Tradition meets innovation as Daisy Martinez “Daisifies” the classic Latin American dishes she grew up with, mixing in tastes from her travels through Spain, Puerto Rico, the Dominican Republic, Peru, and Argentina. Brilliant color, bold flavors, and an innovative mix of the traditional and modern are the hallmarks of Daisy Martinez’s cooking on her Food Network show, Viva Daisy! In this lavish collection of 150 recipes, the can’t-fail dishes Daisy learned to cook alongside her mother and grandmother in Puerto Rico mingle with the recipes she has picked up during her travels around the Spanish-speaking world, to create a classic cookbook that encompasses the very best of Latin cuisine. Daisy believes that the act of cooking and sharing food with your family is more than just a culinary experience, it’s an opportunity to create memories with your loved ones. Conveniently divided into Morning, Noon, and Night sections, Daisy: Morning, Noon and Night begins with sweet and savory breakfast treats, such as Peruvian tamales stuffed with raisins. A light noontime meal features Berengena con Coco (braised eggplant with coconut milk) from the Dominican Republic. And then there are the nighttime meals—everything from Arepitas de Yuca (yucca fritters) with pineapple-vinegar-chile dipping sauce to Tamarind Rum Glazed Chicken Wings. With her trademark warmth and candor, Daisy demystifies the staple ingredients of the Latin kitchen—which many people walk right by during their trips to the supermarket—and provides easy tips to help “Daisify” everyday dishes and turn each meal into an unforgettable memory.

Daisy Martinez is America's most exciting and beloved new television cook. Here, at last, is her first cookbook, with all the recipes from her acclaimed show--and most can be made in under thirty minutes! In Daisy Martinez's kitchen, salsa music is always playing. Laughter fills the air, along with delicious aromas of the amazing meal to come. Friends, neighbors, and family members are ever-present, sneaking tastes from every pot. And in the center of it all, Daisy is laughing, singing, tasting, and appreciating everything that her kitchen--and life!--has to offer. Does this sound like your kitchen? If not, don't despair. In this book and on her acclaimed national public television series, Daisy Cooks!, Daisy teaches you how to bring excitement back to the table with Latin-inspired food that your friends and family will love! Some of these recipes will remind you of meals you've enjoyed in restaurants. Some are great variations on dishes you already cook. Some are totally new. All of them will rock your world. Daisy's flavorful, satisfying interpretation of the best dishes from Puerto Rico, Mexico, Spain, Cuba, the Dominican Republic, and Central and South America all taste like the results of a day in the kitchen--but in reality, most take only thirty minutes to prepare. Here, you'll find the techniques that Daisy learned at the French Culinary Institute, along with her mother's and grandmother's time-tested tricks! This winning combination results in dishes that range from elegant Chicken Braised with Figs to soul-satisfying Cuban Black Bean Soup to to-die-for homemade Dulce de Leche. And then, of course, there are Daisy's "Top Ten Hits"--the recipes that, once you try them, are guaranteed to change the way you cook forever. In this first chapter, Daisy shows how simple flavor boosters, in addition to a few easy techniques, can make every meal mouthwateringly special. In Daisy's words, "If you can season, cook, and dress pork chops and serve them alongside fragrant yellow rice in less than thirty minutes, I can't imagine why you'd eat anything from a cardboard carton!" With ingredients that are found in almost every supermarket, equipment that every kitchen contains, and a little bit of adventurousness on your part, the recipes in this book will transform your mealtimes for good. So jump right in--it's time to get Daisy-fied!

2014 CELI Children's Read Aloud Book Winner A quirky, rhyming picture book about farm animals behaving badly before bedtime. This is my cow, she's called Daisy. She should eat grass but she's too lazy. Instead she eats jelly on a spoon, all through the morning till late afternoon. This quirky, rhyming picture book about farm animals behaving badly will have children laughing and, eventually, lull them to sleep along with the tuckered-out animals.

The Daisy Dalrymple series continues in Heirs of the Body—when one of four potential claimants to the title of Lord Dalrymple dies a sudden, nasty death, the question on everyone's mind is, "was it murder"? In the late 1920's in England, The Honourable Daisy Dalrymple Fletcher is recruited to help her cousin Edgar—i.e. the Lord Dalrymple. About to turn fifty, Lord Dalrymple decides it is time to find out who would be the heir to the viscountcy. With the help of the family lawyer, who advertises Empire-wide, they have come up with four potential claimants. For his fiftieth birthday, Edgar invites those would-be heirs—along with Daisy and the rest of the family—to Fairacres, the family estate. In the meantime, Daisy is asked to be the family's representative at the lawyer's interviews with the claimants. Those four are a hotelier from Scarborough, a diamond merchant from South Africa, a young mixed-raced boy from Trinidad, and a sailor from Jamaica. However, according to his very pregnant wife, the sailor has gone missing. Daisy and Alec must uncover a conspiracy if they are going to stop the killing in the latest from the accomplished master of the genre, Carola Dunn.

Henry James’s Daisy Miller was an immediate sensation when it was first published in 1878 and has remained popular ever since. In this novella, the charming but inscrutable young American of the title shocks European society with her casual indifference to its social mores. The novella was popular in part because of the debates it sparked about foreign travel, the behaviour of women, and cultural clashes between people of different nationalities and social classes. This Broadview edition presents an early version of James’s best-known novella within the cultural contexts of its day. In addition to primary materials about nineteenth-century womanhood, foreign travel, medicine, philosophy, theatre, and art—some of the topics that interested James as he was writing the story—this volume includes James’s ruminations on fiction, theatre, and writing, and presents excerpts of Daisy Miller as he rewrote it for the theatre and for a much later and heavily revised edition.

In 1963, Daisy Zick was stabbed twenty-seven times at her home in Battle Creek, Michigan—and locals are still talking about the unsolved case today. On a bitterly cold morning in January 1963, Daisy Zick was brutally murdered in her Battle Creek, Michigan, home. No fewer than three witnesses caught a glimpse of the killer, yet today, it remains one of the state’s most sensational unsolved crimes. The act of pure savagery rocked the community, as well as the Kellogg Company where Zick worked. Here, Blaine Pardoe offers a detailed chronicle of this shocking and mysterious crime. With long-sealed police files and interviews with the surviving investigators, the true story of the investigation can finally be told. Who were the key suspects? What evidence do the police still have on this cold case more than fifty years later? Just how close did this murder come to being solved? Is the killer still alive? These questions and more are masterfully brought to the forefront for true crime fans and armchair detectives.

Presents recipes inspired by Mexican cuisine and themed around fifteen distinctive flavor bases, in a volume complemented by Latin culinary tips and recommendations for applying sauces to everyday meals.

“With unfailing panache and a style that swoops from crisply cynical to downright voluptuous, Princess Daisy is a guaranteed winner.”—Cosmopolitan She was born Princess Marguerite Alexandrovna Valensky. But everyone called her Daisy. She was a blonde beauty living in a world of aristocrats and countless wealthy. Her father was a prince, a Russian nobleman. Her mother was an American movie goddess. Men desired her. Women envied her. Daisy's life was a fairy tale filled with parties and balls, priceless jewels, money and love. Then, suddenly, the fairy tale ended. And Princess Daisy had to start again, with nothing—except the secret she guarded from the day she was born. Praise for Princess Daisy “This page-turner is a champion.”—People “Judith Krantz has written the glamour novel of the year if not of the decade. Princess Daisy has the same storytelling assets as Scruples, only more of them. Glamour, glamour is everywhere.”—John Barkham Reviews “A positively gorgeous reading experience.”—Shirley Eder, Detroit Free Press “Princess Daisy soars to the heights of escapist entertainment. . . . It is delicious.”—Jill Gerson, Philadelphia Inquirer “In true saga style, this blockbuster weaves its spell across an international landscape. A breathless spin of romance.”—Kitty Kelley, Hollywood Reporter “Elegantly written, with verve and panache . . . a glamorous, extremely adult Cinderella story to delight millions of readers who relish nonstop entertainment. Rollicking wit, high drama, haute couture, and a fascinating cast of characters, who gallop from one sumptuous setting to the next.”—Ft. Worth Chronicle

At the little town of Vevey, in Switzerland, there is a particularly comfortable hotel. There are, indeed, many hotels, for the entertainment of tourists is the business of the place, which, as many travelers will remember, is seated upon the edge of a remarkably blue lake-a lake that it behooves every tourist to visit. The shore of the lake presents an unbroken array of establishments of this order, of every category, from the "grand hotel" of the newest fashion, with a chalk-white front, a hundred balconies, and a dozen flags flying from its roof, to the little Swiss pension of an elder day, with its name inscribed in German-looking lettering upon a pink or yellow wall and an awkward summerhouse in the angle of the garden. One of the hotels at Vevey, however, is famous, even classical, being distinguished from many of its upstart neighbors by an air both of luxury and of maturity. In this region, in the month of June, American travelers are extremely numerous; it may be said, indeed, that Vevey assumes at this period some of the characteristics of an American watering place. There are sights and sounds which evoke a vision, an echo, of Newport and Saratoga. There is a flitting hither and thither of "stylish" young girls, a rustling of muslin flounces, a rattle of dance music in the morning hours, a sound of high-pitched voices at all times. You receive an impression of these things at the excellent inn of the "Trois Couronnes" and are transported in fancy to the Ocean House or to Congress Hall. But at the "Trois Couronnes," it must be added, there are other features that are much at variance with these suggestions: neat German waiters, who look like secretaries of legation; Russian princesses sitting in the garden; little Polish boys walking about held by the hand, with their governors; a view of the sunny crest of the Dent du Midi and the picturesque towers of the Castle of Chillon. I hardly know whether it was the analogies or the differences that were uppermost in the mind of a young American, who, two or three years ago, sat in the garden of the "Trois Couronnes," looking about him, rather idly, at some of the graceful objects I have mentioned. It was a beautiful summer morning, and in whatever fashion the young American looked at things, they must have seemed to him charming. He had come from Geneva the day before by the little steamer, to see his aunt, who was staying at the hotel-Geneva having been for a long time his place of residence. But his aunt had a headache- his aunt had almost always a headache-and now she was shut up in her room, smelling camphor, so that he was at liberty to wander about. He was some seven-and-twenty years of age; when his friends spoke of him, they usually said that he was at Geneva "studying." When his enemies spoke of him, they said-but, after all, he had no enemies; he was an extremely amiable fellow, and universally liked.

A collection of recipes for Puerto Rican dishes, covering all courses from soups to desserts, with a chapter on rum drinks. Includes a glossary and English and Spanish indexes.