New England Food

Hayley Powell, food and cocktails columnist for Bar Harbor's Island Times, is...well, kind of broke. So when she's selected for that extreme coupon-clipping reality game show coming to town...she's thrilled, especially when her competition is nasty nurse Candace Culpepper. But when Haley stumbles across a face-down-in-the-snow Candace - scissors gleaming between her shoulders - she knows the next thing she'll be selected for will probably be a police line-up.

In March of 2009, Erin Byers Murray ditched her pampered city-girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food-and-lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked - part love letter, part memoir, and part documentary about the world's most beloved bivalves.

A Chef's Last Course at the Food Festival: A Heartwood Haven Cozy Mystery (Book 2) Murder is on the menu in this deliciously suspenseful cozy mystery! When celebrity chef Vincent Moreau arrives at the Heartwood Haven Food Festival, herbalist Liv Pomeroy sees it as the perfect opportunity to showcase her handcrafted sage-infused products. But her hopes turn to horror when Moreau collapses face-first into his plate after tasting her creation. As suspicion falls on Liv and her herbs, she discovers that Moreau had a severe sage allergy—information conveniently omitted from the festival ...

50 Chowder Recipes in This Cookbook A chowder is a thick, rich, chunky soup usually made with a white sauce base or a tomato base. Originally, it was a fishermen's stew made with seafood but it has evolved to include vegetable chowders, corn chowders and potato chowders. So, if you are hungry and want a warm cup of hearty soup, you probably will go for a nice steamy bowl of delicious chowder. This cookbook contains many delicious chowder soup recipes to warm your tummy and fill you up. Recipes Include Crawfish Chowder Seafood Chowder Fish Chowder Clam Chowder Sweet Potato Corn Chowder ...

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late 19th century to create New England foods. This toothsome volume reveals the effort that went into the creation of these foods and lets us begin to reclaim the culinary heritage of immigrant New England.

I always looked up to my big sister. Until she disappeared. I was there. I know who took her. But no one will believe me… When Rosie Casket learns of a mysterious inheritance, she returns home to Dark Haven, a tiny lobster village in Maine so isolated that even the old lighthouse still burns kerosene. Reeling from the loss of her job and haunted by her sister's disappearance, Rosie's trying to make peace with her past when a dead body washes up on the shore. The body has something in its pocket that doesn't belong, something that perplexes the state troopers. Something that only Rosie ...