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The Spice Box

Temple, Lou Jane

258 ratings by Goodreads
ISBN 10: 0425200434 / ISBN 13: 9780425200438
Published by Berkley Hardcover, U.S.A., 2005
New Condition: New Hardcover
From Flash Books (Audubon, NJ, U.S.A.)

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About this Item

NEW Unread Hardcover. 1st Edition-Stated. 1st-Printing-Full # Line. Not price clipped. Not a remainder. BEAUTIFUL copy of Book & Dust Jacket. COLLECTOR'S COPY. Bookseller Inventory # 002456

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Bibliographic Details

Title: The Spice Box

Publisher: Berkley Hardcover, U.S.A.

Publication Date: 2005

Binding: Hardcover

Book Condition:New

Dust Jacket Condition: New

Edition: 1st Edition

About this title


A delicious new mystery series that takes readers on a cook's tour of kitchens through history.

A fresh new series begins-- one which will follow a spice box--and the cooks who use it--through different historical periods, each with a mystery to solve and a handful of precious recipes.

Bridget Heaney escaped from Ireland's Great Famine to New York City, where she spent her childhood as a pickpocket, supporting herself and her younger sister. But ever since she made her first pot of soup at the orphanage, she knew she wanted to be a cook. Now, in the home of wealthy and powerful department store owner Isaac Gold, her dream is about to come true.

But on Bridget's first day of work, amidst gleaming copper pots and mighty woodstoves, she finds a body hidden inside the dough box. It is Gold's youngest son, whose whereabouts have been a mystery for several days. Bridget's courage and street sense take her from cook to crime-solver as she helps the heartbroken Gold family unravel the story of their son's fate. Justice will be served-along with a home-cooked meal.

A taste of The Spice Box's recipes:
Mustard Fruit Compote
1 tablespoon mustard seeds
1 teaspoon turmeric
1 teaspoon dried powdered mustard
1/2-cup brown sugar
1/4 cup honey mustard
2 cups apple juice
15-20 pitted prunes, chopped
15-20 dried apricots, chopped
1-cup raisins
1-cup dried cranberries or cherries
6-8 dried figs, chopped
3 fresh pears, chopped

In a small sauté pan over medium heat, heat the mustard seed and turmeric until the seeds begin to pop, about two minutes.

Be careful not to inhale directly over the pan, as the mustard gas is strong. Remove from heat. Combine all ingredients in a large, heavy saucepan. Bring to a simmer and cook until the pears are soft, about 25 minutes. Serve with ham, turkey, or a prime rib of beef or pork.

About the Author:

Lou Jane Temple is a caterer in Kansas City, Missouri. A guest chef at the Culinary Institute of America and the James Beard Foundation, she has also been a restaurateur and a food and wine critic. She is the author of the culinary mystery series featuring caterer Heaven Lee.

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