The Book Of Perilous Dishes

Historical fiction meets fantasy in The Book of Perilous Dishes, a playful tale of dark magic and epic adventure that traverses Europe at the turn of the 18th century.Bucharest. 1798.A year full of intrigue and political machinations.Master chef Silica reigns supreme, sought after by all. His cooking is sublime, satisfying even the sophisticated tastes of the Greek Prince, who steals him from his rightful owner and installs him in his Palace. Little does anyone know that Silica guards the magical Book of Perilous Dishes, filled with recipes with the power to brew potent elixirs of truth, shroud minds in forgetfulness, unveil the future with eerie precision, and provoke bouts of uncontrollable laughter.When 14-year-old Pâtca, steeped in the occult arts, embarks on a mission to recover her family's recipe book, she discovers her uncle murdered and a map that needs deciphering. As she embarks on an adventure across Romania, France, and Germany, her journey unveils family secrets that unearth history, weave magic, and unite destinies.Written by an award-winning author of contemporary Romanian literature, Doina Rusti, and translated by Bucharest-based English professor, James Christian Brown.

Fifteen generations of Hassanakis's family have been Cretan. After WW1, amidst rumours that Cretan Muslims will be sent to Turkey, Hassanakis worries he will have to leave behind his great love, the Greek widow Marigo, and his beloved homeland. He can't believe he will be sent to a country whose language he barely knows and where he knows no-one.

New York Times Book Review Editors' Choice An unsettling journey into the disaster-bound American food system, and an exploration of possible solutions, from leading food politics commentator and former farmer Tom Philpott. More than a decade after Michael Pollan's game-changing The Omnivore's Dilemma transformed the conversation about what we eat, a combination of global diet trends and corporate interests have put American agriculture into a state of "quiet emergency," from dangerous drought in California--which grows more than 50 percent of the fruits and vegetables we eat--to catastrophic topsoil loss in the "breadbasket" heartland of the United States. Whether or not we take heed, these urgent crises of industrial agriculture will define our future. In Perilous Bounty, veteran journalist and former farmer Tom Philpott explores and exposes the small handful of seed and pesticide corporations, investment funds, and magnates who benefit from the trends that imperil us, with on-the-ground dispatches featuring the scientists documenting the damage and the farmers and activists who are valiantly and inventively pushing back. Resource scarcity looms on the horizon, but rather than pointing us toward an inevitable doomsday, Philpott shows how the entire wayward ship of American agriculture could be routed away from its path to disaster. He profiles the farmers and communities in the nation's two key growing regions developing resilient, soil-building, water-smart farming practices, and readying for the climate shocks that are already upon us; and he explains how we can help move these methods from the margins to the mainstream.

The Argentine pampas and the little-known Chaco territory of Paraguay provide the setting for The Drunken Forest. With Gerald Durrell for interpreter, an orange armadillo or a horned toad, or a crab-eating raccoon suddenly discovers the ability not merely to set you laughing but also to endear itself to you. Gerald Durrell's adventurous spirit and his spontaneous gift for narrative and anecdote stand out in his accounts of expeditions in Africa and South America in search of rare animals. He divines the characters of these creatures with the same clear, humorous and unsentimental eyes with which he regards those chance human acquaintances whose conversation in remote places he often reproduces in all its devastating and garbled originality. To have maintained, for over fifteen years, such unfailing standards of entertainment can only be described as a triumph.

Here is the beloved, bestselling compendium of Kingsley Amis's wisdom on the cherished subject of drinking. Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) the book includes Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and (presumably as a matter of speculation) How Not to Get Drunk-all leavened with fun quizzes on the making and drinking of alcohol all over the world. Mixing practical know-how and hilarious opinionation, this is a delightful cocktail of wry humor and distilled knowledge, served by one of our great gimlet wits.

Ugo DiFonte is the duke's food taster: the duke loves Ugo's daughter, the daughter loves the cook, and Ugo alone can save them all, though any bite could be his last.

Hidden away in the local library, a sorcerer’s book casts an evil spell in a novel by the author of The House with a Clock in Its Walls Johnny Dixon and his best friend Fergie are whiling away a rainy day at the Duston Heights library when Johnny asks a screwy question: “What’s the last book in the library?” After Johnny goes home, Fergie decides to find out. There, under number 999.99, he finds a very peculiar tome, The Book of True Wishes, which is all about Fergie’s favorite subject: himself. The book knows Fergie’s name, and it promises him everything he ever wanted, which means he is about to forget a very important rule: Be careful what you wish for. When the book puts Fergie under the spell of a mad old wizard, Johnny and his friend Professor Childermass will do whatever it takes to break the book’s hold and save their friend. Johnny Dixon and his eccentric professor friend are two of the most delightful characters in literature as well as “an endearing detective team,” and their adventures continue to hold readers of all ages spellbound (The New York Times).

British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’ For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.