(Women who leave wet teaspoons in sugar bowls need not apply)."I haven't woken up with a cup of tea by the bed for seven years. It seems such a small thing but it's one of a thousand things I miss about having someone around to take care of me. I have spent my entire adult life getting things the way I want them and all I want now is someone to give it all up for." Jon RichardsonIs your filing faultless? Your CDs, apostrophes, cutlery all in the right places? Can you eat a biscuit in the correct way? Then Jon Richardson (single for seven years and counting) could be your ideal man.Living alone in a one bedroom flat in Swindon, 27 year old Jon has had far too much time on his hands to think. In fact to obsess. About almost everything. Jon's obsessive compulsive personality disorder has seen him arrange the coins in his pockets in ascending size and colour code his bookshelves. It takes him less than 90 seconds to locate a receipt for a pair of shoes he bought in 1997. Over to the filing cabinet and R for receipts, S for shoes.But Jon doesn't want to be like this, in fact he would quite like to share his life with someone. But who could that someone be? Someone like himself, a quarrelsome perfectionist only with breasts and less body hair? Absolutely not. But who exactly is Jon looking for and where will he find her? Faced with a loveless future filled with his own peculiar quirks and perfectionism, Jon sets about his search for The One. The question is, will he mind her keeping the knives to the left of the forks in the cutlery drawer or organising the CDs by genre and not alphabetically?

    Anybody interested in Scottish history needs to read it' Andrew Marr, Sunday Times Eighteenth-century Scotland is famed for generating many of the enlightened ideas which helped to shape the modern world. But there was in the same period another side to the history of the nation. Many of Scotland's people were subjected to coercive and sometimes violent change, as traditional ways of life were overturned by the 'rational' exploitation of land use. The Scottish Clearances is a superb and highly original account of this sometimes terrible process, which changed the Lowland countryside forever, as it also did, more infamously, the old society of the Highlands.Based on a vast array of original sources, this pioneering book is the first to chart this tumultuous saga in one volume, with due attention to evictions and loss of land in both north and south of the Highland line. In the process, old myths are exploded and familiar assumptions undermined. With many fascinating details and the sense of an epic human story, The Scottish Clearances is an evocative memorial to all whose lives were irreparably changed in the interests of economic efficiency.This is a story of forced clearance, of the destruction of entire communities and of large-scale emigration. Some winners were able to adapt and exploit the new opportunities, but there were also others who lost everything. The clearances created the landscape of Scotland today, but it came at a huge price.

    It’s a choose-your-own-adventure guide to the world of rapid learning.#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.The 4-Hour Chef is a five-stop journey through the art and science of learning:1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

    Explore one of Mexico's most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.Tacopedia's highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and serious followers of Mexican cuisine, both young, and young at heart.Features:– Forward by internationally renowned chef René Redzepi.– 100 authentic recipes adapted from the Mexican best-seller from fillings and tortillas to salsas and sauces.– Illustrated with 250 photographs, and accompanied by interviews, stories, illustrations, graphics, maps, and more that bring the vibrancy of the taco, and its homeland, to life.

    She puts the English national character under her anthropological microscope, and finds a strange and fascinating culture, governed by complex sets of unspoken rules and byzantine codes of behaviour. The rules of weather-speak. The ironic-gnome rule. The reflex apology rule. The paranoid-pantomime rule. Class indicators and class anxiety tests. The money-talk taboo and many more ...Through a mixture of anthropological analysis and her own unorthodox experiments (using herself as a reluctant guinea-pig), Kate Fox discovers what these unwritten behaviour codes tell us about Englishness.

    All whisky styles are covered, including (just whisper it) blends. Along the way a good few myths are exploded, including the idea that whisky has to be taken neat. In 'What to Drink', Dave Broom explores flavour camps - how to understand a style of whisky - and moves on to provide extensive tasting notes of the major brands, demonstrating whisky's extraordinary diversity. In 'How to Drink', he sets out how to enjoy whisky in myriad ways - using water and mixers, from soda to green tea; and in cocktails, from the Manhattan to the Rusty Nail. He even looks at pairing whisky and food. In this spirited, entertaining and no-nonsense guide, world-renowned expert Dave Broom dispels the mysteries of whisky and unlocks a whole host of exciting possibilities for this magical drink.

    He found that by tracing the placement of fossils, which he uncovered in his excavations, one could follow layers of rocks as they dipped and rose and fell -- clear across England and, indeed, clear across the world -- making it possible, for the first time ever, to draw a chart of the hidden underside of the earth. Determined to expose what he realized was the landscape's secret fourth dimension, Smith spent twenty-two years piecing together the fragments of this unseen universe to create an epochal and remarkably beautiful hand-painted map. But instead of receiving accolades and honors, he ended up in debtors' prison, the victim of plagiarism, and virtually homeless for ten years more. Finally, in 1831, this quiet genius -- now known as the father of modern geology -- received the Geological Society of London's highest award and King William IV offered him a lifetime pension.The Map That Changed the World is a very human tale of endurance and achievement, of one man's dedication in the face of ruin. With a keen eye and thoughtful detail, Simon Winchester unfolds the poignant sacrifice behind this world-changing discovery.

    When he sees her again in a Venice café a year later, he knows it is fate. He knows little English; and she, a divorced American chef, speaks only food-based Italian. Marlena thinks she is incapable of intimacy, that her heart has lost its capacity for romantic love. But within months of their first meeting, she has packed up her house in St. Louis to marry Fernando — “the stranger” as she calls him — and live in that achingly lovely city in which they met. Vibrant but vaguely baffled by this bold move, Marlena is overwhelmed by the sheer foreignness of her new home, its rituals and customs. But there are delicious moments when Venice opens up its arms to Marlena. She cooks an American feast of Mississippi caviar, cornbread, and fried onions for the locals... and takes the tango she learned in the Poughkeepsie middle school gym to a candlelit trattoría near the Rialto Bridge. All the while, she and Fernando, two disparate souls, build an extraordinary life of passion and possibility.Featuring Marlena’s own incredible recipes, A Thousand Days in Venice is the enchanting true story of a woman who opens her heart — and falls in love with both a man and a city.

    These are the stories of life inside the courtroom. They are sometimes funny, often moving and ultimately life-changing. How can you defend a child-abuser you suspect to be guilty? What do you say to someone sentenced to ten years who you believe to be innocent? What is the law and why do we need it? And why do they wear wigs? From the criminals to the lawyers, the victims, witnesses and officers of the law, here is the best and worst of humanity, all struggling within a broken system which would never be off the front pages if the public knew what it was really like. This is a first-hand account of the human cost of the criminal justice system, and a guide to how we got into this mess, The Secret Barrister shows you what it’s really like and why it really matters.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The listener learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    Animal combines autobiography and evolutionary history to create a funny, fascinating insight into the forces that mould and affect modern women.Animal is entertaining and informative, personal and universal – silly about lots of things and serious about some. It's a laugh-out-loud investigation to help us understand and forgive our animal urges and insecurities.

    Taking us on a journey through comfort reads, street book stalls, mythical libraries, itinerant pedlars, radical pamphleteers, extraordinary bookshop customers and fanatical collectors, Canterbury bookseller Martin Latham uncovers the curious history of our book obsession - and his own.Part cultural history, part literary love letter and part reluctant memoir, this is the tale of one bookseller and many, many books.

    Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, Rachel celebrates the culinary landscape of France as it is today and shows how simple these dishes are.The 120 recipes in the book range from easy, everyday dishes like Omelette Pipérade, to summer picnics by the Seine and afternoon 'goûter' (snacks), to meals with friends and delicious desserts including classics like Crème brulee and Tarte tatin. It's a book that celebrates the very best of French home-cooking in a modern and accessible way. Real French food is no longer something only served in fancy restaurants; Rachel will show how you can add a little French culinary touch to your everyday life at home, no matter where you are in the world, or how big your kitchen is!

    This irreverent and intelligent expose brings sanity and good sense to one of life's great pleasures." ―Steven Pinker, author of Angels of Our Better NatureNever before have we had so much information available to us about food and health. There’s GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it is not only wrong but actually harmful. So why do so many of us believe this bad science?Assembling a crack team of psychiatrists, behavioural economists, food scientists and dietitians, the Angry Chef unravels the mystery of why sensible, intelligent people are so easily taken in by the latest food fads, making brief detours for an expletive-laden rant. At the end of it all you’ll have the tools to spot pseudoscience for yourself and the Angry Chef will be off for a nice cup of tea – and it will have two sugars in it, thank you very much.