Calling Major Tom
By David M. Barnett
'I adored this book!' Ruth Hogan, The Keeper of Lost Things * * * * *AS FEATURED ON THE GUARDIAN - THE HEARTWARMING EBOOK BESTSELLER Forty-something Thomas is very happy to be on his own, far away from other people and their problems. But beneath his grumpy exterior lies a story and a sadness that is familiar to us all. And he's about to encounter a family who will change his view of the world... for good.* * * * *'An unashamedly feel-good story.' Miranda Dickinson'Sheer joy.' Lucy Diamond'A much-needed antidote for these worrying times.' Julie Cohen'A moving, funny, absorbing hot chocolate of a story.' Daniela Sacerdoti'Exactly what everyone needs right now.' Rachael Lucas'Believable, funny and a proper tear jerker - five stars' Tracy Bloom
Colour My Bollocks
By Becky Glass
Have you ever wanted to call your boss a PISS WIZARD? Are your kids behaving like total GOBSHITES?Want to tell your in-laws to go FUCKETY BYE?Don't internalise your stress until you shave yourself bald like a 2007 Britney Spears; save yourself thousands on a 'holiday' to the Priory. Now you can colour yourself calm with COLOUR MY BOLLOCKS, the adult colouring book that says exactly what you think.
Cuisine Du Moi
By Gavin Canardeaux Ben Canaider
Read this book and you will understand why chefs are the most important people in the world today. Without them nothing else would function or exist. - Gavin CanardeauxGavin Canardeaux is one of the world's most popular and inspirational power-chefs. His icon restaurants, Cuisine du Moi in New York, Lad Gav in London, Le Auxerre de Gavoir Faux in Napa and Ricky's Sportsbar and Steakhouse Hamburger Grill and Bar in Sydney, have set standards in cuisine couture previously thought impossible.Australian-born, English-educated, French-trained, Thai-massaged and American-based, Gavin Canardeaux is a passionate executive icon uber power chef de chef, deeply committed to his art. For him, overseeing via video-link his sous chefs placing slices of ochre truffle over a freshly muddled carpaccio of Cape Barren goose egg is a life-and-death struggle.Honorary Governor of the Stationary Food Movement, Consultant Chef de Chef to the United Nations, patron of the Canardeaux Foundation for Children Without Seafood, and committed Awareness Band Wearer, Canardeaux divides his precious time between London, Sydney and New York, his wife and girlfriends and horses, his classic car collection, and children. When not starring in his ground-breaking television programs Gav and the Gastronauts and Shit Hot Cooking with Gav, Yeah!, Canardeaux enjoys shooting and being interviewed. This book is a declaration of war; I am proud to be the conduit through which so much cuisine will pass 'More than a cookbook, Cuisine du Moi is a philosophy, a way of life, and already a classic.