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POLPO
Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious. The 140 recipes in the book include caprese stacks; zucchini shoestring fries; asparagus with Parmesan and anchovy butter; butternut risotto; arancini, rabbit cacciatore; warm duck salad with wet walnuts and beets; crispy baby pizzas with prosciutto and rocket; scallops with lemon and peppermint; mackerel tartare; linguine with clams; whole sea bream; warm octopus salad; soft-shell crab in Parmesan batter with fennel salad; walnut and honey semifreddo; tiramisù; fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.
Venice: Four Seasons of Home Cooking
A dazzling tribute to Italy's greatest "hidden" regional cuisine by the author of the bestselling and groundbreaking cookbook Polpo Returning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds -- where washing hangs across the narrow streets and some houses still rely on a communal well for water. Russell lovingly reproduces t...
SPUNTINO
Hidden behind rust-coloured frontage in the bustling heart of London's Soho, Spuntino is the epitome of New York's vibrant restaurant scene. After bringing the bàcari of Venice to the backstreets of the British capital at his critically acclaimed restaurant POLPO, Russell Norman scoured the scruffiest and quirkiest boroughs of the Big Apple to find authentic inspiration for an urban, machine-age diner. Since its smash-hit opening in 2011, the restaurant has delivered big bold flavours with a dose of swagger to the crowds who flock to its pewter-topped bar. Spuntino will take you on culinary adventure from London to New York and back, bringing the best of American cuisine to your kitchen. Th...
The Doctrine of Deification in the Greek Patristic Tradition
Deification in the Greek patristic tradition was the fulfilment of the destiny for which humanity was created - not merely salvation from sin but entry into the fullness of the divine life of the Trinity. This book, the first on the subject for over sixty years, traces the history of deification from its birth as a second-century metaphor with biblical roots to its maturity as a doctrine central to the spiritual life of the Byzantine Church. Drawing attention to the richness and diversity of the patristic approaches from Irenaeus to Maximus the Confessor, Norman Russell offers a full discussion of the background and context of the doctrine, at the same time highlighting its distinctively Christian character.
Gregory Palamas and the Making of Palamism in the Modern Age
This study presents a new perspective on an important fourteenth-century Greek theologian, Gregory Palamas.
Suicide Charlie
The affecting autobiography of a small-town sportswriter drafted into Suicide Charlie--the bastard U.S. Army infantry company that fought in the hot zones of Vietnam where the combat was the bloodiest. Kirkus Reviews called it "probing, painful . . . . At times as piercing as a splinter in the soul".
Eat Me
"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the ...
Hugo and Russell's Pharmaceutical Microbiology
Completely revised and updated Pharmaceutical Microbiologycontinues to provide the essential resource for the 21st centurypharmaceutical microbiologist "....a valuable resource for junior pharmacists graspingan appreciation of microbiology, microbiologists entering thepharmaceutical field, and undergraduate pharmacy students." Journal of Antimicrobial Chemotherapy ".....highly readable. The content is comprehensive, withwell-produced tables, diagrams and photographs, and is accessiblethrough the extensive index." Journal of Medical Microbiology WHY BUY THIS BOOK? Completely revised and updated to reflect the rapid pace ofchange in the teaching and practice of pharmaceuticalmicrobiology Expanded coverage of modern biotechnology, including genomicsand recombinant DNA technology Updated information on newer antimicrobial agents and theirmode of action Highly illustrated with structural formulas of organiccompounds and flow diagrams of biochemical processes
Bloody April-- Black September
Account of air warfare in World War I
A Curious Absence of Chickens
'Sophie Grigson has written twenty odd excellent cookbooks, but I think this is the best of them. It is her first book for a decade and was obviously driven by a real love of her subjects, which are Puglia, people and food. It is witty, informative, fascinating and stuffed full of recipes you want to cook.' Prue Leith 'Puglia is a region I wanted to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay.' After her children grew up and left ho...
