A simple story of a young Welsh rugby fan who hasn't had a chance to see a game because his parents are working all the time. But then he meets a friend and has a chance to see his beloved Wales play.

The little Welsh fan has a chance to see Wales play in a major tournament! A story for 3-5 year olds.

Rugby union has undergone immense change in the past two decades - introducing a World Cup, accepting professionalism and creating a global market in players - yet no authoritative English-language general history of the game has been published in that time. Until now. A Game for Hooligans brings the game's colourful story up to date to include the 2007 World Cup. It covers all of the great matches, teams and players but also explores the social, political and economic changes that have affected the course of rugby's development. It is an international history, covering not only Britain and France but also the great rugby powers of the southern hemisphere and other successful rugby nations, including Argentina, Fiji and Japan. Contained within are the answers to many intriguing questions concerning the game, such as why 1895 is the most important date in both rugby-union and rugby-league history and how New Zealand became so good and have remained so good for so long. There is also a wealth of anecdotes, including allegations of devil-worship at a Welsh rugby club and an account of the game's contribution to the Cuban Revolution. This is a must-read for any fan of the oval ball.

Hunangofiant y cyflwynydd a'r pyndit rygbi poblogaidd Rick O'Shea. Cynrychiolodd ei dad ei wlad, gan chwarae i Gymru a'r Llewod yn y gamp, a chwaraeodd Rick yntau ar lefel ysgol, clwb a choleg. Mae'n hawlio'r hynodrwydd o fod yn fewnwr a newidiodd i chwarae yn safle prop! This is the autobiography of the popular Welsh rugby pundit and presenter, Rick O'Shea. Rick comes from good rugby stock, his father John having played for Wales and the British Lions. He's no stranger to playing the game himself, having played schoolboy, club and Student rugby. He has the unusual distinction of being a scrum half who was converted to play prop!

Addasiad Saesneg o Cyfres Alun yr Arth: Alun yr Arth a'r Gêm Fawr. Wrth fynd i weld gêm rygbi gyda'i dad, mae Alun yn breuddwydio am wisgo'r crys coch a chwarae dros Gymru! -- Cyngor Llyfrau Cymru

In the 1970s, an age long before World Cups, rugby union to the British public meant Bill McLaren, rude songs and, most of all, Wales. Between 1969 and 1979, the men in red shirts won or shared eight Five Nations Championships, including three Grand Slams and six Triple Crowns. But the mere facts resonate less than the enduring images of the precision of Gareth Edwards, the sublime touch of Barry John, the sidesteps of Gerald Davies and Phil Bennett, the courage of J.P.R. Williams, and the forward power of the Pontypool Front Row and 'Merv the Swerve' Davies. To the land of their fathers, these Welsh heroes represented pride and conquest at a time when the decline of the province's traditional coal and steel industries was sending thousands to the dole queue and threatening the fabric of local communities. Yet the achievements of those players transcended their homeland and extended beyond mere rugby fans. With the help of comedian Max Boyce, the culture of Welsh rugby and valley life permeated Britain's living rooms at the height of prime time, reinforcing the sporting brilliance that lit up winter Saturday afternoons. In Nobody Beats Us, David Tossell, who spent the '70s as a schoolboy scrum-half trying to perfect the Gareth Edwards reverse pass, interviews many of the key figures of a golden age of Welsh rugby and vividly recreates an unforgettable sporting era.

Mary-Anne Boermans believes passionately that traditional British food, refined over centuries, can be tastier, healthier, more exciting and easier to prepare than anything mass-produced. Moreover, by following the collective wisdom of our culinary ancestors we can both save money and drastically reduce food wastage. DEJA FOOD is a return to the food of times past. It is how we used to eat, being inventive with the less expensive cuts of meat, using richly flavoured leftovers to create stunning new dishes, making the most of seasonal ingredients served simply and deliciously in ways we have forgotten. It’s frugal, but full of flavour, deliciously different, yet proudly traditional. This delectable collection includes recipes for meat, poultry, game, offal, vegetable and fish. There are skinks, hashes, puddings and pies. Goose, shrimp, parsnips et al will be potted, stewed and fricasseed into hearty, flavourful food that stands up to the best modern recipes. And Mary-Anne will reveal the fascinating stories behind the dishes. DEJA FOOD is real food, perfected over centuries, that is just as mouth-watering today as it was then.