A foodie turned poultry farmer offers a practical guide to raising chickens in this part memoir, part chicken and egg cookbook. A love of eating and using quality ingredients led Tim Halket to build a hen house in the corner of his garden for a daily harvest of fresh eggs. Five Fat Hens is his insightful, often humorous, take on just what it’s like to raise chickens at home. More than a DIY guide to keeping a few free-range birds, this cookbook is part memoir and part lifestyle manual. Halket takes readers through an entire year, skillfully combining meditations on his passion for cooking with original recipes, all starting with the premise that even the smallest garden can include a supply of delicious, fresh eggs. Neither a trained chef nor an experienced farmer, Tim’s tips and recipes draw on his learning experiences and love for culinary experimentation. With recipes ranging from the highly original Duelos y Quebrantos and Persian Chicken Supper to variations on everyday Italian or French classics, to simple comfort food, this timely book is an engaging account of one man’s appealing lifestyle that will inspire food lovers everywhere—whether they intend to keep chickens or not. “Good recipes, engagingly told.” —The Spectator
A love of eating and of good ingredients led Tim to build a henhouse in the corner of his garden for a daily harvest of fresh eggs. His take on the role of keeping chickens is amusing and insightful, but this book is more than just a DIY guide to keeping a few free-range birds, or a new slant on a chicken-themed cookbook. Much in the style of Nigel Slater’s Kitchen Diaries, it takes the reader through an entire year, month-by-month, skillfully combining the author’s passion for cooking in diary form interwoven with his recipes, thoughts, and observations and with the premise that even the smallest garden can be home to a supply of the freshest eggs imaginable. Tim Halket is neither a trained chef nor a smallholding farmer; his recipes draw on his real-life experience in the kitchen where he reproduces food that he enjoys cooking on a daily basis for his family and friends. He ranges from the highly original such as Duelos y Quebrantos and Persian Chicken Supper through variations on everyday Italian or French classics to simple and comforting nursery food. This timely book passionately describes an appealing style of life and will inspire food lovers whether they intend to keep chickens or not. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
A love of eating and of good ingredients led Tim to build a henhouse in the corner of his garden for a daily harvest of fresh eggs. His take on the role of keeping chickens is amusing and insightful, but this book is more than just a DIY guide to keeping a few free-range birds, or a new slant on a chicken-themed cookbook. Much in the style of Nigel Slater’s Kitchen Diaries, it takes the reader through an entire year, month-by-month, skillfully combining the author’s passion for cooking in diary form interwoven with his recipes, thoughts, and observations and with the premise that even the smallest garden can be home to a supply of the freshest eggs imaginable. Tim Halket is neither a trained chef nor a smallholding farmer; his recipes draw on his real-life experience in the kitchen where he reproduces food that he enjoys cooking on a daily basis for his family and friends. He ranges from the highly original such as Duelos y Quebrantos and Persian Chicken Supper through variations on everyday Italian or French classics to simple and comforting nursery food. This timely book passionately describes an appealing style of life and will inspire food lovers whether they intend to keep chickens or not. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Chesham, a small market town in the valley of the River Chess between the beech-clad Chiltern Hills in Buckinghamshire, has a long history of light craft industry based on locally produced raw materials. Early development had been confined to the floor of the valley, resulting in a very long, narrow town through which the High Street and its continuation was the only main road, carrying all local and any through traffic. The recent need to accommodate more through traffic required drastic treatment; as the narrow confines of the valley prevented any bypass for the town centre, the only solution was an inner relief road, construction of which involved demolition of some of the older parts of the town. This little volume illustrates, by sequences of photographs of selected features, how Chesham changed through the twentieth century.
R.S.S. Baden-Powell, who founded the Boy Scouts movement in 1908, was a British military hero during the Boer War and an author, actor, artist, spy, sportsman, and female impersonator. In this absorbing and humane account of Baden-Powell’s extraordinary life, Tim Jeal reveals for the first time the complex figure behind the saintly public mask, showing him to be a man of both dazzling talents and crippling secret fears. Reviews of the earlier edition: “Baden-Powell’s life story is as rich and engrossing as any of his memorable campfire yarns . . . a monumental biography.”—Zara Steiner, New York Times Book Review “In an age of good biographies, here is one that deserves to be called great . . . a magnificent book.”—Piers Brendon, Mail on Sunday “Jeal’s Baden-Powell is brave and self-seeking, devious and honorable, a domestic paragon whose repressed homosexuality fired his career, a soldier of genius who ultimately rejected militarism. . . . The story that Tim Jeal has to tell is epic, funny, and touching.”—Philip Oakes, New Statesman “Superb.”—Ian Buruma, New York Review of Books
After a gap of two years, the 1812 Salamanca Campaign saw Wellington taking the offensive in Spain against Marshal Marmont’s Army of Portugal. Marching from the border fortress of Ciudad Rodrigo which fell to the Allies in January, neither commander was willing to take the risk of a general action without a clear tactical advantage. The result were stand-offs as Wellington offered battle on the San Christóbal Heights, but once the small French-garrisoned forts left behind in Salamanca fell, Marmont withdrew to the Douro. For over a week the two armies shared cooling waters of the river before Marmont ‘humbugged’ Wellington and fell on the Allied left flank at Castrejón. Wellington rushed to the aid of the Light and 4th divisions with the heavy cavalry. Over the following days Marmont dexterously manoeuvred Wellington back towards Salamanca, with both armies within cannon shot still not risking battle. When it seemed Wellington would have to march back to the safety of Portugal, Marmont finally made a mistake on the plains south of Salamanca on 22 July 1812, by allowing his army to become over extended. Wellington saw what was happening and after weeks of marching and counter marching, the battle the soldiers earnestly hoped for was on. In the past it has been difficult to place the fighting on the ground in the centre of the Salamanca battlefield, where ‘vast clouds of smoke and dust that rolled along the basin’ obscured vision even for those fighting. Supplementing their letters, diaries and memoires with modern geographical aids, archaeology and a stout pair of boots, it is now possible to reconcile the sequence of the battle with locations, in a way in which it was not feasible even a few years ago.
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