Flora and Grace
By Maureen Lee
A heartwarming family saga set just after World War II from SUNDAY TIMES Top 10 bestseller Maureen Lee.It's 1944 and Flora Knox is enjoying a beautiful spring morning in the Swiss mountains, waiting on a railway station platform for a train. Having been educated in Switzerland, Flora has been unable to return home to the UK since the outbreak of war, much to her delight. She is far happier there than she had been with her elderly aunt. As Flora watches, a cattle train draws closer to the station, pulling a fleet of slatted trucks behind. But the trucks don't contain animals. From within come the sounds of humans, groaning, pleading, on a desperate journey across the Swiss countryside. Horrified, Flora runs to the train as it slowly clatters through the station, and as she does so, a filthy bundle of rags is pushed out into her arms. Through the slats of the train, she hears a desperate plea: 'Take him. His name is Simon.' As the train disappears, Flora is left holding a tiny baby boy. Everything looks just the same as it did moments before - the sun, the sky, the station - but nothing will ever be the same again.SUNDAY TIMES bestseller Maureen Lee has written a powerful, moving story of war, motherhood and love.
From Nature To Plate
By Tom Kitchin
Fresh food, simply prepared, from Tom Kitchin in Edinburgh - the youngest newly Michelin-starred chef.Tom's restaurant, The Kitchin opened in June 2006. Six months later, it earned a Michelin star, the fastest to be awarded. It was voted Restaurant of the Year 2007 by LIST MAGAZINE, and Tom Kitchin was Scottish Chef of the Year in 2007. His unique marriage of seasonal Scottish produce with the classical French technique has universal application. He is totally committed to fresh seasonal ingredients, cooked simply, and this book showcases the ingredients which are available and at their best each month of the calendar year.
By Fred Kerner
Fondues are surging back into popularity againUnique recipes in an updated bestsellerImaginative, interesting recipes and ideas, from the Swiss classic to a Fondue JaponaisIncludes suggestions for after-dinner drinks