The second in the Marquess of Mortiforde Cozy Mystery series. "Agatha Raisin meets the Great British Bake Off in Foraging for Murder. Simon Whaley blends bucolic eccentricities, village gossip, food festivals and cold-blooded murder in his latest cosy mystery." - Bookish Jottings Book Description MORTIFORDE'S FOOD FESTIVAL IS A RECIPE FOR MURDER Three butchers. Two deaths. One four-hundred-year-old grudge. It’s Aldermaston’s first food festival as the Eighth Marquess of Mortiforde and it’s not going well. One butcher is missing. Another has been threatened. And the Vegetarian Society has been sent a meaty ultimatum. Meanwhile, Lady Mortiforde desperately needs her husband to find some wild boar meat for her savoury pie entry into the festival’s Bake Off competition. When the Council’s Chief Archivist disappears, along with the Food History Marquee’s star attraction, a seventeenth-century recipe book, Aldermaston has all the ingredients of a murder mystery that’s been marinating for over four hundred years. Can he find the missing butchers before it’s too late? Will Lady Mortiforde avoid a soggy bottom in the Bake Off competition? And why do all the butchers take their pet pigs for a walk in the woods at night? "We are in safe hands with Whaley a man unafraid of capturing the class-based absurdities of British life." - PAJ Newman "When describing Foraging for Murder to both Spouse-Critter and one of my besties, I found myself saying that it reads like Agatha Christie did the plot outline, handed it to the cast of Monty Python and walked away!" - Puzzle Paws Blog "Aldermaston had me laughing a few times!" The Page Ladies "Foraging for Murder is a hilarious, uplifting and thrilling murder mystery sprinkled with plenty of tension, intrigue and suspense to keep readers chewing their nails and on the edge of their seats until the end." Bookish Jottings "Full of culinary delights and dark deeds past and present, it is jam-packed full of wonderful and very likeable eccentric characters with a deliciously wicked streak of humour running through it." The Word Is Out ​​​​​​​"Wow. Foraging for Murder is a fantastic book. It’s stuffed with some very British quirkiness, rival butchers, an obnoxious new Chief Executive for the local Council, and a slightly bumbling, but good-hearted, member of the nobility, his wife, his eminently competent butler, as well as his extremely eccentric brother." MJ Porter

Three butchers. Two deaths. One four-hundred-year-old grudge. It's Aldermaston's first food festival as the Eighth Marquess of Mortiforde and it's not going well. One butcher is missing. Another has been threatened. And the Vegetarian Society has been sent a meaty ultimatum. Meanwhile, Lady Mortiforde desperately needs her husband to find some wild boar meat for her savoury pie entry into the festival's Bake Off competition. When the Council's Chief Archivist disappears, along with the Food History Marquee's star attraction, a seventeenth-century recipe book, Aldermaston has all the ingredients of a murder mystery that's been marinating for over four hundred years. Can he find the missing butchers before it's too late? Will Lady Mortiforde avoid a soggy bottom in the Bake Off competition? And why do all the butchers take their pet pigs for a walk in the woods at night?

This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Composed almost entirely of Midwesterners and molded into a lean, skilled fighting machine by Ulysses S. Grant and William Tecumseh Sherman, the Army of the Tennessee marched directly into the heart of the Confederacy and won major victories at Shiloh and at the rebel strongholds of Vicksburg and Atlanta.Acclaimed historian Steven Woodworth has produced the first full consideration of this remarkable unit that has received less prestige than the famed Army of the Potomac but was responsible for the decisive victories that turned the tide of war toward the Union. The Army of the Tennessee also shaped the fortunes and futures of both Grant and Sherman, liberating them from civilian life and catapulting them onto the national stage as their triumphs grew. A thrilling account of how a cohesive fighting force is forged by the heat of battle and how a confidence born of repeated success could lead soldiers to expect “nothing but victory.”

On October 26, 1961, after an evening of studying with friends on the campus of Transylvania University, nineteen-year-old student Betty Gail Brown got into her car around midnight—presumably headed for home. But she would never arrive. Three hours later, Brown was found dead in a driveway near the center of campus, strangled to death with her own brassiere. Kentuckians from across the state became engrossed in the proceedings as lead after lead went nowhere. Four years later, the police investigation completely stalled. In 1965, a drifter named Alex Arnold Jr. confessed to the killing while in jail on other charges in Oregon. Arnold was brought to Lexington, indicted for the murder of Betty Gail Brown, and put on trial, where he entered a plea of not guilty. Robert G. Lawson was a young attorney at a local firm when a senior member asked him to help defend Arnold, and he offers a meticulous record of the case in Who Killed Betty Gail Brown? During the trial, the courtroom was packed daily, but witnesses failed to produce any concrete evidence. Arnold was an alcoholic whose memory was unreliable, and his confused, inconsistent answers to questions about the night of the homicide did not add up. Since the trial, new leads have come and gone, but Betty Gail Brown's murder remains unsolved. A written transcript of the court proceedings does not exist; and thus Lawson, drawing upon police and court records, newspaper articles, personal files, and his own notes, provides an invaluable record of one of Kentucky's most famous cold cases.