A new case for the ladies of the WISE enquiries agency . . . Henry Devereaux Twyst, eighteenth Duke of Chellingworth, is terribly worried about some water damage to the priceless books in his lower library, so retains the services of a local book restorer to tackle much-needed repairs. The antiquarian also runs the Crooks and Cooks bookshop with his daughter – local TV celebrity chef, The Curious Cook. When the book restorer mentions some strange shenanigans going on at the book shop, Dowager Duchess Althea brings the case to her colleagues at the WISE Enquiries Agency. As the WISE women try to unravel one puzzle from their base at stately Chellingworth Hall, they then get embroiled in another when they come across a valuable book of miniatures which seems to be the work of a local famous artist, murdered by her own brother. Are the cases linked and why do both mysteries lead to a nearby old folks’ home? The WISE women are on the case – and nothing will get in their way . . . Or will it?

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.

Gifted Girls. Daring Dames. Marvelous Mysteries. The Secret Spy Society is back with a new case to solve! After officially naming themselves the Petite Private Eyes, Peggy, Rita, and Dot are ready to take on a new assignment from the Lady Spies. The Fashion Twins, two local designers, have been robbed! When the girls go undercover to investigate, they find themselves joining a curious scout troop run by a mysterious scout leader. With the help of the Lady Spies and a feisty pet cheetah, will the girls crack the case and make some new friends?