'The characters talk straight from the hip and the Wyoming landscape is its own kind of eloquence' New York Times After 25 years as Sheriff of Absaroka County, Walt Longmire's hopes of ending his tenure in peace are dashed when Cody Pritchard is found dead near the Northern Cheyenne Reservation. Two years earlier, Cody was one of four high school boys given suspended sentences for raping a local Cheyenne girl. Somebody, it would seem, is seeking vengeance, and Longmire might be the only thing standing between the three remaining boys and a Sharps .45-70 rifle. With lifelong friend Henry Standing Bear and Deputy Victoria Moretti Walt Longmire attempts to see that revenge, a dish best served cold, is never served at all.
After decades of peace between the white and Native American communities of early American Wyoming, a young man who was once convicted for raping a Cheyenne girl is found dead, prompting sheriff Walt Longmire, his deputy Victoria Moretti, and friend Henry Standing Bear to investigate. A first novel. 25,000 first printing.
Will Rees is back home on his farm in 1796 Maine with his teenage son, his pregnant wife, their five adopted children, and endless farm work under the blistering summer sun. But for all that, Rees is happy to have returned to Dugard, Maine, the town where he was born and raised, and where he's always felt at home. Until now. When a man is found dead - murdered - after getting into a public dispute with Rees, Rees starts to realize someone is intentionally trying to pin the murder on him. Then, his farm is attacked, his wife is accused of witchcraft, and a second body is found that points to the Rees family. Rees can feel the town of Dugard turning against him, and he knows that he and his family won't be safe there unless he can find the murderer and reveal the truth...before the murderer gets to him first.
Jayson Knight always thought of his boss, Mr. Jameson, with respect and loyalty. But these virtues are tested when he is entrusted with a wish just before Mr. Jameson’s last breath. Without hesitation, Jayson takes on the mission to protect his boss’s wife while looking after the woman he loves. They must quickly escape from the men who murdered Mr. Jameson. But who are these men? Follow Jayson’s action-filled journey as he enters an intricate web of family feud fueled with deceit, disloyalty, and frustrations. Filled with heart-stopping encounters, this book will make you see how vengeance is indeed Best Served on a Cold Dish.
First published in 1962, Elizabeth David's culinary odyssey through provincial France forever changed the way we think about food. With elegant simplicity, David explores the authentic flavors and textures of time-honored cuisines from such provinces as Alsace, Provence, Brittany, and the Savoie. Full of cooking ideas and recipes, French Provincial Cooking is a scholarly yet straightforward celebration of the traditions of French regional cooking. For more than seventy years, Penguin has been the leading publisher of classic literature in the English-speaking world. With more than 1,700 titles, Penguin Classics represents a global bookshelf of the best works throughout history and across genres and disciplines. Readers trust the series to provide authoritative texts enhanced by introductions and notes by distinguished scholars and contemporary authors, as well as up-to-date translations by award-winning translators. From the Trade Paperback edition.
A boarding school in the depths of the country, no escape. A bully tormenting one child. Then, the nightmare ends when the tormentor disappears. Stephen has a choice, tell no one of the collapse of the tunnel, and be free from persecution, or rescue the person who had made his life a misery and return to living in fear and trepidation.
This volume is the first to present all four extant manuscripts of the Viandier de Taillevent. The texts of the 220 recipes are in their original French and a complete English translation is provided. Variants between the four manuscripts represent more than a century of modifications in gastronomic tastes and culinary practices in French seigneurial life. The commentary and notes trace the significance of these modifications and indicate the influence the Viandier exercised on more recent cookery books throughout Europe. This critical edition also includes a glossary and a bibliography. In addition, selected recipes have been adapted for modern use and arranged in a menu for six people.
A boarding school in the depths of the country, no escape. A bully tormenting one child. Then, the nightmare ends when the tormentor disappears in a tunnel that caves in. Stephen has a choice, tell no one of the collapse and be free from persecution or rescue the person who had made his life a misery and return to living in fear and trepidation. What would you do? Find out what Stephen did and how he justified his actions.
Author: The American Antiquarian Cookbook Collection
Publisher: Andrews McMeel Publishing
This clever little volume was devised to provide hints on setting a modest but “well-ordered table” for the “young and inexperienced mistress of a household where a moderate income renders economy advisable.” Self-styled as a “Book of Rechauffes [warmed leftovers] together with many other approved receipts for the kitchen of a gentleman of moderate income,” this useful compilation includes recipes for dishes made from leftover fish and dressed fish, mutton, beef, veal, pork, poultry, and game, as well as economical recipes for soup, vegetable, sweets, pastry, cakes, preserves, liqueurs, pickles, and sauces. Miscellaneous thrifty methods for “keeping fish for several days," "keeping meat, game, or poultry in hot weather,” “removing taint from meat and poultry,” and many other household situations are also described. This edition of What To Do With the Cold Mutton was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
A no-holds-barred account of life in the cut-throat world of large corporations, told in a unique humorous and ironical style. A world where millions are employed and are forever engaged in finding a balance between doing right for the organization and doing right for themselves. The domineering boss, the whining employee, the counter-productive policy-making, the jockeying for visibility, are all products of this interesting world. Not all, however, is as it appears on the Òsmooth and shinyÓ surface of this world. There are personal anxieties and fears which get carried into business interactions. Though informal outlets are available to people in corporations, mostly through the often innocuous art of ÒbitchingÓ, many of these subterranean currents never get recognized or discussed openly. Perhaps for the first time ever, this book discusses situations where these subtle (to the doer) and shameless (to the doee) acts often create outcomes that are both poignant and funny and, at times, downright disgusting. In the garb of humour and satire, this book delivers some hard-hitting management lessons. In doing so, however, Ankur may have inadvertently let out some never before talked about Òsecrets of successÓ of ÒThe ClubÓ that the Corporate world appears to be from outside. Readers of AnkurÕs blog (darkofficehumour.wordpress.com) have compared his writing to that of Scott Adams (creator of Dilbert, the cartoon strip) and Joseph Heller (author of Catch22), both masterpieces of satire. His Blog has also received recognition through the ÒVersatile BloggerÓ award several times in its brief history.