A humorous description of the personnel and other requirements of a proper foxhunt.

A sumptuous cookery book and the definitive guide to the life, times and tastes of the world's favourite Victorian cook Mrs Crocombe. As seen on English Heritage's The Victorian Way YouTube series. Mrs Crocombe is the star of English Heritage's wildly popular YouTube series, The Victorian Way. In delightful contrast to the high-octane hijinks of many YouTube celebrities, The Victorian Way offers viewers a gentle glimpse into a simpler time - an age when tea was sipped from porcelain, not from plastic cups; when mince pies were meaty and nothing was wasted; when puddings were in their pomp and no kitchen was complete without a cupboard full of copper pots and pans. Avis Crocombe really did exist. She was head cook at Audley End House in Essex from about 1878 to 1884. Although only a little is known about her life, her handwritten cookery book was passed down through her family for generations and rediscovered by a distant relative in 2009. It's a remarkable read, and from the familiar (ginger beer, custard and Christmas cake) to the fantastical (roast swan, preserved lettuce and fried tongue sandwiches), her recipes give us a wonderful window into a world of flavour from 140 years ago. How to Cook the Victorian Way is the definitive guide to the life, times and tastes of the world's favourite Victorian cook. The beautifully photographed book features fully tested and modernised recipes along with a transcription of Avis's original manuscript, plus insights into daily life at Audley End by Dr Annie Gray and Dr Andrew Hann, and a foreword by the face of Mrs Crocombe, Kathy Hipperson. It showcases the best recipes from Mrs Crocombe's own book, alongside others of the time, brought together so that every reader can put on their own Victorian meal. It's a moreish smorgasbord of social history an absolute must for fans, foodies and anyone with an appetite for the past. Please note this is a fixed-format ebook with colour images and may not be well-suited for older e-readers.

“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

A Deer Authority’s Best Tips from Decades in the Field As a seasoned hunter, host of a hunting television show, and acclaimed author and editor, Peter J. Fiduccia has amassed prodigious experience in pursuit of the whitetail. Now, he shares his tips, tactics, and techniques with readers, touching on every topic related to hunting whitetail deer. Some of his tips include: Core Areas: key strategies to take a buck in his core area Deer Calls: surefire advice to guarantee a buck will respond to grunt calls Using Scents: a radical scent tactic reveals how to attract bucks during the rut Shot Placement: how to regularly make dead-on one-shot kills Wounded Deer: methods that will drastically improve your tracking skills Scrape Hunting: fail-proof strategies to flush out a mature buck Weather: up your buck hunting success using barometric pressure and weather fronts Terrain: how to identify the places mature bucks regularly travel Fiduccia covers these and many more subjects in Shooter's Bible Guide to Deer Hunting. Hunters will find many ways to hone their skills and bag more deer with this handy guide.

Up close with the ocean's most fearsome and famous predator and the scientists who study them—just twenty-six miles from the Golden Gate Bridge! A few miles from San Francisco lives a population of the ocean's largest and most famous predators. Each fall, while the city's inhabitants dine on steaks, salads, and sandwiches, the great white sharks return to California's Farallon Islands to dine on their favorite meal: the seals that live on the island's rocky coasts. Massive, fast, and perfectly adapted to hunting after 11 million years of evolution, the great whites are among the planet's most fearsome, fascinating, and least understood animals. In the fall of 2012, Katherine Roy visited the Farallons with the scientists who study the islands' shark population. She witnessed seal attacks, observed sharks being tagged in the wild, and got an up close look at the dramatic Farallons—a wildlife refuge that is strictly off-limits to all but the scientists who work there. Neighborhood Sharks is an intimate portrait of the life cycle, biology, and habitat of the great white shark, based on the latest research and an up-close visit with these amazing animals.