Loving him means risking the only family she has left. Bangers Tavern’s bouncer Jojo Williams yearns for sassy server Lana, but she laughs off his attempts to get closer. Determined to penetrate her stubborn defenses, he plunges into the hot mess that keeps her from dating. How hard could it be to win her teen brothers’ trust? Orphaned big sister Lana Lopez struggles to keep her younger brothers together in the only home they’ve ever known. One more slip-up, and her interfering tías will separate the boys. Though Jojo’s antics warm her wounded heart, the last thing Lana needs is a hunky goofball meddling with her fragile family. But when the teens’ shenanigans land them in trouble, Jojo may be the only person who can save them. Lana’s growing attraction to the gentle giant makes it painful to shut him out, but gambling on his love could cost her everything. Come back to Bangers Tavern for a slow burn, sizzling hot, friends to lovers workplace romance full of laughs, steam, and the glorious chaos of 21st century family—the ones we’re born into, and the ones we gather to our hearts.

Cupid has lousy timing. What’s worse than learning your husband is a cheating, lying worm? Discovering you’re pregnant right after kicking him to the curb. A fling with Bangers Tavern’s hunky chef is the last thing nurse Anna needs. Though his sweet, flirtatious smiles lift her spirits, single motherhood will require all her focus. Her battered heart won’t survive another blow. Diego Vargas is on the cusp of a long-cherished dream—his own food truck, the Empanada Angel. To pull it off, he’ll need his family’s support. When Anna walks into Bangers, his heart spins out of control. Their forbidden love threatens all his plans, but he’s determined to prove he’s hers for keeps. With one belligerent ex and two overprotective families intent on breaking them up, Anna and Diego need more than red-hot passion to pull them through. His career and her baby’s future are on the line. Come back to Bangers Tavern for a spicy tale of forbidden love that will warm your heart…and other parts…and make you hungry for empanadas!

Discover how easy it is to cook delicious, gluten-free food for the whole family, every night of the week, with Helen Tzouganatos, host of the SBS Food series Loving Gluten Free. Easy Gluten Free makes cooking for the family simple with more than 100 delicious recipes: enjoy favourites such as pizza, pasta and breads as well as soups, salads, hearty mains and desserts you won't believe are gluten free! Inside you'll also find tips on what to keep in your pantry, on the different gluten-free flours and how to use them, as well as a guide to cooking different grains and seeds. Recipes include: Easy Bowl & Spoon Gluten-Free Loaf; Leek & Mushroom Tart in Shortcrust Pastry; Cauliflower Pizza 3 Ways; Roasted Miso Pumpkin & Rocket Salad; Greek Horiatiki Salad; Hearty Chicken Drumstick & Vegetable Soup; Smashed Pea & Corn Fritters with Lime Avocado; Slow-cooked Beef Ragu Rigatoni; Best-ever Beef Lasagne; Crispy Salt & Pepper Squid; Sticky Pork Ribs with Tamari Honey Mustard Glaze; Molten Chocolate Puddings; Raw Mango Macadamia Cheesecake and many more. This is a specially formatted fixed-layout ebook that retains the look and feel of the print book.

It may seem intimidating at first but knowing the chemistry behind what's actually happening in your kitchen simplifies the cooking process and helps make traditional dishes a sensation Cooking is chemistry. Every time you walk into the kitchen, you (like many food scientists) are walking into a laboratory limited only by imagination. People say cooking is an art, and that may well be true for some; but for most of us, the science behind creating extraordinary dishes is easier to grasp and repeat over and over again. Understanding the science of food will help you improve the final product and have a little fun during the process. If you?re not a ?science person, ? relax because here is your solution America's Favorite Food Scientist, Dr. Taylor Wallace delivers a "truly mouthwatering addition to any kitchen" says Wall Street Journal bestselling cookbook author, Toby Amidor. He's "the nation's premier food and nutrition guru" says Huffington Post and Georgetown Dish contributor, Peter Rosenstein.

Discover even more crowd-pleasing slow cooker recipes—all developed and approved by the experts at America’s Test Kitchen The test cooks at America’s Test Kitchen have worked their magic again, developing and perfecting an all-new collection of 200 slow-cooker recipes. With this volume, we looked at this must-have appliance in new ways to truly maximize its potential. You’ll learn how to make a host of dishes like Garlicky Shrimp, Chicken Soft Tacos, and Flourless Chocolate Cake—recipes you’d never expect to see coming out of a slow cooker. The moist heat of the slow cooker is tailor-made to serve up flavorful stews, chilis, and braises (and don’t worry—we’ve included a good number of these), but with our smart strategies and clever ingredient selections, we were also able to pull off spice-rubbed roast chicken, ziti with meaty ragu, rare roast beef, poached salmon, and even cheesecake.

Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country. Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.