When Trixie Matkowski agrees to take over her aunt’s diner, she pictures lakeside views and delicious comfort food in the small town where she spent summers as a child. But the sweet scene turns sour when someone puts murder on the menu… Trixie is in need of a fresh start away from her cheating ex-husband, but she may be biting off more than she can chew when she moves to upstate New York to run her family’s famed Silver Bullet Diner. Not only is she caught off guard by the small town’s resident heartthrob, Deputy Ty Brisco, but her first health inspection turns into a nightmare…when the inspector keels over in his Blue Plate Special. It seems someone made a deadly addition to an old family recipe, and Trixie is determined to find out whodunit. But between serving up orders and sniffing out clues, she’d better watch her back—or her next meal might be her last. Includes recipes!

The phrase "dude food" likely brings to mind a range of images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal; crazed sports fans demolishing plates of radioactively hot wings; barbecued or bacon-wrapped . . . anything. But there is much more to the phenomenon of dude food than what's on the plate. Emily J. H. Contois's provocative book begins with the dude himself—a man who retains a degree of masculine privilege but doesn't meet traditional standards of economic and social success or manly self-control. In the Great Recession's aftermath, dude masculinity collided with food producers and marketers desperate to find new customers. The result was a wave of new diet sodas and yogurts marketed with dude-friendly stereotypes, a transformation of food media, and weight loss programs just for guys. In a work brimming with fresh insights about contemporary American food media and culture, Contois shows how the gendered world of food production and consumption has influenced the way we eat and how food itself is central to the contest over our identities.

The rise of the American diner is the most savory of phenomenons, where classic architecture, a friendly face behind the counter, and some mean pie all combined to make these little roadside stops a treasured part of history. From the early days when Walter Scott brought his horse-drawn lunch wagons through the streets to the heyday of mass-produced chrome and neon diners in the 1950s, The American Diner offers a full blue-plate special of nostalgia for all those who loved the counter culture of these great eateries. More than 250 historical and bright colorful photographs help remind us of life before fast food, and generous helpings of classic advertisements, cool collectibles, and architectural highlights also highlight the era. Diners from coast to coast are featured, giving readers a trip to some of the best stainless-steel and neon diners that still dot the American roadways.

Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia. Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.

California restaurateur and superstar host of three popular shows on the Food Network, Guy Fieri drag-raced to the top of the New York Times bestseller list with his blockbuster Diners, Drive-Ins, and Dives, the companion volume to his hit series of the same name. In More Diners, Drive-Ins, and Dives, Fieri brings us…more!—more recipes, photos, memorabilia, and irrepressible enthusiasm for iconic American eateries that cater to popular tastes. This “Drop-top Culinary Cruise Through America’s Finest and Funkiest Joints” is the celebrated chef at his most insightful and entertaining best as he introduces us to even more mouth-watering delights from unexpected places.

Finally, a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan! From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.

There is nothing more "Jersey" than a diner. There are more diners than in any other state. No one in the Garden State lives far from one; diners exist in fully half of New Jersey's 567 municipalities. On top of that, two of the three remaining diner manufacturers are located in New Jersey. Peter Genovese spent a year visiting every diner in the state. The result of this extensive research is a funny, revealing book about a beloved American institution. This book answers your questions: Where and how did diners start? Who invented eggs served in a skillet? Why are diners so popular, twenty-four hours a day? And, most important, which one has the best French toast? Jersey Diners is a book packed with diner facts, diner trivia, and stories about the people who work and hang out in diners.

An elephant and a bear take over a diner and find out about responsibility and food language.

A head server at a renowned NYC restaurant dishes out stories and trade secrets from the world of fine dining in this behind-the-scenes memoir. While recent college grad Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the legendary four-star restaurant Per Se, the culinary creation of master chef Thomas Keller. Service Included is the story of her experiences there: her obsession with food, her love affair with a sommelier, and her observations of the highly competitive and frenetic world of fine dining. Along the way, she provides insider dining tips, such as: Never ask your waiter what else he or she does. Never send something back after eating most of it. Never make gagging noises when hearing the specials—someone else at the table might like to order one.

NEW YORK TIMES BESTSELLER • The darkly suspenseful tale of two families struggling to make the hardest decision of their lives—all over the course of one meal. Now a major motion picture. “Chilling, nasty, smart, shocking, and unputdownable.”—Gillian Flynn, author of Gone Girl It’s a summer’s evening in Amsterdam, and two couples meet at a fashionable restaurant for dinner. Between mouthfuls of food and over the scrapings of cutlery, the conversation remains a gentle hum of polite discourse. But behind the empty words, terrible things need to be said, and with every forced smile and every new course, the knives are being sharpened. Each couple has a fifteen-year-old son. The two boys are united by their accountability for a single horrific act—an act that has triggered a police investigation and shattered the comfortable, insulated worlds of their families. As the dinner reaches its culinary climax, the conversation finally touches on their children, and as civility and friendship disintegrate, each couple shows just how far they are prepared to go to protect those they love. A NEW YORK TIMES NOTABLE BOOK “A European Gone Girl . . . A sly psychological thriller.”—The Wall Street Journal “Brilliantly engineered . . . The novel is designed to make you think twice, then thrice, not only about what goes on within its pages, but also the next time indignation rises up, pure and fiery, in your own heart.”—Salon “You’ll eat it up, with some fava beans and a nice Chianti.”—Entertainment Weekly “[Koch] has created a clever, dark confection . . . absorbing and highly readable.”—New York Times Book Review “Tongue-in-cheek page-turner.”—The Washington Post “[A] deliciously Mr. Ripley-esque drama.”—O: The Oprah Magazine