Starting life in the gutter, Jean-Marie d'Aumout rises through the ranks of eighteenth-century French society propelled by his wits and an obsession with finding the perfect taste. But beyond the palace walls, revolution is in the air and the country is clamouring with a hunger of a different kind.
The international bestseller by legendary statisticians Hans, Ola and Anna Rosling: inspiring and revelatory, filled with lively anecdotes and moving stories, Factfulness is an urgent and essential book that will change the way you see the world, and make you realise things are better than you thought.
From little beginnings: the extraordinary story of a bloodstained, diminutive crumb of a servant girl who went on to shape the world. Exuberant and utterly distinctive, LITTLE recalls a momentous stretch of French history through the eyes of Marie Groscholtz, who survives the harshest of beginnings and most violent of revolutions to craft her place in history. LITTLE is a stunning artefact of a novel; a wonderfully grisly reimagining of the life and times of Madame Tussaud. Carey weaves a tale of heartfelt sympathy and jet-black humour; eccentric oddity and utter enchantment. Dickensian in style with an unforgettable cast of characters, LITTLE is a masterpiece for modern times.
The white colonisers of Australia suffered from Alliumphobia, a fear of garlic. Local cooks didn�t touch the stuff and it took centuries for that fear to lift. This food history of Australia shows we held onto British assumptions about produce and cooking for a long time and these fed our views on racial hierarchies and our place in the world. Before Garlic we had meat and potatoes; After Garlic what we ate got much more interesting. But has a national cuisine emerged? What is Australian food culture?
Renowned food writer John Newton visits haute cuisine or fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have cooked and eaten over centuries. His observations and recipes old and new, show what has changed and what hasn�t changed as much as we might think even though our chefs are hailed as some of the best in the world.