Less than four years after our first cookbook hit the shelves we are back with a brand new book.
It almost didn’t happen. After book one, we thought we had retired from both the detective business and book publishing for good. But when a mysterious foe long thought dead reappeared, we knew we had to get back in the game for one last case.
This book is completely new. It’s about 30% longer than book 1 with far more full color photographs and 100 recipes including many that are vegan, vegetarian, gluten-free, and fast and easy. It continues where book 1 left off with stories of the hugelbed behind the restaurant, the fish farm, catering, and several profiles of local suppliers. Are the jokes any funnier this time? Well, we’ll leave that a surprise.
You can get it at the restaurant, here online, or at the Blue Heron, Duluth Kitchen Company, Frost River, and the Bookstore at Fitger’s. In the Cities it will be sold at Kitchen Window, the Bibelot Shops, and Cooks of Crocus Hill.
100 Recipes Include:
Condiments such as Curry Sauce, Cranberry Habanero Ketchup, Cashew Sour Cream, and 22 more
Breakfast All Day from Blueberry Muffins to Breakfast Sausage
Beverages like Cold Press Coffee, Beet Lemonade, and Iced Mocha-Nut
Creative Soups like Sanguine Maria, Kale and White Bean, and Broccoli Cheese
Big Hearty Entrees like Swedish Meatballs, Duck Burgers, and Barbecue Eggplant
Veggie Side Dishes like Kimchi, Sauerkraut, and Carrot-Daikon Slaw
Delectable Desserts: Velvet Pumpkin Cake, Cinnamon Chai Sorbet, Cannoli, and many moreTweet