A collection of recipes featuring traditional British food, but with a foreign flavour to show how Mediterranean, Far Eastern and Californian touches can transform basic British ingredients. The author also offers short-cut tips on many basic recipes.

The indomitable Gary Rhodes is back with his most ambitious collection of recipes yet. Famed for his mouth-watering variations on traditional British favourites, Gary sets out on a quest to modernise and enhance many classic dishes, updating them for the new millennium with a host of new and exciting ideas. Recipes will include dazzling new versions of such favourites as Steak and Kidney Pie, Prawn Cocktail and Cauliflower Cheese, as well as new dishes which take their inspiration from the best traditions of British food, such as Roast Parsnip Soup glazed with Parmesan and Chive Cream, Seared Cured Salmon Cutlets with Leeks, Bacon and a Cider Vinegar Dressing and Chicken Fillet Steaks with Chestnut Mushrooms, Sage and Lemon Sauce. As ever, Gary lives up to his reputation for creating delectable cakes and desserts with sensational ideas such as Chocolate Treacle Sandwich, Cranberry and Walnut Tart and Iced Vanilla Parfait with Nutmeg Clotted Cream and Caramelised Apples. In a series of special features spread through the book, Gary looks at the social and culinary traditions that have shaped British food. Features include such institutions as- The Great British Breakfast, Afternoon Tea and Christmas.

As citizens, why do we care about the everyday life of ministers and civil servants? We care because the decisions of the great and the good affect all our lives, for good or ill. For all their personal, political, and policy failings and foibles, they make a difference. So, we want to know what ministers and bureaucrats do, why, and how. We are interested in their beliefs and practices. In his fascinating piece of political anthropology, Rod Rhodes uncovers exactly how the British political elite thinks and acts. Drawing on unprecedented access to ministers and senior civil servants in three government departments, he answers a simple question: 'what do they do?' On the basis of extensive fieldwork, supplemented by revealing interviews, he tries to capture the essence of their everyday life. He describes the ministers' and permanent secretaries' world through their own eyes, and explores how their beliefs and practices serve to create meaning in politics, policy making, and public-service delivery. He goes on to analyze how such beliefs and practices are embedded in traditions; in webs of protocols, rituals, and languages. The story he has to tell is dramatized through in-depth accounts of specific events to show ministers and civil servants 'in action'. He challenges the conventional constitutional, institutional, and managerial views of British governance. Instead, he describes a storytelling political-administrative elite, with beliefs and practices rooted in the Westminster model, which uses protocols and rituals to domesticate rude surprises and cope with recurrent dilemmas.

Beyond Westminster and Whitehall provides the first comprehensive account of the range of sub-central government institutions that are responsible for the delivery of services to citizens. These bodies are the warp and weft of the British system of government and yet are all too frequently ignored. For a full understanding of British government, the study of sub-central government is of equivalent importance to that of the Prime Minister, the Cabinet, and Parliament. Westminster and Whitehall do not always get what they want. There are a great many restraints upon the actions of the centre, and central policies all too often have unintended consequences. This book, demonstrating that Britain is not a unitary state but a differentiated polity in which sub-central governments play a key role, will be essential reading for teachers and students of British politics.

Cecil John Rhodes made a fortune from diamonds and gold, became prime minister of the Cape, and had a country named after him, but his ambitions were far greater than that. When he was still in his twenties, after a meeting with General Gordon of Khartoum, Rhodes set up a Secret Society with the aim of establishing a new world order. The society, disciplined on Jesuit-style rules, became Rhodes’s lifelong obsession, and after his death it lived on and grew under the leadership of his executor, Lord Alfred Milner. The society played a key role in the governance of Britain during the Great War and the peace terms to end it, and it was linked to appeasement initiatives involving Hitler, the Duke of Windsor and Mrs Simpson before World War II. Echoes of the Secret Society survive in different guises to this day, including the Royal Institute of International Affairs (Chatham House) and the Rhodes Scholarships. In The Secret Society, Robin Brown unpacks this astonishing and largely unknown history. He brings Rhodes, his companions and his successors to life by drawing from diaries and letters, and sheds new light on Rhodes’s homosexuality. Ranging from the diamond mines of Kimberley to the halls of power in Westminster, and peopled with characters such as General Gordon, Leander Starr Jameson, W.T. Stead, Olive Schreiner, the Princess Radziwill, Joséph Chamberlain and David Lloyd George, this book is a page-turner that will make you see the world, both past and present, in a different light.

In this brilliant and gripping medical detective story. Richard Rhodes follows virus hunters on three continents as they track the emergence of a deadly new brain disease that first kills cannibals in New Guinea, then cattle and young people in Britain and France -- and that has already been traced to food animals in the United States. In a new Afterword for the paperback, Rhodes reports the latest U.S. and worldwide developments of a burgeoning global threat.

There is nothing more satisfying than using ingredients that are bursting with flavour. The author's belief is that food always tastes better when it is in season. These recipes are a celebration of the seasonal ingredients that are best at specific times of the year.

A collection of recipes for over 120 British puddings, both traditional and new. Each recipe is personally introduced, fully explained and made as simple to follow as possible. With step-by-step recipes for sauces, custards and pastries too, and 75 colour photographs. Originally published in 1998.

Losing: Never an Option It is August, 1940. Hitler's triumphant Third Reich has crushed all Europe--except Britain. As Hitler launches a massive aerial assault, only the heavily outnumbered British RAF and the iron will of Winston Churchill can stop him. The fate of Western civilization teeters in the balance. Johnnie Shaux, a Spitfire fighter pilot, knows that the average life expectancy of a pilot is a mere five hours of operational flying time. Sooner or later, his luck will run out. Yet he must constantly summon up the fortitude to fly into conditions in which death is all but inevitable and continue to do so until the inevitable occurs... Meanwhile, Eleanor Rand, a WAAF staff officer in RAF headquarters, is struggling to find her role in a man's world and to make a contribution to the battle. She studies the control room maps that track the ebb and flow of conflict, the aerial thrust and parry, and begins to see the glimmerings of a radical strategic breakthrough... Breaking Point is based on the actual events of six days in the historic Battle of Britain. The story alternates between Johnnie, face to face with the implacable enemy; and Eleanor, in 11 Group headquarters, using 'zero-sum' game theory to evolve a strategic model of the battle.

As our lives get busier and busier, but our desire for fresh, flavoursome food increases, delicious recipes that can be cooked in under 30 minutes have never been more popular. This great collection of over 200 recipes from one of the UK's most popular chefs and TV cooks will be a winner. Chapters range from Lunches and Snacks to Pasta Dishes, Main Meals and Hot and Spicy. Within each chapter there is a broad selection of meat, fish and vegetarian dishes and no recipe takes longer than 30 minutes from start to finish. Clear step-by-step instructions leave no room for time-consuming mistakes, and colour photographs illustrate the finished result. As one would expect from this innovative chef, credited with reinventing modern British food, the recipes are temptingly original and always utterly delicious.