The piano teacher

Sample

Shana Alexander

Nutcracker begins at the ballet but tells the story of a seemingly wholesome all-American family, whose tranquil life's surface erupted in shocking acts of avarice, theft and murder. The victim was Franklin Bradshaw, Mormon self-made millionaire, workaholic. The killer was Bradshaw's grandson, prep school student. The architect of the crime was said to be Frances Schreuder, Bradshaw's daughter, devoted patron of the ballet, who used her father's money to buy a prestigious place in New York's cultural elite and who came to view George Balanchine as her true "father." Making extensive use of her exclusive access to certain materials and sources, Shana Alexander traces the intricate history of this crime from its genesis among the luxury high-rises of Manhattan to a bloody culmination in a dusty Salt Lake City warehouse. She follows the winding four-year police hunt, which began in procedural confusion and was carried out ultimately by smart, devoted - and lucky - detective work. She takes us behind the scenes of trials, their startling defenses and verdicts, and into the minds of a few people who carried family games too far.

Sample

Dale Brawn

Details the crimes of killers who very nearly got away with perfect murders, including the tale of Marie Beaulne, who laced her husband's food with poison, only to be found out when a priest recalled someone else dying that way in his village. Each tale provides specific details on the planning of each murder, the events leading up to the discovery of the criminal, and the results of the trial, usually resulting in an execution.

Sample

gathered and introduced by Joan Reardon

"A Stew or a Story covers five decades of Fisher's writing for such notable publications as Gourmet, Bon Appetit, Atlantic Monthly, Harper's Bazaar, The New York Times, The New Yorker, Ladies' Home Journal, and Vogue. But collected here also are articles nearly impossible to find from lesser-known, more ephemeral magazines. Essays on people, places, and of course food, mix here with delightful fiction to become a delectable feast."--Jacket.

Sample

David Burke and Judith Choate

One of America's most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes "Second Day Dishes," a new and magical approach to leftovers.Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sauteed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.A Classic Chef's Salad Bowl can be turned into Carpaccio of Chef's Salad, and then Chef's Salad Bruschetta. Roast Chicken "Farmhouse Style" with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Cheesecake Souffles, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries.From appetizers to desserts, for breakfast, lunch, and dinner--117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke's signature whimsical creations)--a fabulous cookbook.From the Hardcover edition.