Out of heartbreak comes a new life... Gussie Ned & Jannie are not quite siblings but they share a fiercely close & affectionate family bond. In their bohemian Cornish home with a famous & distinguished artist as their father figure they glory in their unusual upbringing & their unconventional loving family life... Until one day a terrible tragedy destroys the foundations of that family & they have to learn to cope on their own. Moving from Cornwall to New York & back again to the West Country Susan Sallis warm & powerful novel shows us love & sorrow & family life in all its guises. ...

When English soldier Hal strikes up a conversation with German Lieutenant Wilhelm during the ceasefire in no-mans-land on Christmas Day 1914 he has no idea the impact this chance meeting will have. Wilhelm is in love with an English woman Sam & presses a photograph into Hals hand
- if he makes it home Hal must promise to find Sam & give her this token of affection. Hal does make it home though the war rages on
- but the moment he sees Sam he is in trouble. With Wilhelms shadow looming over their relationship & his photograph never revealed Hal begins to live a life that was meant for someone else.. .

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Disruptive classroom behaviours can prevent effective teaching & create a negative learning environment. This book has been written by teachers for teachers & is bursting with tried & tested strategies & techniques to make the classroom a happier place for everyone. The Kit Bag" is a bank of up-to-date ideas that can be dipped into whenever needed each one contributing to a learning culture where children can be engaged excited & challenged by the learning process. Ideas identify problems practically & show how to proactively change even the most challenging classroom with successful strategies that can revolutionise current school practices. This widely acclaimed approach will be a must for any teacher who has ever been confronted with challenging behaviour. It will also be a valuable tool for headteachers senior leaders & all other classroom practitioners." ...

Compendious informative & engaging Kitchen offers feel-good food for cooks & eaters that is comforting but always seductive nostalgic but with a modern twist
- whether express-way easy-exotic recipes for the weekday rush leisurely slow-cook dishes for weekends & special occasions or irresistible cakes & cookies in true domestic goddess" style. It answers everyday cooking quandaries
- what to give the kids for tea how to rustle up a meal for friends or an impromptu kitchen party in moments or what to do about those black bananas wrinkled apples & bullet-hard plums
- & since real cooking is so often about leftovers here one recipe can morph into another...from ham hocks to pea soup & pasties from braised chicken to Chinatown salad. This isnt just about being thrifty but about being creative & seeing how recipes evolve. As well as offering the reader a mouthwatering array of inspired new recipes
- from clams with chorizo to Guinness gingerbread from Asian braised beef to flourless chocolate lime cake from Pasta alla Genovese to Venetian carrot cake
- Nigella rounds up her kitchen kit must-haves (and crucially what isnt needed) in the way of equipment & magical standby ingredients. But above all she reminds the reader how much pleasure there is to be had in real food & in reclaiming the traditional rhythms of the kitchen as she cooks to the beat of the heart of the home creating simple delicious recipes to make life less complicated. The expansive lively narrative with its rich feast of food makes this new work a natural 21st-century successor to Nigellas classic How To Eat this time with a wealth of photographs from the instructive to the glorious & accompanied by a BBC TV series. 190 recipes including over 60 express-style at 30 minutes or under."




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Compendious informative & engaging Kitchen offers feel-good food for cooks & eaters that is comforting but always seductive nostalgic but with a modern twist
- whether express-way easy-exotic recipes for the weekday rush leisurely slow-cook dishes for weekends & special occasions or irresistible cakes & cookies in true domestic goddess" style. It answers everyday cooking quandaries
- what to give the kids for tea how to rustle up a meal for friends or an impromptu kitchen party in moments or what to do about those black bananas wrinkled apples & bullet-hard plums
- & since real cooking is so often about leftovers here one recipe can morph into another...from ham hocks to pea soup & pasties from braised chicken to Chinatown salad. This isnt just about being thrifty but about being creative & seeing how recipes evolve. As well as offering the reader a mouthwatering array of inspired new recipes
- from clams with chorizo to Guinness gingerbread from Asian braised beef to flourless chocolate lime cake from Pasta ala Genovese to Venetian carrot cake
- Nigella rounds up her kitchen kit must-haves (and crucially what isnt needed) in the way of equipment & magical standby ingredients. But above all she reminds the reader how much pleasure there is to be had in real food & in reclaiming the traditional rhythms of the kitchen as she cooks to the beat of the heart of the home creating simple delicious recipes to make life less complicated. The expansive lively narrative with its rich feast of food makes this new work a natural 21st-century successor to Nigellas classic How To Eat this time with a wealth of photographs from the instructive to the glorious & accompanied by a BBC TV series. 190 recipes including over 60 express-style at 30 minutes or under."




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Eating is a multisensory experience yet chefs & scientists have only recently begun to deconstruct foods components setting the stage for science-based cooking. In this global collaboration of essays chefs & scientists advance culinary knowledge by testing hypotheses rooted in the physical & chemical properties of food. Using traditional & cutting-edge tools ingredients & techniques these pioneers create & sometimes revamp dishes that respond to specific desires & serve up an original encounter with gastronomic practice. From the seemingly mundane to the food fantastic -- from grilled cheese sandwiches pizzas & soft-boiled eggs to Turkish ice cream sugar glasses & jellified beads -- the essays in The Kitchen as Laboratory cover a range of creations & their history & culture. They consider the significance of an eaters background & dining atmosphere & the importance of a chefs methods as well as the strategies used to create a great diversity of foods & dishes. This collection will delight experts & amateurs alike especially as restaurants rely more on science-based cooking & recreational cooks increasingly explore the physics & chemistry behind their art. Contributors end each essay with their personal thoughts on food cooking & science offering rare insight into a professionals passion for playing with food. ...

After twenty-five years of sex drugs bad behaviour & haute cuisine chef & novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village from Tokyo to Paris & back to New York again Bourdains tales of the kitchen are as passionate as they are unpredictable as shocking as they are funny. ...

Following the success of Real Food & Appetite this is the tenth book from Nigel Slater the award-winning food writer & author of the bestselling autobiography Toast. The food in The Kitchen Diaries" is simply what I eat at home. The stuff I make for myself for friends & family for visitors & for parties for Sunday lunch & for snacks. These are meals I make when I stop work or when I am having mates over or when I want to surprise seduce or show off. This is what I cook when I m feeling energetic lazy hungry or late. It is what I eat when I m not phoning out for pizza or going for a curry. This is the food that makes up my life both the Monday to Friday stuff & that for weekends & special occasions. Much of it is what you might call fast food because I still believe that life is too short to spend all day at the stove but some of it is unapologetically long slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***. Fast food slow food big eats little eats quick pasta suppers family roasts & even Christmas lunch. It is simply my stuff what I cook & eat every day. Nigel s food
- for you. "
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Classic cookery writing from the award-winning food writer & author of bestselling autobiography ' Toast'. ' The food in The Kitchen Diaries" is simply what I eat at home. The stuff I make for myself for friends & family for Sunday lunch & for snacks. These are meals I make when I am having mates over or when I want to surprise seduce or show off. This is what I cook when I'm feeling energetic lazy hungry or late. This is the food that makes up my life both the Monday to Friday stuff & that for weekends & special occasions.' ' Much of it is what you might call fast food but some of it is unapologetically long slow cooking. But without exception every single recipe in this book is a doddle to cook. A walk in the park. A piece of p***.' ' Fast food slow food big eats little eats quick pasta suppers family roasts & even Christmas lunch. It is simply my stuff what I cook & eat every day.'" ...

One of Britains best-loved food writers author of Toast & Tender & presenter of BBC Ones Simple Suppers returns with his beautiful & inspiring companion volume to the acclaimed Kitchen Diaries. The Kitchen Diaries was one of the most acclaimed food books of recent times. With Kitchen Diaries II: A Year of Simple Suppers Nigel Slater returns to this inspiring structure
- recording the food he buys prepares eats & shares throughout the year. With over 300 recipes many from his hugely successful TV series Simple Suppers Kitchen Diaries II is full of classic Slater ideas from a cider loaf to start the new year to an indulgent chicken & leek pie or a simple fresh salad of pears & bitter leaves. The greatest cookery writer of them all. Guardian
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