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The Billionaire’s Cook
When Manhattan’s most successful billionaire, Alessio Castelli, hires me to be his personal cook, I’m determined not to fall for him.
Too bad he’s simply too hot to resist.
He says I’m not his type, but he watches me like I’m his next obsession… and when his control finally snaps, he claims me as his, unable to stay away from me.
What starts as temptation quickly turns into something far more dangerous; because men like Alessio don’t love. They possess.
Just when I begin to believe I might mean more to him than a secret in his bed, a previous lover from his past returns… pregnant and claiming the child is his.
Now I’m trapped between the man who refuses to let me go and the kind of heartbreak that will ruin me for good, because I’m already hopelessly in love with him.
And the worst part?
Walking away from him might be harder than staying.
10
168
ChaptersRecipe of Love
Asha, an orphan at a young age, is now on the brink of helplessness and despair. Would she let despair to chase her for the rest of her life? No, thus, she faces the man who wants her dead and dares to stand as a woman in the world of male chefs. She creates her own dishes and makes his father's recipes alive again. Her adventures lead to clues of her father's real killer and get entangles with love at the same time. Somehow, when she is face to face with the murderer, will she forgive or not? The Recipe of Love will show her the right decision to make.
10
94
ChaptersA Ghost Cooked For Me
I rented a house with a bloody history because it was cheap.
On the first night after moving in, the faucet turned on by itself.
I yelled into thin air, “Are you paying the water bill?!”
The water instantly stopped flowing.
I thought that was just the beginning of the ghost not bothering me.
Unexpectedly, the next day, I saw a main course with two side dishes prepared on the dining table.
10
9
ChaptersServed on a Platter
I applied for a popular online job as a personal chef.
I thought I'd be cooking simple, home-style meals, but I quickly found myself trapped in a world of surprises. The food they were craving was me, served on a platter.
The wealthy women were looking for excitement, torturing me night after night.
But what they didn't realize was, the real thrill came when the dogs turned on each other.
0
8
ChaptersCatering with Love
Talented Chef Renee' has been consumed with running her new catering business with her sisters, Jennifer and Suzanne. It isn't until John walks through their door that she realizes something may be missing in the recipe of her life.
For the past year, John has been dealing with the fallout of his wife's abandonment. He's had to learn to be a single dad to their 8 year old daughter and will do anything to fill the void her mother left. It isn't until he commissions Renee' for his daughters birthday party that he realizes he's forgotten that he's not only a father, but a man.
They both think they're content in their lives, but sometimes the right amount of spice can turn an okay dish into a magnificent one.
0
47
ChaptersThe Meal Before Everything
Even though I knew cows were sacred to the Indorians, I still supported their biological daughter in her plan to serve beef at the dinner table of Indoria's wealthiest man.
In my previous life, the wealthiest man in Indoria had held a nationwide contest to choose a wife. My sister had fought her way to the final round and planned to make a beef and veggie stew for the ultimate cooking challenge.
I rushed to stop her, warning that in Indoria's religion, cows were considered holy, and eating beef could have serious legal consequences.
However, my sister thought I was deliberately humiliating her for being "uncultured." In a fit of anger, she ran out, only to be struck and killed by a car.
My adoptive parents tried to console me, telling me it was not my fault, that it was simply bad luck.
Later, thanks to my exceptional cooking skills, I became the wife of Indoria's wealthiest man.
Yet on the very day of my wedding, my adoptive parents sold me to the slums.
That night, as eight men assaulted me one after another, I cried and demanded to know why.
They kicked me viciously and spat:
"If you hadn't made things difficult for Janet, she wouldn't have died. You owe her this!"
By the end of that night, I had bled to death.
Meanwhile, my adoptive parents used the money given by Indoria's wealthiest man to build a lavish tomb for their biological daughter.
When I opened my eyes again, I had returned to the day my sister was about to serve her beef and veggie stew to Indoria's wealthiest man.
0
8
ChaptersQuestions About How To Cook That
How to make recipes from RecipeTin Eats Dinner?
5 Answers2025-12-10 11:01:00
Exploring recipes from 'RecipeTin Eats Dinner' feels like unlocking a treasure trove of flavors! I love how the book balances simplicity with depth—each dish tells a story. Take the garlic butter prawns: searing the prawns just right, then bathing them in that golden, herb-infused butter is pure magic. The recipes don’t just list steps; they teach you the why behind techniques, like how resting meat ensures juiciness. My kitchen smells like a bistro whenever I dive into this book.
One tip I swear by? Prep everything before firing up the stove. Nagi’s recipes move fast, and having ingredients measured and chopped saves chaos. The crispy pork belly is a weekend project—low-and slow roasting, then a blistering finish under the broiler. It’s crunchy, unctuous, and worth every minute. I’ve gifted this book to three friends already—it’s that good.
One tip I swear by? Prep everything before firing up the stove. Nagi’s recipes move fast, and having ingredients measured and chopped saves chaos. The crispy pork belly is a weekend project—low-and slow roasting, then a blistering finish under the broiler. It’s crunchy, unctuous, and worth every minute. I’ve gifted this book to three friends already—it’s that good.
How to cook recipes from Effortlessly Elevated Eats?
5 Answers2025-12-08 05:48:27
Cooking from 'Effortlessly Elevated Eats' feels like unlocking a cheat code for gourmet meals without the fuss. The book’s genius lies in its simplicity—ingredients are often pantry staples, but the combinations are mind-blowing. Take their miso-glazed salmon: just mix miso, honey, and soy sauce, slather it on, and bake. The umami depth tastes like something from a high-end restaurant, yet it takes 15 minutes.
Their avocado chocolate mousse is another winner. Blending ripe avocados with cocoa powder and a touch of maple syrup creates a decadent dessert that’s secretly healthy. The recipes are forgiving, too—no precision required, just vibes. I’ve messed up measurements and still ended up with dishes that wow my friends. It’s my go-recommendation for anyone who wants to impress without stress.
Their avocado chocolate mousse is another winner. Blending ripe avocados with cocoa powder and a touch of maple syrup creates a decadent dessert that’s secretly healthy. The recipes are forgiving, too—no precision required, just vibes. I’ve messed up measurements and still ended up with dishes that wow my friends. It’s my go-recommendation for anyone who wants to impress without stress.
How to cook recipes from A Bountiful Kitchen?
4 Answers2025-12-28 12:31:22
I adore cooking from 'A Bountiful Kitchen'—it's like having a warm hug in cookbook form! The key is to start with the pantry staples they emphasize, like good-quality olive oil and fresh herbs. Their recipes often build layers of flavor, so don’t rush the sautéing or simmering steps. One of my favorites is their roasted tomato soup; letting the tomatoes caramelize slowly makes all the difference.
Another tip: their baked goods section is gold. The buttermilk biscuit recipe? Flaky perfection, but handle the dough as little as possible. I’ve learned that overmixing is the enemy of tenderness. Also, their measurements are spot-on, so trust the ratios—especially in desserts like the chocolate olive oil cake, where precision matters. Every time I cook from it, I feel like I’m part of their cozy kitchen vibe.
Another tip: their baked goods section is gold. The buttermilk biscuit recipe? Flaky perfection, but handle the dough as little as possible. I’ve learned that overmixing is the enemy of tenderness. Also, their measurements are spot-on, so trust the ratios—especially in desserts like the chocolate olive oil cake, where precision matters. Every time I cook from it, I feel like I’m part of their cozy kitchen vibe.
How to cook recipes from Cooking Up Christmas?
5 Answers2025-12-01 15:03:20
The recipes from 'Cooking Up Christmas' are such a cozy, festive delight! I love how they blend tradition with a modern twist. The gingerbread cookies, for instance, aren’t just your standard cutouts—they include a hint of orange zest that makes them pop. I’d recommend starting with the easy ones, like the spiced hot chocolate, which uses dark cocoa and a pinch of cayenne for warmth. The key is to prep ingredients ahead since holiday cooking can get chaotic.
For the showstopper dishes, like the herb-crusted roast, patience is everything. The recipe calls for slow roasting to lock in juices, and basting with a rosemary-infused butter. It’s worth every minute! I once paired it with their cranberry-glazed Brussels sprouts, and the sweet-tart balance was unreal. Don’t skip the dessert chapter either—their peppermint cheesecake is a crowd-pleaser, with a chocolate crust that crumbles just right.
For the showstopper dishes, like the herb-crusted roast, patience is everything. The recipe calls for slow roasting to lock in juices, and basting with a rosemary-infused butter. It’s worth every minute! I once paired it with their cranberry-glazed Brussels sprouts, and the sweet-tart balance was unreal. Don’t skip the dessert chapter either—their peppermint cheesecake is a crowd-pleaser, with a chocolate crust that crumbles just right.
How to cook dishes featured in serie cuisine?
3 Answers2026-06-29 11:19:12
Cooking dishes from my favorite shows is like stepping into their world—I love how 'The Bear' made me obsessed with beef Wellington! First, I study the scene carefully, pausing to jot down ingredients and techniques. For 'Julie & Julia,' I recreated the boeuf bourguignon, spending hours searing beef and simmering wine until my kitchen smelled like a Parisian bistro.
Sometimes, I cross-reference with cookbooks or food blogs to fill gaps—like when 'Midnight Diner' never clarified the exact ratio of mirin in their tamagoyaki. Trial and error is part of the fun, though. Once, my 'Stranger Things' Eggo waffles came out burnt, but hey, even Eleven had to practice her powers! The key? Patience and treating each recipe like a love letter to the show.
Sometimes, I cross-reference with cookbooks or food blogs to fill gaps—like when 'Midnight Diner' never clarified the exact ratio of mirin in their tamagoyaki. Trial and error is part of the fun, though. Once, my 'Stranger Things' Eggo waffles came out burnt, but hey, even Eleven had to practice her powers! The key? Patience and treating each recipe like a love letter to the show.
How to cook recipes from Shred Happens?
3 Answers2025-12-30 19:58:51
Shred Happens has some seriously fun recipes that blend gaming vibes with real-world cooking! I love how they turn in-game food into something you can actually make at home. Take their 'Monster Hunter Rathalos Wings'—they’re basically spicy chicken wings with a fiery glaze, inspired by the game’s iconic wyvern. The key is marinating the wings overnight in a mix of soy sauce, garlic, and chili paste, then tossing them in a sweet-spicy glaze after frying or baking.
Another favorite is their 'Legend of Zelda Meat Skewers,' which are just hearty chunks of beef or lamb marinated in herbs and grilled. The trick is using rosemary and thyme to mimic that 'wilderness' feel from the game. I’d recommend pairing these with roasted potatoes or a simple salad to round out the meal. Cooking these feels like bringing a bit of the game world to life, and it’s a blast to share with friends who are fans too.
Another favorite is their 'Legend of Zelda Meat Skewers,' which are just hearty chunks of beef or lamb marinated in herbs and grilled. The trick is using rosemary and thyme to mimic that 'wilderness' feel from the game. I’d recommend pairing these with roasted potatoes or a simple salad to round out the meal. Cooking these feels like bringing a bit of the game world to life, and it’s a blast to share with friends who are fans too.
How to cook recipes from The 100 Most Jewish Foods?
2 Answers2026-02-13 23:47:13
Exploring the recipes from 'The 100 Most Jewish Foods' feels like stepping into a vibrant culinary tradition that’s rich with history and flavor. I love how the book blends storytelling with cooking, making each dish feel like a celebration of culture. Take something like matzo ball soup—it’s not just about boiling broth and dumplings; it’s about the texture of the matzo balls (fluffy vs. dense debates are legendary!), the depth of the chicken stock, and the nostalgia it evokes. I’d start by mastering the basics: a good schmaltz (rendered chicken fat) is key for authenticity, and don’t skip the step of letting the matzo ball mixture chill. It makes all the difference.
For something heartier, like brisket, the book’s approach is all about low-and-slow cooking with a sweet-and-sour tang from ingredients like apricots or vinegar. I’ve experimented with adding a bit of coffee or cola to the braising liquid for extra depth, which might raise eyebrows but tastes amazing. And let’s not forget rugelach—those crescent-shaped pastries are my weakness. The dough needs to be tender, almost like a croissant, and the fillings (cinnamon-sugar, raspberry jam, or chocolate) should ooze just a little when baked. The book’s tips on rolling and shaping are gold. Cooking from this collection isn’t just about following steps; it’s about connecting to generations of kitchens and stories.
For something heartier, like brisket, the book’s approach is all about low-and-slow cooking with a sweet-and-sour tang from ingredients like apricots or vinegar. I’ve experimented with adding a bit of coffee or cola to the braising liquid for extra depth, which might raise eyebrows but tastes amazing. And let’s not forget rugelach—those crescent-shaped pastries are my weakness. The dough needs to be tender, almost like a croissant, and the fillings (cinnamon-sugar, raspberry jam, or chocolate) should ooze just a little when baked. The book’s tips on rolling and shaping are gold. Cooking from this collection isn’t just about following steps; it’s about connecting to generations of kitchens and stories.
How to cook recipes from The Naked Kitchen?
3 Answers2026-06-20 09:00:51
The Naked Kitchen' is all about stripping recipes down to their purest, most vibrant forms—think fresh ingredients, simple techniques, and bold flavors. I love how their approach celebrates unprocessed, whole foods. For their avocado toast, for example, they skip the fussy extras and just let ripe avocado, flaky salt, and crusty bread shine. Their tahini dressing is another winner: just blend tahini, lemon, garlic, and water until creamy. No obscure ingredients, no convoluted steps.
One thing I’ve learned from their philosophy is to trust quality produce. Their roasted vegetable bowls taught me that a hot oven, good olive oil, and patience are all you need for caramelized perfection. If you’re new to their style, start with their grain salads—they’re forgiving and packed with texture. Their recipes often include swaps, too, so don’t stress if you’re missing an herb or spice. The key is to taste as you go and adjust to your preferences. After cooking from their book for months, I’ve noticed my pantry’s gotten simpler, but my meals feel more exciting.
One thing I’ve learned from their philosophy is to trust quality produce. Their roasted vegetable bowls taught me that a hot oven, good olive oil, and patience are all you need for caramelized perfection. If you’re new to their style, start with their grain salads—they’re forgiving and packed with texture. Their recipes often include swaps, too, so don’t stress if you’re missing an herb or spice. The key is to taste as you go and adjust to your preferences. After cooking from their book for months, I’ve noticed my pantry’s gotten simpler, but my meals feel more exciting.
How to cook meals from RecipeTin Eats: Dinner?
4 Answers2025-12-12 08:47:26
it's my go-to for weeknight meals that don’t skimp on flavor. Nagi’s recipes strike this perfect balance between approachable and gourmet—like her creamy garlic prawns, which feel fancy but take barely 15 minutes. The key is prepping ingredients beforehand; her steps are streamlined, but mise en place saves chaos later.
One tip? Don’t skip the 'why' notes beneath instructions. They explain techniques (like searing meat properly) that elevate dishes beyond the recipe. Her honey soy chicken thighs became legendary in my friend group after I tweaked the marinade time—overnight makes them insanely tender. Also, her portion sizes are generous; leftovers often taste better the next day!
One tip? Don’t skip the 'why' notes beneath instructions. They explain techniques (like searing meat properly) that elevate dishes beyond the recipe. Her honey soy chicken thighs became legendary in my friend group after I tweaked the marinade time—overnight makes them insanely tender. Also, her portion sizes are generous; leftovers often taste better the next day!
How to cook recipes from Tasting History: Explore the Past Through 4,000 Years of Recipes?
3 Answers2026-01-15 09:21:34
Cooking from 'Tasting History' feels like stepping into a time machine with a wooden spoon! The recipes are fascinating because they blend archaeology with culinary adventure—like recreating Mesopotamian stews or Roman garum. I started with the honey cakes from ancient Egypt because, honestly, who can resist dessert history? The trick is to approach ingredients with flexibility; some items (like silphium) are extinct, so substitutions are necessary (asafoetida works for garum). I also recommend watching the YouTube episodes alongside—Max Miller’s context about feasting customs or famine years adds layers to the experience.
One thing I learned? Ancient recipes assume you know basics like fermentation timelines or hearth temperatures, so modern adjustments are key. For example, the Tudor-era ‘shrewsbury cakes’ needed my oven dialed down to 325°F instead of ‘bake until golden.’ And don’t skip the research! Tracking down barley flour or mastic gum became a scavenger hunt that connected me to specialty grocers and online forums. Now my friends demand ‘Byzantine pork with figs’ at every potluck—it’s a conversation starter and a delicious way to time-travel.
One thing I learned? Ancient recipes assume you know basics like fermentation timelines or hearth temperatures, so modern adjustments are key. For example, the Tudor-era ‘shrewsbury cakes’ needed my oven dialed down to 325°F instead of ‘bake until golden.’ And don’t skip the research! Tracking down barley flour or mastic gum became a scavenger hunt that connected me to specialty grocers and online forums. Now my friends demand ‘Byzantine pork with figs’ at every potluck—it’s a conversation starter and a delicious way to time-travel.
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