A rich oral tradition, passed down through generations, the peasant kitchen offers healthy, real food - the antithesis of fast-food catering - and is as relevant now as it was centuries ago.In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. It is an enormous compendium which covers Vegetables dishes, Potato dishes, Beans, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.

    It’s her fail-safe recipes, with easy-to-follow methods, thoughtful tips and advice that have been helping her readers over the years to make the most gorgeous cakes and bakes that work every time. Sponges, muffins, brownies, pop cakes, cheesecakes, tortes, pudding cakes, whether they are indulgent or healthy(ish), chocolaty, nutty or fruity, sweet or savoury, or gluten-free, you’ll find them all in this ultimate cake bible.Try classics such as Victoria Sponge and Carrot Cake, new bakes like Beetroot Brownies or White Chocolate and Macadamia cake, festive treats such as Caramel Yule Log or a St Patrick’s Day Guinness Cake as well as every day cakes like Raspberry Bakewell Cake or Butterscotch Banana Cake. Cake for grown-ups such as the Orange Cake with Campari Icing or children’s party favourite Cake Pops. Cakes for when you have no time as well as more adventurous wedding and birthday cakes.Rachel will show you how to bake and decorate simple special occasion cakes, then give additional instruction for making it special – or even of professional quality. Whether it is a golden anniversary, wedding or 4th birthday party, you’ll never have to buy a cake again.In this comprehensive collection you’ll find a mix of delicious easy and everyday cakes, teatime treats, classics, festive baking, hearty puddings and even some free-from and healthier cakes. And when you’ve finished baking, Rachel will show you the best tips and tricks for decorating and icing.The wait is over! Enjoy more baking from Rachel Allen in Cake.

    But here, for the first time, he tells his own story – and it is full of surprises.The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper, and the black sheep of the family for ‘carrying on’ with married women.Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defence decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel. The great period of bistros and cafes had dawned and Keith Floyd was in the forefront, cooking in an open kitchen, with Pink Floyd blaring from the speakers.What is wonderful about this book is the vividness of the scenes he paints and the deftness with which he draws the characters – including his several wives. Those who have admired Keith Floyd’s way with a whisk will now be impressed to discover and enjoy his remarkable skill with words.

    Kuh takes readers inside this high-stakes business, sharing little-known anecdotes, describing legendary cooks and bright new star chefs, and relating his own reminiscences. Populated by a host of food personalities, including Julia Child, M.F.K. Fisher, and James Beard, Kuh's social and cultural history of America's great restaurants reveals the dramatic transformations in U.S. cuisine. "If you believe we are what we eat, this is the book that tells you who we are." (The San Diego Union-Tribune) ßAUTHORBIO: Patric Kuh is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written a novel, as well as numerous articles for Gourmet, Esquire, Salon.com, and Los Angeles magazine.

    With the unpublished WPA manuscript as her guide, Willard visits the sites of American food’s past glory to rediscover the vibrant foundation of America’s traditional cuisine. She visits a booyah cook-off in Minnesota, a political feast in Mississippi, a watermelon festival in Oklahoma, and a sheepherders ball in Idaho, to name a few. Featuring recipes and never-before-seen photos, including those from the WPA by Dorothea Lange, Ben Shahn, and Marion Post Wolcott, America Eats! is a glowing celebration of American food, past and present.

    Air Crashes and Miracle landings is a great resource for every pilot who wants a clear summary of the Whats, Hows and Whys behind the key aviation accidents. This book should be part of Human Factors and Crew Resource Management training." Richard de Crespigny--captain of Qantas QF32 Now has eighty-five accounts, some short, some long, with hard-hitting analyses, ranging from the disappearance of Amelia Earhart to that of Malaysian Airlines MH370, not forgetting AF447 where many human factors in addition to technical ones were responsible. Each chapter covers a specific type of incident in chronological order showing the evolution of accidents over time, and how many should never happen again because of advances in technology. Covering so many incidents, it provides background facts and insights for professionals and aficionados of the Air Accident Investigations/MAYDAY TV series, amongst others Lessons from these incidents made flying so safe today.

    Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality. From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections, these books and the tasty treats in them put her on the road to happiness. Cooking through the books that changed her life, Nicoletti shares fifty recipes, including:* The perfect soft-boiled egg in Jane Austen's Emma* Grilled peaches with homemade ricotta in tribute to Joan Didion's "Goodbye to All That"* New England clam chowder inspired by Herman Melville's Moby-Dick* Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs* Brown butter crêpes from Gillian Flynn's Gone GirlBeautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.

    This does not include scavenging. Although human beings can be attacked by many kinds of animals, man-eaters are those that have incorporated human flesh into their usual diet. Most reported cases of man-eaters have involved tigers, leopards, lions and crocodiles. However, they are by no means the only predators that will attack humans if given the chance; a wide variety of species have also been known to take humans as prey. ATTACKED BY A KING COBRA.ALADDIN'S CAVE.THE TERROR OF HUNSUR.THE TERROR OF HUNSUR II.AN ADVENTURE WITH A BOA.THE ONE EYED MAN EATER.A MAN EATING WOLF BOY.SEEALL, THE WOLF BOY.THE WHITE TIGER.THE FATE OF THE AHNAY PAYEE.THE BANDYPORE MAN EATER.THE KODERMA MAN EATER.TRAPPING A MAN EATER.THE MAN EATER OF BELKHERA.A NOTORIOUS MAN EATER.TUG OF-WAR WITH A LEOPARD.MISSED BY AN INCH.A FIGHTING TIGER.A NIGHT FRIGHT.CARRIED OFF BY A TIGER.

    Thirty years later, this six-time platinum album is considered to be the high-water mark of Metallica’s incredible career, with songs like “Battery,” “Welcome Home (Sanitarium),” and the title track, “Master of Puppets,” still a staple of their sell-out live shows. Sadly, this hugely successful period for Metallica was marred by a tragedy that shook the band to its foundation: the death of bassist Cliff Burton in a tour bus accident on September 27, 1986.  For the first time, Metallica: Back to the Front tells the fully authorized story of the creation of the Master of Puppets album and the subsequent tour. Featuring new and exclusive interviews with band members James Hetfield, Lars Ulrich, and Kirk Hammett, this is the definitive account of the most venerated period of Metallica’s history, from the incredible highs of touring in support of Ozzy Osbourne to the lows of losing a key member of the band and crucial part of the Metallica sound. Metallica: Back to the Front will also feature interviews with other important figures in the band’s history, including managers Cliff Burnstein and Peter Mensch, Faith No More guitarist Jim Martin, Anthrax band members Scott Ian and Charlie Benante, and many, many more. Filled with hundreds of never-before-seen images from the band’s personal archives, this deluxe volume will combine an in-depth narrative with stunning visuals, taking fans further into this defining period of the band’s career than ever before. Released to coincide with the thirtieth anniversary of the Master of Puppets album and tour, Metallica: Back to the Front is created with the full cooperation and support of the band. The result is a treasure trove of stories, anecdotes, and never-before-seen photographs that legions of Metallica fans will cherish for generations to come.

    So, after a meeting under a lamp post about 100 yards from where White Hart Lane stands today, they formed Hotspur Football Club. Players paid sixpence to join up, and the club played its first match in a dark blue strip with a red 'H' badge. Now Tottenham Hotspur Football Club is one of the greatest names in the greatest games of all, with an illustrious history of footballing firsts including having become the first non-league team to win the FA Cup, the first team of the modern era to win the league and cup Double and the first British team to win a European trophy. Beyond that, the club has a proud tradition of ambition, excellence and of playing football the right way, 'the Spurs Way'. It is an unspoken but implicit prerequisite that the teams who pull on the famous lilywhite shirts will always endeavour to entertain and exhilarate the club's fans with fast, quick-passing, attacking football. "The game," as the great Spurs captain Danny Blanchflower so succinctly put it, "is about glory". In The Biography of Tottenham Hotspur, renowned author Julie Welch who has lilywhite and blue blood coursing through her veins brilliantly deconstructs the history of the club to get to the very heart and soul of Tottenham Hotspur. How did Spurs develop their unique and precious character? Who were the key individuals and what were the key events that shaped the modern Spurs?Packed with wonderful stories from the formation of the club to the present day, and the memories of numerous legendary players, managers, supporters and other key figures, The Biography of Tottenham Hotspur brings the rich and glorious history of Spurs to life from a new and fascinating perspective.

    Illustrated with scenes from medieval life, the dishes reflect the food eaten by many branches of society. The book ends with a section on herbs and medicines.

    Even more delicious are the stories of the people who created, or served, or simply drank these drinks. As a hybrid of street-smart gumshoe, anthropologist and mixologist (The Los Angeles Times), Jeff "Beachbum" Berry is uniquely qualified to tell this epic story-with-recipes, lavishly illustrated with vintage graphics and rare historical photos.

    This whimsically feminine book is a tribute to the women in our lives - mothers, mothers-in-law, grandmothers - and the important lessons we learn from them.

    It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouth-watering recipes remain, now supplemented by many new recipes carefully crafted by master-chef Marcel Desaulniers. All preparations and ingredients are included with full-color photographs, allowing mere mortals to create chocolate masterpieces such as the eponymous Death by Chocolate, Chocolate Temptation, and Chocolate Dementia.