From Queen of Tarts to the nation`s heart, Mary Berry shares her Recipe for Life. ` In the words of my father, my birth caused no end of trouble...` From the moment she came into the world
- two weeks early, throwing her parents` lives into disarray
- Mary has gracefully but firmly done things her own way. Born in 1935, in the city of Bath, Mary`s childhood was a curious mix of idyllic picnics & ramblings, & alarming air raids; of a spirited & outdoorsy home life & a dreaded school existence. All nearly cut horribly short by an almost fatal bout of polio when she was thirteen, which isolated Mary in hospital, away from beloved family & friends for months. Recovery saw her turn to her one true passion
- cookery. & so began a love affair that has spanned six remarkable decades; from demonstrating ovens in the early 1950s to producing glossy food magazines in the 60s & 70s, gradually becoming the country`s most prolific &
- many would say
- best loved cookery writer. Until her emergence in the 21st century as a TV sensation & style icon on the Great British Bake Off. As a working mother, at the heart of a busy household, Mary became an expert at the art of juggling, even bringing her working life into her home with her Aga school. & there have been challenges, one terrible tragedy & many joys along the way. In this touching, evocative & fascinating memoir, we accompany Mary on her journey of nearly eighty years; a life lived to the full, with a wicked sense of fun & an eye for the absurd, it is the life of a delightfully traditional but thoroughly modern woman. Fans of The Great British Bake Off will love reading more about the show`s star in Recipe for Life. Born in 1935, Mary has been teaching Britain how to cook for over half a century. Her far-reaching culinary career has taken her from recipe tester, cookery editor, author & entrepreneur to TV personality. Mary lives in Buckinghamshire with her husband Paul.




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Recipe Scrapbook is the place to bring together your favourite recipes & memories. Use it to build up a collection of your own recipes, cuttings & notes
- you'll find convenient pockets throughout the book to keep all your favourites. The scrapbook brings the flavours of the world to your kitchen with 80 delicious recipes, such as Indonesian Tea-smoked Duck, Seared Ahi Tuna & Pineapple Salsa from Hawaii, & Orange & Almond Torta from the south of Spain. Also included are 8 stunning, full-colour recipe postcards to send to your friends & family
- featuring dishes such as Vietnamese Noodle Salad, Vegetable Tempura with Tentsuyu, & Lemon & Anise Cookies, these recipes show you how to recreate exquisite specialities enjoyed around the world. Finally, read about 8 fabulous destinations in a series of keepsake recipe letters
- try regional specialities, such as Kung Pao Prawns from Sichuan province in China, Grouper with Tahini Sauce from Lebanon, & Jewelled Saffron Couscous from Tunisia.


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A champion of organic, locally produced & seasonal food & founder of acclaimed Californian restaurant Chez Panisse, Alice Waters explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden. From orange & olive salad to lemon curd & ginger snaps, Waters constantly emphasizes the joys & ease of cooking with local, fresh food, whether in soups, salads or sensual, classic desserts. ...

The kitchens of Argentina are the inspiration for the sensational food at Sydney restaurant Porteno. Voted Best New Restaurant by the Sydney Morning Herald, Time Out Sydney & Gourmet Traveller in 2011, chefs Ben Milgate & Elvis Abrahanowicz continue to wow packed houses with super-slow-cooked meats & seafood, alongside fresh & inventive vegetable dishes. This relaxed & exuberant atmosphere translates perfectly to their new book
- collecting 50 of their best known recipes from Slow-Cooked Lamb to Suckling Pig, mouth-watering crispy-fried brussel sprouts, accented by their luscious cocktails the beautiful photography will transport you to Buenos Aires by way of Sydney. Beautifully made, this is a book which captures the spirit of Argentina & the joy of good food, eaten well.
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What did Maya Angelou do to keep the words flowing? What is a NASA engineer`s lucky charm? How does Thom Yorke prep for a concert? This book bottles the singular recipes for success of leading creatives, politicians, scientists, & athletes who made their own luck. Revealing an array of unique practices from quirky superstitions to preperformance rituals, this visual compendium celebrates in text & charming illustrated portraits the real personalities, creative processes, & curious habits of these influential people. Presented with a handsome silk-screened cloth spine, this treasure trove of inspiration is a smart & special choice for anyone who could use a little good fortune. ...

Following the phenomenal success of ” The Silver Spoon”, this book presents a collection of 380 summer recipes for all lovers of Italian food, collected by the team behind the original book. ” Recipes from an Italian Summer” presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues & entertaining outdoors, ” Recipes from an Italian Summer” has the perfect dish for every day of summer. ...

In this affectionate & informative account of Spain`s food, Nicholas Butcher focuses on the traditional cooking of Spain through its regions & its produce. The book starts with a journey through Spain, region by region. Then there are chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish & shellfish, meat, poultry & game & puddings. The author`s enthusiasm for Spanish cooking permeates every page. He explores his favourite dishes, the culture & history behind them & how best to recreate them. Their origins lie in the authentic cuisine of the Spanish cities, towns & countryside. From the bustling capital Madrid & Basque seaside towns to rustic Andalucia he highlights the pillars of Spanish cooking, & the culture in which the food is grown, prepared & eaten. With a love of vibrant flavours & uncomplicated ingredients, Spanish cuisine has its roots firmly in home cooking & has developed out of the ingenious use of local raw ingredients
- olives, almonds, saffron, garlic, paprika
- together with magnificent fish, shellfish & charcuterie. First published in 1990 but out of print for many years this beautifully written travelogue goes beyond the familiar to the heart of the country, its culture & its food. It`s a wonderful read & is regarded by many as one of the best books on the subject. Nicholas Butcher was born & brought up in England & ran the family restaurant in Chichester before moving permanently to Spain in the early 1980s.

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100 delicious recipes featuring game & foraged ingredients showcase the pleasure of cooking from the woods Respected French chef & writer Jean-Francois Mallet has assembled 100 delicious recipes featuring game & foraged ingredients, such as chestnuts, dandelion leaves, nettles, & wild strawberries. Organized into chapters based on food type
- furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, & snails; & nuts & berries
- the recipes encourage readers to source & discover the pleasure of cooking game & wild foods. From sauteed venison with port & chestnuts to stuffed partridge with kale, these beautifully illustrated dishes bring the flavours of the woods directly into home kitchens.

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Falk, one of Germany`s leading publishers of street plans, produce their town plans in two different formats. Falk Extra plans are folded in a standard way, where the whole map can be opened to view the entire area it covers. For larger cities, the same mapping is also published with a special folding system designed to show only a small section of the map at one time. The whole map can be opened but it will be cut in several places. Many find these street plans very user-friendly & easier to handle than conventional maps. The plans, which cover towns with their outer suburbs, indicate main landmarks & public buildings & show all the public transport facilities, one way streets & car parks. Plans of lager cities include a separate map of the town centre at a more detailed scale & a diagram of the underground & the suburban rail network. The plans also show the postal divisions & have an extensive street index which, where appropriate, shows individual postal codes for each street. Map legend

Includes:: English. Falk Extra plans also include on the reverse a road map of the surrounding area.

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Thirty years after completing his military service Ziya flees the spiralling turmoil of one of Turkey`s great sprawling cities to seek a serene existence in a village of which he has long heard dreamlike tales. Having endured two years of gruelling military life, taking brutal orders from a man hiding behind his rank, & then losing his wife & child in a terrorist attack, Ziya has never quite been able to return to the life he once had until one day he breaks free. Arriving in the village, Ziya is greeted by his old friend from the army, Kenan, who has built & furnished a vineyard house for him. There he is welcomed by Kenan`s family, but the village does not provide the total isolation Ziya yearns for & he is forced back through the tangled web of his memory to the time he & Kenan spent defending the treacherous Syrian/ Turkish border in search of the reason why Kenan feels so extravagantly in his debt. Hasan Ali Toptas masterfully blurs the boundaries between dream & reality, truth & memory, past & present, to create a gripping & surprising tale that introduces a major writer to English-language readers for the first time. ...