Page dim. 195 x 195 x 18
Weight: 706 grams
Grubb Norman Percy
Does revival come only in great soul-shaking outpourings of the Spirit? NO says Norman Grubb. Revival is within reach of everyday people and can be experienced in your heart, home and church. Follow the author as he takes you through his experiences and the effect on his life of brokenness and ongoing personal revival he found as a result of his exposure to the revival movement in Rwanda, Africa, in 1950. Learn the working secret which brought continuous revival to thousands over a period of sixteen years. Not mere theory, but personal experence Read this book and let the reviver do His work in you.
Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table. The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? 'Eating for England' is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on - amongst other things - dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence. Written in Nigel Slater's trademark readable style, 'Eating for England' highlights our idiosyncratic attitude towards the fine art of dining.
James Beard, Richard Olney
Simple French Food "For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." --Alice Waters "I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." --Lydie Marshall "I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." --Kermit Lynch, author of Adventures on the Wine Route "Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." --Nika Hazelton, "The New York Times" "I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." ...