Featuring Too Hot to Touch, Some Like it Hot, and Hot Under Pressure together for the first time in one delicious e-bundle you won’t be able to stop devouring over and over again! A dash of gorgeous brothers, with a pinch of forbidden romance, and just a hint of undeniable chemistry, the Rising Star Chef trilogy is the perfect recipe for a sizzling romance. TOO HOT TO TOUCH Master Chef—and sinfully attractive—Max Lunden has spent the past few years winning cooking competitions and traveling around the world, picking up cooking techniques as well as beautiful woman. He doesn’t play well with others, but now he’s cooking in the country’s biggest competition alongside Juliet Cavanaugh, a chef he’s known for years who is every bit as passionate as he is. As the attraction simmers between them, can Max and Juliet keep their cool? SOME LIKE IT HOT Sexy, single, and even sweeter than the treats he bakes, pastry chef Danny Lunden is trying to stay focused on the Rising Star Chef competition and not get hot and bothered over the gorgeous woman he keeps running into. Especially since the woman is Eva Jansen: the billionaire heiress in charge of the cooking competition. But when they share a kiss hot enough to start a kitchen fire, they’ll have to break every rule in the cookbook to indulge in their secret craving, because one bite is never enough... HOT UNDER PRESSURE Former Navy cook Henry Beck thought he’d already faced the toughest challenge of his life...until he learns that his competition for the title of Rising Star Chef is the woman he married—then left—ten years ago. But Skye Gladwell wants more than a win over the man who abandoned her: she wants a divorce. So her sexy almost-ex makes a deliciously dangerous proposition: he’ll give into her demands, but if his team wins, Henry wants one last taste of the only woman he’s ever loved...

Hot Under Pressure Louisa Edwards Prepare to turn up the heat with the final book in the sizzling "Rising Star Chef" trilogy from romance author Louisa Edwards. Henry Beck thought he'd already faced the toughest kitchen challenge of his life. After all, what could top sweating it out as a Navy cook on a submarine? But when he learns his competition for the title of Rising Star Chef is the sweet hippie girl he married...and left...ten years ago, the heat is on. Now Beck and Skye Gladwell are going head to head in the finals...and sparking up old flames every time they touch. But Skye wants more than a win over the man who abandoned her when she needed him most—she wants a divorce! Then her sexy almost-ex makes a deliciously dangerous proposition. He'll give in to her demands, but if his team wins the RSC, he has a demand of his own...one last taste of the only woman he ever loved.

A collection of menus and recipes from thirteen winners of the Robert Mondavi Awards for Culinary Excellence

Sexy, single, and even sweeter than the treats he bakes, New York pastry chef Danny Lunden is trying to stay focused on food—not females. With the Rising Star Chef competition approaching, he doesn't have time to get all steamed up over the gorgeous woman he encounters on the plane to Chicago. Even if she is Eva Jansen—the billionaire heiress in charge of the contest... Danny assumes that "Eva the Diva" is a spoiled rich girl who doesn't share his passion for food. But when the two meet up again in an elevator—alone—they share more than just passion. They share a kiss hot enough to start a kitchen fire—and they're hungry for more. To indulge their new secret craving, Eva and Danny have to break every rule in the cookbook. But—like chocolate and caramel—some ingredients are are so sinfully good together, one scrumptious bite is never enough...

Get to know 100 of the most exciting rising-star chefs from around the world - as selected by 20 culinary masters The international dining scene is a vast, ever-shifting landscape, and Today's Special is perfectly positioned to help readers navigate it. Twenty of the globe's leading chef-curators -- 10 men and 10 women -- have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today's culinary realm. Today's Special is packed with more than 300 recipes and 500 images celebrating finished dishes, chef portraits, restaurant interiors, and more. The broad geographical reach of chefs and cuisines includes: Jeremy Chan of Nigeria-inspired Ikoyi London; Toyomitsu Nakayama of Toyo, Tokyo, Japan; Afro-fusion chef Dieuviel Malonga; Manoella Buffara of Brazil; New York-based British chefs Clare de Boer and Jess Shadbo