When Victoria Ashe lures an ex-lover to her London hotel room, their passion is reignited with startling intensity. She's out to prove to Ray that intimacy can be just as exciting as the thrill of the chase. Ray Torrington might actually agree if it weren't for King Bai Lon, a Hong Kong bombshell who doles herself out one delicate morsel at a time, always in public. & Penny, a champion poker player known as ' The Flame of London', also has her sights on the saucy jackpot. The scene is set for a high-stakes game of sexual exploration. When the wild card keeps changing it's difficult for even the most accomplished player to know who's bluffing & who is telling the truth. But in this lusty tournament of champions, the winner takes all. ...

Justine Duval has modest goals in life: to attain celebrity status, earn stacks of cash, be drop dead gorgeous & find pure, unadulterated love. Simple. By achieving her ambitions of fame, money, beauty & a bloke, Justine will cunningly evade ever becoming Grown-Up-&-Past-It. & a bizarre meeting with her future self
- ten years older & ten years wiser
- gives Justine the chance to really get to grips with her ultimate destiny...in more ways than one.

...

Althea is the mother of three strong-minded children
- one of whom is a Buddhist
- & owner of a finicky dog named Bozo.





...

Marco Pierre White has risen like a shooting star in the firmament of HAUTE CUISINE. Since he opened Harvey's restaurant in south-west London 1987, he has become the most talked-about cook in Britain, the youngest man ever to win the coverted second Michelin 'rosette', & almost equally renowned for the upheavals in his private life. In 1992 he opened The Canteen in Chelsea Harbour, & in autumn 1993 opened The Restaurant in Knightsbridge, which have just won one & two stars respectively in the Michelin ratings. Yet behind they hype, as this book reveals, there is a professional, dedicated chef of astonishing talent. His mastery is based on the solid foundations of French classical cuisine, but it is informed by a modern feeling for the importance of ingredients of the highest quality & freshness, by a receptivity to influences from around the world, by exquisite simplicity & profound originality. Above all, the book aims to make accessible the secrets of his success to all amateur cooks, & is full of brilliant tips based on his imcomparable feeling for the potential in natural foods from land & sea. ...

Wild Food from Land & Sea contains over eighty main recipes, plus sauces, vegetables & garnishes, many of which can be ...