In the newly formed court of William of Orange and Queen Mary - after James II has fled England with diamond buckles sewn into his waistcoat - the beautiful and independently minded Lady Flora arrives at court. Having grown up against the backcloth of The Glorious Revolution, in the seclusion of the countryside surrounded by a world-renowned garden on which her family's considerable fortune was made, romantic love is not the first thing on her mind. But her world is turned upside down when she meets the roguish and devilishly charming Lord Edwin Grantley who is on the lookout for a wife. Is Flora the life raft that will stop Edwin from drowning, or will he drag her down with him? Flora's Glory, Vanessa Hannam's captivating fifth novel, is a tale of love, extraordinary bravery and deadly political intrigue set in the courts and gardens of seventeenth-century England.
Born to a privileged family and growing up during the euphoric atmosphere of Restoration England, 17-year-old Mary Boynton appears to lead an idyllic life. Awaiting her wedding day, she imagines her future will be as pleasurable as her past but these are not peaceful times and Mary is not marked for a peaceful life.
It is 1646 and England is torn apart by civil war. During the fierce conflicts parliamentary troops arrive at Hatherton Mannor, the home of 17-year-old Lady Elizabeth Anne, demanding food and lodgings.
It is 1646 and England is torn apart by civil war. During the fierce conflicts parliamentary troops arrive at Hatherton Mannor, the home of 17-year-old Lady Elizabeth Anne, demanding food and lodgings.
This book is a much-needed, unique and very practical guide to how you can use the new knowledge of the gut microbes to improve your health as well as developing and expanding your skills in the kitchen.' Tim Spector 'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson Foreword by Tim Spector The benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible. Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream. Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this research. 'Britain's queen of sourdough.' - Telegraph 'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' - Diana Henry 'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth
Fast to make, slow to ferment - how to fit baking nourishing, delicious and wholesome sourdough into everyday life' - Dr Michael Mosley 'Britain's queen of sourdough.' - Telegraph 'She's the real deal: a total inspiration.' - Diana Henry 'Vanessa's work on sourdough and the gut microbiome is changing the way we think of food, health and baking.' - Tim Spector, author of The Diet Myth Sourdough is one of the tastiest and most nutritious breads you can make, but it has a reputation for being both tricky and time-consuming. 10-Minute Sourdough is Vanessa Kimbell's foolproof guide to slow bread for those with busy lives. None of the fuss-free, no-knead recipes - which include everything from a basic sourdough boule to tomato focaccia and apple spelt sourdough with cinnamon butter - require more than 10 minutes' active work in total (not including fermentation time or time in the oven) and mean that anyone can turn their hand to sourdough baking, no matter how little time they have.
Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
Current corporate structures based on internationalisation and decentralisation are opposed to the nature of the most important resource: knowledge. The acquisition and exchange of (tacit) knowledge relies on interpersonal interactions and is thus time- and place-dependent. Given that the combination of heterogeneous knowledge stocks furthers innovation, organisations develop strategies to ensure the transfer of knowledge. To enable intra-organisational knowledge flows spatial mobility at the workplace affects a wide range of employees. The study examines in which ways spatially mobile employees, i.e. expatriates, contribute to those knowledge flows. The study of ego networks reveals not only social dynamics of knowledge transfer, but the geographical framework allows to discuss knowledge flows from a spatial perspective. On the one hand, the empirical results confirm their knowledge transfer function. On the other hand, the relational geographical perspective reveals that expatriates do not represent a homogeneous group, but their roles in the knowledge transfer process, the geographical reach of their networks and their knowledge resources depend on job-, knowledge-, individual- and space-related factors.
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