TITLE: The Mystery Writers of America Cookbook AUTHOR: Harlan Coben, Gillian Flynn, Sara Paretsky, and Others BRIEF DESCRIPTION: TK AUTHOR BIO: TK EDITOR: Jason Rekulak PRICE: TK CATEGORY: IMPRINT: Quirk Books INC. SPAN: Spring 2015 THIS ELECTRONIC MANUSCRIPT SAMPLE IS FOR INTERNAL DISTRIBUTION ONLY. IT SHOULD NOT BE SHARED WITH OR READ BY ANYONE OUTSIDE OF RANDOM HOUSE, INC. PRODUCTIONS, QUIRK 2014 COPYRIGHT [half title page] The Mystery Writers of America Cookbook Wickedly Good Meals and Desserts to Die For [copyright page] TK [title page] The Mystery Writers of America Cookbook Wickedly Good Meals and Desserts to Die For Edited by Kate White INC. [toc] <ch-head>Contents Introduction 6 Breakfast 8 Appetizers 20 Soups and Salads 34 PRODUCTIONS, Entrees 50 Side Dishes 102 Desserts 122 QUIRK Cocktails 142 Metric Conversions 1562014 Index 157 Featuring the usual suspects: Beth Amos COPYRIGHT Lucy Burdette Nancy J. Cohen Kathleen Antrim Alafair Burke Kate Collins Connie Archer Lorenzo Carcaterra Max Allan Collins Frankie Bailey Richard Castle Sheila Connolly Adrienne Barbeau Diana Chambers Thomas H. Cook Raymond Benson Joelle Charbonneau Mary Ann Corrigan Karna Small Bodman Lee Child Catherine Coulter Rhys Bowen Laura Childs Diane Mott Davidson Susan Boyer C. Hope Clark Nelson DeMille Sandra Brown Mary Higgins Clark Gerald Elias Leslie Budewitz Mary Jane Clark J.T. Ellison Carole Buggé Harlan Coben Dianne Emley Hallie Ephron Lisa King Cathy Pickens Linda Fairstein Rita Lakin Bill Pronzini Kim Fay Lois Lavrisa Deanna Raybourn Lyndsay Faye Allison Leotta Kathy Reichs Sharon Fiffer Laura Lippman Barbara Ross Joseph Finder Ken Ludwig Laura Joh Rowland Bill Fitzhugh John Lutz S.J. Rozan Gillian Flynn Gayle Lynds Hank Phillippi Ryan Felix Francis Margaret Maron Justin Scott Meg Gardiner Edith Maxwell Lisa Scottoline Alison Gaylin William Burton L.J. Sellers Daryl Wood Gerber McCormick Zoe Sharp Sue Grafton John McEvoy Karin Slaughter Chuck Greaves Brad Meltzer Linda Stasi Beth Groundwater David Morrell Wendy Corsi StaubINC. Karen Harper Marcia Muller Charles Todd Charlaine Harris Alan Orloff Scott Turow Carolyn Hart Katherine Hall Page Lisa Unger Greg Herren Gigi Pandian Lea Wait Wendy Hornsby Sara Paretsky Mo Walsh David Housewright James Patterson Kate White Peter James Chris Pavone PRODUCTIONS,Tina Whittle J.A. Jance Louise Penny Jacqueline Winspear Tammy Kaehler Twist Phelan Ben H. Winters Laurie R. King Gary PhillipsQUIRK Angela Zeman 2014 COPYRIGHT [introduction]TK [please leave one spread] <ch-head>Breakfasts The job is tough. I knew that when I was hired on. Some nights are long. Last night we had a stakeout, and this morning we have no new facts. What we need is some breakfast. Margaret Maron Granny Knott’s Baked Toast 9 Alafair Burke Ellie Hatcher’s Rum-soaked Nutella French Toast 10 Ben H. Winters Detective Palace’s Three-Egg Omelet 11 J.A. Jance Sugarload Café Sweet Rolls 12 Max Allan Collins Holiday Eggs 14 Richard Castle Morning After Hot-Cakes 16 INC. Tammy Kaehler Simple, Speedy, Gluten-Free Banana Bread 17 Karen Harper Zucchini Bread 18 Frankie Bailey Whole Wheat Wild Blueberry Lemon Pecan Muffins 19 <rh>Granny Knott’s Baked Toast <ra>Margaret Maron PRODUCTIONS, Dorothy Sayers referred to Busman’s Honeymoon as “A Love Story with Detective Interruptions.” I probably should have subtitled High Country Fall, tenth in my Judge Deborah Knott series, as “A Detective Story with Culinary InterruptionsQUIRK ” because I still get requests for recipes from it, especially Granny Knott’s baked toast, a homely dish created out of necessity. All it really is, is French toast baked i2014 n the oven, but Deborah’s grandmother never heard of French toast and she was way too busy to make individual servings or measure anything. She cooked “by guess and by golly.” When hens nearly stopped laying in winter, this was her way to stretch the eggs and to use up the old bread at the same time. Proportions will vary according to the number of mouths to feed. I usually cut COPYRIGHT thick (1 1/2-2″) slices from loaves of bread with some body to it: sour dough and whole wheat work well, and so does Italian bread. You want to approximate the thickness of Texas toast even if it takes two slices of your thinner bread to make it up. This is a very forgiving recipe. If you need to feed a larger crowd, figure 1-1 1/2 eggs for every cup of milk and adjust the other ingredients. Yield: 6 servings <rh-1>Ingredients 1 cup dark brown sugar, divided 1 1/4 stick unsalted butter, divided 1/4 cup honey, maple syrup, or molasses enough bread to cover the bottom of a 9” x 12” casserole dish 3 eggs 2 cups milk 1/2 teaspoon vanilla 1. Cover the bottom of the casserole dish with a thin layer of brown sugar. (Reserve 2 tablespoons for later.) 2. Melt 1 stick butter, stir in the honey, and drizzle it over the brown sugar. 3. Lay the bread over the sugar, leaving no spaces between. (Tear extra slices into small pieces if needed to fill in the cracks.) 4. Beat eggs, milk, and vanilla together and pour over the bread, completely covering them. 5. Lightly sprinkle reserved brown sugar on the top. Melt and drizzle on remaining butter. 6. Cover with plastic wrap and refrigerate overnight. INC. 7. In the morning, preheat oven to 350°F. Different breads absorb different amounts, so before baking, pour off most of the liquid that hasn’t been absorbed. Bake for 30-35 minutes or until the sugar caramelizes on the bottom and the top is well browned. An inserted knife should come out clean. Serve immediately to 6 hungry people with links or patties of pork sausage. (Do not ask about carbs or calories!) <bio> Winner of the Edgar, Agatha, Anthony, and MacavityPRODUCTIONS, awards, MWA Grand Master Margaret Maron is on the reading lists of various courses in contemporary Southern literature. She served as president of Sisters in Crime and Mystery Writers of America. In 2008, she received the North Carolina Award, the stateQUIRK ’s highest civilian honor. Her latest book is Designated Daughters. 2014 <rh>Ellie Hatcher’s Rum-Soaked Nutella French Toast <ra>Alafair Burke Readers of my Ellie Hatcher novels may have noticed that the NYPD Detective doesnCOPYRIGHT ’t cook. She eats, but she doesn’t cook. The closest she comes to cooking is ordering takeout or dipping her spoon in an ever-handy jar of Nutella. We also know that Ellie likes to drink. Usually it’s Johnnie Walker Black or Rolling Rock, or wine if she’s at Otto. When you put all that together, I think Ellie would inhale a plate of Rum-Soaked Nutella French Toast, especially if someone else cooked it. (I’m pretty sure her brother, Jess, has prepared more than a few breakfasts in his time.) Yield: 4 servings <rh-1>Ingredients 8-12 tablespoons Nutella 1 loaf brioche or challah (about 1 pound), cut into 4 3/8”-thick slices, ends discarded 8 large eggs 3 cups milk 2 tablespoons vanilla extract 2 tablespoons dark rum 4 tablespoons butter Accompaniments: Powdered sugar, maple syrup, whipped cream, sliced bananas or berries, whatever else you want on top 1. Spread 2-3 tablespoons Nutella on half of the brioche slices and then top each with a second slice of brioche, forming Nutella brioche sandwiches about 3/4-in thick. 2. In a large bowl whisk together eggs, milk, vanilla, and rum. Pour about 1/2" depth of liquid into a pie pan, shallow baking dish, or other three dimensional object capable of holding liquid while you dip bread in it. 3. Add 1 tablespoon of butter to a nonstick skillet over medium heat. INC. 4. Soak one Nutella sandwich in the liquid, allowing one side of the sandwich to coat for a few seconds, and then flipping to the other side. (The idea here is to coat both sides of your Nutella sandwich equally instead of dunking the whole thing.) 5. When the butter is melted and hot but not smoking, cook your Nutella sandwich three minutes per side, or until puffed and golden brown. (If your pan is large enough, you can do multiple sandwiches at a time.) Transfer French toast as cooked to a baking sheet and keep warm in oven. Cook remaining sandwiches in newly melted butter in PRODUCTIONS, same manner. 6. Sprinkle French toast with powdered sugar and serve with other accompaniments. QUIRK <bio> Alafair Burke is the bestselling author of ten novels, including the thriller Long Gone and the Ellie2014 Hatcher series: 212, Angel’s Tip, Dead Connection, Never Tell, and All Day and a Night. A former prosecutor, she now teaches criminal law and lives in Manhattan. [sidebar] QUEEN OF CRIME, HIGH PRIESTESS OF POISONCOPYRIGHT Guns, knives, axes, nooses, truncheons. Agatha Christie employed them all in her mysteries. But the murder weapon of choice for the best selling novelist and crime writer of all time was poison. In more than half of her sixty-six novels (which have sold roughly 4 billions copies), one or more victims is poisoned, though, despite the best intentions of the perpetrator, not always to death. According to Michael Gerald, author of The Poisonous Pen of Agatha Christie, it was Christie’s work as a hospital pharmacy dispenser during both World Wars that gave her an appreciation of drugs as therapeutic agents as well as poison, and she relied on that knowledge to cleverly weave these substances into her plots. Dame Christie, who, by the way, was the first recipient of the grand master award from MWA, killed off characters with a variety poisons, including arsenic, belladonna, strychnine, anthrax, digitoxin, nicotine, hemlock, snake venom, and her favorite (featured in six books), cyanide.