In the late Iron Age, Rome was a small collection of huts arranged over a few hills. By the third century BC, it had become a large & powerful city, with monumental temples, public buildings & grand houses. It had conquered the whole of Italy & was poised to establish an empire. But how did it accomplish this historic transformation? This book explores the development of Rome during this period, & the nature of its control over Italy, considering why & how the Romans achieved this spectacular dominance. For Rome was only one of a number of emerging centres of power during this period. From its complex forms of government, to its innovative connections with other states, Kathryn Lomas shows what set Rome apart. Examining the context & impact of the city`s dominance, as well as the key political, social & economic changes it engendered, this is crucial reading for anyone interested in Ancient Rome. ...

Intelligent, nuanced & wide-ranging, this is the essential handbook for understanding the chaotic political times in which we live. In recent years, voters have deserted the political centre like never before. Whether it`s Trump, Brexit, Le Pen, or Corbyn, outsiders & populists are flourishing on the far left & far right. Celebrated political commentator Steve Richards explores factors from globalization & fake news to rising immigration & stagnant wages. Richards argues that the reasons for the success of the outsider also sows the seeds of their eventual demise. If they do gain power, they inevitably become insiders themselves
- & fail to live up to their extravagant promises. This landmark book examines the rapidly shifting global political landscape of the last decade, & is essential reading for anyone who has been bothered by Brexit, troubled by Trump or confused by Corbyn.
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The Easter Rising of 1916 not only destroyed much of the centre of Dublin
- it changed the course of Irish history. But why did
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This is the book on the way we eat. Solidifying her standing as a preeminent observer & scholar of everyday life, Margaret Visser takes on the sweeping history of table manners, from the civilizations of ancient Greece & medieval Europe to the way that technology has altered, & continues to alter, our behaviour over dinner. She writes of everything from cultural idiosyncrasies around preparation & consumption, to the surprising origins of tableware
- forks took eight centuries to become common utensils, the plate began as a four-day-old slice of bread. Blending folklore, history, & humour, this is a feast of fact & observation on one of our most primal rituals: the meal.
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` The dining room has long attracted old-world grandees & now enjoys a new stream of gastronauts eager to try Williams` ” Menu Surprise” for the first time.. . Extraordinary standards.`
- British GQ`[ John William`s] distinctive classical British dishes match their beautiful surrounding.`
- Telegraph` These establishments have long & illustrious histories, but the cooking at both has never been better than it is today.`
- Rebecca Burr, Editor of the Michelin Guide` John`s remarkable career is an example to anyone who wants to become the very best in the culinary world.`
- Andrew Oxley, Head of Hotel & Hospitality Services at The AAThe Ritz: The Quintessential Cookbook is the first book to celebrate recipes of the dishes served today, at lunch & at dinner. The book features 100 delicious recipes, such as Roast scallops bergamot & avocado, Saddle of lamb belle epoque & Grand Marnier Souffle, & is divided into the four seasons: spring, summer, autumn & winter. The recipes reflect the glorious opulence & celebratory ambience of The Ritz; seasonal dishes of fish, shellfish, meat, poultry & game. Desserts include pastries, mousses, ice creams & spectacular, perfectly-risen souffles. There are recipes that are simple & others for the more ambitious cook, plus helpful tips to guide you at home. Along the way, John Williams shares his culinary philosophy & expertise. For any cook who has wondered how they do it at The Ritz, this book will provide the answers. There will be plenty of entertaining tales about the hotel & unique glimpses of London`s finest kitchen beneath ground.



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From the internationally bestselling author of the high fantasy series The Books of Pellinor comes a powerful story about the exploitation of indigenous people by the First World. Endorsed by Amnesty International as contributing to a better understanding of human rights, this poetic coming-of-age story combines magical realism & fable, & features beautiful black-&-white chapter illustrations. Simbala`s village has two treasures: the River, their road & their god; & the Book, their history, their oracle & their soul. Simbala is a Keeper of the Book, the latest in a long line of women who can use it to find answers to the villagers` questions. As developers begin to poison the River on which the villagers rely, the Book predicts change. But this does not come in the form that they expect; it is the sympathetic foreigner who comes to the village who inflicts the greatest damage of all. ...

` Most of what we have learnt has been from Italians who we`ve cooked side by side with. With this book, we want you to cook side by side with us`
- Rose Gray & Ruth Rogers. Over the last twenty years, Rose & Ruth have both visited Italy time & again & during these visits have learned the many different subtleties that appear in dishes from the different, & very diverse, regions of the country. They have cooked alongside mothers, grandmothers, cousins & wine makers who have shared their family recipes. This book is Rose & Ruth`s personal interpretation of these recipes. It`s a celebration of the real, classic food of Italy; the traditional, regional food they both love to eat when they are in Italy, & the food they love to cook at their restaurant & also at home. The precious recipes that they have become well known for, as well as the ones that are cooked less & less in Italy these days.
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` Their best book yet` Independent ` The River Cafe serves the best of Italian food. This is THE cookbook. The best of the best of their classic Italian recipes... Make a simple creamy risotto con latte, accompanied by a cool glass of prosecco. Whip up spaghetti alla carbonara with juicy pancetta & fresh parsley. Or, try a tray-baked chicken, drizzled in squeezed lemon stuffed with tomatoes & olives. For dessert, a treat from northern Italy, baked blackberry & apple strudel. Their favourite classic Italian recipes in one place is something not to be missed.` Jamie Oliver Opened by Rose Gray & Ruth Rogers in 1987, the legendary River Cafe changed the way we cook, eat & think about Italian food. Over decades, they travelled extensively through Italy, cooking with friends, chefs & wine makers, who shared with them their traditional & regional classic family recipes. This book is Rose & Ruth`s personal interpretation of those precious recipes, the pages rich with their experiences & knowledge. A passionate celebration of Italy & its unique culture of food, these 200 inspiring recipes sit side by side with memories of the places, stories of the people, & insights into the regions, seasons, ingredients & techniques. Woven with evocative photography taken in the Italian homes where Rose & Ruth cooked, & in the cities, villages, vineyards, markets & shops they grew to know so well, this is a book you will turn to time & time again, for special occasions, everyday meals, or simply to read & relish. ` It`s hard to decide... Rose & Ruthie`s outstanding restaurant, or their wonderful & inspiring cookbooks. If pushed, I would plump for the latter` Hugh Fearnely-Whittingstall ...

` Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes & discover new ways of cooking them` Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall & his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing & foraging to bread-making, preserving, cheese-making & much more. In this volume they profile their best-loved & most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils & vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle & chard rarebit, North African shepherd`s pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. & there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme & marzipan muffins for summer; an autumnal salad of venison, apple, celeriac & hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, & brimming with advice on processes such as curing bacon & making yoghurt, the secret of perfect crackling & which apple varieties to choose for a st&-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating & living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us
- all brought to life by Simon Wheeler`s atmospheric photography, & Michael Frith`s evocative watercolour illustrations.
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Admiralty Collection is a range of beautiful historic chart replicas from UK Hydrographic Office Archive in Taunton, Somerset. Admiralty have now discontinued this series. The maps listed here are the last remaining copies & unfortunately we will not be able to order more. If you need any further information or help choosing a print, you can email us at maritime@stanfords.co.uk. ...