Get held HOSTAGE

I have a newly reissued book in stores today. The captor/captive romance is a fave fantasy of mine. 🙂

One of my favorite readers is the Super Librarian. Heres what she had to say about The Hostage, in a brand-new edition in stores now:

“…I had always heard that Susan Wiggs was a wonderful writer, but had never had the chance to read one of her books for myself. After finishing The Hostage, I can see that the praise is justified. Wiggs has done the near impossible — taken two characters that I should have despised and made me care about them.” Wendy Crutcher, the Super Librarian.

Heres a bit about the book, which launches the Chicago Fire Trilogy. On October 8, 1871, one small spark ignites re city of Chicago, sending its residents into panic. Three very different young ladies at a soiree run for their lives. And amid the chaos, each chance encounter leads to an unexpected new love.
Book One is Deborahs story: Unaware of the fire sweeping toward them, Deborah Sinclair confronts her wealthy, powerful father, determined to refuse the society marriage he has arranged for her. Suddenly, out of the smoke and flames, a stranger appears–gun in hand, intent on avenging an unforgivable crime. As fire consumes the elegant mansion, the ruthless man takes the fragile, sheltered heiress hostage.
Swept off to mist-shrouded Isle Royale, Deborah finds herself the pawn in Tom Silver’s dangerous game of revenge. Despite her horror at being kidnapped, she is drawn to the people of the close-knit community and to the startling beauty of the island. As she engages in a battle of wits with her brooding captor, Deborah begins to understand the injustice that fuels his anger, an injustice wrought by her own family. And as winter imprisons the isolated land, she finds herself a hostage of her own heart….
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In honor of the trilogy, heres a recipe straight from the famed Marshall Fields cookbook:
Lobster (or Crab) Newburg For Two

• 4 tablespoons butter
• 1 shallot, minced
• 1/4 cup diced red bell pepper
• 4 tablespoons flour
• 1 cup chicken or vegetable broth
• 1/4 cup dry sherry
• 1 cup sliced mushrooms
• 1 lb lobster or crabmeat
• 1/2 cup half-and-half
• 1/2 cup fresh breadcrumbs
• 1 tablespoon grated parmesan cheese

Melt butter; saute shallot, red pepper and mushrooms. Add flour and stir; add broth and sherry. Add lobster or crab and half and half. Do not boil, but heat through. Spoon into a one-quart casserole dish. Sprinkle with breadcrumbs and Parmesan cheese. Place under broiler and toast until breadcrumbs are light brown.