Athens, 1941. Nazi forces occupy Greece ... and a nation falls apart. Victoria Hislop's NEW Sunday Times Number One bestseller takes you into the darker days of Greek history and, through the eyes of its extraordinary heroine, illuminates the courage it takes to live in peace.
After decades of political uncertainty, Greece is polarised between Right- and Left-wing views when the Germans invade.
Fifteen-year-old Themis comes from a family divided by these political differences. The Nazi occupation deepens the fault-lines between those she loves just as it reduces Greece to destitution. She watches friends die in the ensuing famine and is moved to commit acts of resistance.
In the civil war that follows the end of the occupation, Themis joins the Communist army, where she experiences the extremes of love and hatred and the paradoxes presented by a war in which Greek fights Greek.
From the author of the phenomenal His Dark Materials comes the next chapter in the story of Lyra Silvertongue . . .
Lyra is now studying at St Sophia's College, Oxford, with her daemon Pantalaimon.
But, for the first time there are serious divisions between the two.
Lyra is questioning everything she once held dear. Pan misses the impulsiveness of their youth.
Every cheese tells a story. Whether it's a fresh young goat's cheese or a big, beefy eighteen-month-old Cheddar, each variety holds the history of the people who first made it, from the builders of Stonehenge to medieval monks, from the Stilton-makers of the eighteenth-century to the factory cheesemakers of the Second World War.
Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk. Along the way we learn the craft and culture of cheesemaking from the eccentric and engaging characters who have revived and reinvented farmhouse and artisan traditions. And we get to know the major cheese styles - the blues, washed rinds, semi-softs and, unique to the British Isles, the territorials - and discover how best to enjoy them, on a cheeseboard with a glass of Riesling, or as a Welsh rarebit alongside a pint of Pale Ale.