You know those $1 (well they used to be- I think they're $2 now), sold at Dollar General? Suzanne and I stocke up on them ages ago and have been pulling them out whenever we want a quick read, in the middle of our current fiction and other novels! Here's one that we both found enjoyable!
Disclosure / Disclaimer: I bought this book, for personal reading, and donated it for giveaway here on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to review the book.
Synopsis:
After a series of failed culinary ventures, employment challenged Angie Amalfi has decided to cook up something different: love! But Angie's attempts at matchmaking fall flat as a failed souffle, leaving best friend Connie Rogers stood up by a no-show jock. When Connie decides she's more interested in a tarnished loner, things really start to boil over.
Soon the police come looking for her in connection with a brutal robbery/homicide. And after her would-be boyfriend becomes a disappearing act, Connie and Angie set out to find him and the real killer. But when the trail leads Angie into the kitchen of her favorite Italian restaurant, she fears she's about to discover an old family recipe that dishes out disaster.
This is book 10, in the 14 book Angie Amalfi series!
About the Author: Joanne Pence was born and raised in San Francisco. A graduate of U.C. Berkeley with a master's degree in journalism, Joanne has taught school in Japan, written for magazines, and worked for the federal government. She now lives in Idaho with her family, which includes a multitude of pets. Check out more on her website!
Review: I definitely left a part of my heart in San Francisco, so any time I get to revisit, even if via a novel, I'm there! This was a fast paced romp of a mystery, that did not require you to have read the other books in the series. The characters were charming and funny, and kept you entertained.
My only regret is finding the rest of the 13 books, is gonna take awhile! At least I we can check out some of the other recipes, from the other books, at the best mentioned recipes on the author's website! Here's a sample recipe!
Karjalen Hot Pot
Ingredients:
1 lb. pork stew meat, chopped into 1" pieces
1 lb. beef stew meat, chopped into 1" pieces
1 lb. lamb stew meat, chopped into 1" pieces
butter (or 1 Tbsp. olive oil)
2 -3 large white onions, peeled and sliced
1 1/2 tsp. salt
white pepper to taste
2 tbsp. allspice
about 2 cups water
Directions:
Soon the police come looking for her in connection with a brutal robbery/homicide. And after her would-be boyfriend becomes a disappearing act, Connie and Angie set out to find him and the real killer. But when the trail leads Angie into the kitchen of her favorite Italian restaurant, she fears she's about to discover an old family recipe that dishes out disaster.
This is book 10, in the 14 book Angie Amalfi series!
About the Author: Joanne Pence was born and raised in San Francisco. A graduate of U.C. Berkeley with a master's degree in journalism, Joanne has taught school in Japan, written for magazines, and worked for the federal government. She now lives in Idaho with her family, which includes a multitude of pets. Check out more on her website!
Review: I definitely left a part of my heart in San Francisco, so any time I get to revisit, even if via a novel, I'm there! This was a fast paced romp of a mystery, that did not require you to have read the other books in the series. The characters were charming and funny, and kept you entertained.
My only regret is finding the rest of the 13 books, is gonna take awhile! At least I we can check out some of the other recipes, from the other books, at the best mentioned recipes on the author's website! Here's a sample recipe!
Karjalen Hot Pot
Ingredients:
1. Lightly brown beef, pork, and lamb stew meat on all sides, in batches, in the butter (or olive oil) over medium-high heat.
2. Then saute the sliced onions.
3. In casserole dish, layer the meat, onions, and spices, adding enough water to cover the meat.
4. Place a tight lid on top, and bake in a 325 degree oven for 2 1/2-3 hours, or until the meat is tender. Dish should be almost dry of water. If too much remains, cook for 10 minutes, or so at the end, with lid off.
5. Spoon served over hot mashed potatoes, or cooked wild rice.
2. Then saute the sliced onions.
3. In casserole dish, layer the meat, onions, and spices, adding enough water to cover the meat.
4. Place a tight lid on top, and bake in a 325 degree oven for 2 1/2-3 hours, or until the meat is tender. Dish should be almost dry of water. If too much remains, cook for 10 minutes, or so at the end, with lid off.
5. Spoon served over hot mashed potatoes, or cooked wild rice.
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Disclosure / Disclaimer: I bought this book, for personal reading, and donated it for giveaway here on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to review the book.
I think I've read some of the other books in this series and enjoyed them!
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