Richard Coles

As a young boy growing up in the outskirts of Dublin, Gabriel Byrne sought refuge in a world of imagination among the fields and hills near his home, at the edge of a rapidly encroaching city. Born to working class parents and the eldest of six children, he harbored a childhood desire to become a priest. When he was eleven years old, Byrne found hi...

The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a...

Spoons probably have the longest history of any artefact and have been made ever since man discovered that handling liquids was vital to his existence. In this new colour edition of a popular title, Simon Moore traces the history of English spoons, noting their social position in history and the many changes in style and form as their versatility w...