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The River Cottage Meat Book
"This book aims to help you find good meat, understand it better, cook it with greater confidence, and eat it with much pleasure." "It first of all covers the basics - everything you'll need to know about choosing the very best raw materials, understanding the different cuts and the cooking techniques associated with each of them. I've then given what I hope are foolproof recipes for 150 meat classics from both British and foreign food cultures - shepherds pie, steak and kidney pie, roast pork with perfect crackling, glazed baked ham, Irish stew, roast grouse with all the trimmings, toad in the hole, oxtail stew; plus definitive, authentic versions of pot au feu, cassoulet, choucroute, steak tartare, coq au vin, bolito misto, pasticcio, jerked pork, feijoida, cozido, curried goat, satay and chilli con carne." "I would like this book to be your first stop on the shelf whether you seek either inspired recipes or technical guidance on any aspect of meat cookery" - Hugh Fearnley-Whittingstall
A Wave of Fear
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Gaslit Horror
Prepare yourself for a spine-tingling journey into the heart of darkness. In this bone-chilling collection, you'll encounter thirteen long-lost tales of terror by famed authors. Whether the setting is an English village, the Brazilian countryside, or the Barbados coast, the madness lurking beneath the beauty of each location will haunt your imagination long after the last page is turned. In Dick Donovan's "The Mystic Spell," a young man finds the love of his life in Rio, but the deadly curse of an old crone could destroy their dreams if they marry. "The Black Reaper" by Bernard Capes, takes place in 1665 during The Great Plague, a time of wild fear and confusion. When the residents of an English village come face-to-face with the deadly scythe of the Black Reaper, only one daring act of courage can save their lives. In "A Tropical Horror" by William Hope Hodgson, the crew of a ship undergoes a series of attacks by a giant, eel-like sea monster. Will the young apprentice who relates this story survive? Filled with a mix of the macabre, the mysterious, the supernatural, and the sinister, this anthology is Victorian suspense at its finest.
The River Cottage Cookbook
More than just a collection of Hugh's recipes, this book is a witty, practical guide to the River Cottage lifestyle from Channel 4's iconoclastic back-to-basics chef. Includes tips on how best to buy organic produce and, for the more adventurous, advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest. 'How much of this book you incorporate into your life is up to you. But if all you do is grow a few herbs in a window box, make nettle soup once a year, and try a free-range goose for Christmas instead of a frozen turkey, you will already, I hope, be enjoying your life more.' Hugh Fearnley-Whittingstall With over one hundred recipes and Simon Wheele...
Gaslit Nightmares
A collection of 23 Edwardian and Victorian ghost and horror stories, by authors such as Alexandre Dumas, Jerome K.Jerome, Robert W.Chambers and Sabine Baring-Gould.
Bar Harbor
By 1898, when the production of picture postcards began, Bar Harbor had become one of America's leading summer resorts and second only to Newport, Rhode Island, in wealth and social standing. For the next six decades, the postcard recorded the transformation of this coastal island community into a middle class tourist destination. Grand hotels, seaside mansions, and elegant gardens made way for roadside cabins and motels catering to automobile travelers. Bar Harbor features many never-before-published postcards from the collections of the Maine Historic Preservation Commission, the Bar Harbor Historical Society, and the Penobscot Marine Museum.
The Taste of Fear
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Cheese & Dairy
Nothing beats a really good cheese. These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese. There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods – as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the indispensable guide to crafting and enjoying cheese and other dairy products.
Curing & Smoking
In the thirteenth River Cottage Handbook, Steven Lamb shows how to cure and smoke your own meat, fish and cheese. Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, it's easy to take good-quality i...
The Mysterious Mickey Finn
A multimillionaire's disappearance incites a maelstrom of kidnapping, murder, and a plot to restore the French monarchy. "One of the funniest books we've read in a long time." — The New York Times.
