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132 books
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13 voters
Plums Books
Showing 1-26 of 26
Twelve Sharp (Stephanie Plum, #12)
by (shelved 2 times as plums)
avg rating 4.17 — 105,951 ratings — published 2006
Eleven on Top (Stephanie Plum, #11)
by (shelved 2 times as plums)
avg rating 4.17 — 116,302 ratings — published 2005
Hard Eight (Stephanie Plum, #8)
by (shelved 2 times as plums)
avg rating 4.17 — 131,742 ratings — published 2002
Ten Big Ones (Stephanie Plum, #10)
by (shelved 2 times as plums)
avg rating 4.16 — 109,013 ratings — published 2004
To the Nines (Stephanie Plum, #9)
by (shelved 2 times as plums)
avg rating 4.17 — 126,514 ratings — published 2003
One for the Money (Stephanie Plum, #1)
by (shelved 2 times as plums)
avg rating 4.05 — 579,057 ratings — published 1994
Hot Six (Stephanie Plum, #6)
by (shelved 2 times as plums)
avg rating 4.19 — 138,618 ratings — published 2000
Four to Score (Stephanie Plum, #4)
by (shelved 2 times as plums)
avg rating 4.17 — 150,974 ratings — published 1998
Seven Up (Stephanie Plum, #7)
by (shelved 2 times as plums)
avg rating 4.16 — 133,273 ratings — published 2001
High Five (Stephanie Plum, #5)
by (shelved 2 times as plums)
avg rating 4.18 — 136,561 ratings — published 1999
Two for the Dough (Stephanie Plum, #2)
by (shelved 2 times as plums)
avg rating 4.10 — 179,225 ratings — published 1996
Three to Get Deadly (Stephanie Plum, #3)
by (shelved 2 times as plums)
avg rating 4.15 — 162,925 ratings — published 1997
Plum Lovin' (Stephanie Plum, #12.5)
by (shelved 1 time as plums)
avg rating 3.77 — 60,072 ratings — published 2007
Plum Lucky (Stephanie Plum, #13.5)
by (shelved 1 time as plums)
avg rating 3.78 — 55,187 ratings — published 2008
Finger Lickin' Fifteen (Stephanie Plum, #15)
by (shelved 1 time as plums)
avg rating 4.03 — 96,188 ratings — published 2009
Sizzling Sixteen (Stephanie Plum, #16)
by (shelved 1 time as plums)
avg rating 3.99 — 87,583 ratings — published 2010
Notorious Nineteen (Stephanie Plum, #19)
by (shelved 1 time as plums)
avg rating 3.99 — 78,266 ratings — published 2012
Lean Mean Thirteen (Stephanie Plum, #13)
by (shelved 1 time as plums)
avg rating 4.11 — 102,858 ratings — published 2007
Smokin' Seventeen (Stephanie Plum, #17)
by (shelved 1 time as plums)
avg rating 4.00 — 89,722 ratings — published 2011
Beloved Stranger (Silhouette Romance, #824)
by (shelved 1 time as plums)
avg rating 3.38 — 16 ratings — published
Top Secret Twenty-One (Stephanie Plum, #21)
by (shelved 1 time as plums)
avg rating 3.92 — 67,063 ratings — published 2014
Takedown Twenty (Stephanie Plum, #20)
by (shelved 1 time as plums)
avg rating 3.88 — 71,883 ratings — published 2013
Fearless Fourteen (Stephanie Plum, #14)
by (shelved 1 time as plums)
avg rating 4.06 — 100,154 ratings — published 2008
Explosive Eighteen (Stephanie Plum, #18)
by (shelved 1 time as plums)
avg rating 3.98 — 85,521 ratings — published 2011
Plum Spooky (Stephanie Plum, #14.5)
by (shelved 1 time as plums)
avg rating 3.85 — 50,663 ratings — published 2009
Wicked Appetite (Lizzy & Diesel, #1)
by (shelved 1 time as plums)
avg rating 3.79 — 62,764 ratings — published 2009
“The duck breast sits on a plate, a reflective sheen glistening on its plump, burgundy underbelly. The white fat sits tightly against it, a textured, honeycomb patten contrasting with the sleek meat.
Ed remembers from Friday-night takeaways growing up that his mother always had duck with plum sauce from the local Chinese restaurant. He roots through the fruit bowl, but to his dismay, no plums. They're out of season. He turns his attention to the overflowing pantry, and finds an unopened jar of ume jam. He opens it, sniffs, and gives the jar a small shake. The orange contents wobble gently, shining and slimy under the bright kitchen lighting. A unique medley of European and Japanese cuisine. Perfect.”
― Greedy
Ed remembers from Friday-night takeaways growing up that his mother always had duck with plum sauce from the local Chinese restaurant. He roots through the fruit bowl, but to his dismay, no plums. They're out of season. He turns his attention to the overflowing pantry, and finds an unopened jar of ume jam. He opens it, sniffs, and gives the jar a small shake. The orange contents wobble gently, shining and slimy under the bright kitchen lighting. A unique medley of European and Japanese cuisine. Perfect.”
― Greedy
“This white broth...
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"
"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! "
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”
― 食戟のソーマ 13 [Shokugeki no Souma 13]
... is soy milk!"
"That's right! I mixed a dash of parmesan cheese and a little dollop of miso paste into the soy milk and then lightly simmered it.
This is my pike dish...
Pike Takikomi Rice, Ojiya Style!"
OJIYA
Also called "Zosui," Ojiya is soup stock and seasonings added to precooked rice, vegetables and fish and cooked into a thick porridge. It is distinctly different from dishes like risotto, which is uncooked rice that is first sautéed in butter and oils before adding liquid... and Okayu, which is a rice gruel cooked to soupy softness in extra water.
"Soy milk?"
"Ah, so you finally see it, Alice.
Like all soups, the most important part of Ojiya porridge is the stock!
He built this dish to be porridge from the start...
... with soy milk as the "stock"!"
"Soy milk as soup stock?!"
"Can you even do that?!"
"So that's what it is!
Soup stock is essentially meant to be pure umami. Like kombu kelp- a common stock- soy milk is packed with the umami component glutamic acid. It's more than good enough to serve as a sound base for the Ojiya porridge! Not only that, umami flavors synergies with each other. Adding two umami components to the same dish will magnify the flavor exponentially!
The inosinic acid in the pike and the glutamic acid in the soy milk... combining the two makes perfect, logical sense! "
"Soy milk Ojiya Porridge. Hm. How interesting!"
" Mm! Delicious! The full-bodied richness of the cheese and the mild, salty flavor of the miso meld brilliantly with the rice! Then there are the chunks of tender pike meat mixed in...
... with these red things. Are they what I think they are?"
"Yep! They're crunchy pickled-plum bits!"
"What?!"
"Again with the dirt cheap, grocery store junk food! Like that cracker breading and the seaweed jelly pearls..."
"He totally dumped those in there just for the heck of it!"
"These pickled plums are a very important facet of the overall dish! They have a bright, pleasing color and a fun, crunchy texture. Not only that, their tart flavor cuts through the rich oiliness of the pike meat, giving the dish a fresh, clean aftertaste. And, like all vinegary foods, they stir the appetite- a side effect that this dish takes full advantage of!
Finally, these plums are salt pickled! It is no wonder they make a perfect accent to the pickled pike at the center of the dish!"”
― 食戟のソーマ 13 [Shokugeki no Souma 13]
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