Describes the life of one of the most legendary basketball players in the history of the sport, drawing upon interviews with Michael Jordan's friends, family and teammates and following his career from college to the pros. 30,000 first printing.
Jamie Oliver is back with brilliantly easy, flavour-packed, and accessible veg recipes. From simple suppers and family favourites to weekend dishes for sharing with friends, this book is packed full of phenomenal food - pure and simple. Whether it's embracing a meat-free day or two each week, living a vegetarian lifestyle, or just wanting to try some brilliant new flavour combinations, this book ticks all the boxes. Sharing simple tips and tricks that will excite the taste buds, this book will also give people the confidence to up their veg intake and widen their recipe repertoire, safe in the knowledge that it'll taste absolutely delicious. A book for everyone, this is the perfect moment for Jamie to inspire every kind of cook with his super-tasty, brilliantly simple, but inventive veg dishes. 'It's all about celebrating really good, tasty food that just happens to be meat-free' Jamie Oliver
Elephants are as unique as people. They can be clever and curious or headstrong and impulsive, shy or sociable. Learn to know them as individuals as well as a species in this evocative account of years spent studying elephant behaviour in the wild. Watching a family out for a swim on a hot day, Dr Hannah Mumby notes grandmothers, mothers, sisters and children exchanging noisy greetings, a consistent stream of close-range vocalisations, intermittent touching, co-operative herding of babies and frequent stopping for snacks. A close and interconnected family. But in this family, the adults weigh several tons each and the babies wave trunks playfully at one another. This is a herd of elephants. That elephants are intelligent, sentient beings is common knowledge, but so much about their day-to-day lives and abilities remains unknown. How do they communicate with one another over seemingly impossible distances? How do males spend their lives once they have left their mothers'' herds? And how much do they really remember? In this lyrically written and deeply personal account of several years of field research, Mumby reverently describes her own elephant encounters, alongside an exploration of the most up-to-date discoveries about the lives of these gentle giants. Learn how elephants live, travel, have sex, raise children and relate to one another, and reflect on how they think and feel. Understanding elephants as individuals closes the gap between human and animal and has powerful applications in the critical field of elephant conservation.
Serves up a modern twist on classic French cooking. From a Croque Madame muffin and the classic Boeuf bourguignon, to a deliciously fragrant Provencal lavender and lemon roast chicken, the author celebrates the culinary landscape of France and shows how simple these dishes are.
Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? Using the DNA analysis, this book includes revelatory grape family trees, and a variety of illustrations from Viala and Vermorel's seminal ampelography with century-old illustrations.
Simple, elegant recipes that will transport food lovers, Francophiles, and armchair travellers to an old farmhouse in southwest France. Though just one year old, Mimi Thorisson's blog has already garnered much attention: It was named Saveur magazine's Best Regional Food Blog (April 2013). With stunning photography and recipes such as Roast Chicken with Herbs and Creme Fraåche or Apple Tart with Orange Flower Water, A Kitchen in France will bring the warmth of rural France into your home.
With more than 200 recipes, successfully cook snacks, starters, small plates, stylish bites, and sips for any occasion. Hors doeuvres made modern: Todays style of entertaining calls for fuss-free party foods that are easy to make and just as delicious as ever. With more than 200 recipes for tasty pre-dinner bites, substantial small plates, special-occasion finger foods, and quick snacks to enjoy with drinks, Martha Stewarts Appetizers is the new go-to guide for any type of get-together.
An Amazon 2013 Best of the Year Pick The French, sans doute , love their fromages . And theres much to love: hundreds of gloriously pungent varieties--crumbly, creamy, buttery, even shot through with bottle-green mold. So many varieties, in fact, that the aspiring gourmand may wonder: How does one make sense of it all? In The Whole Fromage , Kathe Lison sets out to learn what makes French cheese so remarkable--why France is the Cheese Mother Ship, in the words of one American expert. Her journey takes her to cheese caves tucked within the craggy volcanic rock of Auvergne, to a centuries-old monastery in the French Alps, and to the farmlands that keep cheesemaking traditions alive . She meets the dairy scientists, shepherds, and affineurs who make up the world of modern French cheese, and whose lifestyles and philosophies are as varied and flavorful as the delicacies they produce. Most delicious of all, she meets the cheeses themselves--from spruce-wrapped Mont dOr, so gooey its best eaten with a spoon; to luminous Beaufort, redolent of Alpine grasses and wildflowers, a single round of which can weigh as much as a Saint Bernard; to Camembert, invented in Normandy but beloved and imitated across the world. With writing as piquant and rich as a well-aged Roquefort, as charming as a tender springtime chèvre , and yet as unsentimental as a stinky Maroilles, The Whole Fromage is a tasty exploration of one of the great culinary treasures of France.
'This isn't just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy.' AA GILL, The Times This is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla.
Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo - as well as delightful digressions into how a fig started a war and whether truffles really increase ardour - brought together in a witty and gloriously eccentric culinary compendium.
Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.
Here, Elizabeth David describes some of the splendid regional cookery of France. A wide variety of recipes has been included, from the primitive peasant soup of the Basque country, to the refined Burgundian dish of hare with a cream sauce and chestnut puree.
A cookbook describing the techniques needed to create traditional French food, and demonstrating 40 simple-to-follow versions of the most well-known dishes. With step-by-step instructions and colour photographs to accompany every stage from start to finish, all 40 recipes are quick and easy to prepare, and use readily available ingredients.
Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship" Winner of the 2017 André Simon Drink Book Award Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits" From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the regions terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagnes history and lore, Champagne explores this legendary wine as never before.
'' Gripping...Bensinger''s impeccably sourced account serves as a sharp reminder of the gargantuan levels of largesse and excess during Fifa''s bad, bad days - as well as a warning that not enough has been done to prevent them returning.'' Sean Ingle, Guardian ''Bensinger deftly deploys novelistic devices to turn it into a real-life detective thriller...[it] resembles John Grisham'' Private Eye The story of FIFA''s fall from grace has it all: power, betrayal, revenge, sports stars, hustlers, corruption, sex and phenomenal quantities of money, all set against exotic locales stretching from Caribbean beaches to the formal staterooms of the Kremlin and the sun-blasted streets of Doha, Qatar. In Red Card , investigative journalist Ken Bensinger takes a journey to FIFA''s dark heart. He introduces the flamboyant villains of the piece - the FIFA kingpins who flaunted their wealth in private jets and New York''s grandest skyscrapers - and the dogged team of American FBI and IRS agents, headed by Attorney General Loretta Lynch, who finally brought them to book. Providing fresh insights on a scandal which has gripped the world, he shows how greed and arrogance brought down the most powerful institution in sporting history. A wild, gritty, gripping, and at times blackly comic story, Red Card combines world-class journalism with the pace of a thriller.
Offering super quick, tasty, nutritious food that you can eat everyday of the week, this book arms you with the skills to create wonderful meals, shockingly fast. It features recipes such as classic chicken, steak and pasta dishes, looking at Asian-inspired street food and brilliant Moroccan flavours, putting together great salads.