Pigeon Pie

Set at the outbreak of World War II, Lady Sophia Garfield dreams of becoming a beautiful spy but manages not to notice a nest of German agents right under her nose. Until the murder of her maid and the kidnapping of her beloved bulldog force them on her attention, with heroic and absurd results. One of Mitford's earliest novels and written before Christmas 1939, Pigeon Pie is delivered with a touch lighter than that of her later masterpieces but no less entertaining. This comedy combines glamour, wit, and a fiendishly absurd plot into an irresistible literary confection. 'This sparking and deliciously acid commentary of the social world.' - The Scotsman

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

When Indian Princess Alexandrina is left penniless by the sudden death of her father, the Maharaja of Brindor, Queen Victoria grants her a grace-and-favor home in Hampton Court Palace. Though it is rumored to be haunted, Alexandrina and her lady's maid, Pooki, have no choice but to take the Queen up on her offer. Aside from the ghost sightings, Hampton Court doesn't seem so bad. The princess is soon befriended by three eccentric widows who invite her to a picnic with all the palace's inhabitants, for which Pooki bakes a pigeon pie. But when General-Major Bagshot dies after eating said pie, and the Coroner finds traces of arsenic in his body, Pooki becomes the #1 suspect in a murder investigation. Princess Alexandrina isn't about to let her faithful servant hang. She begins an investigation of her own, and discovers that Hampton Court isn't such a safe place to live after all. With her trademark wit and charm, Julia Stuart introduces us to an outstanding cast of lovable oddballs from the palace Maze Keeper to the unconventional Lady Beatrice (who likes to dress up as a toucan--don't ask) as she guides us through the many delightful twists and turns in this fun and quirky murder mystery. Everyone is hiding a secret of the heart, and even Alexandrina may not realize when she's caught in a maze of love.

Early in the September of the year 1651 the afternoon sun was shining pleasantly into the dining-hall of Forest Lea House. The sunshine came through a large bay-window, glazed in diamonds, and with long branches of a vine trailing across it, but in parts the glass had been broken and had never been mended. The walls were wainscoted with dark oak, as well as the floor, which shone bright with rubbing, and stag's antlers projected from them, on which hung a sword in its sheath, one or two odd gauntlets, an old-fashioned helmet, a gun, some bows and arrows, and two of the broad shady hats then in use, one with a drooping black feather, the other plainer and a good deal the worse for wear, both of a small size, as if belonging to a young boy.

Christmas Pudding and Pigeon Pie are two sparkling comedies from early in the career of Nancy Mitford, beloved author of The Pursuit of Love and Love in a Cold Climate, here published in one volume with a new introduction by Jane Smiley. In Christmas Pudding, an array of colorful characters converge on the hunt-obsessed Lady Bobbin’s country house, including her rebellious daughter Philadelphia, the girl’s pompous suitor, a couple of children obsessed with newspaper death notices, and an aspiring writer whose serious first novel has been acclaimed as the funniest book of the year, to his utter dismay. In Pigeon Pie, set at the outbreak of World War II, Lady Sophia Garfield dreams of becoming a beautiful spy but manages not to notice a nest of German agents right under her nose, until the murder of her maid and kidnapping of her beloved bulldog force them on her attention, with heroic results. Delivered with a touch lighter than that of Mitford’s later masterpieces but no less entertaining, these comedies combine glamour, wit, and fiendishly absurd plots into irresistible literary confections.

Down on Budd's Farm the scarecrow has been stripped bare by a naughty goat, leaving the cornfield unprotected from five passing pigeons. But Tiny Chick has a plan to outwit them all!

A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.