Cheesecake, beefcake, and a pair of dueling caterers whet someone's appetite for murder in this sinfully delicous novel by the New York Times bestselling author of Sticks & Scones Caterer Goldy Schulz is convinced things couldn't get worse. An unscrupulous rival is driving her out of business. An incompetent contractor has left her precious kitchen in shambles. And she has just agreed to cater a fashion shoot at a nineteenth-century mountain cabin with her mentor and old friend, French chef André Hibbard. Together Goldy and André struggle in a hopelessly outdated kitchen to cater to a vacuous crowd of beautiful people whose personal dramas climax when a camera is pitched through a window . . . into the buffet. Then Goldy's contractor is found hanging in the house of one of her best friends. A second murder follows and Goldy must somehow solve a mystery and prepare for a society soirée that could make—or break—her career. It's a mystery that involves the dead contractor's unwholesome past, a food saboteur, the theft of four historical cookbooks, and an overzealous D.A. who has suspended Goldy's detective husband, Tom, from the force. What Goldy discovers is the perfect recipe for murder. And she may be dessert!

Red meat--it's as American as apple pie. In a world where most hunger is alleviated with an occasional handful of grain, red meat's daily appearance on most American tables is a vivid symbol of national prosperity. The red-meat industry is also a powerful symbol. Undulating with the waves made by entrepreneurs and monopolies, shortages and gluts, scandal and government regulations, the industry mirrors the nation's turbulent economic history. Author Jimmy M. Skaggs traces the development of the red-meat industry from forest-foraging razorbacks in colonial days to genetic engineering of tender, disease-resistant beef cattle. Scholars and persons interested in livestock raising, agriculture, and America's marketplace will find Prime Cut to be an unflinching account of one of our nation's most volatile, most quintessentially American industries. With the extensive bibliography accompanying this work, the only modern comprehensive study of American livestock raising and meatpacking, readers will have access to countless details of the meat industry.

Marion and Shiva Stone are twin brothers born of a secret union between a beautiful Indian nun and a brash British surgeon. Orphaned by their mother’s death and their father’s disappearance and bound together by a preternatural connection and a shared fascination with medicine, the twins come of age as Ethiopia hovers on the brink of revolution. Moving from Addis Ababa to New York City and back again, Cutting for Stone is an unforgettable story of love and betrayal, medicine and ordinary miracles—and two brothers whose fates are forever intertwined.

This text originated as a lecture delivered November 20, 1984, at Queen's University, in the undergraduate colloquium series established to honour Professors A. J. Coleman and H. W. Ellis and to acknowledge their long-lasting interest in the quality of teaching undergraduate students. In another colloquium lecture, my colleague Morris Orzech, who had consulted the latest edition of the Guinness Book oj Records, reminded me very gently that the most "innumerate" people of the world are of a certain tribe in Mato Grosso, Brazil. They do not even have a word to express the number "two" or the concept of plurality. "Yes Morris, I'm from Brazil, but my book will contain numbers different from 'one.' " He added that the most boring 800-page book is by two Japanese mathematicians (whom I'll not name), and consists of about 16 million digits of the number 11. "I assure you Morris, that in spite of the beauty of the apparent randomness of the decimal digits of 11, I'll be sure that my text will also include some words." Acknowledgment. The manuscript of this book was prepared on the word processor by Linda Nuttall. I wish to express my appreciation for the great care, speed, and competence of her work. Paulo Ribenboim CONTENTS Preface vii Guiding the Reader xiii Index of Notations xv Introduction Chapter 1. How Many Prime Numbers Are There? 3 I. Euclid's Proof 3 II.

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

The federal government wastes your tax dollars worse than a drunken sailor on shore leave. The 1984 Grace Commission uncovered that the Department of Defense spent $640 for a toilet seat and $436 for a hammer. Twenty years later things weren't much better. In 2004, Congress spent a record-breaking $22.9 billion dollars of your money on 10,656 of their pork-barrel projects. The war on terror has a lot to do with the record $413 billion in deficit spending, but it's also the result of pork over the last 18 years the likes of: - $50 million for an indoor rain forest in Iowa - $102 million to study screwworms which were long ago eradicated from American soil - $273,000 to combat goth culture in Missouri - $2.2 million to renovate the North Pole (Lucky for Santa!) - $50,000 for a tattoo removal program in California - $1 million for ornamental fish research Funny in some instances and jaw-droppingly stupid and wasteful in others, The Pig Book proves one thing about Capitol Hill: pork is king!

An astonishing novel about pain, release, and recovery from two-time National Book Award finalist, Patricia McCormick. A tingle arced across my scalp. The floor tipped up at me and my body spiraled away. Then I was on the ceiling looking down, waiting to see what would happen next. Callie cuts herself. Never too deep, never enough to die. But enough to feel the pain. Enough to feel the scream inside. Now she's at Sea Pines, a "residential treatment facility" filled with girls struggling with problems of their own. Callie doesn't want to have anything to do with them. She doesn't want to have anything to do with anyone. She won't even speak. But Callie can only stay silent for so long...

Prime: Rediscover the Complete Prime Rib Experience is your go-to reference for planning a feast focused on a fine cut of beef and just the right rubs and gravies. You're planning a special dinner, and you know one thing: Prime rib will be the centerpiece! This complete cookbook has you covered, with both classic recipes and fresh new approaches to your prime rib feast. Celebrated chefs and experts-in-their-field contributors nationwide have come together to take your prime rib experience to a whole new level. Inside you'll find: Classic prime rib variations First-course soups and salads Breads worthy of your beef--from a crusty French loaf to a gravy-soaked Yorkshire pudding Wine, beer, and cocktail pairings from food and beverage experts Dozens of recipes for farm-fresh sides, from CSA farmers from around the country Tips for sourcing, cutting, and carving your prime rib, as well as tips for how to cater to individual done-ness preferences

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.