Clarissa Dickson Wright Knihy

A suspense thriller first published in the US in 1993 that delves into the suppressed secrets of the characters involved in a police investigation. An already traumatised police officer, Pamela Jacoby, who is present at a murder, heads towards madness. A revisit to the scene of the crime with her psychiatrist, under the command of Amanda Grant, her captain, reveal some shocking truths. The subsequent search for the truth by Amanda is complex, macabre and fraught with difficulty. The first novel by the author who is a former management consultant.

The author, one of the "Two Fat Ladies" of television cookbook fame, handles the history of the haggis with aplomb in this little cookbook. Haggis, for the unititated, is a dish commonly made in a sheep's maw, of minced lungs, hearts, and liver of the same animal.However, the haggis is much more than a mere meal. The haggis, or some version of it, may be found in the histories of countries as varied as ancient Greece, Sweden, and the United States. Yet the haggis is most closely associated with Scotland and has come to represent that country just as pasta represents Italy. Scotland may thank its beloved bard, Robert Burns, for this. Burns immortalized the dish in perhaps his best-known poem, "Address to the Haggis." In it, he refers to the haggis as the "Great Chieftan o' the Puddin'-race!"How far the haggis had come!Originally a meal of the lower classes who could not afford to waste any edible portion of their livestock, the haggis mysteriously transformed into a delicacy deemed worthy of royalty. Queen Victoria, an enthusiast for most all things Scottish, said of the haggis, "I find I like it very well."Clans and Tartans, A Little Book of Scottish Baking, and A Life of Robert Burns are the other books in Pelican's Little Book series.

Excellent condition, boards clean with light bumping only, pages crisp, clean and flat. Another collection of delicious andflavour-filledrecipestodelighttheirmanny fans, old and new. (cook)

A recipe from Cooking with the Two Fat LadiesSCONESMakes about 12Fresh scones, still warm from the oven, are part and parcel of the delicious teas of our childhoods. No one seems to make them nowadays; instead, they buy terrible things in supermarkets tasting of soda and studded with soggy fruits. Scones take but a moment, so do try them.1 2/3 cups self rising floursmall pinch of salt4 tablespoons butter2/3 cup milk, fresh or buttermilk.Preheat the oven to 425 degrees F. Mix the flour and salt in a large bowl. Rub in the butter with your fingertips until it all resembles crumbs. Mix in the milk. Form into a soft dough with a metal spatula. Knead lightly on a floured board, then pat out into a round 3/4 inch thick. Cut into 2-inch rounds with a cutter.Place the rounds on a greased and floured baking sheet and brush with milk. Bake for 10 minutes until well risen and brown. Cool on a rack, but eat when still warm, with lots of butter, clotted cream, and jam. Yummo.Variations:Fruit scones: Add 1/3 cup dried fruit and 2 tablespoons superfine sugar.Savory scones: Add 3/4 cup grated hard cheese and 1 teaspoon dry mustard, or 1/3 cup minced olives, anchovies, or what you fancy.

From the flavorful Quail Thessalia to the exotic Caribou Pot Roast, this landmark cookbook combines both classical and contemporary recipes together with detailed information on the choosing and preparation of game. With anecdotes and information about the history and habitat of game, it will draw any food enthusiast into the kitchen.   De la sabrosa codorniz Tesalia a la exótica carne asada de caribú, este libro combina platos típicos y tradicionales con otros más actuales, así como información detallada sobre la historia, elección y preparación de la caza. Este libro servirá de introducción a las nuevas generaciones de cocineros o aficionados a la cocina sobre las técnicas de preparación de los platos, con anécdotas de todo tipo sobre varios trucos de gran utilidad para el momento de la preparación.

Sonntagsbraten: Das ist eine Fülle von klassischen und innovativen Rezepten rund ums Fleisch. Vom traditionellen Spanferkel für die ganze Familie bis zum raffinierten Fasanenbraten mit Feigen sind hier Rezepte für alle Sorten Fleisch, Fisch und Geflügel versammelt. Die beiden Experten Clarissa Dickson Wright und Johnny Scott liefern Wissenswertes rund um das Fleisch und seine Zubereitung, gespickt mit Anekdoten und praktischen Tipps zu den einzelnen Rezepten. • 140 Rezepte: vom traditionellen Spanferkel über leckere Lammschulter bis zu raffiniertem Fasanenbraten, außerdem Festtagsbraten mit Wild und Fisch. • Tranchieren von Geflügel, Keulen und Schulter, Fisch. • Rezepte für Beilagen und feine Saucen sowie für Bratenresteverwertung.