Archive for September, 2016

  • 4 Books: Lauren Collins, author of When in French

    • Sep 21, 2016 • Tags: , , , ,

    When in French

    In 4 Books, we ask an author to answer 4 questions on the books that made them — on those books that made a significant impact at distinct junctures of their lives.

    It might be the book that guided them through a break up, the one that they press urgently into a friends’ hand, the book that best articulates love, or the book that opened up the world in a startling new way.

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  • 4thcoming: Stella Grey

    • Sep 13, 2016 • Tags: , ,

    Name: Stella Grey*

    *Stella Grey is a pseudonym

    What’s it about? When her husband fell in love with someone else, Stella Grey thought she’d be unhappy for the rest of her life. But then she realised that she needed to take her future in her own hands. She needed to meet someone wonderful, and find a heartfix for heartbreak.

    So, she joined online dating sites and embarked on a mission. What followed were 693 days of encounters, on screen and in person: dates in cafés and over glasses of astringent red wine, short term relationships and awkward sex, but mostly there were phone calls and emails (many, many emails). Her journey was never dull, featuring marriage proposals, invitations to Tangier, badly timed food poisoning and much younger men – but was it ultimately successful? Read more…

  • ‘Tapas are not the only Spanish food’. Brindisa: The True Food of Spain is out today.

    • Sep 8, 2016 • Tags:


    Brindisa, the renowned Spanish fine food import company, has become a byword for excellent Spanish food.

    The Brindisa Spanish Cook Book is the ultimate in contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the very best ingredients and food producers. Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa’s specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and storecupboard basics that are essential for Spanish and Mediterranean cooking.

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