This beautiful hardback is packed with practical advice to help you improve your baking. It includes fascinating trivia covering the history of baking and the chemistry crucial to achieving winning cakes, biscuits, pastry, bread and baked desserts, as well as classic recipes to demonstrate techniques. Arranged into a helpful question and answer format and beautifully illustrated throughout, this is an in-depth guide for bakers of all levels of skill, an invaluable companion to the Great British Bake Off recipes books, and the perfect gift for Mothers’ Day.
From the former editor-in-chief of the Wall Street Journal, a must-read account of how America suffers from a “trust deficit” that has weakened its cornerstone institutions and divided our society. AMERICAN BREAKDOWN dissects how, in the space of a generation, the pillars that sustained the once-dominant superpower have been dangerously eroded. From government to business, from media to medicine—the strength and security of the American experiment have been weakened by a widening gap between the elites who control these institutions and the public. At the root of this breakdown is a precipitous fall in Americans’ trust in their political, business and cultural leaders. As Baker writes, “This pathology of distrust across American society is eating the country away from the inside.” Millions of Americans say they have little faith in their country's future, and no longer seem to have trust in their leaders, in their important social and civil institutions, even in their common values and ideals, or ultimately in each other. America in fact hasn’t failed. Americans have been failed—misled by inept and deceitful political leaders, deserted by predatory and cynical corporate chiefs, and, above all, betrayed by a cultural elite that has exploited the very freedom this country provided in order to destroy it. AMERICAN BREAKDOWN is a deep analysis and thought-provoking account that explores the ways in which Americans have been let down and offers solutions for how we rebuild trust and reclaim purpose for a better future.
As a nation, there is no denying that we have a sweet tooth - and classic treats such as sherbet fruit drops, Everton toffee, vanilla fudge and chocolate honeycomb, have stood the test of time. MRS BEETON'S HOMEMADE SWEETSHOP is a gorgeous and beautifully illustrated recipe book for the home cook, packed with delicious sweet treat ideas for any occasion. All of the recipes have been drawn from Mrs Beeton's original BOOK OF HOUSEHOLD MANAGEMENT meaning that we can all recreate a little bit of Victoriana in our own kitchens. Fully updated for the 21st-century kitchen and combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, this is the go-to mini book for any aspiring or experienced home cook.
As a nation, there is no denying that we have a sweet tooth--and classic recipes such as Eccles Cakes, Victoria Sandwich Cake, scones, and shortbread, have stood the test of time. "Mrs. Beeton's Cakes and Bakes" is a gorgeous and practical recipe book for the home cook, packed with delicious desserts and sweet treat ideas for any occasion. All of the recipes have been drawn from Mrs. Beeton's original "Book of Household Management" and have been updated for the 21st-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is the go-to mini book for any aspiring or experienced home cook.
Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence’s oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.
Mrs. Beeton was an expert at cooking suppers that were hearty, warming, and wholesome. From a roast fore rib of beef, steak, and kidney pudding to braised mutton, her recipes were big on flavor: tender, succulent, and delicious dishes with the best quality cuts of meat. Here is traditional British cooking at its best, with the most economical and practical methods for you to create those classic suppers that continue to stand the test of time. All of the recipes have been drawn from Mrs. Beeton's original "Book of Household Management" and have been updated for the 21st-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is the go-to mini-book for any aspiring or experienced home cook.
Poultry is a big part of our daily diets--"but how adventurous are we with our cooking?" Mrs. Beeton brings together those dishes we love to cook for hearty family suppers--chicken pie and roast turkey, as well as other delicious suggestions that can be cooked all year round. From game terrine, pot-roast pheasant, and rabbit curry, this gorgeous collection of recipes will inspire you to create timeless dishes with Britain's most popular meat. All of the recipes have been drawn from Mrs. Beeton's original "Book of Household Management" and have been updated for the 21st-century kitchen. Combined with sound, modern advice on how to source good food, plus information on ingredients and equipment, and illustrations of all the techniques required, this is the go-to mini-book for any aspiring or experienced home cook.
Presents George Eliot's shorter poetry. This volume includes an introduction, which discusses Eliot's interest in poetry verse and its relation to her prose and prose fiction; her recurring themes and motifs; the poetry's critical reception and its value to modern readers.
Written for anyone wishing to identify, attract, raise, or photograph butterflies common to America's southern plains, this guide includes instructions on building a butterfly sanctuary, descriptions of twenty prime butterfly spotting sites in the region, and color photographs of one hundred species of butterflies in their natural habitat. Original.
Presents George Eliot's shorter poetry. This volume includes an introduction, which discusses Eliot's interest in poetry verse and its relation to her prose and prose fiction; her recurring themes and motifs; the poetry's critical reception and its value to modern readers.
Mrs. Beeton knew that a fish recipe was the staple to hearty family cooking. With a focus on seasonality and local produce, Mrs. Beeton created the best mouth-watering fish and shellfish dishes for the British kitchen. From fish pie, smoked haddock, soused mackerel, and potted shrimp, this cook book will give you the know-how to prepare and cook fresh and delicious recipes for all of the family, all year round. All of the recipes have been drawn from Mrs. Beeton's original "Book of Household Management "and have been updated for the 21st-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is the go-to mini-book for any aspiring or experienced home cook.
Attention bread lovers!In the first of his famous books about Provence, Peter Mayle shared with us news of a bakery in the town of Cavaillon where the baking and appreciation of breads “had been elevated to the status of a minor religion.” Its name: Chez Auzet.Now, several hundred visits later, Mayle has joined forces with Gerard Auzet, the proprietor of this most glorious of Provençal bakeries, to tell us about breadmaking at its finest.Mayle takes us into the baking room to witness the birth of a loaf. We see the master at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then gives us precise, beautifully illustrated instructions for making sixteen kinds of bread, from the classic baguette to loaves made with such ingredients as bacon, apricots, hazelnuts, garlic, and green and black olives. There are tips galore, the tricks of the trade are revealed, and along the way Mayle relates the delightful history of four generations of Auzet bakers. One of Provence’s oldest and most delicious pleasures is now available at a kitchen near you, thanks to this charming guide. Read, bake, and enjoy.
In 1864, George Eliot began writing her longest poem, The Spanish Gypsy. This ambitious project exhausted her, and her partner George Henry Lewes took the manuscript away from her for fear it was making her ill. She returned to it two years later, after finishing Felix Holt. She threw herself into the work, even visiting Spain as part of her research. Finally published in 1868 to mixed reviews, the poem not only has intrinsic merit but looks forward to Eliot's interests and concerns in her later work, especially Daniel Deronda. Following on from Pickering & Chatto's highly successful The Complete Shorter Poetry of George Eliot, this is the first scholarly edition of The Spanish Gypsy. Also edited by Antonie Gerard van den Broek, it benefits from full scholarly apparatus, including a substantial general introduction, textual variants and endnotes. The general introduction is based on detailed analysis of letters, journals, notebooks, proofs, as well as the manuscript itself (now held in the British Library). The editor explains what Eliot read to research the poem, which parts caused her particular problems, summarises the poem's critical reception, and contextualises it within her wider oeuvre.
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