From Publishers Weekly
The first of a new food-themed historical series, Temple's charming tale of New York City in the Civil War era introduces Bridget Heaney, a clever, streetwise Irish immigrant. The day Bridget starts as an assistant cook in the Manhattan household of wealthy merchant Isaac Gold, she makes a terrible discovery: the body of the family's youngest son, Seth, who'd been missing, crammed inside a dough box. Two gunshot wounds to the chest are the cause of death. The obliging Bridget sets aside her kitchen duties to help the Gold family search for Seth's killer. A delightful mix of upstairs and downstairs characters, a vivid picture of the city's seamy underside, absorbing details of Sephardic Judaism and a fittingly melodramatic climax make this a memorable debut. Agent, Lisa Queen at IMG. (May 3)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Book Description
A delicious new mystery series that takes readers on a cook's tour of kitchens through history.

A fresh new series begins-- one which will follow a spice box--and the cooks who use it--through different historical periods, each with a mystery to solve and a handful of precious recipes.

Bridget Heaney escaped from Ireland's Great Famine to New York City, where she spent her childhood as a pickpocket, supporting herself and her younger sister. But ever since she made her first pot of soup at the orphanage, she knew she wanted to be a cook. Now, in the home of wealthy and powerful department store owner Isaac Gold, her dream is about to come true.

But on Bridget's first day of work, amidst gleaming copper pots and mighty woodstoves, she finds a body hidden inside the dough box. It is Gold's youngest son, whose whereabouts have been a mystery for several days. Bridget's courage and street sense take her from cook to crime-solver as she helps the heartbroken Gold family unravel the story of their son's fate. Justice will be served-along with a home-cooked meal.

A taste of The Spice Box's recipes:
Mustard Fruit Compote
1 tablespoon mustard seeds
1 teaspoon turmeric
1 teaspoon dried powdered mustard
1/2-cup brown sugar
1/4 cup honey mustard
2 cups apple juice
15-20 pitted prunes, chopped
15-20 dried apricots, chopped
1-cup raisins
1-cup dried cranberries or cherries
6-8 dried figs, chopped
3 fresh pears, chopped

In a small sauté pan over medium heat, heat the mustard seed and turmeric until the seeds begin to pop, about two minutes.

Be careful not to inhale directly over the pan, as the mustard gas is strong. Remove from heat. Combine all ingredients in a large, heavy saucepan. Bring to a simmer and cook until the pears are soft, about 25 minutes. Serve with ham, turkey, or a prime rib of beef or pork.

About the Author
Lou Jane Temple is a caterer in Kansas City, Missouri. A guest chef at the Culinary Institute of America and the James Beard Foundation, she has also been a restaurateur and a food and wine critic. She is the author of the culinary mystery series featuring caterer Heaven Lee.

FROM THE PUBLISHER

A delicious new mystery series that takes readers on a cook's tour of kitchens through history.

A fresh new series begins— one which will follow a spice box—and the cooks who use it—through different historical periods, each with a mystery to solve and a handful of precious recipes.

Bridget Heaney escaped from Ireland's Great Famine to New York City, where she spent her childhood as a pickpocket, supporting herself and her younger sister. But ever since she made her first pot of soup at the orphanage, she knew she wanted to be a cook. Now, in the home of wealthy and powerful department store owner Isaac Gold, her dream is about to come true.

But on Bridget's first day of work, amidst gleaming copper pots and mighty woodstoves, she finds a body hidden inside the dough box. It is Gold's youngest son, whose whereabouts have been a mystery for several days. Bridget's courage and street sense take her from cook to crime-solver as she helps the heartbroken Gold family unravel the story of their son's fate. Justice will be served-along with a home-cooked meal.

A taste of The Spice Box's recipes:
Mustard Fruit Compote
1 tablespoon mustard seeds
1 teaspoon turmeric
1 teaspoon dried powdered mustard
1/2-cup brown sugar
1/4 cup honey mustard
2 cups apple juice
15-20 pitted prunes, chopped
15-20 dried apricots, chopped
1-cup raisins
1-cup dried cranberries or cherries
6-8 dried figs, chopped
3 fresh pears, chopped

In a small sauté pan over medium heat, heat the mustard seed and turmeric until the seeds begin to pop, about two minutes.

Be careful not to inhale directly over the pan, as the mustard gas is strong. Remove from heat. Combine all ingredients in a large, heavy saucepan. Bring to a simmer and cook until the pears are soft, about 25 minutes. Serve with ham, turkey, or a prime rib of beef or pork.

Author Biography: Lou Jane Temple is a caterer in Kansas City, Missouri. A guest chef at the Culinary Institute of America and the James Beard Foundation, she has also been a restaurateur and a food and wine critic. She is the author of the culinary mystery series featuring caterer Heaven Lee.

FROM THE CRITICS

Publishers Weekly

The first of a new food-themed historical series, Temple's charming tale of New York City in the Civil War era introduces Bridget Heaney, a clever, streetwise Irish immigrant. The day Bridget starts as an assistant cook in the Manhattan household of wealthy merchant Isaac Gold, she makes a terrible discovery: the body of the family's youngest son, Seth, who'd been missing, crammed inside a dough box. Two gunshot wounds to the chest are the cause of death. The obliging Bridget sets aside her kitchen duties to help the Gold family search for Seth's killer. A delightful mix of upstairs and downstairs characters, a vivid picture of the city's seamy underside, absorbing details of Sephardic Judaism and a fittingly melodramatic climax make this a memorable debut. Agent, Lisa Queen at IMG. (May 3) FYI: Temple is also the author of Death Is Semisweet (2002) and other mysteries in her Heaven Lee series. Copyright 2005 Reed Business Information.

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