Search results for ""author spice"

Expand your sensual horizons with 640 pages of photo-illustrated sex positions ranging from simple to advanced, intimate to kinky. Packed with 291 passion-igniting positions, The Position Sex Bible takes sex from predictable to over the top. Whether you and your partner are just beginning your sexual adventures, looking to break out of a same-old-position rut, or ready take your bedroom repertoire to the next level, this complete guide showcases every position available. With concise instructions and a full-color photograph for each position, this pleasure tome is organized into ten sections—Bed Action, Back Door Policy, On the Edge, The Standing O, Chair Action, Foreplay and Oral Sex, Advanced Positions, At the Office, Toys, Advanced Foreplay and Oral Sex, Taking It to Another Level, Advanced Toys, and Swing Time! From twists on traditional favorites to the straight-up exotic, positions include: The Kissing Lotus Snake Trap The Corkscrew The Hoover Upright Tunnel of Love The Door Jam Cupid’s Bow Purrfect Plunge At the back of the book, a handy checklist with a thumbnail visual of each position for quick reference also allows you to keep track of the positions as you enjoy them. Spice up your sex life with The Position Sex Bible.

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We know the shape of the world today because ships of the mid-fiftennth to mid-eighteenth centuries, driven by wind and human muscle, were navigated into every last bay and estuary on Earth searching for new riches. First the take was spices and other exotic products of the Orient, then gold and ivory from Africa, followed by beaver pelts, coffee, and goods from the Americas, and finally luxurious sea otter pelts from the Northwest Coast of North America. The ships that made these voyages evolved over time and their navigators benefited from centuries of accumulated experience. Voyages recounts the extraordinary feats of more than twenty of Europe's most daring maritime explorers as they ventured into the unknown and braved uncharted territory, including Christopher Columbus, Bartolomeu Dias, Vasco da Gama, John Cabot, Giovanni da Verrazzano, Jacques Cartier, Martin Frobisher, Ferdinand Magellan, Francis Drake, and James Cook. Exquisitely illustrated with almost 100 of Gordon Miller's paintings, many detailed maps, and ship drawings, Voyages reveals the evolution of maritime technologies, the rise and fall of maritime empires, the extreme dangers of sailing uncharted waters, the courage and brutality of life at sea, and the discovery of new continents, cultures, and products. Through their voyages, these ships and sailors defined the true dimensions of the oceans and coastlines of the world.

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Shortlisted for the Fortnum & Mason Drink Book award.This is a book about how to drink rum of all kinds. It's about classic rums and new-generation rums, about rhum agricole and about premium aged rums, about rums from all over the world. It's about rum enjoyed with cola and ginger beer. About the best rum for a classic daquiri. About rum cocktails that ooze style and personality. Above all, it's about enjoying your rum in ways you never thought possible. The premium rum market is growing at an astonishing rate. The mission of this book is to help drinkers appreciate this complex spirit, find the style they like and discover how this versatile spirit can best be enjoyed. It will help you to understand your rum - how it's produced (whether from molasses, cane syrup or cane juice) and whether it's dry, sweet, fresh or oaky. More than 100 different rums are featured and analysed, from rich, sweet mellow Guyana rums to the vegetal peppery rums of Martinique or Guadeloupe and contemporary spiced rums. Dave Broom provides a description and graded tasting notes for each brand, allowing you to create the perfect mix every time. Finally, a selection of classic and contemporary cocktails shows just how wonderfully versatile this spirit is.

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When the Genoese merchant, Marco Polo, first arrived in Dynastic China he was faced with a society far advanced of anything he had encountered in Europe. The ports were filled with commodities from all over the eastern world, while new technology was driving the economy forward. It would take another 400 years before European trade in the Atlantic eclipsed the Pacific markets.From China's phenomenally successful Sung dynasty (c. AD 960-1279), Cargoes reveals the power of the Mughals merchants of Gujarat, who built an empire so powerful that, even in the 17th century, the richest man in the world was a Gujarat trader. It was not until the opening up of the spice routes and the discovery of South American gold that medieval Iberia came to the fore. It was only then that the Atlantic Empire of the west came to dominate world trade, first the Dutch Republic in the seventeenth century, then the British Empire in the age of the Industrial Revolution, American supremacy in the twentieth century, and the development of post-war Japan. Along the way Greg Clydesdale looks at the parallel lives and ideas of merchants and explorers, missionaries, kings, bankers and emperors. He shows how great trading nations rise on a wave of technological and financial innovation and how in that success lies the cause of their inevitable decline.

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Gaining prominence as a seaport under the Ottomans in the mid-1500s, the city of Mocha on the Red Sea coast of Yemen pulsed with maritime commerce. Its very name became synonymous with Yemen's most important revenue-producing crop -- coffee. After the imams of the Qasimi dynasty ousted the Ottomans in 1635, Mocha's trade turned eastward toward the Indian Ocean and coastal India. Merchants and shipowners from Asian, African, and European shores flocked to the city to trade in Arabian coffee and aromatics, Indian textiles, Asian spices, and silver from the New World. Nancy Um tells how and why Mocha's urban shape and architecture took the forms they did. Mocha was a hub in a great trade network encompassing overseas cities, agricultural hinterlands, and inland market centers. All these connected places, together with the functional demands of commerce in the city, the social stratification of its residents, and the imam's desire for wealth, contributed to Mocha's architectural and urban form. Eventually, in the mid-1800s, the Ottomans regained control over Yemen and abandoned Mocha as their coastal base. Its trade and its population diminished and its magnificent buildings began to crumble, until few traces are left of them today. This book helps bring Mocha to life once again.

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This title helps you discover the secrets of a culinary tradition characterized by subtle scents, delicate tastes and elegant presentation. It offers full of tempting recipes that draw on the herbs and spices of the souk, the fresh ingredients of the countryside, and the traditions of the Moroccan kitchen. You can enjoy Casablancan Couscous with Roasted Summer Vegetables, Tagine of Lamb with Crunchy Country Salad, Sauteed Herb Salad with Chilli and Preserved Lemon, and Burnt Mulhalbia with Rose-Petal Jam. This beautifully photographed book is full of recipes that evoke the glorious tastes and textures of traditional Moroccan cooking - its exciting use of ingredients, its sweet and spicy combinations, its careful use of petals and flower waters - and places them in a modern context. You can discover tagines of chicken or lamb, enhanced by preserved lemons, prunes and olives. You can enjoy fresh, tangy salads such as Artichoke Hearts with Ginger and Honey, and delectable snacks such as Mini Saffron Fish Cakes. It includes drinks and rich desserts, such as Sweet Couscous with Rose-scented Fruit Compote. Every recipe is clearly explained, and an introduction describes all the ingredients and cooking techniques. Moroccans are well known for their love of wonderful food and generous hospitality, and this book will provide all the inspiration you need to follow their example.

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Modern Techniques for Timeless Indian Flavor Bring the complex flavors and alluring aromas that are the benchmarks of Indian cooking into your kitchen with this diverse collection of mouthwatering recipes. Vasanti leverages the benefits of the Instant Pot® to elevate your favorite dishes, imparting layers of flavor to beloved masalas and curries in less time than the traditional preparation. These recipes save you hours of marinating meats and simmering stews, making elaborate Indian dishes accessible for everyone-even on a weeknight. Vasanti's Indian heritage and smart techniques are reflected in every recipe, whether you're after an authentic dal or a fresh spin on popular street foods. And the wide array of flavors is as varied as the country itself, encompassing the rich traditions of different regions. Best of all, many of the dishes include variations that let you tailor them to your diet or preferences, stretching the number of recipes to way beyond what's in the table of contents. With chapters on warming soups and stews, hearty rice and grain dishes, decadent desserts and essential spice blends, this indispensable guide to Indian cooking is packed with options for every appetite and occasion. And once you experience how flavorful it is to cook with the Instant Pot®, you'll wonder how you ever lived without it!

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A natural remedy for monotonous meals. In ancient times herbs were thought to heal and perform other wonders. While their magic powers may be just folklore, herbs do provide health benefits--like regulating blood sugar and appetite and raising levels of "good" (HDL) cholesterol. But the real magic of herbs lies in the distinctive flavors they add to foods. They transform low-fat, low-salt meals from, dull to delicious. Magic Herbs is a collection of over 200 recipes that make it easy to spice up your diet, using more than 50 types of herbs in savory dishes that are naturally low-fat and fat-free. Mouthwatering creations include: * Arugula and Turkey Stuffed Mushrooms * Dill Weed and Thyme Whole Wheat Herb Bread * Grilled Porterhouse Steaks and Basil Tomatoes * Bay Leaf and Cayenne Shrimp Creole * Nutmeg Orange Marinated Chicken * Easy Chive and Garlic Twice-Baked Potatoes * Cinnamon Pumpkin Torte * Bergamot Strawberry Iced Tea Each easy-to-make recipe provides preparation time and complete nutrition analysis and exchange information. This unique book also features a "dictionary" of herbs, tips on growing and drying your own, and suggestions for using herbs in decorating and gift-giving.

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'Gives us all the top tier wit, spice, and swoons.... One to watch!' Evie Dunmore-----Love is more than just a game for two.It’s 1857, and anxious debutante Beth has just one season to snag a wealthy husband, or she and her mother will be out on the street.Gwen, on the other hand, is on her fourth season and counting, with absolutely no intention of finding a husband, possibly ever. She has plenty of security as the only daughter of a rakish earl, from whom she’s inherited her penchant for drinking too much and dancing ‘til dawn.Beth and Gwen are enchanted with each other on sight. And it doesn’t take long for Gwen to hatch her latest scheme: rather than join the husband hunt, they should set up Gwen’s father and Beth’s newly-widowed mother.They had a fling years ago, after all…Can Beth and Gwen find a way to defy convention and be together? And will their parents find love along the way too?A swoon-worthy debut queer Victorian romance in which two debutantes distract themselves from having to seek husbands by setting up their widowed parents, and instead find their perfect match in each other—the lesbian Bridgerton you never knew you needed!

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These 52 recipes are a comprehensive range of diverse salads, including vegan salads, grain salads, Zoodle and seafood salads. Expect myriad flavours from across the globe. Imagine a Vietnamese-style chicken coleslaw, Mexican-spiced quinoa salad or a Japanese(ish) combination of edamame and chickpeas with avocado-lime dressing. Do you know what Korean-style Bibimbap is? The 5-Minute Salad Lunchbox explains, alongside its foolproof recipe. Sometimes preparing your food for the impending can feel impossible. You opt for the easy way out: buying lunch. Often this is less healthy, and always more expensive, than bringing your own to work. On the other hand, maybe you’re just in desperate need of inspiration after making the same pitiable sandwich day after day (month after month… year after year). This book makes food prepping an exciting and nutritious lunch a total breeze. Lunch breaks should always be something to look forward to. A restorative breath – away from a working world of email chains, customer service nightmares or manual labor. Your mornings will be drastically improved by the comfort of knowing that your 5-minute salad awaits you. With the protein gained from any of these 52 salads, you can safely forgo that second afternoon coffee: this is all the energy your workday is ever going to need.

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Sourdough isn't just for savory baking! The robust tanginess of sourdough adds that little bit of something extra to your favorite cakes, bars, tarts, sweet breads and more that you didn't know you were looking for, and pastry chef Caroline Schiff couldn't make it easier to do. Set yourself up for sourdough success with her best tips for building and maintaining a starter and then bake your way to sweet sourdough bliss. Add a new layer of flavor to pie and tart crusts in mouthwatering recipes like Spiced Pear, Crème Fraiche and Almond Galette, Apple Maple Crumble Pie and Malted Milk Chocolate Ganache Tart. Make breakfast the most delicious meal of the day with pastries like Orange Ricotta Drop Biscuits and Dark Chocolate Chunk Scones that are the things of your wildest sourdough dreams. And every special occasion is made even more special with cakes that perfectly balance the sweet and sour, like Grapefruit Brown Sugar Brulée Cake, Raspberry Coconut Cake with Lime Glaze and Apple Sour Cream Crumb Cake. Caroline's reliable recipes take your favorite sweet treats up to the next level AND give you exciting, innovative ways to use your trusty sourdough starter. This book has 50 recipes and 50 photos

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Good health begins in the kitchen, and great recipes make switching to — or maintaining — a plant-based diet easy. In PlantPure Comfort Food, Kim Campbell — Director of Culinary Education and Development at PlantPure and daughter-in-law of Dr. T. Colin Campbell, the “science father” of the modern plant-based nutrition movement — offers comfort food recipes to satisfy a wide range of palates, making a healthy, plant-based lifestyle more accessible than ever. From enchiladas to pho bowls to buffalo pot pie, the possibilities for plant-based eating are endless — and delicious! This third PlantPure cookbook offers over 100 reinventions of comforting culinary classics, including: Southern Style Polenta and Greens, Lasagna Stew, Spinach Quesadillas, Chickpea Tikka Masala, Samosa Burritos, Pad Thai Zoodles, Sweet Potato Spice Muffins, Apple Cranberry Crisp. Plus, Campbell offers helpful suggestions on how to swap out flavors and ingredients to truly make these recipes your own, as well as detailed guidelines for swapping meat, dairy, and egg for whole plant substitutes in your own family’s favorite dishes. Food is a vital part of who we are. It’s what brings us together, connects us to tradition, and feeds us, physically and spiritually. Create for your family a new tradition of delicious, sustaining, health-promoting whole plant foods. Give them the gift of a plant-pure table.

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Embark on a baking journey through the Star Wars galaxy, and craft scrumptious treats inspired by fan-favorite planets.Get ready to tour the galaxy with this baking cookbook inspired by the snowdrifts of Hoth, the wastelands of Tatooine, and beyond. Star Wars: The Official Baking Cookbook is the most delicious way to experience the planets, flora, and fauna of the Star Wars galaxy. Whether you’re throwing a watch party or hosting members of the Galactic Senate, this cookbook is a must-have for fans of all ages. • Over thirty mouthwatering recipes: Star Wars: The Official Baking Cookbook features recipes such as Mustafarian Molten Lava Cakes, Cloud City Marshmallows, Life Day Cake, Loth-Cat Kibble, Keshian Spice Bread, Dagobah Bog Pie, and more. • Bake your way through the galaxy: Packed with stunning food photography that’s sure to inspire your inner chef, this cookbook will transport you to planets such as Kashyyyk, Jakku, Endor, Bespin, Coruscant, and everywhere in between. • For all skill levels: All types of bakers—from Padawans to Jedi Masters—will be able to enjoy recipes based on the Star Wars galaxy, from the Skywalker Saga to Star Wars Rebels. • Own the official Star Wars baking cookbook: This officially licensed guide to the galaxy’s best sweets and treats will be a delectable addition to your Star Wars collection.

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Nikole Goncalves's HealthNut Nutrition brand is all about finding a balanced life that works for you. It's about listening to your body, surrounding yourself with positive sources, and limiting stress while enjoying the foods you love. There's no calorie counting, low fat or sugar free labels on HealthNut recipes; because she uses real, unprocessed foods--it's as simple as that. In The Everyday HealthNut Cookbook, each recipe is made with a combination of plant-based and meat options with easy substitutions for vegan and gluten-free diets. Nearly all of the recipes can be prepared in 30 minutes or less, and the 4-week meal prep guide provides readers with a roadmap for sustaining healthy, time-saving cooking habits. Taking readers through breakfast, nourishing drinks and snacks, salads, plates and bowls, sweets, and HealthNut staples including a wide range of Condiments and Sauces, Herbs and Spices, Nuts and Seeds, Goncalves offers everything any reader may need to incorporate healthy, enjoyable meals into their day-to-day lives.Recipes include: Jalapeno Pumpkin Waffles, Curry Mushroom Spinach Omelet, Blueberry Basil Smoothie, Everyday Nut and Seed Loaf, Grilled Vegetable Salad with Chimichurri, Salmon Burgers with Pineapple Salsa, Spiralized Zucchini Nests with Poached Eggs, Roasted Poblano and Mushroom Fajitas, Bananas foster Caramelized Crepes, Key Lime Pie in a Jar, and more.

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Between the fifteenth and the mid-seventeenth centuries, when the Renaissance and early capitalism were transforming Europe, changes no less dramatic were occurring in Southeast Asia. This diverse tropical region was integrated into a global trade system, while trade-based cities came to dominate its affairs. Its states became more centralized and absolutist, and its people adopted scriptural faiths of personal morality. The pace of these changes finds parallels only in our own era. Anthony Reid has analyzed and vividly portrayed this Southeast Asian Age of Commerce in two volumes. The first volume, published in 1988 to great acclaim, explored the physical, material, cultural, and social structures of the region. The concluding volume focuses on the profound changes that defined the Age of Commerce as a period. The spice trade that animated the global boom of the sixteenth and early seventeenth centuries made possible revolutionary changes in urbanization, commercialization, state structure, and belief. Islam, Christianity, and Theravada Buddhism made rapid gains in alliance with the new states. Reid discerns common ground between these developments and the forces transforming Europe and Japan but identifies particular limitations on the growth of private capital and the stability of states in Southeast Asia. A final chapter explores the crisis in the mid-seventeenth century that disengaged Southeast Asians from the world economy for the next three centuries.

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What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how to eat for a better body and longer life, and avoiding harmful foods (or choosing healthy ones) is considered separate from consuming medicine--another multimillion-dollar industry. In contrast, most traditional medical systems view food as inseparable from medicine and regard medicinal foods as the front line of healing. Drawing on medical texts and food therapy practices from around the world and throughout history, Nancy N. Chen locates old and new crossovers between food and medicine in different social and cultural contexts. The consumption of spices, sugar, and salt was once linked to specific healing properties, and trade in these commodities transformed not just the political economy of Europe, Asia, and the New World but local tastes and food practices as well. Today's technologies are rapidly changing traditional attitudes toward food, enabling the cultivation of new admixtures, such as nutraceuticals and genetically modified food, that link food to medicine in novel ways. Chen considers these developments against the evolving food regimes of the diet industry in order to build a framework for understanding diet as individual practice, social prescription, and political formation.

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Mira Manek's celebrates her family's heritage and traditions in this delicious and enchanting take on Gujurati Indian food, rich with beautiful dishes and reminiscences of Manek's family roots. Indian food is an internationally popular cuisine, yet, unfairly, it is often considered to be heavy, rich and indulgent. With more people than ever before turning to healthy home cooking there has never been a better time for a fresh and lighter take on Indian food – one that Mira is creating with her vibrant and healthy cooking style. Inspired by her mother and grandmother's cooking, Mira Manek's style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Saffron & Lime Chia Pot, an Indian Summer Salad, a Thali, a Masala Almond Milk or a Mango Shrikhand Cheesecake, Saffron Soul combines the best of the core elements of Indian cooking with original health-promoting twists. As well as offering the best and most naturally healthy Gujarati recipes, Mira also recreates some perennial favourites, replacing traditionally used grains and sugar with more nutritious ingredients such as millet, chia and jaggery, and cutting down on oils and fats, to make her dishes even healthier. hether cooking a filling spicy curry, a soulful brunch, a nutritious light meal or a luscious dessert, Mira's dishes vibrantly burst with colour and a richness of flavour and spice, each fit for a feast.

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A shattered moon. A secret plan. Last girl standing. Perfect for fans of Peter Hamilton, Alastair Reynolds and Charles Stross.Orry's father is the best conman in the quadrant, running elaborate heists with Orry and her brother Ethan to target the ruling families of the Ascendancy. This time should be no different: straight in and out with a fortune in spice paragon in hand . . .. . . until Orry goes off-script and everything falls apart. Less than an hour later the Count of Delf's only grandson is dead and she's on the run, accused of a murder she didn't commit.Turns out, the pendant Orry stole was crafted by the mysterious civilisation who once lived on the Shattermoon - and a lot of powerful people want it. It doesn't take ruthless space pirate Morven Dyas long to track her down, and he's not the only one on her tail. When she's unexpectedly rescued by loner Jurgen Mender and his spaceship, Dainty Jane, Orry knows there's only one thing to do.It requires all of her powers of persuasion to get Mender to agree to her plan, especially when even she can see the madness of pitting an inexperienced young grifter, a space-dog long past his best and an obsolete spaceship against the Imperial Fleet, the worst of the space pirates - and the alien Kadiran, who are getting bored with their uneasy truce with humankind . . . But what other choice does she have?

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Embrace a plant-based diet in 2021 with Angela Liddon's classic vegan cookbook, containing over 100 easy and delicious recipes'A colourful compendium of plant-based recipes' Daily Telegraph_______Angela Liddon's irresistible and foolproof recipes have become the gold standard for plant-based cooking. Filled with over 100 family-friendly recipes, Oh She Glows Every Day is the classic vegan cookbook for simple, easy and tasty plant-based cooking.These tasty recipes include . . .- ENERGY-BOOSTING BREAKFASTS such as glowing rainbow smoothie bowl, roasted breakfast hash and apple pie overnight oats- TASTY ENTREES such as chilli cheese nachos, sun-dried tomato pasta and comforting lentil and chickpea curry- SIDES AND SALADS such as protein power rainbow quinoa salad, marinated italian tofu and miracle healing broth- SNACKS AND DESSERTS such as chocolate-dipped macaroons, spiced buttercream frosting, lemon cheesecake with strawberry-vanilla compote- HOMEMADE STAPLES such as vegan mayo, almond-hazelnut butter and coconut whipped creamA beautiful go-to cookbook from one of the internet's most most popular voices in food, Oh She Glows Every Day proves that it's possible to cook simple, nourishing, and tasty vegan meals for every day of the week.'You will want to make everything' Independent'Glowing with goodness' Vegetarian Living

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With a unique focus on local, seasonal produce and sustainable farming practices, this will appeal to seasoned brewers who are looking for something new as well as eco-conscious millennials ready to impress their friends on Instagram.You’re ready to try your hand at home brewing, but you want to try something unique—and you also have no idea where to start. This is the book for you. Broken into three sections—mead, cider, and herbal wine—you’ll learn: What basic equipment you’ll need What ingredients to have on hand Step by step processes for brewing Information about ethical consumption, sustainable farming, and the science behind fermenting. And more! Whether you want to try a simple honey mead, a crisp apple or pear cider, or a wild wine with herbs foraged from your backyard, in these pages you’ll find the inspiration and instruction you need to follow through to the finished product. Many of these drinks are brewed in a matter of weeks rather than months, so you don’t even have to be particularly patient! Once you get the hang of the basics, try experimenting with the suggested seasonal additions, or whatever fruit, herb, or spice is ready for harvest (or on sale at the local market). Add some ginger to your cider, some blackberries to your wine, or some pumpkin to your mead for brews that are truly your own.Fascinating tidbits of trivia, information on health benefits, and a dash of humor make this book as entertaining as it is useful.

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To celebrate the centenary of The Royal British Legion, some of the world’s bestselling celebrity chefs – including Jamie Oliver, Ainsley Harriott, Cyrus Todiwala, Melissa Helmsley and the Hairy Bikers – have teamed up with acting or former members of the military to create this unique cookbook. Researched, cooked and written by the Armed Forces and their high-profile supporters, this high-quality hardback book focuses on 100 regions in which The Royal British Legion has been active over the past century, including all corners of the British Isles, the Commonwealth and beyond. As well as profiles of 100 military heroes and heroines specific to each region, as nominated by The Royal British Legion, it features 100 delicious and authentic regional recipes that you’ll want to try at home. The book includes a helpful table that allows readers to convert Metric measurements into Imperial and US Cup equivalents with ease. The combination of incredible dishes and amazing military stories will keep you reading before and after dinner, while contributions from high-profile supporters of the Legion will add a dash of celebrity spice. Established in 1921, The Royal British Legion is the UK’s largest Armed Forces charity, sitting at the heart of a national network of partner organisations and more than 200,000 members. Best known for organising the annual Poppy Appeal and Remembrance Day services, the Legion works to ensure that current and ex-service personnel and their families can always access the support they need.

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A sweeping account of how the sea routes of Asia have transformed a vast expanse of the globe over the past five hundred years, powerfully shaping the modern worldIn the centuries leading up to our own, the volume of traffic across Asian sea routes—an area stretching from East Africa and the Middle East to Japan—grew dramatically, eventually making them the busiest in the world. The result was a massive circulation of people, commodities, religion, culture, technology, and ideas. In this book, Eric Tagliacozzo chronicles how the seas and oceans of Asia have shaped the history of the largest continent for the past half millennium, leaving an indelible mark on the modern world in the process.Paying special attention to migration, trade, the environment, and cities, In Asian Waters examines the long history of contact between China and East Africa, the spread of Hinduism and Buddhism across the Bay of Bengal, and the intertwined histories of Islam and Christianity in the Philippines. The book illustrates how India became central to the spice trade, how the Indian Ocean became a “British lake” between the seventeenth and nineteenth centuries, and how lighthouses and sea mapping played important roles in imperialism. The volume ends by asking what may happen if China comes to rule the waves of Asia, as Britain once did.A novel account showing how Asian history can be seen as a whole when seen from the water, In Asian Waters presents a voyage into a past that is still alive in the present.

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During the pandemic, surgeries closed their doors to their patients, and told them to self-isolate and take paracetamol. People became frightened and felt abandoned to cope with a virus against which there seemed no answer from mainstream medicine. Since then, there has been a groundswell of interest in plant medicine, and this book will help readers feel empowered and able to help themselves heal and thrive using tinctures, teas and other recipes, but without having to train as a medical herbalist. Amongst the alluring recipes are Menopause Tea, Horse Chestnut Gel and Brain Spice Condiments, and chapters include Nourishing Your Adrenals, Herbs for the Heart and Muscles and Joints. There's a huge amount of wisdom here garnered from Jo's 22 years of practising herbalism. There is nothing as magical as picking a weed from under a hedge, brewing it in the cauldron of your teapot, and using that potion to restore health. It’s everyday alchemy, and it transforms us from the base metal of material gratification into the gold of recognizing the exquisite power of nature. Secrets from a Herbalist’s Garden meets the pull to recover from illness or to alleviate a long-standing condition, as well as the yearning for a new way of life, where growing and harvesting herbs with the seasons is adopted as a new holistic lifestyle. You might consult the text with a specific ailment or a plant to harvest, but it would also guide you to a more spiritual and seasonal lifestyle.

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Provides a detailed picture of the lives of the commanders and those around them, both at home and at sea. An original and evocative window onto the lives of men who bridged the two worlds of eighteenth century Europe and the Far East.' Professor Nicholas Rodger. This book represents a major contribution to our knowledge and understanding of the East Indian maritime world of the European trading companies. The Dutch East India Company, which ruled large and important parts of what is now Indonesia, and which controlled the highly lucrative trade from the Dutch East Indies to Europe, much of it a monopoly trade in pepper and other spices, was in this period larger and better established than its British counterpart. The book reconstructs and explores the careers of the highlyimportant and influential commanders of the Dutch East Indiamen, the ships which plied the trade routes between the East Indies and the Netherlands. It covers the company's system of examinations, how mates and masters acquired their navigational knowledge, how they lived their lives at sea and on land, and how, making use of the enormous opportunities for private trade, they were able to make substantial fortunes and climb the social ladder. The book contains a wealth of material on the social history of the commanders and those around them, both at home and at sea. JAAP R. BRUIJN is Professor Emeritus of Maritime History at Leiden University. He is one of the leadingmaritime historians in the Netherlands.

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Organizations are under constant pressure to be ambidextrous. They must be able to exploit existing processes, routines and systems at the same time as they must engage in exploration through playfulness, relaxed control and experimentation. We know little about the human costs and challenges of ambidexterity. In this volume we explore the impact of ambidextrous organizations on individuals' working lives. The authors analyze how employees are required to follow routines at the same time as they are expected to break these routines. They also explore how the individual dilemmas of ambidexterity play out in the lives of precarious work, online communities, management consultants, workers in the automotive industry, and consumers of pop-management books in the US. The result is a rich and fascinating picture of individuals whose working lives are made up of a continued tension between the quest to be exploitative and explorative.

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From Michael Pollan to locavores, from Whole Foods to farmers' markets nationwide, cooks and foodies today are paying more attention than ever to the history of the food they bring into their kitchens-and especially to vegetables. Whether it's an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition-it also represents a link with a long tradition of farming and gardening, nurturing and breeding. In this charming new book, veggies finally get their due. In capsule biographies of eleven different vegetables - artichokes, beans, parsnips, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes - Evelyne Bloch-Dano explores the world of vegetables in all its facets, from science and agriculture to history, culture, and, of course, cooking. From the importance of peppers in early international trade to the most recent findings in genetics, from the cultural cachet of cabbage to Proust's devotion to beet-and-carrot soup, to the surprising array of vegetables that preceded the pumpkin as the avatar of All Hallow's Eve, Bloch-Dano takes readers on a dazzling tour of the fascinating stories behind our daily repasts. Spicing her cornucopia with an eye for anecdote and a ready wit, Bloch-Dano has created a feast that's sure to satisfy gardeners, chefs, and eaters alike.

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Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for their contribution to flavor, especially with the sustained growth in interest in spicy foods from around the world. Chemesthesis: Chemical Touch in Food and Eating surveys the modern body of work on chemesthesis, with a variety of contributors who are well known for their expertise on the topic. After a forward by John Prescott and an introduction by Barry Green (who originally coined the term chemesthesis 25 years ago), the book moves on to survey chemesthetic spices and address the psychology and physiology of chemesthesis; practical sensory and instrumental analysis; the interaction of chemesthesis with other chemical senses; health ramifications; and the application of chemesthesis in food. The major types of chemesthesis, including pungency/burning, cooling, tingling, nasal irritation, and numbing, are each covered in their own chapter. The book concludes with a look to the future. This is the first comprehensive book on chemesthesis since 1990, when Barry Green and his colleagues edited a volume on the perception of chemical irritants, including those in food. This new book is intended to be a vital resource for anyone interested in the sensory impact of the food we eat, including food scientists, sensory professionals, analytical chemists, physiologists, culinary scientists, and others.

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At the start of WWII, Alexander Jessiersky, an Austrian aristocrat, heads a great Viennese shipping company. He detests the Nazis, and when his board of directors asks him to go along with confiscating a neighbor’s large parcel of land for their thriving wartime business, Jessiersky refuses. Yet, without his knowledge, the board succeeds in sending the owner of the land, a certain Count Luna, to a Nazi concentration camp on a trumped-up charge. Years later the war is over, but after a series of mysterious events, Jessiersky, deeply paranoid, becomes convinced that Count Luna has survived and seeks vengeance; driven to kill the source of his dread, he decides to hunt down Luna—and his years-long chase after the spectral count finally takes him deep into the catacombs of Rome… The nightmare logic of Count Luna comes from deep within Jessiersky’s festering fears and serves up his brooding, insanity-spiced, delicious disquisitions—on what the Etruscans knew, on cemeteries as originally “sleeping places”—before coming at last to death itself: “Well, well, well, thought Jessiersky, swallowing hard. So you do die after all. You refuse to believe that someday you will die but then you die. And you don’t even notice it. And yet the fact that you don’t is the best thing about dying...”

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Just the core concepts you need to write and speak French correctlyIf you have some knowledge of French and want to polish your skills, French Essentials For Dummies focuses on just the core concepts you need to communicate effectively. From conjugating verbs to understanding tenses, this easy-to-follow guide lets you skip the suffering and score high at exam time. French 101 — get the lowdown on the basics, from expressing dates and times to identifying parts of speech Gender matters — see how a noun’s gender determines the articles, adjectives, and pronouns you have to use The here and now — learn how to conjugate verbs in the present tense, choose subject pronouns, and form the present participle Way back when — get guidance on working with the past tense, including hints about when to use the compound past (passé composé) and when to use the imperfect What lies ahead — discover the different ways to express the future Open the book and find: A review of numbers, dates, and times The parts of speech How to determine a noun’s gender How to select the correct preposition Rules for making adjectives agree Tips for asking and answering yes/no questions Ways to spice up your descriptions Ten important verb distinctions

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114 recipes for delicious baked goods made with healthier whole grains! Valerie Baer has developed recipes that turn into unforgettable baked wonders. But just as amazing as her recipes is her ability to explain how any one of us can make these delicious breads and desserts ourselves. Valerie is a genius baker. She is equally a genius teacher. Valerie and her husband grow the soft-grain wheat she uses in her baking on the 6½-acre homestead where they’ve raised their five children. She grinds the wheat by hand when she’s ready to use it. She began inviting friends into her own kitchen when they kept begging her to show them how she turned out such featherweight dinner rolls, tender pizza crusts, and tangy-sweet crisps and cobblers—always using whole grains. Recipes include: German Raw Apple Cake Chocolate Peanut Butter Sandwich Cookies Oatmeal Date Bars Buckwheat Pancakes Pumpkin Spice Waffles Cranberry Apple Crumb Pie Lemon Sponge Pie And many more! Baking with Whole Grains includes more than 110 recipes and full-colour photos of Valerie in her wheat field, grinding grain, and baking in her home kitchen, as well as photos of her irresistible breads and sweets.

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Enjoy Italy's most famous food in recipes that won't affect your waistline. This is a stunning collection of more than 30 authentic dishes using healthy, seasonal produce. It features low-fat versions of classic recipes, including Lentil & Pasta Soup, Spaghetti with Clam Sauce, Lasagne, and Pasta with Pesto Sauce. It includes recipes for all occasions, from quick midweek lunches and suppers to more elaborate creations to serve at dinner parties. It includes a guide to the different types of pasta and a Fat & Calorie Counter for key ingredients. Nutritional information is given for each recipe to help you monitor your fat and calorie intake. For anyone looking to cut down on their fat intake pasta is the perfect food. It contains very little fat but is high in complex carbohydrates, which provide a steady release of energy to help you keep on the go. Pasta is also very versatile and combines superbly with many low-fat ingredients, including vegetables, fish and seafood, poultry and lean meat, as well as herbs and spices. It is perfect for all kinds of dishes. The recipes in this book are quick and easy to create and most contain less than 14g of fat per portion.They may be low on fat but still taste delicious so that you can enjoy satisfying meals and look after your health as well.

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Learn about the incredible range of useful shrubs for many different situations, large and small. World renown expert, Martin Crawford, includes common fruit bushes like currants and gooseberries, and many other less-known shrubs with edible fruits, nuts, leaves, or other parts. He takes us on a journey into the world of exotic spice trees, shrubs with medicinal parts, and plants that fix nitrogen to help fertilise other plants. All these can be grown in temperate climates, diversifying our diets, enabling us to design beautiful, productive gardens, as well as showing us how we can integrate agroforestry into our smallholdings and farms to create new income streams. Despite increasingly urgent calls from scientists, the not-fit-for-purpose economic and political systems we live in cannot be relied upon to implement the carbon emission reductions needed. This where we come into it: Whether we are farmer, gardener or plant dabbler, by planting shrubby plants that sequester carbon, we can minimise our carbon footprint and ideally live a carbon-negative life. On a broadscale, perennial and woody species are the way forward to reduce carbon emissions in agriculture. Woody crops sequester carbon in their biomass, but can also be grown in systems which allow for sequestration of large amounts of carbon into the soil.

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Chef Michael Silverstein, who competed on MasterChef Season 10, uses his culinary know how as a professional chef to spice up the Keto diet, with this collection of elevated dishes that shy away from over used Keto staples. With the Keto diet still massively popular, and many outlets still relying on unimaginative low-carb substitutions, this nuanced collection of dishes will add much needed variety to Keto dieters’ palates. These recipes strike the perfect balance of being easy and approachable for the home cook, while still using finer ingredients and smarter cooking methods that refine flavours and set recipes apart from other Keto collections. Michael’s clear grasp of gastronomy shines through with his fresh ideas for Keto substitutions, such as using celery root to make The Perfect Mashed “Faux-tatoes,” - as opposed to go-to’s like cauliflower or sweet potato - providing new and tastier ways for dieters to enjoy flavours they crave. Keto eaters everywhere will rejoice at the fresh and interesting take on the Keto diet Chef Michael provides, with easy weeknight meals like Pork Belly and Bokchoy Stir Fry, Creamy Rosemary Dijon Chicken with Green Beans, Salmon Croquettes with Tangy Tumeric Sauce and so many more. Finally, a collection of Keto recipes that foodies can enjoy! This book will have 75 recipes and 75 photographs.

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“Fascinating...Buchmann’s knowledge and enthusiasm jump off the page.” —The Wall Street Journal “An extraordinarily good book.” —Edward O. Wilson The lively and definitive story of the beauty, sexuality, lore, economics, and ecology of the world ’s flowers, written by a devoted scientist and illustrated with his stunning photographs.Flowers—and the fruits they often become—feed, clothe, and inspire us. Indeed, they have done so for all of human history. Yet although we use flowers to celebrate important occasions, to express love, and to please our senses, we know little about them, their functions in nature, or even how we depend on them. In a volume that will delight gardeners, naturalists, cooks, artists, or anyone interested in history or culture, pollination ecologist Stephen Buchmann serves as an expert guide through the fascinating world of flowers. He explains how other species relate to flowers in ways crucial to the natural world. Next he takes us on an engaging exploration of the roles flowers play in the production of food, spices, medicines, and perfumes. Flowering plants, Buchmann then shows, have long served as inspirational themes in art and literature. Flowers have in fact so thoroughly seduced us that we now buy some ten million a day, driving breeders to create infinite varieties and unusual blooms. In this cultural and natural investigation of floral history, Stephen Buchmann’s masterful narrative illuminates just why there is, indeed, a reason for flowers.

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TASTE! is a refreshed and expanded new edition of Glynn's REAL FLAVOURS - the handbook of gourmet & deli ingredients, voted World's Best Food Guide and described by Nigel Slater as 'one of the only ten books you need'. The book features unique new NEED TO KNOW panels for each category, fast-to-use lists telling you what's important, whether buying, cooking or eating. Each is a guide to how to spot the good, the bad or ugly, and the ideal ways to enjoy the world's best deli ingredients. TASTE! is an all-embracing, comprehensive handbook of speciality food information, from salt, pepper, sugar and salt to Portuguese Egg Tarts, sourdough, olive oil, caviar, wondrous British charcuterie, cheese and cheesecakes. Included are chapters on Beans, Peas and Pulses, Bread and Baking, Charcuterie, Chocolate, Chutneys, Ferments and Pickles, Coffee, Dairy including Cheese, Fish, Fish Eggs and Seafood, Fruit, Vegetables, Nuts, Dried Mushrooms and Sea Vegetables, Grains including Pasta, Herbs, Spices and Natural Flavourings, Oils, Olives, Sauces, Sugars, Syrups and Honey, Tea and Herbal Teas, and Vinegars. You'll end up reading TASTE! like a challenging novel, because it also presents controversial opinions about chillies, synthetic flavourings, palm oils and more. Glynn says: 'the book answers the questions you didn't know you should have asked, and is an ingredient handbook that makes every cookbook work.'

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Ditch the sugar-overload smoothies and make these 75 delicious, nutritious, high-protein, low-carb smoothies that support muscle tissue, weight management, and a healthy metabolism. Smoothies are often touted as healthy snacks or quick meals. However, most smoothies are anything but. Blend together a banana, dates, more fruit, processed almond milk, maybe some protein powder, and a handful of kale, and you don’t have a healthy drink. You’ve got a sugar bomb with a few vitamins that tops 100 carbs and has preservatives and inflammatory ingredients to boot. Smoothies can help you balance your weight and augment your nutrition, but they need to be made the right way. Protein Power Smoothies gives you the low-down on how to construct yummy yet healthy smoothies that are high in protein and low in carbohydrates. Heather DiBiasi, registered dietician and creator of the popular Instagram handle @LowCarb.Nutrition, creates these and more delicious options: Coconut Blueberry Lemon Tart Matcha Mango Madness Pink Raspberry Lemonade Chia Spice Carrot Cake Chocolate Hazelnut Almond Cookie Salted Caramel Rainbow Cookie Cookie Monster PB & J Parfait Key Lime Pie Pina Colada Whether you are trying to implement a sustainable low-carb lifestyle, efficiently burn fat, or augment your nutrition, Power Protein Smoothies is your secret weapon.

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This title features 180 delicious recipes for healthy soups, salads, main courses and desserts, shown in over 750 photographs. It features tempting soups, appetizers, snacks, salads, main courses, accompaniments and surprisingly delicious desserts and bakes. It includes virtually fat-free versions of classics such as vegetarian moussaka, pizza, frittata, curries and stews, as well as enticing new ideas such as Spiced Mango Soup with Yogurt; Garlicky Green Salad with Raspberry Vinaigrette; Leek, Squash and Tomato Gratin; Tofu and Vegetable Thai Curry; and Summer Berry Crepes. It offers expert advice on healthy eating with guidelines for cutting out the fat while retaining all the taste, with low-fat and no-fat cooking techniques and tips throughout. Packed with a fantastic range of delicious yet healthy vegetarian recipes, this essential cookbook is perfect for today's health-conscious lifestyles. There are over 180 recipes for soups, appetizers and snacks, side dishes, salads, light lunches and main courses, as well as enticing low-fat or no-fat breads, cakes and desserts.Dishes include Vegetable Kebabs with Mustard and Honey, Fresh Ravioli with Pumpkin, Ratatouille Pancakes, Vegetable Moussaka, Balti Stir-fried Vegetables with Cashews, Tropical Coconut Sorbet, and Chocolate and Banana Brownies. The book is the perfect kitchen companion for everyone who cares about their health and diet.

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This is a wonderful collection of 25 recipes featuring all types of vinegar from balsamic to white wine varieties. It offers a concise introduction looks at the history, production and fermentation of vinegar including a directory of vinegar types. You can learn about the amazing health benefits from drinking vinegar - from aiding digestion to helping with weight loss. It includes expert culinary tricks that utilise vinegar in the kitchen from perfecting the poached egg and descaling fish to cooking pasta and storing cheese. You can create your own home-made vinegars using vegetables, herbs, spices, fruit and flowers. Recipes feature all varieties of vinegar for making dressings and chutneys to sauces, baking and drinks. Easy-to-follow, step-by-step instructions ensure complete success with every dish. Vinegar, in particular cider vinegar, has a long-standing reputation for promoting wellbeing and the health benefits of a regular dose of vinegar is currently enjoying a resurgence of interest. It is also an invaluable store cupboard ingredient.Whether it is used for marinating, braising, dressing, deglazing, sharpening, or even raising cakes, the addition of vinegar will enrich many dishes. Choose from Sweet-and-Sour Lamb or Cranberry and Onion Relish, to Minted Gooseberry Jelly or Currant and Walnut Tart, and you will be surprised at how useful and versatile vinegar can be. With clear instructions throughout, this cookbook is the perfect introduction to vinegar.

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There's a nip in the air and the leaves are turning...it's autumn again! Back-to-school, homecoming, hayrides, county fairs, trick-or-treating and Turkey Day...so much fun, but so much to do! Updated with 22 photos, Autumn in a Jiffy is just what you need...over 240 speedy recipes shared by moms like you. Most recipes are made with eight ingredients or less and are perfect for your busy family life. Are the kids too rushed to eat breakfast? They'll be on their way in no time when you serve up Bubble Breakfast Pizza and Banana-Oat Breakfast Cookies. At lunchtime, Pop's Harvest Chili and Easy Meatball Hoagies will fill hungry tummies. You'll find lots of quick ideas for weeknight dinners your family will love...some ready in 30 minutes or less! Put a fresh spin on old favorites with Taco-Filled Peppers and Super-Simple Chicken Manicotti. Jazz up the Thanksgiving table with Sweet & Spicy Broccoli and Slow-Cooker Scalloped Potatoes.For tailgating and party snacking, Corn Dog Muffins and Candy Corn Crispy Balls are sure to be a hit. And there's always time for dessert! Tuck Marbled Chocolate Bars into lunchboxes and wow 'em at get-togethers with Autumn Spice Streusel Cake...yum! Look for the sweet and funny family memories sprinkled throughout, plus timesaving kitchen tips and holiday ideas to make every day special. 242 Recipes.

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One of The Times Books of the Year 2020Shortlisted for The Fortnum & Mason Food & Drink Awards 2021, Debut Food Book_____________'Fascinating and entertaining - a pleasure to read.' Claudia RodenHave you ever stopped to wonder how our most beloved foods came to be the way they are now? As a nation of food-lovers we have been munching on fruit and veg, drinking tea and coffee and adorning our dishes with oils and spices for generations, but how did this happen? What is the history of our favourite foodstuffs?In this series of enlightening and highly entertaining essays, award-winning food writer Mark Riddaway travels back through the centuries to tell the fascinating, surprising and often downright bizarre stories of some of the everyday ingredients found at London's Borough Market.Discover how the strawberries we eat today had their roots in a clandestine trip to South America by a French spy whose surname happened to be Strawberry, why three-quarters of Britain's late-18th-century intake of tea was sold on the black market, and what Sigmund Freud found so fascinating about eel genitalia.From the humble apples and onions that we've grown on these shores for centuries, to more exotic ingredients like cinnamon and bananas that travel from across the world to finesse our food, Borough Market: Edible Histories offers a chance to digest the charming stories behind every last morsel.

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A Times Summer Read 2023A Guardian 50 Best Holiday Reads 2023'This really is a wonderful book for pop kids everywhere' - RICHARD OSMANUsing the arrival of the Spice Girls as a jumping-off point, this fascinating new narrative will explore, celebrate and contextualise the thus-far-uncharted period of British pop that flourished between 1996 and 2006. A double-denim-loving time before the glare of social media and the accession of streaming. The bastions of '00s pop - armed with buoyant, immaculately crafted, carefree anthems - provided entertainment, escapism and fun for millions. It was a heady, chorus-heavy decade - populated by the likes of Steps, S Club 7, Blue, 5ive, Mis-Teeq, Hear'Say, Busted, Girls Aloud, McFly, Craig David and Atomic Kitten, among countless others - yet the music was often dismissed as inauthentic, juvenile, not 'worthy' enough: ultimately, a 'guilty pleasure'. Now, music writer Michael Cragg aims to redress that balance. Using the oral-history format, Cragg goes beneath the surface of the bubblegum exterior, speaking to hundred's of the key players about the reality of their experiences. Compiled from interviews with popstars, songwriters, producers, choreographers, magazine editors, record-company executives, TV moguls and more, this is a complete behind-the-scenes history of the last great movement in British pop - a technicolour turning-point ripe for re-evaluation, documented here in astonishing, honest and eye-opening detail.

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A baker’s apprentice reluctantly embarks on an adventure full of magic, new friendships, and a prince in distress in this deliciously romantic young adult fantasy that’s perfect for fans of Margaret Rogerson and Gail Carson Levine. It’s not all sugar and spice at Basil’s Bakery, where seventeen-year-old Aurelie is an overworked, underappreciated apprentice. Still, the job offers stability, which no-nonsense Aurelie values highly, so she keeps her head down and doesn’t dare to dream big—until a stranger walks in and hands her a set of Seeking stones. In a country where Seeking was old-fashioned even before magic went out of style, it’s a rare skill, but Aurelie has it. The stranger, who turns out to be a remarkably bothersome bounty hunter named Iliana, asks for Aurelie’s help rescuing someone from the dangerous Underwood—which sounds suspiciously like an adventure. When the someone turns out to be Prince Hapless, the charming-but-aptly-named prince, Aurelie’s careful life is upended. Suddenly, she finds herself on a quest filled with magic portals, a troll older than many trees (and a few rocks), and dangerous palace intrigue. Even more dangerous are the feelings she’s starting to have for Hapless. The more time Aurelie spends with him, the less she can stand the thought of going back to her solitary but dependable life at the bakery. Must she choose between losing her apprenticeship—or her heart?

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Tandoori Chicken Bites, Vegetable Koftas, Samosas, Chapatis and Mango Chutney – if these are all dishes that you’d love to be able to cook and eat at home, the Easy Indian Cookbook is for you. Aimed at cooks new to the ingredients and techniques used in Indian cookery, this book takes you, step by step, through the processes involved in creating delicious, aromatic Indian dishes. Each recipe is divided into clear stages and techniques to enable you to master this colourful and exotic cuisine – and realize that making the perfect biryani is as simple as stirring the ingredients together in a pan. The book opens by introducing you to the world of Indian cooking, explaining the ingredients, methods and basic preparations such as spices, chutneys, breads and rice. The clear chapters give you delicious recipes for snacks and starters; vegetarian, poultry, meat, fish and shellfish main dishes; side dishes; and simple yet exotic sweets. Try Fenugreek Flatbreads, Paneer with Peas, Prawns with Hot-and-Sour Curry or Cardamom Ice Cream. Finally, a cross-referenced collection of 12 menu plans, showing mouthwatering meals for lunches and dinners, whether you want a warming curry to see you through a chilly winter evening or a sumptuous feast for friends and family. With clear instructions, beautiful finished-dish photographs and invaluable tips throughout, the Easy Indian Cookbook is the one-stop Indian cookbook for beginners.

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A welcome return to Vianne Rocher and the village in rural France that was the setting for Joanne Harris's remarkable and much-loved number one bestseller Chocolat. Perfect for fans of Victoria Hislop, Fiona Valpy, Maggie O'Farrell and Rachel Joyce.'Vianne - unconventional, good-hearted, slightly magical - blows in like a refreshing breeze, forcing people to question their prejudices. A delight' -- The Times'Expertly crafted, typically mouthwatering' -- Daily Mail'This bewitching novel stirs the senses' - Good Housekeeping'I found it unputdownable' -- ***** Reader review'Brilliant and thought-provoking' -- ***** Reader review'Superbly written and flows along beautifully' -- ***** Reader review'Impossible to put down' -- ***** Reader review'Absolutely enchanting' -- ***** Reader review*********************************************************************************It isn't often you receive a letter from the dead.When Vianne Rocher receives a letter from beyond the grave, she allows the wind to blow her back to the village in south-west France where, eight years ago, she opened up a chocolate shop. But Lansquenet is different now: women veiled in black, the scent of spices and peppermint tea, and, on the bank of the river Tannes, facing the church: a minaret.Nor is it only the incomers from North Africa that have brought change. Father Reynaud, Vianne's erstwhile adversary, is disgraced and under threat.Could it be that Vianne is the only one who can save him now?

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Falafel are deep-fried balls or patties of chickpea or broad beans, with added herbs, spices, onion and garlic and are widely eaten across the Middle East. While the style varies from region to region, they’re usually enjoyed in a wrap or pitta with salad, tahini, pickles and a spicy sauce. Long popular in Britain, particularly among immigrant communities, falafel are now a nationwide staple, and have swiftly become one of our most popular fast foods. It’s not hard to see why: they also fall into that wondrous overlapping category of being crave-worthy and satisfying, as well as nutritious and fairly low in fat. What’s more, they are a brilliant source of protein for those who don’t eat meat. They are rich in fibre and modern falafel are often made with added vegetables, nuts and seeds, lentils, or grains, as are many of the delicious recipes in this book. Try the Fennel & Lemon Scented Falafel or Juicy Brown Rice Faux-lafel. Find Crunchy Sesame Falafel or Falafel Croquettes or enjoy snacks such as tasty Mediterranean Seed Falafel, all packed with good stuff, and very low fat. Whip up a drizzle such as Home-made Tahini Sauce, as the perfect complement your hot, freshly cooked patties. Finally, make tangy quick pickles, crisp herby salads and easy flatbreads so you can serve your freshly cooked falafel with all the trimmings and enjoy it as its best.

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SHORTLISTED FOR THE DUFF COOPER PRIZE 2022 A FINANCIAL TIMES BEST HISTORY BOOK OF 2022 _______________ 'Rigorous, deft and entertaining ... a sparkling read' - The Spectator 'The ride is thrilling ... a work of serious scholarship' - Sunday Telegraph _______________ For centuries, Ferdinand Magellan has been celebrated as a hero: a noble adventurer who circumnavigated the globe in an extraordinary feat of human bravery; a paragon of daring and chivalry. Now historian Felipe Fernández-Armesto draws on extensive and meticulous research to conduct a dazzling investigation into Magellan’s life, his character and his ill-fated voyage. He reveals that Magellan did not attempt – much less accomplish – a journey around the globe, and that in his own lifetime, the explorer was abhorred as a traitor, reviled as a tyrant and dismissed as a failure. Fernández-Armesto probes the passions and tensions that drove Magellan to adventure and drew him to disaster: the pride that became arrogance, audacity that became recklessness, determination that became ruthlessness, romanticism that became irresponsibility, and superficial piety that became, in adversity, irrational exaltation. And as the real Magellan emerges, so too do his true ambitions, focused less on circumnavigating the world or cornering the global spice market than on exploiting Filipino gold. Offering up a stranger, darker and even more compelling narrative than the fictional version that has been glorified for half a millennium, Straits untangles the myths that made Magellan a hero. _______________

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Since the 1990s, when Reviving Ophelia became a best seller and “Girl Power” a familiar anthem, girls have assumed new visibility in the culture. Yet in asserting their new power, young women have redefined femininity in ways that have often mystified their mothers. They have also largely disavowed feminism, even though their new influence is a likely legacy of feminism’s Second Wave. At the same time, popular culture has persisted in idealizing, demonizing, or simply erasing mothers, rarely depicting them in strong and loving relationships with their daughters. Unruly Girls, Unrepentent Mothers, a companion to Kathleen Rowe Karlyn’s groundbreaking work, The Unruly Woman, studies the ways popular culture and current debates within and about feminism inform each other. Surveying a range of films and television shows that have defined girls in the postfeminist era—from Titanic and My So-Called Life to Scream and The Devil Wears Prada, and from Love and Basketball to Ugly Betty—Karlyn explores the ways class, race, and generational conflicts have shaped both Girl Culture and feminism’s Third Wave. Tying feminism’s internal conflicts to negative attitudes toward mothers in the social world, she asks whether today’s seemingly materialistic and apolitical girls, inspired by such real and fictional figures as the Spice Girls and Buffy the Vampire Slayer, have turned their backs on the feminism of their mothers or are redefining unruliness for a new age.

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Winner of the Louis Gottschalk PrizeWinner of the Thomas J. Wilson Memorial Prize“Witty and full of fascinating details.”—Los Angeles TimesWhy are there restaurants? Why would anybody consider eating alongside perfect strangers in a loud and crowded room to be an enjoyable pastime? To find the answer, Rebecca Spang takes us back to France in the eighteenth century, when a restaurant was not a place to eat but a quasi-medicinal bouillon not unlike the bone broths of today.This is a book about the French revolution in taste—about how Parisians invented the modern culture of food, changing the social life of the world in the process. We see how over the course of the Revolution, restaurants that had begun as purveyors of health food became symbols of aristocratic greed. In the early nineteenth century, the new genre of gastronomic literature worked within the strictures of the Napoleonic state to transform restaurants yet again, this time conferring star status upon oysters and champagne.“An ambitious, thought-changing book…Rich in weird data, unsung heroes, and bizarre true stories.”—Adam Gopnik, New Yorker“[A] pleasingly spiced history of the restaurant.”—New York Times“A lively, engrossing, authoritative account of how the restaurant as we know it developed…Spang is…as generous in her helpings of historical detail as any glutton could wish.”—The Times

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