It was a 1972 Rally 200 in the same shade of orange as Donatella Versace with white, go-fast stripes down each side. It was bright and brash and made every other Vespa in the workshop look dull. Even sitting on its stand it had a swagger.Best-selling writer and traveller Peter Moore decides to go on an adventure through Sicily,Sardinia and the Amalfi Coast as a last fling before the onset of fatherhood.Riding his bright orange Vespa, Marcello, through some of the world’s most stunning scenery, Peter meets a multitude of interesting characters and discovers a side of Italy that tourists rarely see. Eliciting free beers from barmen, swoons from young women and beeps and whistles from other drivers, Peter finds that this most Italian of machines draws him deep into the heart of this fascinating and fun-loving country.

'This book is as good for slavering over as it is to cook from' - Nigella Lawson ***Look out for Baking School: The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatly, publishing August 2017, and available for pre-order now*** Justin Gellatly is one of Britain's best bakers. Head Baker and Pastry Chef at St John for twelve years, and now at Bread Ahead Bakery in Borough Market, Justin is famous for his legendary sourdough bread and doughnuts. In Bread, Cake, Doughnut, Pudding, Justin shows you how to make mouth-watering treats ranging from the classics (madeleines, croquembouche, sourdough starter and bread), to classics with a twist (banana sticky toffee pudding, salted caramel custard doughnuts, blood orange possets, deep fried jam sandwiches) to the uniquely original (fennel blossom ice cream, crunch in the mouth, courgette and carrot garden cake). With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again. 'I have always loved eating his bread and cakes, and his the doughnuts are the best in the world. Fabulous book' Angela Hartnett 'Having always hugely enjoyed eating the seemingly endless, singular delights of this talented and very good baker, it is a boon and a half to know at last how Justin makes these so very, very delicious things' Jeremy Lee Head Baker and Pastry Chef at St John for twelve years, Justin created the St John Bakery and restaurants' legendary sourdough bread and doughnuts, and has just opened a new bakery, Bread Ahead, in Borough Market. Justin Gellatly is the co-author, with Fergus Henderson, of Beyond Nose to Tail: A Kind of British Cooking.

This book builds on the highly successful Geography of Beer: Regions, Environment, and Society (2014) and investigates the geography of beer from two expanded perspectives: culture and economics. The respective chapters provide case studies that illustrate various aspects of these themes. As the beer industry continues to reinvent itself and its economic and cultural geographies, this book showcases historical, current, and future trends at the local, regional, national, and international scales.

With one of the richest archaeological records and most complicated histories in the Mediterranean, Sardinia provides an important laboratory for studying the interaction of indigenous societies and outside forces in a partly isolated geographical context. Stephen L. Dyson and Robert J. Rowland, Jr. use both material culture and written documents to reconstruct the social and economic processes of an island society that showed both cultural creativity and continuity but responded to invasions from the Phoenicians through the Romans to the Aragonese. This first accessible reconstruction of island archaeology provides a balanced picture of the sweep of Sardinian history.