In this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour & marvellous meals. Ruth Reichl's pursuit of good food & good company leads her to New York & China, France & Los Angeles. She cooks & dines with world-famous chefs & the three star aristocracy of French cuisine, & her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence & shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each & every course a hilarious & instructive occasion for novices & experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares the intimacies of her personal life in a style so honest & warm that readers will feel they are enjoying a cosy dining-table conversation with a friend. In Comfort Me With Apples, Reichl again demonstrates her inimitable ability to combine food writing, humour & memoir into an art form. ...

The superheroes are back! Since the 1970s, the film world has found inspiration in comic books & graphic novels. These days no summer is complete without a major blockbuster movie based on a comic: Superman, Batman, Spider-Man, X-Men, Men in Black, Daredevil, and The Hulk. Modern special effects have made large-scale superhero epics possible, but the diversity of the comics being published has made for a wide variety of subjects, as evidenced by Ghost World, From Hell, Akira & Road to Perdition. This book looks in detail at twenty key titles, covering every step of the development from comic book panel to feature film frame.

Includes:: interviews with key creative artists about the evolution of the films from the original comics, & speculates about future films.

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Sefton Goldberg: mid-thirties, English teacher at Wrottesley Poly in the West Midlands; small, sweaty, lustful, defiantly unappreciative of beer, nature & organised games; gnawingly aware of being an urban Jew islanded in a sea of country-loving Anglo-Saxons. Obsessed by failure
- morbidly, in his own case, gloatingly, in that of his contemporaries
- so much so that he plans to write a bestseller on the subject. In the meantime he is uncomfortably aware of advancing years & atrophying achievement, & no amount of lofty rationalisation can disguise the triumph of friends & colleagues, not only from Cambridge days but even within the despised walls of the Poly itself, or sweeten the bitter pill of another's success-

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From 1930 until shortly before his death he shared with countless readers, listeners & viewers his remarkably catholic passions for books, people & places. COMING HOME gathers together a selection from over four decades of his writings about buildings, townscape & landscape, together with appreciations of writers, artists & archi-tects, ranging from Evelyn Waugh, Pugin & T. S. Eliot to R. S. Thomas, Frederick Etchells & Jacob Epstein. Candida Lycett Green's prefaces to each section of this book provide invaluable insight into the con-text in which these pieces were written by one of the century's most eloquent champions of beautiful, unusual & often unloved places & buildings. ...

French Leave followed John Burton Race, wife Kim & six children to the South of France. There he rediscovered good home cooking using fresh, seasonal produce. Now Home Leave finds John & the family moving to Devon where he is running The New Angel restaurant in Dartmouth. Describing Devon as ' France without the sunflowers', & taking his inspiration from the delicious fish & shellfish, delivered daily by boat to the restaurant, the Devon Ruby beef bought direct form the farm, & succulent lamb, venison & game fresh from the moors, John has created 150 br&-new recipes that anyone can cook. The simple & delicious dishes include imaginative twists on classics
- Moules Marinieres becomes Mussels in Scrumpy Jack
- & new interpretations of family favourites
- ideas for the Sunday roast range from Roast Loin of Pork with Prunes & Apple, & Leg of Lamb in Salt Crust. Anyone who loved French Leave will enjoy this wonderful cookery book: No fancy recipes, just straightforward well-cooked food for everyone to enjoy!


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