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Give me a nostalgic and bready comfort food that serves a crowd, and I'm yours forever. I love this cookbook—it's both refreshing and real life. Through the stories and recipes that fill its pages, Jen reminds us that feeding the people we love shouldn't be one more thing to perfect or overdo. It's the food itself and the connection it creates that far outlasts what's on the menu. This book is just another extension of all the beautiful ways Jen shares her heart through her story, laughter, and now—luck for us—delicious recipes. — Joanna Gaines, co-founder, Magnolia  Jen's a real-life mom, a fantastic home cook, and a delightfully hilarious writer, so I already knew I was going to love her cookbook. But let me tell you... I didn't expect to fall in love with it the way I did! In a word: WOW. Every page is so bright and fun, so original and fresh, and the way she categorizes her delicious recipes is both clever and approachable. This cookbook is a serious treasure—a gift to anyone who has people to feed! — Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks  Feed These People reads like an invitation to Jen Hatmaker's front porch—cozy, dishy, and full of spice. Just when I think we're settling into truck stop grub (Fried mozzarella sticks! Avocado tacos!) she flips to vacation Bible school (Mushroom and Gruyère tartine! Honey mustard pecan-crusted salmon)—either way I'm singing hymns of praise and tying on my apron. — Jennifer Garner, actor, food lover, home cook  First of all, I love a home cook! I am one and I learned from the best, my mom, Gwen. Second, the food looks amazing, and I can't wait to dive in! Last and most important, I love the whole vibe of this family: the love, the laughter, the lessons, the honesty. It's a beautiful, real, snapshot into my friend Jen Hatmaker's life. Like the perfect dinner, you'll show up for the food, and you'll stay for the stories. Thanks for inviting me. Love, Trisha. — Trisha Yearwood, country music legend, host of Trisha’s Southern Kitchen, and five-time cookbook author  Feed These People puts people first, and then gives them a fantastic meal—and I'm 100% here for it! Jen celebrates the people around our tables. Trust me, you want Jen's cookbook! — Melissa d'Arabian, author of Tasting Grace  I'm in love with Jen's no-fuss, stress-free, and big-flavor approach to feeding her loved ones. With comforting recipes seasoned with Jen's trademark wit and humor, this book opens up like a warm hug and invitation to her home kitchen! — Michelle Tam, New York Times bestselling cookbook author and creator of Nom Nom Paleo  Feed These People is absolutely stunning and makes me crave every recipe on every page. 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Creating Professional Style and Presence.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Building Better Communication Skills.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 5: The Art of Meeting and Greeting.\u003c\/p\u003e \u003cp\u003eChapter 6: Making Polite Conversation.\u003c\/p\u003e \u003cp\u003eChapter 7: Improving Your Telephone Manners.\u003c\/p\u003e \u003cp\u003eChapter 8: Sharpening Your Written Communication Skills.\u003c\/p\u003e \u003cp\u003eChapter 9: Keeping Up with Electronic Etiquette.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Behaving in the Boardroom and Beyond.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 10: Minding Your Meeting Manners.\u003c\/p\u003e \u003cp\u003eChapter 11: Engaging in Business Meals and Parties.\u003c\/p\u003e \u003cp\u003eChapter 12: Mastering Dining Etiquette.\u003c\/p\u003e \u003cp\u003eChapter 13: Attending Conferences, Trade Shows, and Special Events.\u003c\/p\u003e \u003cp\u003eChapter 14: Taking Part in a Variety of Social Off-Site Activities.\u003c\/p\u003e \u003cp\u003eChapter 15: Marking Life’s Major Events and Passages.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Overcoming Work-Related Challenges.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 16: Coming to Terms with Difficult People.\u003c\/p\u003e \u003cp\u003eChapter 17: Managing Office Conflict.\u003c\/p\u003e \u003cp\u003eChapter 18: Managing Ethical Dilemmas at Work.\u003c\/p\u003e \u003cp\u003eChapter 19: Handling Sexuality in the Workplace.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V: Doing Business on a Global Scale.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 20: Pack Your Manners! Traveling for Business.\u003c\/p\u003e \u003cp\u003eChapter 21: Now You’ve Arrived: Adapting to a New World.\u003c\/p\u003e \u003cp\u003eChapter 22: Crossing Cultural Lines: Your Passport for Success.\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI: The Part of Tens.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChapter 23: Nearly Ten College-to-Career Etiquette Tips.\u003c\/p\u003e \u003cp\u003eChapter 24: Ten Tips for Impressive Job Interviews.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIndex.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/ul\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":48864624083287,"sku":"9780470147092","price":17.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780470147092.jpg?v=1722272779"},{"product_id":"the-official-downton-abbey-afternoon-tea-cookbook-9780711258938","title":"The Official Downton Abbey Afternoon Tea Cookbook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThis engaging and historically accurate cookbook presents more than 70 delicious recipes that celebrate the elegant institution of afternoon tea. 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From the table settings to the decor to the color-coordinated menus, every party she hosts showcases a myriad of inspired elements. In her first book, she shows readers how to set the stage for eight parties, from an elegant housewarming in her Jeffrey Bilhuber-decorated home to a classic California pool party to a festive Christmas brunch. She also shares advice on palette creation--blue and white for a ladies' charity luncheon, and deep burgundies for a gentleman's wine and cigar party. Each chapter ends with tips for that theme, whether it is entertaining alfresco or having parties for a charitable purpose. 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Peek into the breathtaking houses, apartments, and rooms I’ve created for this world-class hostess and client who has a ‘gift for celebration.’ The book is a triumph (with a foreword by yours truly).” \u003cbr\u003e—Jeffrey Bilhuber, author of \u003ci\u003eEveryday Decorating\u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e“At this time of year, I’m always looking for spring inspiration in fashion, decor and entertaining. Just in time os this gorgeous book, You’re Invited: Classic, Elegant Entertaining by Stephanie Booth Shafran. In this beautifully photographed book, Stephanie shares her secrets for perfect parties and takes the art of entertaining to new heights. I highly recommend it for your coffee table!” \u003cbr\u003e —Elisha Daniels, luxury fashion stylist\u003cbr\u003e\u003cbr\u003e“This new book, You’re Invited by Stephanie Booth Shafran just came out. It's absolutely gorgeous. Even the cover looks like a vacation! 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Welcome to Stephanie’s world, where every creative person is generously acknowledged, thanked and honored. Bravo, Stephanie.” \u003cbr\u003e —Diane Dorrans Saeks, \u003ci\u003eThe Style Saloniste\u003c\/i\u003e","brand":"Rizzoli International Publications","offers":[{"title":"Default Title","offer_id":48866043068759,"sku":"9780847863716","price":32.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780847863716.jpg?v=1722276766"},{"product_id":"pacific-natural-9780847864140","title":"Pacific Natural","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBoth practical and inspiring, the first book from Jenni Kayne--the creator of the eponymous lifestyle brand--offers ideas and tips for entertaining and living well throughout the year.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eJenni Kayne embodies an effortless aesthetic, where natural beauty is found in every detail. 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The new book features table-setting tips, recipes, and stunning photos from parties at her country estate.\" —ELLE DECOR\u003cbr\u003e\u003cbr\u003e\"It is clear only a few pages into Cordelia de Castellane’s delightfully chic 'Life in a French Country House' that the author’s eclectic but elegant aesthetic has been decades in the making.\" —DEPARTURES\u003cbr\u003e\u003cbr\u003e\"As France’s most prominent host and the artistic director of Dior Home and Baby Dior, de Castellane is a notable ambassador of the Gallic lifestyle. In fact I’m told she is to French entertaining what Inès de la Fressange is to French style (quite a distinction!) and there’s plenty of evidence to support that conjecture in the pages of this lush new book.\"  —INTERIOR DESIGN MASTER CLASS\u003cbr\u003e\u003cbr\u003e\"Layered table settings assembled from her designs for Dior, heirloom pieces and various things she’s collected over the years are photographed with rich detail. Between lovely mise en scenes are recipes for each of the seasons. It is the perfect book to curl up with on a cold autumn day while you dream of holidays in the South of France.\" —FORBES","brand":"Rizzoli International Publications","offers":[{"title":"Default Title","offer_id":48866045002071,"sku":"9780847870936","price":30.4,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780847870936.jpg?v=1722276775"},{"product_id":"company-9781324001508","title":"Company","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Amy Thielen’s steak-night menu of wood-fired rib eyes with fava butter, grilled pickled half-hots, salt potatoes, boiled zucchini with herb oil, and a smoky tomato terrine sounds like a perfect menu to me. Sure, every component can stand on its own—but really, it’s all of them together that has me dreaming of bottles of wine, dim lights, and messy tablecloths. . . . [Thielen] brings her romantic but practical approach to her writing and menus.\" -- Emma Wartzman - New York\u003cbr\u003e\"A decade after her debut cookbook, \u003cem\u003eThe New Midwestern Table\u003c\/em\u003e, ex-Food Network host Amy Thielen has produced a sequel. \u003cem\u003eCompany\u003c\/em\u003e’s calling, and the result is menu after menu of plates serving six to 20. . . . Just pick and choose any Thielen recipe you want for dinner; even downscaled, they overdeliver.\" -- T. Susan Chang - NPR\u003cbr\u003e\"Though the concept of feeding a group of six, 12, or perhaps even 20 can spark anxiety in the heart of even the most confident home cook, Amy Thielen . . . and her new book will empower you to do just that—\u003cem\u003ecasually\u003c\/em\u003e! . . . . Thielen’s humor and candor, along with the reminiscent-of-a-family-album photography, make the book approachable and fun.\" -- Vanessa Pamela Friedman - Vogue\u003cbr\u003e\"Dinner parties should be about love, not stress, and in Amy Thielen’s hands they can be. . . . She offers menus for gatherings casual and formal, small and large, with helpful tips and a welcome eye toward food costs. Whether the host is preparing wood-fired steaks with fava butter from the 'Supper Club Night' menu, spiced meatballs with creamed gravy and mascarpone whipped potatoes for Christmas Eve, a potato tortilla and sausages with mustard-miso sauce for family brunch, or spicy cinnamon flan for an Argentine-style barbecue, the event will be a good time. And that’s what matters most.\" -- Devra First - Boston Globe\u003cbr\u003e\"[\u003cem\u003eCompany\u003c\/em\u003e] has a no-nonsense-yet-kind voice that captures the joy one can get from cooking for friends and family, Thielen’s helpful hand ensuring that every dish sings.\" -- Jackie Varriano - Seattle Times\u003cbr\u003e\"Your best dinner party menus of 2023 will come from this new cookbook. . . . Reading each of Thielen’s warm descriptions feels like opening the door of her cabin and going inside, finding the buffet table and piling your plate high.\" -- Maggie Hoffman - Epicurious\u003cbr\u003e\"Amy Thielen’s relaxed, easy style makes you want to pick up the phone and invite a group of friends over \u003cem\u003ethis\u003c\/em\u003e weekend. The menus are appealing: In the section 'Pent-Up Winter Grilling' you’ll find recipes for Deviled Egg Dip, Bundy Pan Chicken with Bagna-Cauda Butter, Fun-House Baked Potatoes, and more. There’s menus for Saturday night, Holidays, and casual buffets.\" -- Kathy Gunst - WBUR\u003cbr\u003e\"Rethink the way you entertain with Amy’s clever recipe and menu ideas.\" -- Better Homes \u0026amp; Gardens\u003cbr\u003e\"[\u003cem\u003eCompany\u003c\/em\u003e] emphasizes recipes that are best suited to serving to a crowd, but are also easy to prep ahead of time. Additionally, Thielen makes cooking with fresh produce a large part of the book’s overall objective. What is most exciting about the book’s recipes, however, is that many are presented in the form of a menu to further emphasize the love for food and celebration.\" -- Cory Fernandez, Patty Catalano, and Kristina Razon - The Kitchn\u003cbr\u003e\"[\u003cem\u003eCompany\u003c\/em\u003e] is an ode to having people over, not entertaining (or the “E-word” as [Thielen] calls it), but project cooking and long visits, where people spill out into lawns and everyone hangs around fire pits or outdoor grills, even in the middle of winter. The book is organized by occasion (fish frys, holidays, family brunch around the fire pit) with a complete menu for each. Tbh, her lyrical headnotes and the photos of snowscapes, pine-framed lakefronts, and wool coats hung next to wood-burning stoves, are as much of a draw as the food.\" -- Jenny Rosenstrach - Cup of Jo\u003cbr\u003e\"This book is written so beautifully. Thielen is equal parts cook and writer, the sort of person whose word choice in a recipe get me really revved up. . . . The book sings because of this recognition, that cooking is a practice unique to each person, and sometimes all a cookbook author can do is offer up some words and say \u003cem\u003ehere, maybe this?\u003c\/em\u003e Or \u003cem\u003ehere is how I do it\u003c\/em\u003e.\" -- Marian Bull\u003cbr\u003e\"We’ve long been fans of Amy Thielen’s cooking. Her recipes bring styled-out flourishes to the kitchen repertoire. And then there’s her writing: with Thielen’s first cookbook, \u003cem\u003eThe New Midwestern Table\u003c\/em\u003e, she became our generation’s Laurie Colwin, dramatizing the all-five-senses thrills of cooking with a nurturing voice that made readers feel: \u003cem\u003eI got this\u003c\/em\u003e. \u003cem\u003eCompany\u003c\/em\u003e broadens the scope, torquing up the ambition to menu-based parties like a Friday-night Fish Fry for eight or an Argentinian-Style Asado for twenty or more. Packed with real-life tips, hacks, and kitchen inspiration, every sentence of this book will make you a better, happier cook!\" -- Matt Lee and Ted Lee, authors of The Lee Bros. Charleston Kitchen\u003cbr\u003e\"An exuberant, irreverent love letter to abundance in all its forms: friendship, care, pleasure, and beautiful food that brings them all together.\" -- Chelsey Johnson, author of Stray City\u003cbr\u003e\"Amy Thielen’s recipes and writing capture the true rhythms of the kitchen, from the glamour and glee of an overloaded table to the welcome quiet of a dish-stacked sink. This book is a practical and economical guide to cooking for a crowd. It’s also fancy and funny and fun. Reading and cooking with \u003cem\u003eCompany\u003c\/em\u003e feels like being invited to the sort of party I crave—and it makes me want to throw my own blowout feast as soon as humanly possible.\" -- Kate Lebo, author of The Book of Difficult Fruit\u003cbr\u003e\"A treasure—after spending time with Amy Thielen’s intimate, spirited, and often funny writing in \u003cem\u003eCompany\u003c\/em\u003e, you’ll want to have her at your party, too.\" -- Mayukh Sen, author of Taste Makers\u003cbr\u003e\"The most gorgeous and useful cookbook I’ve seen in a long time. Amy Thielen’s recipes are always foolproof, and company-pleasers for sure. This book inspires what we need more than ever right now, community. I will be cooking from it for a long time.\" -- Jeni Britton-Bauer, entrepreneur and author of Jeni’s Splendid Ice Cream Desserts\u003cbr\u003e\"Amy has written a beautiful guide to ease our worries and provides us with 125 well-tested, no fail recipes – arranged in menu form. From small dinner parties to larger holiday feasts that serve up to twenty (and even a section on holiday baking!), everything is laid out for the cook whether said cook be a novice or experienced player in the kitchen. Packed with stunning photography, \u003cem\u003eCompany\u003c\/em\u003e encourages us to return to the joy of cooking for family and friends without all the fuss and muss.\" -- Jenny Hartin - Eat Your Books\u003cbr\u003e\"Thielen delivers again with warm, encouraging, and delicious menus that will have readers excited to plan their next crowd-pleasing event.\" -- Sarah Tansley - Library Journal\u003cbr\u003e\"Double-dipped fried chicken and the single-origin chocolate cake don’t need to be saved for a big event. Those appreciative of hearty Midwest cooking and entertaining large crowds will find inspiration here.\" -- Jessica S. Levy - Booklist","brand":"WW Norton \u0026 Co","offers":[{"title":"Default Title","offer_id":48866559525207,"sku":"9781324001508","price":28.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781324001508.jpg?v=1722279217"},{"product_id":"for-the-table-easy-adaptable-crowdpleasing-recipes-9781419751448","title":"For the Table Easy Adaptable CrowdPleasing","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“Anna Stockwell’s dishes are just the type of food I want to serve to friends—or have them serve to me. Flipping through the book, I feel as though I’m at the best dinner party ever. It’s one uncompromisingly chic book that I’ll be turning to again and again to impress everyone I know.” -- Ben Mims * cooking columnist, Los Angeles Times *\u003cbr\u003e“Anna has an intuitive sense of how to create simple food that looks and tastes anything but. This book might just be what brings back my entertaining spark.” -- Christopher Morocco * senior food editor and test kitchen director at Bon Appétit *\u003cbr\u003e“Anna Stockwell’s For the Table is a cookbook actually designed for feeding a crowd, with full menus all planned out from apps to dessert and consideration for a range of dietary needs. I flagged the vibrant green-and-red spinach and ricotta dumplings in a Calabrian chile-tomato sauce to make ASAP. It’s impeccably organized and delightful, just like Anna.” -- Alex Beggs * Bon Appétit *\u003cbr\u003e“In the dinner party Olympics, Anna Stockwell takes the gold—and this is her training manual. Here, she shows us how to host with style, with grace, and without stress. It starts with snacks, of course (potato chips served alongside ice-cold cherries!). And it always, always finishes with dessert (“very wiggly” yogurt panna cotta). And in-between those two things is the core of Anna’s approach: a two-platter technique that gets an impressive dinner on the table, yet also allows a host to do all the other little things that make an evening matter. Like lighting candles. Or writing name cards. . . . In this way, For the Table isn’t just a collection of recipes—it’s a full-blown dinner party philosophy, a blueprint to using food as a way to connect. If we follow it, not only will our parties be stronger, our relationships will, too.” -- David Tamarkin * editorial director of King Arthur Baking and author of Cook90 *\u003cbr\u003e“Anna Stockwell is the most natural-born host—both in real life and on the page. Her recipes sing with flavor, her table sparkles with candlelight, and wherever she is, there follows laughter and joy. For the Table is the no-nonsense guide to entertaining for everyone who wishes to have more fun and eat better while hosting family and friends.” -- Sarah Copeland * author of Every Day is Saturday, Feast, and Instant Family Meals *","brand":"Abrams","offers":[{"title":"Default Title","offer_id":48866915385687,"sku":"9781419751448","price":23.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781419751448.jpg?v=1722280831"},{"product_id":"the-everlasting-meal-cookbook-9781476799667","title":"The Everlasting Meal Cookbook","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003eNamed a Most Anticipated Book of the Year by \u003ci\u003eVogue \u003c\/i\u003eand \u003ci\u003eBookRiot\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e\u003cb\u003eThe award-winning, bestselling author of \u003ci\u003eAn Everlasting Meal \u003c\/i\u003eserves up an inspiring, money-saving, environmentally responsible, A-to-Z collection of simple recipes that utilize all kinds of leftovers—perfect for solo meals or for feeding the whole family.\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e Food waste is a serious issue today—nearly forty percent of the food we buy gets tossed out. Most of us look around the kitchen and struggle to use up everything we buy, and then when it comes to leftovers we’re stuck. That’s where Tamar Adler can help—her area of culinary expertise is finding delicious destinies for leftovers. Whether it’s extra potatoes or meat, citrus peels or cold rice, a few final olives in a jar or the end of a piece of cheese, she has an appetizing solution.\u003cbr\u003e\u003cbr\u003e Here, in \u003ci\u003eAn Everlasting Meal Cookbook\u003c\/i\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"This is the book I’ve been waiting for all my life... a rejuvenating approach to using up odd ends and making the most of your ingredients, even ones you normally wouldn’t think twice about tossing.... Adler’s conversational tone feels like a friend cheering you on as you rummage through your fridge for dinner.\" \u003cb\u003e—\u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Where the average home cook might see stray puzzle pieces that don’t fit together, Adler sees delicious possibilities... Drawn from her restaurant experience, kitchen experimentation, and global cookbook collection, Adler’s diverse recommendations range from practical to reassuring to unexpected.\" \u003cb\u003e—\u003ci\u003eSaveur\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Steeped in culinary practicality, mixing vibrant ideas with sharp real-world strategies... her tone is generous.\" \u003cb\u003e—\u003ci\u003eThe \u003c\/i\u003e\u003ci\u003eWall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"I love the elegant honesty of Tamar’s writing, the sureness of her direction and the range of her ideas. It’s the kind of book that makes you feel more capable just by opening it.\"\u003cb\u003e \u003c\/b\u003e\u003cb\u003e—Emily Weinstein, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eNYT Cooking\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e \"Adler helps jump-start your creative process with easy ideas for even the most specific bits and bobs.\" \u003cb\u003e—\u003ci\u003eReal Simple\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"A seemingly endless encyclopedia of recipes that rely on what's left after we finish the initial meal. Adler gives new life to the foods that many of us leave in the fridge to waste away... . The way she sees it, by making something new, you're honoring and extending the labor you put in the first time around.\" \u003cb\u003e—NPR.org\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Breathes new life into every last leftover and scrap... very persuasive... there’s something about Adler's confidence as both cook and writer that is reminiscent of M.F.K. Fisher.\" \u003cb\u003e—Tejal Rao, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"A comprehensive, beautifully illustrated and gracefully written resource... a no-waste ethos permeates these many pages with goodwill, humor, and hope. As with all things Adler, the writing is fantastic: expert and unfailingly elegant.\" \u003cb\u003e—\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e “One of the year’s best recipe books... Adler is economical. You trust her because of it.” \u003cb\u003e—\u003ci\u003eFinancial Times \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e “This should join the reference shelf in your kitchen as a comprehensive guide to assembling any mismatched array of food into something artful and memorable.”\u003cb\u003e —\u003ci\u003eChristian Science Monitor\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Tamar Adler's guide to redeeming leftovers is endlessly useful and great fun to browse: it deserves an everlasting place in any kitchen.\" \u003cb\u003e—Harold McGee, author of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003ci\u003e\u003ci\u003e\"The Everlasting Meal Cookbook\u003c\/i\u003e \u003c\/i\u003eis as inspiring as it is essential.  Before you even finish reading the introduction, you know you are in good hands. Tamar Adler can teach the most trepidatious person to become a more intuitive and spontaneous cook.\" \u003cb\u003e—Andy Baraghani, author of \u003ci\u003eThe Cook You Want to Be \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"Adler helps jump-start your creative process with easy ideas for even the most specific bits and bobs.\" \u003cb\u003e—\u003ci\u003eReal Simple\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"A seemingly endless encyclopedia of recipes that rely on what's left after we finish the initial meal. Adler gives new life to the foods that many of us leave in the fridge to waste away... . The way she sees it, by making something new, you're honoring and extending the labor you put in the first time around.\" \u003cb\u003e—NPR.org\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Like an artsy genius friend you wish you had in college, Alder has the palate, confidence, and descriptive ease of greats like Alice Waters and Anissa Helou... you'll keep this book within reach and use it often.\" \u003cb\u003e—\u003ci\u003eWired\u003c\/i\u003e, Best Books of 2023\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Comes at a time when food prices are biting, environmentalism urges us not to throw away reusable things, and the pandemic forced us to become better cooks. Adler emphasizes saving time and boosting taste as well.\" \u003cb\u003e—\u003ci\u003eAssociated Press\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Breathes new life into every last leftover and scrap... very persuasive... there’s something about Adler's confidence as both cook and writer that is reminiscent of M.F.K. Fisher.\" \u003cb\u003e—Tejal Rao, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Adler turns her poetic sensibility towards the noble art of salvaging leftovers and addressing the food waste problem... I got an answer for what to have for dinner tonight... there’s no takeout food or prepared meal that is too obscure for gold-spinning.\" \u003cb\u003e\u003ci\u003e—\u003c\/i\u003eJenny Rosenstrach, \u003ci\u003eDinner: A Love Story\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Delicious and doable recipes accounting for just about any leftovers you’ve got sitting around, this cookbook will help your kitchen become a no-waste zone.\" \u003cb\u003e\u003ci\u003e—Simply Recipes\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e “An impressive encyclopedia of recipes for elevated but frugal and environmentally friendly eating… Adler’s thorough guide will inspire all levels of cooks to say goodbye to waste and embrace the ABCs of leftovers.”\u003cb\u003e \u003c\/b\u003e\u003cb\u003e—\u003ci\u003ePublishers Weekly *\u003c\/i\u003estarred review*\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e “Adler bursts with ideas for an encyclopedia’s worth of leftovers. Her comprehensive approach finds uses for virtually every smidgen of food left from a meal.\u003cb\u003e \u003c\/b\u003e\u003cb\u003e—\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"An A–Z compendium of recipes and tips to combat food waste by using every part of the ingredients you’re cooking with.\" \u003cb\u003e—\u003ci\u003eBookRiot\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"A comprehensive, beautifully illustrated and gracefully written resource... a no-waste ethos permeates these many pages with goodwill, humor, and hope. As with all things Adler, the writing is fantastic: expert and unfailingly elegant.\" \u003cb\u003e—\u003ci\u003eVogue\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003ci\u003e\"\u003c\/i\u003eThis book is gratifying in its pragmatic approach to cooking and reviving what has already been cooked. It's an invaluable resource for home cooks looking to eat more mindfully and deliciously while throwing away less. Better still, it's a pleasurable read.\"\u003cb\u003e \u003cb\u003e—\u003c\/b\u003eStephen Satterfield, Founder of Whetstone Media, Host of \"High on the Hog\" \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"Tamar Adler's guide to redeeming leftovers is endlessly useful and great fun to browse: it deserves an everlasting place in any kitchen.\" \u003cb\u003e—Harold McGee, author of \u003ci\u003eOn Food and Cooking\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003ci\u003e\u003ci\u003e\"The Everlasting Meal Cookbook\u003c\/i\u003e \u003c\/i\u003eis as inspiring as it is essential.  Before you even finish reading the introduction, you know you are in good hands. Tamar Adler can teach the most trepidatious person to become a more intuitive and spontaneous cook.\" \u003cb\u003e—Andy Baraghani, author of \u003ci\u003eThe Cook You Want to Be \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e “Tamar Adler's new book is as much about finding excitement in the mundane as it is about giving new life to old ingredients. Instead of feeling intimidating or boring or terribly utilitarian, Adler’s recipes and guiding principles for reinvigorating leftovers are warm and enticing. Flipping through the wisdom within, I found myself wishing I had more almost-forgotten dinners to reimagine.” \u003cb\u003e—Elazar Sontag, restaurant editor, \u003ci\u003eBon Appetit\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \"If cooking is a basic adult skill, knowing how to make something imaginative out of leftovers is advanced level adulting. \u003ci\u003eThe Everlasting Meal Cookbook\u003c\/i\u003e shows us how to create desirable, simple meals out of what we have in our cupboards, refrigerators, and freezers. This is a useful, sustainable, and unique cookbook.\"\u003cb\u003e \u003cb\u003e—\u003c\/b\u003eKlancy Miller, author of \u003ci\u003eCooking Solo\u003c\/i\u003e\u003c\/b\u003e","brand":"Simon \u0026 Schuster","offers":[{"title":"Default Title","offer_id":48867281862999,"sku":"9781476799667","price":23.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781476799667.jpg?v=1722282575"},{"product_id":"madame-fromages-adventures-in-cheese-how-to-explore-it-pair-it-and-love-it-from-the-creamiest-bries-to-the-funkiest-blues-9781523506774","title":"Madame Fromage's Adventures in Cheese: How to","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eMeet Madame Fromage, aka Tenaya Darlington. A charming, witty, deeply knowledgeable and, above all, passionate caseophile-a fancy way of saying cheese lover-she's here to teach us pretty much everything we need to know about choosing cheese, tasting it, pairing it, and sharing it.\u003cbr\u003e\u003cbr\u003eStructured around the concept of eight tasting journeys, Madame Fromage takes us on tours through the cheese world. We skydive into fresh cheeses, like chevres, ricotta, and buffalo mozzarella. Trek through the Alpines, with its Emmentalers and Gruyeres. Go spelunking into stinky cheeses like Taleggio, Pont-l'Eveque, and the rank Langres. Take a geological adventure with aged cheeses, including Parmigiano Reggiano and Manchego, and hop on a blue cheese rock 'n' roll tour-with their piercings and weird markings, these funky gorgonzolas, Roqueforts, and Stiltons are the rock stars of the cheese world. They also pair well with bourbon and elevate a burger, not to mention a wedge salad.\u003cbr\u003e\u003cbr\u003eAlong the way we learn about pasture-raised animals, spend time with fearless cheesemakers, discover tips on creating next-level boards for every style of cheese. And find a bucket-list of 25 greats readers will want to tick off, one by one. For any curd nerd whose eyes light up at the mere mention of triple crème, it's a journey that can't be missed.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e“Fun, fascinating, and beautifully written… If you've ever found yourself lost in a cheese shop, Madame Fromage is the perfect guide to help you find your way to cheese nirvana.”  —\u003cb\u003ePatrick McGuigan\u003c\/b\u003e, author of\u003ci\u003e The Philosophy of Cheese\u003c\/i\u003e\u003cbr\u003e  \u003c\/p\u003e\u003cp\u003e“A worldly romp—the ultimate ‘how to enjoy cheese’ tome.”  —\u003cb\u003eAllison Hooper\u003c\/b\u003e, cofounder, Vermont Creamery\u003cbr\u003e  \u003c\/p\u003e\u003cp\u003e“Tenaya Darlington takes us on a creative journey that captivates and invigorates the palate. She has turned the sometimes daunting world of cheese into something fun and exciting!”  —\u003cb\u003eJoe Beddia\u003c\/b\u003e, author of \u003ci\u003ePizza Camp\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"Madame Fromage has been my cheese guru for years—I am one of her “curd nerds”—and Tenaya's new book may be her best yet. Informative, thorough, with gorgeous illustrations. But the real thrill here is the wonderful writing, the way Tenaya’s descriptions bring these cheeses to life. This is cheese writing on the level with great wine or travel writing. No one writes about cheese better than Tenaya does.\"  —\u003cb\u003eJason Wilson\u003c\/b\u003e, author of \u003ci\u003eGodforsaken Grapes\u003c\/i\u003e and \u003ci\u003eBoozehound\u003c\/i\u003e, and creator of the Everyday Drinking newsletter.\u003cbr\u003e  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\"Fun, fascinating, and beautifully written… If you've ever found yourself lost in a cheese shop, Madame Fromage is the perfect guide to help you find your way to cheese nirvana.\" \u003cbr\u003e —Patrick McGuigan, author of\u003ci\u003e The Philosophy of Cheese\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"A worldly romp—the ultimate ‘how to enjoy cheese’ tome.\"\u003cbr\u003e —Allison Hooper, cofounder, Vermont Creamery\u003cbr\u003e\u003cbr\u003e \"Tenaya Darlington takes us on a creative journey that captivates and invigorates the palate. She has turned the sometimes daunting world of cheese into something fun and exciting!\"\u003cbr\u003e —Joe Beddia, author of \u003ci\u003ePizza Camp\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e \"Madame Fromage has been my cheese guru for years—I am one of her “curd nerds”—and Tenaya's new book may be her best yet. Informative, thorough, with gorgeous illustrations. But the real thrill here is the wonderful writing, the way Tenaya’s descriptions bring these cheeses to life. This is cheese writing on the level with great wine or travel writing. No one writes about cheese better than Tenaya does.\"\u003cbr\u003e —Jason Wilson, author of \u003ci\u003eGodforsaken Grapes\u003c\/i\u003e and \u003ci\u003eBoozehound\u003c\/i\u003e, and creator of the Everyday Drinking newsletter\u003cbr\u003e  \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eINTRODUCTION: DELICIOUS ADVENTURE AWAITS!\u003cbr\u003e  \u003cbr\u003e PART ONE: DISCOVER\u003cbr\u003e Template for a Great Cheese Board\u003cbr\u003e The Secret to Great Cheese \u003cbr\u003e Craft Cheese vs. Kraft Cheese \u003cbr\u003e A Brief History of Cheesemaking \u003cbr\u003e The Creative Evolution of Cheese \u003cbr\u003e How Cheese Is Made\u003cbr\u003e All About Milk \u003cbr\u003e Cheese Anatomy \u003cbr\u003e  \u003cbr\u003e PART TWO: EXPLORE\u003cbr\u003e ADVENTURE 1: Skydive into Fresh Cheese \u003cbr\u003e ADVENTURE 2: Soft-Ripened Safari \u003cbr\u003e ADVENTURE 3: Stinky Cheese Spelunking Tour \u003cbr\u003e ADVENTURE 4: A Transatlantic Cheddar Crossing \u003cbr\u003e ADVENTURE 5: Alpine Cheese Trek\u003cbr\u003e ADVENTURE 6: Geological Adventures in Aged Cheese (with Crystals!)\u003cbr\u003e ADVENTURE 7: Smoked, Truffled, Herby, Spiced— A Field Trip Through Flavors\u003cbr\u003e ADVENTURE 8: Rock ’n’ Roll Blue Cheese Bus Tour \u003cbr\u003e  \u003cbr\u003e PART THREE: ENTERTAIN\u003cbr\u003e Shopping for Cheese\u003cbr\u003e How to Taste Cheese Like a Pro\u003cbr\u003e Fifty Must-Try Cheeses\u003cbr\u003e How to Care for Your Cheeses at Home\u003cbr\u003e Sharing and Serving Cheese\u003cbr\u003e Top Tips for Pairing Cheese and Drink\u003cbr\u003e The Lactic Lexicon\u003cbr\u003e  \u003cbr\u003e PART FOUR: KEEP LEARNING\u003cbr\u003e Why Cheese Travel?\u003cbr\u003e Cheese Festivals and Happenings\u003cbr\u003e Exploring Artisan Cheesemakers Around the United States\u003cbr\u003e Cheesemaking Classes and Experiences\u003cbr\u003e Twenty Wild Cheeses to Explore Around the World\u003cbr\u003e  ","brand":"Workman Publishing","offers":[{"title":"Default Title","offer_id":48867445768535,"sku":"9781523506774","price":22.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781523506774.jpg?v=1722283310"},{"product_id":"fold-in-the-cheese-an-unofficial-guide-to-splendiferous-entertaining-for-fans-of-schitts-creek-9781524875312","title":"Fold in the Cheese: An Unofficial Guide to","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eA humorous guide that features party-planning tips, delicious recipes, and loving homages to the beloved TV comedy series, \u003ci\u003eSchitt’s Creek\u003c\/i\u003e. 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Skye’s recipes fall into four chapters, Stars, Sides, Sweets and Extras, which allow you to intuitively plan a simple and impressive menu, and, because juggling oven space is one of the biggest challenges when cooking for a crowd, each chapter is ingeniously organised into Throw Together, On The Hob and In The Oven so your menu works best for your mood, your kitchen and your time. Alongside these beautiful, deliciously do-able recipes comes Skye’s practical, fuss-free guidance for hosting a stress-free gathering, from what to cook in advance to how to lay the table beautifully, allowing you to step out of the kitchen and relax with your guests.    For a super-easy roast why not try her Honey-roast poussins, Butter-\u0026amp;-sage roast pumpkin, Saffron fennel, A really good chicory salad with creamy mustard dressing and Winter fruit \u0026amp; mascarpone tart? Or for a wonderfully soothing pasta supper, Tagliatelle with gorgonzola, pear \u0026amp; walnut and Chocolate chestnut meringue cake is sure to be a crowd-pleaser.   This is a cookbook to cook from: a helpful, approachable, down-to-earth kitchen companion that will give you the confidence to gather friends around your table and the inspiration to do so more often.  \u003cb\u003e'It's a winner – a book I'll turn to again and again, especially when friends come over' \u003ci\u003eDelicious\u003c\/i\u003e magazine\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThis is a beautiful cookbook, full of joyous, life-enriching recipes. I love it -- Nigel Slater\u003cbr\u003eFull of the comforts of cooking and eating and the life-enhancing joys thereof, it turns out to be the perfect read for now -- Nigella Lawson\u003cbr\u003eIts collection of foolproof, elegant recipes calls to mind Nigella Lawson at her best * Vogue *\u003cbr\u003eI love Skye's no-rules attitude to cooking – her gentle guiding advice will be a helping hand for everyone who wants to enjoy sharing food with friends -- Melissa Hemsley\u003cbr\u003eSkye has once again given us another beautiful cook book, full of delicious recipes to share with family and friends - for me the best way to enjoy Italian food -- Ruth Rogers\u003cbr\u003eIt’s a winner – a book I’ll turn to again and again...this kind of food brings you together -- Delicious Magazine\u003cbr\u003eIt is brimming not just with recipes but helpful advice -- Lisa Markwell * The Sunday Times *\u003cbr\u003eI defy anyone not to start planning their own dinner party after leafing through these pages. The recipes are effortlessly achievable… The suggested menus for different seasons and occasions are handy, too * Daily Telegraph *\u003cbr\u003eShe is the food writer (and photographer) for the world to watch -- Rose Prince * Spectator *","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":48867474833751,"sku":"9781526615114","price":22.1,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781526615114.jpg?v=1722283453"},{"product_id":"the-modern-gentleman-s-handbook-gentlemen-are-not-born-they-are-made-9781529108842","title":"The Modern Gentleman’s Handbook: Gentlemen are","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eThe ultimate guide to style and social success for the modern gentleman.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eEver wondered how to decode the infamous smart casual dress code? 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For every guy too intimidated to ask a question for fear of seeming inexperienced and unworldly, here’s a book to answer all (or most!) of life’s pressing quandaries: Howdo you break off a friendship when it’s not working any longer? What should you cook when a date is coming over for dinner? How do you buy a used car and not get totally taken for a ride? How do you stop a charging dog?In Man Up!, journalist Paul O’Donnell and his team of knowledgable experts tackle 367 of these tough questions, imparting their advice in short to-the-point answers. Organized thematically, Man Up! is packed with essential advice delivered in prose that is as entertaining to read as it is helpful and clever. The tips run the gamut—from how to mix up a killer punch for a party to how to throw a punch when there is no other way out. Hip, engaging line drawings help to illustrate the advice, providing more than just sight gags. 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Picnic basket essentials to make everything easy.”\u003cbr\u003e\u003ci\u003e\u003cb\u003e—Portland Oregonian\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “\u003ci\u003eThe Picnic\u003c\/i\u003e will turn you into a sort of MacGyver of picnics.”\u003cbr\u003e\u003cb\u003e\u003ci\u003e—Eater Portland\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e “Ridiculously pretty . . . this book is your guide to getting food from your kitchen to the great outdoors.”\u003cbr\u003e\u003ci\u003e\u003cb\u003e—Epicurious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “A lovely, hand-illustrated cookbook which covers the ABCs of picnicking. It’s full of useful tips.”\u003cbr\u003e\u003ci\u003e\u003cb\u003e—Design*Sponge\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “The only picnic guide you’ll ever need.”\u003cbr\u003e\u003ci\u003e\u003cb\u003e—Food Network DISH\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e “Charming. . . . 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And just enough desserts to have in your back pocket, including Berry Galette, Flourless Chocolate Cake, and notes on the importance of keeping a stash of Klondike bars in the freezer.\u003cbr\u003e\u003cbr\u003eAlong the way, Hranek shares everything: what he keeps in his pantry, how he outfits his kitchen, shopping strategies (never come home from a trip without a few local ingredients; look for classic cookware at flea markets and tag sales), his no-waste philosophy for trimmings and leftovers, and dozens and dozens of pro tips (leave the skin on potatoes for better-tasting home fries; mix salad dressing in a jar and shake like hell for perfect emulsification; scissors are the easiest way to cut homemade pizza and focaccia).\u003cbr\u003e\u003cbr\u003eWith its beautiful photographs and elegant look, \u003ci\u003eA Man \u0026amp; His Kitchen\u003c\/i\u003e is a stunning book, perfect for any man interested in cooking, no matter what level of expertise-because the real gift of this book is Matt's enthusiastic voice, encouraging us all to become passionate, attentive, and confident cooks.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e“I’ve never read a cookbook where I am compelled to make EVERY single dang one of the recipes. 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Run by Angel Adoree, the outstanding character you may have seen on \u003cb\u003eDragon's Den\u003c\/b\u003e or Channel 4's \u003cb\u003eEscape to the Chateau\u003c\/b\u003e, the Vintage Patisserie is a vintage hosting company, originally founded in East London where it spent years wowing its clientele with unforgettable tea parties from a bygone era. In 2015, the company (and Angel) relocated to the beautiful Chateau-de-la-Motte Husson in France, and  now offers  fairytale vintage weddings, among other unique  celebrations. 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