Daisy Ellery’s pies have a secret ingredient: The magical ability to avenge women done wrong by men. But Daisy finds herself on the receiving end in Misha Popp’s cozy series debut, a sweet-as-buttercream treat for fans of Ellery Adams and Mary Maxwell. The first time Daisy Ellery killed a man with a pie, it was an accident. Now, it’s her calling. Daisy bakes sweet vengeance into her pastries, which she and her dog Zoe deliver to the men who’ve done dirty deeds to the town’s women. But if she can’t solve the one crime that’s not of her own baking, she’ll be out of the pie pan and into the oven. Parking her Pies Before Guys mobile bakery van outside the local diner, Daisy is informed by Frank, the crusty diner owner, that someone’s been prowling around the van—and not just to inhale the delectable aroma. Already on thin icing with Frank, she finds a letter on her door, threatening to reveal her unsavory secret sideline of pie a la murder. Blackmail? But who whipped up this half-baked plot to cut a slice out of Daisy’s business? Purple-haired campus do-gooder Melly? Noel, the tender—if flaky—farm boy? Or one of the abusive men who prefer their pie without a deadly scoop of payback? The upcoming statewide pie contest could be Daisy’s big chance to help wronged women everywhere…if she doesn’t meet a sticky end first. Because Daisy knows the blackmailer won’t stop until her business is in crumbles.

Gluten free recipes perfected Successful gluten free recipes require more than just new ingredients. You need new techniques and that's where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.

NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

Scrumptious recipes chock-full of powerful antioxidants that may significantly slash your risk of a broad range of cancer types.

Originally published in 1871 in Springfield, Illinois by Mrs. Owen, this collection of simple recipes was intended to be used by those on the frontier, as well as those in the cities.

Fifteen years in the making, this book emerges as a new approach to presenting culinary information. It showcases a myriad of sumptuous, mouth-watering recipes comprising the many commonalities in ingredients and methods of food preparation of people of color from various parts of the globe. This powerful book traces and documents the continent's agricultural and mineral prosperity and the strong role played by ancient explorers, merchants, and travelers from Africa's east and west coasts in making lasting culinary and cultural marks on the United States, the Caribbean, Peru, Brazil, Mexico, India, and Southeast Asia. Groundbreaking in its treatment of heritage survival in African and African American cooking, this illuminating book broadens the scope of cuisine as it examines its historical relationship to a host of subjects—including music, advertising, sexual exploitation, and publishing. Provocative in its perspective, The Peppers, Cracklings, and Knots of Wool Cookbook dispels the long-standing misnomer that African cuisine is primitive, unsophisticated or simply non-existent, and serves as a reference in understanding how Africa's contributions continue to mark our cuisine and culture today.

Vegan food is fabulous food, full of flavor and all the nutrients you need. With fun illustrations and a cool, punky sensibility, How It All Vegan! will tempt you to join the Vegan Empire. "Written with sass, style, and a sense of humor. More than just a cookbook. . . ."—BUST