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Southeast Asian Islam: Integration and Indigenisation (Global Islamic Cultures)
By Nasr M. Arif, Abbas Panakkal. 2024
This book explores Muslim communities in Southeast Asia and the integration of Islamic culture with the diverse ethnic cultures of…
the region, offering a look at the practice of cultural and religious coexistence in various realms.The volume traces the origins and processes of adoption, transmission, and adaptation of Islam by diverse ethnic communities such as the Malay, Acehnese, Javanese, Sundanese, the Bugis, Batak, Betawi, and Madurese communities, among others. It examines the integration of Islam within local politics, cultural networks, law, rituals, education, art, and architecture, which engendered unique regional Muslim identities.Additionally, the book illuminates distinctive examples of cultural pluralism, cosmopolitanism, and syncretism that persisted in Islamic religious practices in the region owing to its maritime economy and reputation as a marketplace for goods, languages, cultures, and ideas.As part of the Global Islamic Cultures series that investigates integrated and indigenized Islam, this book will be of interest to students and researchers of theology and religion, Islamic studies, religious history, political Islam, cultural studies, and Southeast Asian studies. It also offers an engaging read for general audiences interested in world religions and cultures.The Making of the Indian Princes
By Edward John Thompson. 2024
India’s political framework was made in twenty years: in 1799-1819, between the death of Tipu Sultan and the elimination of…
the Peshwa. The period opens with the destruction of the Muslim kingdom of Mysore and ends with the disintegration of the Maratha Confederacy into a series of separate chieftaincies. These two conquests gave the British the control of India.After Tipu’s destruction the Marathas remained. When they were finally beaten down, Modern India was formed and its map in essentials drawn. The arrangement was to stay until the slow process of time and the coming of new systems of political thinking made it an anachronism, calling for Round Table Conferences, White Papers, and their sequel in constitutional legislation and political offers. India, as we knew it yesterday and the world has known it, was made in the space of these twenty years, first by the shattering of what Lord Wellesley styled ‘the Mahratta Empire’ and then, after a brief period of uncertain and faltering doctrine, by Lord Hastings’ firm establishment of the States which had survived, each in the niche and status which was to be legally accepted as its own until our day. The Indian ‘Prince’ emerged in 1806, arising, like the Puranic Urvasi, from the churning of the Ocean by the Gods and Demons, and received his position in India’s polity in 1819.Reminiscences of the Sepoy Rebellion of 1857
By Mrs Elizabeth Wagentreiber. 2024
“Elizabeth Wagentreiber was the youngest daughter of Colonel James Skinner of the famous cavalry regiment 'Skinner's Horse'. She had originally…
married a Captain Radclyffe Haldane, an officer of Skinner's Horse who was killed at the Battle of Chillianwallah during the Second Anglo-Sikh War. She subsequently married George Wagentreiber. And in the Spring of 1857 the couple were living in the civilian lines at Delhi when the Indian Mutiny broke out in the Bengal Army and reports arrived that the native cavalry was running amok in the city, slaughtering Europeans. Fearful for their lives the couple escaped with their children and the harrowing account of their time as fugitives makes compelling reading.”-Print ed.“Colonial warfare on the Dark ContinentThe British Empire rapidly spread its influence throughout the globe during the nineteenth century. Predictably…
these intrusions rarely found favour with the indigenous populations and so, inevitably, the imperial interests of power and commerce were reinforced by the imposition of military and naval might courtesy of the British Army and the Royal Navy. British interests in West Africa proved to be no exception to the rule and the so called 'Ashanti Wars' were fought with varying degrees of savagery and through eight campaigns from 1806 until 1900. This book is about the Third Anglo-Ashanti War which was fought during 1873-74. Garnet Wolseley, commanding a force of British, West Indian and local forces marched against the Ashanti who had invaded British territory. The campaign gained particular notoriety because it occurred during the golden age of newspaper correspondents and was covered by both G. A. Henty and Henry Morton Stanley. It made Wolseley's reputation and he became a household name. The conflict was made singular by the nature of the terrain-often thick jungle-across which it was fought and by its exotic protagonists and this makes it a subject of particular interest for students of the colonial wars in the Victorian era. The outcome of the war was, perhaps, predictable and the British both occupied the enemy capital Kumasi and then burnt it down as an object lesson. This book is particularly useful because the author was an eyewitness to the storming of Amoaful by the Black Watch, the storming of Ordahsu by the Rifle Brigade and the fall of the capital.”-Print ed.My Recollections of The Sepoy Revolt (1857-58)
By Mrs Elizabeth Muter. 2024
“Mrs Elizabeth McMullin Muter was married to a captain of the 1st Battalion 60th King's Royal Rifles stationed in Meerut,…
a few hours travel east of Delhi, when the mutiny among the sepoys of the garrison broke out there on Sunday morning of May 10th, 1857. Elizabeth Muter graphically describes the horrors of those first days of the conflict from the perspective of the wives of officers who were set adrift in times of peril and uncertainty as their husbands left them to fight. This book also contains some campaign recollections by Captain Muter.”-Print ed.War Beyond the Dragon Pagoda: A Personal Narrative of the First Anglo-Burmese War 1824 - 1826
By J. J. Snodgrass. 2024
“The author—a staff officer—who was an eyewitness to most of the major events of the First Anglo-Burmese War, gives us…
an incisive overview of the whole war. This provides the reader with a unique insight into the actions of the various troops during the course of the campaign. However it is the author's descriptions of pitched battles against a richly caparisoned foe—including everything from umbrella bearing generals and war elephants to "invincibles" and Amazons—that bring this exotic and spectacular conflict vividly to life. Re-living this war from just one step away, whether witnessing fighting in jungle stockades or experiencing river actions against Burmese war boats, will remain with and intrigue all who are interested in the British in the East.”-Print ed.Ghenko: The Mongol Invasion of Japan, 1274-81
By Nakaba Yamada. 2024
“A ferocious conflict between Mongol and Samurai.The Japanese word 'Ghenko' is the term employed for the Mongol invasion of Japan.…
The event was an immensely significant one for the Japanese and it remained so for centuries because, in part, the defeat of the invaders was attributed to divine intervention. There can be little doubt that Japan's salvation had much to do with the fact that they are an island race and in that they have much in common with other islanders, Great Britain among them, who on more than one occasion might claim the sea as their principal and most powerful ally. Indeed, the author of this book draws parallels with Britain and the Spanish Armada. The Mongols had rapidly risen to power during the 13th century and had created an unstoppable empire that spread over huge areas of land from the Yellow Sea of Asia to the Danube in Europe. Although massively stronger than the Japanese, the Mongols attacked the Japanese islands, attempting domination by invasion and yet were repulsed with finality. To modern students of military history the contents of this book has a compelling allure, since there can be no doubt that in the Mongol warrior and the Japanese Samurai there resided a martial spirit and expertise which, perhaps inevitably, could not both exist in the same sphere, but which in collision could not fail to instigate conflict of the most singular kind. This account of the clash between the ultimate warriors of their day analyses this time of warfare in superb detail. An essential addition to the library of anyone interested in the warfare of the East.”-Print ed.Commentaries on the Punjab Campaign, 1848-49: the Battles of the Second Sikh War by an Eyewitness
By James Henry Lawrence-Archer. 2024
“An infantry officer's view of the fall of the Sikhs.The author of this book served with No 6 company of…
HM 24th Regiment-an infantry regiment of the British Army-which saw much service in the Second Sikh War and suffered greatly in the fighting particularly at Chillianwalla. So there could hardly be a more qualified writer—or one with closer connections to other participants—to take on the task of reporting the war. At the conclusion of the First Sikh War there remained a sense of business unfinished. The Sikhs were yet masters of the Punjab and the Khalsa remained one of the most formidable armies the Sub-Continent had ever seen. Most importantly the centre of Sikh power, the seemingly impregnable and daunting fortress of Mooltan remained defiant. Once again the British Empire learnt the lesson of what a formidable foe the Sikhs were as they joined battle with them at Ramnuggar, Chillianwalla, Mooltan and Googerat. Archer takes us through this campaign in compelling detail embellished by an insight only first hand experience can provide.”-Print ed.The History of The Knights Templars, The Temple Church, and The Temple: Large Print
By Charles G Addison. 2024
“The warrior knights of the crossThe Knights Templar were one of the most famous Christian military orders of the medieval…
period. Officially endorsed by the church in the early decades of the 12th century the express purpose of the order was to provide defence and protection to Christian pilgrims. The concept became a popular one and with patronage came wealth and power so that the order, through a substantial infrastructure of non-warrior members spread throughout Europe promoting its objectives, developing financial institutions and building fortification on a grand scale. However, the Knights Templar are especially remembered today for the prowess of their military knights. Clad in white mantles bearing the distinctive red cross the Templars both attracted and created some of the most expert and effective fighting men of their time. Naturally, the order was closely connected to the Holy Land and with the Crusades. For some two hundred years it fought the forces of Islam for dominance of Jerusalem experiencing mixed fortunes in dozens of actions and major battles. The eventual loss of the Holy Land could do no other than promote a decline in their fortunes, and indeed, the support for the Templars. Furthermore, the order's wealth and its independent structure, wielding power outside state and church, inevitably made it a target for both suspicion and dissolution. The end came in 1312—in a welter of torture, bloodshed and burnings at the stake. The legend has lived on however, and today the times of Knights Templar are to many more intriguing and evocative than ever.”-Print ed.A 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 SteinRoot 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.River 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.Rick 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 ricotta