"...Chef Aliza Green guides you through the principles of choosing, working with, and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them--no ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, non-irradiated. You can even grow your own and use them to make those wonderful spice blends. Along with background information on...

While sailing around the Caribbean, Vanderhoof and her husband befriend a collection of unforgettable island characters. A wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.

"Piper Prescott and Police Chief Wyatt McBride might have gotten off on the wrong foot but, over the past year, their interactions have evolved into a friendship of sorts. And when the body of Shirley Randolph is found floating in a fishing hole, their relationship reaches entirely new territory. Shirley, the town's Realtor of the Year, was also Wyatt's suspected romantic interest, and now the residents of Brandywine Creek are speculating that Wyatt...

"Seattle Spice Shop owner Pepper Reece probes murder while juggling a troubled employee, her mother's house hunt, and a fisherman who's set his hook for her. As owner of the Spice Shop in Seattle's famed Pike Place Market, Pepper Reece is always on the go. Between conjuring up new spice blends and serving iced spice tea to customers looking to beat the summer heat, she finally takes a break for a massage. But the Zen moment is shattered when she overhears...

"Pepper Reece, owner of the Spice Shop in Seattle's Pike Place Market, loves a good festival, especially one serving up tasty treats. So what could be more fun than a food walk in the city's Chinatown-International District, celebrating the Year of the Rabbit? But when her friend Roxanne stumbles across a man's body in the Gold Rush, a long-closed residential hotel, questions leap out. Who was he? What was he doing in the dust-encrusted herbal pharmacy...

"Relics of a mysterious god, the Spice Gates connect the eight far-flung kingdoms, each separated by a distinct spice and only accessible by those born with a special mark. This is not a caste of distinction, though, but one of subjugation: Spice Carriers suffer the lashes of their masters, the weight of the spices they bear on their backs, and the jolting pain of the Gates themselves. Amir is one such Spice Carrier, and he dreams of escaping his...

This book will walk you through how to make fresh butter, cultured butter, and compound variations. By the end of reading this, you will be a buttermonger yourself! We are honored to share our butter recipes with you, as my daughter and I have created more than 40 sweet, savory and novelty butters for you to enjoy. For almost 30 years now, we have provided these butters through the catering company and retail shop, and my daughter grew up working...

Wild garlic grows vigorously throughout woodlands in spring. Every part of this amazing plant is edible and opens the doors to so many culinary uses. It produces the most amazing vibrant green oil, which imparts its delicate garlic flavour when used for cooking. Gathered freely, make the most of it and try these original recipes from dips, soups, rice, pasta and pastry dishes along with meat, fish and many vegetarian options — all shown in full-colour...

Carolyn Caldicott's Rosehips on a Kitchen Table combines old-fashioned recipes and tips for cooking seasonal ingredients sourced from the hedgerows, as well as local suppliers and farmers' markets. The recipes combine unusual yet traditional ingredients such as nettles, rosehips and elderberries, as well as plenty of ideas for dealing with seasonal gluts and finding and cooking easily foraged food. There are chapters on Gleaning, Gluts, Growing your...

Fully revised for a new generation of chefs and home cooks. Using popular spicy ingredients from the Southwest to the Far East, Jane Butel's Hotter than Hell serves up imaginative dishes that range from mild to mouth-searing.