Reprint of the original, first published in 1864. A budget of legendary, historical, critical, and sporting intelligence. Second series.

An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

The ultimate guide to surrounding yourself with French country style, wherever you are. From deep in the countryside of southwest France comes a comprehensive guide to surrounding yourself with French country style wherever you are. Capturing the beauty and tranquility of the region, interior designer and journalist Sara Silm distills the unique colors, textures, and flavors of this distinctive corner of the world. Inherent in Sara’s detailed knowledge of French country style are philosophical lines drawn between color, temporality, style, sensation, and season, such that every design choice is a contemplation of time and place. Nowhere is this more clearly felt than in her unique color palettes, inspired by the patina of weather-beaten shutters, of local brick and fading roof tiles, violet-hued ice cream, and rolling hills bursting to life in spring. Coupling detailed, practical design knowledge with evocative notes on rural French life and choice recipes, How to French Country offers a path to gentler living and refocusing on all that we hold dear.

The German invasion of France and Belgium in August 1914 came close to defeating the French armies, capturing Paris and ending the First World War before the autumn leaves had fallen. But the German armies failed to score the knock-out blow they had planned. The war would drag on for four years of unprecedented slaughter. There are many accounts of 1914 from the British point of view, and the achievements of the British Expeditionary Force are the stuff of legend. But in reality, there were only four British divisions in the field, while the French and Germans had more than 60 each. The real story of the battle can only be told by an author with the skill to mine the extensive German and French archives. Ian Senior does this with consummate skill, weaving together strategic analysis with diary entries and interview transcripts from the soldiers on the ground to create a remarkable new history.