Alan Davidson shares his culinary discoveries from travelling round the world, but remains firmly attached to the virtue of good British food. Topics inlcuded are the history of English cookery books, hunting down the definitive way to make coffee in Japan and fish dishes in the Shetlands and the Far East. He celebrates British cheeses, the delights of making sushi and the simple pleasure of a good kipper. Alan Davidson's publications include "Mediterranean Seafood" and "North Atlantic Seafood".

Following the immense success of his Mediterranean Seafood, Alan Davidson resolved to apply the same recipe to the North Atlantic Ocean. This extraordinary work, the culmination of years of research, is the result. Far more than just fish and fish cookery, it distils the accumulated knowledge of generations of weather-beaten fisher folk, curious scientists and happy fish lovers in kitchens and dining rooms the world over. In an addictive cocktail of anecdote and lore the book combines scientific catalogue of edible marine creatures with recipes drawn from the Atlantic shores - and even the Baltic in a brief excursus to Finland, Russia and the Baltic States. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them. There is a full index and bibliography. The chief delight of the book is the delicate skill with which so many facts are deployed. The style is at once playful and learned; accurate, yet with an eye to the surreal.

This is the essential book about the cookery as well as zoology of the fish and shellfish that inhabit the Mediterranean; now published in more than a dozen languages and available in France, Italy, Spain, Greece and many other home territories. It combines natural history and cookery in a most enticing way, providing information for the fisherman and seafood enthusiast as well as for the cook. Its genesis was while the author was posted to the British Embassy in Tunis, his wife needed an overview of the local fish markets to plan her shopping. It was taken up with enthusiasm by Elizabeth David and has been required reading ever since. The book is split between a catalogue, with drawings and description of each sort of fish, together with cookery notes and any information that might put it in context; and a recipe section which draws on the best methods of cooking these types of fish from the many countries best acquainted with them. There is a full index and bibliography. The writing is matchless: exact, yet humorous; learned, yet light. It is one of the most inspirational cookery books to have been written in the last fifty years.

The Accomplisht Cook was first published in 1660 and this is a facsimile of the 1685 edition. Robert May was cook to the aristocracy of Royalist England; born in the year of the Armada; trained by his own father, then by powerful patrons in Paris; before apprenticeship in London with the cook to the Star Chamber. In the course of a long life, working almost exclusively for fellow Catholics and Royalists, he absorbed all the most fashionable tendencies at large in the kitchens of England. 'By its sheer size and comprehensive scope Robert May's book eclipsed its predecessors,' writes Alan Davidson in his foreword. Here is the most complete portrait of English cooking as it was when Charles II was restored to the throne, as well as before 'the unhappy and cruel disturbances' of the Civil War, in 'those golden days of peace and hospitality,' as the author puts it, 'when you enjoyed your own.' This edition has an excellent biographical introduction by Marcus Bell, revealing new facts about Robert May's life, a graceful foreword by Alan Davidson and a full glossary of contemporary terms. This new reprint of Prospect's edition of 2000 is part of the series 'The English Kitchen' and sits alongside and in similar format to other works, ancient and modern, on the history of English cookery.

Panacea or revolution? 'Evidence-based medicine' and 'cost-effectiveness' have become buzz-phrases for a wide variety of initiatives and planning processes which aim to give patients treatments that will benefit them. On the surface this seems a reasonable idea, but there are underlying currents which cast doubt on the process and reveal methodological problems, which must be understood if the concepts are to be properly used. Assuming no prior knowledge of the field, and written in the clear, straightforward manner the author uses in the highly successful Health Economics for the Uninitiated, this book is a short practical guide on how to use these concepts, and how to avoid their pitfalls. It will appeal to doctors, nurses, health service managers, patient organizations, academics and students of health care. It will provide essential support to those working in health care companies, and in the pharmaceutical and medical equipment industry.

An addictive cocktail of anecdote and lore, Alan Davidson's survey of the fish and seafood of South-East Asia combines a scientific catalogue of edible marine sea creatures with a series of recipes drawn from the countries that border the China Sea and the Eastern Indian Ocean.

The ever-evolving nature of electronic commerce and social media continues to challenge the capacity of the courts to respond to privacy and security violations in 'cyberlaw'. Social Media and Electronic Commerce Law is designed to provide students and legal practitioners with a thorough and engaging exploration of the laws, regulations and grey areas of commerce via online platforms. This new edition has been thoroughly revised to address changes in legislation and recent court judgments, and to reflect the dynamic sphere of social media. New chapters focus on internet and e-commerce law regarding social media, P2P file sharing, Cloud computing and workplace issues, with an emphasis on data security made particularly relevant by the proliferation of hacking incidents. Written in an accessible style, Social Media and Electronic Commerce Law investigates the challenges facing legal practitioners and commercial parties in this dynamic field, as well as the underlying legal theory that governs it.

Prospect Books first published this manuscript (from notebooks compiled by the late Master of Ceremonies and Chef at the Royal Palace at Luang Prabang) in 1981. The first edition was a parallel text: Lao on the left, English translation on the right-hand page. Later editions (after 1994) were in English only. This version reestablishes the Lao text and prints the English unchanged from previous editions. The notebooks are a precious resource for those wishing to cook Lao food: the 124 recipes were compiled to give a balanced view of the cuisine (albeit from quite a high-ranking perspective). In the thirty years since its first appearance, materials and ingredients have become easier to source, and the cooking techniques and styles more familiar to us. The dishes, therefore, are very cookable. There is a long prefatory section, written by the late Alan Davidson and his daughter Jennifer, which explains much about Lao cookery, ingredients and equipment. The whole book is plentifully illustrated with drawings done from life by Soun Vannithone and other Lao artists. The introduction is 50 pages long and covers the life of Phia Sing; Lao eating habits and attitudes to food; Lao culinary terms and culinary equipment; and Lao ingredients. The recipes occupy 250 pages and there is a supplement of 10 pages with recipes for Lao desserts (which were not covered by Phia Sing's notebooks).

This is a reprint and recovering of the first volume in Prospect's series The English Kitchen. The authors trace the development and spread of that quintessentially English dish, the trifle. Relaxing after the labours of the Oxford Companion to Food, the late Alan Davidson and his trusty lieutenant of the last years of its compilation, Helen Saberi, turned their spotlight on trifle. Nothing is more emblematic of English cookery. Trifles have been a perennial of English summer lunches, tennis parties, and schoolboy dreams of plenty. The authors trace their origins to the earliest recipe of 1596 and its gradual transformation from a mere cooked cream to the many-layered custardy extravagance we know today. The stages on its journey, described with the lightest of touch, are illustrated by recipes extracted from classic English cookery books. With their customary brilliance they have universalised the English experience, casting far and wide for examples, returning home with trifles from Laos, America, Australasia, Mexico, Eritrea, South Africa, Afghanistan, Malta, and even Norway, where Veiled Maidens are all the rage at teatime. The resulting recipes, handy tips and historical speculation amount to a ladleful of wit and amusement. Trifle was first published by Prospect in 2001. On its first appearance it garnered many appreciative comments.

This is an index of the proceedings of a symposium which has been held annually since 1981 and is a gathering of scholars and professionals who contribute their specialist knowledge of various aspects of food and the way it is eaten. Each year a volume of the essays and lectures delivered to the symposium is published, normally devoted to a single topic, such as "Food in Motion", "Taste", "Disappearing Foods" and "Public Eating".

Handbook of Paediatrics 7e is aimed at final-year medical students, and doctors in general and paediatric settings. Designed as a quick reference rather than a textbook, it gives medical practitioners practical guidelines for managing critical problems such as HIV infection, tuberculosis and malaria. The new edition of the handbook focuses on common and severe illnesses, ensuring that it is a practical book aimed at diagnosis and treatment of problems and diseases at secondary level, rather than a tertiary hospital based guideline book. Chapters generally follow one of two structures - Chapters which deal with diseases are written as a protocol for management which deal with approaches to problems: are written as a flowchart or with bullet points. As far as possible guidelines are based on best practice and evidence based guidelines such as WHO, NICE, EDL, with local practice clearly designated where it may deviate from these guidelines. User-friendly icons indicate quality of evidence and overall strength of recommendation. All information has been updated to reflect current developments in knowledge and practice.

This is a reprinting of Alan Davidson's study of the fish cookery of Laos. It contains a catalogue of species, as well as a collection of recipes. There is also much information on cooking materials and ingredients. This book has been out of print for more than two decades and its reappearance is eagerly awaited. The critical thing to remember about the fish dishes of Laos is that there is no seaside and that all the fish live in the Mekong river and its tributaries. That great stream runs from China in the north to the Falls of Khong to the south. It forms the border between Laos and Bhurma (Myanmar), and Laos and Thailand.

This pseudonymous book was published in 1860, provoked by an exchange of correspondence in The Times in the previous year on the relative merits of English and French cookery and on the best system for arranging the service of dinner: to be or not to be a la Russe. It is full of sound sense. There is lots of discussion of the best way to plan a meal, serve a meal, devise recipes, equip a kitchen, light a dining-room, buy furniture at the outset of married life, and generally comport yourself at home. There is much thought about French and English cookery, without chauvinism or prejudice, and there are excellent recipes. Puddings and soups are particularly strong suits. These tend to address the basics, not the curlicues, of household cookery, and are attended with intelligent comments about getting things right at the outset. 'The late Lord Dudley truly said, "A good soup, a small turbot, a neck of venison, and an apricot tart, is a dinner fit for an emperor." Let, then, your dinner be based on this principle, for in proportion to its smallness ought to be its excellence both as to the quality of its materials and its cookery. Big dinner, honest opinion. This is a facsimile edition, although the impression has been enlarged beyond a true facsimile in order to make it easier to read. The most celebrated living authority on British culinary history, Alan Davidson, contributes an introduction to this first-rate overview of mid-Victorian dining as well as identifying the man behind Tabitha Tickletooth: the actor Charles Selby.