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  • Feedback in Higher and Professional Education: Understanding it and Doing it Wellby David Boud; Elizabeth Molloy

    Taylor and Francis 2012; US$ 44.95

    Learners complain that they do not get enough feedback, and educators resent that although they put considerable time into generating feedback, students take little notice of it. Both parties agree that it is very important. Feedback in Higher and Professional Education explores what needs to be done to make feedback more effective. It examines... more...

  • Ethnographies of Uncertainty in Africaby Elizabeth Cooper; David Pratten

    Palgrave Macmillan 2014; US$ 95.00

    This collection explores the productive potential of uncertainty for people living in Africa as well as for scholars of Africa. Eight ethnographic case studies from across the continent examine how uncertainty is used to negotiate insecurity, create and conduct relationships, and act as a source for imagining the future. more...

  • Harvest of the Cold Monthsby Elizabeth David

    Faber & Faber 2011; US$ 23.32

    'A splendid tale of human ingenuity in the service of taste, sedulously researched and told with great flair.' Loyd Grossman Sunday Times Author of such cookery classics as Italian Food and French Provincial Cooking , Elizabeth David (1913-1992) found that the literature of cookery, as well as the practical side, was of absorbing interest,... more...

  • A Book of Mediterranean Foodby Elizabeth David

    Penguin Books Ltd 2013; Not Available

    A Book of Mediterranean Food - published in 1950 - was Elizabeth David's first book and it is based on a collection of recipes she made while living in France, Italy, the Greek islands and Egypt. 'Britain's most inspirational food writer' Independent She gives us hearty pasta and polenta dishes from Italy; aromatic and tangy salads... more...

  • French Provincial Cookingby Elizabeth David

    Penguin Books Ltd 2013; Not Available

    '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,... more...

  • French Country Cookingby Elizabeth David

    Penguin Books Ltd 2013; Not Available

    French Country Cooking - first published in 1951 - is filled with Elizabeth David's authentic recipes drawn from across the regions of France. 'Her books are stunningly well written ... full of history and anecdote' Observer Showing how each area has a particular and unique flavour for its foods, derived as they are from local ingredients,... more...

  • Italian Foodby Elizabeth David

    Penguin Books Ltd 2013; Not Available

    In Italian Food , Elizabeth David was the first to help us understand the real country cooking of Italy. 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,... more...

  • Summer Cookingby Elizabeth David

    Penguin Books Ltd 2013; Not Available

    Summer Cooking - first published in 1955 - is Elizabeth David's 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... more...

  • Omelette and a Glass Of Wineby Elizabeth David

    Grub Street Cookery 2009; US$ 17.99

    An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other... more...

  • Spices, Salt and Aromatics in the English Kitchenby Elizabeth David

    Grub Street Cookery 2008; US$ 17.99

    Elizabeth David presents a collection of English recipes using spices, salt and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of the Orient on the English kitchen. more...