Rebecca Layton returns to her beachside hometown of Sunnyville, California, determined to explore the possibility of rekindling her past relationship with the love of her life, Raymond Colton. She's devastated to discover that he has moved on and is now engaged. Raymond Colton harbors resentment towards Rebecca for abandoning him to pursue her dreams of life in the big city. Now she's back and more beautiful than ever. But Raymond's heart has been broken more than once and risking more heartache with Rebecca isn't a gamble he's willing to take. When Rebecca agrees to use her marketing expertise to help Raymond's father salvage his failing family business--Colton's Ice Creamery--she and Raymond are thrown together, and old flames are ignited. Can they heal the wounds from their past and embrace the possibility of a brighter tomorrow?

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

This long-awaited debut cookbook from talented food photographer and keen home cook Katie Quinn Davies features simple, seasonal recipes, including much-loved classics from her blog and plenty of brand new mouth-watering dishes. Featuring Katie's gorgeous photography throughout, this book is a feast for the eyes as well as the palate.

Clare Cosi, manager and head barista of the landmark Village Blend coffeehouse, can brew a beverage to die for. But can she stir up some evidence against a bitter killer who’s gone loco for mocha? Clare’s Village Blend beans are being used to create a new java love potion: a “Mocha Magic Coffee” billed as an aphrodisiac. Clare may even try some on her boyfriend, NYPD detective Mike Quinn—when he’s off duty, of course… The product, expected to rake in millions, will be sold exclusively on Aphrodite’s Village, one of the Web’s most popular online communities for women. But the launch party ends on a sour note when one of the Website’s editors is found dead. When more of the Website’s Sisters of Aphrodite start to die, Clare is convinced someone wants the coffee’s secret formula—and is willing to kill to get it. Clare isn’t about to spill the beans, but will she be next on the hit list? Includes recipes and coffee-making tips!

Building on the concept of The Gourmet’s Guide to Cooking with Wine and The Gourmet’s Guide to Cooking with Beer, this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts—all featuring chocolate—you’ll never look at a candy bar the same way again.