Geoffrey Braithwaite is a retired doctor haunted by an obsession with the great French literary genius, Gustave Flaubert. As Geoffrey investigates the mystery of the stuffed parrot Flaubert borrowed from the Museum of Rouen to help research one of his novels, we learn an enormous amount about the writer's work, family, lovers, thought processes, health & obsessions. But we also gradually come to learn some important & shocking details about Geoffrey himself. ...

Winner of the Man Booker Prize for Fiction 2011. Flaubert's Parrot deals with Flaubert, parrots, bears & railways; with our sense of the past & our sense of abroad; with France & Engl&, life & art, sex & death, George Sand & Louise Colet, aesthetics & redcurrant jam; & with its enigmatic narrator, a retired English doctor, whose life & secrets are slowly revealed. A compelling weave of fiction & imaginatively ordered fact, Flaubert's Parrot is by turns moving & entertaining, witty & scholarly, & a tour de force of seductive originality. ...

Flaubert's Parrot, shortlisted for the Booker Prize in 1984, concerns the attempts of an increasingly bemused researcher to establish certain facts about a famous French novelist & the stuffed bird which used to sit on his desk. A History of the World in 10 1/2 Chapters blends fact & fiction in a virtuoso kaleidoscope of vignettes from Noah's time to the present. One of the author's most inventive works, it was praised by Salman Rushdie as 'frequently brilliant, funny, thoughtful, iconoclastic & a delight to read'. ...

At the age of fifteen, Marie Antoinette, beautiful & charming bride to the impotent Dauphin, is plunged into the intrigue of Versailles. Frivolous & reckless, she flouts the strict & demanding etiquette of the glittering court, & discovers the true nature of love, hate & jealousy. But the clouds of revolution are overhead, & Marie Antoinette, who only wishes to enjoy life, learns too late that the price of her enjoyment is very high...' One of our best historical novelists brings to life wayward, capricious Marie Antoinette'
- News Chronicle. ' Flaunting Extravagant Queen has the colour, liveliness, & sensitivity with which one has come to associate this author's historical novels'
- Scotsman.

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Why does everyone love burgers & pizza? When Adam Fleischman investigated, he discovered what they
- & many other ultra-flavourful
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Ruby Tandoh's new book brings us over 170 recipes
- sweet & savoury
- for every day, every budget, every taste, in a cookbook

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Why should you serve red wine with classical music & white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? & how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour. New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He's travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists & farmers, attended the weirdest conventions, & even received very rare access to one of the world's few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what's on your plate & in your glass. A fascinating & surprising exploration into a world of high-definition flavour. ...

Flavour: A World of Beautiful Food is an exciting new cookery book from award-winning author Vicky Bhogal. The glorious hardback shows you how to combine ingredients & flavours from around the world to create a wide range of exciting new dishes. Containing over 100 mouth-watering recipes & full of inspirational photography, this enchanting book will suit cooks of all abilities who want to try something truly different. ...

The author shares his secrets, showing you how to think like a chef when you combine flavour profiles in fresh & interesting ways & how to use techniques to get out of your ingredients. This title

Includes:: hi famous Curried Tomato Soup & Bimbimbap Burger & an unbelievable Burnt Rice Milkshake (made with nutty toasted basmati rice).

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Rarely if ever has a chef been so open to taking risks with flavours & blending traditional European & Asian techniques with such success & in " Flavour First & Foremost". Angelo shares his secrets, showing you how to think like a chef when you combine flavour profiles in new & interesting ways & how to use simple techniques to get the most out of your ingredients. Chapters are organised by 9 flavours, eg. sweet, sour, bitter, salty, smoky & umami etc & together contain 100 recipes for Angelo's best known dishes
- including his famous Curried Tomato Soup & Bimbimbap Burger & an unbelievable Burnt Rice Milkshake (made with nutty toasted basmati rice). Angelo is a master of marrying flavours others wouldn't conceive of & yet keeping it all so simple, with special tips & shortcuts, that anyone can try it. Go on, you won't regret it.
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