Abilio Estévez

Abir Mukherjee is the bestselling author of the award-winning Wyndham &amp; Banerjee series of crime novels set in 1920s India and the British Book Awards Crime Thriller of the Year 2025 Hunted. His books have been translated into sixteen languages and won various awards including the CWA Dagger for best Historical Novel, the Prix du Polar Européen, and the Wilbur Smith Award for Adventure Writing. 
 
 
He also co-hosts the popular Red Hot Chilli Writers podcast which takes a wry look at the world of books, writing, and the creative arts, tackling everything from bestsellers to pop culture. Abir grew up in Scotland and now lives in Surrey with his wife and two sons. 
 
 
Website: abirmukherjee.com Twitter, Threads &amp; Instagram: @radiomukhers Facebook: AuthorAbir

Abir Mukherjee

Abolqasem Ferdowsi

Abraham Lincoln

Abraham L. Newman is a professor at the School of Foreign Service and Government Department at Georgetown University. He is a 2022-2023 Berlin Prize winner and his work has been published in leading outlets like The New York Times, The Financial Times, The Washington Post, Nature, Science, Foreign Affairs, Foreign Policy, Harvard Business Review, and Politico.

Abraham Newman

Abraham Verghese

Absolut Vodka

Ad Putter

Ada Moncrieff is the author of Murder Most Festive, Murder at the Theatre Royale and Murder at Maybridge Castle. She lives and works in London.

Ada Moncrieff

Adam Aleksic is a linguist and content creator posting educational videos as the “Etymology Nerd” to an audience of over two million. As a linguistics student at Harvard College, he founded and served as president of the Harvard Undergraduate Linguistics Society. He’s discussed online language on NPR, repeatedly contributed to The Washington Post, and his work has been mentioned in The New York Times, The Economist, and The Guardian. He’s lectured on language and social media at Stanford, Yale, Georgetown, and other top universities, including a TEDx talk at the University of Pennsylvania. Adam is based in New York City, where he spends a lot of time scrolling TikTok for “research.”

Adam Aleksic

Adam Alter is an Associate Professor at New York University's Stern School of Business, and holds an affiliated appointment within the Psychology Department. He is the author of the New York Times bestseller Drunk Tank Pink: And Other Unexpected Forces That Shape How We Think, Feel and Behave and has written for The New York Times, New Yorker, Atlantic, Wired, Popular Science and numerous other publications.

Adam Alter

Professor Adam Balen is lead clinician at one of the UK's largest and most successful IVF units at Leeds Teaching Hospitals NHS Trust. In recognition of his research on fertility and related conditions, he holds a DSc (the highest academic degree in medicine) from the University of Leeds. Adam is internationally renowned, holding roles with the World Health Organisation (WHO), the International Federation of Gyneacology and Obstetrics (FIGO) and the Royal College of Obstetricians and Gyneacologists (RCOG). He runs both NHS and private fertility clinics so he understands the issues that arise from both sides and he works closely with fertility patient support organisations across the UK. Adam regularly features in the media on all aspects of reproductive health and lectures widely throughout the world.

Adam Balen

Adam Baron

Adam Bornstein

Adam Brookes grew up in the UK and was a journalist with BBC News for many years. As a foreign correspondent he was based in Indonesia, China and the United States. Along the way he reported from many other countries, including Iraq, Afghanistan and North Korea. He lives in Washington DC.

Adam Brookes

Adam Buxton

Adam Christopher is the New York Times bestselling author of Star Wars: Shadow of the Sith and Stranger Things: Darkness on the Edge of Town. He has also written official tie-in novels for the hit CBS television show Elementary and the award-winning Dishonored video game franchise. Co-creator of the twenty-first-century incarnation of Archie Comics superhero The Shield, Adam has also written for the universes of Doctor Who and World of Warcraft, and is a contributor to the internationally bestselling Star Wars: From a Certain Point of View anniversary anthology series and the all-ages Star Wars Adventures comic. Adam’s original novels include Made to Kill and The Burning Dark, among many others, and his debut novel Empire State was both a SciFi Now and Financial Times book of the year.

Adam Christopher

Adam Foulds's most recent books are In the Wolf’s Mouth, The Quickening Maze, which was shortlisted for the Man Booker Prize and won the Encore Award and the European Union Prize for Literature, and The Broken Word, which won the Costa Poetry Award and the Somerset Maugham Award. He has recently been awarded the E.M. Forster Award by the American Academy of Arts and Letters and named as one of Granta’s ‘Best of Young British Novelists’.

Adam Foulds

Dr Adam Fox is a highly qualified and respected allergy specialist and consultant paediatric allergist and clinical lead for Allergy at Guy's &amp; St Thomas' Hospitals. The Times recently named him as one of Britain's top 100 children’s doctors. 
 
www.allergyfreebabyandtoddler.com

Adam Fox

Adam Frost

Adam Galinsky is currently the Morris and Alice Kaplan Professor of Ethics and Decision in Management at the Kellogg School of Management at Northwestern University. He received his PhD from Princeton University in Social Psychology and his B.A. from Harvard University.

Adam Galinsky

Adam Glasser

Adam Goodfellow

Adam Goodwin

Adam Grant is an organizational psychologist at Wharton, where he has been the top-rated professor for seven straight years. His books have sold millions of copies, his TED talks have been viewed more than 30 million times, and he hosts the hit podcast Re:Thinking. His pioneering research on motivation and meaning has enabled people to reach their aspirations and exceed others' expectations. His viral piece on languishing was the most-read New York Times article of 2021 and the most-saved article across platforms. He has been recognized as one of the world's ten most influential management thinkers and Fortune's 40 Under 40, and has received distinguished scientific achievement awards from the American Psychological Association and the National Science Foundation. Grant received his B.A. from Harvard University and his Ph.D. from the University of Michigan, and he is a former Junior Olympic springboard diver. He lives in Philadelphia with his wife and their three children.

Adam Grant

Adam and Charlotte met in Zanzibar while working with Voluntary Services Overseas. Upon their return to the UK, Charlotte completed an MA at Oxford Brookes and started her career in publishing. Adam in the meantime became writer-in-residence at the Roald Dahl Museum and Story Centre before co-founding Storytelling Schools, an international organisation dedicated to training teachers in oracy, literacy and creativity. Adam and Charlotte's first book together was the best-selling and award-winning Spaghetti with the Yeti. Since then, Adam and Charlotte have continued to follow their passion for creating engaging books that inspire interaction and creativity in young readers.

Adam Guillain

ADAM HAMDY is a bestselling author and screenwriter. His most recent novel, The Other Side of Night, was an NPR best book of 2022 and a New York Times best thriller of the year, and has been described as ingenious and deeply moving. He is the author of the Scott Pearce series of modern spy thrillers, Black 13, Red Wolves and White Fire, and the Pendulum trilogy. Keep up to date with his latest books and news at www.adamhamdy.com.

Adam Hamdy

Adam Hart-Davis

Adam Haslett is the author of the story collection You Are Not a Stranger Here and the novels Imagine Me Gone and Union Atlantic. He has twice been a finalist for the Pulitzer Prize and the National Book Award and his books have been translated into over thirty languages. His journalism on culture and politics has appeared in The Financial Times, Esquire, The New Yorker, The Guardian, Der Spiegel, The Nation, and The Atlantic, among others. He lives in New York City.

Adam Haslett

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Elizabeth David

'Her books are stunningly well written ... full of history and anecdote' Observer 
 
French Country Cooking - first published in 1951 - is filled with authentic and splendid recipes drawn from across the regions of France. Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients, Elizabeth David explores the astonishing diversity of French cuisine. 
 
Her recipes range from the primitive pheasant soup of the Basque country to the refined Burgundian dish of hare with cream sauce and chestnut puree. This rich and enticing book will delight and inspire cooks everywhere. 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

French Country Cooking

'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times 
 
French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings. 
 
Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home. 
 
'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

French Provincial Cooking

'No one has ever written so knowledgeably, so inspiringly, or so enthusiastically about food' Clarissa Dickson Wright 
 
Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely 
encountered. 
 
With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and 
chicken breasts with ham and cheese, this is the authentic taste of Italian food. 
 
'Elizabeth David's clear and unpretentious directions for the enjoyment of good food have never been surpassed' Daily Mail 
 
'Above all, Elizabeth David's books make you want to cook' Terence Conran, Observer 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

Italian Food

'David's books are stunningly well written ... full of history and anecdote' Observer 
 
Summer Cooking - first published in 1955 - is a wonderful selection of dishes, for table, buffet and picnic, that are light, easy to prepare and based on seasonal ingredients. 
 
Elizabeth David shows how an imaginative use of herbs can enhance even the simplest meals, whether egg, fish or meat, while her recipes range from a simple salade niçoise to strawberry soufflé. Finally, chapters on hors d'oeuvres, summer soups, vegetables, sauces and sweets are full of ideas for fresh, cool food all summer long. 
 
Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.

Summer Cooking

Charles Lamb

A rapturous appreciation of pork crackling, a touching description of hungry London chimney sweeps, a discussion of the strange pleasure of eating pineapple and a meditation on the delights of Christmas feasting are just some of the subjects of these personal, playful writings from early nineteenth-century essayist Charles Lamb. 
 
Exploring the joys of food and also our complicated social relationship with it, these essays are by turns sensuous, mischievous, lyrical and self-mocking. Filled with a sense of hunger, they are some of the most fascinating and nuanced works ever written about eating, drinking and appetite.

A Dissertation Upon Roast Pig & Other Essays

Agnes Jekyll

Whether extolling the merits of a cheerful breakfast tray, conjuring up a winter picnic of figs and mulled wine, sharing delicious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the sparkling writings of the society hostess and philanthropist Agnes Jekyll describe food for every imaginable occasion and mood. 
 
Originally published in The Times in the early 1920s, these divinely witty and brilliantly observed pieces are still loved today for their warmth and friendly advice and, with their emphasis on fresh, simple, stylish dishes, were years ahead of their time.

A Little Dinner Before the Play

Claudia Roden

Throughout the history of civilization, food has been more than simple necessity. In countless cultures, it has been livelihood, status symbol, entertainment - and passion. In the GREAT FOOD series, Penguin brings you the finest food writing from the last 400 years, and opens the door to the wonders of every kitchen.

A Middle Eastern Feast

Legendary cook and writer Elizabeth David changed the way Britain ate, introducing a postwar nation to the sun-drenched delights of the Mediterranean, and bringing new flavours and aromas such as garlic, wine and olive oil into its kitchens. This mouthwatering selection of her writings and recipes embraces the richness of French and Italian cuisine, from earthy cassoulets to the simplest spaghetti, as well as evoking the smell of buttered toast, the colours of foreign markets and the pleasures of picnics. Rich with anecdote, David's writing is defined by a passion for good, authentic, well-balanced food that still inspires chefs today.

A Taste of the Sun

A. W. Chase

Travelling physician, salesman, author and self-made man, Dr Chase dispensed remedies all over America during the late nineteenth century, collecting recipes and domestic tips from the people he met along the way. His self-published books became celebrated US bestsellers and were the household Bibles of their day. 
 
Containing recipes for American-style treats, such as Boston cream cakes, Kentucky Corn Dodgers and pumpkin pie, as well as genial advice on baking bread and testing whether a cake is cooked, this is a treasure trove of culinary wisdom from the homesteads of a still rural, pioneering United States.

Buffalo Cake and Indian Pudding

Calvin Trillin

Acclaimed New Yorker journalist, novelist and poet, Calvin Trillin is also America's funniest and best-loved writer about food. This selection of some of his wittiest articles sees him stalking a peripatetic Chinese chef, campaigning to have the national Thanksgiving dish changed to Spaghetti Carbonara and sampling the legendary Louisiana boudin sausage - to be consumed preferably 'while leaning against a pickup'. Eschewing fancy restaurants in favour of street food and neighbourhood joints, Trillin's writing is a hymn of praise to the Buffalo chicken wing, the deep-fried wonton, the New York bagel and the brilliant, inimitable melting-pot that is US cuisine.

Eating with the Pilgrims and Other Pieces

Hannah Glasse

Writing for domestic servants in a conversational, accessible way, eighteenth-century housewife Hannah Glasse disapproved of French terminology and fussiness, instead favouring simple dishes that are still cooked today - a preference that has earned her the reputation of 'the first Domestic Goddess'. 
 
With recipes for rice pudding, beef rump, barbecued pork, trifle and even the first recipe in Britain for 'Curry the Indian way', as well as tips for choosing your ingredients and cures for the bite of a mad dog, this is an elegant and economical collection of recipes and housekeeping tips to save any homemaker 'a great deal of trouble'.

Everlasting Syllabub and the Art of Carving

Pellegrino Artusi

Pellegrino Artusi is the original icon of Italian cookery, whose legendary 1891 book Science in the Kitchen and the Art of Eating Well defined its national cuisine and is still a bestseller today. He was also a passionate gastronome, renowned host and brilliant raconteur, who filled his books with tasty recipes and rumbustious anecdotes. From an unfortunate incident regarding Minestrone in Livorno and a proud defence of the humble meat loaf, to digressions on the unusual history of ice-cream, the side-effects of cabbage and the Florentines' weak constitutions, these writings brim with gossip, good cheer and an inexhaustible zest for life.

Exciting Food for Southern Types

Alexandre Dumas

As well as being the author of The Three Musketeers, Alexandre Dumas was also an enthusiastic gourmand and expert cook. His Grand Dictionnaire de Cuisine, published in 1873, is an encyclopaedic collection of ingredients, recipes and anecdotes, from Absinthe to Zest via cake, frogs' legs, oysters, Roquefort and vanilla. Included here are recipes for bamboo pickle and strawberry omelette, advice on cooking all manner of beast from bear to kangaroo brought together in a witty and gloriously eccentric culinary compendium.

From Absinthe to Zest: An Alphabet for Food Lovers

M. F. K. Fisher

M.F.K. Fisher's personal, intimate culinary essays are well-loved American classics, combining recipes with her anecdotes, reminiscences, cultural observations and passionate storytelling. Auden, Fisher saw eating as inextricably bound up with living well. Whether reflecting on an epic lunch served by a fanatical waitress, the life-giving properties of wine, quails whose glorious smell 'would rouse Lazarus' or how the love of food can save a marriage, each piece is a perfectly-crafted work of art.

Love in a Dish and Other Pieces

Alice B. Toklas

In this memoir-turned-cookbook, Alice B. Toklas describes her life with partner Gertrude Stein and their famed Paris salon, which entertained the great avant-garde and literary figures of their day. 
 
With dry wit and characteristic understatement Toklas ponders the ethics of killing a carp in her kitchen before stuffing it with chestnuts; decorating a fish to amuse Picasso at lunch; and travelling across France during the First World War in an old delivery truck, gathering local recipes along the way. She includes a friend's playful recipe for 'Haschiche Fudge', which promises 'brilliant storms of laughter and ecstatic reveries', much like her book.

Murder in the Kitchen

Wyvern

Colonel Wyvern, stationed with the army in Madras during the height of British imperial rule, opened a cookery school upon his return to England and was a passionate enthusiast for both European and Indian cuisine. In these vivid, common-sense and entertaining writings, he gives advice on re-creating French classics in the steaming heat; describes tiffin parties and cooking while at camp; and laments the declining popularity of curry in the Raj, providing foolproof recipes for curry powder, tamarind chutney, korma and 'mulligatunny' soup. With devotees including Elizabeth David, Wyvern's unique brand of anglo-Indian cookery is still reflected in the way we eat today.

Notes from Madras

Alice Waters

A champion of organic, locally produced and seasonal food and founder of acclaimed Californian restaurant Chez Panisse, Alice Waters explores the simplest of dishes in the most delicious of ways, with fresh, sustainable ingredients a must, even encouraging cooks to plant their own garden. From orange and olive salad to lemon curd and ginger snaps, Waters constantly emphasizes the joys and ease of cooking with local, fresh food, whether in soups, salads or sensual, classic desserts.

Recipes and Lessons from a Delicious Cooking Revolution

William Verrall

William Verral, the redoubtable eighteenth-century landlord of the White Hart Inn in Lewes, Sussex, trained under a continental chef and was determined to introduce the 'modern and best French cookery' to his customers. Gently mocking Englishmen who eat plain mutton chops or only possess one frying-pan, he gives enthusiastic advice on must-have kitchen gadgets and describes enticing dishes such as truffles in French wine and mackerel with fennel. 
 
This selection also includes the recipes that the poet Thomas Gray scribbled in his own well-thumbed copy of Verral's Complete System of Cookery, which was one of the best-loved food books of its time.

Recipes from the White Hart Inn

Isabella Beeton

Firmly of the belief that a home should be run as an efficient military campaign, Mrs Beeton, the doyenne of English cookery, offers timeless tips on selecting cuts of meat, throwing a grand party and hosting a dinner, as well as giving suggestions on staff wages and the cost of each recipe. 
 
With such delicious English classics as rabbit pie, carrot soup, baked apple custard, and fresh lemonade - as well as invalid's jelly for those days when stewed eels may be a little too much - this is a wonderful collection of food writing from the matriarch of modern housekeeping.

The Campaign for Domestic Happiness

Alexis Soyer

The flamboyant Frenchman Alexis Soyer was the most renowned chef in Victorian England. This is his colourful account of his time at the front in the Crimean War, where he joined British troops in order to improve the quality of the food they were eating. 
 
Divulging the secrets of preparing stew for 1000 soldiers, sharing sweetmeats with a Turkish Pacha, and teaching a Highland regiment to cook with his pioneering gas-fuelled 'field stove' that would be used by armies up until the Second World War, Soyer gives a vividly enjoyable lesson in making a little go a long way.

The Chef at War

Eliza Acton

Before Mrs Beeton there was Eliza Acton, whose crisp, clear, simple style and foolproof instructions established the format for modern cookery writing, leading to her being called 'the best writer of recipes in the English language' by Delia Smith. 
 
Including such English classics as suet pudding, raspberry jam, lemonade and 'superlative mincemeat' as well as evocatively-named creations like 'Threadneedle Street Biscuits', 'Baron Liebig's Beef Gravy' and 'Apple Hedgehog', these recipes advocate using the best produce available to create wholesome, inexpensive dishes that are still a pleasure to cook and eat today.

The Elegant Economist

Samuel Pepys

As well as being the most celebrated diarist of all time, Samuel Pepys was also a hearty drinker, eater and connoisseur of epicurean delights, who indulged in every pleasure seventeenth-century London had to offer. 
 
Whether he is feasting on barrels of oysters, braces of carps, larks' tongues and copious amounts of wine, merrymaking in taverns until the early hours, attending formal dinners with lords and ladies or entertaining guests at home with his young wife, these irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.

The Joys of Excess

Jean-Anthelme Brillat-Savarin

Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. 
 
From discourses on the erotic properties of truffles and the origins of chocolate, to a defence of gourmandism and why 'a dessert without cheese is like a pretty woman with only one eye', the delightful writings in this selection are a hymn to the art of eating well.

The Pleasures of the Table

Gervase Markham

In 1615 the poet and writer Gervase Markham published an extraordinary handbook for housewives, containing advice on everything from planting herbs to brewing beer, feeding animals to distilling perfume, with recipes for a variety of dishes such as trifle, pancakes and salads (not to mention some amusingly tart words on how the ideal wife should behave). Aimed at middle-class women who would share in household tasks with their servants in the kitchen, this companionable and opinionated book offers a richly enjoyable glimpse of the way we lived, worked and ate 400 years ago.

The Well-Kept Kitchen

Sophie Grey

Easier to eat, with a cream cheese filling and a frosted top, whoopies are set to take over from cupcakes in a big way. 
 
This book is set to be the must-have book on these fun little cakes. Thought to have originated in the Amish communities of America (the farmers would open their lunch boxes to cries of 'Whoopie!' when they saw that their wives had included them as treats) they are now setting a trend in cities like New York and London and are set to take over the rest of the UK! Sophie's book includes 70 whoopie recipes from classics like a mini Victoria sponge, to a whole range of chocolate and fruit-based whoopies and sections on celebration and wacky whoopies too. 
 
Perfect for birthday parties and get-togethers - your guests will fall in love with whoopies! Complete with all the fillings and frostings you need to make these adorable cakes, Sophie has also included 30 delicious cupcakes, including her award-winning lemon drizzle cupcake.

Let's Make Whoopies!

Peter J. D'Adamo

The Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight. 
 
It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. 
 
Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is B, then you will enjoy your best health on a varied diet, including plenty of protein and a bit of dairy too. 
 
Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type B in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. 
 
Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.

Eat Right For Blood Type B

Maximise your health with individual food, drink and supplement lists for your blood type

The Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight. 
 
It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. 
 
Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is A, then you will enjoy your best health on a vegetarian diet. 
 
Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type A in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. 
 
Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.

Eat Right for Blood Type A

The Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight. 
 
It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. 
 
Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is AB, then you will enjoy your best health on a mainly vegetarian diet, with some fish and seafood. 
 
Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type AB in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. 
 
Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.

Eat Right for Blood Type AB

The Eat Right 4 Your Type portable and personal blood type guide to staying healthy and achieving your ideal weight. 
 
It's science! Different blood types mean different body chemistries. Eating foods that your blood type can process easily can help you lose weight and ward off illness - as well as giving you bags of energy. 
 
Based on your genetic make-up, EAT RIGHT 4 YOUR BLOOD TYPE means eating foods that are compatible with your individual chemistry. If your blood type is O, then you will enjoy your best health on a high protein, low carbohydrate diet, and make sure you get plenty of animal protein. 
 
Carry this handy checklist with you wherever you go, so you can make the right food choices in the supermarket, while eating out or on holiday. Inside are complete listings of what's right for Type O in all of the main food, drink and supplement categories, so you can avoid putting on those extra pounds or feeling unwell from eating the wrong thing. 
 
Soon you'll be on your way to developing the perfect prescription plan for your type. The EAT RIGHT 4 YOUR TYPE portable and personal blood type guide to staying healthy and achieving your ideal weight.

Eat Right for Blood Type O

Julie Powell

Julie Powell spent a year cooking her way through Julia Child's impossible Mastering the Art of French Cooking. Her experiences were recorded in the hilarious bestselling book and film Julie and Julia. But what she did next took even adventurous Julie by surprise. 
 
She trained as a butcher. 
 
Apprenticed at Fleisher's, she cut, chopped, hammered, sliced and cleaved her way through herds of meat; got splattered in gore; grew big muscles; and showed she had what it took to make it as a woman in a man's world. At the same time she embarked on a passionate, red-blooded affair that threatened her marriage, and, at times, her sanity. 
 
Cleaving is a riveting memoir of love, marriage and meat.

Cleaving

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The complete boxed collection of Beatrix Potter's beloved Peter Rabbit books

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Tim and Biscuit, two unlikely friends, always seem to get themselves into difficult situations. From their first meeting in Cliffhanger, where bookish Tim is forced to endure an activities camp, to Buried Alive, where a quiet camping holiday turns out to be full of surprises, there is never a dull moment with these two around.Jaqueline Wilson’s hilarious duo of books catalogues their escapades, triumphs and failures, with a good helping of snacks along the way!

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