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What is it about the word 'entertaining' that sends people into a state of panic? In Nothing Fancy, New York Times food columnist Alison Roman ...
Few wine books can be called classic, but the first edition of THE WORLD ATLAS OF WINE made publishing history when it appeared in 1971 ...
Fitness enthusiasts, Pilates instructors and practitioners, and physical therapists.
Packed with essential gardening advice, keep your garden in great condition all year round with the newly updated Australian edition of this bestselling guide.
Discover ...
The debate over the merits of power tools vs. hand tools has raged for years, but the bottom line is that you need both to ...
This second edition of this bestseller provides an in-depth look at the philosophy and practice of Yin Yoga with illustrated how-to sections, including detailed descriptions ...
'Their combined passion for fragrance is infectious, and they love teaching.' Telegraph
Not only is candle making and scent development a wonderfully relaxing craft, it ...
An excellent recap, with wonderful access and forensic detail on the Premier League's rise to global alpha status... All told with an arch sense ...
"It's hard to be brave,' said Piglet, sniffing slightly, "when you're only a Very Small Animal."
Rabbit, who had begun to write very ...
Product Details100% cotton canvasInner pocketFlat tote15" w x 17" h11" strap (hanging)Made in the USA
A vibrant plant-based cookbook from the Guardian 'New Vegan' columnist and award-winning author of Fresh India
Modern, vibrant, fuss-free food made from British ingredients but ...
Acclaimed woodworking craftsman and author Ken Horner presents 50 easy-to-follow plans for exciting and practical kitchen projects in his new book Kitchen Projects for the ...
THE POWER OF NOW has proved to be one of the greatest spiritual books written in recent times. It contains a power that goes beyond ...
This book is nothing short of life changing. It gives us a new vocabulary by which to understand ourselves and others. Attached is the kind ...
These hearty one-pot meals, flavoured with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie ...