Three women in their 50s - one widowed, one divorced and one never married - meet when they join a choir. When they decide to combine their talents to restore a run down hotel on the Cornish coast and turn it in to a spa offering holiday courses, conflict is bound to result.

Covers soups, first courses, vegetable dishes, salads, main courses, stocks, sauces, dips, spreads, puddings, cakes, canapes, snacks and garnishes. This title includes 1,400 recipes ranging from classics such as Cheese Souffle and Steak and Kidney Pie to innovative recipes such as Salmon and Plaice Ravioli and Red Onion and Polenta Tart.

Lotte is in unfamiliar territory. After a painful divorce and a great deal of soul-searching she has uprooted her three children to take a job as head gardener to millionaire Brody Keegan. Brody is as ignorant about gardens as Lotte is knowledgeable so it's only a matter of time before the two lock horns.

A professional cook and single motherfinds hercareer is jeopardized when she falls for a high-ranking politician Kate McKinnon is 36 and mother to five-year-old Toby. She has a small but thriving business catering for private clients. Her life is on an even keel until, that is, she gets a job cooking lunch at the Foreign Office and has her first fateful meeting with Oliver Stapler, Secretary of State. He's powerful and charismatic, but also married and a father and totally out of bounds yet she falls for him. When a journalist spots them together, he alerts thegossip press. Who cares whether...

Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.

A treasure trove of fantastic recipes from the founder of Leith's School of Food and Wine and Great British Bake Off judge Prue Leith

The first instalment of an epic multi-generational family saga by award-winning restaurateur Prue Leith. A proud family. Snubbed by aristocratic neighbour Lord Frampton at a coming-of-age ball, Donald Oliver dreams of the day he'll have his vengeance. A wild daughter. Laura Oliver, beautiful and tempestuous, falls in love with Giovanni, an Italian ex-prisoner-of-war, now a humble cook. Disdaining her father's snobbishness - and his wrath - the couple flee to London. A desperate hope. Giovannio and Laura arrive to a city that has not yet re-woken after the traumas of war.

It is 1968. Angelica Angelotti has grown up in the Italian food business started by her English mother and Italian father. Now she is using her cooking talent to strike out on her own, moving to Paris to go to culinary school. There, among the excitement and wild emotion of the student barricades, she falls in love with her charismatic but unreliable cousin Mario - a manic depressive ten years older than her whom her mother had sacked from their restaurant. Navigating a blossoming career, from the Savoy hotel pastry kitchen to the world of food writing and presenting, alongside an...

Gripping family drama from household name Prue Leith. Perfect for fans of Penny Vincenzi and Barbara Taylor Bradford. 'An unmissable read packed with secrets and revelations' OK! The Angelotti family reels when the lost son, given up for adoption in the war, traces his birth family and returns to the fold, with devastating consequences. As poverty-stricken newlyweds, Laura and Giovanni Angelotti were forced to put their first child - a boy - up for adoption. They have had other children since, and their first little Italian cafe has become a restaurant empire, but Laura is still...