Concise Encyclopedia of Poultry Breeds
This is an illustrated directory of over 100 chickens, ducks, geese and turkeys, with 275 photographs. It is a comprehensive visual guide to the world's pure domestic fowl breeds. It features a wide variety of breeds, from New Hampshire Red to jav...
Cold-Smoking & Salt-Curing Meat, Fish, & Game
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game-adapting today's materia...
West Ham doftfräschare - 3 st.
Denna 3-pack doftfräschare i West Ham-tema är den perfekta presenten till alla fans av klubben. Ger både stil och frisk luft till din bil, hem eller kontor. Med West Hams färger och logga på varje får du både klubbkänsla och en behaglig doftupplevelse. Perfekt för alla Hammers-fans.
Garfield Fat Cat 3-Pack #20
The perfect holiday gift for fans of the feisty fat cat, this fun-filled, full-color collection includes three books in one: Garfield Hams It Up, Garfield Thinks Big, and Garfield Throws His Weight Around Garfield triples your fun with his latest voluminous collection of comics Whether he's snorkeling for gravy, inventing new dessert, pranking his owner, or simply humoring Jon's latest bout of idiocy, Garfield will do whatever it takes to feed his face and satisfy his hungry fans. Let the antics begin The GARFIELD FAT CAT 3-PACK series collects the GARFIELDcomic-strip compilation books in a new, full-color format. Garfield may have gone through a few changes, but one thing has stayed the same: his enormous appetite for food and fun. So enjoy some supersized laughs with the insatiable cat, because too much fun is never enough
Charcuterie and French Pork Cookery, E-bok
Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's Charcuterie and French Pork Cookery is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.
Mordoree Chateauneuf du Pape La Dame Voyageuse 2022
Drink now or cellar for up to 9 years. Decant for 1 hour before serving. This magnificent Châteauneuf-du-Pape is carefully composed of Grenache, Mourvèdre, Syrah, Counoise, and Vaccarese grapes sourced from the Delorme family’s estate. All of the grapes are harvested by hand from 60 year old vines that are planted on pebbly limestone soils which help to intensify the concentrated and aromatic flavour profile found in the finished wine. When they arrive at the vineyard the grapes are destemmed and then undergo an extended maceration and fermentation in temperature-controlled tanks. The wine is then aged in a combination of used oak casks and stainless steel tanks to help preserve freshness and the pure varietal character. The result is a charming Chateauneuf-du-Pape which opens with crushed strawberry, raspberry and violet aromas. The first sip reveals a full body and firm structure which is artfully balanced by a fresh acidity and intense dried fruit, ripe plum and licorice flavours. The soft, ripe tannins and long finish make this an ideal wine to serve with rich foods like cooked hams, a fine steak or a hearty beef stew. It is also an excellent partner for mature cheeses, charcuterie, and red meats served in a rich tomato sauce.
Fotbollens Heraldik - Klubbmärkenas Historia
»Höstens praktverk för designintresserade i allmänhet och fotbollstokiga i synnerhet.« | Svenska Dagbladet»En helt fantastisk bok.« | Vi lirareVarför flankeras Liverpools klubbmärke av två lågor? Vilken schweizisk klubb sägs ha inspirerat Barcelonas emblem? Och vad har Jägermeister med Eintracht Braunschweig att göra egentligen? Från den kungliga kronan i Real Madrids till de korslagda nithammarna i West Hams, bakom emblemens symbolik ruvar en historia, en berättelse om identitet.Fotbollens heraldik förklarar varför de största klubbarnas emblem ser ut som de gör. Här får du också veta historien bakom några av världens mest udda klubbmärken, samt får symboliken i de största svenska klubbarnas emblem förklarad.I dagens globaliserade fotbollsvärld tvingas klubbarna ofta balansera mellan supportrarnas vilja och ägarnas önskan om att hitta nya marknader. Inte sällan blir emblemen en konfliktyta när gammalt möter nytt, fråga bara Hull City AFC eller Paris Saint-Germain. Att studera fotbollens heraldik handlar alltså lika mycket om att lära känna klubbarnas dåtid som att förstå deras framtid. LEONARD JÄGERSKIÖLD NILSSON är en svensk sportjournalist, verksam som kommentator och producent på Eurosport. Sedan 2007 har han bevakat samtliga stora ligor: Bundesliga, Premier League, Serie A, La Liga och Ligue 1. Leonard Jägerskiöld Nilsson har tidigare arbetat på bland annat Viasat Fotboll och Svenska Fans.
Fotbollens heraldik, E-bok
»Höstens praktverk för designintresserade i allmänhet och fotbollstokiga i synnerhet.« Svenska Dagbladet »En helt fantastisk bok.« Vi lirare Varför flankeras Liverpools klubbmärke av två lågor? Vilken schweizisk klubb sägs ha inspirerat Barcelonas emblem? Och vad har Jägermeister med Eintracht Braunschweig att göra egentligen? Från den kungliga kronan i Real Madrids till de korslagda nithammarna i West Hams, bakom emblemens symbolik ruvar en historia, en berättelse om identitet. Fotbollens heraldik förklarar varför de största klubbarnas emblem ser ut som de gör. Här får du också veta historien bakom några av världens mest udda klubbmärken, samt får symboliken i de största svenska klubbarnas emblem förklarad. I dagens globaliserade fotbollsvärld tvingas klubbarna ofta balansera mellan supportrarnas vilja och ägarnas önskan om att hitta nya marknader. Inte sällan blir emblemen en konfliktyta när gammalt möter nytt, fråga bara Hull City AFC eller Paris Saint-Germain. Att studera fotbollens heraldik handlar alltså lika mycket om att lära känna klubbarnas dåtid som att förstå deras framtid. LEONARD JÄGERSKIÖLD NILSSON är en svensk sportjournalist, verksam som kommentator och producent på Eurosport. Sedan 2007 har han bevakat samtliga stora ligor: Bundesliga, Premier League, Serie A, La Liga och Ligue 1. Leonard Jägerskiöld Nilsson har tidigare arbetat på bland annat Viasat Fotboll och Svenska Fans.
Cocina De Andalucia
Discover the cuisine from this fascinating region in Southern Spain through 75 authentic recipes. Celebrating popular food and ingredients from the area, such as Iberico hams from Huelva, olive oils from Cordoba or Jaen, olives from Seville or sherry vinegar, sea salt and tiger prawns in Cadiz. This selection of truly authentic recipes have been developed by Maria Jose Sevilla during time spent in her house in Aracena near Seville. Prepare mouthwatering tapas such as Chorocitos in Oloroso Sherry, Fried Aubergines with Molasses and Gambas al Ajillo. Continue with Gazpacho Andaluz, Artichoke Flowers with Iberico Ham and Monkfish and Shellfish Salad, and Pinchitos Morunos, Oxtail or Pork Churrasco. Finish with Soft Nougat Ice Cream, Classic Torrijas and Alfajores for those with a sweet tooth. Each recipe is accompanied by short histories relating to the character of a chosen locality, a particular dish or equally important, the people that grow and prepare the food. Andalucia is the largest region of Spain and has a food tradition that is rich in shades from the past, but now a fascinating revival is taking place, supported by the array of amazing ingredients from land and sea, by memories and aromas from the past and by current innovation by Spanish chefs. La Cocina Andalucia has become even more attractive, improved without losing any of its character and taste.
Domaine Seguin-Manuel Bourgogne Pinot Noir 2023
Drink it now or cellar for up to 8 years. No need to decant. Located in Beaune, in the heart of Burgundy, Domaine Seguin-Manuel was founded in 1824 and acquired by Thibaut Marion in 2004. Today, the estate covers approximately 8.5 hectares of organically farmed vineyards. In recent years, Thibaut Marion has also expanded his wine portfolio to include several Burgundy grands crus such as Charmes-Chambertin, Chambertin Clos de Bèze, Clos Vougeot, and Échezeaux. The Pinot Noir grapes come from several plots located in different villages of the Côte de Beaune and Côte Chalonnaise, including (depending on the vintage) Pommard, Chorey-lès-Beaune, Monthélie, Volnay, and Auxey-Duresses. Here, the clay-limestone soils and the microclimate, characterized by three main influences (southern, oceanic, and continental), favor the production of a balanced and easy-drinking wine. After harvesting and vinification, the wine is aged for a year in oak barrels. In the glass, Domaine Seguin-Manuel Bourgogne Pinot Noir reveals a clear, dark ruby color. Its aromatic profile is fresh and fragrant, dominated primarily by notes of red fruits and dried flowers. On the palate, it is elegant and balanced, easy to drink, and rounded. It has good fruit concentration and fine, well-integrated tannins. It's versatile with food, pairing well with hearty fish like salmon, or duck, and mountain hams.
D-Day Assault, E-bok
Preceded by a massive airborne assault, the largest amphibious operation ever undertaken began on 6 June 1944 – D-Day. Over a fifty-mile stretch of heavily-fortified French coastline 160,000 Allied troops came ashore on the beaches of Normandy. Supported by more than 5,000 ships and 13,000 aircraft, they quickly gained a foot-hold in Fortress Europe. To plan and execute such a massive military operation successfully required training. The stakes were high. There was one chance to see the landings work; failure was inconceivable. Much work was required to be done, new tactics to be worked out, new technologies to be utilised. Most of all, the training for the amphibious assault required beaches. Such locations would need to be as representative of the actual landing beaches as possible, large enough to support exercises up to divisional level and be able to safely allow the live firing of weapons both by the supporting naval and air forces as well as that of the assaulting troops. Such a place for the Americans was found in the sleepy South Hams area of South Devon. The long shingle beach at Slapton Sands featured a freshwater lake and inundated area just behind it. The rural countryside with rolling hills, de-lineated by high hedges and featuring numerous small woods bore a remarkable similarity to the area selected for the American landing area at Utah beach. But this choice came at a price. Over 20,000 acres of prime agricultural land, along with villages and farms were requisitioned. No less than 180 farms, 28 shops, 11 inns, 100 houses and 450 cottages, along with 3,000 residents, were expelled from the area. The peace of the South Devon coast was soon shattered as what came to be known as the Slapton Sands Assault Training Centre. Such was the scale of the training that almost all of the US troops involved in D-Day itself landed on the beach at Slapton Sands at one time, some more than once. The American airborne forces would also practice here, being dropped behind the beaches as part of the vast exercises - Incredibly realistic, always dangerous. The training, however, was not without risk. During one of the final major co-ordinated practices – Exercise Tiger – over 800 men were lost to enemy action whilst travelling by sea to land on the beaches at Slapton Sands. Often shrouded in intrigue, this disaster has been the subject of conspiracy theories for many years. Following D-Day, with the troops gone, the South Hams area fell silent once more. People returned to their homes to find farmland overgrown, shell-crated and damaged. Villages and houses had been battered by shell fire and the movements of thousands of troops. Live ammunition and the detritus of war lay scattered throughout the area. Packed with the first-hand accounts of those who lived or trained at Slapton Sands, the author, a military historian...
The Mustard Cookbook, E-bok
Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavored leaves of the plant can be eaten and are indeed one of the mainstays of southern American soul food cooking and its seeds can be pressed to make oil as well as used whole. This is the first authoritative book on the subject and covers all aspects of its history, cultivation and its many and varied uses, both culinary and medicinal. There is something here for everyone from the professional chef, who may want to learn how to make mustard from scratch, to the home cook. The bulk of the book is dedicated to over 150 recipes using mustard as an ingredient and includes recipes for sauces, soups, starters, fish, poultry, game, meat, vegetables, pickles, baking, savories and puddings. There is also a section on making mustard at home.Among the tempting treats to try are Mostarda di Cremona, now a fashionable relish on many tables, glazes for baked hams, chicken wings with mustard and lime, mackerel in black treacle and mustard, lapin moutarde (one of the classics of the French kitchen), glazed salt beef with mustard sauce, mustard seed sausages, mustard greens in coconut milk, piccalilli (probably one of the most famous pickles), spiced gingerbread and mustard seed and allspice biscuits.Robin Weir is the co-author, with his wife Caroline Of Ices - the Definitive Guide one of Grub Street’s best-selling titles. He has had a lifelong interest in food and is an enthusiastic amateur cook. Rosamond Man has written extensively on food and is the author of a number of highly successful cookbooks including The Complete Meze Table.
Hats
Bowlers, Bergères, berets and beyond, this is the ultimate guide to hats through history. From the lavish fashion hats of Marie Antoinette's court to the experimental millinery of Stephen Jones and Philip Treacy, Hats takes us on a beautifully ill...
Hamas
What is Hamas's history; its key beliefs; and its political agenda? From its' founding, following the First Intifada, to the 2008 Israeli Gaza offensive, Khaled Hroub writes this indispensable introduction to Hamas. The book enco...
Hamas
The first fully documented portrait of Hamas, which draws aside the veil of legitimacy behind which it hides ¿ "Compelling. . . . Levitt's book is a solid guide to a despicable terrorist organization that is both influential and lethally effe...
Hats
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Hamas
A nuanced, balanced, up-to-date history of Hamas: terrorist group, organized resistance, government, and among today's most controversial social movements.
Hamas
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Hags
'Rich, complex and witty' ROSE GEORGE, SPECTATOR 'Devastating and clever' BEL MOONEY, DAILY MAIL 'Could not be more necessary' RACHEL COOKE, OBSERVER What is about women in their forties and beyond that seems to enrage - almost everyone? In the la...