series is both charming and whimsical.’ Barry Forshaw ‘Hettie Bagshot might be a new face at the scene of a crime, but already she could teach most fictional detectives a thing or two.’ The Hunts Post
The shocking thing about Rex Fortescue's murder was that the contemptible tycoon wasn't knocked off sooner. But when two less deserving souls fall victim to the killer, Miss Jane Marple is engaged to detect. The only link appears to be buried in a not-so-innocent verse. So what's the rhyme and reason behind the playful hint? The answer draws the shrewd sleuth into the heart of a family secret--and an increasingly menacing game that's anything but child's play.
Hettie Bagshot has bitten off more than any cat could chew. As soon as she launches her No. 2 Feline Detective Agency, she's bucketed into a case: Furcross, a home for slightly older cats, has a nasty spate of bodysnatching, and three of the residents have been stolen from their graves. Hettie and her sidekick, Tilly, set out to reveal the terrible truth. Is Nurse Mogadon involved in a deadly game? Has the haberdashery department of Malkin & Sprinkle become a mortuary? And what flavour will Betty Butter's pie of the week be?
Hercule Poirot is about to tuck into a very traditional English supper with his old friend Bonnington when a lone diner sparks his interest. Like clockwork, the man has eaten at the restaurant on Thursdays and Tuesdays for the last ten years, but no one on the staff knows his name. When “Old Father Time,” as they have fondly nicknamed him, suddenly stops coming, Poirot believes that he might have picked up the one essential clue that could shed light on this mysterious man. Could what Old Father Time ordered as his final meal provide the key?
“Too darn cute to pass up. Half-pint-sized lemon meringue pies. Orange marmalade pop-tarts. Man, everything really is cuter when it’s bite-sized.” —Sauce Magazine What’s better than small treats? Eating with your hands! This enticing cookbook delivers on both counts in one adorable package. Pie-lovers everywhere will be thrilled to find their favorite recipes plus fabulous new creations. Savory pies also make an appearance: grab a Bacon, Egg, and Cheese Breakfast Pie on the way out the door in the morning! Ideal for beginning and seasoned bakers alike (a chapter on crusts offers all the instruction anyone needs to make delicious, flaky pastry with ease!), Handheld Pies proves that good things definitely come in small packages. “This book continues to ride and perhaps push along the trend of cute li’l desserts . . . [Billingsley] and Handheld Pies do their best to hold readers’ hands through the process, with plenty of tips in the chapter, ‘Equipment, Ingredients, and Techniques.’” —Pittsburgh Post-Gazette “Umm . . . Pies? In my hand? Sold. Tiny treats in any form are hard for me to resist. And so was this cover. The book is divided into freeform pies, structured pies and jar pies. Too cute.” —Bakerella
Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern United States to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens, to as far away as Uzbekistan and beyond. Starting with the basics of dough making, steaming, and frying, Yarvin provides mouthwatering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food favorite at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and—if you just can't stand the wait of making your own—ethnic neighborhoods where you can find ready-to-eat dumplings.
A Food Critic's Review to Die For Everyone's trying the food fair serrated knife, perfect for slicing, serving, and...murder? Hanna Denton has a lot to prove after taking over The Upper Crust, her grandmother's California pie shop. And the Crystal Cove Food Fair is the perfect place to entice new customers. When local food critic Heath Barr serves up detestable reviews of Hanna's pies—not to mention his burning comments about other vendors, too—she's outraged, but she never imagined he'd be murdered. Now Hanna is drawing the worst kind of attention from police chief Sam Genovese, her former high school flame. Can she work through the doughy mess and discover the true killer, or will Hanna do all her future baking behind bars? Includes scrumptious recipes you'll love, from Double Chocolate Cream Pie to Butterscotch Pecan Pie. Praise: "Foodies will eat up Culver's second Pie Shop mystery."—Publishers Weekly
When visitors travel to Pennsylvania Dutch Country, they are encouraged to consume the local culture by way of "regional specialties" such as cream-filled whoopie pies and deep-fried fritters of every variety. Yet many of the dishes and confections visitors have come to expect from the region did not emerge from Pennsylvania Dutch culture but from expectations fabricated by local-color novels or the tourist industry. At the same time, other less celebrated (and rather more delicious) dishes, such as sauerkraut and stuffed pork stomach, have been enjoyed in Pennsylvania Dutch homes across various localities and economic strata for decades. Celebrated food historian and cookbook writer William Woys Weaver delves deeply into the history of Pennsylvania Dutch cuisine to sort fact from fiction in the foodlore of this culture. Through interviews with contemporary Pennsylvania Dutch cooks and extensive research into cookbooks and archives, As American as Shoofly Pie offers a comprehensive and counterintuitive cultural history of Pennsylvania Dutch cuisine, its roots and regional characteristics, its communities and class divisions, and, above all, its evolution into a uniquely American style of cookery. Weaver traces the origins of Pennsylvania Dutch cuisine as far back as the first German settlements in America and follows them forward as New Dutch Cuisine continues to evolve and respond to contemporary food concerns. His detailed and affectionate chapters present a rich and diverse portrait of a living culinary practice—widely varied among different religious sects and localized communities, rich and poor, rural and urban—that complicates common notions of authenticity. Because there's no better way to understand food culture than to practice it, As American as Shoofly Pie's cultural history is accompanied by dozens of recipes, drawn from exacting research, kitchen-tested, and adapted to modern cooking conventions. From soup to Schnitz, these dishes lay the table with a multitude of regional tastes and stories. Hockt eich hie mit uns, un esst eich satt—Sit down with us and eat yourselves full!