Is this a cookbook?

Well, it's full of Heston's typically brilliant, delicious and inventive recipes, including green gazpacho, beetroot and pea salad, quinoa with vegetables, Moroccan pasties, hemp panna cotta, banana and parsley smoothie, tomato and coffee muffins, parsnip granola, rice ice cream, sherry vinegar posset, cricket ketchup and thyme and orange kombucha, not forgetting popcorn chicken with real popcorn. Every recipe is simple, straightforward and totally do-able. This is Heston at his most accessible.

But there's so much more. Each of the 70 recipes is accompanied by Heston's thoughts, stories, insights and hacks, turning each cooking session into a journey that'll excite and inspire and reveal a whole world of culinary possibilities and fresh perspectives. Brought to life by the incredible illustrations by Dave McKean, Heston's long-term collaborator and widely acknowledged as one of the greatest illustrators at work today, it's the next best thing to having Heston as your sous-chef.

So why not get in the kitchen and have an adventure?

A value pack compiled for Oxford Brookes University Genetics Students.

With his trademark charm and biting wit, award-winning filmmaker Michael Moore sets off on a rollicking journey to the heart of America, hoping to discover why the American pursuit of happiness is so riddled with mass violence.

Moore boldly asks a question that post September 11, no other American dare ask: “Are we a nation of gun nuts – or are we just nuts?”

For Americans, it is a damningly funny indictment of a culture of fear that is armed to the teeth and running amuck. For everyone else it is a humorous warning about what coul happen to any country that chooses the American Way of creating a massive permanent underclass that must be fought off with constitutionally protected Uzi.

Back by popular demand, a lower-priced version of the must-have book from the genius behind the Fat Duck, the restaurant named best in the world by "Restaurant "magazine.

The cookbook hailed by the "Los Angeles Times "as a "showstopper" and by Jeffrey Steingarten of "Vogue "as "the most glorious spectacle of the season...like no other book I have seen in the past twenty years" is now available in a reduced-price edition. With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal's improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean--and filled with photographs by Dominic Davies--this artfully rendered celebration of one of the world's most innovative and renowned chefs is a foodie's dream.

Charlton Heston, like the roles he has played on both stage and on screen, has had a large infuence on both American and world cinema. He is famous throughout the world for his throughtful portrayal of biblical and historical heroes - Moses in "The Ten Commandments", Ben Hur, Mark Anthony and as Michelangelo in "The Agony and the Ectasy". In his memoirs, Charlton Heston reflects on his life, his career as an actor, and the political and personal principles which have influenced him. He tells stories of his contemporaries and co-stars, who include almost all the famous stage and screen names of the past 40 years.

There is no meal on this planet or any other that Heston Blumenthal can't prepare. In spring 2009, on his British television series "Heston's Feasts," he re-created the impossible "Drink Me" potion from Alice in Wonderland and reinvented Henry VIII 's mythical Cockentrice. In Heston's "Fantastical Feasts," the chef extraordinaire prepares six incredible new feasts inspired by history, literature, and legend, and takes us along for the ride.

In this imaginatively illustrated book, each chapter charts the realization of a feast, with its challenges and ideas, culminating with the final recipes. The book consists of a Willy Wonka Feast, a Fairy Tale Feast, an Edwardian Feast, a Gothic Feast, a '70s Feast, and--of course--a Feast of the Future. Delving deep into the world of each dish, Blumenthal creates poison apples, transforms pumpkins into carriages, and builds Edwardian gingerbread houses with sugar windows. Scouring Italy for rare mushrooms and Switzerland for wild boar, he records the journeys and inspiration behind each meal, laying it all out in grandly illustrated detail. Witness his delectable riffs on Dr. Seuss's "Green Eggs and Ham" and Roald Dahl's "Lickable Wallpaper," and even try the recipe if you dare.

Featuring ornate illustrations by artist Tom Lane and an exuberant interior design, Heston's "Fantastical Feasts " is a mind-boggling and irrepressible new accomplishment from one of the most electric chefs in the world.

Here are the feasts that really are fit for a king - or queen. This delightful book explores the history of royal dining from the bustling kitchens of the Middle Ages to the informal dinner parties of today. Susanne Groom, a former curator at Historic Royal Palaces, considers the diets of monarchs from Richard II to Elizabeth II, revealing the exotic beasts served at medieval courts, the 48-day picnic prepared for Henry VIII and Francois I of France at the Field of Cloth of Gold, the romantic suppers made for Charles II and his mistresses, Queen Victoria's love of nursery food, and the gluttonous appetite of Edward VII. We also learn about royal table manners, the earliest cookbooks, the hiring of flamboyant chefs and the intrigues of unscrupulous kitchen staff, the ever-changing health advice given to the sovereign, and the influence of royal diet on the average family fare. Full of lively anecdotes, colourful characters, rarely seen illustrations, and menus from state banquets, weddings, coronations and jubilees, At the King's Table is a treat for all culinary fans.

One of the world's most renowned chefs, Heston Blumenthal has made his name creating such original - and some might say bizarre - dishes as Snail Porridge and Nitrogen Scrambled Egg & Bacon Ice Cream at his internationally acclaimed restaurant, The Fat Duck. Heston decided, though, that it was time to go back to both his and our roots and to focus his creative talent on reinventing some of our most well-known and abused dishes. In order to do this he travelled around the world in search of 'perfect' versions of eight dishes which represent the essence of our culinary heritage: Roast Chicken & Roast Potatoes Pizza Bangers & Mash Steak Spaghetti Bolognese Fish & Chips Black Forest Gateau Treacle Tart & Ice Cream Everybody's idea of 'perfection' is different, and so Heston, drawing on interviews with experts and cooks as well as using his own culinary and scientific research, sets out to discover what makes these standards so great. He explores the origins of each dish, how to find the best ingredients, and of course the many different ways - and whys - of cooking them to perfection. He reveals priceless culinary tips along the way: everything from how to cut potatoes for flawless frying, to what makes the choicest beef, to the secret ingredients in the perfect spaghetti Bolognese, to capturing the essence of a fish and chip shop in a perfume bottle, to making aerated chocolate bars at home with a vacuum cleaner. In Search of Perfection examines the role of food in our lives and memories and is a completely original, inspiring and fascinating exploration of these kitchen classics.

Recent advances that allow scientists to quickly and accurately sequence a genome have revolutionized our view of the structure and function of genes as well as our understanding of evolution. A new era of genetics is underway, one that allows us to fully embrace Dobzhansky's famous statement that "Nothing in biology makes sense except in the light of evolution". Genetics: Genes, Genomes, and Evolution presents the fundamental principles of genetics and molecular biology from an evolutionary perspective as informed by genome analysis. By using what has been learned from the analyses of bacterial and eukaryotic genomes as its basis, the book unites evolution, genomics, and genetics in one narrative approach. Genomic analysis is inherently both molecular and evolutionary, and every chapter is approached from this unified perspective. Similarly, genomic studies have provided a deeper appreciation of the profound relationships between all organisms - something reflected in the book's integrated discussion of bacterial and eukaryotic evolution, genetics and genomics. It is an approach that provides students with a uniquely flexible and contemporary view of genetics, genomics, and evolution. Online Resource Centre: - Video tutorials: a series of videos that provide deeper, step-by-step explanations of a range of topics featured in the text. - Flashcards: electronic flashcards covering the key terms from the text. For registered adopters of the text: - Digital image library: Includes electronic files in PowerPoint format of every illustration, photo, graph and table from the text - Lecture notes: Editable lecture notes in PowerPoint format for each chapter help make preparing lectures faster and easier than ever. Each chapter's presentation includes a succinct outline of key concepts, and incorporates the graphics from the chapter - Library of exam-style questions: a suite of questions from which you can pick potential assignments and exams. - Test bank of multiple-choice questions: a ready-made electronic testing resource that can be customized by lecturers and delivered via their institution's virtual learning environment. - Solutions to all questions featured in the book: solutions written by the authors help make the grading of homework assignments easier. - Journal Clubs: a series of questions that guide your students through the reading and interpretation of a research paper that relates to the subject matter of a given chapter. Each Journal club includes model answers for lecturers. - Instructor's guide: The instructor's guide discusses the educational approach taken by Genetics: Genes, Genomes, and Evolution in more detail, why this approach has been taken, what benefits it offers, and how it can be adopted in your class.

This series was initiated as an extension of, and support for, the International Ha- book of Self-study of Teaching and Teacher Education Practices (Loughran, Ham- ton, LaBoskey, & Russell, 2004). As such, the books that comprise the series are designed to offer new and engaging ways of examining issues (both theoretical and practical), associated with self-study research. Throughthis text, the editorshave takena boldstand in holdingupto scrutinythe work of a number of scholars in ways that shed new light on the methods, practices and outcomes of their self-study endeavours. They have assembled an outstanding array of authors that demonstrates well the way in which the self-study com- nity functions as a collaborative and supportive enterprise in the work of teacher education. Deborah Tidwell, Melissa Heston and Linda Fitzgerald are an experienced and talented team of editors who have accepted responsibility for a numberof the recent Castle proceedings (Fitzgerald, Heston, & Tidwell, 2006; Heston, Tidwell, East, & Fitzgerald, 2008; Tidwell, Fitzgerald, & Heston, 2004, the bi-ennial conference of AERA's S-STEP SIG). Through that work they have been fortunate to be fully immersed in the most up to date and in uential research conducted by members of the self-study community. As a consequence of that involvement and leadership they have been exceptionally well placed to be familiar with, and therefore attract, authorsthat have a great deal to offer by sharing their work through this exceptional text.

This series was initiated as an extension of, and support for, the International Ha- book of Self-study of Teaching and Teacher Education Practices (Loughran, Ham- ton, LaBoskey, & Russell, 2004). As such, the books that comprise the series are designed to offer new and engaging ways of examining issues (both theoretical and practical), associated with self-study research. Throughthis text, the editorshave takena boldstand in holdingupto scrutinythe work of a number of scholars in ways that shed new light on the methods, practices and outcomes of their self-study endeavours. They have assembled an outstanding array of authors that demonstrates well the way in which the self-study com- nity functions as a collaborative and supportive enterprise in the work of teacher education. Deborah Tidwell, Melissa Heston and Linda Fitzgerald are an experienced and talented team of editors who have accepted responsibility for a numberof the recent Castle proceedings (Fitzgerald, Heston, & Tidwell, 2006; Heston, Tidwell, East, & Fitzgerald, 2008; Tidwell, Fitzgerald, & Heston, 2004, the bi-ennial conference of AERA's S-STEP SIG). Through that work they have been fortunate to be fully immersed in the most up to date and in uential research conducted by members of the self-study community. As a consequence of that involvement and leadership they have been exceptionally well placed to be familiar with, and therefore attract, authorsthat have a great deal to offer by sharing their work through this exceptional text.

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!

In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. In the first section of The Big Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation. With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.

Mohammad Ali Jamalzadeh, acclaimed as the father of modern Persian short story, wrote this work. Sar o Tah-e Yak Karbas. to provide his fellow Iranians a memoir in story form of traditional Islamic life in Iran before westernization. Originally published in 1983. The Princeton Legacy Library uses the latest print-on-demand technology to again make available previously out-of-print books from the distinguished backlist of Princeton University Press. These editions preserve the original texts of these important books while presenting them in durable paperback and hardcover editions. The goal of the Princeton Legacy Library is to vastly increase access to the rich scholarly heritage found in the thousands of books published by Princeton University Press since its founding in 1905.