Bandon Public Library

When Julia Child told Dorie Greenspan, "You write recipes just the way I do," she paid her the ultimate compliment. Julia's praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie's "wonderfully encouraging voice" and "the sense of a real person who is there to help should you stumble." Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple...

Within the inner circle of haute cuisine, a detective witnesses a delectable murder They call him the gourmet detective; the only thing sharper than his mind is his palate. When chefs need a rare ingredient, an ancient wine, or simply a new idea to gain that extra Michelin-star boost, they come to the detective's cozy London office and plead for his help. For top-notch cooking, he is always happy to lend his taste buds to the cause.   Now Raymond...

Murder, madness, and Cajun mayhem follow the detective to New Orleans For five generations, the Belvedere family restaurant has been a Louisiana landmark. Unfortunately, the Belvedere clan inherits more than a talent for cooking from each otherthey also have an unfortunate tendency of becoming insane. When the latest Belvedere patriarch loses his mind, his son attempts to take over the business, only to find that the ancient family cookbook has vanishedand...

At a medieval fair, a killer targets the noble family At Sir Gerald's medieval festival, the castle is authentic, the jousting is rousing, and the wenches are the sauciest in the land. The only thing missing is decent food. And so Sir Gerald calls in London's gourmet detective, an expert food finder, whose specialties include locating rare ingredients, designing historically accurate menus, and solving the occasional murder. And all three skills will...

An essential guide to cooking all things poultry from the master of American cuisine James Beard's culinary relationship with fowl has a most fascinating history. On Christmas Eve, 1942, Beard, along with eleven other air force recruits, was chosen to carve four thousand pounds of turkey overnight-an experience that put him off turkey for years.   When he finally returned to the nation's favorite bird, it was with remarkable vigor and creativity....