{"title":"Marion Boyars Publishers Ltd","description":null,"products":[{"product_id":"9780714530116","title":"Berji Kristin","description":"\u003cp\u003eA nihilistic wit reminiscent of Samuel Beckett.?\u003ci\u003eIndependent on Sunday\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eThe cast-offs of modern urban society are driven out onto the edges of the city and left to make a life there for themselves. They are not, however, in any natural wilderness, but in a world of refuse and useless junk?a place which denies any form of sustainable life. Here, the unemployed, the homeless, the old and the bereft struggle to build shelters out of old tin cans, scavenge for food and fight against insuperable odds.\u003cbr\u003e\u003cbr\u003eAnd yet somehow they survive: it seems that society thrives on the garbage hills because it has always been built on one. In this dark fairy tale full of scenes taken from what has increasingly become a way of life for many inhabitants on this planet, Latife Tekin has written a grim parable of human destiny.\u003cbr\u003e\u003cbr\u003eA major best seller in her native Turkey, Latife Tekin maintains a politically active presence and has written a number of literary works.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSaliha Paker\u003c\/b\u003e translates Turkish poetry and is a member of the Centre for Byzantine, Ottoman and Modern Greek Studies at the University of Birmingham. 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It is a dramatic study of sexual conflict and jealousy between an older and a younger man; as well as a subtle psychological portrait of an inadequate and sexually-obsessed middle-aged man.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eSleuth\u003c\/i\u003e was filmed by Joseph Mankiewicz, with Laurence Olivier and Michael Caine in the leading roles, and this edition is fully illustrated with stills from the film, for which Anthony Shaffer wrote the screenplay.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAnthony Shaffer\u003c\/b\u003e has written several television and stage plays, including the West End success \u003ci\u003eMurderer\u003c\/i\u003e (also available from arion Boyars Publishers). 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She did her research in the British Museum (she had by then written several books of social history) and on the ground, travelling around the country on her sturdy bicycle, staying with her subjects, or under a hedgebank if no other choice. These articles were to form her knowledge-bank which she used in several books that came out during the 1930s and beyond (particularly Here’s England, 1935), but they have never been seen as they were first written. We offer a selection, with a foreword by Lucy Worsley (who is presenting the BBC TV documentary on Hartley to be transmitted in November) and introduced by the writer Adrian Bailey (who befriended Dorothy Hartley in her later life). The 65 articles are illustrated with some of Hartley’s own snapshots which she kept as notes for future reference. The subjects range widely over matters as various as thatching, clog-making, eels, the country chemist, marram grass, sand shoes, crabs, sheep shearing, spring-cleaning, country kitchens, ploughing, weather lore, and elevenses.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308256571765,"sku":"9781903018972","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018972_008dc952-dede-4fb0-bb4f-4d381326cac0.jpg?v=1786029058"},{"product_id":"9781903018200","title":"Honey from a Weed","description":"\u003cp\u003eThis book is perhaps the jewel in Prospect’s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ‘the book is a large and grandiose life history, a passionate narrative of extremes of experience.’ Jeremy Round called Patience Gray ‘the high priestess of cooking’, whose book ‘pushes the form of the cookery book as far as it can go.’ Angela Carter remarked that ‘it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.’ The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the André Simon Book Prize committee in 1987.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308309590389,"sku":"9781903018200","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018200_b8d16417-8ebe-4ad5-8ea1-3464c388db4a.jpg?v=1786029033"},{"product_id":"9781903018514","title":"Persia in Peckham","description":"Persepolis  is a foodie's paradise. Sally Butcher and her husband Jamshid have created a food store from heaven, gathering all that's best from Iran and the Middle East. Chef and food writer Tom Norrington Davies remarks that 'Persepolis is my corner shop. But even if it wasn't, I'd happily cross town and country to get there. Otherwise I'd miss the heady scent of their herbs and spices every time I opened my kitchen cupboards.  Persepolis  is an emporium in the true sense of the word. It feels exotic and local all at once, and this is, in no small part, thanks to Sally Butcher. She is always happy to give advice on everything from chick peas to hookahs with the same warm mix of humour, expertise and enthusiasm. And if the samovar is on you get all the above with a cuppa. Persepolis is the sort of place no neighbourhood should be without.'  This book distills all that is remarkable about the shop and the style of cooking that it supports. Sally herself is English, but she has had to learn the ways of her customers and her husband's family. She is a matchless interpreter of Persian food and cookery, as well as of modern Iran and the tremendous changes that have been going on in that society since the revolution. This book offers readers a way to enter into the Persian experience, to understand how the cuisine has developed, and to appreciate how the cookery (and the society) is reacting to the modern world. The recipes are full and informative, covering every aspect of Persian cookery from soups and stews to drinks and sweetmeats. This will be a book to remember, and a book that will be applauded and endorsed by some of the most respected of our modern food writers and chefs.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308309688693,"sku":"9781903018514","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018514_a00ff90b-bb56-41e3-872e-47795a0ed847.jpg?v=1786034658"},{"product_id":"9781903018576","title":"The Road to Vindaloo","description":"\u003cp\u003eA book tracing the development of Anglo-Indian cookery, in other words the curry, in English and Scottish cookery books from its earliest appearance in the 18th century through to modern works by Camilla Punjabi and Marguerite Patten. It wanders the lanes and byways of the British occupation of India, unearthing delightful accounts of Imperial eating and explaining how we have grown accustomed to the spice-box of the Raj. The broad intention is to reproduce early recipes for curry and accounts of Anglo-Indian food in their original words. The majority come from printed books, but some are drawn from manuscripts. The narrative traces our enjoyment of Oriental flavours from the 17th century through to the first appearance of a recipe for curry in Hannah Glasse in 1747.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308309786997,"sku":"9781903018576","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018576_1e4fb85f-d52c-44b9-853b-8a78f42bdf98.jpg?v=1786029038"},{"product_id":"9781903018927","title":"Palladius","description":"\u003cp\u003ePalladius wrote in the 5th century AD. His is the latest of Roman agricultural texts and perhaps for that reason was the treatise most widely distributed in the medieval world, being translated into Italian, Catalan and Middle English, among other languages. Later, Palladius fell into neglect as the Renaissance preferred more classical authors (Cato, Varro, Columella.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308309852533,"sku":"9781903018927","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018927_c3828c8a-9239-4911-a364-4ff0aaf84a18.jpg?v=1786029055"},{"product_id":"9781903018309","title":"Cooking Weeds","description":"The weeds of the field and garden have two big advantages in the kitchen: firstly, they are free to anyone; secondly, they contain any amount of dietary goodness, often not so readily available form the anemic products of the hothouse and intensive farm. And what is really needed is a set of recipes to turn them into everybody's favorite supper. This Vivien Weise provides in spades. With plenty of clear illustrations of the plants in question-ensuring that every reader will be able to identify the quarry when out gathering-Vivien has created a series of vegetarian dishes (all the recipes are meat-free_ with a defiantly modern slant: comfrey hamburgers, daisy ginger soup, dandelion salad with a banana yogurt sauce, dead nettle eggplant spread, ground elder layered pancakes, and many more. The great charm of this book is that you can go into the vegetable plot with two baskets: one for dinner and one for the compost heap. While gathering you supper, you weed the garden. In the popular weed-cookery courses the Vivien gives at her home in Germany, she demonstrates the culinary value of upwards of a hundred different plants. The value of weeds is a given in Mediterranean countries where wild-plant salads are commonplace. It was also understood by our own ancestors who recognized that many of these plants-now derided as pests-might actually taste nice (stinging nettle soup is but one hangover from this era), and that they also had a great therapeutic value: the lesser celandine, for instance, was a particular remedy for scurvy; the dandelion is a diuretic. They also have very high vitamin, mineral and protein content, especially in comparison with cultivated vegetables. For example, the dandelion has 3.3% protein per 100g (the lettuce 0.9%); ground elder has 648mg of vitamin A per 100g (broccoli 370mg); Good King Henry 3.5 mg of iron per 100g (swiss chard 2.2mg).  Vivien Weise also writes travel books and has camped, cooked and visited all the world's continents. She now lives in Germany where she gives courses in weed cookery to an increasingly appreciative public.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308309918069,"sku":"9781903018309","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018309_471d7af2-3d4d-40ae-898a-d10ffa94e8e3.jpg?v=1786029035"},{"product_id":"9781903018699","title":"Geoponika","description":"This remarkable anthology of classical agricultural texts, entitled `Farm Work' or Geoponika, was compiled at the behest of the Byzantine emperor Constantine VII Porphyrogenitus (AD 913-959). Under his direction a series of handbooks was produced, distilling useful knowledge from more than a millennium of Greek and Latin writing on various subjects of practical use from diplomacy and siege warfare to farming. It is of particular value to modern scholars because it quotes from texts that have long since been lost to the world, particularly from authors of the late classical period whose works reflected the agricultural practices of Anatolia, Africa and the Near East.\u003cbr\u003e\u003cbr\u003eAlthough the Geoponika has been known in Britain since it was first published here in 1704, there has only been the one English translation, by the Rev. Thomas Owen in 1804\/5. Andrew Dalby has considered the original afresh, leaning on the more modern edition of the Greek by Beckh in 1894, and has come up with a more fluent and comprehensible version for the present-day reader. His expertise in matters of food and cookery in the classical and Byzantine world has contributed greatly to the wider utility of his translation. So little is known, or published, about Byzantine food culture and domestic economy that this book should be a really important step forward for students and scholars alike.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308310016373,"sku":"9781903018699","price":45.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018699_268a88ff-a0cc-4aa9-ad17-c780737f9a31.jpg?v=1786029044"},{"product_id":"9781903018903","title":"Sud de France","description":"Languedoc-Roussillion (not forgetting the Midi-Pyrenees and Aquitaine) are the regions of France most settled by English expatriate colonists. Caroline Conran has spent much time there since the early 1970s and her collection of recipes reflects years of travel, conversation, cooking, eating and drinking. She has shared her knowledge with English readers in a previous book, Under the Sun: Caroline Conran's French Country Cooking, but here she concentrates upon this single region of Languedoc which curls up from the Spanish border, along the Mediterranean coast as far as the Rhone valley. This is not polite France, this is 'in your face' France; its history buried amidst the Crusades and Cathars, its towns and cities - Nimes, Toulouse, Carcassonne, Narbonne, Perpignan, Montpellier, Beziers - making up a fiercely independent region. Its people are passionate about rugby, about hunting and foraging, with a cuisine of their own, more Southern, simpler, more earthy, and less influenced by the Michelin style of cooking than the rest of France. There will be information on the particular specialities of the pays, such as chestnuts, sweet onions, Bouzigues mussels and oysters (shellfish reared in the Bassin de Thau), salt cod, poufres (baby octopus), charcuterie, salades sauvages (salads of wild plants), the rose coloured garlic of Lautrec, wild asparagus and local mushrooms. There will be descriptions of places where oysters, truffles, chestnuts or calcots - a giant spring onion, eaten roasted on a fire of vine-prunings - are the obsession of everyone in the community. Caroline Conran is a writer with a quiver of successful books in her armoury. From Poor Cook to the Conran Cookbook, to her groundbreaking translations of Michel Guerard and other French chefs.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308310147445,"sku":"9781903018903","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018903_425788d9-e3c7-4acd-92a8-825281c7cc6a.jpg?v=1786029054"},{"product_id":"9781903018835","title":"Testicles","description":"\u003cp\u003eThis sparkling book was first published in France in 2005 and has been magnificently translated into English by the food writer and historian Giles MacDonogh. It is part cookery book, part dictionary and part cultural study of testicles: human and animal. Their culinary use is the bedrock, although it would be impossible to ignore the wider implications of these anatomical jewels. Blandine Vié has a delicious way with words, and a delight in exploring the furthest corners of our vocabulary, both scurrilous and euphemistic.The book opens with a discussion of balls, of pairs, of virility and the general significance thereof; it then delves more deeply into the culinary use of testicles, in history and across cultures; there follows a recipe section that ranges the continents in search of good dishes, from lamb’s fry with mushrooms, to balls with citrus fruit, to the criadillas beloved of bullfighters, and Potatoes Léontine, stuffed with cocks’ stones. (There are, however, no recipes for cannibals.) To close, there is an extensive dictionary or glossary, drawing on many languages, which illustrates the linguistic richness that attaches to this part of the body. It is in this section particularly that the ingenuity and intelligence of the translator is on display as he converts the French original into something entirely accessible to the English reader.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308310278517,"sku":"9781903018835","price":18.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018835_b02ba8be-1e33-48c8-96b8-865e6f30cb5f.jpg?v=1786029050"},{"product_id":"9781903018880","title":"First Catch Your Hare","description":"Quite simply, the most important-and the most printed-English cookery book of the eighteenth century which defines for many the food and dining customs of the Georgian era. This is a facsimile edition, for the first time in paperback. The hardback version of this book was published by Prospect in 1994. The facsimile is of the first (1747) edition and preserves its large format. This edition also contains considerable information about Hannah Glasse in a biographical introduction, as well as two essays on the degree to which Glasse was indebted to other authors for her recipes. These essays (by Jennifer Stead and Priscilla Bain) were important milestones in our understanding of the techniques of early cookbook compilation when they first appeared. There is also a detailed and informative glossary, with illustrations where necessary, which help the reader interpret the recipes and the ingredients referred to. The book has a modern index. Hannah Glasse was a remarkable woman. She was not a professional cook, rather her expertise was in dressmaking and mercery. Nor was she born with any natural advantages. As the illegitimate offspring of a Northumberland gentleman lawyer, she had to make her way in the world-not greatly helped by a somewhat ineffective husband and large family. Thus she turned to a variety of moneymaking ventures, among which was this book (sold direct through a list of subscribers and the shops of friends rather than the book trade). She seems to be almost self-taught both in literacy (her early letters are by no means models of grammar or spelling) and in cookery. Even if her recipes are often filched from other people's books, she certainly puts her own gloss on many of them, and there is a definite authorial voice to the text as a whole. Glasse's book is particularly significant both in its attitudes to the influence of French cookery on the English middle classes and in its reflection of the roles of mistress and servant in the running of an urban household. Its recipes are often successful and still capable of reproduction in the modern kitchen. The first curry recipe printed in England appears here. 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Her collection of historic and new recipes will inspire readers interested in heritage fruits and seasonal cookery to welcome the dazzling colour and inimitable flavour of the ancient damson into their kitchens. This book is part of Prospect Books’ English Kitchen series, which includes volumes on rhubarb, quinces, and other traditional foods.As an academic, Gothie specializes in food studies, tourism studies, and museum studies.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308376928629,"sku":"9781909248588","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781909248588_f1519873-96dd-4d4a-88b6-5949b62a0ef4.jpg?v=1786029297"},{"product_id":"9781909248687","title":"Freekeh, Wild Wheat \u0026 Ancient Grains","description":"Ancient supergrains, now modern staples, are growing in popularity in our health conscious age. 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This great culinary tradition began its decline around the time of the First World War, and collapsed with the outbreak of war in 1939.  Now, over eighty years later, it remains forgotten, as even those who experienced its final stages have passed away.  Hopefully Peter Brears’ book will go a long way in reviving interest in it,  and encouraging further appreciation and enjoyment of all its diverse aspects.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56308976550261,"sku":"9781909248793","price":40.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781909248793_3efd2253-032e-4c76-be28-28e2271435fb.jpg?v=1786029304"},{"product_id":"9781909248335","title":"Traditional Food in Yorkshire","description":"\u003cp\u003eThere has been no serious consideration of local food in England. Most available material is lightweight, not very informative, and a waste of time for serious students. 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The book was written by the Italian refugee, educator and humanist Giacomo Castelvetro who had been saved from the clutches of the Inquisition in Venice by the English ambassador, Sir Dudley Carleton in 1611. When he came to England, he was horrified by our preference for large helpings of meat, masses of sugar and very little greenstuff. The Italians were both good gardeners, and familiar with many varieties of vegetable and fruit that were as yet little known in England. He circulated his Italian manuscript among his supporters, dedicating it to Lucy, Countess of Bedford, herself a keen gardener and patron of literature. Gillian Riley's translation of this hitherto unpublished document has been recognized as being fluent, entertaining and accurate from its first appearance in 1989. Castelvetro takes us through the gardener's year, listing the fruit and vegetables as they come into season, with simple and elegant ways of preparing them. Practical instructions are interspersed with tender vignettes of his life in his native city of Modena, memories of his years in Venice and reminiscences of his travels in Europe","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56313106202997,"sku":"9781903018644","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018644_a28602fd-6260-4909-82ff-4d89fa2a9ef1.jpg?v=1786029043"},{"product_id":"9781903018941","title":"Mediterranean Seafood","description":"\u003cbr\u003eBinding: Paperback \/ softback","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56313106268533,"sku":"9781903018941","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018941_116c3b2f-665f-4fe4-ba94-c836f032ae24.jpg?v=1786029057"},{"product_id":"9781903018460","title":"Water of Life","description":"The conventionally held historical view is that the distillation of wine was invented in the mid twelfth century by scholars at Salerno. This book contends that the process has a much more ancient history starting with Dionysian mystery cults in the fifth century BC. These early spirits far from being seen or used in contemporary 'booze' related terms, were seen as possesing magical fire based powers, and were later seen as giving life, youth and mental clarity, often to be rubbed on the skin rather than drunk. All the usual suspects are here - gnostics, templars et al, but so is an enormous amount of highly detailed and fascinating research.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56313106366837,"sku":"9781903018460","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781903018460_15e963be-c159-44df-9d9d-3d314f231ce7.jpg?v=1786029037"},{"product_id":"9781909248564","title":"Cherries and Mulberries","description":"From ‘Bing’ cherries, names after one of the Chinese workers in the 1870s Oregon cherry farm owned by Henderson Lewelling, to maraschino cherries which originated in Yugoslavia when a liqueur was added to the local cherry ‘Marasca’, cherries are a herald of summer.  They originated in the Caucasus Mountains, and were mentioned in 74 BC by Pliny the Elder, and then spread from Rome to Britain. We have much to learn about cherries and mulberries, and we need to discover how versatile they are. Now, the country that produces the most cherries is Turkey, but they are easy to grow in your own garden, attract the local wildlife and birds, and are beautiful.","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56313124159861,"sku":"9781909248564","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781909248564_e9f771ea-3987-4527-adf7-f5fe12e3e8b0.jpg?v=1786029295"}],"url":"https:\/\/backstory.london\/collections\/publisher-marion-boyars-publishers-ltd.oembed","provider":"Backstory","version":"1.0","type":"link"}