Catching The Eagle

Easter Monday, 1809: Kirkley Hall manor house is mysteriously burgled. When suspicion falls on Jamie Charlton, he and his family face a desperate battle to save him from the gallows. When £1,157 rent money is stolen from Kirkley Hall, it is the biggest robbery Northumberland has ever known. Suspicion soon falls on impoverished farm labourer, Jamie Charlton, and the unpopular steward, Michael Aynsley. Jamie Charlton is a loving family man but he is hot-tempered and careless. As the case grows against him, it seems that only his brother, William, can save him from an impending miscarriage of justice. But William is struggling with demons of his own. Desperate to break free from the tangled web of family ties which bind him to their small community, he is alarmed to find that he is falling in love with Jamie's wife. Set beneath the impenetrable gaze of a stray golden eagle whose fate seems to mirror that of Jamie's, 'Catching the Eagle' is a fictionalised account of a real trial that devastated a family and divided a community. A SUSPENSE-FILLED PAGE-TURNER "Told with gritty realism, 'Catching The Eagle' is a suspense-filled page-turner, which spares nothing in its descriptions of the hardships and injustices suffered by the poor at the turn of the 19th century. Its ending leaves the reader poised perfectly for the next volume – for which I can hardly wait." Kathy Stevenson, 'The Daily Mail' AN ENJOYABLE READ "It is a rollicking tale full of adultery, drinking, fighting, gambling. Rich imagery, suspense and some genuinely likeable characters – as well as plenty of murky ones – make this an enjoyable read. Karen is particularly strong at capturing the Geordie dialect and recreating the rural Northumbrian world of the 1800s, where the wealthy lived in comfort and the poor struggled to make ends meet." Laura Fraine, Culture Magazine, 'The Journal' (Newcastle)

“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor

Introduces the physical characteristics, habits, and natural environment of the bald eagle.

This delightful book --- now re-issued in a handsome new edition --- tells the story of Elf, a baby eagle who worries about many things, including the distance from his nest, high up in a tree, to the ground, way, way down below. He also worries about his sister, Edwina, who is older and more adventurous than he is, and who spreads her wings and flies out of their nest, which frightens Elf a great deal. Eventually, when his baby down grows into strong, brown feathers, Elf's parents stop bringing him food and tempt him with tasty morsels that they keep just out of reach. Elf gets very hungry and one day he accidentally tumbles out of the nest. As he starts to fall, his parents yell at him to flap his wings. He does, and he is flying! At the story's end, Elf can't wait for dawn to break so he can fly all the way to the sun. Elf the Eagle was a finalist for the Christie Harris Illustrated Children's Literature Award (BC Book Prizes) in 2008 and for the Shining Willow Award (Saskatchewan Young Readers) in 2009.

Four thousand men disappeared and their eagle standard was lost. It's a mystery that's never been solved, until now . . .Marcus has to find out what happened to his father, who led the legion. So he sets out into the unknown, on a quest so dangerous that nobody expects him to return.The Eagle of the Ninth is heralded as one of the most outstanding children's books of the twentieth century and has sold over a million copies worldwide.Rosemary Sutcliff's books about Roman Britain have won much acclaim. The author writes with such passion and with such attention to detail that the Roman age is instantly brought to life and stays with the reader long after the last page has been turned.

Traditional Ojibway story, from the oral tradition, of winter hunting.

Nell is determined to find her beloved missing au pair in this vibrant adventure set in, and underneath, Paris. Penelope Magnificent spends as little time as possible with her awful parents—a grocery-mogul father and a fashion-obsessed mother who loves expensive purses more than she does her daughter. But when they mention an important trip to Paris, Nell begs to come along. Paris holds something very dear to her: her old au pair Perrine—Pear—who lives there. Pear used to write to Nell every week, promising to come to her rescue, but recently the letters stopped. With the help of a savvy bellboy named Xavier, Nell sets out from her parents’ ultra-fancy Parisian hotel to find her beloved Pear. But Pear’s old neighbors and coworkers are strangely tight-lipped. And as Nell’s search for the truth takes her and Xavier to some of the darkest, most mysterious parts of the city, a sinister plot comes to light involving the destruction of a cherished—and delicious—part of Parisian life. Food, fashion, and intrigue abound in this delightful caper from the author of The Secret Starling.