Three single women in their fifties meet when they join a choir. Lucy, recently widowed, is a cook and food journalist; Joanna, a successful business woman, never married; Rebecca is a divorced interior decorator. Each of the women is at a crossroads and they quickly form a bond.

Covers soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, canapes, snacks and garnishes. This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

Three women in their fifties - one widowed, one divorced and one never married - meet when they join a choir. Lucy, a food journalist, is obeying her bossy daughter who prescribes singing to assuage her grief. businesswoman Joanna is tackling her inability to sing a note. And much-divorced Rebecca is unashamedly looking for another mate.

Professional cook Kate McKinnon gets a job cooking lunch at the Foreign Office - and falls for married Oliver Stapler, Secretary of State. She thinks she's hiding her feelings beautifully, but then someone (who would like to see her fail) alerts the gutter press...

Lotte is in unfamiliar territory. After a painful divorce and a great deal of soul-searching, she's abandoned her successful career as an architect for a degree in Garden History, and uprooted her three children to take a job as Head Gardener to millionaire Brody Keegan. Brody is as ignorant about gardens as Lotte is knowledgeable and as she locks horns with her boss and his spoilt young wife, ...

Originally published in 1995, a practical guide to wine which is illustrated with line drawings and maps. It includes information on wine production and labelling as well as advice on storing, serving and tasting. It also contains sections on champagne and sparkling wines, sherry, port and other fortified wines.

Looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry. This text discusses the issues involved from a multitude of angles; and evaluates the influence on culinary taste of a variety of factors such as: social class, gender, marketing and geography.

Originally published in 1995, a practical guide to wine which is illustrated with line drawings and maps. It includes information on wine production and labelling as well as advice on storing, serving and tasting. It also contains sections on champagne and sparkling wines, sherry, port and other fortified wines.

Intended for intermediate level GNVQ and SNVQ courses in hospitality and catering. Students are required to work on their own and show their own initiative.

Over 140 of the author's favourite and most famous recipes can be found in this book. There are dishes for every course of every meal - from Teasers and Titbits , through Some Seeds of this Planet to A Plethora of Puddings .