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Since 1998, Pierre Herme has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-Patisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Herme offers a new story of gourmet patisserie created with vegetal products. What Pierre Herme loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Co-written with Chef Linda Vongdara, he invites us to follow him on the path to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons...Pierre Herme's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure.The first vegan pastry book written by the world-renowned pastry chef Pierre Herme.In 2016, Pierre Herme was voted best pastry chef in the World by the Academy of the World's 50 Best Restaurants. The same year, Vanity Fair placed him in 4th place in the list of the 50 most influential French people in the World.

Spicy nuts, crunchy raw chocolate truffles, dream bars, liquorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmarks leading raw food exponent, presents in her gorgeous book Raw Snacks. She provides tempting recipes that will inspire you the next time the craving for sugary, chocolate candy and other fat filled sweets comes upon you. Here are tips to quit comfort eating and bad and unhealthy habits once and for all. Youll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good! Caroline Fibaek is a popular lecturer and the author of two bestselling raw books. She has appeared regularly on television programmes such as on Good Morning Denmark and is often featured on the health pages of magazines. She is a qualified Naturopath in Biological Medicine and has trained in anatomy, physiology and pathology, alternative pathology, and psychology. She also works as a consultant for raw food restaurants and cafes as well as lecturing, running workshops and recipe development.

This book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is also about having fun and a love of life and the body. All the cakes in this book are based on raw food principles and are completely free of sugar, milk, additives, gluten and animal fats. They are 100% vegan, unheated, natural and bursting with flavour and nutrition. There are tips on how to stop comfort eating and bad and unhealthy habits once and for all. You’ll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good! Raw food expert Caroline Fibaek is a popular lecturer and the author of two bestselling raw books. She has appeared regularly on television programmes such as on Good Morning Denmark and is often featured on the health pages of magazines. She is a qualified Naturopath in Biological Medicine and has trained in anatomy, physiology and pathology, alternative pathology, and psychology. She also works as a consultant for raw food restaurants and cafes (she created the cakes for Denmark’s first raw food cafe 42° Raw) as well as lecturing, running workshops and recipe development.

Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.

'Because one book had a sort of success he imagined his struggles were over.'Scholarly, anxious Edwin Reardon had achieved a precarious career as the writer of serious fiction. On the strength of critical acclaim for his fourth novel, he has married the refined Amy Yule. But the brilliant future Amy expected has evaded her husband. The catastrophe of the Reardon's failing marriage is set among the rising and falling fortunes of novelists, journalists, and scholars who labour 'in the valley of the shadow of books'.George Gissing's New Grub Street was written at breakneck speed in the autumn of 1890 and is considered his best novel. Intensely autobiographical, it reflects the literary and cultural crisis in Britain at the end of the nineteenth century.

Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations.Success is guaranteed because the recipes have been created by the chefs of the world’s oldest and best known culinary institution, Le Cordon Bleu, which is famed for presenting cookery expertise in ways that are clear and simple to grasp. As well as including a photograph of every finished dish, a range of indispensable techniques are illustrated in step-by-step photographs, which makes mastering the recipes possible for even the novice cook.Any of the 180 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate.Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programmes are provided for both professional and amateurs. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their knowledge to students from around the world.

For 82 years the Royal Flying Corps (RFC), which in 1918 became the Royal Air Force (RAF), maintained a permanent military aviation presence in the Far East. Throughout that time a huge variety of squadrons, flying many different aircraft types, together with all the necessary operational, technical and administrative support, took on all that was asked of them.The first RFC units arrived in India in 1915. RAF India grew substantially in the interwar period and throughout World War Two. Various changes in the command structure finally saw the creation of the Far East Air Force (FEAF) in June 1949, covering South East Asia and Hong Kong. In the 1960s the UK government decided to withdraw all forces East of Suez and on 31 October 1971 the FEAF disbanded and most UK forces withdrew from Singapore at this time. The last RAF unit to leave the region was 28 Squadron flying. They had been operating Whirlwind and Wessex helicopters in Hong Kong until the territory was handed back to China in 1997.RAF Boys in the Far East illustrates what it was like for those air and ground crew who were there by telling their stories in their own words, supported by explanation of the situations at the time and photographs primarily drawn from veterans’ own collections. The stories are as varied as the locations, the units and the personnel; everyday operations, exercises, triumph and tragedy, off duty time, and of course, the humour for which the RAF is renowned.Chapters focus on differing aircraft roles and their operations, including emphasis on the war years in India and Burma, and the Singapore era with actions such as Operation Firedog and the Indonesian Confrontation. Today those veterans who look back on their time served in the FEAF do so with a great deal of pride, and rightly so. This is their story.

Marc Haeberlin has a sublime culinary heritage: following in the footsteps of his father Paul, he is the fourth generation to cook at the Auberge de L'Ill in Illhaeusern, which has been in existence for over 150 years, and has held 3 stars in the Michelin guide for 50 years. He has also worked alongside Paul Bocuse, and Jean and Pierre Troisgros.According to the Michelin Guide:'The Auberge de l'Ill is much more than just a restaurant. It embodies the Alsatian inn in all its glory - an inviting and friendly place, untouched by the passage of time, where every customer is welcomed like a member of the family... It is an institution in the region, but also renowned throughout France and beyond. Since it was established in 1882 the restaurant has made a name for itself thanks to its matelote with riesling and dishes based on local game. Marc Haeberlin, grandson of the founders, now serves the classical repertoire (foie gras terrine served by the spoonful, frog's leg mousseline, and salmon souffle) alongside more modern creations.'The legend lives on and has expanded with the creation of the Hotel des Berges and the opening of three Auberges de l'Ill in Japan.Laurent Dupont's magnificent photographs throughout the book capture not only the elegance of the plated recipes but the beauty of the countryside and especially the Ill, the placid river flowing under the willows past the family's inn.

Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.

Juan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum that can be awarded, since 1989. It is a member of many of the world's most prestigious associations and appears in countless restaurant guides. It has also been ranked on the World's 50 Best Restaurant List since the ranking's early days. This book tells the story of a family and a cuisine. It takes a look at Juan Mari's role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks. It commemorates the 40th anniversary of the birth of the so-called New Basque cuisine, of which Juan Mari was the leader, a movement which formed the germ of the current Spanish gastronomic revolution, and it contains the most emblematic recipes of the last ten years of his work, as well as the most emblematic of his career. For nearly twenty years Juan Mari has shared the role of Chef at Restaurante Arzak with his daughter Elena. The book also follows Elena's rise in the kitchen, recognizing the essence of her creative process and the magic she and her father create through the design and balance of plates and menus. This introduction to the close-knit team of visionaries and their innovative recipes offers a glimpse into the future of Restaurante Arzak.

First published in 1996 (under the title Everyone Eats Well in Belgium Cookbook and selling over 50,000 copies) but out of print for many years, Ruth Van Waerebeeks wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise. Belgium is a country that boasts more 3 star restaurants per capita than any other nation, including France. It's a country where home cooks ? and everyone, it seems, is a great home cook ? spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a Medieval garden, and condiments from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best ? slow-cooked, honest and comforting. It's the Sunday meal and a continental dinner party, family picnics and that antidote to a winter's day. In 250 delicious recipes, here is the best of Belgian cuisine. Veal Stew with Dumplings, Mushrooms, and Carrots, Smoked Trout Mousse with Watercress Sauce, Braised Partridge with Cabbage and Abbey Beer, Gratin of Belgian Endives, Flemish Carrot Soup, Steak-Frites, Steamed Mussels, and desserts, some using the best chocolate on earth: Belgian Chocolate Ganache Tart, Almond Cake with Fresh Fruit Topping and Little Chocolate Nut Cakes. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal? Ruth Van Waerebeek is an adventurous traveller, international chef and cookbook author from Belgium. She was born and raised in the medieval town of Ghent where she learned to cook at the side of her mother, grandmother and her great-grandmother. She was a chef in two leading restaurants in Ghent before she set off travelling round the world. In the 90s she worked in full time teaching at a school of culinary arts in NYC. Since 2000 she has been the brand ambassador and the house chef of Chiles most important Winery Concha y Toro. She now runs the Mapuyampay Hostal Gastronomico & Cooking School in the heart of Chiles wine country. Her cooking classes have been profiled in Gourmet Magazine as one of the 50 best cooking vacations in the world.

From the young airmen who took their frail machines high above the trenches of World War I and fought their foes in single combat there emerged a renowned company of brilliant aces - among them Ball, Bishop, McCudden, Collishaw and Mannock - whose legendary feats have echoed down half a century. But behind the elite there were, in the Royal Flying Corps, many hundreds of other airmen who flew their hazardous daily sorties in outdated planes without ever achieving fame.Here is the story of one of these unknown flyers - a story based on letters written on the day, hot on the event, which tells of a young pilot's progress from fledgling to seasoned fighter. His descriptions of air fighting, sometimes against the Richtofen Circus, of breathless dog-fights between Sopwith Pup and Albatros, are among the most vivid and immediate to come out of World War I. Gould Lee brilliantly conveys the immediacy of air war, the thrills and the terror, in this honest and timeless acount.Rising to the rank of air vice-marshal, Gould Lee never forgot the RFC's needless sacrifices - and in a trio of trenchant appendices he examines, with the mature judgement of a senior officer of the RAF and a graduate of the Staff and Imperial Defence Colleges, the failure of the Army High Command to provide both efficient aeroplanes until mid-1917 and parachutes throughout the war, and General Trenchard's persistence in a costly and largely ineffective conception of the air offensive.

Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles.Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long.Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour.Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.

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 such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved and the delicious meals she enjoyed. Some of the best essays are those about others who wrote about food such as Norman Douglas and Mrs Beeton. She writes so vividly that we can see, taste and even smell the dishes she describes. Many of these pieces, such as I'll Be with You in the Squeezing of a Lemon, from 1969 - about cooking with lemons - barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it. Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip. Articles, book reviews and travel pieces, they will be new to many of her readers and a delight to all for their highly personal flavour. Jane Grigson praised it for including all the dishes most closely associated with her, Spiced Beef, Salted Welsh Duck and Syllabub. Her many admirers will cherish this new hardback edition for its 320 high quality pages casually interspersed with charming black and white illustrations and some photographs. It is a book sure to appeal to the 'Elizabeth David' book collector and readers coming to know Ms. David for the first time will marvel at her wisdom and grace.

First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lovers collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.

First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafés...in sea port bistros...and nowadays in cafés routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet à la Crème. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

The grandson of a prominent Edinburgh lawyer, and the son of a self-made farmer in South Africa and Southern Rhodesia, Teddy Peacock-Edwards was born on 27 May 1915, in Kokstad, South Africa. He was one of eleven young men from Southern Rhodesia recruited into the RAF in 1938 and thence followed a multi-varied time in the RAF encompassing the full span of the Second World War.This book, written by his acclaimed fighter pilot son, Rick Peacock-Edwards, describes his father’s formative years and gives his overall impressions of his father as an individual, a father, and fighter pilot and then later covers Teddy’s experiences as a Fairey Battle pilot in France from September 1939 to June 1940 as a part of the British Expeditionary Force. The next phase of his life involved conversion to the Hurricane and as a pilot in the Battle of Britain, based at Kenley in Surrey on 253 Squadron. This period was immediately followed by an involvement in the defence of Malta in 1941, mainly as a flight commander on 261 Squadron, again equipped with Hurricanes. The story then progressively moves towards the Far East leading to a period of more than two years in Ceylon where he fought the Japanese during their Easter Sunday 1942 surprise attack on Colombo. Teddy also met his future wife, Jill, whilst in Ceylon. Wartime experiences are enhanced by reference to over 60 letters written by Teddy to his sister back in Rhodesia during the Second World War.The rest of the book covers the period from his return from Ceylon in the summer of 1944 to his post-war involvement in the RAF, and his return to South Africa. Throughout these pages, Rick gives his overall impressions of Teddy as an individual, father and fighter pilot. A fascinating insight from someone who, because of his comparative experiences and achievements, understands better than most the requirements for becoming a successful fighter pilot. A unique tribute to a remarkable man.

Nice may conjure up the very essence of sophisticated chic The Promenade des Anglais, the Hotel Negresco and the casinos but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: 'fish are born in water and die in oil'.

Until the end of the Cold War in 1990, the RAF had several major bases worldwide – largely in those areas where the service had been based during the inter-war years. In Cold War Boys Overseas contributors recall their time at these foreign destinations. With almost half of RAF personnel serving abroad in the 1960s situated throughout Germany, the book starts its focus there with tales of monitoring the Soviet threat. The stories then advance to the warmer climates of the Near East and Far East where different challenges awaited those serving there.As the period progressed RAF squadrons saw changes to their equipment with Hunters, Javelins and Canberras being replaced by a new generation of combat aircraft such as the Buccaneer, Harrier, Jaguar, Phantom and Vulcan. Innovation of missile defence and the expansion of the role of helicopters were also critical at this time. How this affected the RAF is told by the aircrew and ground crew who served then.The stories that feature in the book reveal just how serving overseas was a different way of life and the chapters illustrate the many facets of the RAF’s capabilities across the globe. They also highlight a lifestyle that no longer exists in today’s RAF.Buckle up and allow the Cold War Boys to take you on a thrilling adventure across the globe.

Le Cordon Bleu is the internationally renowned establishment synonymous with culinary excellence, for professionals and amateurs alike. In this latest book you will discover the secrets of Le Cordon Bleu's confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels, ... as well as low sugar creations and even superb decorative pieces for special occasions.There is an entire chapter of step-by-step basic recipes for all the essential techniques: cooking sugar, tempering chocolate, making almond or praline paste... as well as detailed step-by-step instructions for the most complex recipes.Confectionery and chocolate-making, refined areas of gastronomyMake your own sweet treats, so you don't have to buy commercially made productsThanks to the advice from the prestigious school chefs, discover a way to make healthier confectionery

Learn to bake your own bread with the acclaimed school.Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia.There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more.Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

The period 1678-1730 was a decisive one not only in Western political history but also in the history of the British press. Changing conditions for political expression and an expanding book trade enabled unprecedented opportunities for political activity. The Women of Grub Street argues that women already at work in the London book trade were among the first to seize those new opportunities for public political expression. Synthesizing areas of scholarly inquiry previously regarded as separate, and offering a new model for the study of the literary marketplace, The Women of Grub Street examines not only women writers, but also printers, booksellers, ballad-singers, hawkers, and other producers and distributors of printed texts. Original both in its sources and in the claims it makes for the nature, extent, and complexities of women's participation in print culture and public politics, it provides a wealth of new information about middling and lower-class women's political and literary lives, and shows that these women were not merely the passive distributors of other people's political ideas. The central argument of the book is that women of the widest possible variety of socioeconomic backgrounds and religio-political allegiances in fact played so prominent a role in the production and transmission of political ideas through print as to belie simultaneous powerful claims that women had no place in public life. The first full-length study to suggest the degree of involvement of women in the entire process of print creation at this important moment, The Women of Grub Street supports a number of important revisionary arguments with a broad range of literary and archival evidence. It will be of interest to readers of literature, social and publishing history, women's studies and feminism, and the history of democracy and public discourse.

Literary criticism has been called a story of reading. In what conditions have the best critical stories been told? From Jenny Uglow's account of literary journalism in the world of Henry Fielding to Marjorie Perloff's praise for the impact of the Internet on poetry publishing and reviewing, Grub Street and the Ivory Tower gives lively case-histories of the commercial and institutional contexts of writing about writing, with an emphasis on the vexed but at best mutually beneficial relationship between journalism and literary scholarship. Topics include the traffic between universities and the wider literary world in the `long' nineteenth century; the role of Blackwood's Magazine in the First World War; Virginia Woolf's work as a literary journalist; the early days of the London Review of Books; and the contested terrain of book reviewing in contemporary Ireland. Most of the contributors are scholars who also command a non-academic readership, as reviewers and otherwise: among them Valentine Cunningham, Hermione Lee, Karl Miller, Lorna Sage, and John Sutherland.

Literary criticism has been called a story of reading. In what conditions have the best critical stories been told? From Jenny Uglow's account of literary journalism in the world of Henry Fielding to Marjorie Perloff's praise for the impact of the Internet on poetry publishing and reviewing, Grub Street and the Ivory Tower gives lively case-histories of the commercial and institutional contexts of writing about writing, with an emphasis on the vexed but at best mutually beneficial relationship between journalism and literary scholarship. Topics include the traffic between universities and the wider literary world in the `long' nineteenth century; the role of Blackwood's Magazine in the First World War; Virginia Woolf's work as a literary journalist; the early days of the London Review of Books; and the contested terrain of book reviewing in contemporary Ireland. Most of the contributors are scholars who also command a non-academic readership, as reviewers and otherwise: among them Valentine Cunningham, Hermione Lee, Karl Miller, Lorna Sage, and John Sutherland.

The period 1678-1730 was a decisive one not only in Western political history but also in the history of the British press. Changing conditions for political expression and an expanding book trade enabled unprecedented opportunities for political activity. The Women of Grub Street argues that women already at work in the London book trade were among the first to seize those new opportunities for public political expression. Synthesizing areas of scholarly inquiry previously regarded as separate, and offering a new model for the study of the literary marketplace, The Women of Grub Street examines not only women writers, but also printers, booksellers, ballad-singers, hawkers, and other producers and distributors of printed texts. Original both in its sources and in the claims it makes for the nature, extent, and complexities of women's participation in print culture and public politics, it provides a wealth of new information about middling and lower-class women's political and literary lives, and shows that these women were not merely the passive distributors of other people's political ideas. The central argument of the book is that women of the widest possible variety of socioeconomic backgrounds and religio-political allegiances in fact played so prominent a role in the production and transmission of political ideas through print as to belie simultaneous powerful claims that women had no place in public life. The first full-length study to suggest the degree of involvement of women in the entire process of print creation at this important moment, The Women of Grub Street supports a number of important revisionary arguments with a broad range of literary and archival evidence. It will be of interest to readers of literature, social and publishing history, women's studies and feminism, and the history of democracy and public discourse.

Revolutions from Grub Street charts the evolution of Britain's popular magazine industry from its seventeenth century origins through to the modern digital age. Following the reforms engendered by the Glorious Revolution of 1688 the Grub Street area of London, which later transmuted into the cluster of venerable publishing houses centred on Fleet Street, spawned a vibrant culture of commercial writers and small-scale printing houses. Exploiting the commercial potential offered by improvements to the system of letterpress printing, and allied to a growing demand for popular forms of reading matter, during the course of the eighteenth century one of Britain's pioneering cultural industries began to take meaningful shape. Publishers of penny weeklies and sixpenny monthlies sought to capitalise on the opportunities that magazines, combining lively text with appealing illustrations, offered for the turning of a profit. The technological revolutions of the nineteenth century facilitated the emergence of a host of small and medium-sized printer-publishers whose magazine titles found a willing and growing audience ranging from Britain's semi-literate working classes through to its fashion-conscious ladies. In 1881, the launch of George Newnes' highly innovative Tit-Bits magazine created a publishing sensation, ushering in the era of the modern, million-selling popular weekly. Newnes and his early collaborators Arthur Pearson and Alfred Harmsworth, went on to create a group of competing business enterprises that, during the twentieth century, emerged as colossal publishing houses employing thousands of mainly trade union-regulated workers. In the early 1960s these firms, together with Odhams Press, merged to create the basis of the modern magazine giant IPC. Practically a monopoly producer until the 1980s, IPC was convulsed thereafter by the dual revolutions of globalization and digitization, finding its magazines under commercial attack from all directions. Challenged first by EMAP, Natmags, and Condé Nast, by the 1990s IPC faced competition both from expanding European rivals, such as H. Bauer, and a variety of newly-formed agile domestic competitors who were able to successfully exploit the opportunities presented by desktop publishing and the world wide web. In a narrative spanning over 300 years, Revolutions from Grub Street draws together a wide range of new and existing sources to provide the first comprehensive business history of magazine-making in Britain.

Revolutions from Grub Street charts the evolution of Britain's popular magazine industry from its seventeenth century origins through to the modern digital age. Following the reforms engendered by the Glorious Revolution of 1688 the Grub Street area of London, which later transmuted into the cluster of venerable publishing houses centred on Fleet Street, spawned a vibrant culture of commercial writers and small-scale printing houses. Exploiting the commercial potential offered by improvements to the system of letterpress printing, and allied to a growing demand for popular forms of reading matter, during the course of the eighteenth century one of Britain's pioneering cultural industries began to take meaningful shape. Publishers of penny weeklies and sixpenny monthlies sought to capitalise on the opportunities that magazines, combining lively text with appealing illustrations, offered for the turning of a profit. The technological revolutions of the nineteenth century facilitated the emergence of a host of small and medium-sized printer-publishers whose magazine titles found a willing and growing audience ranging from Britain's semi-literate working classes through to its fashion-conscious ladies.In 1881, the launch of George Newnes' highly innovative Tit-Bits magazine created a publishing sensation, ushering in the era of the modern, million-selling popular weekly. Newnes and his early collaborators Arthur Pearson and Alfred Harmsworth, went on to create a group of competing business enterprises that, during the twentieth century, emerged as colossal publishing houses employing thousands of mainly trade union-regulated workers. In the early 1960s these firms, together with Odhams Press, merged to create the basis of the modern magazine giant IPC. Practically a monopoly producer until the 1980s, IPC was convulsed thereafter by the dual revolutions of globalization and digitization, finding its magazines under commercial attack from all directions. Challenged first by EMAP, Natmags, and Condé Nast, by the 1990s IPC faced competition both from expanding European rivals, such as H. Bauer, and a variety of newly-formed agile domestic competitors who were able to successfully exploit the opportunities presented by desktop publishing and the world wide web. In a narrative spanning over 300 years, Revolutions from Grub Street draws together a wide range of new and existing sources to provide the first comprehensive business history of magazine-making in Britain.

Grub Street was a real place, a place of poverty and vice. It was also a metaphor for journalists and other writers of ephemeral publications and, by implication, the infant newspaper industry. During the seventeenth and eighteenth centuries, journalists were held in low regard, even by their fellow journalists who exchanged torrents of mutual abuse in the pages of their newspapers. But Grub Street's vitality and its battles with authority laid the foundations of modern Fleet Street. In this book, Bob Clarke examines the origination and development of the English newspaper from its early origin in the broadsides of the sixteenth century, through the burgeoning of the press during the seventeenth and eighteenth centuries, to its arrival as a respectable part of the establishment in the nineteenth century. Along the way this narrative is illuminated with stories of the characters who contributed to the growth of the English press in all its rich variety of forms, and how newspapers tailored their contents to particular audiences. As well as providing a detailed chronological history, the volume focuses on specific themes important to the development of the English newspaper. These include such issues as state censorship and struggles for the freedom of the press, the growth of advertising and its effect on editorial policy, the impact on editorial strategies of taxation policy, increased literacy rates and social changes, the rise of provincial newspapers and the birth of the Sunday paper and the popular press. The book also describes the content of newspapers, and includes numerous extracts and illustrations that vividly portray the way in which news was reported to provide a colourful picture of the social history of their times. Written in a lively and engaging manner, this volume will prove invaluable to anyone with an interest in English social history, print culture or journalism.