Elizabeth Tudor has been on the throne for a year, the date for her coronation having been chosen by her astrologer, Dr John Dee, at just 32 already famous throughout Europe as a mathematician and expert in the hidden arts. But neither Elizabeth nor Dee feel entirely secure. Both have known imprisonment for political reasons. The Queen is unpopular with both Roman Catholics and the new breed of puritanical protestant. Dee is regarded with suspicion in an era where the dividing line between science and sorcery is, at best, indistinct. And the assignment he's been given by the Queen's chief minister, Sir William Cecil, will blur it further: ride to the ruins of Glastonbury Abbey, bring back King Arthur's bones. The mission takes the mild, bookish Dee to the tangled roots of English magic and the Arthurian legacy so important to the Tudors. Into unexpected violence, spiritual darkness, the breathless stirring of first love...and the cold heart of a complex plot against Elizabeth. With him is his friend and former student, Robert Dudley, a risk-taker, a wild card...and possibly the Queen's secret lover. Dee is Elizabethan England's forgotten hero. A man for whom this world - even the rapidly-expanding world of the Renaissance - was never enough.

    Meat will be gloriously tender, flavors will combine beautifully - and all with minimal attention from the cook. This book celebrates slow cooking in all its forms. Its 200 recipes range from typical slow-cook fare - hearty, warming stews and pot roasts - to more surprising inclusions such as cakes and bakes. Acknowledging the different ways of approaching slow cooking, it contains two methods for each recipe: one using an electric crockpot, the other using a combination of traditional pots, pans, stovetop, and oven. A practical introduction demonstrates techniques step-by-step and provides information on key ingredients and how to use them for the best results. Find everything you need to become a slow-cook expert in this attractive, but great-value, technique resource and recipe book.

    This volume explores all aspects of life in the Tudor age, from life at court (and at the grand country estates where Queen Elizabeth paused during her famous ‘progresses’) to the day-to-day activities at the teeming taverns and plague-ridden cities of the Tudor kingdom.With chapters on the people, palaces and pastimes of the age, some amusing secrets of the Tudor medicine cabinet and closet, and stories from some of the most fabulous, eccentric and opulent entertainments of the age, it will delight anyone with an interest in Tudor history – or indeed, in British history as a whole.

     Mary Tudor, the headstrong younger sister of the ruthless King Henry VIII, has always been her brother's favorite-but now she is also an important political bargaining chip. When she is promised to the elderly, ailing King Louis of France, a heartbroken Mary accepts her fate, but not before extracting a promise from her brother: When the old king dies, her next marriage shall be solely of her choosing. For Mary has a forbidden passion, and is determined, through her own cunning, courage, and boldness, to forge her own destiny. The Secret Bride is the triumphant tale of one extraordinary woman who meant to stay true to her heart and live her life just as her royal brother did- by her own rules...

    What is surprising, though, is that with additives like sugar and artificial flavors, many of these commercial drinks aren't as healthy as they seem. With Cool Waters, it's easy and economical to create one-of-a-kind infusions that are healthier and better-tasting than anything found in stores. Recipes include Pineapple and Lime Seltzer, Pomegranate Flair, Mint Mist, and even flavored ice cubes, and are displayed in beautiful full-color photos that are sure to make readers thirst for a glass of cool water.

    This book lets us take a tour round a courtly palace and peep around each door, as we encounter the kitchens, the bakery, the laundry, the bedrooms, the gardens and the privvies! Everything you could wish to know is here, as the book describes the different lifestyles of the court, and the people who served them.

    And so he has decided to put his thoughts down on paper. In THE CROWN: TRUTH & FICTION, Vickers writes that he does not approve of THE CROWN because 'it depicts real life people in situations which are partly true and partly false, and unfortunately most viewers take it all as gospel truth.'  He accepts that fiction can be a device to illuminate true events, but points out that it can be used to create dangerous, and lasting, false impressions too. THE CROWN has been a highly successful series, watched with intense interest across the globe.  The settings and costumes are of high quality, the acting is good, and it all looks convincing.  Peter Morgan is an intelligent writer, author of the film THE QUEEN, and the stage production of THE AUDIENCE.  The real Queen has previously inspired great performances from actresses such as Prunella Scales and Helen Mirren, and Claire Foy portrays her beautifully. As Vickers writes, 'THE CROWN has done a great job in reminding a younger generation that the Queen and Prince Philip were once young themselves.' One of the devices used in Series 2 is to take two straightforward themes which did happen and clash them against each other to create something which did not.  For example, in Episode 8, yes, the Queen and Prince Philip entertained the Kennedys at Buckingham Palace (on 5 June 1961), and yes, the Queen visited Nkrumah in Ghana (between 9 and 20 November 1961), but the Queen did not go to Ghana for the trivial reason that she wished to pull one over on Mrs Kennedy – she went there to ensure that Ghana remained part of the Commonwealth. Much has been written about the massive budget for this series and the attention to detail.   THE CROWN: TRUTH & FICTION identifies quite a number of mistakes, especially in respect of Orders and decorations.  Having worked on films himself, Hugo Vickers knows how hard it is to make sure these details are correct, and how sometimes shortcuts have to be taken.  But it is not that difficult to get the details right, and so he points out some of these errors.  But these are trivial things in comparison to the things shown as having happened, when they did not. The cruelest and most undeserved victim of the series is Prince Philip, here portrayed as a fractious, bumptious Jack the Lad, very much the villain.  Watching the series, Hugo Vickers concludes that he failed to find the man who, in 1962, was advancing Anglo-German relations through remarks such as, ‘It may be difficult for people to see any virtue in forgiving one’s enemies, but let them reflect that it is much more likely to achieve a better future than stoking the fires of hatred and suspicion.’  This fictional Prince Philip is little more than a self-centred philanderer.  The real Prince Philip told his biographer, Tim Heald: ‘I certainly believe in the need for a “free” press, but there is a difference between freedom and licence and between the honest pursuit of the truth and the cynical pursuit of thoughtless – even vindictive sensationalism.’ THE CROWN: TRUTH & FICTION delivers a sharp message to filmwriters, producers, and their historical advisers: Fiction should help us understand the truth, not pervert it.

    Numerous bestselling books attest to American Francophilia, to say nothing of bestselling cookbooks, like those of Julia Child and Paula Wolfert. Now, husband-and-wife team Stephane Henaut and Jeni Mitchell give us the rich history behind the food—from Roquefort and absinthe to couscous and Calvados. The tales in A Bite-Sized History of France will delight and edify even the most seasoned lovers of food, history, and all things French.From the crêpe that doomed Napoleon to the new foods borne of crusades and colonization to the rebellions sparked by bread and salt, the history of France—from the Roman era to modern times—is intimately entwined with its gastronomic pursuits. Traversing the cuisines of France’s most famous cities as well as its underexplored regions, this innovative culinary and social history includes travel tips; illustrations that explore the impact of war, imperialism, and global trade; the age-old tension between tradition and innovation; and the ways in which food has been used over the centuries to enforce social and political identities. A Bite-Sized History of France tells the compelling story of France through its food.

    These range from good beginner's beers such as pale ale and brown ale to more advanced ales such as barley wine, smoked stout and Belgian wild ale, so there is something here for both the novice and the experienced home brewer.  Learn too about Mikkeller's evolution from experimental hobby brewer to trailblazing international microbrewery; the history of beer; the beer revolution of the 1990s, beer and food, and the most important beer types, from pale lagers through highly-hopped IPAs to dark stouts and strong quadruples.

     Publicly declared a bastard at the age of three, daughter of a disgraced and executed mother, last in the line of succession to the throne of England, Elizabeth I inherited an England ravaged by bloody religious conflict, at war with Spain and France, and badly in debt. When she died in 1603, after a forty-five year reign, her empire spanned two continents and was united under one church, victorious in war, and blessed with an overflowing treasury. What's more, her favorites--William Shakespeare, Sir Francis Drake, and Sir Walter Raleigh--had made the Elizabethan era a cultural Golden Age still remembered today. But for Elizabeth the woman, tragedy went hand in hand with triumph. Politics and scandal forced the passionate queen to reject her true love, Robert Dudley, and to execute his stepson, her much-adored Lord Essex. Now in this spellbinding novel, Rosalind Miles brings to life the woman behind the myth. By turns imperious, brilliant, calculating, vain, and witty, this is the Elizabeth the world never knew. From the days of her brutal father, Henry VIII, to her final dying moments, Elizabeth tells her story in her own words.

    Helping to bring these forgotten figures into the light, Andrew Gimson's illuminating accounts are accompanied by sketches from Guardian sartirical cartoonist, Martin Rowson, making this the perfect gift for all lovers of history and politics.

    Reared in a dangerous and unpredictable world Margaret of York, sister of Richard III, would become the standard bearer of the House of York and 'The menace of the Tudors'. This alluring and resourceful woman was Henry VII's 'diabolical duchess'. Safe across the Channel in modern-day Belgium and supported by the Emperor she sent Lambert Simnel and Perkin Warbeck with thousands of troops to England to avenge the destruction of her brother and of the House of York. Both rebellions shook the new Tudor dynasty to the core. As the duchess and wife of the wealthiest ruler in Western Europe, Margaret was at the centre of a glittering court and became the patron of William Caxton. It was at her command that he printed the first book in English. Her marriage to Charles, the dour, war-mad Duke of Burgundy, had been the talk of Europe. John Paston, who was among the awe struck guests, reported in the famous Paston Letters that there had been nothing like it since King Arthur' court. Yet within a decade Charles was dead, his corpse frozen on the battlefield and within another decade her own family had been destroyed in England. Childless and in a foreign land Margaret showed the same energetic and cautious spirit as her great-grand-niece Elizabeth I, surviving riots, rebellions and plots. In spite of all her efforts, the Tudors were still on the throne but Margaret, unlike the Yorkist kings, was a great survivor.

    R. Martin’s bestselling saga A Song of Ice and Fire and the runaway hit HBO series Game of Thrones are renowned for bringing Westeros’s sights and sounds to vivid life. But one important ingredient has always been missing: the mouthwatering dishes that form the backdrop of this extraordinary world. Now, fresh out of the series that redefined fantasy, comes the cookbook that may just redefine dinner . . . and lunch, and breakfast. A passion project from superfans and amateur chefs Chelsea Monroe-Cassel and Sariann Lehrer—and endorsed by George R. R. Martin himself—A Feast of Ice and Fire lovingly replicates a stunning range of cuisines from across the Seven Kingdoms and beyond. From the sumptuous delicacies enjoyed in the halls of power at King’s Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, there’s a flavor for every palate, and a treat for every chef. These easy-to-follow recipes have been refined for modern cooking techniques, but adventurous eaters can also attempt the authentic medieval meals that inspired them. The authors have also suggested substitutions for some of the more fantastical ingredients, so you won’t have to stock your kitchen with camel, live doves, or dragon eggs to create meals fit for a king (or a khaleesi). In all, A Feast of Ice and Fire contains more than 100 recipes, divided by region: • The Wall: Rack of Lamb and Herbs; Pork Pie; Mutton in Onion-Ale Broth; Mulled Wine; Pease Porridge• The North: Beef and Bacon Pie; Honeyed Chicken; Aurochs with Roasted Leeks; Baked Apples• The South: Cream Swans; Trout Wrapped in Bacon; Stewed Rabbit; Sister’s Stew; Blueberry Tarts• King’s Landing: Lemon Cakes; Quails Drowned in Butter; Almond Crusted Trout; Bowls of Brown; Iced Milk with Honey• Dorne: Stuffed Grape Leaves; Duck with Lemons; Chickpea Paste• Across the Narrow Sea: Biscuits and Bacon; Tyroshi Honeyfingers; Wintercakes; Honey-Spiced Locusts There’s even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. And remember, winter is coming—so don’t be afraid to put on a few pounds.Includes a Foreword by George R. R. Martin

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.