After being innocently embroiled in a school scandal teacher Judith Hay decides there is only one thing she can do & that is leave Britain. The small village of Vevey in the Languedoc near Montpellier seems the perfect answer. Life is cheap & the views are pretty. Vevey however may well be the French answer to St Marys Mead
- an abundance of vice & intrigue hides behind its pretty facades... Soon she meets her fellow expats & something seems odd. It appears that many escaped Britain for their own dark reasons rather than for the sunny climate. Behind their sombre faces even the French seem furtive & some still harbour Nazi secrets. There is one local expat in particular Gerald a writer of some fame who makes her shudder. If he is really as evil as she thinks he is his plan hatched with a local Frenchman will need to be stopped...
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This fondue cookbook contains over 100 recipes ranging from the traditional swiss cheese fondue & fondue bourguignonne to the exotic Mongolian chicken hotpot & the rich dark chocolate fondue. The book also

Includes:: fondue traditions for parties & a guide to the equipment available.

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Food" is full of uncomplicated tasty meals to tempt both vegetarians & meat-eaters alike. Inspired by growing up as a vegetarian & working on her mothers recipes & using stories & photographs (past & present) to tell her life through food Mary has created recipes for friends & family that are imaginative & creative. Fresh inspirational & irresistible Marys first cookbook will enthuse readers to bring more meat-free cooking into their repertoires. From Fruit & Nut Granola to Asparagus Tart Mexican Bean Tortilla to Coconut Rice Pudding Mary gives us ideas for every meal from breakfasts to Sunday roasts & offers new twists on old classics like pancakes & Shepherds Pie. As a working mother Mary is perfectly placed to write a contemporary vegetarian cookbook
- good food cooked well & with ease for all the family. & as a photographer she has a unique vision
- her pictures are a glorious accompaniment to her mouth-watering food."

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Explore the very best of Indian regional cuisine with 150 dishes from Jammu to Goa shown step by step in more than 850 photographs. This title offers 150 mouthwatering recipes that draw on the very best of Indian food around the country from the tandoori dishes of the Punjab to the stately cuisine of central India & the fish-based curries of the Arabian coast. This is an evocative & authoritative introduction that examines the impact of geography climate history & religion on this varied cuisine & reveals how these influences have helped to create such deliciously diverse dishes. Regional classics include Parsnip Patties Dhansaks Stuffed Quails Lamb in Rose-scented Almond Sauce Spiced Mustard Greens Saffron-scented Rice Pudding Kulfi & Sweet Samosas. Each easy-to-follow recipe is shown step by step with a nutritional breakdown & more than 850 stunning photographs will inspire everyone with a passion for Indian food from novice to practised cook. This vibrant cookbook takes you on a tour throughout India introducing you to classic local dishes & world-renowned favourites. Among the 150 varied recipes you'll find tasty cuisine ranging from simple street foods to rich roasted delights. An authoritative introduction shows how regional foods are often influenced by migrant cultures geography & religion. Regional chapters offer an enticing selection of starters mains & desserts & with clear step-by-step instructions cook's tips variations & full nutritional notes this is the ultimate way to discover India's best-kept secrets & unsurpassed classics. ...

This introductory textbook provides a thorough guide to the management of food & beverage outlets from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food & beverage market & its five main sectors
- fast food & popular catering hotels & quality restaurants & functional industrial & welfare catering. New to this edition are: Case studies covering the latest industry developments within a wide range of businesses from the UK the USA & worldwide to help you understand how these ideas work in practice Coverage of contemporary environmental concerns such as sourcing sustainability & responsible farming. Issues of how to maintain financial control of a business handling staff & how to market your operation before discussing ways in which you can deliver quality to the customer It looks at some of the trends affecting the food & beverage industry covering consumers the environment ethical concerns as well as developments in technology Updated companion website including case studies multiple choice questions Power Point slides revision notes true or false questions short answer questions at http://www.routledge.com/books/details/9780080966700/ It is illustrated in full colour & contains end-of-chapter summaries & revision questions to test the readers' knowledge as they progress. Written by authors with many years of industry practice & teaching experience this book is the ideal guide to the subject for hospitality students & industry practitioners alike.
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In this new book over 60 delicious recipes are divided into chapters on Soups; Appetizers Dumplings & Side Dishes; Fish & Shellfish; Meat Dishes; & Desserts. The many delectable dishes include Zeppelins (the famous Lithuanian dumplings) with crispy bacon & sour cream or Latvian Pork & Veal Patties with Sour Cream & Mustard Sauce (kurzemes). For a sweeter appeal try the Estonian Apple & Almond Cheesecake or Baltic Rye Poppy Seed & Honey Cookies. The carefully compiled selection by Baltic specialist Silvena Johen Lauta conveys the eating traditions of Estonia Latvia & Lithuania. Supported with over 300 specially commissioned photographs the reader can absorb the diverse influences & relish the rustic tastes of these three little-known cuisines. ...

The three countries that make up the Fertile Crescent Lebanon Syria & Jordan share many culinary traditions & are justifiably famous for their exquisite & complex cuisines. An evocative introduction looks at the impact of history geography climate religion & festivities on the food & how these influences have created such varied dishes across the region. This beautiful book then presents a mouth-watering selection of classic regional recipes. Try classic mezze dishes & richly roasted meats & baked fish as well as spiced couscous & rice dishes. There are also less known but equally delicious recipes such as Armenian Jewelled Bulgur White Bean Puree with Feta & Olives Grilled Fish with dates & Braised Rabbit with Aubergines. With more than 600 photographs this book captures the essence of Lebanese Syrian & Jordanese cooking & offers you the chance to explore a rich & varied cuisine. ...

Explore the rich & varied delights of traditional Polish cooking in more than 60 classic step-by-step recipes. Provides a comprehensive guide to the key ingredients of the region including wild mushrooms beetroot dumplings pork sour cream seasonal fruits & breads as well as insightful information on the geography history festivals & culinary traditions ...

I believe that [this book] could be of value to practitioners working with birth-five year olds heads or managers of nurseries ...

British food has not traditionally been regarded as one of the worlds great cuisines & yet Stilton cheese Scottish raspberries Goosnargh duck & Welsh lamb are internationally renowned & celebrated. & then there are all those dishes & recipes that inspire passionate loyalty among the initiated: Whitby lemon buns & banoffi pie for example; pan haggerty & Hendersons relish. All are as integral a part of the countrys landscape as green fields rolling hills & rocky coastline. In Food Britannia Andrew Webb travels the country to bring together a treasury of regional dishes traditional recipes outstanding ingredients & heroic local producers. He investigates the history of saffron farming in the UK tastes the first whisky to be produced in Wales for one hundred years & tracks down the New Forests foremost expert on wild mushrooms. & along the way he uncovers some historical surprises about our national cuisine. Did you know for example that the method for making clotted cream that stalwart of the cream tea was probably introduced from the Middle East? Or that our very own fish & chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldnt eat eggs? The result is a rich & kaleidoscopic survey of a remarkably vibrant food scene steeped in history but full of fresh ideas for the future: proof if proof were needed that British food has come of age. ...