Rose Thenlif has never felt at home in these elite halls. An outcast for her inability to cast spells, she keeps her head in books, away from the critical eye of her headmistress mother, and the sneers of her fellow scholars – especially the talented but insufferable Sylvie.

But in the corridors of Dunhollow, something strange and threatening is stirring. Classmates are going missing and Rose discovers that she alone can see their ghosts. Are they dead, or enchanted? Or is something more sinister at work?

Worse yet, Rose’s latest ghostly vision is Sylvie – who’s just as displeased as Rose is to find herself magically tied to her greatest academic rival. The reluctant pair must team up to uncover the deadly mystery that lies at the heart of the academy, before time runs out for Sylvie.

But are either of them prepared to face the most haunting of secrets, one buried deep in both their hearts?

Emma MacDonald, a trained chef and founder of The Bay Tree, shares her celebrated culinary secrets for the first time. Since she first started making jams and chutneys at her mother's kitchen table, her fame has grown, as has her artistry. Now she shows you how to create deli feasts such as Pastrami with Sweet Cucumber Relish, Sticky Redcurrant & Clove Glazed Ham, Sizzling Beef with Korean Vegetable Pickle, and Chocolate Risotto with Cherries in Kirsch. The beauty of Emma's book is that you can mix and match, using deli treats you've prepared yourself, along with deli-bought items. Discover how to make buttermilk, for example, and use it to make a heart-warming Buttermilk-roasted Chicken. Or splash out on pomegranate molasses, and use them to transform a Chargrilled Halloumi Salad. Here you'll find all the recipes, techniques and tips you need to create gorgeous deli feasts.

Written by experts, inspired by practitioners, focused on challenges: an authentic introduction to management in an ever-changing world. Introduction to Management is a uniquely accesible and engaging companion to managing in the real world. Placing issues of digital, environmental, and social disruption at centre-stage, it guides students through the varied and complex reality of management with ease, encouraging them to develop their own critical view of this dynamic area. Key features · Each chapter is authored by an expert who is an active researcher in their field, providing insights into the disruptions and challenges faced by managers today, from those on the forefront of current thinking · The running case study integrated throughout the text helps students bridge the gap between theory and real life, with thinking questions prompting them to put theory into practice · Practitioner videos embedded in every chapter of the e-book offer an engaging and unique insight into the applications of theory in the workplace · Opening case studies in each chapter focus on organizations spanning the public, private, and non-profit sectors, demonstrating the relevance of management theory both within and beyond traditional business settings · A diverse and international range of real-world examples woven throughout the text offer a holistic view of management as a global phenomenon Digital formats and resources Introduction to Management is available for students and institutions to purchase in a variety of formats, and is supported by extensive online resources. The e-book offers a mobile experience and convenient access, with learning resources embedded and hyperlinked throughout to offer self-assessment activities and extra support: www.oxfordtextbooks.co.uk/ebooks The student resources, accessible via the e-book, include: - Practitioner videos in every chapter - Self-test questions - Answer guidance to the end-of-chapter questions - Critical thinking guided exercises for each chapter - Flashcard glossary The book's teaching resources, accessible online for adopting lecturers, include: - Additional case studies, to use in class - PowerPoint slides to accompany each chapter - A test bank of multiple-choice questions - Figures from the book, available to download

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

The Bay Tree Book of Preserving is the ultimate book on the subject, providing a one-stop resource. Everyone can enjoy the fruits of their labours with this book from the UK's foremost producer of a huge range of preserves. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains a complete collection of recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, jellies, pickles, chutneys, relishes, cordials, fruit liqueurs, sauces, ketchups, confits and salamis, fruit curds, cheeses and butters, and dried fruits and veggies. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, elderflower cordial, mint jelly, onion marmalade, rhubarb chutney, sloe gin, raspberry jam and piccalilli. There are many others, some of them centuries old, some of them modern inventions, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your muslins and straining funnel and get preserving!