Unlocking books - Page 30
The ultimate cook's collection of delicious step-by-step recipes for every kind of meal, from soups, snacks and main dishes to desserts, cakes and bakes, shown in more than 1000 beautiful photographs
This is a study of pagan belief and practice around the world, from the first shamans to modern witches and wizards in 530 evocative images. It is a detailed historical and anthropological study of the traditions and practices of witchcraft around the world. It gives an in-depth examination of magic and its relationship with religion, from prehistory to the modern and post-modern eras. It provides an unique account of how human connection with a spirit world has shaped societies, and the vital role of magic within our cultures. It includes analysis of the ancient cultural traditions from Europe, Africa, Asia and the Americas, and of their connections and differences. It is Richly illustrated with over 530 colour images, including fascinating archive material as well as previously unpublished images of modern paganism and witchcraft. Magic has played a part in most cultures throughout human history. Traditions and practices may differ but essential elements remain the same. This insightful history examines the roots and foundation of magic, and the way it has shaped our view of the universe and our place within it. This book includes an international sweep of ancient cultural traditions and details the medieval phenomena of witch-hunts that still have resonance in modern society. In addition, it explores the modern wicca movement, tracing the development from the 1900s and its links with the Celtic tradition. Drawing on the work of numerous scholars and experts as well as first-hand research by the author, this fascinating anthropological study invites reflection on the many ways that human beings have sought to relate to the world of the spirit. Lavishly illustrated with archival material, fine art illustrations of legendary magic workers, and special photography, this volume is a comprehensive examination of a fascinating and timeless subject.
"Britain's Best Historic Sites" takes the reader on a journey around this ancient land, detailing over 80 of the most important and fascinating of Britain's historic remains from 8000BC to the 20th century. From excavations of everyday life found in forgotten highways and Roman villas to areas of great spiritual significance, such as stone circles and medieval churches, as well as sites that were key to the Industrial Revolution, this book uncovers the amazing heritage that can be found across Britain. It features sites that include: Stonehenge, Wiltshire; Castlerigg Stone Circle, Cumbria; Callanish, Isle of Lewis; Fishbourne Roman Palace, West Sussex; Hadrian's Wall, Northumberland; Glastonbury Abbey, Somerset; Lindisfarne, Northumberland; Tower of London, London; Dover Castle, Kent; The George Inn, London; and, Ironbridge, Shropshire.
This is a comprehensive collection of 500 authentic Italian recipes - from antipasti through to zabaglione - with tempting and tasty ideas for every part of the meal and every occasion. This title features warming soups, sizzling pizza and satisfying savoury breads, succulent ragus and roasts, chargrilled fish and shellfish, and a fantastic range of pasta, polenta, gnocchi, noodle and rice dishes, well as delectable desserts and ices. It includes all the popular Italian classics such as risotto, cannelloni and lasagne, pizzette and calzone, and zabaglione and tiramisu, as well as lesser-known regional specialities such as chicken with ham and cheese from Emiliga-Romagna and grilled fennel salad from Tuscany. Italy is rightly regarded as one of the world's greatest cuisines. From the sundrenched Mediterranean to misty Alpine slopes, the country is a patchwork of wonderfully varied regions and culinary traditions, each featuring its own typical ingredients, cooking methods and recipes. This amazing diversity is celebrated here in an incredible collection of 500 recipes. From the simple pizza to the elegantly refined ristorante meal, this wide-ranging recipe book includes everything you would expect to find and more. All the Italian favourites are featured: palate-pleasing soups and antipasti, all the pasta variations, risotto and polenta dishes, succulent fish, shellfish and meat courses, temping salads, breads and sauces, through to the dreamy desserts and cool gelati.
The story of the British monarchy told in a stunningly detailed and painstakingly researched encyclopedia. In addition, over 500 paintings and photographs, cartoons and drawings, engravings, artefacts and sculptures show how the royals have been viewed by every generation. Key moments of constitutional crisis include the trial and execution of Charles I in 1649, and more recently the Abdication Crisis in 1936 when Edward VIII gave up the throne to marry American divorcee Mrs Wallace Simpson. The private life and public life of Princess Diana is described, as well as her sudden tragic death. A valuable reference book for any historian, this expert and authoritative guide will absorb, entertain and fascinate every reader interested in discovering more about one of the longest-running monarchies in the world.
This work presents a fantastic collection of sizzling recipes for grilling, griddling and barbecueing - how to prepare, cook and serve over 180 surefire recipes for perfect outdoor or indoor entertaining. Make the most of the versatility of the barbecue, from quickly-seared skewered prawns, a gently-marinated herby leg of lamb, a classic barbecued roast beef, or an aubergine and butternut salad with crumbled feta. Add zest to your grilling with all kinds of tasty dressings, salsas and sauces, marinades and relishes - try chilli and raspberry dip, fresh mint chutney, hot cashew nut sambal, or spicy Cuban mojo sauce. It provides practical guidance on choosing and setting up a barbecue, grill or griddle, and expert advice on fuels, lighting a fire and safety, and cooking times and testing. A barbecue is more than a meal, it is an event, with aromatic, gently-smoking or hot-seared coals providing the perfect platform for a memorable lunchtime or evening gathering of family and friends. It conjures up heavenly-herbed or sizzlingly spiced tastes and textures wafting across the garden or patio. Everything you need to know about the practicalities of barbecuing is contained here, including how to choose a barbecue, hibachi or grill and all the related cooking accessories and utensils. There is detailed guidance on how to use your grill and grilling equipment safely and for maximum results, and where best to site it, along with fuel and fire tips and at-a-glance timing guides. Each recipe is accompanied by illustrated step-by-step instructions and more than 750 colour photographs to ensure that barbecueing has never been easier. With something for everyone who loves to grill, this is the indispensable one-stop barbecue cookbook.
Arranged in sections that cover appetizers, soups, vegtable dishes, salads, fish and shellfish, meat dishes, poultry dishes grains, pulses and breads, desserts and pastries, this evocative collection presents both traditinal favorites and new combinations.
This is a guide to around 50 of the most beautiful and historic spa destinations in Europe, taking in day spas, getaway spas and medical spas. Unlike so many spa guides, this title focuses on destinations with natural spas, where wellness treatments have been a part of the heritage and culture for hundreds of years. From Bath to Budapest, "The Spa Lover's Guide" examines the fascinating history and curative powers of the spa towns, explaining what makes each special and giving detailed information on individual venues and the range of treatments on offer. It includes Feature boxes that give essential booking and price information. As well as spa treatments, a range of suggestions for things to do in the local area are given for each historic destination.
Curry has grown to become one of the world's best-loved dishes, whether enjoyed at a restaurant or prepared at home. Delicious and aromatic, they can spice up any meal or occasion. This comprehensive and informative cookery guide begins by examining the history of curries in India and around the world. There is an extensive introduction to the ingredients and equipment you might need as well as an explanatory techniques section that will demystify curry preparation. Advice on accompaniments, finishing touches, desserts and drinks follows and extra information on the spices, herbs, grains and pulses that can be added to enhance your dishes. The 150 fragrant dishes that follow are authentic curry recipes from India, Pakistan, Bangladesh, Sri Lanka, Thailand, Vietnam, China, Malaysia and Indonesia. Each of the recipes is clearly presented with step-by-step instructions and pictures to show the dish at each stage of preparation. Whether or not cooking curries is new to you, this book will inspire and delight with recipes that are bursting with spicy flavours, both subtle and complex.
It is widely recognized that coronary heart disease is largely preventable through good diet and a healthy lifestyle. Eating for a healthy heart means reducing saturated fat and cholesterol, and the recipes in this guide have been specially created to provide a range of dishes for everyday eating. There are traditional dishes cooked with less fat, such as Country Pork with Parsley Cobbler, and also lots of new, fresh ideas such as Red Pepper Soup with Lime. In addition to main meal recipes there are suggestions for hot low fat accompaniments, and plenty of pasta and pizza recipes too. To round off, there are quick snacks, puddings and a selection of cakes, breads and biscuits.
Gunter Koschorrek wrote his illicit diary on any scraps of paper he could lay his hands on, storing them with his mother on infrequent trips home on leave. The diary went missing, and it was not until he was reunited with his daughter in America some forty years later that it came to light and became Blood Red Snow. The author's excitement at the first encounter with the enemy in the Russian Steppe is obvious. Later, the horror and confusion of fighting in the streets of Stalingrad are brought to life by his descriptions of the others in his unit their differing manners and techniques for dealing with the squalor and death. This book stands as a memorial to the huge numbers on both sides who did not survive and is, some six decades later, the fulfilment of a responsibility the author feels to honour the memory of those who perished.
A comprehensive illustrated reference guide to the ingredients of the world, this title offers detailed descriptions of every type of produce from commonly used fruits and vegetables to exotic fish and shellfish. It includes practical advice on buying, storing, preparation and culinary usage, plus step-by-step techniques. Each entry has information on varieties, provenance, appearance, flavours, aroma and suitable dishes. It features over 2300 photographs of ingredients and techniques. Practical, clearly indexed and easy to use, this is the ultimate photographic culinary reference for all cooks and food lovers, and an essential for every kitchen. This fascinating and comprehensive book is the ultimate guide to the cooking ingredients of the world. Each entry includes a detailed description of the ingredient and offers essential advice on its preparation and culinary uses. There are also helpful, illustrated step-by-step instructions for more complex techniques such as scaling, cleaning and skinning fish, boning, tying and roasting joints of meat, and peeling and preparing unusual fruits. With over 2300 colour photographs of ingredients and techniques, this is both a through encyclopedia of every food you are likely to use and an invaluable practical handbook.
This is the definitive guide to choosing, making and cooking your own pasta, with over 350 step-by-step recipes and over 1500 fabulous photographs. It offers all you need to know about the world's favourite ingredient. It includes every kind of pasta and noodle, with over 350 classic and original recipes. There is an identification guide that contains a huge range of dried and fresh pasta types and shapes, as well as the primary pasta sauce ingredients and pasta-making equipment. Step-by-step instructions guide you through the secrets of cooking and serving pasta, and include illustrated techniques for easy home-made pasta, from cutting shapes and noodles to making flavoured and coloured variations. This title includes a comprehensive identification guide that contains close-up photographs of the huge range of dried and fresh pasta types, including long, short and flat varieties; shapes for soup and stuffing; and, unusual designer shapes. Each is accompanied by information on its origins, the various forms and names, and traditional sauces. The illustrated techniques section guides you through the secrets of making, cooking and serving pasta and includes on making your own pasta. There are useful tips on how to eat it, matching shapes to sauces, and which wines to choose. In this title, an enticing recipe collection presents favourite classic recipes, regional specialities and contemporary ideas, and there are recipes for every kind of pasta dish.
This is the complete book of 400 soups. It includes over 400 recipes for delicious soups from all over the world - every recipe shown step by step with over 1600 specially commissioned photographs. It features over 400 mouthwatering recipes for soups, broths, chowders, bisques, gumbos and laksas. It is superbly illustrated with over 1600 photographs. It also features dishes from all over the world, including Irish Bacon Broth, Scottish Cullen Skink, Spanish Gazpacho, Hungarian Cherry Soup, Thai Pumpkin, Prawn and Coconut Soup, and Japanese Soba Noodles in Hot Soup with Tempura. It includes a complete guide to ingredients and how to use them, and instructions for making your own delicious stocks and creative garnishes. It provides complete nutritional information for every recipe. This lavishly illustrated volume is the ultimate guide to soup-making, with mouthwatering ideas from all around the world. The book opens with an essential guide to soup ingredients, flavourings, techniques and equipment. This is followed by instructions for making your own basic stocks, thickening soups and making creative garnishes. The recipe section has easy-to-follow step-by-step instructions and photographs, with a glorious picture of each finished dish. The soups are divided into chapters according to their style and main ingredients, such as chilled; light and refreshing; hot and spicy; meat; and, more. With over 1600 superb full-colour photographs illustrating more than 400 delicious soup recipes, there are plenty of fresh, new ideas for both everyday eating and special occasions.
A fully illustrated guide to preparing delicious Indian food, featuring 325 easy and original recipes inspired by this popular cuisine, this title offers expert advice on how to produce stunning results every time, using authentic ingredients and classic cooking methods. It features tempting dishes for every occasion, from light, crispy appetizers to meaty mains, vegetarian curries to seafood specialities; plus pickles, breads and sumptuous desserts. It includes over 1800 colour photographs that explain all the techniques in simple steps, and there are tips & variations for the versatile cook. This is the ultimate guide to successful Indian cooking, with a superb range of classic, modern and regional dishes for every occasion. Choose from the 325 original recipes, including appetizers, main course curries, side dishes and desserts. A section on quick and easy Balti dishes will bring fire and spice to any mealtime. This collection also includes tips on preparing condiments such as pickles, as well as breads and many low-fat recipes. There is also a nutritional breakdown of every dish. Accompanied by step-by-step instructions and over 1800 clear colour photographs, all recipes are easy to follow and will enable cooks of every means to master exciting Indian cookery in no time at all.
This is a wonderful new guide to the food and cooking of England, with special emphasis on regional traditions and ingredients, and more than 160 classic recipes. Discover the traditional delights of the great English breakfast, the workman's meal of the Cornish pasty or ploughman's, the stately abundance of High Tea and the unassailable family ritual of Roast Beef for Sunday lunch. It is beautifully illustrated with more than 700 specially commissioned photographs, easy-to-follow step-by-step instructions, wonderful evocative shots of the food, and scenic images of the beautiful English landscape. It includes at-a-glance nutritional notes accompany every recipe, detailing energy values as well as cholesterol, fat, carbohydrate, sugar and protein content. This stunning new book celebrates both the old and the new, and begins with an introduction detailing the historical background of cooking and eating in England, the feasts and festivals, high days and holidays, eating habits and ingredients. The recipes themselves bring together the best of England's regional and national specialities. Breakfasts of bacon and eggs, lunchtime soups, fish recipes that exploit the best of England's fresh and sea waters, delicious main course meats and a wealth of wonderful desserts, puddings and sweet treats that the English love, are all featured. Illustrated with over 700 color images, including step-by-step instructions, beautiful finished photographs of every recipe, and portraits of the countryside, landmarks and food of the English landscape and her people, this fabulous book is sure to appeal to any lover of good, regional food.