Virginia Lee excels at portraying mythic transformations and revealing the hidden depths of the psyche through her uniquely symbolic approach. Her work draws inspiration from nature, landscapes, myth, fairy tales, folklore, the human condition, and spirituality. Specializing in illustrations and sculpture, she crafts atmospheric, fantastical landscapes populated by surreal characters. Lee's distinctive style and profound insight into the human mind make her an engaging artist for readers seeking symbolic and imaginative works.
Crafted by a seasoned educator and Head of English at Emmaus College in Melbourne, this guide offers expert insights into senior English and Literature. Renowned for her clarity and incisive analysis, the author has a strong track record as a writer of Insight Text Guides and co-author of various English textbooks. This resource stands out as a valuable tool for students seeking to deepen their understanding of the subject.
The Jacobite Rebellion of 1745 Scotland casts its great shadow over the land, irrevocably changing the course of Lady Leigha Clairemont's young life when her home is attacked and her father, a known Jacobite, is killed by invading English soldiers. Taken captive by the commander, Captain Simon Montieth, she escapes and leaves the man for dead, a man who will not stay down. Thus begins her journey that takes her from war torn Scotland into the Mediterranean and then on to the slave markets of Constantinople. Her heart is tossed and torn between the love and desires of three men. Despite the adversities and heartbreaks, she overcomes the winds of fate and the wills of men, maturing from her innocent youth into a courageous, beautiful woman who stands free and strong at last.
Many of Canada's best chefs are now celebrate fall with pumpkin and squash dishes on their menus. In this new addition to the Flavours collection of cookbooks, Elaine Elliott and Virginia Lee offer a tantalizing array of recipes drawn from fine restaurants across the country. These include Pumpkin Cream Cheese French Toast (Keltic Lodge, Ingonish, NS), Baked Sugar Pears with Pumpkin (Peller Estates Winery Restaurant, Niagara-on-the-Lake, ON), and Red Kuri Squash Ravioli with Seared Trout and Braised Radicchio (Raincity Grill, Vancouver, BC). Top this off with Harvest Pumpkin Cheesecake or a scoop of light Pumpkin Ice Cream. Who could know there would be so many recipes from this member of the squash family? All these recipes have been tested and adapted for home cooking.
Authors Elaine Elliot and Virginia Lee have combed Nova Scotia, New Brunswick and Prince Edward Island, searching out the best restaurants and inns, the finest chefs, and the most irresistible recipes. In this seventh edition of Maritime Flavours, they share the results of their research: the most sumptuous and appealing recipes from Canada's east coast. The selection of recipes feature lobster, mussels, haddock and halibut, as well as fresh lamb and chicken. Delectable desserts made with blueberries, apples, rhubarb, maple syrup and rum all reflect the culinary traditions of Canada's eastern provinces. All of the recipes in Maritime Flavours have been adapted and tested for home cooking, enhanced by stunning colour photographs of the prepared dishes, shot on location. In addition to the recipes, the authors have also selected inns and restaurants that offer a range of culinary experiences. This revised and updated edition is both a splendid cookbook and an unequalled guide to the culinary treasures of Canada's Maritime provinces.
The season of crisp sunshine and fireside evenings is also the time for setting up preserves and preparing festive food for Thanksgiving, for making pots of soup and fruit pies. The recipes in Fall Flavours offer a full range of soups, appetizers, entrees and desserts, as well as ideas for breakfast, light lunch and beverages. They make the best use of fresh ingredients, such as squash, root vegetables and seasonal fruit. All the recipes have been tested and adapted for home cooking.Accompanying the text are beautiful photographs of many of the featured dishes as prepared by the chefs and the authors themselves, and other images of fall and its bounty.Recipes for Fall Flavours were gathered from many of Canada's finest restaurants which feature fresh seasonal dishes on their menus. Contributors come from across the country, and include such award-winning restaurants as Chives Canadian Bistro, Halifax, Café Brio, Victoria, Hillebrand's Vineyard Café, Niagara-on-the-Lake and Windsor House of St. Andrews, NB.Fall Flavours is a companion volume to Elaine Elliot and Virginia Lee's recent successful seasonal cookbook Summer Flavours .A Books for Everybody 2003 Selection
Today's best cuisine begins with fresh, high-quality ingredients and a willingness to experiment with tradition. Here you'll find dishes that reflect the trend towards lighter and healthier ingredients--without sacrificing flavour, of course!New Flavours features over 100 all-new recipes from the finest restaurants and chefs, including soups, salads, seafood and lucheon fare, entrées, condiments and desserts. Among the new flavours you'll discover in these pages are Bay of Fundy Mussels in Spicy Thai Sauce, Chicken Camembert, Vegetable Paella with Saffron and Curry, Paradise Jelly, Pears on a Cloud--and many more creative, innovative, and healthy dishes guaranteed to delight and satisfy everyone who loves food.These recipes look as great as they taste--and anyone can make them! Photographed on location at fine restaurants and country inns, all these recipes have been tested and adapted for home cooking.New Lighter and Healthier Fine Dining at Home is an innovative volume in the tantalizing Flavours series of fully illustrated cookbooks.
