41 products were found matching your search for Regling Simon Andre Mats in 3 shops:

Unread book in perfect condition.

Former secret agent, Simon Tregarth, is a desperate hunted man who turns to sorcery for courage and survival

Delivering power when you need it, the MIGHTY MAX ML1.3-6 6-Volt 1.3 Ah uses a state of the art, heavy-duty, calcium-alloy grid that provides exceptional performance and service life in both float and cyclic applications. The ML1.3-6 is an Absorbent Glass Mat (AGM) technology with a valve regulated design, that can be used in enclosed and indoor environments without leaking or maintenance, providing a superior performance for thousands of models. MIGHTY MAX SLA batteries are utilized in a wide variety of applications including, Consumer Electronics, Electric Vehicles, Engine Starters, Golf Carts, Hunting, Lawn and Garden Tools, Medical Mobility, Motorcycles, Power sports, Portable Tools, Solar, Toys and Hobby, Access Control Devices, Emergency Lighting, Security and more.

Delivering power when you need it, the MIGHTY MAX ML1.3-6 6-Volt 1.3 Ah uses a state of the art, heavy-duty, calcium-alloy grid that provides exceptional performance and service life in both float and cyclic applications. The ML1.3-6 is an Absorbent Glass Mat (AGM) technology with a valve regulated design, that can be used in enclosed and indoor environments without leaking or maintenance, providing a superior performance for thousands of models. MIGHTY MAX SLA batteries are utilized in a wide variety of applications including, Consumer Electronics, Electric Vehicles, Engine Starters, Golf Carts, Hunting, Lawn and Garden Tools, Medical Mobility, Motorcycles, Power sports, Portable Tools, Solar, Toys and Hobby, Access Control Devices, Emergency Lighting, Security and more.

Delivering power when you need it, the MIGHTY MAX ML1.3-6 6-Volt 1.3 Ah uses a state of the art, heavy-duty, calcium-alloy grid that provides exceptional performance and service life in both float and cyclic applications. The ML1.3-6 is an Absorbent Glass Mat (AGM) technology with a valve regulated design, that can be used in enclosed and indoor environments without leaking or maintenance, providing a superior performance for thousands of models. MIGHTY MAX SLA batteries are utilized in a wide variety of applications including, Consumer Electronics, Electric Vehicles, Engine Starters, Golf Carts, Hunting, Lawn and Garden Tools, Medical Mobility, Motorcycles, Power sports, Portable Tools, Solar, Toys and Hobby, Access Control Devices, Emergency Lighting, Security and more.

Delivering power when you need it, the MIGHTY MAX ML1.3-6 6-Volt 1.3 Ah uses a state of the art, heavy-duty, calcium-alloy grid that provides exceptional performance and service life in both float and cyclic applications. The ML1.3-6 is an Absorbent Glass Mat (AGM) technology with a valve regulated design, that can be used in enclosed and indoor environments without leaking or maintenance, providing a superior performance for thousands of models. MIGHTY MAX SLA batteries are utilized in a wide variety of applications including, Consumer Electronics, Electric Vehicles, Engine Starters, Golf Carts, Hunting, Lawn and Garden Tools, Medical Mobility, Motorcycles, Power sports, Portable Tools, Solar, Toys and Hobby, Access Control Devices, Emergency Lighting, Security and more.

Jay Baruchel stars in this hilarious, surreal show about the perils of dating based on a collection of short stories by Simon Rich. After his girlfriend Maggie (Maya Erskine) calls it quits, Josh (Baruchel) tries to move forward in romance, with help from his testosterone-fueled best bro (Eric Andre) and his confident sister (Britt Lower). Still haunted by Maggies memory, Josh grapples with not-so-cute meets, clubbing, time travel, bloody heartache and a whole lot of sex-crazed aliens. With it's

James Beard Award Finalist'Cookery Book of The Year' Guild of Food Writers AwardsShortlisted for the André Simon AwardsWhat happened when one of today's best-loved food writers had a change of appetite? Here are the dishes that Diana Henry created when she started to crave a different kind of diet - less meat and heavy food, more vegetable-, fish- and grain-based dishes - often inspired by the food of the Middle East and Far East, but also drawing on cuisines from Georgia to Scandinavia.Curious about what 'healthy eating' really means, and increasingly bombarded by both readers and friends for recipes that are 'good for you', Diana discovered a lighter, fresher way of eating. From a Cambodian salad of prawns, grapefruit, toasted coconut and mint or North African mackerel with cumin to blood orange and cardamom sorbet, the magical dishes in this book are bursting with flavor, goodness and color.Peppering the recipes is Diana's inimitable writing on everything from the miracle of broth to the great carbohydrate debate. Above all, this is about opening up our palates to new possibilities. There is no austerity here, simply fabulous food which nourishes body and soul.

A comprehensive book on Bordeaux covering not only the great chateaux but also a vast number of other wine producers, as well as the history of the region. The author - who has been a Master of Wine since 1962 - was awarded the Andre Simon Memorial Prize for the first edition of this book.

Winner of the prestigious André Simon Drink Book AwardThe first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.

“An important new book on Chianti Classico: Winners of the André Simon 2013 award for their book The World of Sicilian Wine, Nesto and Di Savino have produced the investigative, scholarly and detailed book that Chianti Classico has long deserved. Nesto and Di Savino are brilliant historic investigators. . . . A must-read for anyone seriously interested in wine.”—Walter Speller, JancisRobinson.com This book tells the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico. In 1716, Tuscany’s penultimate Medici ruler, Cosimo III, anointed the region of Chianti, along with three smaller areas in the Florentine State, as the world’s first legal appellations of origin for wine. In the succeeding centuries, this milestone was all but forgotten. By the late nineteenth century, the name Chianti, rather than signifying this historic region and its celebrated wine, identified a simple Italian red table wine in a straw-covered flask.   In the twenty-first century, Chianti Classico emerged as one of Italy’s most dynamic and fashionable wine zones. Chianti Classico relates the fascinating evolution of Chianti as a wine region and reveals its geographic and cultural complexity. Bill Nesto, MW, and Frances Di Savino explore the townships of Chianti Classico and introduce readers to the modern-day winegrowers who are helping to transform the region. The secrets of Sangiovese, the principal vine variety of Chianti, are also revealed as the book unlocks the myths and mysteries of one of Italy’s most storied wine regions. The publication of Chianti Classico coincides with the three hundredth anniversary of the Medici decree delimiting the region of Chianti on September 24, 1716.

“A perfect reference for the aspiring foodie.” –Chicago TribuneWinner of the André Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book AwardA complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what―revealing for the first time just how infinite are the possibilities in an everyday kitchen. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants―all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.

Winner of the Fortnum & Mason Debut Food Book Award 2017 Nominated for the Andre Simon award for best cookbook and Guild of Food Writers book of the year. Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works. Featuring chapters on foods from Moorland (game and herbs), Garden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, cherries), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries), Gill gently guides the reader through simple recipes, with no need for obscure ingredients or complicated cooking. With great food at its heart, Gather is the most contemporary of cookbooks, with photography that captures a year of the best cooking and eating.

Winner of the Fortnum & Mason Debut Food Book Award 2017 Nominated for the Andre Simon award for best cookbook and Guild of Food Writers book of the year. Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works. Featuring chapters on foods from Moorland (game and herbs), Garden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, cherries), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries), Gill gently guides the reader through simple recipes, with no need for obscure ingredients or complicated cooking. With great food at its heart, Gather is the most contemporary of cookbooks, with photography that captures a year of the best cooking and eating.

Hardcover. Winner of the John Avery Award at the Andre Simon Awards 2022'A triumph' The TLS 'This special and magical book has changed the way I see the world' Dan Saladino'Inspiration and delight sparkle from every page This book [is] a revelation of joy to the general reader for whom wild food is another country' John Wright, author of the River Cottage handbooks A captivating and lyrical journey into our ancestral past, through what and how we eat. Mo Wilde made a quiet but radical pledge: to live only off free, foraged food for an entire year. In a world disconnected from its roots, eating wild food is both culinary and healing, social and political. Ultimately, it is an act of love and community. Using her expert knowledge of botany and mycology, Mo follows the seasons to find nutritious food from hundreds of species of plants, fungi and seaweeds, and in the process learns not just how to survive, but how to thrive. Nourishing her body and mind deepens her connection with the earth a connection that we have become estranged from but which we all, deep down, hunger for. This hunger is about much more than food. It is about accepting and understanding our place in a natural network that is both staggeringly complex and beautifully simple. THE WILDERNESS CURE is a diary of a wild experiment; a timely and inspiring memoir which explores a deeper relationship between humans and nature, and reminds us of the important lost lessons from our past. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Winner of the 2018 James Beard Foundation Cookbook Award in "Reference, History, Scholarship"Winner of the 2017 André Simon Drink Book AwardWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Wine, Beer & Spirits"From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

Winner of the André Simon Drinks Book of the Year Award. Winner of the IACP award in Wine, Beer & Spirits A stunning box set, complete with seven vintage maps in a pull-out drawer. Based on six years of on-the-ground research and unprecedented access to actual Champagne growers, Champagne is the first book to actually describe producers and wines based on their terroir - enlightening readers by showing them exactly where, how, and by whom these great wines are made. Champagne is one of the most iconic, sought-after wines in the world, beloved by serious wine collectors as well as everyday wine drinkers. However, it is also one of the most misunderstood wines out there - obscured by a multimillion-pound marketing industry that makes it difficult for consumers to honestly judge value and understand what they're drinking. Included in the stunning box set are the Louis Larmat vinicultural maps - the only detailed wine maps of the region, which were commissioned by the French government in the mid-1940s and have never appeared in print in English.

Vonny lives on the island of Martha's Vineyard with her husband Andre and son Simon. Their neighbour Elizabeth, a woman in her seventies, falls from an upstairs window and her granddaughter Jody is summoned to nurse her through her convalescence. So the players are assembled for a magical story of love and loneliness, of terror and human frailty, of the mystery and grace of ordinary experience. Alice Hoffman's ability to fuse the domestic and the mythic in a narrative of such gentle yet magnetic force confirms her stature as one of the most gifted of American novelists.

Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4–6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people – from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.

The first edition of this book was the winner of the Wine and Food Society André Simon Prize for the best contribution, in English, to the literature of gastronomy, in 1965. For this revised edition the authors have included up-to-date statistical information and new material on grape growing and wine making techniques, reflecting the ever increasing importance of wine in American life.