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Face of Spain

Paperback
by Gerald Brenan
Gerald Brenan returned to Spain in 1949 for the first time since the Civil War. He was determined to see what had become of the country he loved, to speak to ordinary people and to experience life in small towns unvisited by foreigners. He had earlier lived in a remote village in the Sierra Nevada — now he returned to a land in the grip of famine where guerrilleros roamed the mountains and thousands of peop...
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Roman Cookery

Paperback
by Mark Grant
Roman Cookery unveils one of Europe's last great culinary secrets - the food eaten by the ordinary people of ancient Rome. Based on olive oil, fish and fresh vegetables, it was the origin of of the Mediterranean diet as we know it today and, in particular, of classic Italian cooking.
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Travels in Wicklow,West Kerry and Connemara

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by J. M. Synge
J.M. Synge was a tireless traveller who, while celebrating the beauties of the Irish landscape, never flinched from describing the harsh, unromantic reality of rural life. Jack B. Yeats's evocative drawings were intended to accompany these accounts of Synge's travels, and they are now published together again for the first time in 100 years.
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Ninety Two Days

Paperback
by Evelyn Waugh
In 1932 Evelyn Waugh left the salons of Mayfair for the savannah and rainforest of what was then British Guiana. The result: classic travel-writing.
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The Aran Islands

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by J. M. Synge
'Go to the Aran Islands. Live there as if you were one of the people themselves, express a life that has never found expression.' J.M. Synge did exactly as W.B. Yeats suggested and, revisiting these harsh yet beautiful specks of land off Ireland's west coast over a period of five years, created a literary masterpiece.
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Classic Jamaican Cooking

Paperback
by Caroline Sullivan
Okra, plantains, sweet potatoes and mangoes: these and all the other essential ingredients of Jamaican cooking are now widely available in Britain and North America, bringing the island's delicious cooking within anyone's reach.
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The Floral Baker: Cakes, Pastries and Breads

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by Bissell, Frances
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The Scented Kitchen: Cooking with Flowers

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by Bissell, Frances
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Traditional Moroccan Cooking: Recipes from Fez

Paperback
by Madame Guinaudeau
Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the nation's culinary heart, the cooking has numerous influences — Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry.
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Moghul Cooking: India's Courtly Cuisine

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by Westrip, Joyce P.
Moghul Cooking: India's Courtly Cuisine is an internationally acclaimed book offering a selection of recipes from a cuisine dating back to when Moghul invaders revolutionized the Subcontinent’s cooking by bringing from Persia a refined Middle Eastern cuisine and combining it with Indian spices and ingredients to produce some of the worlds’ boldest food combinations. Introductory chapters and notes on differ...
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Bengali Cooking: Seasons and Festivals

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by Chitrita Banerji
Bengal is home to both Hindus and Muslims who farm the fertile Ganges delta for rice and vegetables as well as fishing the region's myriad rivers. As recipes for Chicken with Poppy Seeds, Aubergine with Tamarind, Duck with Coconut Milk and the many other delights in Bengali Cooking testify, Bengal has given the world some of its most delicious dishes.
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Angola: Promises and Lies

Paperback
by Karl Maier
Karl Maier was the Angola correspondent for The Independent and Washington Post for 10 years, and provides a fascinating analysis of the realities behind the conflict as well as a vivid eye-witness account of the devastation it brought. Whether speaking to soldiers, nurses, black-market traders or aid workers, he views Angola's strife with a rare sympathy for the ordinary people caught in the crossfire. Sce...
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The Slaves of the Cool Mountains

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by Alan Winnington
Beijing, 1956: foreign correspondent Alan Winnington heard reports of slaves being freed in the mountains of south-west China. The following year he travelled to Yunnan province and spent several months with the head-hunting Wa and the slave-owning Norsu and Jingpaw. From that journey was born The Slaves of the Cool Mountains, which Neal Ascherson has called 'one of the classics of modern English travel wri...
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Shebeen Tales

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by Chenjerai Hove
Throughout southern Africa, shebeens are where jokes are born, news is embellished and exchanged. They are unique vantage points where men go after a day's work, both to escape from the troubled world around them and to observe and comment on it.
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Fire & Spice:Parsi Cookery

Paperback
by Joyce Westrip
The Parsis are descendants of the Zoroastrians who left Persia 1,300 years ago and settled along India's western coast. Their aromatic cuisine, which combines the sophistication of Persian and Middle Eastern cooking with the heat and spice of the subcontinent's, is one of Asia's last great culinary enigmas.
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