The Prometheus Deception

The Prometheus DeceptionThe Prometheus Deception begins with a deep-cover operative, a beautiful cryptographer with a shadowy past, a government organization that’s not what it seems, and an assignment that goes very, very wrong. Nicholas Bryson, a spy for a secret intelligence group known only as the Directorate, has his cover blown on a Tunisian operation and is retired to a new identity: Jonas Barrett, lecturer in Near Eastern history at a small liberal arts college. Five years later, the CIA corners Bryson/Barrett and tells him that his entire 15-year career in the Directorate was a fraud, that the organization was really an elaborate front for the GRU–Soviet military intelligence–and that his former boss, Ted Waller, was actually Gennady Rosovsky, a GRU muckety-muck. Even Bryson’s beloved estranged wife, Elena, was actually a Romanian Securitate agent assigned to keep him in line. And now…

“Damn it!” Bryson shouted. “This makes no sense! How ignorant do you think I am? The goddamn GRU, the Russians–that’s all in the past. Maybe you Cold War cowboys at Langley haven’t yet heard the news–the war’s over!”

“Yes,” Dunne replied raspily, barely audible. “And for some baffling reason the Directorate is alive and well.”

So far so good; after 22 thrillers in this vein, Robert Ludlum could probably have written this one in his sleep. Fortunately for his fans, he was not only awake at the wheel, but ready to race–on a track with more twists and bumps than a roller coaster in an earthquake. The CIA claims it needs Bryson to reinfiltrate the Directorate and help them bring it down, but when Bryson is cornered by an erstwhile Directorate acquaintance aboard a floating arms bazaar and rescued by a woman named Layla just before the ship blows up, he begins to realize how the years of retirement have dulled his formerly keen reaction time. While Bryson cautiously feels (and fights) his way from Virginia to Spain and back again, mistrustful of his new CIA colleagues even as he dodges murder attempts by his former Directorate henchmen, there are rumblings in the hallowed halls of the U.S. Congress. Several respected statesmen are raising a ruckus about widespread invasions of privacy, behind which stand a Seattle software billionaire and a mysterious nexus of power called Prometheus. But is Prometheus allied with the Directorate–or with a different group altogether? Filled with post-Cold War double-crosses, New Economy high jinks, and even a few Wall Street shenanigans thrown in for good measure, The Prometheus Deception is pure old-style Ludlum, repackaged for the new millennium. –Barrie Trinkle

Price: $9.99

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The Rhinemann Exchange

The Rhinemann ExchangeAutumn 1943. Global espionage elite converge on Buenos Aires. Intense, high-level covert negotiations will soon bear dangerous fruit with the aid of expatriate German industrialist Erich Rhinemann. American agent David Spaulding will be there. His top-secret mission can bring the war to an explosive end. But what happens here in this city of assassins, double crosses, and erotic encounters is to be the most sinister and terrifying deal ever made between two nations at war. Quickly, the game changes, truths darken, hidden secrets emerge. And suddenly Spaulding is the man in between, the man furiously struggling for his sanity, the woman he loves, and his very life… the only man who can save the world from the horrible truth of The Rhinemann Exchange.

Price: $7.99

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The Pleasures of Cooking for One

The Pleasures of Cooking for OneFrom the legendary editor of some of the world’s greatest cooks—including Julia Child and James Beard—a passionate and practical book about the joys of cooking for one.

Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.

Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks.

The Pleasures of Cooking for One
is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts.

Price: $27.95


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Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals“The cornbread was flavorful, moist and light with a deliciously tender crumb. My only hope with this recipe was that Isaiah would love it… And then Isaiah took a bite. The look on his face was pure heaven.”
Cooking for Isaiah is a love story of Silvana Nardone’s journey to develop great-tasting meals for her son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy. The results of her efforts are found in the pages of this book, through 135 recipes that are not only easy to make, but taste and look delicious.
From “S’mores Pancakes with Marshmallow Sauce” to “Double-Decker Toasted Cornbread and Spicy Greens Stack,” and “Chicken and Waffles with Maple Bacon Gravy” to “Chocolate Birthday Cake with Whipped Chocolate Frosting,” all of the recipes in Cooking for Isaiah are entirely free of gluten and dairy. Crafted with a variety of cooks in mind, an ingredient substitution chart shows you what to swap if, for example, you need to cook without gluten, but dairy is okay. You’ll also find Silvana’s tried-and-tested all-purpose flour and pancake mix recipes, sure to make gluten-free cooking and baking accessible to all. Written by Silvana Nardone, Editor in Chief of Every Day with Rachael Ray magazine, this charming, personal cookbook belongs on every cook’s shelf.


About the Author
Silvana Nardone is the founding Editor in Chief of Every Day with Rachael Ray, where she has been honored with the magazine industry’s top awards since its launch in 2005. She is the magazine’s “No-Recipe Zone” and “Sweet Spot” columnist. A writer, editor, cooking instructor, and food consultant, she is the coauthor of Saveur Cooks Authentic Italian, has been featured in many publications including the New York Times, and has appeared on NBC Weekend Today, WCBS News This Morning, WABC Eyewitness News This Morning, E! Entertainment True Hollywood Story, Fox News Fox & Friends, and the Food Network’s Roker on the Road. She was profiled by Big Apple Parent and About.com for her focus on gluten-free and dairy- free cooking. Silvana owned an Italian bakery, Fanciulla, when Rachael Ray hired her to launch her magazine. She lives in Brooklyn, New York, with her husband Stephen and two children, Isaiah and Chiara. Visit her blog at DishTowelDiaries.com.


 It is an outstanding cookbook for gluten/dairy free cooking. The fact that the author is a “cook” and her son is the gluten free person made this book of recipes delicious. We’ve used many of the recipes using her flour formula already.


Price: $24.95


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The Frankies Spuntino Kitchen Companion & Cooking Manual

The Frankies Spuntino Kitchen Companion & Cooking ManualFrom Brooklyn’s sizzling restaurant scene, the hottest cookbook of the season…

From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn’s Carroll Gardens—for food that is “completely satisfying” (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday “sauce” (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

Price: $24.95

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School and Home Cooking

School and Home Cooking


If you’re interested in how cooking has evolved, and what skills a cook was expected to know at a particular period of time, then this book will be of historical interest to you. It’s also an interesting window into the science of cooking, as it was known in the 1920s.


The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cookery, American; Cookery; Cooking / General; Cooking / Regional


Price: $36.28


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Cooking for Baby: Wholesome, Homemade, Delicious Foods for 6 to 18 Months

Cooking for Baby: Wholesome, Homemade, Delicious Foods for 6 to 18 Months

While ready-made baby food is a convenience that any new parent can appreciate, feeding everyday fresh foods is the best way to teach a child healthy eating habits and an appreciation for good food from the cradle onward.

The 80 recipes in Cooking for Baby make preparing delicious meals for babies and toddlers a breeze, even for busy parents. The recipes are organized by age, showing how to introduce cereal grains and simple vegetable and fruit purees to your infant at 6 months, how to move on to chunkier foods by 8 or 9 months, and how to graduate to real meals for young toddlers of 12 to 18 months to enjoy along with the entire family. When you see how easy it is, with a few smart tips on preparation and storage, you’ll never go back to the jars.

Parents today know that one of the best ways to give a baby a great start in life is with wholesome, homemade foods. This is the foundation of healthy kids.

With Cooking for Baby, your youngster will enjoy a wide variety of fresh and interesting foods for a very happy and healthy beginning.

Price: $19.99


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Cooking Under Pressure (20th Anniversary Edition)

Cooking Under Pressure (20th Anniversary Edition)

From the prime authority on speed cooking comes a groundbreaking cookbook that inspired a whole generation of cooks—now updated and well  revised for today’s tastes and sleek, ultrasafe machines.
Even from the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!).

Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook’s best friend!

Price: $23.99

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