Breakfast At The Wolseley

The charming and joyful follow-up book from 'the nation's taster in chief, ' Felicity Cloake. If there's one thing that truly unites Britain, from Aberdeen to Aberystwyth, St Ives to St Pancras, it's an obsession with breakfast. We all have an opinion on the merits of brown sauce versus ketchup on our morning bacon sarnie. In this eagerly awaited follow-up to One More Croissant for the Road, the nation's favourite taster-in-chief Felicity Cloake sets off on a cycle trip of condimental proportions to investigate and celebrate the legendary Great British Breakfast. Travelling the length and breadth of the UK to establish once and for all what makes a perfect fry-up, she rates them on criteria from the crispness of the bacon to how long they keep her pedalling. But a woman cannot live by All Day Breakfast alone, so as well as recipes for the Savoy's Omelette Arnold Bennett and proper Scottish porridge, she lavishes her attention on the regional specialities she encounters along the way, from a desi breakfast in Birmingham to a Greggs Geordie stottie cake. This is a freewheeling gastronomical tour like no other. Eaten with as much relish in The Wolseley on Piccadilly as in Glasgow's University Cafe, Britain loves nothing more than a good breakfast. The only question is: what do you have with yours?

An insider's account—the first of its kind—of the thoroughly unconventional life of one of the twentieth century's most shockingly original painters Lucian Freud's paintings are instantly recognizable: often shocking and disturbing, his portraits convey a profound yet compelling sense of discomfort. Freud was twice married and the father of at least a dozen children, and his numerous relationships with women were the subject of much gossip—but the man himself remained a mystery. An intensely private individual (during his lifetime he prevented two planned biographies from being published), Freud's life, as well as his art, invites questions that have had no answer—until now. In Breakfast with Lucian, Geordie Greig, one of a few close friends who regularly had breakfast with the painter during the last years of his life, tells an insider's account—accessible, engaging, revealing—of one of the twentieth century's most fascinating, enigmatic, and controversial artists. Greig, who has studied his subject's work at length, unravels the tangled thread of a life lived on Freud's own uncompromising terms. Based on private conversations in which Freud held forth on everything from first love to gambling debts to the paintings of Velázquez, and informed by interviews with friends, lovers, and some of the artist's children who have never before spoken publicly about their relationships with the painter, this is a deeply personal memoir that is illuminated by a keen appreciation of Freud's art. Fresh, funny, and ultimately profound, Breakfast with Lucian is an essential portrait—one worthy of one of the greatest painters of our time. An NPR Best Book of 2013

"Breakfast at The Wolseley gave Damien and I the perfect opportunity to discuss the business of the day," remembers Frank Dunphy, Damien Hirst's business manager, "the bow-tied super-ego to Mr. Hirst's id," as The Wall Street Journal has described him. "Always on time, Damien would first hold out his hand for a pen or pencil and would then begin sketching on the back of his placemat." Portraits of Frankis published to coincide with Dunphy's retirement after almost 15 years with the artist. Seen here for the first time, Hirst's portraits were sketched during the pair's regular breakfast meetings at the famous Wolseley restaurant in London between 2004 and 2010. They provide a touching illustration of Frank and Damien's collaborative relationship as it unfolded over the course of some of the most extraordinary years of the artist's career.

'A handbook of classic cocktails essential to every host's repertoire' Vogue 'Simple to navigate and fun to read, it's the only book I reach for on a Friday evening. The weekend starts here.' Felicity Cloake 'I truly love this book. No one writes about drinks like Richard Godwin - I enjoy his prose as much as anything in the glass.' Marina Hyde Want to master the art of mixology from home? Of all the skills you might acquire in life, learning how to make exquisite cocktails is the least likely to be a waste of your time. In this classic guide to cocktailing, writer, columnist and founder of 'The Spirits' newsletter - "a book club but for cocktails" - Richard Godwin offers over 200 delicious, inventive and accessible recipes. Beautifully written, laugh-out-loud funny and full of practical good sense as well as fascinating historical snippets, this little book contains everything that an amateur needs to up their cocktailing game - and increase the sum of human happiness. Praise for The Spirits 'The Spirits is debonair, indispensable and easy enough to use after a few' Damian Barr 'Richard Godwin is such a smart, funny and intoxicating drinks writer. And The Spirits - accessible, authoritative and crisply written - is the perfect companion for cocktail-curious drinkers looking to seriously up their game.' Jimi Famurewa 'Richard is a charming and fantastically engaging guide, and this marvellous book captures all that great and glamorous about drinking well-made drinks.' Sathnam Sanghera 'Full of interesting stories... witty, thoroughly researched.' Guardian 'This is the ultimate in cocktail books' Waitrose Weekend 'The best place to turn if you want to make drinks' Independent 'The ultimate guide to drinks-making for beginners. And the ultimate guide to making friends and influencing people.' Buzzfeed 'Offers a wealth of modern and classic recipes' Evening Standard 'Inspirational' Stephen Bayley, Spectator 'Intelligent, humorous, crammed full of recipes' Rebecca Dunphy, Sainsbury's Magazine 'If you're going to buy one cocktail book, you can't go far wrong with this one' BBC Good Food

Breakfast is said to be the most important meal of the day and nowhere is that fact more appreciated than at the Wolseley restaurant in London's Piccadilly. The brainchild of Jeremy King and Chris Corbin - celebrated restaurateurs - the Wolseley is a cross between the traditional robustness of the Parisian brasserie and the gloriously grand but cosy comfort of the Viennese cafe. Breakfast is an institution at the Wolseley and whether you want a healthy breakfast of fruit, cereal and yoghurt, or a full no-fuss English, every need is catered for using the finest ingredients from the best of British and European producers. "Breakfast at the Wolseley" serves up the ultimate guide to producing and enjoying a superb breakfast in the Wolseley style. There is a host of delicious recipes. You can also learn more about the background and ethos of the Wolseley with a description of the building and how it became the icon it is today.

Alain Elkann has mastered the art of the interview. With a background in novels and journalism, and having published over twenty books translated across ten languages, he infuses his interviews with innovation, allowing them to flow freely and organically. Alain Elkann Interviews will provide an unprecedented window into the minds of some of the most well-known and -respected figures of the last twenty-five years.

The first collection of food writing by Britain's funniest and most feared critic A.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics. TABLE TALK is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill's general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.