The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE 'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN 'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN 'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN 'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.' BLANCHE VAUGHAN A Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include: - Asparagus Carbonara (Spring) - Summer Greens & Soft-Cheese Pie (Summer) - Pumpkin Soup with Gruyère and Sage (Autumn) - Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)
16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients Great British Food Revival is back to champion more of Britain's unique produce and delicious ingredients. Essential varieties and breeds that have been here for centuries are in danger of disappearing, forever. Under threat from tasteless foreign invaders, market forces and food fashion, produce that has been part of our national food heritage could die out within a generation. So together, sixteen of our most celebrated and talented chefs have created delicious recipes to bring our native breeds and varieties back from the brink. Using only the best of ingredients, this collection of recipes will inspire home cooks to buy British and support our unique food heritage.
Featuring Britain's most delicious but threatened ingredients THE GREAT BRITISH FOOD REVIVAL celebrates local produce in classic recipes written by Britain's favourite cooks Britain is home to the tastiest fruits and vegetables, fish, meat, and honeys in the world but many of our original species and breeds are under threat by foreign invaders. British food needs us! From West Country apples, rare breed bacon, Baldwin blackcurrants and Scottish heather honey, THE GREAT BRITISH FOOD REVIVAL is the nation's definitive collection of British recipes. Combining traditional ingredients with modern flair, these dishes provide every reason why we should be eating and cooking local produce from the British Isles. With big flavours and simple ingredients, the food is the star. And to celebrate with true cooking magic the Hairy Bikers, Clarissa Dickson-Wright, James Martin and many other top chefs take the reader on a gastronomic journey and rediscover the jewels of our great food heritage.
Britain is home to the tastiest fruits and vegetables, fish, meat, and honeys in the world, but many of their original species and breeds are under threat by foreign invaders. British food needs the British people! From West Country apples and rare breed bacon to Baldwin blackcurrants and Scottish heather honey, this is the nation's definitive collection of British recipes. Combining traditional ingredients with modern flair, these dishes provide every reason for those in the UK to eat and cook local produce from the British Isles. With big flavors and simple ingredients, the food is the star. And to celebrate with true cooking magic the The Hairy Bikers, James Martin, Michel Roux Jr, Clarissa Dixon-Wright, Gary Rhodes, Ainsley Harriott, Greg Wallace, Angela Hartnett, and Mark Tebbutt take the reader on a gastronomic journey and rediscover the jewels of their great food heritage.
*** 'From stir-fries to salads, these healthy recipes can all be on the table in minutes' - The Times From the authors of the bestselling itsu: the cookbook comes simple, nutritious, easy-to-follow recipes, all of which can be made within 20 minutes. Using ingredients readily available at mini-markets, they have created 100 deliciously healthy Asian-inspired recipes with noodles, rice, grains and soups. Why resort to bland ready meals when you can cook itsu-style meals at home in minutes? itsu is dedicated to skinny but delicious food: light, green and good for you. But it's not just the calories that are taken care of; the 'superfood' ingredients in the recipes provide optimum nutrition too. And it's food that tastes as good as it looks... Remain virtuous every night of the week with the new cookbook from itsu. It's bursting with delicious recipes like squash and coconut laksa and teriyaki salmon with ginger rice, all ready within 20 minutes. Boom! - Grazia
The original records on file in Isle of Wight County and abstracted in this work are: Wills and Administrations Book A (1641-1650); Will and Deed Books 1 and 2 (1658-1659, 1666-1719); Will Books 3-11 (1726-1800); Deed Book I (1691-1695); Administrations and Probates (1666-1701); and The Great Book (1719-1729). In addition to the names of the testators and legatees, the entries provide the names of executors, securities, and witnesses and frequently include assignments of property.
The marriages in this work are founded upon the records of the ancient shire of Isle of Wight and include marriages from the area of present-day Southampton County, erected from Isle of Wight in 1749. They derive chiefly from inferential sources, in particular will books, deed books, and order books, though marriage bonds, ministers' returns, and Quaker records also figure significantly in the list of sources. Since comparatively few marriage bonds or official marriage records of Isle of Wight County prior to the year 1800 survive, the great importance of this compilation is at once apparent. The marriages, with the exception of those based on ministers' returns, are arranged alphabetically by the name of the groom, following which is given the name of the bride, the name of a parent or surety, the date of the marriage or marriage record, and the exact source citation. Some 6,300 persons are identified, everyone of whom, including grooms, is cited in the index.
The abstracts of wills and administrations are arranged throughout in more or less chronological order by the name of the deceased. The will records give the name of the testator, names of legatees (often showing relationships), summaries of bequests made in the will, date of the will, date of recording, and the page number of the will book wherein the full will is recorded. The administration records generally provide the dates of inventory and appraisal, names of auditors and appraisers, and references concerning the settlement of the estate. The approximately 2,500 wills and administrations in this work refer to approximately 8,000 persons. Many of the wills furnish evidence of North Carolina connections as well.
All the stories about Princes and Princesses in this book are true stories, and were written by Mrs. Lang, out of old books of history. There are some children who make life difficult by saying, first that stories about fairies are true, and that they like fairies; and next that they do not like true stories about real people, who lived long ago. I am quite ready to grant that there really are such things as fairies, because, though I never saw a fairy, any more than I have seen the little animals which lecturers call molecules and ions, still I have seen people who have seen fairies—truthful people. This book about Princes and Princesses is not one which a child is obliged to read. Indeed the stories are not put in order, beginning with the princes who lived longest ago and coming down gradually to people who lived nearest our own time. The book opens with the great Napoleon Bonaparte, who died when some very old people still living were alive. Napoleon was not born a prince, far from it; his father was only a poor gentleman on a wild rough little island. But he made himself not merely a king, but the greatest of all emperors and generals in war. He is not held up as a person whom every boy should try to imitate, but it is a truth that Napoleon always remained a boy in his heart. He liked to make up stories of himself, doing wonderful things which even he was unable to do. When he was a boy he played at being a general, making snow fortresses and besieging them, just as many boys do. And when he was a man he dreamed of conquering all the East, Asia, and India, and Australia; and he tried to do all that, but it was too much even for him.
Owing to an unfortunate error in Clayton Torrence's Virginia Wills and Administrations it is widely believed that the early probate records of Elizabeth City County do not exist. This present volume is in large part a correction of that error, and indeed the bulk of it is devoted to abstracts of the county's wills and administrations for the period 1688 to 1800. As an aid to research in the county (now the independent city of Hampton), this work further includes such items as an index to land patents, the quit rent rolls for 1704, tithables of 1782, soldiers of 1776, marriage records, and lists of burgesses, justices, sheriffs, clerks, surveyors, and much else besides.
The simple egg is the starting point for some of the most delicious and inspiring dishes. Both simple and versatile, eggs are also incredibly nutritious, rich in protein, low in fat and essential for baking. Including all the basics for cooking the perfect poached, scrambled and fried egg, this cookbook will be a staple in every cook's kitchen. From easy and fuss-free pancakes, soufflé, tarts and omelettes to cakes, curds and puddings, the potential for this nourishing ingredient is endless. Classic recipes such as steamed pudding and Arnold Bennett are given a contemporary twist and there are also lighter, fresh egg-based dishes such as courgette fritters with dill and lemon and squash gnocchi with sage. Blanche Vaughan is a food writer with a passion for creating good-for-you and imaginative dishes from this glorious ingredient. Whether for breakfast, lunch, tea or supper, this book is a celebration of the egg in all its forms.
16 celebrated chefs create mouth-watering recipes with the UK's finest ingredients Great British Food Revival is back to champion more of Britain's unique produce and delicious ingredients. Essential varieties and breeds that have been here for centuries are in danger of disappearing, forever. Under threat from tasteless foreign invaders, market forces and food fashion, produce that has been part of our national food heritage could die out within a generation. So together, sixteen of our most celebrated and talented chefs have created delicious recipes to bring our native breeds and varieties back from the brink. Using only the best of ingredients, this collection of recipes will inspire home cooks to buy British and support our unique food heritage.
The elegant simplicity and style of every word and picture in this book are a joy.' JEREMY LEE 'An engaging and inspiring book of food that is a real pleasure.' CLAUDIA RODEN 'I love the flavour-dense simplicity of Blanche's recipes, with the garden at their heart. This is exactly how I want to eat.' SARAH RAVEN 'Blanche Vaughan combines easy-to-achieve recipes with an inspiring voice that encourages experiment, whether you are cooking a simple supper for two or a special occasion feast. Her calm and reflective attitude to cooking is mirrored in the beautiful photographs, while her emphasis on seasonality truly makes it a book for all seasons.' ALEXANDRA SHULMAN 'These are the recipes I cook at home, dishes that I turn to throughout the year because they answer a craving for a particular thing to eat at a particular time. The recipes evolved from ideas for what to cook and what I chose to include in the food pages of House & Garden each month: a reflection of our appetites, the food growing then, the weather, how we are living and eating each season.' BLANCHE VAUGHAN A Year in the Kitchen, written and curated by Blanche Vaughan, Food Editor of House & Garden, shares more than 150 deliciously easy recipes inspired by the seasons. Recipes include: - Asparagus Carbonara (Spring) - Summer Greens & Soft-Cheese Pie (Summer) - Pumpkin Soup with Gruyère and Sage (Autumn) - Claudia Roden's Chicken with Sweet Wine and Grapes (Winter)
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