Christmas - page 380

Description: Named one of The Classics of Boxing Literature by Crime Reads[A] gritty, true-crime narrative.with hard-edged prose and a total absence of cheap moralizing.[A] stark and gripping account.-Kirkus Reviews The historical fact that the city of Boston has seen more than its share of this breed - boxers who became intertwined with the criminal underworld - is the literary gold that author Don Stradley mines so beautifully in this book. There are moments of triumph in the ring, and some failures; Stradley is right to focus as much on the boxing careers (often misbegotten) of these men as well as their criminal associations and habits.-T.J. English, from the Foreword From the pages of Slaughter in the Streets: When Boston Became Boxing's Murder Capital. Frankie spent the final seconds of his life the way James Cagney might've in an old Warner Bros crime drama: he stumbled down the hallway and into the office of an attorney who had leased space in the building. A female stenographer who had been at her desk filling out Christmas cards looked on in horror; the sound of guns a moment earlier had shattered the holiday mood, and now she was confronted by the sight of Frankie in the doorway, blood gushing from his wounds. Without saying a word, he walked in and sat in a chair. Then he pitched forward, dead. In Slaughter in the Streets, Don Stradley masterfully unfolds the story of how Boston became boxing's murder capital. From the early days of Boston's Mafia, to the era of Whitey Bulger, Stradley tells the fascinating stories of men who were drawn to the dual shady worlds of boxing and organized crime. Boston was once a thriving boxing city. And it was also host to an ever-expanding underworld. From the early days of Boston's Mafia, to the era of Whitey Bulger, many of the city's boxers found themselves drawn to the criminal life. Most of them ended up dead. Slaughter in the Streets tells the violent and often tragic story of these misguided young men who thought their toughness in the ring could protect them from the most cold-blooded killers in the country. Slaughter in the Streets: When Boston Became Boxing's Murder Capital is the third in the Hamilcar Noir series. Hamilcar Noir is Hard-Hitting True Crime that blends boxing and true crime, featuring riveting stories captured in high-quality prose, with cover art inspired by classic pulp novels. Contents Foreword: T.J. English Chapter 1: The Shooting Gallery Chapter 2: Phil Buccola: Boston's Beloved Mob Boss Chapter 3: Boxing Booms in Boston Chapter 4: Tommy Sullivan: Everybody's Pal Chapter 5: Eddie Mc Laughlin: They Called Him Punchy Chapter 6: Joe Barboza: The King of East Boston Chapter 7: Tony Veranis: The Tough Guy Chapter 8: Rocco Di Seglio: Gambling Man Chapter 9: Rico Sacramone: A Stylish Fighter Chapter 10: Sammy Lindenbaum: Boxer, Bandit, Abortionist Chapter 11: Eddie Connors: The Man Who Knew Too Much Chapter 12: Tommy Tibbs: The Journeyman Chapter 13: Paul Raymond: Heavyweight Homicide Chapter 14: Johnny Pretzie: Sharkey's Boy Chapter 15: Frankie Mac Donald: South Boston's Hope Chapter 16: Ghosts of Winter Hill Perfect Gift For Boxing and True Crime Fans! Slaughter in the Streets, combined with other books in the Hamilcar Noir series, makes a great gift for fans of stories about the darker side of boxing. Books in the Hamilcar Noir series also make for a great gift idea for true crime fans-whether they are a die-hard boxing fan or not, they will devour these quick reads and ask for more!.

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ISBN: 9781949590258

Description: When a bomb explodes in front of Dawson on a sunny June morning, he is lucky to escape with his life, certainly luckier than the man he is following. However, waking up several hours later in the bilges of a ship apparently heading for the Baltic Sea is quite depressing as it wasn't how he'd planned to spend his weekend. Who was the man assassinated by the bomb? Who has kidnapped Dawson, and will Lucy Smith find him in time? What is happening deep underground in leafy Surrey and rural Estonia? Is there a double-agent in MI6? Who are the tantalising Sesks twins really working for? Can Dawson and Lucy distinguish Wright from Rong? And can Dawson avoid being bored to death? Praise for A Very Important Teapot Not all writers can carry off a sense of humour in their books; for want of trying it's easy to go over the top. Steve Sheppard, however, nails it just right. His central character, Dawson, lands himself purely by accident in a job with indistinct connections to British Intelligence, and gets shunted off to Australia in search of. he isn't really told. But part of the build-up lies in the arrival of a tea-set, of which the teapot catches his attention. Well, it would, wouldn't it? This is a thriller, a chase, a buddy story, a mystery (certainly for Dawson, who starts out off the back foot but manages to survive several rugged encounters), all smoothly told with hugely engaging characters, and rips along at a hectic pace. If you like some smiles, even chuckles, with your reading, this is great fun but doesn't dissolve into slapstick. Adrian Magson, prolific crime and spy thriller author, including Hostile State A curiously magical thriller with suburban subterfuge and sparkle. Helen Lederer, author of Losing it, comedian and Founder of the Comedy Women in Print Prize My goodness! What a hilarious, energetic and entertaining roller-coaster of a read this is. The pace never lets up. Dawson (for he is our hapless hero - and never was a man more lacking in hap) starts off in the UK, hops over to Australia and there is chased by a colourful collection of Germans and Russians, Brits and Aussies. Some are goodies, some baddies, and some lurk in the grey area in between. All are intent on solving the mystery of the eponymous teapot, or preventing others from doing so. It's as clever and witty as its title. I certainly enjoyed the ride! Sue Clark, author of Note to Boy To Australia and back again, with a large cast of unusual characters descending, eventually, on the folk festival at Yackandandah. The reader is drawn into a merry dance of international spies, assassins, shady underworld hoodlums and beer. Our hero, the unassuming and unknowing Dawson, would rather be in the pub or pursuing the fragrant Rachel at the Grayfold am-dram's Christmas panto, but instead encounters every known espionage thriller trope (and some not yet invented) as he weaves his way across the outback, trailing cops, robbers and agents behind him. And then there's the teapot lid and the lovely Lucy. There is never a dull moment in this rollicking and hugely enjoyable tale. Julie Anderson, author of Plague and Oracle This is the perfect holiday read. a spy thriller with a difference - a comedic spoof. When times are heavy we all need a laugh. What I like about this Tom Sharpish /Ben Eltonish novel is that the female characters are the equal of the men. Sylvia Vetta, author of Brushstrokes in Time and Sculpting the Elephant A very entertaining read that kept me guessing all the way through. I needed to have my wits about me as there is a large cast of characters and the chapters switch rapidly back and forth between them, but this only added to the book's fast pace. Steve's skilful storytelling and sense of fun made this a rollicking good read. Imogen Matthews, author of the Hidden Village and Hidden in the Shadows. Waterstones Bored to Death in the Baltics - shop the best deal online on thebookbug.co.uk

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ISBN: 9781910461310

Description: A first, personal introduction to the Africa continent for young children aged 4+ from Nigerian storyteller Atinuke. Africa, Amazing Africa is Atinuke's first introduction to the African continent - an exciting starting point for young children aged 4+. With double-pages to introduce the different regions of Africa (South, East, West, Central and North), each country is then represented on one page with a colourful half-page illustration from artist Mouni Feddag, a paragraph of descriptive text and then one to three facts, geared towards readers aged four and up; imagined as a diving-off point, to give a sense of the variety of the continent and inspire young readers to find out more about the different countries of Africa. CATEGORY AND OVERALL WINNER OF THE SLA AWARDSSHORTLISTED FOR THE ALCS EDUCATIONAL WRITERS' AWARDA gorgeous walkthrough of all Africa's countries, celebrating the history, languages and culture of the continent. Guardian This beautifully produced atlas of Africa is a fantastic book for any home library or classroom. Book Trust, the UK's largest reading charity A fabulous, eye-catching illustrated introduction to the continent, with fascinating details on every page. Big Issue Lively and celebratory. The Bookseller The illustrations are bright and colourful and the information is really engaging. Muna Kalati An exciting starting point for children keen to learn more about the unique countries of this amazing continent. Candid Cocoa, review Encourage children to broaden their minds and learn more about this vast and diverse continent. Candid Cocoa, 20 Black Children's Books for Christmas 2020 Highly recommend this for the home and also school settings from about 5/6 years up. Kwame's Bookshelf Filled with lots of fun facts. You will learn more and more about this amazing continent! Sadé of Sadé Magazine for The Cornrow[T]he information differs from page to page, ensuring that readers learn an interesting assortment of facts and myths about the people, food, music, languages, sports, culture, history and notable leaders that make Africa amazing. Author Lebohang Masango for Global Libraries in Literature Initiative A brilliant introduction to the variety of life, landscape and languages present in Africa which will encourage readers to find out more. CLPE, Centre for Literacy A glorious guide to the continent. Perfect for Key Stage 1 classrooms. The Literacy Curriculum Utilising a page per country, Atinuke imparts a number of captivating facts, strikingly accompanied by Mouni Feddag's vivid illustrations[. A] snapshot of the continent and the people who live there which encourages the reader to find out more. School Library Association This book provides an overview of the whole continent. Attractive and unique, it is a celebration of culture suitable for all abilities. ALCS Educational Writers' Award, judging panel One of the Best Books of the Year: This loving tribute is absolutely dazzling. The text is lively and engaging, concisely conveying the astounding richness of history and culture that make the continent of Africa so exciting. Kirkus Reviews (starred review)A cheerful, browsable overview. Atinuke's first foray into nonfiction admirably presents an accessible and engaging narrative School Library Journal Nigerian storyteller Atinuke presents the beautiful diversity and contrasts of a continent of more than a billion people in her first nonfiction work. attractive and informative. Booklist Written in an accessible, conversational style. this title will provide readers much enlightenment about the African continent. School Library Connection There are fascinating pieces of information about each country, accompanied by charming illustrations. Book Riot. Waterstones Africa, Amazing Africa: Country by Country - shop the best deal online on thebookbug.co.uk

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ISBN: 9781406376586

Description: With a tribute to Southern Turkish Cuisine Foreword by Ghillie Basan GOURMAND World Cookbook Awards Winner, Best In The World, Heritage Turkey Foreword Indies Awards Winner (USA, International), Honorable Mention for Cooking My very warm welcome to you - Hosgeldiniz This book is Ozlem's tribute to the wonderfully diverse cuisine of Turkey and a celebration of her Southern Turkish roots with local recipes from her home town, Antioch, Antakya. She hopes these recipes will take you on a Turkish journey - to learn, taste and enjoy the delicious foods of her homeland and most importantly to feel the warmth and sharing spirit of Turkish culture. Turkish cuisine is based on seasonal fresh produce. It is healthy, delicious, affordable and easy to make. She shows you how to recreate these wonderful recipes in your own home, wherever you are in the world. Her dishes are flavoured naturally with: olive oil, lemon juice, nuts, spices, as well as condiments like pomegranate molasses and nar eksisi. Turkish cuisine also offers plenty of options for vegetarian, gluten-free and vegan diets. Living abroad, it can be difficult to access speciality ingredients, so she also offers substitutes and/or alternatives wherever she can. She hopes her recipes inspire you to recreate them in your own kitchen and that they can bring you fond memories of your time in Turkey or any special moments shared with loved ones. Her roots - Ancient Antioch, Antakya Her family's roots date back to ancient Antioch, Antakya, located in the southern part of Turkey, near the Syrian border. This book is a special tribute to Antakya and southern Turkish cuisine, as her cooking has been inspired by this special land. Her parents, Orhan and Gulcin, were both born in Antakya and she spent many happy childhood holidays in this ancient city, playing in the courtyard of her grandmother's 450 year old stone home, under the fig and walnut trees. Her dad's father, Ahmet, was a soap maker (her father's surname Sabuncu, means soap maker) making the city's landmark olive oil soaps. Her mother's father, Suphi, was a food merchant, trading fresh and dried produce within the city as well as with Syria. She grew up with the abundance of fresh produce as her grandpa would share cases of figs, aubergines and tomatoes with family and friends at the family home in Antioch. Love of good food and sharing has been instilled in her since childhood and she grew up with the generosity of her parents and extended family. Her mother and grandma would cook lunch and dinner every day and everyone would be welcomed to their table. Her grandma would leave an extra plate or two on the table as someone would always turn up at mealtimes and they would be warmly welcomed to the dining table. They would all sit around her courtyard dinner table under the fig tree and have a feast of senses with arrays of wonderful mezzes (small plates of appetizers), an abundance of fresh fruit and vegetables cooked in olive oil (Zeytinyaglilar), succulent kebabs and many more. The Turkish saying Basimin ustunde yerin var (I would place you at the top of my head) sums up the Turkish hospitality perfectly. For Turks guests are the most important people. Turks place their guests at the top of the table and they are always delighted to share whatever food they have. A typical Turkish table Preparing dishes is a personal choice and it is perfectly fine to tweak a recipe to reflect your taste as well as making use of what you have in your cupboard. When tackling a new recipe, say stuffed vegetables, it always starts with a phone call to Ozlem's mother. Her mum talks about how she makes it, and Ozlem tells her about the ingredients she can get (for instance instead of pointy red peppers, it could be bell peppers), and things she may be able to substitute with others. They remember how they would all gather at preparing the filling for dolma, her dad collecting vegetables from the market and settling into removing seeds from peppers, her mum preparing the filling and whoever is around the house setting the table and helping to stuff the vegetables. She is mindful and very grateful to have grown up with such a love of food, caring for one another and helping one another. Turks love to have family and friends around and there's always an abundance of food at the table. A typical Turkish meal usually starts with soup, a very important part of Turkish cuisine. And there is always some hot and cold mezzes on the table; it could be filo pastry rolls with cheese and parsley, Sigara Boregi, or perhaps spinach and feta pie with filo pastry, Ispanakli Borek. Depending on the season and the region, on the table there may be pureed eggplants (aubergines) with lemon and olive oil sauce, Patlican Salata or red pepper paste and walnuts dip, Cevizli Biber. Then there is often a meat based course; it can be a hearty stew or casserole with meat, chicken or in season fish and seasonal vegetables or salad. Turks love their dessert; from baklava to stuffed apricots with walnuts, there's always time for dessert. And they finish off with a wonderful Turkish coffee or Turkish tea, cay, savoring every sip in the company of friends and family. Today in Turkey, food and mealtimes are still the hub of everyday life. Time is always taken to share meals with family members or friends, to relax and enjoy conversations. Participants wish each other Afiyet Olsun, literally meaning May you be healthy and happy with this food you eat. This is followed by a tribute to the creator of the meal, Elinize Saglik, meaning Health to your hands. Guests are always received with the most cordial hospitality and it is believed that no one should ever leave a Turkish table without feeling satisfied and happy. Antakya's Cuisine Antakya's cuisine has an incredible richness of fresh herbs, spices, grains like bulgur and freekeh, natural condiments like olive oil and pomegranate molasses. It's a cuisine packed with flavour and ancient traditions, from where her cooking has been inspired. Antakya's (ancient Antioch's) cuisine is influenced by Ottoman, Arabic and French cuisines (Antakya was under French rule for a short period after the collapse of the Ottoman Empire, before it became part of the Republic of Turkey). Antakya also hosts many diverse communities, including the Vakifli Armenian village and various religious groups. Jews, Christians, Muslims live in harmony, under one roof. She loves that you can hear the church bell alongside the muezzin call tor prayer at the mosque's minarets for Muslims. Her food merchant uncle in Antakya would celebrate Christmas and Hannukah with his Christian and Jewish friends, as well as breaking his fast with the Muslim community during Ramadan. She hopes this book will provide you with a good, inviting introduction to Turkish cuisine. These are some of her own favorite Turkish recipes - lovingly made and passed down from her grandmother to her parents and now to her own family's table. She truly hopes they will inspire you to create, cook, experiment and most of all enjoy the magnificent cuisine of Turkey. Waterstones Ozlem's Turkish Table - shop the best deal online on thebookbug.co.uk

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ISBN: 9781912031948