The beach read just got bigger! Get even further away this summer with this globe-trotting back-stabbing boy-snaring snog-busting follow up to FORTUNE. CELINE has all of Buenos Aires -- especially the boys -- at her feet. Shes hot shes talented & she has a glittering future as a fashion designer ahead of her. Well if she can get her pushy parents off her back. JHUMPA is this close to breaking into Bollywood. Shes moved out of her dads house in Mumbai & into an apartment paid for by her agent -- shes so confident shes going to be a star that shes not looking back. LUCI has the looks & the brains. Gorgeous darling of the Tatler crowd equally at home on a pheasant shoot or on the dancefloor shes also studying archaeology at Oxford. Three very different girls! suddenly united by one terrible tragedy. The question is can they solve the mystery that united their parents -- a mystery that involves the most valuable jewel in the world? You wouldnt want to bet against them. Sisters might be doing it for themselves -- but get them to work together & theres nothing they cant do! ...

In this riveting book Wall Street Journal reporter Robert Frank explores the lives & lifestyles of a new breed of millionaires & billionaires
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Undoubtedly the most famous of any nations aviation units in World War I was the legendary Jagdgeschwader Nr I or The Flying Circus as its respectful foes labelled it. Germanys first true fighter wing it would always be associated with its first commander the charismatic & revered Manfred von Richthofen. JG I was formed in July 1917 & for sixteen months the units young pilots in their colourful aircraft battled for aerial dominance of the Western Front. From its ranks emerged many of Germanys most successful airmen including the Red Barons brother Lothar; Ernst Udet; Werner Voss; Erich Lowenhardt & Hermann Goring. This book charts the World War I experiences of JG I. ...

Rick Gallop's phenomenally successful Gi Diet" series has proven to be the healthy way to permanent weight loss for millions of people worldwide. Now Rick has taken his bestselling formula & adapted it for today's hectic lifestyle. Based on the simple traffic-light system for which foods you should & shouldn't eat it contains 50 br&-new super-quick recipes as well as time-saving cooking tips & shopping shortcuts making this the perfect diet for anyone who is short of time. Written in an accessible quick-to-read style the " Express Gi Diet" will appeal to the millions of people who like their diet advice in easily digestible chunks who want to eat healthily but can't afford to spend hours slaving away in the kitchen. Fast food has never been so good for you!" ...

Rick Steins passion for fresh well-sourced food has taken him from continent to continent across magnificent shorelines & to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives to Cured red duck breasts with melon soy & pickled ginger in Sydney Harbour this collection of over 130 recipes evokes all the pleasure & flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean sumptuous starters fit for French cuisine modern light lunches such as Japanese sashimi & Moroccan tagines & main courses using fresh fruit vegetables fish meat poultry & game from the most fertile coastal regions in the world. There are classic treats such as Toad-in-the-hole with porcini mushrooms & onion gravy staple fish masterpieces such as Poached sea trout with sorrel hollandaise & tasty favourites from your treasured holiday destinations: Seafood Paella Goan Curry Welsh Cawl & Clam Chowder. All this plus a delicious range of puddings including Hot bread pudding with armagnac sauce Lemon Possett & Poached pears with mulberries & mascarpone ice cream. With br&-new recipes & a fresh design Coast to Coast contains Rick Steins most popular dishes drawn from many years of travelling the culinary globe. Easy to follow & quick to inspire this cookbook will bring all the flavour of the coast into the comfort of your own home. ...

Over the years through his television programmes & books Rick Stein has done much to inform us about fish & to encourage us to cook it for ourselves however many of us still feel nervous about cooking it at home. Rick Steins Seafood brings together his knowledge & expertise &

Includes:: 200 of his tried-&-tested recipes. It is divided into three separate sections: Techniques; Recipes & finally an A to Z of Fish. The techniques section covers all the main preparation & cooking methods for each type of fish (round flat shellfish etc) while the A-Z of fish is a comprehensive encyclopedia of fish & seafood including US Australian & European fish. The recipe section

Includes:: all the essential basic recipes such as stocks sauces batters etc. Useful cross references link all sections. Rick Steins Seafood has been an international bestseller & was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.



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Rick (and Chalky his trusty dog) discover great seafood dishes & small delicacies amongst the tidal estuaries shingle banks & rocky shores of Britain. Rick travels from the bleak Suffolk coast where fishermen scrape a living catching cod to the wild clear waters of Scotlands lochs bringing back an abundance of stories & imaginative colourful recipes. The book is organised geographically with each chapter covering one of the regions featured in the BBC series. Rick describes the fish-catching & fish-eating traditions of each area as well as details of the local life legends & literature. He singles out local delicacies &

Includes:: six to eight fish & seafood recipes per chapter. Each chapter is illustrated with stunning food & landscape photography & ends with an area map & a guide to a small selection of the best hotels restaurants pubs & specialist suppliers (including information on extra locations not featured in the series). Just as I do in the restaurant to keep ahead of the game I look for the best suppliers the freshest fish & who catches them. In a way this is what this series is about the fish I love for all sorts of reasons not just taste or fashion where they come from & the people who catch them & the best way to cook them. As a result of looking around the country for the best seafood its turned out to be a love affair with the changing coastline of Great Britain & Ireland & the business of going to sea in small boats to catch the freshest prime fish we have. Rick Stein.

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In Seafood Odyssey " Rick Stein travels to seven of the worlds main centers of seafood excellence picking up recipe ideas & sampling new ingredients. He visits east-coast America to explore the flavors of Charleston Seafood Gumbo while in Australia he finds innovative cooks producing masterpieces like Moreton Bay Bug & Fennel Risotto with Lemon Oil. India provides fragrant spicy treats like Ruis Turmeric Fish with Masala Dhal & the street cooking of Thailand & the Far East offers Chargrilled Prawns with a Thai Dipping Sauce & Singapore Chilli Crab." ...

Ive wanted to make a series in Spain for a long time. I love Spanish food Ive been going there since I was a young boy
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For most of us fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but for the most part preparing & cooking fish at home on a regular basis is seen as difficult & time-consuming. Rick Stein would have us change all that. He takes us to the briny world of his Cornish fishing village Padstow & gives us tips on the preparation of many fish types as well as showing how to make the most of each fishs unique character & flavour. This collection of 150 stylish & delicious recipes demonstrates the huge versatility of food from the sea
- which is also of course quick to cook & healthy too! From the classic delights of Skate in Black Butter & Herrings in Oatmeal to Ricks own inventions like Chargrilled Tuna with Olives Lemon & Sorrel Mackerel Escabeche & Spicy Deep-fried Red Mullet these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.
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