Найти книгу: "The Favour"

Janelle Decker has happy childhood memories of her grandma’s house, and even lived there through high school. Now she’s back with her twelve-year-old son to look after her ailing Nan, and hardly anything seems to have changed, not even the Tierney boys next door.Gabriel Tierney, local bad-boy.The twins, Michael and Andrew.After everything that happened between the four of them, Janelle is shocked that Gabe still lives in St. Mary’s. And he isn’t trying very hard to convince Janelle he’s changed from the moody teenage boy she once knew. If anything, he seems bent on making sure she has no intentions of rekindling their past.To this day, though there might’ve been a lot of speculation about her relationship with Gabe, nobody else knows she was there in the woods that day… the day a devastating accident tore the Tierney brothers apart and drove Janelle away.But there are things that even Janelle doesn’t know, and as she and Gabe revisit their interrupted romance, she begins to uncover the truth denied to her when she ran away all those years ago.

Книга содержит семь английских волшебных и бытовых сказок, собранных фольклористом Джозефом Джейкобсом. Их героями становятся эльфы, пройдохи, принцессы и жадные короли. Все тексты снабжены комментариями и кратким словарём. В конце каждой сказки даны упражнения на закрепление новой лексики и проверку понимания текста. Данные сказки предназначены для начинающих изучать английский язык (уровень 1 – Elementary).

A social history of Labradors, and how they have become the world’s most beloved dogs, by writer, presenter and long-time dog lover Ben Fogle, whose beloved black Labrador, Inca, famously accompanied him on numerous journeys and adventures.Labradors are the most popular breed of dog in the world. Not only a great family companion, they also excel at hunting, tracking, retrieving, guiding and rescuing. But where did the breed originally come from? How did it develop? When did black, yellow and chocolate Labradors first appear? Did they really all come from Labrador in Canada and are they really all related to just one dog?In this first history of the Labrador, Ben Fogle goes in search of what makes Labradors so special. Their extraordinary companionship, intelligence, work ethic and loyalty is captured by Ben as he weaves the story of the breed into his own story of his beloved Inca.Ben visits Canada, discovers hair-raising stories of early Labrador exploits and uncovers stories of RNIB Labradors and Labradors at war, Labradors as working dogs and every other manifestation of the Labrador’s character. Exploring their origin, early characteristics, their use as gun dogs, as therapy dogs, as police dogs, as search and rescue dogs and last – and absolutely not least – as family pets, Ben tells the story of a dog breed which has captured our imagination and love for hundreds of years.

With her trademark passion, TV star chef Ching-He Huang brings an exciting dimension to Chinese cooking. Confidently fusing Chinese and Western cultures in over 100 quick and easy dishes bursting with flavour, Ching's fresh and healthy take on the Chinese takeaway, without compromising on taste, has revolutionised Chinese cuisine.Ching's love and appreciation of Chinese cooking has already seen her previous cookbooks, Chinese Food Made Easy and Ching's Chinese Food in Minutes, reach bestseller status and her BBC TV series receive rave reviews. Now paying homage to the authentic Chinese takeout with her third cookbook, Ching's Chinese Takeaway, Ching makes Chinese food refreshingly accessible and deftly removes the stigma attached to the humble takeaway.From the traditional Chicken Chow Mein to adventurous Cantonese style steamed Lobster with Ginger Soy Sauce; and with lighter dishes such as Yellow Bean Sesame Spinach to Chilli Bean Braised Beef with Coriander and steamed Mantou Buns designed to fill empty stomachs, Ching offers a diverse selection of new and delicious recipes for every occasion and taste.Interspersed with childhood anecdotes, Chinese superstition and etiquette and original suggestions for exciting variations on classic recipes, Ching takes us on a culinary journey that delightfully blends ancient and modern, yin and yang, experimentation and intuition, and ends with perfectly balanced and tantalizing dishes that will inspire even the most stalwart takeaway devotees to get cooking.