Inspirateur des doctrines communistes du 19e siècle et chef de file de la Conjuration des Égaux entreprise en 1796, Gracchus Babeuf doit sa renommée à ses journaux. Ce premier volume d'oeuvres complètes propose pour la première fois la collection intégrale des journaux

Inspirateur des doctrines communistes du 19e siècle et chef de file de la Conjuration des Égaux entreprise en 1796, Gracchus Babeuf doit sa renommée à ses journaux, en particulier le célèbre Tribun du peuple. C'est dans ces pages fiévreuses qu'il définit une nouvelle doctrine du « bien commun » et un républicanisme de l'égalité réelle, face à la réaction thermidorienne puis au Directoire, participant ainsi à la naissance du journalisme politique moderne. Ce premier volume d'oeuvres complètes propose pour la première fois la collection intégrale des journaux de Babeuf, depuis le Journal de la Confédération en 1790 jusqu'au dernier numéro du Tribun du peuple, paru peu de temps avant son arrestation au printemps 1796.

Oeuvres complètes Tome 1 : Journaux 1790-1796

Inspirateur des doctrines communistes du 19e siècle et chef de file de la Conjuration des Égaux entreprise en 1796, Gracchus Babeuf doit sa renommée à ses journaux, en particulier le célèbre Tribun du peuple.
C'est dans ces pages fiévreuses qu'il définit une nouvelle doctrine du « bien commun » et un républicanisme de l'égalité réelle, face à la réaction thermidorienne puis au Directoire, participant ainsi à la naissance du journalisme politique moderne.
Ce premier volume d'oeuvres complètes propose pour la première fois la collection intégrale des journaux de Babeuf, depuis le Journal de la Confédération en 1790 jusqu'au dernier numéro du Tribun du peuple, paru peu de temps avant son arrestation au printemps 1796.

Oeuvres complètes Tome 2  : Journaux 1790-1796

The best traditional recipes for roasted dishes, from a Sunday beef roast to stuffed roast goose, plus recipes for side dishes and delicious leftovers.

 The best traditional recipes for roasted dishes, from a Sunday beef roast with Yorkshire pudding and rack of lamb with herb crust to stuffed roast goose, pheasant and veal. Leading chef Laura Mason gives you all the best techniques for sourcing, preparing and roasting all kinds of meat: beef, lamb, pork, chicken, turkey, duck, goose, and various game, including partridge, grouse and woodcock. To make the absolute most of this most prized food, the author explains the various cuts of meat (and what cuts work best with various recipes) and roasting times for a rare or well done piece of meat. Plus, of course, she covers the use of marinating, barding, larding, basting and dredging.

 The recipes would not be complete without a range of potato and vegetable dishes that are ideal accompaniments. From the best roast potatoes and mash to gratins, gravies and sauces.

 But the best part of any roast is often the leftover meat that makes the best ingredient for leftover meals. A joint of meat can stretch a very long way, from Shepherd pies, rostis, soups, stews, and much more; the life of a roast can be the source of more than one delicious meal.

Roasts

From cucumber sandwiches to jam and scones, this comprehensive cookery book from the National Trust is chock full of recipes that go perfectly with a nice cup of tea.

 From cucumber sandwiches to jam and scones, this comprehensive cookery book from the National Trust is chock full of recipes that go perfectly with a cup of tea.

 Afternoon tea is the quintessential British ritual. And with over 100 tearooms across the country, the National Trust knows a thing or two about it.

 This gift-sized guide has delicious recipes for savory and sweet treats, whether you're looking for a lively party, the last word in elegance or a hearty winter tea by the fire.

 From sandwiches and tarts to cakes, scones, macaroons and preserves - some are classic, some have a twist, such as cucumber sandwiches with minted cream cheese, toasted farmhouse bread with anchovy butter, the classic Victoria sponge, brandysnaps or scones.

 Plus there's everything you need to know to brew the perfect pot of tea (not to mention the odd cocktail and bowl of punch).

 Food historian Laura Mason also includes some fascinating and amusing historical recipes that reveal how afternoon tea was taken in times gone by and the origins of some of our beloved dishes.

The National Trust Book of Afternoon Tea

For too long Britain has failed to celebrate its culinary heritage. But from the introduction of borage to the British Isles by the Romans to the nation's love-hate relationship with Marmite, Britain has always played host to an astonishing range of gustatory traditions.

 This delightful compendium of Britain's traditional regional foods combines fascinating local history about the origins of some of our most distinctive and curious foodstuffs with a celebration of the ways in which the most humble cut of meat can embody culinary traditions stretching back through the ages.

 Far from the bland and stodgy board usually associated with British cuisine, 'The Taste of Britain' reveals a culinary portrait of remarkable wealth and character - from Fat Rascals to Fidget Pie, Cornish pasties to Chelsea buns, and Bedfordshire Clangers to Bath Chaps. Entries have been carefully selected on the grounds that they have been produced in one place for more than three generations, and many for much longer: more than merely a history of food, this is a tribute to a Britain that predates the supermarket era and evokes traditions that date back hundreds of years. Sussex cattle, for example, are mentioned in the Doomsday Book of 1086, while Shakespeare described an early forerunner of the Cockney favourite, jellied eels, in 'King Lear'.

 In range, warmth and enthusiasm, 'The Taste of Britain' is a book for absolutely everyone from the 'foodie' connoisseur interested in the origins of the Careless Gooseberry to the culinary neophyte for whom each entry provides a delightful potted history of taste, industry and tradition.

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