When Mary Lou stirs up her brew, she spells trouble for the Dean of the Academy of Sophists: just one more problem when the future of the Academy is in jeopardy, faculty members vanish, an assistant causes a unique traffic jam, lab creatures escape, and a disenchanted junior professor tries to alter the Dean’s Gravity Quotient. Rooted in ancient Greek culture, the Dean’s Academy of Sophists contributes to humanity in its own whacky way, using ancient practices similar to witchcraft, but with a scientific basis. Although Sophistry and witchcraft parted ways in the fifteenth century, the Dean must defend the Academy against those who see these goings-on as decidedly witchy—with hilarious results. Mary Lou’s Brew is a humorous social and academic commentary for adults of all ages and is not to be taken seriously. It is written by a Yorkshire woman who knows her science and her brews.

From USA Today Bestselling Author, P.D. Workman! Erin is in hot water again! Erin is finally safe and sound in Bald Eagle Falls, with her sister in town and the chance to finally get to know her. She’s done with secrets and murder. But fate and a killer have other things in mind, and before she knows it, she is faced with an unexplained death, with Erin and her friends in the middle of it. Tea and trouble are brewing in Bald Eagle Falls, and Erin doesn’t want to find herself in hot water. ★★★★Erin and Vic have their hands full just going through Auntie Clem's old paperwork and cookbooks. But murder won't leave them alone, even though the church die-hards think all this murder business is because of them and it disturbs the hitherto peaceful rural ambience. Like baking mysteries? Cats, dogs, and other pets? Award-winning and USA Today Bestselling Author P.D. Workman brings readers back to small town Bald Eagle Falls for another culinary cozy mystery to be solved by gluten-free baker Erin Price and her friends. Have your gluten-free cake and eat it too. Sink your teeth into this sweet treat now!

The ingredients are simple -- beer, cheese, and spices -- and the result is delicious. Still, beer cheese is a rarefied dish not common in cookbooks or on menus. Since the 1940s, this creamy appetizer with a kick, traditionally served with pretzels, has quietly found its way into pubs and restaurants throughout the South and Midwest. The original recipe is cloaked in a mystery nearly as deep as the JFK assassination. Ask most makers and they'll act demure about the contents of their dip. Some refuse to disclose what kind of beer or cheese they use or which extra spices they add. Others keep their preparation instructions secret. Garin Pirnia traces the history of beer cheese from its beginnings at the Driftwood Inn in Winchester, Kentucky, to today, situating it alongside other dishes such as the German cheese spread obatzda, queso dip, and pimento cheese. She surveys the restaurants that serve this distinctive dip, highlights points of interest along the Beer Cheese Trail, and includes dozens of recipes, from the classic original, to new twists like Pawpaw Beer Cheese, to dishes that incorporate the spread, such as Crab Broccoli, Beer Cheese Casserole, and Beer Cheese Buttermilk Biscuits. Packed full of interviews with restauranteurs who serve it, artisans who process it, and even home cooks who enter their special (and secret) recipes in contests, The Beer Cheese Book will entertain and educate, all while making your mouth water. Fortunately, it will also teach you how to whip up your own batch.