Magic is out of fashion. Good manners never are. Jemis Greenwing returned from university with a broken heart, a bad cold, and no prospects beyond a problematic inheritance and a job at the local bookstore. Ragnor Bella is a placid little market town on the road to nowhere, where Jemis' family affairs have always been the main source of gossip. Having missed his stepfather's funeral, he is determined to keep his head down. Unfortunately for his reputation, though fortunately for several other people, he falls quickly under the temptation of resuming the friendship of Mr. Dart of Dartington, Squire-in-training and beloved local daredevil. Mr. Dart is delighted to have Jemis' company for what will be, he assures him, a very small adventure. Jemis expected the cut direct. The secret societies, criminal gangs, and illegal cult to the old gods--to say nothing of the mermaid--come as a complete surprise. Book One of Greenwing & Dart, fantasies of manners—and mischief.

Almost any family looks odd from the outside. But the Stantons are odder than most... So when Poppy Hazleton finally succumbs to her boss Davey Stanton's plea that she join him and his family for Christmas, she has no idea what she's letting herself in for. But the invitation to spend Christmas in the country gets Poppy inextricably entangled in the family politics and convoluted machinations of a group of Cornish eccentrics who come complete with their own witch. And even once Poppy has started adjusting to roof races, thistle shooting and the Stantons' increasingly tangled intrigues over who gets to inherit the crumbling family pile, there's still her adolescent monkey to be dealt with. Not to mention the rather more tempting problem of Davey's gorgeous younger brother.

When the Great Storm-Cat threatens the small English village of Mousehole, only an old fisherman's cat can soothe its fierceness during a dangerous sea venture.

Pies, both savoury and sweet, are universally adored. In this 100-strong collection of recipes Genevieve Taylor presents much-loved classics as well as many brilliantly original new creations. These are pies to comfort the soul and delight the palate. Whether crispy or soft, hot or cold, main course or dessert, here are pies from all around the globe to tempt and satisfy. Pie - the ultimate and very best comfort food! With mouth-watering photography by Mike Cooper. Chapters are: Family Favourite Pies, Frugal Pies, A Pie for the Weekend, A Pie in the Hand, Sweet Pies. Pie! is the fourth book in a series that began with the bestselling Mince! (World Gourmand Award for 'Best UK Single Subject Cookbook') and continued with the brilliant titles Stew! and Soup!.

Sweet or savory, hot or cold, pie is one of the most universally loved foods, and the subject of DK's new cooking bible, Pies. Filled with recipes for every skill level, Pies is sure to be the go-to book for anyone looking to cook with a crust. This beautiful, practical and authoritative book provides recipes for virtually every type of pie, including family-friendly "meal in one crust" varieties, elegant tarts for formal dining, pop-in-your-mouth pies, pies for picnics and get-togethers, wholesome, savory pies for chilly nights, and light, fresh vegetable quiches for long summer evenings. Whether you want to produce an inexpensive, potato-topped fish pie for the whole family, a rustic rabbit and corn feast for Sunday lunch, or a fabulously decadent sour cherry tart to crown a romantic meal for two, Pies has everything you need to produce the results you want with ease.

With an introduction from Hugh Fearnley-Whittingstall The golden crust of a warming pie... The flaky first bite into a Cornish pasty... The soft, moreish encasing of a suet pudding... Pastry is the key to the comforting, homely dishes that we all know and love. In River Cottage Great Pies, Gelf Alderson gives every home cook the tools to reach the heights of pastry greatness with 80 achievable, delicious recipes for every occasion. With a foundational chapter to build your confidence in the kitchen with core recipes for the most popular pastries – including shortcrust, puff and rough puff, hot water, filo, suet, choux and sweet pastries – these become the basis for your pastry-laden masterpieces. And if you don't have time to make pastry from scratch, don't despair – all the recipes are just as achievable and delicious with shop-bought varieties too. The chapters that follow give you every kind of pie you could ever hope for, including Veggie Pies, Open Pies and Tarts, Saucy Pies, Raised Pies, Pasties and Sweet Stuff. Here, you'll find recipes for crowd-pleasing classics, from the ultimate quiche and a traditional beef and ale pie, to the much-loved River Cottage pork pie, and even custard tarts. Whether you need small bites for a buffet or a show-stopping centrepiece for your meal, Great Pies has you covered with reliable recipes for sweet and savoury treats of all kinds, including spanakopita, chicken balti pie and plum, raspberry and hazelnut meringue pie, all rounded out with a chapter on the perfect pie accompaniments – sauces, gravies and custards – so you have everything you need to enjoy mouthwateringly excellent pies time and time again.

British and Irish cuisine, rich in tradition and flavour, has faced challenges in adapting to the modern world. Renowned for its hearty ingredients and lengthy cooking times, this style of cooking often clashes with today’s fast-paced lifestyle, where time is precious and health consciousness prevails. Moreover, these cuisines are known for their quirky and sometimes whimsical dish names. This cookbook celebrates the unique and oddly named dishes of British and Irish fare, offering just under 200 recipes for culinary exploration. Each recipe is preceded by a story delving into the dish’s history and distinct features. While some dishes remain widely recognized and cherished classics, like ‘the full English,’ ‘colcannon,’ ‘toad in the hole,’ and ‘bubble and squeak,’ others are regional favourites, such as ‘scouse’ in Merseyside and ‘parmo’ in the North East. There are also lesser-known, rarely eaten delicacies like ‘apple hat’ and ‘collier's foot.’ For those intrigued by the misleading, such as ‘squab pie’ (made with lamb, not pigeon) or ‘Glamorgan sausages’ (meatless, cheese-based sausages), this book is a treasure trove of culinary surprises. And for the more adventurous, how about trying ‘toenail pudding’ or a slice of ‘fly cemetery’? This book promises to pique your curiosity and introduce you to the charming eccentricities of British and Irish cooking.