' Miss Delaney brings real people on to her stage...she is busy recording the wonder of life as she lives it' Kenneth Tynan Observer A Taste of Honey became a sensational theatrical success when first produced in London by Joan Littlewood's Theatre Workshop in 1958. Now established as a modern classic this comic & poignant play by a then nineteen-year-old working-class Lancashire girl was praised at its London premiere by Graham Greene as having 'all the freshness of Mr Osborne's Look Back in Anger & a greater maturity.' It was made into a highly acclaimed film in 1962. The play is about the adolescent Jo & her relationship with her irresponsible mum Helen the Nigerian sailor who leaves Jo pregnant & Geoffrey the homosexual art student who moves in to help Jo with the baby. It is also about Jo's unshakeable optimism throughout her trials. This story of a mother & daughter relationship (imitated in many other modern British plays since) set in working-class Manchester continues to engage new generations of audiences. ...

The Heinemann Plays" series offers contemporary drama & classic plays in durable classroom editions. Many have large casts & an equal mix of boy & girl parts. Set in the 1950s "A Taste of Honey" deals with the complex conflict-ridden relationship between a teenage girl & her mother." ...

Welcome to the Regency world of Stephanie Laurens
- & to the Cynsters & their ever-expanding clan! Now Charles Morwellan who we
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Raymond Blanc knows more about food than pretty much anyone else. His cooking has been described as an extraordinary process of creativity passion subtlety indeed genius. His life & career to date have been utterly dedicated to the search for culinary perfection. Raymond is entirely self-taught & over the years has been developing & refining his philosophy of food & eating. Such is his reputation that his restaurant Le Manoir was awarded two Michelin stars even before it opened in 1984 & it remains one of our premier destination restaurants. He has taught many of Britains most successful chefs including Marco Pierre White & Heston Blumenthal. Now for the first time Raymond is going to share the fruits of all that hard work & experimentation & reveal the secrets of his gastronomy. Woven around stories from his years at the sharp end of the food business are his thoughts about where food is going & a passionate appeal for sustainable cuisine. Essential reading for anyone with an interest in food & cooking this is the definitive book by a culinary genius. ...

It is amazing that in these times of passion for the food from every corner of the globe the cooking of Portugal remains unexplored by so many especially given its vibrant flavours & simple domestic style. In this authoritative & fascinating book Edite Vieira traces the rich legacy of her country's culinary excellence from medieval through to modern times lacing it with history & anecdote & a collection of authentically delicious recipes. From simple & wholesome peasant fare to elaborate celebratory meals ingredients include salt cod (bacalhau) in all its myriad variations cumin & oranges are both remnants of the voyaging past green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes peppers melons quinces & apples & few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto) pork & red pepper sausages (chouricos) & black pudding (morcela) all foods very much in present vogue. ...

On her boss's orders... For her entire life pastry chef Grace Blake has been the pinnacle of politeness. Yet less than a day into her contract with enigmatic Argentinian boss Cesar Navarro all of her good manners
- & her good sense!
- have flown out of the window. Cesar's got his sexy little spitfire of a chef right where he wants her
- in his penthouse at his command! He knows his staff should be offlimits but Grace has tantalised his jaded palate & Cesar finds himself ordering something new from the menu
- a taste of the forbidden...' It is always a pleasure to read a Carole Mortimer novel with her spunky heroines & macho heroes. Very humorous & always great fun!'
- Victoria Retired Belfast




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The paparazzi are in a frenzy mothers are locking up their daughters
- Nacho Acosta is back in town! The wild unpredictable polo
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Food plays an important role in Donna Leons bestselling Commissario Brunetti novels. In A Taste of Venice Roberta Pianaro invites readers into the Brunettis kitchen to learn how to prepare for themselves the delicious meals Paola Brunetti cooks for her family. We are given the secrets to Brunettis favourite pasta (penne rigate) Paolas famous apple cake a lasagne recipe from Brunettis mother Donna Leons favourite meal (risotto di zucca) & a host of other sumptuous & authentic Italian classics. Beautifully illustrated with vignettes by Tatjana Hauptmann & with culinary stories by Donna Leon & extracts from the Brunetti novels this is so much more than a cooking guide
- it is a wonderful journey full of ideas for recreating the delights of Venetian cuisine in your own home. So whether you want to eat spaghetti with clams aubergine & prosciutto roulades or baked omelette with courgettes youll find all you need here to create the perfect Venetian feast.
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Beer may be the common beverage of the people but it is far from simple. With 10 000 years of history more than 900 identified flavours dozens of styles & thousands of breweries around the world beer is as complex as its grape-based neighbors in the liquor stores. It is an artistic creation brewed from dozens of possible ingredients & processed in hundreds of different ways. Mosher guides readers to a better understanding of how every batch of beer is affected by each of the brewmaster's choices
- recipe formulation brewhouse procedures yeasts fermentations carbonation filtration packaging & much more. Beer can be light dark mild strong flat or fizzy. Hundreds of tastes can be detected in beer from resin to toast & from apple to smoke. Readers will learn how to identify the scents colors flavors & mouth-feel of all the major beer styles. There are also chapters on proper serving & storage conditions & classic beer & food pairings. The second half of the book is a style-by-style compendium of the different brews within major beer families including American craft brews British lagers German ales & Belgian Dubbels. For each style there are historical & regional facts taste & aroma characteristics seasonal availability food pairings & a few terrific recommendations for readers to sample.
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The many influences of the past on our diet today make the concept of British food very hard to define. The Celts Romans Saxons Vikings & Normans all brought ingredients to the table as it were & onwards the Crusades gave us all manner of spices. The Georgians enjoyed a new level of excess & then of course the world wars forced us into the challenge of making meals from very little. The post-war period brought convenience foods & health issues which are being felt widely now. This is the first study of the rich history of our food its fads & its fashions to be combined with a practical cookbook of over 200 recipes from each age for use today. Offerings include tasty beach BBQ ideas from Celtic times a hearty Roman Army lentil stew & ideas for festive feasts from every period. ...