With a foreword by Tricia Guild this is a comprehensive sourcebook with elegant sumptuous images. Ch 1 examines the variety of fibres available, their origins and unique characteristics. Ch 2 shows how fibres become fabrics by spinning, weaving and printing. Ch 3 shows how fabrics are used for curtains, upholstery, cushions and trimmings.
A mighty view of all aspects of Provence, from food and wine to landscape and history. Divided into three chapters, this 544pp book is the largest ever written on one of the worlds most alluring, sun-drenched and seductive cultures. The first section focuses on Provencal cuisine, with over 150 classic recipes, which are delicious, ......
New Hall is one of the oldest moated houses in England situated in Sutton Chase, Warwickshire and its owners included the Earls of Warwick whose fortunes rose and fell according to the political and economic pressures of the times. This is the history of England's in 5 centuries and illustrated with atmospheric photography of New Hall itself.
From the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here - fruit pies, tarte tatin, membrillo - as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel.
A memoir of a foreign couple's sojourn in the remote village of Loutses, on the higher slope of Mount Pantokrator in north-east Corfu. It describes their encounters with the villagers, who were never shy to share their time-honoured recipes.
A collection of over 40 cocktail recipes with a Caribbean influence are included here. Many are rum based and this book gives detailed explanations of the various types of rum used. Drinks range from the a classic Vodka Martini to the now popular Dark and Moody.
Master Chocolatier Paul A Young has assembled a glittering array of friends and colleagues who have contributed to this collection of glorious recipes. From how to make sweets and candy to baked goods, desserts, ice cream and drinks, under Pauls professional hand these are transformed into mouthwatering recipes for the home cook.
Slow-cooked food and what the author likes to call 'good tempered food', is that proper cooking is all about. In fact it's the chief pleasure of cooking. It's about re-uniting yourself with a sense of pleasure in the kitchen, rediscovering that 'slow' or 'time-taken' doesn't mean difficult. This is a hugely underrated pleasure in it's own right -
Judging from the testimonials currently pouring in from both David’s colleagues and clients, it is justifiable to say that this first retrospective has been hotly anticipated for over twenty years. Covering an eclectic mix of portraiture, landscape and social observation, David’s sitters read like a list of Who’s Who in the world of art, cinema, ......
