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The more powerful the family...the darker the secrets. Meet the family everyone's talking about in this prequel novella to the Sicily's Corretti Dynasty series, brought to you by Harlequin Presents.

Investigative journalist Emily Hyslop is furious when her editor—and ex—reassigns her from a career-making expos� to a frivolous wedding in Sicily. But scandalous secrets lie behind the union of the rival Corretti and Battaglia families. Things start looking up when Emily meets the most intimidating, not to mention sexiest, man she's ever encountered....

Detective Anton Soranno has valuable insight into the Correttis and their scandalous dealings...and plenty of reason to hate them. He's the perfect source of information—and the more he helps Emily with her story, the more time they have to explore their intense desire. But even as their passionate nights uncover surprising feelings in both of them, Emily and Anton know that she must leave Sicily once the wedding is over....

Look for more books in the Sicily's Corretti Dynasty series from Harlequin Presents, beginning with A Legacy of Secrets by Carol Marinelli.

• Sales Rank: #632716 in eBooks
• Published on: 2013-04-01
• Released on: 2013-04-01
• Format: Kindle eBook

Most helpful customer reviews

3 of 3 people found the following review helpful.
Excellent Read!
By Shirley Buchanan
This was a wonderful beginning to the Correttis. Emily Hyslop is an investigative reporter on the verge of revealing an important story. She has worked for weeks, using contacts and digging for information. But an affair with her boss was her undoing. She was supplanted by a more ambitious rival. Her boss gave away her "story" to his new lover. Angry and disillusioned, she is sent to cover the wedding of the year of the Correttis, where she found an ally in a handsome detective, Anton Soranno. Certain the Corettis were responsible for his family's death, Anton has his own agenda to get close to them and Emily fits right into his plans. While they are both trying to find the "dirt" on the Corettis, they engage in a passionate affair. Will they find their own love and happiness? Or will their past experiences be too much for their need and love for each other?
This book was fast moving and fun to read. The characters were well developed, and garnered complete interest from the reader. This story provided excellent background for the Coretti series.

3 of 3 people found the following review helpful.
A great short story
By twinmama
This story held my attention from the beginning and was sexy and the scenes were so well written I was completely wrapped up in them and could not put it down. Definitely worth the read!

1 of 1 people found the following review helpful.
Uncovering Disappointment
By Jerseygirl12
I have to admit I go this book because it was Harlequin publishing. Their books usually ok, good and great easy reads. However I haven't been disappointed with them until now. I understand that is a short story, but there was no developing...anything. She got pushed out of a big story by her ex. yet she doesn't get as mad as she should be. The 'hero' is harboring issues related to his family life yet he is able to resolves all this it what seems like 10 seconds. Really? Read better and frankly expected more.

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[Z294.Ebook] Download PDF The Cambridge Illustrated History of Warfare (Cambridge Illustrated Histories) Rev Upd edition, by Geoffrey Parker

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• Sales Rank: #6962595 in Books
• Published on: 2008
• Binding: Paperback

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[Y320.Ebook] PDF Ebook The Professional Pastry Chef (3rd Edition), by Bo Friberg

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Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry.

Chef Friberg shares his recipes for such delicious desserts as Apple Tart Parisienne, Wild Strawberries Romanoff in Caramel Boxes, and Mocha Meringues. Not only has he devoted whole chapters to sugar work, decorations, sauces and fillings, but he has also included extensive information on mise en place and basic doughs. By simplifying the instructions for his complex recipes, he has made them easier than ever for the professional to execute.

• Sales Rank: #178585 in Books
• Published on: 1995-12-21
• Original language: English
• Number of items: 1
• Dimensions: 11.38" h x 2.03" w x 8.94" l,
• Binding: Hardcover
• 1184 pages

From the Inside Flap
The Professional Pastry Chef Third Edition Bo Friberg The Culinary Institute of America at Greystone A longtime favorite of pastry lovers and serious chefs worldwide, this comprehensive specialty cookbook has grown to nearly 1,200 pages and is presented in a larger, simplified format that is much easier to use. The third edition of The Professional Pastry Chef offers over one thousand tempting recipes that range from classical to contemporary favorites. Here is a complete guide to the preparation and elegant presentation of an abundance of pastries and desserts including breads, cakes, cookies, tarts, petits fours, croissant and Danish, mousses, souffl�s, ice creams, sorbets, and candies. Instructions for every recipe have been revised and rewritten to make them as comprehensible and easy to follow as possible, and all feature both U.S. and metric measures for each ingredient. The third edition of The Professional Pastry Chef has added up-to-the-minute coverage of technical advances in pastry making. You'll find techniques that employ such tools as silicone baking mats, stencils, silkscreens, and acetate or polyurethane strips, enabling you to make high-tech, nouvelle creations. The Light Desserts chapter now offers twice as many selections that will please your palate, your heart, and your waistline, plus, a new chapter on American and European Country Desserts has been added in response to the rebirth of these classics across the nation. Each recipe-thoroughly tested by the author and thousands of his students-has been refined to perfection and is virtually foolproof. In new recipe introductions, Master Pastry Chef Bo Friberg carefully explains the proper blending of ingredients, use of pastry equipment, alternate presentations, ingredient substitutions, and professional techniques to produce professional results. The origin and history of the classics are also revealed. New photographs are a feast for the eyes as well as the imagination. More than 150 color photographs and 450 step-by-step illustrations help you build confidence as you master each technique. And with the aid of life-size templates that can be copied directly from the book, you can create tulip shells, chocolate and fondant ornaments, dessert cases, cast sugar showpieces, and chocolate or marzipan decorations. In addition to the complete assembly of recipes, the book contains professional guidance, instruction, and information on:
* Pastry ingredients and equipment, including quality determination, usage, storage, and origin
* Plate presentations utilizing sprayed and piped chocolate, sauce painting, stencils, and caramelized sugar ornaments
* Conversion tables, equivalency tables, and high altitude baking adjustments
* Nutritional analysis of the recipes in the Light Desserts chapter
Far more than just a compendium of specialty recipes, The Professional Pastry Chef, Third Edition, is a comprehensive reference on all aspects of the art of baking and pastry. It is no surprise that this definitive work has become an essential, all-in-one sourcebook for professional pastry chefs, apprentices, students, and pastry enthusiasts everywhere. From San Francisco Sourdough Loaves to Caramel Boxes with Caramel-Macadamia Nut Mousse, you'll turn out perfect results every time under the guidance of Master Pastry Chef Bo Friberg.

About the Author
About the Author Bo Friberg is a Certified Master Pastry Chef with over 40 years of professional experience in the industry. In 1995, Chef Friberg was selected as a member of the opening team at The Culinary Institute of America at Greystone, where he is currently an instructor. Chef Friberg graduated from the Confectionery Association School of Sweden and holds a degree as a Master Confectioner. He has worked in both small shops and large retail and wholesale operations in the United States and Europe, and was pastry chef for Swedish American Lines Cruise Ships. In addition, he has demonstrated the art of pastry making on three television shows including the highly acclaimed public television series Cooking Secrets of The CIA, Cooking at the Academy, and NBC's Today Show, and he has spent 17 years teaching all levels of students at the California Culinary Academy where he was again part of the school's opening faculty team. Chef Friberg has received awards and honors for his work in Europe and in the United States. He has received gold medals on two occasions at the Culinary Arts Exhibit of the Pacific Coast.

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2 of 2 people found the following review helpful.
Informative and helpful
By Danish5th
I got both this book and the companion Advanced book for my son, who just took over as Pastry Chef at a local restaurant. He has spent years baking breads and being a line cook, but needed a better understanding of the science behind and methods of professional baking in large quantities. He absolutely loves these and says they've been very helpful. He is mostly referring to the "Fundamentals" book for now, and says it's got a whole lot of really good recipes, and then explains why each recipe works and the different techniques used. It's been a great help to him, and made a great gift.

5 of 5 people found the following review helpful.
This book actually teaches you how to bake
By Clarita C. Poon
Everyone says baking is a science and yet many baking recipes online and in some books are vague in their directions especially for beginners. This book is different it describes in detail what you are trying to do (chemically speaking) and tells you when it's done versus over done (mixing and cooking wise). For me it's taken the fear and mystery out of baking.

As a bonus it also tells you how to plate some of the desserts. How FUN!

Also the recipes are given in weight which (according to the book) 1) will give you more consistent results and 2) frankly it's easier to deal with. I just zero the scale after each dry ingredient added into the mixing bowl and spoon in the ingredients (saves me washing several smaller bowls).

The recipes do seem to be bigger batches than normal online recipes, but in some cases that's a good thing. For example I made crepes (which were better than ANY crepes I've had even without any filling), the bigger batch is not actually that big because it may take several tries to get the hang of putting in the right amount of batter and swirling your pan fast enough.

1 of 1 people found the following review helpful.
Everything I Was Expecting
By Brian Croner
Love it! When I first bought CIA Pro Chef, I received some introductory coverage of baking and pastry. I wanted to go deeper and form a basis for this entire other world of culinary arts, so for the longest time I had planned on buying a guide like this. I've only gone through the first chapter because I'm wickedly busy with my career activities, but I'm already fully satisfied with what I bought. The way I know is when I'm standing in line at the grocery store and there's a wonderful, fancy baking and pastry magazine on the rack, I know I don't need to buy it because Bo's book gives me everything I need. When I finally finish this book I'll move on to the Advanced version of this book. Culinary arts is a hobby of mine, and as a home chef I challenge myself on both sides of cooking- general cuisine and baking/pastry. So for me this book is a necessary part of my collection. (BTW, I bought the Kindle e-book version of this, and it's been working out perfectly for me.)

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• Sales Rank: #160147 in Books
• Published on: 2015-03-24
• Original language: English
• Number of items: 1
• Dimensions: 9.08" h x .56" w x 7.76" l, .0 pounds
• Binding: Paperback
• 288 pages

About the Author
Liahna E. Gordon received her Ph.D. from Indiana University, Bloomington in 2000, and is an Associate Professor of Sociology at California State University, Chico and Affiliated Faculty for its Center on Multicultural and Gender Studies. Her research interests focus on issues of sexuality, deviance, gender, and social psychology.

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• Published on: 1605
• Binding: Hardcover

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Outdoor Program Administration: Principles and Practices Hardcover February 2, 2012From human kinetics; 1 edition (february 2, 2012) PDF
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• Published on: 1999-02-04
• Binding: Paperback

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