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Great Battles For Boys Ancients To Middle Ages: Ancients To Middle Ages
By Joe Giorello. 2018
Spartans! Persians! Romans! Historic warriors who changed the world. But does your son know why these soldiers were fighting? Find…
out in Great Battles for Boys, the bestselling series that takes young readers to the front lines of the world's most significant clashes. History leaps off the page with short, powerful chapters and plenty of historic imagery, capturing the attention of even reluctant readers. Want boys to read? Give them books they WANT to read! In this installment of the bestselling series, boys travel to the ancient world to learn about twelve famous military battles that drastically altered world history. They'll also learn about the notable men who led those battles, including Alexander the Great, Julius Casaer, and William "Braveheart" Wallace, among many others. Beginning in Ancient Greece and Persia, the battles continue into the Middle Ages—including the Crusades—and conclude with the year 1588 when the Spanish Armada's attemped invasion of England, and the dawn of modern naval warfare. Don't miss the highly acclaimed series for boys that reveals the courage and valor of men in battle, and how their bravery changed the world.Great Battles For Boys The Korean War
By Joe Giorello, Sibella Giorello. 2021
Does your son play videogames for hours but hates to read? Does he think history's just a "bunch of boring…
facts"? What if you could give him all the excitement of screen time but also spark his love for reading and history? Now you can—with Great Battles for Boys, the #1 bestselling history series written especially for boys who struggle with reading. Each book in the series focuses on the battles, leaders, tactics, and weapons that won (or lost) history’s most significant military clashes. Filled with historic photos and written in an engaging conversational style by a middle school history teacher, Great Battles for Boys brings history to life. These true tales of courage will excite even the most reluctant readers. In this seventh book in the series, boys learn about The Korean War (1950-53) also known as the “The Forgotten War.” Despite more than 2 million casualties, most people—young and old—can not fully explain this international conflict or why the United States sacrificed so much treasure to fight it. But your son will learn about stunning modern warfare—ensuring history is anything but “forgotten.” Here are some of the exciting chapters: The North Korean invasion of South Korea that triggered the war The “Chosin Few" who courageously survived a harrowing retreat that should’ve brought certain death. The life and times of US Marine Corps legend, Louis “Chesty” Puller Infamous and catastrophic battles including Naktong River, Twin Tunnels, Samdong-Ni, Bloody Ridge, Pork Chop Hill — and much more! Filled with historic photos, biographies of heroic soldiers and Marines, and suggestions for further readings and movies the whole family can enjoy, this true story moves through the battles in chronological order. Boys also learn about the war's politics, the geography of Asia, and the stark difference between a democratic government and a Communist system. If your son enjoys action-packed stories, authentic details, and short but exciting chapters, he’ll love this book. Praise for the Great Battles for Boys series: “This book should be in school libraries everywhere. It is a treasure trove of information that is engagingly written that makes one feel they are in a great classroom with a great instructor sharing his knowledge in a fun way." — 5 Stars, Amazon Top Ten Hall of Fame ReviewerA mouthwatering collection of twenty seasonal salad recipes from the author of Red Velvet and Chocolate HeartacheLet’s eat more salad!…
It’s fresh, colourful and healthy fast food. A far cry from the ‘rabbit food’ image of old, salads are now rightfully top of the menu. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to original and easy-to-make salads to see you through the year. From well-loved favourites to exotic delights inspired by Harry’s travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast – the whole year round.A Salad for All Seasons: Delicious, uplifting and easy recipes for the whole year
By Harry Eastwood. 2013
'Quick and simple to prepare, delicious and good for you.' BBC Good Food'Stunning . . . delicious food that makes…
you feel good.' Tasty Magazine 'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine___In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year.Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.___Readers love cooking with A Salad for all Seasons:'Really tasty, healthy dishes that are easy to prepare . . . great book.''An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.''I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.Sacla' Big Book of Pesto: 70 deliciously different recipes
By Sacla Uk Limited. 2013
Pesto - the original go-to ingredient for a quick and delicious mid-week dinner. But it shouldn't just be stored in…
the cupboard in case of emergencies; it's time everyone realised the power and versatility of this aromatic jar of magic. Packed with original recipes for using every day, The Big Book of Pesto makes it simple to create quick and easy meals, classic home comforts or even something special to impress.Featuring 70 mouth-watering recipes from famous Sacla'-loving chefs, including Theo Randall, Antony Worrall-Thompson and Dhruv Baker, The Big Book Of Pesto will show you how to use this classic and versatile ingredient in ways you'd never have imagined.Full of vibrant and exciting ideas, from comforting classics like Pesto Meatballs in Tomato Sauce, to fabulous fish recipes like Pesto Salmon Fish Fingers, to lazy lunches like Grilled Prosciutto with Pesto Scrambled Eggs; tonight's the night you cancel that takeaway and serve up a delicious Pesto dish.With all recipes featuring Sacla's extensive range of authentic Pestos, from Classic Basil, to Fiery Chilli and Fresh Sun-dried Tomato, there is a dish to delight every Pesto fan. Featuring beautiful colour photography throughout The Big Book of Pesto is a real mealtime inspiration.Sabor: Flavours from a Spanish Kitchen
By Nieves Barragan Mohacho. 2017
Nieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.In her cookbook Sabor (meaning flavour in…
Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick SteinRothschild Buildings: Life in an East-End Tenement Block 1887 - 1920
By Jerry White. 1980
Winner of the Jewish Chronicle Harold H. Wingate Literary Award.Rothschild Buildings were typical of the 'model dwellings for the working…
classes' which were such an important part of the response to late-Victorian London's housing problem. They were built for poor but respectable Jewish immigrants from Eastern Europe, and the community which put down roots there was to be characteristic of the East End Jewish working class in its formative years. By talking to people who grew up in the Buildings in the 1890s and after, and using untapped documentary evidence from a wide range of public and private sources, the author re-creates the richly detailed life of that community and its relations with the economy and culture around it. The book shows how cramped and austere housing was made into homes; how the mechanism of class domination, of which the Buildings were part, was both accepted and fought against; how a close community was riven with constantly shifting tensions; and how that community co-existed in surprising ways with the East End casual poor of 'outcast London'. It provides unique and fascinating insights into immigrant and working-class life at the turn of the last century.Root to Stem: A seasonal guide to natural recipes and remedies for everyday life
By Alex Laird. 2018
'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart…
of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.'This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks.Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.Roger Casement's Diaries: 1910:The Black and the White
By Roger Sawyer. 1997
Born in Ireland in 1864 Roger Casement acted as British Consul in various parts of Africa (1895-1904) and Brazil (1906-11)…
where he denounced atrocities among Congolese and Putumayo rubber workers. knighted in 1911, He returned to Ireland, where as an ardent nationalist he attempted to enlist German help for the cause. He was hanged for high treason in London in 1916. A compulsive diary writer, his so-called 'Black' Diaries were finally released into the public domain in 1994. At the time of his trial, these diaries-detailing his promiscuous homosexual activities in Brazil-were used to condemn him and, subsequently, to poison his reputation. Published here for the first time-as are his more public 'White' Diaries of the same year-they not only offer the reader the opportunity to judge their authenticity-still a matter of heated debate-but they also take us deep into the mind of the bravest, most selfless and practical humanitarian of the Edwardian age.The Robin: A Biography (The Bird Biography Series #1)
By Stephen Moss. 2017
Acclaimed naturalist and birdwatcher Stephen Moss brings us a year in the life of Britain's favourite bird - the robin.…
In The Robin Moss records a year of observing the robin both close to home and in the field to shed light on the hidden life of this apparently familiar bird. We follow its life cycle from the time it enters the world as an egg, through its time as a nestling and juvenile, to the adult bird; via courtship, song, breeding, feeding, migration - and ultimately, death. At the same time, we trace the robin's relationship with us: how did this bird - one of more than 300 species in its huge and diverse family - find its way so deeply and permanently into our nation's heart and its social and cultural history? It's a story that tells us as much about ourselves as it does about the robin itself. No other bird is quite so ever-present and familiar, so embedded in our culture, as the robin. But how much do we really know about this bird? 'There is no doubt that Moss's book, with its charming cover and quaint illustrations, will make it into many a stocking this year' The TimesRiver Cafe Italian Kitchen: Includes all the recipes from the major TV series
By Rose Gray, Ruth Rogers. 1998
The RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot…
on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.The River Cafe Cookbook
By Rose Gray, Ruth Rogers. 1995
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both…
the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.The River Cafe Classic Italian Cookbook
By Rose Gray, Ruth Rogers. 2009
Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its…
innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.Risotto With Nettles: A Memoir with Food
By Anna Del Conte. 2009
A wonderful, evocative memoir by the woman who first brought Italian cooking to Britain and fuelled a culinary revolution.'Anyone who…
cooks should have Anna's books, it is the simple truth' Nigella LawsonBorn in Milan, Anna del Conte grew up in Italy in a gentler time. When war came to Italy everything changed: her family had to abandon their apartment and the city for the countryside, where the peasants still ate well, but life was dangerous... As a teenager, Anna became used to throwing herself into a ditch as the strafing planes flew over, and was imprisoned, twice. Her story is informed and enlivened by the food and memories of her native land - from lemon granita to wartime risotto with nettles, from vitello tonnato to horsemeat roll, from pastas to porcini. Anna arrived in England in 1949 to a culinary wasteland. She married an Englishman and stayed on, and while bringing up her children, she wrote books which inspired a new generation of cooks. This is a memoir of a life seen through food - each chapter rounded off with mouthwatering recipes.The Rise And Fall of British Naval Mastery
By Paul Kennedy. 2017
Paul Kennedy's classic naval history, now updated with a new introduction by the authorThis acclaimed book traces Britain's rise and…
fall as a sea power from the Tudors to the present day. Challenging the traditional view that the British are natural 'sons of the waves', he suggests instead that the country's fortunes as a significant maritime force have always been bound up with its economic growth. In doing so, he contributes significantly to the centuries-long debate between 'continental' and 'maritime' schools of strategy over Britain's policy in times of war. Setting British naval history within a framework of national, international, economic, political and strategic considerations, he offers a fresh approach to one of the central questions in British history. A new introduction extends his analysis into the twenty-first century and reflects on current American and Chinese ambitions for naval mastery.'Excellent and stimulating' Correlli Barnett'The first scholar to have set the sweep of British Naval history against the background of economic history' Michael Howard, Sunday Times'By far the best study that has ever been done on the subject ... a sparkling and apt quotation on practically every page' Daniel A. Baugh, International History Review'The best single-volume study of Britain and her naval past now available to us' Jon Sumida, Journal of Modern HistoryRick Stein's Spain: 140 new recipes inspired by my journey off the beaten track
By Rick Stein. 2011
'I've wanted to make a series in Spain for a long time. I love Spanish food, I've been going there…
since I was a young boy - but until quite recently I don't think people really took the food seriously. Thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. To me the underlying point of journeying to Spain would be to discover the 'duende' in the cooking. By that I mean a sense of soul, of authenticity. The word is normally used in flamenco but I think it could be equally applied to the art of Spanish cooking because to my mind, in really good food, there is a communication between the cook and diner that amounts to art.' Rick SteinIn his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. Rick samples his way through the specialties and hidden treats of each region, taking in the changing landscape from the mountainous northern regions through the Spanish plains to Mediterranean beaches.With over 100 Spanish recipes and location photographs, this is an essential cookbook for food-lovers as well as a stunning culinary guide to a diverse country.Rick Stein's Simple Suppers: A brand-new collection of over 120 easy recipes
By Rick Stein. 2023
These are my simple suppers. Recipes that are straightforward and informal - yet effortlessly delicious. The idea of supper appealed…
to me because it suggests an ordinary meal. When one is not trying too hard; maybe something you're going to cook in your jeans and Polo shirt, a glass of vinho verde on the worktop.Rick Stein's Simple Suppers is your new go-to cookbook. A collection of stylish, easy recipes for midweek, weekends and every eventuality in between.Chapters include:- Suppers for one: Easy croque monsieur, Steak with Chimichurri sauce- Suppers for two: Harissa lamb steak with chickpea mash, Aubergine braised with soy & ginger- Suppers with friends: Pilaf with buttermilk chicken & pomegranate, Puff pastry fish pie- Fast suppers: Sweet potato, chorizo & sweetcorn tacos, Baked portobello mushrooms with Dolcelatte & walnuts- One-pot suppers: Coconut prawn curry, Wild garlic & broad bean risotto- Veggie suppers: Vegetable bourguignon with dumplings, Spaghetti with courgettes, rosemary and ricottaRick Stein’s Secret France
By Rick Stein. 2019
Real French home cooking with all the recipes from Rick's new BBC Two series.Over fifty years ago Rick Stein first…
set foot in France. Now, he returns to the food and cooking he loves the most … and makes us fall in love with French food all over again. Rick’s meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes: chicken stuffed with mushrooms and Comté, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think.Rick Stein's Seafood Lovers' Guide
By Rick Stein. 2000
Rick (and Chalky his trusty dog) discover great seafood dishes and small delicacies amongst the tidal estuaries, shingle banks and…
rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild, clear waters of Scotland's lochs bringing back an abundance of stories and imaginative, colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching and fish-eating traditions of each area as well as details of the local life, legends and literature. He singles out local delicacies and includes six to eight fish and seafood recipes per chapter. Each chapter is illustrated with stunning food and landscape photography and ends with an area map and a guide to a small selection of the best hotels, restaurants, pubs and specialist suppliers (including information on extra locations, not featured in the series). 'Just as I do in the restaurant to keep ahead of the game, I look for the best suppliers, the freshest fish and who catches them. In a way, this is what this series is about, the fish I love, for all sorts of reasons, not just taste or fashion, where they come from and the people who catch them and the best way to cook them. As a result of looking around the country for the best seafood, it's turned out to be a love affair with the changing coastline of Great Britain and Ireland and the business of going to sea in small boats to catch the freshest prime fish we have.' Rick SteinRick Stein's Long Weekends
By Rick Stein. 2016
To accompany the major BBC Two series, Rick Stein’s Long Weekends is a mouthwatering collection of over 100 recipes from…
ten European cities. Rick’s recipes are designed to cater for all your weekend meals. For a quick Friday night supper Icelandic breaded lamb chops will do the trick, and Huevos a la Flamenca makes a tasty Saturday brunch. Viennese Tafelspitz is perfect for Sunday lunch, and of course no weekend would be complete without Portuguese custard tarts or Berliner Doughnuts for an afternoon treat. Accompanied by beautiful photography of the food and locations, and complemented by his personal memories and travel tips for each city, Rick will inspire you to re-create the magic of a long weekend in your own home.