DO YOU LIKE YOUR ROMANCE WITH A SIDE OF DANGER? Then check out these 12 riveting books from bestselling authors! This limited-time holiday boxed set is a MUST click if you love military romantic suspense with sexy alpha heroes. Plus, includes a recipe from each author! "★★★★★Might go down as one of the most unique romance novels I've ever read. " ~ Romantically Inclined Reviews on NEVER LET GO "a truly unique storyline! ...you won’t be able to put down until the end, and then you’ll want to cry because it’s not longer! ★★★★★" ~ Susan1 Reviews on MONTANA GUARDIAN "Between the way this book tugged at my heart, and the way it made my pulse pound with anticipation - it's a wonder I'm not walking away from this fantastic read with actual bruises! ★★★★★" ~ Bookgasms Book Blog on CYCLONE Authors' Note: RECIPE FOR DANGER is a limited time boxed set for the holiday season. It is a gift to our readers and a way to introduce you to new series to love! TWELVE BOOKS INCLUDE: HOT & Bothered by Lynn Raye Harris Déjà Vu by Cristin Harber Never Let Go by Cynthia Eden Miami, Mistletoe & Murderby Katie Reus Cyclone by Janie Crouch Hot Billionaire for Hire by Cat Johnson Fractured Honor by Kaylea Cross Serial Love by Maryann Jordan Soldier’s Duty by Elle James Montana Guardian by Kris Michaels Breaking His Code by Patricia D. Eddy Declan by Caitlyn O’Leary Plus, a recipe from each author!

Claudia is determined to find out who is sabotaging the entries in the baking contest.

NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

This resort has the recipe for disaster! Nancy’s thrilled that she, Bess, George, and Hannah will be attending the grand opening of the newly renovated Gourmet Getaway. Not only will they be able to eat four-star meals prepared by master chefs, they’ll get to take cooking classes with them, too. But before the table’s even set, problems start plaguing the resort, both in and out of the kitchen. Nancy can’t believe it’s just bad luck, but who’s causing all the problems? Nancy puts her cooking on the back burner so she can devote her attention to solving the mystery. Can she manage to find out who’s behind the trouble before more sabotage is served?

Ben and Zoe travel to the Kalahari desert to help a lioness and her cub, but a powerful sandstorm is making the heat almost unbearable . . .

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.