tobermory: tobar mhoire - well of Mary - site of an early Christian settlement on the Isle of Mull, the vibrant and picturesque town in whose bay a galleon of the Spanish Armada sank, said to be carrying untold treasures which have yet to be recovered. teuchter: disparaging or contemptuous term for a Highlander, esp a Gaelic speaker or anyone from the north. Peter Macnab was reared on Mull, as was his father, and his grandfather before him. In this book he provides a revealing account of life on Mull during the first quarter of the 20th century, focusing especially on the years of World War 1. This enthralling social history of the island is set against Peter Macnab's early years as son of the governor of Mull Poorhouse, one of the last in the Hebrides, and is illustrated throughout by photographs from his exceptional collection. Peter Macnab's 'fisherman's yarns' and other personal reminiscences are told delightfully by a born storyteller. This latest work from the author of a number of books about the island, including the standard study of Mull and Iona, reveals his unparalleled knowledge of, and deep felling for, Mull and its people. Despite his long career with the Clydesdale Bank, first in Tobermory and later on the mainland, Peter, now 94, remains a teuchter at heart, proud of his island heritage.

Wake up and enjoy the most important meal of the day with over 60 relaxed recipes for every morning occasion, from lazy lie-ins to brunch parties. For many, breakfast is the best meal of the day, and on the weekends when the pace of life slows, there’s nothing better than an indulgent brunch. With more than 65 appetizing and modern recipes, there is a dish here to suit everyone’s brunch style. With meat, fish, vegetarian and vegan options, starting the day the right way has never been easier, or tastier! For slow-release energy, opt for something like Pink Grapefruit with Vanilla Sugar or Bircher Muesli with French Berries. Nothing says brunch quite like eggs, but why not serve your friends something different like Baked Mushroom & Egg Ramekins or a Steak and Egg Breakfast Taco? Even those with the biggest appetites will meet their match with substantial brunch plates of Chorizo Cornbread or Herbed Feta On Sourdough. And for the sweet tooth, breakfast bakes such as Banana Bread or Blueberry Pancakes will hit the spot. Also included are drinks to complete the feast, from a Pour Over Coffee to The Ultimate Bloody Mary with Pickled Celery.

Through her personal family history and tireless research, author Von Diaz presents more than 125 recipes and intimate stories that exemplify the food and history of the island nations of Indian, Atlantic, and Pacific Oceans, organized by ancestral techniques. The islands spanning Indian, Atlantic, and Pacific oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, fermenting, deep-frying, smoking, and in-ground roasting. Bold flavors drip from the edges of each dish-tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz, travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across the island nations of the Indian, Atlantic, and Pacific Oceans, despite distance and cultural differences, pair remarkably well together. Partnered with deep-rooted cooking techniques-marinating, pickling + fermentation, braising + stewing, frying, grilling + smoking, and steaming + in-ground cooking-these ingredients and techniques typify the harmonious, synchronous spirit found in each of their unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul-nourishing and flavorful. Coco Bread from Jamaica Arroz Con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewer) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. Cooks are givers, always.

'Simply wonderful.' - BEN FOGLE 'Kate's book has the warmth and calming effect of a log fire and a glass of wine. Unknit your brow and let go. It's a treat.' - GARETH MALONE 'Kate Humble pours her enviable knowledge into attainable goals. It's a winning combination and the prize - a life in balance with nature - is definitely worth claiming.' - LUCY SIEGLE 'As ever, where Kate leads, I follow. She has made me reassess and reset.' - DAN SNOW 'Kate Humble's new book is a lesson in moving on from a tragedy and finding our place in the world' - WOMAN & HOME 'A Year of Living Simply is timely, given that the pandemic has forced most of us, in some way to simplify our lives, whether we planned to or not. Kate wrote it before any of us were aware of the upcoming crisis, but it captures the current moment perfectly... It's not necessarily a "how to" book, more of a "why not try?" approach.' - FRANCESCA BABB, MAIL ON SUNDAY YOU 'What I particularly love is her philosophy for happiness, which is the subject of her new book, A Year of Living Simply. The clue is in the title. Remember the basics. Instead of barging through the day on autopilot, really stop to think about the tiniest little things that added a moment of joy. No, of course stopping and smelling the flowers won't cure all our ills and woes. But taking the time to savour the things that bring pleasure, really being in that moment and appreciating it, can remind you that most days have moments that buoy your mood.' - JO ELVIN, MAIL ON SUNDAY YOU If there is one thing that most of us aspire to, it is, simply, to be happy. And yet attaining happiness has become, it appears, anything but simple. Having stuff - The Latest, The Newest, The Best Yet - is all too often peddled as the sure fire route to happiness. So why then, in our consumer-driven society, is depression, stress and anxiety ever more common, affecting every strata of society and every age, even, worryingly, the very young? Why is it, when we have so much, that many of us still feel we are missing something and the rush of pleasure when we buy something new turns so quickly into a feeling of emptiness, or purposelessness, or guilt? So what is the route to real, deep, long lasting happiness? Could it be that our lives have just become overly crowded, that we've lost sight of the things - the simple things - that give a sense of achievement, a feeling of joy or excitement? That make us happy. Do we need to take a step back, reprioritise? Do we need to make our lives more simple? Kate Humble's fresh and frank exploration of a stripped-back approach to life is uplifting, engaging and inspiring - and will help us all find balance and happiness every day.

Many Americans have their choice of international cuisines when eating out, and ethnic ingredients and produce are easier to find locally for cooking at home. Interest in the foods, food history, and eating culture of other countries has grown exponentially as well. What more accessible way is there to learn about a culture than how its people satisfy and glorify a basic human need? The Food Culture around the World series offers individual volumes on a country or regional cuisine for which information is most in demand. These are ideal for country studies for student assignments and for enhancing a foodie's cultural knowledge. All are authored by food historians specializing in the country or region's cuisine. Each volume is arranged topically or by group, with chapter essays that analyze the role food and food rituals play in the culture and society.

A beautiful, stylish and comprehensive handbook from the Bloom Gardener's Guides series, covering everything you need to know to grow edible plants. Growing your own food is a way to feed your body as well as your soul. Approached in a sustainable way, it can also nurture the land and provide for wildlife. You don’t need an enormous garden, an allotment or a fancy greenhouse to do it. Edible Garden is as much about planting food in your garden borders and sowing crops in pots, as it is about raised beds or kitchen gardens. It’s packed with professional advice, a selection of the best edible plants to grow and tips on getting the most from your space. This title is from the Bloom Gardener's Guide series, complete and comprehensive gardening handbooks. Bloom is an award-winning independent print magazine for gardeners, plant admirers, nature lovers and outdoor adventurers, and winner of the Garden Publication of the Year at the Garden Media Awards 2021. Other titles in this series include Cut Flowers, Shade and Pots.

This indispensable sketchbook features instructions, storyboard layouts, and drawing frames in non-repro blue.   For aspiring and experienced artists, this dual-purpose, lie-flat sketchbook is ideal for honing skills and storylines. Along with instructions, it provides 112 pages of storyboard layout grids with cells for working out page ideas and plot details as well as space for notes and captions. The second half of the book contains 60 single-sided pages that feature drawing frames in non-repro blue for finished art, with outer rules that help organize space and scale. The high-quality, acid-free, medium-weight paper erases cleanly and has a smooth vellum finish ideal for all dry media. All pages are perforated for easy removal.

Ever get a yen for hemp seed soup, digestive pottage, carp fritters, jasper of milk, or frog pie? Would you like to test your culinary skills whipping up some edible counterfeit snow or nun's bozolati? Perhaps you have an assignment to make a typical Renaissance dish. The cookbook presents 171 unadulterated recipes from the Middle Ages, Renaissance, and Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes from the Elizabethan era are presented only in the original if they are close enough to modern English to present an easy exercise in translation. Expert commentary helps readers to be able to replicate the food as nearly as possible in their own kitchens. An introduction overviews cuisine and food culture in these time periods and prepares the reader to replicate period food with advice on equipment, cooking methods, finding ingredients, and reading period recipes. The recipes are grouped by period and then type of food or "course." Three lists of recipes-organized by how they appear in the book and by country and by special occasions-in the frontmatter help to quickly identify the type of dish desired. Some recipes will not appeal to modern tastes or sensibilities. This cookbook does not sanitize them for the modern palate. Most everything in this book is perfectly edible and, according to the author, noted food historian Ken Albala, delicious!