For Chris Bonington and Charles Clarke, long-time friends and expedition partners, few mountains were more alluring than Sepu Kangri. Known locally as 'the Great White Snow God', Tibet's nearly 7,000-metre mountain had never before been visited by Westerners. Armed only with a tourist map for reference, the two set off for this elusive peak in 1996. In the reconnaissance and two expeditions that followed, neither of them were expecting to be profoundly impacted by their experiences. However, they not only met their match in Sepu Kangri, but both found their expertise pushed to the limit. While Clarke acted as a travelling doctor, treating myriad ailments encountered along the way, including a life-saving diagnosis of an ectopic pregnancy, Bonington's love of technology saw him testing out cutting-edge satellite phones and computers, allowing them to communicate with the outside world for the first time on an expedition. Tibet's Secret Mountain is a story of discovery as much as it is an account of the expeditions, and it is this that sets it apart from other mountaineering memoirs. The focus not only on the climbing itself, but the experiences, people and tensions that accompany it, offers a poignancy that anyone with a love of adventure will identify with. Beautifully written and full of unfailing cheer, Tibet's Secret Mountain is Bonington and Clarke's love letter to mountaineering.

This is a fascinating journey along the river through the history and folklore of the River Derwent, one of Britain's most beautiful and enchanting rivers.

These engaging folk tales from Cumbria were collected as fragments that the author has brought back to life. Shaped by the natural world, local customs and generations of chattering, these traditional tales reflect the unique Cumbrian wit and wisdom. Herein you will find intriguing accounts of Hunchback and the Swan, the Screaming Skulls of Calgarth, the Millom Hob Thross, Hughie the Graeme, Cumbrian Crack, and Billy Peascod's Harp. They will make you want to visit the places where they happened and meet some of the characters that feature in them. Including charming illustrations from the local artist Steven Gregg, this captivating collection will be enjoyed by readers time and again. Taffy Thomas has lived in Grasmere for well over thirty years, and is a highly experienced storyteller with a repertoire of more than 300 tales. In the 2001 New Year Honours List he was awarded the MBE for services to storytelling and charity, and in 2010 was appointed as the first UK Storyteller Laureate.

Featuring beautiful images and a lyrical text with an exquisitely readable cadence, this book gives life and meaning to all the requisite elements of a treehouse, from time, timber, and rafters to ropes of twisted twine that invite visitors to sprawl out on a limb and slide back down again. For anyone who's ever wanted to escape real life and live in a nostalgic dream come true, this poignant picture book captures the universal timelessness of treehouses and celebrates all the creativity and adventure they spark.

"The definitive cookbook on using local ingredients to create unforgettable dishes. Throughout the culinary world, Simon is revered. He is the chef and owner of L'Enclume, the 2 Michelin star restaurant in Cumbria that famously starred in Steve Coogan and Rob Brydon's film, The Trip and has won Best Restaurant OFM Awards and The Good Food Guide's Best Restaurant for the past 4 years. He was a winner on BBC2s Great British Menu and a mentor on MasterChef. There is also Rogan & Company, Aulis - a research kitchen - and 2 more restaurants coming up in London. Renowned for the clarity of ethos he brings, as well as a brilliant reputation for artistry, innovation and excellence, his talent and vision shine through. Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes. Simon has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and passion. His food is beautifully refined and has transformed how we view locally-sourced cuisine - the Farm to Plate ethos. The book showcases recipes that use beautiful ingredients, but ones that are accessible everywhere, and vibrant recipe pictures alongside photography capturing the life and landscapes of his farm in Cumbria, where his two Michelin star restaurant L'Enclume is based."--Provided by publisher.