Robin Kinross

Katherine Wolff

Fiona Ross

André Baldinger

Anton Studer

Georg Salden

Walter Haettenschweiler

Remo Caminada

Christian Flepp

Hans-Jürg Hunziker

Bruno Margreth

Mischa Senn

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From Antony and Cleopatra to Lady Diana, from Nero to Ari Onassis, this book explores the preferred dishes of the rich and royal, allowing us a seat at the tables of the upper crust, who transform our world, for better or for worse. Offering recipes throughout, Ross provides a fun and enlightening excursion into the appetites of the elite.

Dining with the Rich and Royal

While the other cows are enjoying the sun and making plenty of milk, Milly Moo is too hot to make a drop but when the temperature falls, Milly Moo shows the farmer and the rest of the herd what she can do.

Chilly Milly Moo

Dining with the Famous and Infamous is an entertaining journey into the gastronomic peccadilloes of celebrities, stars, and notorious public figures. From outrageous artists to masterpiece authors, from rock stars to actors – everybody eats. Based on the findings of the British gastro-detective Fiona Ross, this volume explores the palates, the plates, and the preferences of the famous and infamous. Including recipes and their stories in the lives of those who cooked, ordered or ate them, Ross invites you to taste the culinary secret lives of people like Alfred Hitchcock, Frank Sinatra, and Woody Allen, among many others. Food voyeurism has arrived. If you’ve ever wondered whether George Orwell really swigged Victory Gin or whether cherries played their part in the fall of Oscar Wilde, then Dining with the Famous and Infamous will satisfy your appetite. 'Marilyn Monroe becomes a different kind of sex goddess when you discover she tried to eat her way out of Some Like It Hot with aubergine parmigiana: every curve you see on film is a protest (plus early signs of pregnancy!). You can recreate a ‘Get Gassed’ afternoon cocktail with Andy Warhol and Truman Capote; shake up the chocolate martini Liz Taylor and Rock Hudson invented on the set of Giant; and even relive the Swinging Sixties with the foodie tales, hedonism and hashish cookies of Bob Dylan, the Beatles, and the Rolling Stones. Who wouldn’t want to sit at the table of their favorite film star, writer, artist or warlock and taste a piece of their lives?

Dining with the Famous and Infamous

Would YOU dare to eat a beastly-looking jelly? Squeak the mouse just can't resist a taste . . . Slurp! Burp! Grunt! Growl! Uh-oh! Squeak has turned into Hyde – a massive, hungry monster mouse! Look out! Hyde and Squeak is a hilarious comic-book twist on the classic tale of Jekyll and Hyde. Created by author-illustrator Fiona Ross (Ballet Cat, Chilly Milly Moo), this wonderfully disgusting picture book will appeal to fans of The Dinosaur that Pooped the Bed.

Hyde and Squeak

Dining with the Rich and Royal is a marvelous journey into the gastronomic peccadilloes of the great, the good, and the not-so-good. When the world is at your feet, what is on your table? Dining with the Rich and Royal serves up the glamour of the jet set on a plate, from the silver spoon to the last Kleenex wipe. We follow the food adventures of Hilton, Hefner, and Howard Hughes; the great transatlantic dynasties: Onassis, the Vanderbilts, the Astors and the Rothschilds. Royals watchers and history twitchers will find out the effect of too many fairy feasts on Ludwig of Bavaria; how Hirohito and Ibn Saud tasted East-Meets-West diplomacy. Would you try the cake that killed Rasputin or suck on a suicide sweet with Antony and Cleo? Was it sex or raspberry soufflé that won Mrs. Simpson a king’s heart? It’s all here: a succession of abdications, executions, revolutions, coronations, tales of toothache and posh picnics spiced with the odd military coup or two. Mind your manners now.

Jan Fook

Val Collington

Gillian Ruch

Linden West

Critical reflection helps professionals to learn directly from their practice experience, so that they can improve their own work in an ongoing and flexible way – something essential in today’s complex and changing organisations. It allows change to be managed in a way which enables individuals to preserve a sense of what is fundamentally important to them as professionals. It is particularly important as it can also help make sense of some fundamental issues, and so also has implications for how we live our lives. However, more systematic research on critical reflection is needed to help us understand what works best for professionals in different settings. This timely work explores how critical reflection is researched, evaluated and used as a research method itself, with the aim of improving how it is taught and practised in a rigorous and transferable way. Developing a more comprehensive and multi-disciplinary view of the current state of critical reflection and the research directions which need to be taken, the book is divided into four parts. It: - Provides an overview of different perspectives on critical reflection and stimulates dialogue between them - Establishes some common platforms from which to develop further research directions - Identifies the major issues in evaluating critical reflection teaching, and main methods for doing so - Contributes to social science methodological innovations by exploring how methods based on critical reflection can be used for researching professional practice - Contains contributions from academics who are internationally known and highly experienced in different aspects of critical reflection. Researching Critical Reflection is an important reference for all students, practitioners, and researchers – including in the areas of education, management, health and social work – who engage with critical reflection to develop their practice.

Multidisciplinary Perspectives

Researching Critical Reflection

Fiona Ross

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