Search results for: relish-cumbria-second-helping-v-2

The Restaurant Guide

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The best...restaurants in England, Scotland, Wales & Ireland.

The Good Pub Guide The North of England

Author : Alisdair Aird
File Size : 71.25 MB
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This handy portable guide features up-to-date information, including food, drinks, facilities and opening hours, for the best pubs in the North of England, as chosen by the highly respected editors of the annual Good Pub Guide. Spanning Cheshire, Cleveland, County Durham, Cumbria, Greater Manchester, Lancashire, Merseyside, Northumberland, Tyne & Wear and Yorkshire here are handpicked pubs specialising in food, wine, malt whisky and own-brew beer. Whether you're planning a holiday in this part of the UK and trying to find some charming pub accommodation, looking for a place to enjoy a weekend walk with the dog, or simply in search of some warming pub food and a welcome pint of real ale, this is the guide for you.

Egon Ronay s Cellnet Guide Hotels Restaurants

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Justice of the Peace

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Caterer Hotelkeeper

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Best Restaurants of Great Britain 1994

Author : Tom Jaine
File Size : 56.66 MB
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The Good Bed Breakfast Guide 2004

Author : Elsie Dillard
File Size : 80.59 MB
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An independent guide to Britain's bed and breakfast accommodation. Each entry includes a description of the property and useful information on the number and type of rooms, prices, facilities such as a garden, swimming pool, sitting room and wheelchair access, and policy on children, one-night bookings and dogs. This tenth edition includes 100 new entries.

Oxford Dictionary of English

Author : Angus Stevenson
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19 pages of contents in middle of book between end of L and beginning of M

The Boss

Author : John Budden
File Size : 50.52 MB
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The sudden death of Gordon W. Richards in late September 1998 brought a premature end to a legendary training career which had seen him rise from obscurity to national fame as master of his profession. Consigned to racing's scrap-heap with a broken back at the age of 29, he scraped a living as a livery stable proprietor and horse-dealer in a remote part of Northumberland until, five years later, he `discovered' Playlord and a new dawn broke. Rugged, demanding, often outspoken, sometimes ruthless but never lacking in humour, Gordon made relentless progress through the training ranks. `The Boss', as he was widely known, liked to run his stable his own way. Horses, not humans, headed the pecking order, as many famous riders and owners discovered to their cost. Few escaped unscathed, but in over 30 years he employed only six stable jockeys, and two of these, Ron Barry and Jonjo O'Neill, gained championship honours. The Boss charts the successes of the man who twice saddled more than a hundred winners in a single season and who scooped the pool in the Aintree Grand National on two occasions. This enthralling biography, written with full co-operation of Richards himself, provides a compelling insight into the forces that drove him to become one of the most respected trainers in the world.

The Oxford Companion to Food

Author : Alan Davidson
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the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique. Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of food in the daily lives of people around the world, alongside an ever-increasing number of articles, books, programmes, and websites in the general media devoted to the discussion of food, making the Oxford Companion to Food more relevant than ever. Already a food writing classic, this Companion combines an exhaustive catalogue of foods, be they biscuits named after battles, divas or revolutionaries; body parts (from nose to tail, toe to cerebellum); or breads from the steppes of Asia or the well-built ovens of the Mediterranean; with a richly allusive commentary on the culture of food, expressed in literature and cookery books, or as dishes peculiar to a country or community. While building on the Companion's existing strengths, Tom Jaine has taken the opportunity to update the text and alert readers to new perspectives in food studies. There is new coverage of attitudes to food consumption, production and perception, such as food and genetics, food and sociology, and obesity. New entries include terms such as convenience foods, drugs and food, Ethiopia, leftovers, medicine and food, pasta, and many more. There are also new entries on important personalities who are of special significance within the world of food, among them Clarence Birdseye, Henri Nestlé, and Louis Pasteur. In its new edition the Companion maintains its place as the foremost food reference resource for study and home use.

T P s and Cassell s Weekly

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The Illustrated London News

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Food Cookery Review

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Housecraft

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Passport s Guide to Britain s Best Hotels

Author : Patricia Yates
File Size : 39.98 MB
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Freshwater Forum

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Palmer s Index to The Times Newspaper

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Live Stock Journal

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BBC Music Magazine

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British Homing World

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