"Off Piste" with your books...

[Lever357]

Crikey, thought I was looking at my bookshelves there!!! My friend and I were just comparing our collections last week.
"One Ranger" by Joaquin Jackson who was a Texas Ranger from 1966 to 1993 has long been a favourite of mine. Also any books by Brendan O'Carroll on the Long Range Desert Group are well worth a read.

 

[Lampwick]

Want to go really off piste?
Check out The Third Eye by T Lobsang Rampa!
Alternatively a favourite of mine Maynard. Secrets of a bacon curer!!
It’s superb.

 

[angusb1]

Forgot to mention Rick Stein's India. Fantastic cookbook for curries. Every recipe is solid gold

 

[Feugh]

I’ll add two completely different books:
The Comfort Crisis by Michael Easter, which covers why mental and physical health is being badly affected by being generally too comfortable
Sniper on the Eastern Front by Sepp Allerberger. A book written by one of the losing team rather than the winners. It’s written by a young German who was sent to Russia to cover the retreat as a machine gunner, but becomes a sniper after realising that the likely lifespan of a gunner was short.

 

[willie_gunn]

Forgot to mention Rick Stein's India. Fantastic cookbook for curries. Every recipe is solid gold

Many thanks for this - I have just ordered a copy.

I've been enjoying the Misty Ricardo books, so it will be good to compare those recipes with Rick Stein's.

Rick Stein's "From Venice to Istanbul" is highly recommended. His Chicken Sumac recipe has become a regular for us - super simple to prepare and delicious to boot!

 

[angusb1]

Many thanks for this - I have just ordered a copy.

I've been enjoying the Misty Ricardo books, so it will be good to compare those recipes with Rick Stein's.

Rick Stein's "From Venice to Istanbul" is highly recommended. His Chicken Sumac recipe has become a regular for us - super simple to prepare and delicious to boot!

Cheers I'll have a look at his Venice to Istanbul book. Be careful with the amount of chilli in the India book. Some of the recipes can turn out very hot if you follow them exactly. I tend to start with what I think I would normally add to a dish and go from there next time I cook it