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Richard Lamb, one of the few Italian-speaking officers in the British Army during World War II, has relied in part on newly opened Italian archives to present a surprising and unprecedented history of the war in Italy from Mussolini's fall until the final victory. Chronicling an unbroken sequence of Nazi infamies, Lamb reveals how German troops massacred thousands of surrendering Italians in the Aegean islands, deported Italian Jews to Auschwitz, and slaughtered Italian hostages and POWs. Had it not been for Mussolini's frenzied attempts to protect his countrymen, Italy would have been treated even worse than Poland.Lamb answers important and controversial questions, such as why the Allies d...
Richard Lamb blends scriptural insights, stories of recent graduates and his own life experience to offer sound advice and practical encouragement for spiritual growth during the postcollege years.
Besides throwing favourable light on the dictator himself, this account of Mussolini's relations with Britain shows that Italy was ready to become Britain's ally until Britain felt obliged to take a lead in economic sanctions against Italy for its invasion of Abyssinia in 1935.
From the mythical heart of Greece to the fruits of the Black Sea coast; from Croatian and Albanian flavours to the spices and aromas of Turkey and beyond – the cuisine of the Eastern Mediterranean is a vibrant melting pot brimming with character. Accompanying the major BBC Two series, Rick Stein: From Venice to Istanbul includes over 100 spectacular recipes discovered by Rick during his travels in the region. The ultimate mezze spread of baba ghanoush, pide bread and keftedes. Mouthwatering garlic shrimps with soft polenta. Heavenly Dalmatian fresh fig tart. Packed with stunning photography of the food and locations, and filled with Rick's passion for fresh produce and authentic cooking, this is a stunning collection of inspiring recipes to evoke the magic of the Eastern Mediterranean at home.
First multi-year cumulation covers six years: 1965-70.
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