But Dr Pinecroft has plans for a revolutionary experiment: convinced that sea air will prove to be the cure his wife and children needed, he arranges to house a group of prisoners suffering from the same disease in the cliffs beneath his new Cornish home. While he devotes himself to his controversial medical trials, Louise finds herself increasingly discomfited by the strange tales her new maid tells of the fairies that hunt the land, searching for those they can steal away to their realm.Forty years later, Hester Why arrives at Morvoren House to take up a position as nurse to the now partially paralysed and almost entirely mute Miss Pinecroft. Hester has fled to Cornwall to try and escape her past, but surrounded by superstitious staff enacting bizarre rituals, she soon discovers that her new home may be just as dangerous as her last.

    Baby food is strained, pureed or mashed adult food - just a different version of the food you prepare for yourself.Here are three good reasons to make baby food at home:Knowing what's in it, therefore ensuring healthy and wholesome meals. Tailoring the texture to your baby's preferences. Shaping baby's tastes and helping him/her learn what fresh foods taste like. Whether choosing to make all baby's food at home, or just some of it, the blender is a great way to offer new flavors in a baby-friendly texture. Once a child begins to eat table food, there is always an occasion for a fruit smoothie or a nutritious blended dip.Here's a sampling of the deliciously easy recipes:Six Months and Older Peach and Pear Bananarama, Melon Madness, Zucchini and Nectarines, Roasted Vegetable PureeEight Months and Older Vegetable Paella, Humus for Beginners, Chicken with Red Peppers and Corn, Beefy BroccoliNine Months and Older Lemon Raspberry Yogurt, Over the Top Applesauce, Spinach and Tomatoes with Ricotta, Fisherman's PieTwelve Months and Older Orange Banana Smoothie, Very Berry Pears, Broccoli and Cauliflower Melt, Veggie Cream Sauce All the recipes in Blender Baby Food are accompanied by suggested age guidelines. Also included are lots of great tips for making baby food, storage and freezing guidelines as well as the appropriate way to thaw and reheat food. Plus, none of the recipes calls for any of the salt, sugar, starches or fillers found in many commercially prepared baby foods. Blender Baby Food helps parents give their baby the best nutritional advantage.

    The couples are John Ruskin and Effie Gray; Thomas Carlyle and Jane Welsh; John Stuart Mill and Harriet Taylor; George Eliot and G. H. Lewes; Charles Dickens and Catherine Hogarth.

    Covering such topics as fish and chips, roast beef, avocados, tripe, fish knives and the surprising origins of breakfast, Scoff reveals how in Britain we have become experts at using eating habits to make judgements about social background.Bringing together evidence from cookbooks, literature, artworks and social records from 1066 to the present, Vogler traces the changing fortunes of the food we encounter today, and unpicks the aspirations and prejudices of the people who have shaped our cuisine for better or worse.

    It is a table, listing the qualities of a couple. One column reads ‘Often says what he does not think’, ‘He does not show his feelings’, ‘He is a genius’; the other ‘Never says what she does not think', ‘She shows her feelings’, ‘She is a dunce’. The writing is Mary Anne Disraeli’s: the qualities listed contrast her with her husband, Benjamin Disraeli, one of the foremost politicians of the Victorian age.The daughter of a sailor, on her second marriage and 12 years older than her husband, Mary Anne was highly eccentric, liable to misbehave and (worse still) overdressed for grand society dinners. Her beloved Diz was of Jewish descent, a mid-ranking novelist and frequently mired in debt. He was fiercely protective and completely devoted to his wife. She was devoted to him, too, and they were both devoted to the very idea of being devoted. They wrote passionate letters to one another through their courtship and their marriage, spinning their unusual tale into a romance worthy of the novels they so loved.Reading between the lines of a great cache of their letters and the anecdotes of others in chilly Oxford reading rooms, Daisy Hay shows how the Disraelis rose to the top of the social and political pile. Along the way, we meet women of a similar station and situation whose endings were far unhappier than Mary Anne’s, acting as a counterpoint to her fairy tale ending as the landed Angel of the Prime Minister’s House.In an age where first ladies are under ever-increasing pressure to perform and conform, Mr and Mrs Disraeli offers a portrait of one who refused to do either, in a society which demanded she do both.

    While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due.  In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life.

    Christmas at Highclere is a look behind the scenes at the routines and rituals that make the castle the most magical place to be throughout the festive season.Lady Carnarvon will guide you through Advent, Christmas preparations and Christmas Eve all the way through to the day itself, and beyond. Learn how the castle and grounds are transformed by decorations, including the raising of a twenty-foot tree in the saloon, the gathering of holly and mistletoe from the grounds. All the intricacies of the perfect traditional Christmas are here: from crackers and carol singers. The festive feeling is carried through to Highclere's Boxing Day traditions, the restorative middle days and the New Year's Eve celebrations.This book also tells the story of historic Christmases at Highclere – of distinguished guests warming themselves by the fire after a long journeys home through the snow, unexpected knocks on the door, and, always, the joy of bringing family – and staff – together after a busy year.As well as telling the stories of Highclere Christmases past and present, Lady Carnarvon provides recipes, tips and inspiration from her kitchen so that readers can bring a quintessentially British festive spirit to their own home. Lady Carnarvon divulges the secret to perfectly flakey mince pies, the proper way to wrap presents so that you and your guests are guaranteed a Christmas to remember.Lavish, celebratory and utterly enchanting, Christmas at Highclere is celebration of one of the UK's most beloved historic houses and is the perfect gift for any Downton Abbey fan.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    In Eating India, award-winning food writer and Bengali food expert Chitrita Banerji takes readers on a marvelous odyssey through a national cuisine formed by generations of arrivals, assimilations, and conquests. With each wave of newcomers-ancient Aryan tribes, Persians, Middle Eastern Jews, Mongols, Arabs, Europeans-have come new innovations in cooking, and new ways to apply India's rich native spices, poppy seeds, saffron, and mustard to the vegetables, milks, grains, legumes, and fishes that are staples of the Indian kitchen. In this book, Calcutta native and longtime U.S. resident Banerji describes, in lush and mouthwatering prose, her travels through a land blessed with marvelous culinary variety and particularity.REVIEWS:"Skillfully moving backward and forward in time, Banerji, a culinary historian based in the U.S. whose previous books have explored the cookery of her native Bengal (Life and Food in Bengal), regards India with the intimacy of a native, the curiosity of an outsider and the broad vantage of an expatriate. In the course of her culinary tours across the subcontinent, she poses compelling questions about the nature of authenticity in a time of great flux, the mutability of tradition and the place of food in secular life and religious culture. For answers, she looks not only to the past but to the present as it unfolds in roadside shacks, sweet shops or a temple canteen, describing how outside influences such as colonialism and immigration have shaped India's regional cuisines. Early in this engaging work, Banerji recounts how whenever she invites Americans to her home for an elaborate meal, rather than sampling each dish in sequence-the better to appreciate its subtle flavors-her guests heap together meat, rice and

    In an attempt to escape her not-so-innocent past in Glasgow, Bessy Buckley—a wide-eyed and feisty young Irish girl—takes a job as a maid in a big house outside Edinburgh working for the beautiful Arabella—the "missus." Bessy lacks the necessary scullery skills for her new position, but as she finds out, it is her ability to read and write that makes her such a desirable property. Bessy is intrigued by her new employer but puzzled by her increasingly strange requests and her insistence that Bessy keep a journal of her mundane chores and most intimate thoughts. And it seems that the missus has a few secrets of her own, including her near- obsessive affection for Nora, a former maid who died in mysterious circumstances. Giving in to her curiosity, Bessy makes an infuriating discovery and, out of jealousy, concocts a childish prank that backfires and threatens to jeopardize all that she has come to hold dear. Yet even when caught up in a tangle of madness, ghosts, sex, and lies, she remains devoted to Arabella. But who is really responsible for what happened to her predecessor Nora? As her past threatens to catch up with her and raise the stakes even further, Bessy begins to realize that she has not quite landed on her feet. The Observations is a brilliantly original, endlessly intriguing story of one woman’s journey from a difficult past into an even more disturbing present, narrated by one of the most vividly imagined heroines in recent fiction. This powerful story of secrets and suspicions, hidden histories and mysterious disappearances is at once compelling and heart-warming, showing the redemptive power of loyalty and friendship. A hugely assured and darkly funny debut, The Observations is certain to establish Jane Harris as a significant new literary talent.

    But American food, like its history, is a world of its own. This enticingly fresh book introduces modern listeners to lost American food traditions and leads them on a tantalizing culinary journey through the evolution of our vibrant cuisine and culture. Covering a hundred different foods from the Native American-era through today and featuring over a dozen recipes and photos, this fascinating history of American food will delight history buffs and food lovers alike.

    And of her son who became her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food--as a source of comfort, a sense of place, as a way of creating community and making something of herself, despite seemingly impossible odds.Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin French's rollercoaster memoir reveals struggles that have taken every ounce of her strength to overcome, and the passion and courage behind the fairytale success of The Lost Kitchen.

    He did, however, like to eat! Key Features -Photo with every recipe -No weighing scales - minimum utensils needed - difficulty star rating - sample menus and shopping lists

    For most people who take on the Paleo diet, their biggest concern is the question of "What will I eat?" Even when you understand which foods you can enjoy, and which foods you should avoid, the task of actually planning, shopping for, and cooking your meals can still be very confronting. To streamline this aspect of committing to eating Paleo, Bill and Hayley have created The 30 Day Guide to Paleo Cooking. In this book, Bill and Hayley guide you step-by-step through your first month of following the Paleo diet. They cover everything you need to know to have a basic understanding of why this way of eating is perfect for optimal health. We are all designed to be fit, healthy and happy people, and following the Paleo diet is a solid foundation for a happy, healthy life.For your first 30 days of eating Paleo, this book includes a complete meal plan broken down week by week. In each week, they provide a detailed schedule of the meals to make, shopping lists that go along with the meal plan, and recommended reading to expand your knowledge of this lifestyle beyond the basics.

    There is Edward Oxford, who shot at Queen Victoria, and Richard Dadd, the brilliant artist and murderer of his father. There is also William Chester Minor, the surgeon from America who killed a stranger in London, and then played a key part in creating the world's finest dictionary. Finally, there is Christiana Edmunds, ‘The Chocolate Cream Poisoner’ and frustrated lover.To these four tales are added new ones, previously unknown. There were five women who went on to become mothers in Broadmoor, giving birth to life when three of them had previously taken it. Then there were the numerous escapes, actual and attempted, as the first doctors tried to assert control over their residents.These are stories from the edge of where true crime meets mental illness. Broadmoor Revealed recounts what life was like for the criminally insane, over one hundred years ago.