Showing results by narrator "Richard Trinder" in All Categories

Throughout the course of World War II, Allied forces engaged in elaborate deceptions to fool Hitler's armies. A ragtag group of Bohemian artists and creatives were assembled to devise these strategies, including rubber dummy tanks, faux railway lines and falsified wireless intelligence. They made armies appear out of thin air, baffling German forces and ensuring Allied success in battle. For fifty years, information on the Ghost Army strategies was classified. It is only recently that details of their heroic actions have come to light.

Spanning from the world wars to the space race and the birth of the internet, A History of the 20th Century documents the events, the characters, the ideologies, the cultural transformations and the dramatic politics of these turbulent times. Jeremy Black examines subjects as diverse as the Russian Revolution, the Great Depression, the Cold War, the Iranian Revolution and decolonization in a compelling narrative.

In Outdoor Cooking, Gill Meller explains every aspect of cooking out in the open. He will take you back to basics with a guide to building the perfect fire, and reinvigorate your summer barbecue by cooking bread on it, grilling Indian-style kebabs, smoking fish or roasting succulent joints of meat. You can also find out how to make the most of a pizza oven or Kamado-style clay barbecue (popularised by the Big Green Egg) and, if you’re feeling adventurous, there are comprehensive instructions for spit roasting larger pieces of meat or making a smouldering earth oven.

Curing and smoking your own food is a bit of a lost art in Britain these days. While our European neighbours have continued to use these methods on their meat, fish and cheese for centuries, we seem to have lost the habit. But with the right guidance, anyone can preserve fresh produce, whether living on a country farm or in an urban flat – it doesn't have to take up a huge amount of space. With an introduction by Hugh Fearnley-Whittingstall, this book is the go-to guide for anyone who wants to smoke, brine or air-dry their way to a happier kitchen.

For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. But before introducing us to the various species to be harvested, he touches on such practicalities as conservation and the ethics of foraging; safety from tides, rocks and food poisoning; the law and access to the shore, our right to fish, landing sizes and seasons; and equipment such as nets, pots and hooks.