Author: Florence WhitePublisher:
ISBN: 9781903155004
Category : Cookery, English
Languages : en
Pages : 400
Book Description
Written in 1932, this English classic cookbook has become a vital resource for cooks across the world.
1066 and All That
Author: W C SellarPublisher: Hassell Street Press
ISBN: 9781014250230
Category :
Languages : en
Pages : 132
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Every Life Is on Fire
Author: Jeremy EnglandPublisher: Basic Books
ISBN: 1541699009
Category : Science
Languages : en
Pages : 196
Book Description
A preeminent physicist unveils a field-defining theory of the origins and purpose of life. Why are we alive? Most things in the universe aren't. And everything that is alive traces back to things that, puzzlingly, weren't. For centuries, the scientific question of life's origins has confounded us. But in Every Life Is on Fire, physicist Jeremy England argues that the answer has been under our noses the whole time, deep within the laws of thermodynamics. England explains how, counterintuitively, the very same forces that tend to tear things apart assembled the first living systems. But how life began isn't just a scientific question. We ask it because we want to know what it really means to be alive. So England, an ordained rabbi, uses his theory to examine how, if at all, science helps us find purpose in a vast and mysterious universe. In the tradition of Viktor Frankl's Man's Search for Meaning, Every Life Is on Fire is a profound testament to how something can come from nothing.
Food In England
Author: Dorothy HartleyPublisher: Hachette UK
ISBN: 0349401772
Category : Cooking
Languages : en
Pages : 684
Book Description
FOOD IN ENGLAND became an instant classic when it was first published in 1954, and its eclectic mix of recipes, anecdotes, household hints, spells and history has had a deep influence on countless English cooks and food writers since. With wit and wisdom, Dorothy Hartley explores the infinite variety of English cooking, as well as many aspects of English life and culture. From the rules of conduct for a medieval banquet to the way to make perfect mashed potatoes, from how to dress a crab to the ultimate recipe for strawberries and cream, FOOD IN ENGLAND will delight all admirers - and consumers - of modern British cookery. An irresistible tour through centuries of culinary history, illuminated with Hartley's own lively illustrations, FOOD IN ENGLAND is a unique glimpse into England's past.
Author: Nigel SlaterWeird England
Author: Matt LakePublisher: Sterling Publishing Company
ISBN: 9781402742293
Category : Travel
Languages : en
Pages : 284
Book Description
Focusing on the bizarre, a collection of entertaining, illustrated travel guides features a host of oddball curiosities, ghosts and haunted places, local legends, cursed roads, crazy characters, and unusual roadside attractions that can be found in England.
Jane Grigson's Fruit Book
Author: Jane GrigsonPublisher: U of Nebraska Press
ISBN: 9780803259935
Category : Cooking
Languages : en
Pages : 558
Book Description
Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
Icons of England
Author: Bill BrysonPublisher: Random House
ISBN: 1409095665
Category : Nature
Languages : en
Pages : 368
Book Description
This celebration of the English countryside does not only focus on the rolling green landscapes and magnificent monuments that set England apart from the rest of the world. Many of the contributors bring their own special touch, presenting a refreshingly eclectic variety of personal icons, from pub signs to seaside piers, from cattle grids to canal boats, and from village cricket to nimbies. First published as a lavish colour coffeetable book, this new expanded paperback edition has double the original number of contributions from many celebrities including Bill Bryson, Michael Palin, Eric Clapton, Bryan Ferry, Sebastian Faulks, Kate Adie, Kevin Spacey, Gavin Pretor-Pinney, Richard Mabey , Simon Jenkins, John Sergeant, Benjamin Zephaniah, Joan Bakewell, Antony Beevor, Libby Purves, Jonathan Dimbleby, and many more: and a new preface by HRH Prince Charles.
Notes from a Small Island
Author: Bill BrysonPublisher: HarperCollins
ISBN: 0062417436
Category : Travel
Languages : en
Pages : 338
Book Description
Before New York Times bestselling author Bill Bryson wrote The Road to Little Dribbling, he took this delightfully irreverent jaunt around the unparalleled floating nation of Great Britain, which has produced zebra crossings, Shakespeare, Twiggie Winkie’s Farm, and places with names like Farleigh Wallop and Titsey.
The British Table
Author: Colman AndrewsPublisher: Abrams
ISBN: 161312211X
Category : Cooking
Languages : en
Pages : 705
Book Description
From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales. The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery. “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.
