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A Brew To A Kill (#11 Coffeehouse Mystery) At the Village Blend, a Dash of Murder Makes For a Potent Brew…

Sit down and relax with a good cup of Joe while you cue up the latest Coffeehouse Mystery audiobook, A Brew to a Kill.


Greenwich Village coffeehouse manager Clare Cosi has branched out, garnering even more devoted customers with a coffee truck that sells her brew throughout New York City’s five boroughs. But a fatal hit-and-run—and a coffee bag full of contraband—tells Clare it’s time to catch a killer before she winds up in some seriously hot water…

Coffeehouse Mysteries Links:

View the delectable Village Blend Recipes & meet the Coffeehouse Mystery Characters:  Click Here

View the Official Coffeehouse Book Trailer:  Book Trailer

Murder By Mocha’s featured recipes:  Click Here (PDF)

Other Coffeehouse Mystery Audiobooks Available:

On What Grounds

Through The Grinder

Latte Trouble

Decaffeinated Corpse

French Pressed

Murder By Mocha

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Filed under Audiobooks, Cleo Coyle, Cozy Mysteries, Fiction, Mystery, Mystery, Women's Fiction

Blog Tour for Karin Slaughter’s CRIMINAL — Daily Giveaways!

Today kicks off the blog tour for Karin Slaughter’s riveting new audiobook, CRIMINAL. Narrated by award-winning actress Kathleen Early, CRIMINAL delves deep into both the past and the present, spinning an epic tale of love, loyalty, and murder that encompasses forty years, two chillingly similar murder cases, and a good man’s deepest secrets. Drop by each of our blog tour stops to hear exclusive audio clips, win your own copy of CRIMINAL, and read reviews from fabulous audiobook bloggers. There’s also a Q&A with Karin where we finally find out what’s #1 on her bucket list.

Monday, July 9: Literate Housewife

Tuesday, July 10: Teresa’s Reading Corner

Thursday, July 12: Book Addict Reviews

Friday, July 13: In Real Life

Monday, July 16: Geeky Blogger’s Book Blog

Tuesday, July 17: You’ve GOTTA Read This!

Wednesday, July 18: Alison’s Book Marks

Thursday, July 19: Jen’s Book Thoughts

Can’t wait for your chance to win a copy? Get it here.

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Filed under Audiobooks, Crime, Fiction, Karin Slaughter, Mystery, Mystery, Thriller & Suspense

Claire’s Bay Scallops with Saffron and Leeks from Steven Raichlen’s New Audiobook Island Apart

Author Steven Raichlen discussing his new novel Island Apart.

Watch a short video of New York Times bestselling author and international TV host Steven Raichlen setting the scene for his new novel Island Apart at Chappaquiddick Island in Martha’s Vineyard.

Listen to Steven Raichlen prepare Claire’s Bay Scallops recipe with bacon sizzling in the background in the companion audio piece Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart.

Claire’s Bay Scallops with Saffron and Leeks

“Absolutely loved the interview with Daniel Larsen at Edgartown Seafood! I felt like I was amongst friends listening to their conversation.” ~ Liz M.

Serves 4 to 6.
 
2 pounds genuine bay scallops (from Martha’s Vineyard or Nantucket)
1/2 teaspoon saffron threads
1 pound leeks (see note below)
3 tablespoons salted butter
1 cup peeled, seeded, diced tomatoes (see note)
1/3 cup dry white vermouth
1/3 cup crème fraiche or heavy cream
Sea salt and freshly ground black pepper
3/4 cup dried bread crumbs (preferably brioche crumbs)
1 10-inch cast iron skillet or ovenproof baking dish, buttered

Preheat the oven to 400 degrees.

Soak the saffron in a small bowl with 2 teaspoons of warm water for 10 minutes. Trim and wash the leeks (see note below). Thinly slice the white parts crosswise.

Melt 2 tablespoons butter in a cast iron skillet or sauté pan. Cook the leeks over medium heat until very soft and tender, 6 to 10 minutes, stirring often. Do not let brown. (You may need to lower the heat as the leeks cook.) The leeks should lose half their volume.

Increase the heat to high and stir in the tomatoes. Cook until the tomato liquid has evaporated, about 2 minutes, stirring often. Stir in the vermouth and boil until it’s reduced to 2 tablespoons. Stir in the saffron with its soaking liquid and crème fraiche. Reduce the heat and gently simmer the mixture until the crème fraiche is absorbed and the mixture is creamy and flavorful, 5 minutes. Add salt and pepper to taste: The mixture should be highly seasoned. If using a sauté pan, spoon the mixture into the prepared baking dish.

Remove and discard the small crescent-shaped muscle on the side of each bay scallop. (Pull it off with your fingers—it’s tougher than the rest of the scallop.) Season the scallops with salt and pepper. Arrange the scallops on top of the tomato-leek mixture.

Sprinkle the bread crumbs evenly over the scallops. Dot the top with the remaining butter. Bake the scallops until the bread crumbs are sizzling and browned, the scallops are cooked through (but just barely), and the tomato leek mixture is bubbling, 10 to 15 minutes. Serve at once.

Note:  To trim and wash a leek, cut the furry root off the bottom and cut off and discard the dark green leaves. Peel off the outside leaves. The part you use is the pale greenish white center. Cut each leek almost in half lengthwise, leaving the halves attached at the last inch of the base. Rotate the leeks 90 degrees and cut almost in half lengthwise again. Fill a bowl with cold water and plunge the leek up and down in the water to remove all the sand and grit. (Leeks are very sandy.)

 © Steven Raichlen, 2012.   All rights reserved.

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Filed under Audiobooks, Fiction

The Hermit’s Truly Locavore Salad from Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart

Morning Glory Farm, Edgartown, MA on Martha’s Vineyard

Get an in-depth look behind the scenes at Morning Glory Farm in Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart hosted by Steven Raichlen, where he buys the ingredients for this mouth-watering summer salad.

The Hermit’s Truly Locavore Salad

Serves 4 to 6.

1 bunch sorrel (see below)

1 bunch borage (see below)2 bunches upland cress or watercress

8 ounces wild or fresh asparagus, trimmed (buy the slenderest stalks you can find)

8 ounces Jerusalem artichokes, scrubbed

1 ramp (see below), trimmed and cut in half lengthwise, or 1 clove garlic, cut in half widthwise

1/4 cup dried blueberries

1/4 cup dried cranberries2 tablespoons hazelnut oil

2 tablespoons maple syrup

1 to 2 tablespoons cider vinegar

Sea salt and freshly ground black pepper

4 nasturtium flowers

The Hermit’s Truly Locavore Salad

Pick through the sorrel and borage, discarding any tough leaves or blemished stems. Remove any large stems from the watercress. Wash the greens if needed and spin dry.Trim the tough bottoms off the asparagus. Cut the asparagus stalks sharply on the diagonal into 2-inch pieces. Cut the Jerusalem artichokes into paper-thin slices using a mandoline, a food processor fitted with a slicing blade, or a chef’s knife.

Rub a large salad bowl (the Hermit uses a wooden one) with the cut ramp or garlic. Add the greens, asparagus, Jerusalem artichokes, blueberries, and cranberries, but do not toss. The salad can be made several hours ahead to this stage, covered with a wet paper towel and refrigerated.

Shortly before serving, drizzle the hazelnut oil, maple syrup, and vinegar over the salad, but don’t toss until you’re ready to serve it. Gently toss the salad, adding salt and pepper taste: The salad should be highly seasoned.

Transfer the salad to four plates and garnish each with a nasturtium flower.

Note:  Sorrel is an herb that looks like spinach and tastes like lemon juice. Borage is a leafy herb that tastes like a cross between cucumber and celery. Upland cress is a small leafed peppery cousin of watercress. Jerusalem artichokes are tubers in the sunflower family that taste like artichoke hearts. Ramps are a sort of wild green onion (in season in springtime) with a flavor suggestive of garlic, scallion, and leek. Look for all of these vegetables at gourmet shops and natural foods markets with a good produce section, or order them on line from a company like Melissa’s (www.melissas.com). Hazelnut oil is available at most gourmet shops. If unavailable, substitute walnut oil or a good extra virgin olive oil.

© Steven Raichlen, 2012.   All rights reserved.

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Claire’s Cranberry Walnut Bread Recipe From Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart

AudioGO is delighted to share recipes found in Steven Raichlen’s novel Island Apart and discussed in detail in the exclusive audio companion piece Steven Raichlen’s Martha’s Vineyard: Stories and Recipes from Island Apart.

Stay tuned for more recipes and surprises throughout the week.

If only you could smell the cranberry walnut bread scented with cardamom when you click play!

Claire’s Cranberry Walnut Bread Recipe

Makes 1 loaf, enough to serve 6 to 8.

1-1/2 cups fresh cranberries

1 cup walnut halves

1-1/2 cups all-purpose unbleached flour, 

plus flour for the loaf pan

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup light brown sugar

3 tablespoons unsalted butter, melted,
plus 1 tablespoon for the loaf pan

2 eggs, lightly beaten with a fork

The grated zest of 1 orange (about 1 tablespoon)

2/3 cup fresh orange juice (from 2 to 3 oranges including the one grated
for the zest)

 (1) 9- x 5-inch loaf pan
Preheat the oven to 350 degrees.    Pick through the cranberries, removing any stems or shriveled berries.

Toast the walnuts in a dry cast iron skillet over medium-high heat until fragrant and lightly browned, 3 to 5 minutes.   Let cool.

Brush the loaf pan with melted butter, chill, brush it again with butter, and lightly dust it with flour.

Sift the flour into a bowl, followed by the spices, salt, baking powder, and baking soda.   Whisk in the brown sugar.   Add the butter, egg, orange juice, and orange zest, and whisk until thoroughly mixed.   Fold in the cranberries and walnuts.   Spoon the batter into the loaf pan and tap a couple times to dislodge any air bubbles.

Bake the bread until puffed and browned and sounds hollow when tapped, 40 to 60 minutes.   (When done, an inserted skewer will come out clean.)

Unmold the cranberry bread onto a cooling rack and cool for 30 minutes.  Serve right away, or wrap in plastic and let “ripen” overnight at room temperature before serving.

Slice with a serrated knife.

© Steven Raichlen, 2012.   All rights reserved.

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Filed under Audiobooks, Fiction, Fiction, Health & Diet

Celebrate the Life and Works of Charles Dickens Via Audio

Today marks the anniversary of the death of Charles Dickens in 1870. If you’ve never read Dickens, you haven’t experienced one of the world’s greatest novelists.  Perhaps you’ve always intended to, but can never seem to find the time. Now it’s easier than ever to catch up on the classics by downloading and listening anywhere. Whether you’re on the go or sitting at the beach, exercising or working in the yard, with AudioGO’s great selection of Charles Dickens titles, you can finally cross him off your list.

Some of Dickens’ best-loved works are available as audiobooks from AudioGO, including  David CopperfieldA Christmas Carol, A Tale of Two CitiesThe Adventures of Oliver TwistBleak House, and Little Dorrit. Also available are BBC Radio full-cast broadcasts of Charles Dicken’s Our Mutual Friend, Part I, Charles Dicken’s Our Mutual Friend, Part II, The Pickwick Papers (Classic Drama), and Charles Dicken’s Our Mutual Friend, Women’s Hour Drama.  AudioGO also carries dramatizations of Little Dorrit and A Tale of Two Cities.

Earn AG Rewards on these purchases.  Just sign up for a free account.

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Filed under Audiobooks, Charles Dickens, Classics, Fiction, Fiction

Audiobook Review: Zombie by J. R. Angelella

Download Zombie by J. R. Angelella at 40% off list price

Read review of Zombie by The Guilded Earlobe:  Audiobook Review: Zombie by J. R. Angelella.

Description:  Fourteen-year-old Jeremy Barker is obsessed with zombie movies. He attends an all-boys Catholic High School where roving gangs in plaid make his days a living hell. His mother is an absentee pillhead, his older brother a self-diagnosed sex-addict, and his father an ex-Marine realtor who disappears night after night without explanation. Jeremy navigates it all with a code cobbled together from Night of the Living Dead, 28 Days Later, Planet Terror, Zombieland, and Shaun of the Dead: Avoid Contact, Keep Quiet, Forget the Past, and Lock-and-load. The code is put to the test when he discovers in his father’s closet a bizarre homemade video of a man strapped to a bed, being prepped for some sort of surgical procedure. As Jeremy–troubled but ever-optimistic–attempts to trace the origin of the video, this remarkable debut moves from its sharp, precocious beginnings to a climax of almost unthinkable violence, testing him to the core

Available for download through AudioGO at 40% off list price.  Earn AG Rewards for this purchase.

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Filed under Audiobooks, Fiction, Fiction, Young Adult