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Welcome to Chef Amore - Recipes for Book Lovers!

Chef Amore is a special website just for book club members. Share your recipes that make your book clubs special, meet new friends and read recipes featured by some of your favorite authors.

Reading is such a pleasureable exerience, and that grows tenfold when you can share the experience with others. Book Clubs have become a popular way to connect and socialize with other readers. What many book club members & readers don't know is that there is a wealth of information available and provided by authors on recipes you can try either featured in their books or available as tie-ins.


Chocolate Lovers Take Note: Hot Fudge Frame-Up by Christine DeSmet 

Order from Amazon | Barnes & Noble

Order from Amazon!Candy shop owner Ava Oosterling mixes it up with a fudge judge with a grudge—who loses his life before he can pick a winner....

Ava is gearing up for the First Annual Arts Festival—a huge celebration that could draw national attention to her old-fashioned fudge shop in Door County, Wisconsin. She’s invited two celebrity chefs to go head-to-head with her in a fudge contest. Everyone is having a tasty time...until a judge for the festival is found dead.

To her shock, he’d been complaining around town that her Fairy Tale fudge flavors were...well, fudged. Now the sheriff is wondering if Ava fits the mold for a murder suspect. As Ava tries to square her reputation and find the real killer, she’s in for a whole batch of trouble....

Includes Delicious Recipes and Fudge-Making Tips!

(A Fudge Shop Mystery #2)
Obsidian, June 2014
ISBN-10: 0451416481
ISBN-13: 9780451416483
352 pages Paperback


Good Enough to Eat/Risotto A La Melanie

Melanie Hoffman is a former high-powered attorney with a high-calorie lifestyle and a doting hubby who ravishes every inch of her ample frame.  But when health issues threaten, Melanie takes an opportunity to completely transform her life.  She leaves the law, goes to culinary school and studies holistic nutrition, and loses half her body weight through hard work, diet and exercise.  Her experience moves her to open a healthy take-out café-Dining By Design-specializing in healthy, nutritious comfort food.  But the first protein muffin is barely on the rack when the unthinkable happens.  Melanie's husband leaves her.  For a woman twice her size.  Melanie must learn to live and love in a new reality, a new body, a new business and a new life, and along the way she discovers that the weight loss was merely the beginning of an amazing journey of self-discovery.  Full of both decadent and healthy original recipes of comfort foods, GOOD ENOUGH TO EAT is a story of transformation inside and out.

Risotto Ala Melanie from GOOD ENOUGH TO EATYour browser may not support display of this image. Your browser may not support display of this image.  

2 c CarnaroliYour browser may not support display of this image. or ArborioYour browser may not support display of this image. rice

10 c chicken stock

2 shallots, chopped

2 c cooked chicken meat, shredded (from a store bought rotisserie chicken is fine here)

4 artichoke bottoms (preferably fresh) cooked and diced

½ c frozen petite green peas (optional)

2 T butter

1 T olive oil

½ c dry white wine or champagne

1 pinch saffron threads

¼ c grated parmagiano reggiano

2 T chopped flat leaf parsley

¼ c toasted pine nuts (optional)

Zest of one lemon

Salt and pepper to taste 

Put chicken stock in a saucepan and heat over medium until simmering but not boiling. Melt 1 T butter in a heavy bottom wide pan with the olive oil. Add shallots and cook till translucent. 

Add rice and stir until each grain is coated. Add wine and saffron threads and stir till wine is totally absorbed. Add chicken stock one ladle at a time until almost completely absorbed, and then add next ladle. Stir continuously.  

When it begins to take longer for stock to be absorbed, taste the rice. You are looking for al dente, not mushy or gummy. When you are getting close to the right texture, add the chicken, peas and artichokes to heat through, along with the lemon zest, salt and pepper. When the rice is perfectly cooked, stir in the remaining butter, the cheese, and the parsley, and do a final taste for seasonings. Garnish with pine nuts.


4th of July Special Edition featuring author Christine Blevins' THE TORY WIDOW


The Taste of Revolution 

Our forbears really knew how to celebrate. Upon hearing the Declaration of Independence read aloud for the first time on July 9th in 1776, New Yorkers paraded down Broadway and toppled the gilted lead statue of King George occupying the Bowling Green. After mounting the decapitated “head” to a pike, the celebrants retired to one of the many taverns to raise a pint in toast to the “United States of America”—the name of their new country—heard for the first time that same day. 

Except for beer, our founders would have a hard time recognizing the food and drink we 21st century Americans consume in celebration of Independence Day. If you are looking for a change from hot dogs and potato salad, liven up your Fourth with some authentic 18th century fare.  


UP the Rebels!!! 

Sons & Daughters of Liberty! Give memorable Proof of your patriotism and abstain from the Pernicious Custom of drinking British tea.

A Receipt for a Proper Liberty Tea


Blend in equal parts: Lemon Balm, Rose Petals, Lavender Flowers and Crushed Red Root.

Steep a generous pinch in a pint of boilt water. Pour and strain. If you are fortunate, sweeten with a lump of shop sugar and a good measure of rich cream. 

Mom not only brewed the libation, she made the yeast!!!!

Spruce Beer



Take four ounces of hops, let them boil half an hour in one gallon of water, strain the hop water then add sixteen gallons of warm water, two gallons of molasses, eight ounces of essence of spruce, dissolved in one quart of water, put it in a clean cask, then shake it well together, add half a pint of emptins (see below) then let it stand and work one week, if very warm weather less time will do, when it is drawn off to bottle, add one spoonful of molasses to every bottle.

Emptins (yeast):Take a handful of hops and about three quarts of water, let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emptins to work them, they will keep well cork'd in a bottle five or six weeks.   

Have a little pork in your beef.

Alamode Beef

Take a round of beef; and stuff it with half pound pork, half pound of butter, the soft of half a loaf of wheat bread, boil four eggs very hard, chop them up; add sweet marjoram, sage, parsley, summer savory, and one ounce of cloves pounded, chop them all together, with two eggs very fine, and add a gill of wine, season very high with salt and pepper, cut holes in your beef, to put your stuffing in, then stick whole cloves into the beef, then put it into a two pail pot, with sticks at the bottom, if you wish to have the beef round when done, put it into a cloth and bind it tight with 20 or 30 yards of twine, put it into your pot with two or three quarts of water, and one gill of wine, if the round be large it will take three or four hours to bake it.  

A couple of truly American side dishes.

The American Citron



Take the rind of a large watermelon not too ripe cut it into small pieces, take two pound of loaf sugar, one pint of water, put it all into a kettle, let it boil gently for four hours, then put it into pots for use.  

A Nice Indian Pudding No. 1

3 pints scalded milk, 7 spoons fine Indian meal (corn meal) stir well together while hot, let stand till cooled; add 7 eggs, half pound raisins, 4 ounces butter, spice and sugar, bake one and half hour.   

Got cow? Then you got dessert!

To make a fine Syllabub from the Cow 



Sweeten a quart of cider with double refined sugar, grate nutmeg into it, then milk your cow into your liquor, when you have thus added what quantity of milk you think proper, pour half a pint or more, in proportion to the quantity of syllabub you make, of the sweetest cream you can get all over it.


Liberty Tea recipe written by Christine Blevins (after much and thorough research) 

All other recipes excerpted from the first American cookbook:

by Amelia Simmons, an American orphan, 1796  

The first in a Revolutionary War trilogy, Christine Blevins’ novel, THE TORY WIDOW, begins in 1775, when the colonies are on the brink of war, and plenty of rebellion, adventure - and a even little romance - ensues.

 Visit Christine Blevins' website to learn more about THE TORY WIDOW.


Recipes from author Deanna Cameron

Chicken Braised in Middle Eastern Spiced Sauce

Serves six, or four generously  

In The Belly Dancer, the Egyptian belly dancers at the 1893 Chicago World’s Fair introduce New Orleans native Dora Devereaux to their exotic cuisine—among other things. This savory dish would have been one of Dora’s favorites because it offers the unique flavors of the Middle East prepared in a style that resembles the Creole étouffées of her childhood.  It could be easily served on a buffet or family-style, and would be perfect for your next hafla, book club meeting, or special occasion meal.  




12 chicken thighs, boneless and skinless
2 tablespoons olive oil
1/2 cup onion finely chopped
1 tablespoon garlic, minced
3 tablespoons shallots, minced
4 cinnamon sticks
1 tablespoon ground cumin, toasted*
1 tablespoon ground coriander, toasted*
28 ounces tomato puree
1 tablespoon tomato paste
1 cup chicken broth
15 ounces canned garbanzo beans, rinsed and drained
1 tablespoon fresh mint leaves, thinly sliced
1 tablespoon fresh Italian parsley leaves, minced
Salt and pepper to taste 

Trim and dry the chicken thighs, then season with salt and pepper. In a large sauté pan over medium-high heat, add the oil and heat till it shimmers. Add half the chicken, smooth side down, and sear. About five minutes. Turn over and cook two or three more minutes. Remove to a platter and repeat with the remaining chicken. Lower the heat on the pan to medium and add the onion. When the onion is softened slightly, lower the heat to low and add the garlic, shallots, cinnamon sticks, cumin and coriander, and cook for three minutes. Add the tomato puree and tomato paste, and bring to a boil. Scrape the bottom of the pan to loosen the chicken bits that stuck during the searing. Add the stock, return the chicken to the pan and simmer for an hour. Add the garbanzo beans, and cook another half hour. Remove the cinnamon sticks, stir in the mint and parsley, and season to taste with salt and pepper. Serve. 


Serving suggestion: Serve over Persian-style Rice** with warmed pita wedges on the side and harissa, a spicy-tangy red pepper condiment sold in Middle Eastern shops. To create a full meal, include a side dish of your favorite vegetables broiled on skewers, a platter of Roasted Garlic Hummus**, and refreshing tea enhanced with Sweet Mint Syrup.**

* Cook’s note: To toast, add spices to a dry sauté pan over very low heat and cook while stirring constantly until fragrant. Usually less than a minute. 

** Recipes included. 

Persian-style Rice  

1 1/2 cups basmati or long-grain rice
1 tablespoon salt
1 bunch Italian parsley, optional 

Rinse the rice twice, then cover with warm water and let soak for 20 minutes. Drain. Fill a large pot to the midpoint with water and bring to a boil. Add the rice and salt, and continue boiling until ricesoftens. Drain. Return the rice to the pot and let it sit five minutes to dry. For more flavor, finely chop the Italian parsley leaves and blend into the rice. Yields enough rice to accompany Chicken Braised in Middle Eastern Spiced Sauce. 

Roasted Garlic Hummus  

1 garlic bulb
2 15-ounce cans garbanzo beans (reserve 1/2 cup can juice)
5 tablespoons tahini
Salt to taste
Parsley, paprika and olive oil to garnish, optional 

Separate the garlic cloves from the bulb without removing their skins. Wrap the cloves in aluminum foil spritzed with cooking spray, and roast in a 350-degree oven for 25 minutes. Unwrap the cloves and remove the skins. The cloves should be softened. Put the cloves, garbanzo beans (with the 1/2 cup reserved juice) and tahini in a food processor. Blend until the mixture reaches the desired consistency. Add water a tablespoon at a time to thin, if necessary. Season with salt to taste. Garnish with parsley, paprika and a drizzle of olive oil. 

Sweet Mint Syrup  

1/2 cup water
1 cup granulated sugar
5 to 10 mint leaves (depending on strength of mint flavor you desire) 

Bring the water to a boil. Dissolve the sugar into the water, stirring constantly. Remove from heat and add mint leaves. Allow to steep for 10 minutes (more time will make the flavor stronger). Remove the leaves and pour the syrup into a small carafe or pitcher for serving. Add to iced or hot tea to taste.  

Visit Deanna Cameron's website to learn more about THE BELLY DANCER


Authors, Books & Recipes featuring Lisa Jackson



Check out these great recipes featured in some of Lisa Jackson's novels including SHIVER, COLD BLOODED, and WICKED GAME (written with co-author Nancy Bush):

Recipe Recipe Buffalo Steak House Salad
Trout Cake Cakes Spicy Clam Chowder