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The Ultimate Book of Party Food
The Ultimate Book of Party Food presents the know-how required to master the art of entertaining guests with savoury and sweet treats. Each recipe features a full-colour cross-section illustration, step-by-step photography and a beautiful hero image to inspire the reader and demystify the cooking and preparation process. The Ultimate Book of Party Food includes basic building-block recipes such as sauces, breads, doughs and fillings, followed by detailed recipes, from fingerfood and small bites to sandwiches, rolls, soups, and tarts, to tiny sweet treats such as macarons and mini crèmes. Rounded of with tips on menu planning, preparation timing and food storage, alongside sample menus, cooking and preparation techniques and information on produce, The Ultimate Book of Party Food is the complete toolbox you need to host your next celebration.
Selected Poems
Selected Poems distils almost twenty years work, charts adventures in Australia, China, Paris and the Pyrenees and encompasses grief and loss while honouring thirty years of marriage. Above all, her work maps emotional states, the way things are . . . all as it is . . . Lives. Theirs, ours. Human times are mostly hard.
Keir Hardie
Widely seen at the time of his death as a failure, Hardie is seen today as the inspirational founder of the Labour party, his name a source of pride because of his socialism and his utter and genuine principle in pursuing it. He believed in it almost religiously, was willing to suffer for it, and did so. Originally published in 1992 by Hutchinson.
The Dundee directory
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House documents
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Tools for Food
Guild of Food Writer’s Awards, Highly Commended in ‘First Book’ category (2022) Tools For Food explores the history of 250 of our most-loved and intriguing kitchen items and how they've changed the way we live. From 12th century Mongolian fire pots, to 17th century Chinese scissors, from beloved Tupperware food containers to the iconic Alessi lemon squeezer, this culinary journey covers well-loved items, as well as lesser known objects. From primitive tools to high-end objects conceived by brands such as Le Creuset, Joseph Joseph, IKEA, Tala, Rosti, Pyrex, Oxo Good Grips, Droog, Staub and many more, the reader will be taken on a journey around the globe, exploring how and what we cook has changed over the centuries, showing similarities and diversity across times and cultures. From basic necessities to design objects, each image is accompanied by a text detailing its origin, as well as interesting facts about its relationship between culture and cooking.
Keir Hardie
Keir Hardie was a founder and the first parliamentary leader of the Labour Party. At the turn of the 19th century he was Labour's most famous face. But despite being voted Labour's 'Greatest Hero' at the 2008 Party Conference, in recent years his extraordinary story seems all but forgotten. Born illegitimate just outside Glasgow in 1856, his life didn't start gently. Before the age of 10, he was the sole wage earner in his working class, atheist family. He never went to school but was self-taught, avidly reading books lent him by a kind young clergyman. This led to two major conversions in his life: first to Christianity, and then to socialism. While earlier biographies have neglected the former, pointing out his experience of hardship as the source of his passion for social justice, the role of Christianity in Hardie's life was profound. It shaped his involvement in many of the greatest social changes of the time.
Live Fire
Hot Dinners Best Cookbooks of 2022 Over 100 seasonal and achievable barbecue recipes celebrating the common thread of live fire cooking in cuisines from around the world. In this homage to live fire traditions, award-winning food writer Helen Graves (aka @foodstories) showcases the very best of barbecue throughout the seasons. Featuring seasonal produce including lots of vegetables alongside meat and fish, Helen also interviews chefs and home cooks from the multiple diaspora communities cooking with live fire in the UK, exploring the techniques that define and unite the way we grill. Helen’s talent for combining evocative writing with bold flavours makes this a truly immersive, practical book that will have even the barbecue novice running for the coals. From chicken wings with tahini and za'atar and pork cheek tacos to grilled baby artichokes with an anchovy dip, a coleslaw for every season and a killer smoked cherry and whisky butterscotch sundae, every recipe in Live Fire is achievable as it is enticing.
