Following an unfortunate encounter with Spanish gin measures and an enthusiastic estate agent, retired special effects engineer Terry England is the proud owner of a nearly completed villa in a new urbanisation in Southern Spain. Not quite how he’d intended to spend his enforced early retirement Terry nevertheless tries to make the best of his new life. If only the local council can work out which house he’s actually bought and the leaf blowers would please stop. Terry finds himself being sucked in to the English Expat community with their endless garden parties and quests for real bacon and Tetley’s Tea Bags. Of course, if it all gets too much he can always relax in the local English Bar with a nice pint of Guinness, a roast beef lunch and the Mail on Sunday. With a growing feeling that he might have moved to the ‘Wrong Spain’, Terry sets out to explore and finds himself tangled in the affairs of a small rustic village in the Alpujarras. It is here where he finds a different Spain. A Spain of loves and passions, a Spain of new hopes and a simpler way of life. A place where a moped is an acceptable means of family transport and a place where if you let your guard down for just a moment this land will never let you go again. Forever England is the tale of one man trying to redefine who he is and how he wants to live. It is a story of hope and humour with an array of eccentric characters and comic situations for which David Luddington is so well known and loved. "Overall, this is a very warm and funny book. It is filled with wonderful characters and many laugh out loud moments." book-reviewer.com "Genuinely funny, with many laugh out loud moment..." Matt Rothwell - author of Drunk In Charge Of A Foreign Language

     1988 would prove to be the worst drought since the ‘dustbowl’ of the 1930’s.  Yellowstone would burn,  Ronald Reagan would shake his fist at the 'Evil Empire', and the author, oblivious to it all, hit the road and never looked back. That trip would consume the entire summer, logging over twelve thousand miles from sea to sea and back.  “Alone In The Wind” is the account of that trip, with pictures, maps, historical & geographical notes, and rolling narrative. A few selected excerpts: The early evening sun is bright red and except for wind slapping the tents, all is quiet.  Other campers are talking in subdued tones.  The  scene has a timeless quality I can’t explain.  Maybe it’s how I’d picture an Oregon Trail  camp.  Everybody too exhausted to do more than whisper, anticipating the day ahead, trying to forget the ones behind. Kurt Vonnegut might have written that the Custer annihilation occurred solely to provide me with a ranger to give advice on the coming storms.  That irony rattled around in my helmet for the next forty miles. Chewing mindlessly I stare at passing trucks with red eyes.  This has been an endless, grueling day.  A far cry from the mystical experience that other writers claim.  The bone numbing reality of motorcycle touring is exhaustion, dehydration, disorientation. Vacant eyes seem to be nothing more than rubber stoppers that keep my liquefied brains from spilling out over my face. Carved out by the tides, the cave is probably underwater for most of the day.  At the entrance is a rock with a well-formed depression at the top.  Without thinking I dump both bottles of Atlantic Ocean into that shallow basin, move deeper into the cave and sit.  There’s a lot on my mind, and it all seems to be demanding immediate attention.  The mission will be accomplished.  The oceans will unite.  It will take a few hours, and I won’t be here to see it, but this is a better way.  Letting the sea take it on its own terms seems more fitting. Heat was the real problem.  Both the heat of a western summer day and the heat thrown off an air-cooled engine that's being pushed to its limits.   While it was never transcendental, the passage was always very real, very immediate, and unforgettable.  Thinking back to the other riders that I met, it seemed the same for them as well.  They were all worn down with fatigue and loneliness - while at the same time brimming over with confidence and satisfaction. I won't forget them.

    Hungry to see and taste more of the world, they had embarked on an around-the-world trip by the time Elsa was just 7 months old. They slept on a friend's couch in Brooklyn, hunted for a vegetarian restaurant in Beijing, and were mesmerized by the street food in Vietnam. By the time David and Luise returned home, their daughter had learned to walk and their minds and bellies were full with food inspiration.Take inspiration from their travels and start the day with indulgent almond pumpkin waffles from San Francisco, tuck into a raw beansprout pad thai from Thailand for lunch, and a Sri Lankan vegetable curry for supper. David and Luise have you spoilt for choice with desserts, featuring cheesecake, raw tiramisu and a sweet roti pancake. With easy to find ingredients and simple instructions, these recipes are sure to be a success. With stunning photography and food styling, as well as personal anecdotes and images from the authors' travels, The Green Kitchen: Food From Our Travels shares modern and inspiring vegetarian, vegan and gluten-free recipes.

    Prepare yourself for a distinctively Russian cauldron of artistry and history, nightclubs and vibrant street life. Mara Vorhees, Lonely Planet Writer Our PromiseYou can trust our travel information because Lonely Planet authors visit the places we write about, each and every edition. We never accept freebies for positive coverage so you can rely on us to tell it like it is.Inside This Book 80 art galleries & museums59 bars and cafes reviewed28 kremlins, cathedrals & palaces11 revamped exhibitions & art spaces2 banyas to get naked & sweat inComprehensive map sectionFeature coverage of top sightsRange of planning toolsIn-depth background on Russian art, architecture & literature

    This celebration of farm life is a companion volume to the PBS series hosted by Adams. 64 full-color photographs.

    As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself?how it?s made, who makes it best, and where to go for particular dishes?and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.

    This award-winning book was praised by critics, chefs, and home cooks alike as the ultimate source of recipes and information about a legendary style of cooking. Wolfert's recipes for cassoulet and confit literally changed the American culinary scene. Confit, now ubiquitous on restaurant menus, was rarely served in the United States before Wolfert presented it.Now, twenty-plus years later, Wolfert has completely revised her groundbreaking book. In this new edition, you'll find sixty additional recipes - thirty totally new recipes, along with thirty updated recipes from Wolfert's other books. Recipes from the original edition have been revised to account for current tastes and newly available ingredients; some have been dropped.You will find superb classic recipes for cassoulet, sauce perigueux, salmon rillettes, and beef daube; new and revised recipes for ragouts, soups, desserts, and more; and, of course, numerous recipes for the most exemplary of all southwest French ingredients - duck - including the traditional method for duck confit plus two new, easier variations.Other recipes include such gems as Chestnut and Cèpe Soup With Walnuts, magnificent lusty Oxtail Daube, mouthwatering Steamed Mussels With Ham, Shallots, and Garlic, as well as Poached Chicken Breast, Auvergne-Style, and the simple yet sublime Potatoes Baked in Sea Salt. You'll also find delicious desserts such as Batter Cake With Fresh Pears From the Correze, and Prune and Armagnac Ice Cream.Each recipe incorporates what the French call a truc, a unique touch that makes the finished dish truly extraordinary. Evocative new food photographs, including sixteen pages in full color, now accompany the text.Connecting the 200 great recipes is Wolfert's unique vision of Southwest France. In sharply etched scenes peopled by local characters ranging from canny peasant women to world-famous master chefs, she captures the region's living traditions and passion for good food.Gascony, the Perigord, Bordeaux, and the Basque country all come alive in these pages. This revised edition of The Cooking of Southwest France is truly another Wolfert classic in its own right.

    With little money and even even less nautical experience they leave their small-town home in Arkansas to embark on an adventure they hope will last for a year or two but which evolves into a quarter-century voyage of discovery spanning half the world. Come along with Randy and Cheryl as they cruise their small boat to intriguing destinations that you won’t find in any tourist brochure. Along the way they discover the best and worst the sailing life has to offer as they visit twenty-nine countries in the Caribbean, Central and South America and the South Pacific. Their adventures and misadventures include encounters with hurricanes, thieves, drug smugglers and a disastrous tsunami as well as lasting new friendships formed with local people and fellow sailors all along their route. Cruising under sail is a lifestyle like no other and though there are sometimes hardships, those who take the plunge will be rewarded with a life of adventure and freedom that may be impossible to find any other way in the modern world.

    In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying. In addition to providing background information about the various lands and the foods that are typical of each of them, readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.

    To her great-grandchildren, Lilla was both an ally and a mysterious wonder. Her bedroom was filled with treasures from every exotic corner of the world. But she rarely mentioned the Japanese prison camps in which she spent much of World War II, or the elaborate cookbook she wrote to help her survive behind the barbed wire. Beneath its polished surface, Lilla’s life had been anything but effortless. Born in 1882 to English parents in the beautiful North China port city of Chefoo, Lilla was an identical twin. Growing up, she knew both great privilege and deprivation, love and its absence. But the one constant was a deep appreciation for the power of food and place. From the noodles of Shanghai to the chutney of British India and the roasts of England, good food and sensuous surroundings, Lilla was raised to believe, could carry one a long way toward happiness. Her story is brimming with the stuff of good fiction: distant locales, an improvident marriage, an evil mother-in-law, a dramatic suicide, and two world wars.Lilla’s remarkable cookbook, which she composed while on the brink of starvation, makes no mention of wartime rations, of rotten vegetables and donkey meat. In the world this magical food journal, now housed in the Imperial War Museum in London, everyone is warm and safe in their homes, and the pages are filled with cream puffs, butterscotch, and comforting soup. In its writing, Lilla was able to transform the darkest moments into scrumptious escape.Lilla’s Feast is a rich evocation of a bygone world, the inspiring story of an ordinary woman who tackled the challenges life threw in her path with an extraordinary determination.From the Hardcover edition.

    In Turquoise, Greg and Lucy Malouf visit spice markets and soup kitchens, enjoy fish sandwiches on the Bosphorus, and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites, such as Little Kefta Dumplings in Minted Yogurt Sauce, while many morefrom Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Creamare Greg's own, flavored with his years ofexperience cooking Middle Eastern food. With its hundreds of luscious photographs, Turquoise is a chance to share in this unforgettable Turkish journey.

    The world has failed Syria’s refugees and some of the world’s wealthiest countries have turned their backs on this humanitarian disaster. Syria’s neighbors—Lebanon, Jordan, Turkey, and Iraq—have together absorbed more that 3.8 million refugees. The need for food relief is great and growing. Acclaimed chefs and cookbook authors the world over have come together to help food relief efforts to alleviate the suffering of Syrian refugees. Each has contributed a recipe to this beautifully illustrated cookbook of delicious soups from around the world. Contributors include: Alice Waters, Paula Wolfert, Claudia Roden, Chef Greg Maalouf, Chef Alexis Coquelet, Chef Chris Borunda, Chef Alexandra Stratou, Necibe Dogru, Aglaia Kremenzi, and many others. - Celebrity chefs contribute favorite recipes to help feed Syrian refugees - Fabulous soups from around the world—from hearty winter warmers to chilled summer soups - Easy-to-follow instructions with stunning color photos throughout - Recipes made with no-fuss ingredients found in your local supermarket. All profits from the sales of the cookbook will be donated to help fund food relief efforts through various nonprofit organizations. Most Syrians hope that one day they will be able to return to their country and rebuild their lives. For now, though, what we can do is listen to their pleas. Be part of this vital work of saving lives and help us deliver essential food items to the displaced refugees.

    Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

    In Down South he combines his talents to unearth true down home Southern cooking so everyone can pull up a seat at the table and sample some of the region’s finest flavors.     Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon, and other regional standouts in 110 recipes and 100 color photographs. Along the way, he introduces all sorts of characters and places, including pitmaster Nick Pihakis of Jim ‘N Nick’s BBQ, Louisiana goat farmer Bill Ryal, beloved Southern writer Julia Reed, a true Tupelo honey apiary in Florida, and a Texas lamb ranch with a llama named Fritz.      Join Link Down South, where tall tales are told, drinks are slung back, great food is made to be shared, and too many desserts, it turns out, is just the right amount.

    Included in each large-form at volume are gorgeous food and landscape photographs.