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Hugo Latymer reveals the rich diversity of trees shrubs flowering plants & cacti that flourish in regions where summers are hot & dry winters mild & wet. His knowledge & enthusiasm are communicated in descriptions of more than 300 plants most of them readily obtainable: Chinaberry trees with fragrant lilac flowers in spring dark green twisted carobs beautiful red-flowered climbing lilies. Many of the subjects are illustrated in superb colour photographs. Coded information at the head of each entry enables gardeners to make the best choices when confronted with the bewildering array of plants on offer. Whether your garden is a patio of a few square metres or several hectares on a terraced hillside you will find a wealth of ideas for colourful & interesting plants & a variety of garden designs. The author draws on 20 years experience of gardening on the island of Mallorca. ...
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Following on from the success of The Best Slow Cooker Cookbook Ever Diane Phillips unveils a new compendium of minimal-effort maximum deliciousness slow cooker recipes this time with a Mediterranean twist. The Mediterranean region spans a vast geographical area & this cookbook encompasses all of it with recipes representing Portugal Spain France Italy Greece & the North African & Middle Easter coasts making up an array of menus as diverse at the terrain they cover. Because many Mediterranean dishes traditionally rely on slow-cooked methods to bring about foods flavours these recipes remain authentic carrying in each flavour packed bite the historical agricultural & societal influences of their respective regions. & the best part is any home with an electric slow-cooker can create these authentic tastes with ease; just get the dish started leave the house go about your business & return hours later to a perfectly cooked dinner. Though these recipes are easy enough to whip up any night of the week theyre specifically designed to have a higher level of sophistication than most slow-cooker books adding new & exciting flavours to the average home cooks repertoire & introducing classic Merdeterranean dishes like Greek Pastitsio & Egyptian game hens stuffed with savory aromatic rice. The Mediterranean Slow Cooker

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traditional fare from every country around the Mediterranean such as potato & spinach croquettes from Albania Catalan split pea soup Sardinian aubergine ravioli Provencal onion quiche Tunisian couscous with sweet & hot peppers & Dalmatian cream caramel. The recipes are simple & easy to prepare with plenty of room for improvisation & flexibility. Much more than simply a cookery book Mediterranean Vegetarian Cooking" is also a guide to this beautiful & diverse region outlining the cultural & historical foundations of culinary specialities & traditions. Food writer Paola Gavin reveals how the pleasures of cooking & eating the Mediterranean way will be treasured by cooks & food-lovers alike."

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Well known for coining the term Global Village Marshall Mc Luhans thinking was & still is revolutionary. His theories many of which are illustrated in this astonishing inventory of effects force us to question how modes of communication have shaped society. This is an astonishing work by a truly astonishing man. The Penguin on Design" series

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When a group of Austrian cavers exploring in the Italian alps comes across human remains at the bottom of a deep shaft everyone assumes the death was accidental. But then the body is stolen from the morgue & the Defence Ministry puts a news blackout on the case. & is the recent car bombing in Campione DItalia a tiny tax haven somehow related? The search for the truth leads Zen back into the murky history of post-war Italy & obscure corners of modern-day society to uncover the truth about a crime that everyone had forgotten. ...
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In 1550 Rochester was the only Medway town. It dominated the river estuary & an agricultural hinterland in which Strood Chatham & Gillingham were nearby villages reliant on fishing & farming for their livelihood. By the beginning of the twentieth century these four towns had become an urban conurbation. The key factor in this dramatic change was the growth of the Royal Naval Dockyards at CA--A--hatham home to the English fleet from the mid-sixteenth to the mid-eighteenth century & subsequently the foremost shipbuilding & repair docks in Engl&. The yards at Chatham soon became the largest industrial complex in the south of Engl&. Over the course of the next 350 years Rochester Chatham Gillingham & Strood grew. They merged physically but developed distinct characteristics. Chatham became the dockyard town whilst Rochester retained a more genteel air. Gillingham gained a military presence & covered agricultural land with terraced housing. Strood on the opposite bank of the river abandoned fishing & farming for brick & cement manufacture & engineering. This book explores the impact of these changes on the people who lived & worked in the Medway Towns the transformation of the political & economic scene & of the built environment. ...
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Medium Raw

A lot has changed since Kitchen Confidential - for the subculture of chefs and cooks for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker Bourdain compares and contrasts what he's seen and what he's seeing pausing along the way for a series of confessions rants investigations and interrogations of some of the most controversial figures in food. And always he returns to the question: 'Why cook?' Or the harder one to answer: 'Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit Bourdain in his
distinctive no-holds-barred style cuts to the bone on every subject he tackles.
  • Availability: In Stock
  • Supplier: WHSmith
  • SKU: 9781408809747
Availability: In Stock
£6.74

Product Description

A lot has changed since Kitchen Confidential
- for the subculture of chefs & cooks for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes moving back & forth from the author's bad old days to the present. Tracking his own strange & unexpected voyage from journeyman cook to globe-travelling professional eater & drinker Bourdain compares & contrasts what he's seen & what he's seeing pausing along the way for a series of confessions rants investigations & interrogations of some of the most controversial figures in food. & always he returns to the question: ' Why cook?' Or the harder one to answer: ' Why cook well?' Beginning with a secret & highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit Bourdain in his distinctive no-holds-barred style cuts to the bone on every subject he tackles.

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Jargon Buster

professional - A term used to describe products or people which may be focused on specialist educational training
Raw - Unprocessed state. Something that is raw has not been processed.
Professional - A person that is trained within a profession.

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