Just as Riley Hewitt is thinking of expanding her bakery, Anson Black plants his new restaurant right next door. They were rivals from grade school, until Anson left town right after graduation, and that opposition picks up right where it left off. But Riley finds more than her competitive edge coming back to life when faced with her smug, annoying—and, unfortunately, drop-dead-sexy—competitor. Anson has always had a secret crush on Riley. No one has ever stirred him or made him work harder than her. He’s sure being right next door will get her to realize what she’s missing... Second place just won’t cut it this time around. But if Anson has his way, they could both come out on top. Each book in the Best Revenge series is a STANDALONE story: Book 1: Served Cold Book 2: Served Hot Book 3: Served Sweet

Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.

"Riveting… Page-turning…Filled with historical events, myths, and legends that haunt two families’ redemption, Rose’s Legends on the Rise series is a poignant, revealing period fiction about race and slavery in the colonial slave trade era. The pacing is swift, the action scenes are cinematically developed, and Rose’s moving, assured prose keeps the pages turning..." The Prairies Book Review Setting: Toulon, France: 1754 Senegal, West Africa: 1755 St. Augustine, Florida: 1756 - 1810 Summary: Book 3 - Children of the Alliance, 1754 – 1810 is the prequel to the series. The story-within-a-story encapsulates the legendary saga of the Reiss and Freedman families, recounting the life of Juliette and Claude’s ancestor’s, knight-errant and Captain, Françoise J. Reiss III, and Prince Boukar Semou Jolof, a.k.a. Luis Freedman, a former Senegalese prince and freed slave. It’s the Age of Enlightenment on the European, African and North Atlantic Continents, when a racial divide makes most men enemies Françoise and Luis sacrifice everything to keep their mixed-race families together. The story behind Children of the Alliance will hold you captive to a tumultuous world where trading slaves is second nature and exposes the circumstances surrounding how Juliette’s dowry; the decoratively carved ebony chest and gemstones were acquired by her 4th great-grandfather. Readers are given a glimpse of the ancestors’ journeys with excerpts in Book 1, Mistaken Legacy, and in Book 2, Heiress and Epithet, as Juliette discovers how acquired her heirloom dowry: The decoratively carved ebony chest of rare gemstones.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)

Raised as a Christian minority in a Muslim nation, Shagufta Kausar learned early on to never argue about faith or to stand up for her beliefs. Doing so could easily lead to riots and deadly violence, so she was told to always be silent, like a lamb. In 2013, local police raided Shagufta's home, accusing her of sending a blasphemous text to a local imam. As a mother of four, Shagufta was arrested, her handicapped husband, Shafqat, was hung upside down and beaten, and her children were put in state custody. The truth was, Shagufta didn't even have a phone and was illiterate – she couldn’t write or speak the language in the text. She was impossibly innocent. Convicted at a trial she was not allowed to attend and sentenced to death by hanging, Shagufta was told that she could save herself and her family if she would only abandon her faith and accept Islam. Under threat of death, she refused. Her stunning true story of a courageous mother of four standing against the tyranny of her country’s blasphemy laws illuminates the reality of what many Christians around the world face every day. Shagufta is a voice for Christian minorities that suffer daily persecution under unjust laws.