After falling in love with cookery thanks to watching his grandmother (or 'Mama' as he called her) making scones as a child, Thomas Curtis was destined to be a chef. A big fan of Marco Pierre White and Anthony Bourdain, at the age of just 25 he became head chef of his family pub. Here, he showcased a style of cooking that played on the creature comforts of classic British food and paired them with a desire to do something different. From British staples like fish and chips and toad in the hole to more intricate dishes such as blue cheese bonbons with apple and thyme dipping sauce and Earl Grey pannacotta with lavender shortbread, he demonstrated a unique grasp of flavour. Here, as a tribute to his ever-supportive late father, Thomas puts his favourite recipes into print. These are dishes anyone can cook; you won't need to source all manner of hard-to-locate ingredients or complicated equipment. What you will need is a love of good food, big flavours and the desire to become a better cook. The result? Some of the tastiest dishes you'll ever make and a rekindled love for the hearty British food that 'Mama' used to make.

The Making of Modern Law: Foreign, Comparative and International Law, 1600-1926, brings together foreign, comparative, and international titles in a single resource. Its International Law component features works of some of the great legal theorists, including Gentili, Grotius, Selden, Zouche, Pufendorf, Bijnkershoek, Wolff, Vattel, Martens, Mackintosh, Wheaton, among others. The materials in this archive are drawn from three world-class American law libraries: the Yale Law Library, the George Washington University Law Library, and the Columbia Law Library.Now for the first time, these high-quality digital scans of original works are available via print-on-demand, making them readily accessible to libraries, students, independent scholars, and readers of all ages.+++++++++++++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: +++++++++++++++Harvard Law School LibraryLP2H004230018860101The Making of Modern Law: Primary Sources, Part IITerre Haute, Ind.: Moore & Langen, 1886xv, 400 p. 22 cmUnited States

This is a new release of the original 1927 edition.