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The PBS chef discusses the cooking methods behind his creations and presents more than two hundred recipes for such dishes as Shrimp Sambuca, Blue Crab Cakes with Mango, Grilled Tuna with Papaya and Pineapple, and other treats. TV tie-in. 50,000 first printing.

The PBS chef discusses the cooking methods behind his creations and presents more than two hundred recipes for such dishes as Shrimp Sambuca, Blue Crab Cakes with Mango, Grilled Tuna with Papaya and Pineapple, and other treats. TV tie-in. 50,000 first printing.

Before mild-mannered furniture salesman Al Tuschman left New Jersey for a week in Key West, he hadn't an enemy in the world. But a series of puzzling assaults on his privacy, his sanity, and his life has turned his stay at the tasteful Paradise Hotel into Tropical Hell. Maybe it's the humidity. Maybe the Sambuca. Or maybe it's the nickname emblazoned on his license plate: Big Al.For Big Al Marracotta, Mafia capo, a Florida getaway means outrunning a career in crime and rancid calamari. For Katy Sansone it's a bid for sunshine and self-respect--until a case of mistaken identity pits the confused woman against a bafflement of Als and more danger than any one of them had reason to pack for. Now, if Tuschman doesn't watch his back, somebody's going to be reporting the death of another salesman. . . .

The 100 fanciful no-bake, do-ahead recipes in Icebox Desserts range from updated classics to inspired new crowd-pleasers and are accompanied by gorgeous photographs. Need cool inspiration for a grown-up dessert? Try Chocolate and Orange Bavarian Cake or Sambuca and Espresso Mousse. Delight the kids in your crowd with fun and delicious treats, like Devil Dog Icebox Cake or Ice Cream Sundae Cones. Create show-stoppers for all ages with a Watermelon Ice Cream Bombe, a Strawberry and Cream Trifle, or a contemporary Buche de Noel. Any time of year, there's nothing cooler-or tastier-than an icebox dessert!