A new case for the ladies of the WISE enquiries agency . . . Henry Devereaux Twyst, eighteenth Duke of Chellingworth, is terribly worried about some water damag

A bookseller is baffled when he winds up with more books at the end of the month than at the beginning, so Althea investigates. Carol discovers that the previou

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce cause

Henry Twyst, eighteenth Duke of Chellingworth, retains the services of a local book restorer to tackle much-needed repairs to his book collection. This antiquar

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are suc