Mike Robinson is co-presenter of ITV1's primetime series Countrywise and Countrywise Kitchen. With viewing figures regularly hitting 4.5 million per episode, a third series of 8 x 1-hour episodes of Countrywise has been commissioned for 8pm tuesdays on ITV1 in April/May 2011. Countrywise Kitchen was launched in 2010, with viewing figs matching those of Countrywise, and a new series of 6 episodes has been commissioned for ITV1 to air in May/June 2011. Mike is also a gamekeeper, and manages 3 estates in his home county of Berkshire. He runs The Pot Kiln public house and cookery school and is co-proprietor of the Michelin-starred London pub, The Harwood Arms.
A cookbook that offers a wide range of good food, made from British produce, showcasing the best of what’s on offer. The recipes are very tempting and there’s plenty here to widen your recipe repertoire. There are new twists on old favourites; the Scotch eggs look particularly wonderful, recipes to tempt you off the path of beef, pork, lamb and chicken, into game birds, eel and venison. A generous selection of puddings, I was pleased to see, with breads, preserves and sauces also included to provide a well-rounded look at cooking with local ingredients. Like for Like ReadingEnglish Food, Jane GrigsonNational Trust Farmhouse Cookbook, Laura Mason The Lovereading view... There are lots of recipes for cooking with country ingredients, from partridge to chicken, lamb to pork, salmon to mackerel, blackberries to plums. Stews, roasts and soups sit alongside cakes, puddings and jams in this accessible cookbook that celebrates the best of British ingredients in dishes that herald from far and wide - from a roast shoulder of pork to a Thai noodle soup. All the recipes are simple to prepare and even those with the most surprising flavours are created from everyday ingredients that can be bought from the supermarket. Packed with information on selecting the best ingredients, eating seasonally and foraging, this book is an invaluable source of information as well as a delicious collection of recipes and it's topped with absolutely stunning photography, both of the finished dish and of the countryside.
What happens when tourists scream with fear, shout with anger and frustration, weep with joy and delight, or even faint in the face of revealed beauty? How can certain sites affect some tourists so deeply that they require hospitalisation and psychiatric treatment? What are the inner contours of tourist experience and how does it relate to specific emotional cultures? What are the consequences of the emotional cultures of tourists upon destinations? How are differences in emotional culture mobilized and played out in the transnational contact zones of international tourism? While many books have engaged with the structural frames of tourist practice and experience, this is the first to deal with the emotional dimensions of tourism, travel and contact and the ways in which they can transform tourists, destinations and travel cultures through emotional engagements. The book brings together an international array of scholars from anthropology, psychiatry, history, cultural geography and critical tourism studies to explore how the movement to, and through, the realms of exotic people, wild natures, subliminal art, spirit worlds, metropolitan cities and sexualised 'others' variably provoke emotions, peak experiences, travel syndromes and inner dialogues. The authors show how tourism challenges us to engage with concepts of self, other, time, nature, sex, the body and death. Through a set of ethnographic and historic cases, they demonstrate that such engagements usually have little to do with the actual destination but rather, are deeply anchored in personal memories, repressed fears and desires, and the collective imaginaries of our societies.
In the seventeenth century guardians protected China's most precious secrets - teachings that could change the course of its history. When the Manchu tribe invade and march to the Great Wall of China, the legends of these secrets send Jun, a young man from the southern Hunan province, to find and protect them.From the first day his mother had held Jun, she wanted to share all that she knew of their province with him, but she died when he was a young boy. His father whispered her words of wisdom to him every night, but hid his family's knowledge of the ancient teachings, until the Manchu soldiers advanced upon their village.With hope lost, and freedom being surrendered to the murdering Manchu leader, Jun fights with destiny to win back his province, but without an army of men, or weapons, he needs more than just his mother's wisdom to defeat the enemy. Jun must find the inner strength of a great mountain...
This volume is based on the recognition that heritage is popular and popular culture is now readily transformed into heritage whose meanings and myths reshape social life and political and economic realities as well as re-make tradition. The papers in this volume consider: What does popular heritage look like? To whom does it speak? Is it active in dissolving class and cultural boundaries or just in reproducing new ones? How do societies manage a heritage that is fluid, immediate and that straddles extremes of serious conflict and hedonistic frivolity? When/under what circumstances is the creation and expression of new cultural forms - popular culture - capable of being transformed into heritage?.
Quatre Bras was the battle that turned a campaign - a tale of triumph and disaster. The Battle of Quatre Bras 1815 is not only a significant addition to the written history of the Napoleonic Wars, it is also the first English language account to focus solely on this crucial battle of the Waterloo campaign. Mike Robinson's compelling account is based on extensive original research and includes many unpublished personal accounts from all the participating nations. The author combines this testimony with an unparalleled study of the topography of the battlefield and deep knowledge of Napoleonic warfare to tell the story of a battle where commanders made errors of omission and commission and where cowardice rubbed shoulders with heroism. Above all, it is the story of the intense human experience of those who participated in the events of those two fateful days in June 1815. A work of impressive scholarship ... meticulously but not excessively referenced ... well-mapped and beautifully illustrated - The book deserves a place on the shelves with the great historians of the battle of the first rank which followed it. The Spectator
Youve caught your game now how do you prepare it for the table? Leading chef Mike Robinson has collaborated with Nick Ridley to prepare a step-by-step guide which is easy to follow. All the common species are included: grouse, pheasant, partridge, salmon, trout, rabbit, deer etc as well as more unusual quarry such as squirrel and boar. Detailed instructions show the correct way to gralloch, gut, skin and prepare the game for cooking. Written by a leading chef who specialises in game cooking, this unique book will be an excellent reference source for all field sportsmen, chefs and anyone else who is involved in the preparation of game