When Tutter sets out to find his great-grandfather's lost treasure, everyone at the Big Blue House wants to help.

Bursting at the seams with excitement to be in France, Crimes of Fashion columnist Lacy Smithsonian is dishing the dirt on haute couture, only to find herself up to her stillettos in mystery when the supposed Rousseau family lost treasure, a jewel-lined corset, brings about the death of a corset designer. Original.

The Ghastly McNasty pirate twins are close to finding the long-lost treasure rumored to be buried in Little Snoring Castle. Lucky for them, they’re not the only pirates in town — Little Snoring villagers sport cutlasses and eye patches, hoping to be hired as extras for the pirate movie being filmed at the castle. Posing as actors is the perfect cover for a couple of ghastly pirates trying to sneak into the castle … until best friends Hetty and Tat spy the duo. Can the kids outwit the nitwits? It’s another wacky McNasty adventure but with 100% more sharks!

This book—beautifully photographed and engagingly written—introduces hardworking, resourceful men and women who represent an artisanal craft that has roots in Europe but has been a Wisconsin tradition since the 1850s. Wisconsin produces more than 600 varieties of cheese, from massive wheels of cheddar and swiss to bricks of brick and limburger, to such specialties as crescenza-stracchino and juustoleipa. These masters combine tradition, technology, artistry, and years of dedicated learning—in a profession that depends on fickle, living ingredients—to create the rich tastes and beautiful presentation of their skillfully crafted products. Certification as a Master Cheesemaker typically takes almost fifteen years. An applicant must hold a cheesemaking license for at least ten years, create one or two chosen varieties of cheese for at least five years, take more than two years of university courses, consent to constant testing of their cheese and evaluation of their plant, and pass grueling oral and written exams to be awarded the prestigious title. James Norton and Becca Dilley interviewed these dairy artisans, listened to their stories, tasted their cheeses, and explored the plants where they work. They offer here profiles of forty-three active Master Cheesemakers of Wisconsin, as well as a glossary of cheesemaking terms, suggestions of operations that welcome visitors for tours, tasting notes and suggested food pairings, and tasty nuggets (shall we say curds?) of information on everything to do with cheese. Winner, Best Midwest Regional Interest Book, Midwest Book Awards

An Indie Next Pick! Rival archaeologists must team up on a secret Aztec expedition, or it could leave their careers—and hearts—in ruins. Archaeologist Dr. Socorro “Corrie” Mejía has a bone to pick. Literally. It’s been Corrie’s life goal to lead an expedition deep into the Mexican jungle in search of the long-lost remains of her ancestor, Chimalli, an ancient warrior of the Aztec empire. But when she is invited to join an all-expenses-paid dig to do just that, Corrie is sure it’s too good to be true...and she’s right. As the world-renowned expert on Chimalli, by rights Corrie should be leading the expedition, not sharing the glory with her disgustingly handsome nemesis. But Dr. Ford Matthews has been finding new ways to best her since they were in grad school. Ford certainly isn’t thrilled either—with his life in shambles, the last thing he needs is a reminder of their rocky past. But as the dig begins, it becomes clear they’ll need to work together when they realize a thief is lurking around their campsite, forcing the pair to keep their discoveries—and lingering attraction—under wraps. With money-hungry artifact smugglers, the Mexican authorities, and the lies between them closing in, there’s only one way this all ends—explosively.

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.

One of the most classic weekend recipes for surefire entertainment is dinner and a movie with some friends. And for eight years, TBS Superstation's Dinner & A Movie has served up fun-filled movies along with cleverly named foods to create and enjoy while watching.Claud Mann's Dinner & A Movie Cookbook captures the humor and irreverent spirit of the long-running show in its full-color pages. This new edition of the popular cookbook includes more than 100 recipes that have been featured on the show.' 'Deja vu Twice-Baked Potatoes''Groundhog Day' 'Retro Raviolis''Blast from the Past' 'Just the Facts Ham' 'Dragnet' 'What's Under Your Skirt Steak'''Tootsie' 'Nosferatuna Melts''Dracula: Dead and Loving ItThe recipes are not only tasty and easy to follow, but they're peppered with food facts, movie trivia, and funny remarks from hosts Paul Gilmartin and Lisa Kushell. The cookbook also features many behind-the-scenes photos from the set of the show as well as full-color shots of the delectable dishes. TBS Superstation will air weekly on-air promotions for the show Dinner & A Movie and will feature links on the show's oft-hit Web site to a page dedicated to the cookbook.