Книги, похожие на «Fleur Britten, On The Couch»

A deliciously different travelogueIn 2005, Cathy and Jason threw in successful careers as TV presenters and producers to become olive farmers in Italy. With their one year old daughter and Italian dictionary in tow, they found themselves in the middle of a European nowhere untouched by modernity. They were on a steep learning curve in more-or-less everything – finding out how to prune an olive tree so that a sparrow can pass through its branches, learning what beauty products are de rigeur in the changing rooms of a local Italian football team, being trained, by a local Italian choir, how to sing in English but with an Italian accent – and learning the rigorous rules of when one is allowed to consume a cappuccino. Armed with their indefatigable love of food, they headed off many a potentially tricky situation by cooking their way out of it, a sure route to the heart of any Italian.They discover that olive farming is dominated by the big boys and desperate to turn their new home into a way of making a living they cast around for ideas of how they can do so. A flash of inspiration led them to launch an 'Adopt-an-Olive-Tree' scheme. For a fee buyers could adopt a tree, receive produce from it and even go and visit it to give it a hug. The scheme became hugely popular with trees selling out way ahead of expectations. A contract with Selfridges followed and suddenly Cathy and Jason's dream is realised. Or nearly anyway. It's a hard slog and they meet every challenge with fortitude and humour but what they hadn't expected was that the biggest challenge would be the quiet of the countryside. Soon they find themselves hankering for the sounds and stench of the city and facing a difficult decision on what they should do next.

My eyes lifted to the horizon and the unmistakable snowy outline of Everest.Everest, the mountain of my childhood dreams. A mountain that has haunted me my whole life. A mountain I have seen hundreds of times in photographs and films but never in real life.In April 2018, seasoned adventurer Ben Fogle and Olympic cycling gold medallist Victoria Pendleton, along with mountaineer Kenton Cool, took on their most exhausting challenge yet – climbing Everest for the British Red Cross to highlight the environmental challenges mountains face. It would be harrowing and exhilarating in equal measure as they walked the fine line between life and death 8,000 metres above sea level.For Ben, the seven-week expedition into the death zone was to become the adventure of a lifetime, as well as a humbling and enlightening journey. For his wife Marina, holding the family together at home, it was an agonising wait for news. Together, they dedicated the experience to their son, Willem Fogle, stillborn at eight months.Cradling little Willem to say goodbye, Ben and Marina made a promise to live brightly. To embrace every day. To always smile. To be positive and to inspire. And from the depths of their grief and dedication, Ben’s Everest dream was born.Up, from here the only way was Up.Part memoir, part thrilling adventure, Ben and Marina’s account of his ascent to the roof of the world is told with their signature humour and warmth, as well as with profound compassion.

A Ballymaloe-trained chef, songwriter and musical right-hand-man to the legends of Irish song takes us back stage and into the kitchens of a bohemian, international and surprisingly foodie group of Irish household names, including members of the Dubliners, Sharon Shannon, Stockton’s Wing, The Fureys and De Dannan.Story-led and full of anecdotes, Mike Hanrahan tells the tales behind the music of the 1970s and 80s in Ireland and cooks up the favourite dishes of its most-loved singers.From memories of family recipes on country hearths, to the flimsy vegetarian grub served up in his early folk-club days and communal pressure-cooker stews in a crowded tour bus, Mike shares the excitement and passion that good food and great music bring to the table. After training with Darina Allen at Ballymaloe, he turns his hobby into a second career and works his way up in professional kitchens across the country, collecting stories as he goes.