The definitive exploration of the original trilogy Star Wars exploded onto our cinema screens in 1977, and the world has not been the same since. After watching depressing and cynical movies throughout the early 1970s, audiences enthusiastically embraced the positive energy of the Star Wars universe as they followed moisture farmer Luke Skywalker on his journey through a galaxy far, far away, meeting extraordinary characters like mysterious hermit Obi-Wan Kenobi, space pirates Han Solo and Chewbacca, loyal droids C-3PO and R2-D2, bold Princess Leia and the horrific Darth Vader, servant of the dark, malevolent Emperor. Writer, director, and producer George Lucas created the modern monomyth of our time, one that resonates with the child in us all. He formed Industrial Light & Magic to develop cutting-edge special effects technology, which he combined with innovative editing techniques and a heightened sense of sound to give audiences a unique sensory cinematic experience. In this first volume, made with the full cooperation of Lucasfilm, Lucas narrates his own story, taking us through the making of the original trilogy--Episode IV: A New Hope, Episode V: The Empire Strikes Back, and Episode VI: Return of the Jedi--and bringing fresh insights into the creation of a unique universe. Complete with script pages, production documents, concept art, storyboards, on-set photography, stills, and posters, the XXL-sized tome is an authoritative exploration of the original saga as told by its creator. "My films have a tendency to promote personal self-esteem, a you-can-do-it attitude. Their message is: 'Don't listen to everyone else. Discover your own feelings and follow them. Then you can overcome anything.'" -- George Lucas

THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.

BOOK OF THE YEAR 2016 in The Guardian and The SpectatorWhatever your day looks like – there is a recipe here that is just right. Whether it is a quick and comforting noodle bowl or a hearty slow-cooked pie, this book celebrates food's power to restore, revive and rejuvenate. But it isn't just about the food on your plate: it's about how it gets there. Stirring Slowly celebrates time spent in the kitchen. Wile away a happy hour stirring a creamy black dhal, or give your undivided focus to flipping caramelised apple, ricotta and hazelnut pancakes – because cooking nourishes you inside and out.'The sort of book that has you immediately plastering its pages with post-it notes... the writing is warm, encouraging and moving' Nigella Lawson

A classic of seasonal cookery, these recipes are arranged by month and are profoundly seasonable.

For the past thirteen years, Patricia Wells has been carrying on a love affair-not with an individual, but with a region of France, a centuries-old stone farmhouse, and a cuisine. Now, in a cookbook that captures the soul of modern regional French cooking, the award-winning journalist and author invites readers to share the passion, the joy, and, best of all, the cooking of her adopted home. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines. Patricia's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and exciting they will instantly become part of your daily repertoire. Here are 175 recipes from Patricia's farmhouse kitchen. Simple but imaginative "palate openers" such as Tuna Tapenade are followed by a profusion of salads, from All-Star Herb Salad, which captures the essence of the herb garden in a single bite, to the vibrant, cream-dressed greens of the Cheesemaker's Salad. Vegetables have a special place in the hearts and palates of Provence's cooks, so Patricia presents an entire chapter of quick-and-easy vegetable creations. From the crunch and herbal freshness of Fresh Beans with Garlic & Herbs to the elegant simplicity of Potatoes Roasted in Sea Salt, these are recipes for the vegetarian and nonvegetarian alike. Soul-satisfying soups have their own chapter, with such delights as Summer Piston and the deeply flavorfull Caramelized Fennel Soup. This chapter is highlighted by Monkfish Bouillabaisse with Aioli, Patricia's own brilliant interpretation of a Provencal classic. Pastas, too, are on the menu, withinventive dishes like Provencal Penne and Spaghetti with Green Olive Puttanesca, inspired by the produce of Patricids village market. A chapter on breads includes everything from Crusty Wheat & Polenta Bread to an olive oil brioche, a local classic. Poultry and game are represented with everything from Butter-Roasted Herbed Chicken to Monsieur Hennys Rabbit Bouillabaisse. In the fish and shellfish department, you will savor Seared Pancetta-Wrapped Cod and The Valson Fishmonger's Fresh Tuna Casserole. When it comes to meat, Patricia offers recipes for earthy "daubes," the slow-simmered almost-stews so beloved by the French, along with homey favorites like Lemon-Thyme Lamb Chops, and Spit-Roasted Brine-Cured Pork. To round out the meal, there is a treasure trove of desserts based on seasonal fruits-Cherry-Almond Tart, Winernaker's Grape Cake, and Patricids Apricot-Honey-Almond Tart, as effortless as child's play but as impressive as the most exacting work of the pastrymaker's art. As you read and cook from this book, generously illustrated with the captivating color pictures of famed photographer Robert Freson, you will feel as if you have actually joined Patricia Wells in her beloved stone farmhouse, and her passion for the foods, flavors, and people of Provence will become yours. As comforting as an old friend, as enlivening as a trip to the sun-dappled hills of southern France, this book will truly bring Provence into your kitchen, and you will want to visit its pages again and again.