Neil Russell-Jones

A must for all cookery libraries and a real treat for those who love stories in a Christmas setting.This is the second book in the series 'The Dining Club of Interesting Occurrences'. The first book was described by fans as 'A fantastic blend of beautifully crafted stories and mouth-watering recipes'. Others described it as 'Taking me into culinary realms and tastes which I would never have entered had it not been for this book.' One reader stated that it had opened his (yes his ) eyes to menus from across the globe The first book 'broke the mould' of cookery and fiction by combining fascinating stories and wonderful recipes together in one book. This second book brings a new perspective to the herbs and spices of the Christmas festive period. Each story is based within the Christmas period, from the first Sunday of and up until Epiphany - the 12th night. Each chapter also has a poem reflecting the particular day of Christmas in which the story is set: written by the members of the Dining Club. As before Lionel has crafted a selection of fascinating and succulent international recipes, building on the setting of the stories each one using a herb or spice so redolent of the Christmas period.

This book breaks the mould of cookery books and of fiction. It is a beautifully crafted set of short stories, written by Neil Russell-Jones, a well-published writer and author, each with a culinary theme that is reflected in menus of specially created recipes from a world-class chef - Lionel Strub. The stories and culinary themes span the globe: ranging from Wales, via Scotland through Greece to the Far East and from the Caribbean, through Hungary, Russia, via Kazakhstan to Canada. The recipes have been developed so anyone can re-create them in their own kitchen without expensive machinery or utensils. The book is set in a Dining Club where members regale each other with interesting tales over a meal, with appropriate refreshment. It encompasses buffets, full meals, picnics, and high tea. Some are humorous, others cover crime and mystery, each tale contains a 'twist' at the end; one tale contains a code which must be cracked and the first lucky solver will receive a prize... find out more in The Dining Club of Interesting Occurrences.

Having your own allotment is an excellent way to ensure that the fruit and vegetables you and your family eat are fresh, organic and actually have flavour. This book takes you step by step through the process of finding and obtaining your allotment and then offers practical information and tips on starting, and then maintaining your plot. In three parts it covers all you need to know about: applying for an allotment, preparing the soil, organic principles and planning and laying out your plot; the vegetables, fruits, herbs and flowers you can grow, plus useful shrubs and trees; and. maintaining the allotment, including gardening techniques, pest and weed control, crop rotation, composting, harvesting and storage and tips on maintaining productivity throughout the year.Contents: About the author; Preface; Part 1: Good Grounding - The Basics; 1. All About Allotments; 2. Our Allotment; 3. Getting Started; 4. Getting to Know Your Soil; 5. Digging; 6. Climate; 7. Understanding the Basics; 8. Tools for you Allotment; 9. Shed and Tool Stores; 10. Organic Principles; Part 2: Know Your Onions - The Plants; 11. About our Crops; 12. The Life Cycle of a Plant; 13. Plant Families; 14. Brassica - The Cabbage Family; 15. Legumes - The Pea and Bean Family; 16. Solanaceae - Tomato and Potato family; 17. Alliaceae - The Onion Family; 18. Apiaceae - The Celery Family; 19. Asteraceae - The Lettuce or Daisy Family; 20. Cucurbitaceae - The Gourd Family; 21. Chenopodiaceae; 22. Fruit; 23. Perennial Crops; 24. Herbs; 25. Cereals and Grasses; 26. Flowers and Trees; Part 3: Maintaining Your Allotment; 27 Planting; 28. Organic Matter; 29. Dealing with Pests, Diseases and Weeds; 30. Crop Rotation; 31. Protecting Your Crops; 32. Enjoying the Fruits of Your Labour; 33. Food for Free; 34. The Allotment Society - Getting Involved; 35. Allotment Tips; 36. The Allotment Year; Index.