Butcher, Baker


Book Description

The horrific true story of serial kidnapper, rapist, and killer Robert Hansen’s reign of terror As oil-boom money poured into Anchorage, Alaska the city quickly became a prime destination for the seedier elements of society: prostitutes, pimps, con men, and criminals of all breeds looking to cash in. However, something even worse lurked in their midst. To all who knew him, Robert Hansen was a typical hardworking businessman, husband, and father. But hidden beneath the veneer of mild respectability was a monster whose depraved appetites could not be sated. From 1971 to 1983, Hansen was a human predator, stalking women on the edges of Anchorage society—women whose disappearances would cause scant outcry, but whose gruesome fates would shock the nation. After his arrest, Hansen confessed to seventeen brutal murders, though authorities suspect there were more than thirty victims. Alaska State Trooper Walter Gilmour and writer Leland E. Hale tell the story of Hansen’s twisted depredations—from the dark urges that drove his madness to the women who died at his hand and finally to the authorities who captured and convicted the killer who came to be known as the “Butcher Baker.”




The Butchers, the Baker


Book Description

Twelve hours after Pearl Harbor, Clark Field in the Philippines was attacked by Japanese aircraft. Among the survivors was Private Victor L. Mapes, who spent the next three years fleeing from and then being imprisoned by the Japanese military machine. When the tide of battle in the Pacific turned against the Japanese, Mapes experienced more harrowing conditions than before. After his unmarked prison ship was torpedoed by an American submarine, the wounded author struggled in the water against the elements and the enemy, as the Japanese tried to kill the escaping POWs. Mapes' memoir chronicles a gruelling three-year ordeal that was punctuated by strange and often amusing encounters with fellow Americans, Japanese, Filipinos, and the fierce Moros of Mindanao Island. The memoir includes photographs and maps, as well as a bibliography and index.




The Butcher, the Baker, the Candlestick Maker


Book Description

At the beginning of each decade for 200 years the national census has presented a self-portrait of the British Isles. The census has surveyed Britain from the Napoleonic wars to the age of the internet, through the agricultural and industrial revolutions, possession of the biggest empire on earth and the devastation of the 20th century's two world wars. In The Butcher, the Baker, the Candlestick Maker, Roger Hutchinson looks at every census between the first in 1801 and the latest in 2011. He uses this much-loved resource of family historians to paint a vivid picture of a society experiencing unprecedented changes. Hutchinson explores the controversial creation of the British census. He follows its development from a head-count of the population conducted by clerks with quill pens, to a computerised survey which is designed to discover 'the address, place of birth, religion, marital status, ability to speak English and self-perceived national identity of every twenty-seven-year-old Welsh-speaking Sikh metalworker living in Swansea'. All human life is here, from prime ministers to peasants and paupers, from Irish rebels to English patriots, from the last native speakers of Cornish to the first professional footballers, from communities of prostitutes to individuals called 'abecedarians' who made a living from teaching the alphabet. The Butcher, the Baker, the Candlestick Maker is as original and unique as those people and their islands on the cutting edge of Europe.







The Butcher Baker


Book Description

Can good and evil coexist? Can a family man also be a ruthless killer? From the start, Robert Hansen seemed destined for an unhappy life. Overworked by his strict parents and relentlessly bullied by his classmates, he spent his teenage years alone. His love of archery and hunting were the only comforts he had until he left his small town for Alaska, the last great frontier. Now a man, his hunting skills earned him prestige, while his new business earned him the trust and admiration of Anchorage's people. It seemed like Hansen had finally turned his life around. When countless women around town went missing, no one had any idea that he was hunting a very different kind of game. Witness the depraved second life of a respected family man--the life of the worst serial killer in Alaska's history. Draw your own conclusions as you explore the story behind the making of The Butcher Baker. CAUTION: True Crime Explicit is a series that contains descriptive accounts of abuse and violence. If you are especially sensitive to graphic content, it is advisable to avoid this series.




Voracious


Book Description

An Irresistible Literary Feast Stories and recipes inspired by the world's great books As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including: The perfect soft-boiled egg in Jane Austen's Emma Grilled peaches with homemade ricotta in tribute to Joan Didion's Goodbye to All That New England clam chowder inspired by Herman Melville's Moby-Dick Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs Brown butter crv?pes from Gillian Flynn's Gone Girl Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.




Butcher, Baker, Vampire Slayer


Book Description

Violetta Tancetta is ready to don her twin brother's suit and tie, and take his place in an elite Private Boy's school for his last year at high school. Violetta is an overachiever who has never turned down a challenge and even after her parents were slaughtered in a freak tiger attack, she's going to save her brother's future whether he wants her to or not. Eighteen-year-old, Violetta Tancetta has no idea that the school isn't only for rich, prissy boys, but also the premier training ground for the next generation of Butchers, or those trained to slaughter vampires, werewolves, and anything else that goes bump in the night. There, she gains the friendship and respect of the greatest Butcher of them all, wickedly handsome Orion who constantly threatens to unmask her male persona.




The Fabulous Baker Brothers


Book Description

Tom and Henry Herbert - The Fabulous Baker Brothers - are fifth generation bakers with a passion for food in all its forms. Tom is a talented master baker whose famous Hobbs House Bakery sits just next door to his younger brother Henry's butchery. Together our young brothers work side by side making the amazing bread and delicious meaty accompaniments and fillings that have made their businesses so successful. Here, in this brand new cook book to accompany the hit Channel 4 show, The Fabulous Baker Brothers share with us mouthwatering oven-based recipes that unlock a world of gorgeous homemade breads, pastries, pies, cakes and confectionary. With carefully chosen ingredients and some easily-mastered techniques - this is healthy, wholesome, beautiful food that doesn't cost the earth to make. Fully illustrated throughout with photographs of the boys, their shops and Cotswold surrounds, and of course their stunning produce, this cook book gets to the fundamental heart of British good food as two of the country's most respected and successful artisans teach us how to bake like professionals in our own homes.




The Cook & the Butcher (Williams-Sonoma)


Book Description

This friendly and accessible cookbook offers over 100 recipes for delicious meals using a wide range of popular beef, pork, lamb, and veal cuts and aims to help the home cook get the most out of meat for dinner. Each chapter begins with quick-cooking cuts and easy methods, like stir-frying, and progresses from there, offering recipes for grilling and pan-frying, and ending with recipes for more time-consuming cooking methods, such as roasting and braising. The recipes use a range of meat cuts that are easy to find at the butcher counter, and the flavors of the dishes, though varied and modern, are crowd-pleasing and familiar. The text is informative and comprehensive, but not too daunting or technical. Most of the recipes are accompanied by useful tips written by more than twenty butchers from across America.