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The Little Book of Marmalade
A perfect guide to making marmalade from the award-winning Lucy Deedes.
The Remarkable Lives Of Bill Deedes
Drawing on a rich selection of private papers and hours of interviews with Deedes and his contemporaries, Stephen Robinson charts brilliantly the depths and shallows of the life of the man who inspired Evelyn Waugh's hapless reporter William Boot in Scoop and was the recipient of Private Eye's famous Dear Bill letters. Deedes was also a husband and father of five and Robinson explores the rumour and reality with equal measure to reveal the true character of one of the most extraordinary men to have graced the pages of the British national press.
Vanity Fair
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The Dinner Table
'A gorgeous collection: if you savour words quite as much as food, this is for you!' NIGELLA LAWSON A deliciously moreish collection of the finest pieces of writing on food. In this big, beautiful anthology, award-winning writers Kate Young and Ella Risbridger present you with their ultimate fantasy dinner party. Here you'll find over 100 authors, cooks and poets, from Laurie Colwin, Salman Rushdie and Jack Underwood, to Rachel Roddy, Audre Lorde and Nigella Lawson. The individual pieces in The Dinner Table each have something to say to their neighbours on either side; just like a real-life dinner party, the collection is designed to flow from one topic to the next. You'll discover old frien...
Lucy at Play
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The Three Chimneys Marmalade Bible
Marmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on the Isle of Skye is a magnet for foodies, has written the ultimate guide to marmalade - not just to making it, but to using it as an ingredient all the year round in a delicious variety of dishes. The recipes here are both sweet and savoury, from Chocolate Marmalade Tart, Marmalade Ice Cream and Apple and Frangipane Tart with Marmalade Glaze, to Marmalade Sauce for Roast Duck, Glaze for Roast Gammon, use of Seville oranges in fish and shellfish dishes and Marmalade Chutney - and not forgetting the Three Chimneys' own legendary Hot Marmalade Pudding. Shirley mixes in fascinating information about how marmalade was invented, the great Scottish marmalade producers like Keiller and Robertsons, and even a link with Mary, Queen of Scots! This book will be the ideal Christmas stocking-filler for anyone interested in cooking, and an irresistible impulse-buy at any time of the year.
