Pyke returns in a gripping tale of brutal murder and deception, set in the back streets of Victorian London and the cane fields of Jamaica. London: 1840. The economy is sliding into recession; gangs of unemployed workers roam the streets; and a murderer prowls the capital's poor neighbourhoods. Pyke, still grieving over the death of his wife and struggling to shoulder his responsibilities as a father, is in debtors' prison, having lost his home and reached the edge of bankruptcy. Fitzroy Tilling, now head of the new Metropolitan Police Force gives Pyke his freedom, but in return he must agree to investigate the brutal death of a young mulatto woman, who was apparently working as a prostitute. It is not long before another woman turns up dead, and Pyke begins to suspect that he has stumbled on something more sinister, and more far-reaching than the murder of a couple of prostitutes... Pyke's investigation takes him from the London docks to the sugar plantations of Jamaica, from a fading colonial mansion to the back-streets of the East End in a struggle against ambitious and ruthless enemies, as well as demons of his own.
What gives crime fiction its distinctive shape and form? What makes it such a compelling vehicle of social and political critique? Unwilling Executioner argues that the answer lies in the emerging genre's complex and intimate relationship with the bureaucratic state and modern capitalism, and the contradictions that ensue once the state assumes control of the criminal justice system. This study offers a dramatic new interpretation of the genre's emergence and evolution over a three hundred year period and as a genuinely transnational phenomenon. From its roots in the tales of criminality circulated widely in Paris and London in the early eighteenth century, this book examines the extraordinary richness, diversity and complexity of the genre's subsequent thematizations of crime and policing—moving from France and Britain and from continental Europe and the United States to other parts of the globe. In doing so it offers new ways of reading established crime novelists like Gaboriau, Doyle, Hammett, and Simenon, beyond their national contexts and an impulse to characterize their work as either straightforwardly 'radical' or 'conservative'. It also argues for the centrality of writers like Defoe, Gay, Godwin, Vidocq, Morrison, and more recently Manchette, Himes, and Sjöwall and Wahlöö to a project where crime and policing are rooted, and shown to be rooted, in the social and economic conditions of their time. These are all deeply political writers even if their novels exhibit no interest in directly promoting political causes or parties. The result is an agile, layered, and far-reaching account of the crime story's ambivalent relationship to the justice system and its move to complicate our understanding of what crime is and how society is policed and for whose benefit.
Terrific second novel set in the criminal underworld of pre-Victorian England from the author of THE LAST DAYS OF NEWGATE It is 1835, and with the birth of the Industrial Revolution, railway fever sweeps the country. Pyke is uneasy with the luxury his aristocratic marriage has brought him, and when he is unofficially asked to investigate a decapitation, he can not resist the chance to resuscitate the old skills he learned on the streets. But with the industrial world comes a new and faceless enemy: men who have money and power, and who will stop at nothing in their pursuit of both. For Pyke, with his young wife and child and an elevated place in society to protect, the stakes have suddenly become alarmingly high. From the sweat shops of the east end to the palace of the Queen-in-waiting; from the elegant drawing rooms of the newly rich, to the blood-spattered backrooms of London's taverns, Pyke's investigation stirs up a hornets' nest of trouble. As the death toll rises, an alluring woman from his past returns, and Pyke must draw on all of his resources if he is to protect his family, and survive.
Pyke joins the newly formed Detective Branch of the Metropolitan police in a tale of corruption and murder set in the dangerous backstreets of 19th-century London... Drury Lane, 1844. A robbery has been committed at a pawnbroker's, leaving three people dead. The man called in to investigate is Pyke, head of the Metropolitan Police's newly formed Detective Branch at Scotland Yard. Pyke must find the culprit and quickly, especially as the identity of one of the victims threatens to expose his own criminal past. A valuable religious artefact appears to have motivated the robbery but when the main suspect commits suicide in police custody, the investigation falters. Then the rector of a wealthy parish is brutally murdered and Pyke spots a connection. His suspicions lead him to a dissolute former Catholic priest, rumours of devil worship, and an old case that no one wants him to investigate. With time running out and the murderer threatening to kill again, Pyke must face up to forces within the police and the church who would prefer the secrets of the past to remain buried for ever ...
A story of high intrigue and low politics, brutal murder and cunning conspiracies . . . tangy and rambunctious stuff!' Observer 'Gripping and atmospheric' Daily Express 'Enjoyably disturbing . . . likely to leave the reader clamouring for more' TLS St Giles, London, 1829: three people have been brutally murdered and the city simmers with anger and political unrest. Pyke, sometime Bow Street Runner, sometime crook, finds himself accidentally embroiled in the murder investigation but quickly realises that he has stumbled into something more sinister and far-reaching. In his pursuit of the murderer, Pyke ruffles the feathers of some powerful people and, falsely accused of murder himself, he soon faces a death sentence and the gallows. Imprisoned, and with only his uncle and the headstrong, aristocratic daughter of his greatest enemy to help, Pyke must engineer his escape, find the real killer and untangle the web of intrigue that has been spun around him. A story of intrigue, conspiracy and murder set in 19th-century Britain for fans of Antonia Hodgson, Ripper Street and Patrick Easter. 'The novel drips with all the atmospheric details of a pre-Victorian murder mystery - "pea-soupers", dingy lanterns and laudanum' The Times 'Pyke ia an intriguingly unfathomable character' Financial Times 'Pyke is violent, vengeful and conflicted in the best tradition of detectives. His story takes in grisly murder and torture, and uses 1800s London in the same way that hard-boiled fiction uses Los Angeles as a mirror of a corrupt society' Time Out
Hollywood has a growing fascination with America's past. This book offers an analysis of how and why contemporary Hollywood films have sought to mediate American history. It considers whether or how far contemporary films have begun to unravel the unifying myths of earlier films and periods.
The troubled head of the Detective Branch returns, in an intriguing case of kidnap, rebellion and murder... The body of a vagrant is discovered in a ditch in County Tipperary. Knox, a young Irish policeman with divided loyalties is told that the landowner wants the case dealt with swiftly and quietly. However, when Knox examines the corpse, he realises that this supposed vagrant was wearing a Savile Row suit . . . Three months earlier, Detective Inspector Pyke was investigating a kidnapping in Wales. The crime seems to be linked to a group of rebels, but Pyke soon suspects the case is not as clear cut as it seems. What are the links between the rebellion in Wales and the unrest in Ireland - and has Pyke finally bitten off more than he can chew?
Landmark Visitors Guides are practical guides designed for the independent traveller. They are written in the form of touring itineraries and include maps and twon plans with plenty of colour photographs to whet the appetite whilst still at home.
This book is the first to offer a structured process which enables public organisations and their communities to jointly develop performance indicators for the public organisation's operations, enabling communities to determine performance indicators that are highly relevant and contextually useful.
London, 1829: three people have been brutally murdered and the city simmers with anger and political unrest. Pyke, sometime Bow Street Runner, sometime crook, finds himself accidentally embroiled in the murder investigation but quickly realises that he has stumbled into something more sinister and far-reaching. In his pursuit of the murderer, Pyke ruffles the feathers of some powerful people, and, falsely accused of murder himself, soon faces the death sentence. Imprisoned, and with only his uncle and the headstrong, aristocratic daughter of his greatest enemy who believe in him, Pyke must engineer his escape, find the real killer and untangle the web of politics which has been spun around him...
Delicious, nutritious, quick, and easy recipes from bestselling author Dr. Andrew Weil's own kitchen. These days, fewer people than ever are cooking meals at home. Convincing ourselves that we don't have time to cook, we've forgotten how fast, simple, and wonderfully satisfying it can be to prepare delicious meals in our own kitchens for the people we love. In Fast Food, Good Food, bestselling author Dr. Andrew Weil reminds us, with more than 150 easy-to-prepare recipes for delectable dishes that are irresistibly tasty and good for you. These recipes showcase fresh, high-quality ingredients and hearty flavors, like Buffalo Mozzarella Bruschetta, Five-Spice Winter Squash Soup, Greek Style Kale Salad, Pappardelle with Arugula Walnut Pesto, Pan-Seared Halibut with Green Harissa, Coconut Lemon Bars, and Pomegranate Margaritas. With guidance on following an anti-inflammatory diet and mouth-wateringly gorgeous photographs, Fast Food, Good Food will inspire the inner nutritionist and chef in every reader.
The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.
When you imagine the quintessential New York City restaurant, one name comes to mind: Alfred Portale's Gotham Bar and Grill. The same is true when you think of the top American restaurants:Gotham has been one of our most cherished culinary institutions for two decades. Led by executive chef and co-owner Alfred Portale, Gotham has been honored with four consecutive New York Times three-star reviews and has resided among the Zagat Survey's top five New York City restaurants for more than ten years. Known for Portale's defining modern American cooking, impeccable service, and soaring space, Gotham was recently named "Most Outstanding Restaurant" in the nation by the James Beard Foundation. But what does Portale cook when he's not working? In Alfred Portale Simple Pleasures, one of our most accomplished chefs invites you to taste the sublime and surprisingly easy-to-prepare, restaurant-quality dishes he serves to friends and family at home. The 125 recipes include home versions of Gotham classics as well as new recipes straight from Portale's home kitchen. They're all simple enough for any home cook, and spectacular enough to impress anyone who tastes them. At the center of Alfred Portale Simple Pleasures are elemental main courses such as Roast Cod with a New England Chowder Sauce, Filet Mignon with Madeira Sauce, and Sautéed Chicken Breasts with Button Mushrooms and Sage. Pick one, then build a meal by pairing it with recipes from the chapters of salads, starters, and small plates; soups, sandwiches, and pizzas; pasta and risotto; side dishes; and desserts. Along with the recipes, Portale offers pairing suggestions for building a menu, variations for adapting recipes according to season and personal taste, and flavor-building instructions on how to accent a dish with extravagant extras such as caviar or everyday additions such as flavored oils. In other words, home cooks will learn how to add a Gotham-inspired twist to their own favorite recipes. The supermarket-friendly dishes include modern classics such as Spicy Shrimp Salad with Mango, Avocado, and Lime Vinaigrette; Pumpkin and Caramelized Onion Soup with Gruyère and Sage; and Sautéed Spinach with Garlic, Ginger, and Sesame Oil. Alfred helps you transform everything from ordinary weekday lunches to Saturday night dinner parties into anything but ordinary. Of course, no meal is complete without dessert, and Portale delivers sweet and sophisticated send-offs, including Lime Meringue Tarts, a simple Summer Plum Pudding, and an elegant Chocolate-Grand Marnier Cake. Alfred Portale Simple Pleasures -- nothing could be simpler or more pleasurable.
This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.
The acclaimed owner behind Marlow Collective shares the journey to opening his first restaurant, Diner, with personal stories, 48 seasonal recipes, and a treasure trove of intimate photos. “Diner is a twenty-five-year-old institution and is, unquestionably, one of New York City’s most influential restaurants, and Diner: Day for Night acts as a love letter to the team’s intense dedication to community, sustainability, and eating deliciously.”—Andy Baraghani, author of The Cook You Want to Be On New Year’s Eve 1998, Andrew Tarlow, along with Mark Firth, opened Diner out of a repurposed dining car under the Williamsburg Bridge in Brooklyn. Within the decade, it single-handedly became one of the city’s most influential restaurants, giving birth to a Brooklyn mini-empire—including Marlow & Sons, Roman’s, and Achilles Heel—and an ethos of community, sustainability, and eating local. In Diner: Day for Night, Tarlow takes us back to the restaurant that brought the farm-to-table movement to Brooklyn. Featuring 48 flavorful recipes and evocative photography, this fun and whimsical cookbook takes us through the history of Diner. Diner: Day for Night is a poetic homage to a lively place as the day shifts from morning to night, both intimate and welcoming. Get a glimpse of Diner’s opening chef Caroline's first impression of Diner co-founders Andrew and Mark, the chaotic opening night that everyone turned up for, and the many faces that have come and gone throughout the years. The recipes are based upon the food so many have come to love and are built around each season. You’ll find: recipes for spring, like Asparagus with Tahini Sauce and Wilted Frilly Mustard Greens and Risotto with Leeks, Peas, and Pecorino recipes for summer, like Green Tomatoes with Mozzarella, Basil, and Green Coriander and Peaches with Creme Fraiche Honey and Lavender Shortbread Sprinkle recipes for fall, like Turnips and Radishes with Butter and Bottarga and Lamb Belly with Potatoes and Tomatoes recipes for winter, like Scallops with Celery Root Puree and Castelvetrano Olives and Vanilla Pots De Creme In Diner: Day for Night, Tarlow invites readers to his first major culinary foray, giving us inspiration for creating delicious, celebratory food at home.
Everyone has an opinion about Pino Luongo. To Tony Bourdain, he was the notorious Pino Noir, the shadowy kingpin of a restaurant empire. To Manhattanites, he was either the savior or the scourge of the city's dining scene. To the many fans of his cookbooks, he was the herald of Tuscan cuisine. In Dirty Dishes, Luongo emerges to tell his side of the story. And it's quite a story: After an idyllic (and well-fed) childhood in Tuscany, Luongo came to New York as an actor, and, after quickly washing out, fell into the restaurant business. Within ten years, he had risen from a position as a dishwasher to build a string of the hottest restaurants in the city, including Le Madri, Coco Pazzo, Tuscan Square, and Centolire. For a decade, he was one of the undisputed kings of New York nightlife, building a reputation for brilliance, volatility, and charm - as well as a long list of hilarious and jaw-dropping "Pino stories." But after a flirtation with a corporate chain went sour, he cashiered his restaurants and returned to his first love, the kitchen. Pino has had an incredible life, full of amazing twists and famous names- and he's a born storyteller. Along with his expert coauthor, Andrew Friedman (who helped craft Don't Try This at Home), he's created an immensely readable inside look at the New York restaurant world, in all its Byzantine glory.
In an age where time is as precious as good food, enter Homemade in a Hurry, the secret to having more of both. With over three hundred recipes, from appetizers, soups, and salads to main courses, side dishes, and desserts, cooking from scratch is made easier with shortcuts for those who demand more—a LOT more—in less time. By jump-starting the cooking with high-quality prepared ingredients such as pesto, curry cooking sauces, and pre-chopped vegetables—all found at local supermarkets—the complicated is streamlined and what used to take hours in the kitchen is now ready in minutes. Author and cooking teacher Andrew Schloss has a knack for creating easy-to-prepare recipes that turn the same-old-thing into something special. Puree a can of navy beans with a little garlic, olive oil, and lime juice and voila, White Guacamole. Dress up a cup of stuffing mix for a turkey meatloaf that's in the oven in under ten minutes. A little mango and onion give new life to store-bought salsa making a perfect accompaniment to grilled salmon. And even after a delicious bit of Lasagna Bolognese, no one will guess it takes only minutes to prepare. Homemade in a Hurry is the essential home chef's companion guide to using the supermarket as a personal pantry for creating impressive dishes, whether for everyday meals or for full-on dinner parties.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain
The New York Times bestselling authors of Mastering the Grill present 400 recipes that focus on the joy of great ingredients. Fire It Up shows today’s cooks how to buy, prepare, and grill more than 290 ingredients from beef and pork to chicken, fish, vegetables, fruit, and more. Handy charts explain different cuts, best grilling methods, and perfect doneness. Insider tips throughout the volume solve dozens of dinnertime dilemmas, while gorgeous color photos and useful illustrations bring it all to life. With more than 400 delicious recipes and 160 winning rubs, brines, marinades, and sauces, Fire It Up makes it easy for everyone to become a backyard grill master—no matter what’s on the menu. Jam packed with recipes, tips, and illustrations, Fire It Up is THE grill book for this summer.
From the acclaimed owner of Brooklyn’s Diner, Marlow & Sons, Marlow & Daughters, Reynard, The Ides, Achilles Heel, She Wolf Bakery, Marlow Goods, Roman’s, and the Wythe Hotel comes this debut cookbook capturing a year’s worth of dishes meant to be shared among friends. Andrew Tarlow has grown a restaurant empire on the simple idea that a meal can somehow be beautiful and ambitious, while also being unfussy and inviting. Personal and accessible, Dinner at the Long Table brings Tarlow’s keen eye for combining design and taste to a collection of seventeen seasonal menus ranging from small gatherings to blow-out celebrations. The menus encompass memorable feasts and informal dinners and include recipes like a leisurely ragu, followed by fruit and biscotti; paella with tomato toasts, and a Catalan custard; fried calamari sandwiches and panzanella; or a lamb tajine with spiced couscous, pickled carrots, and apricots in honey. Dinner at the Long Table includes family-style meals that have become a tradition in his home. Written with Anna Dunn, the cookbook is organized by occasion and punctuated with personal anecdotes and photography. Much more than just a beautiful cookbook, Dinner at the Long Table is a thematic exploration into cooking, inspiration, and creativity, with a focus on the simple yet innate human practice of preparing and enjoying food together.
The host of the Travel Channel's Andrew Zimmern's Bizarre Foods America shares memorable moments from his unconventional culinary travels while describing some of the more unusual foods he has sampled, in an account that features fun facts about culture, geography, art and history.
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