LYNCH Timothy J , BOYER Paul S. ,
The Oxford Encyclopedia of American Military and Diplomatic History
Description: From the Publishers:
The Oxford Encyclopedia of American Military and Diplomatic History, a two-volume set, offers both assessment and analysis of the key episodes, issues and actors in the military and diplomatic history of the United States. At a time of war, in which ongoing efforts to recalibrate American diplomacy are as imperative as they are perilous, the Oxford Encyclopedia presents itself as the first recourse for scholars wishing to deepen their understanding of the crucial features of the historical and contemporary foreign policy landscape and its perennially martial components. Entries are written by the top diplomatic and military historians and key scholars of international relations from within the American academy, supplemented, as is appropriate for an encyclopedia of diplomacy, with entries from foreign-based academics, in the United Kingdom and elsewhere.
Place and publisher: Oxford: Oxford University Press
Date of publication: 2013
Number of pages: 1376 (2 vols.)
This week’s book(s):
From the publishers:
"Re-create a royal menu at home with Royal Collection Trust's first-ever cookbook. Written by the Royal Chef and the Deputy Master of The Queen's Household, A Royal Cookbook presents four three-course menus adapted from those prepared in the kitchens of Buckingham Palace and served to guests of Her Majesty The Queen. [...] Over 50,000 people are welcomed to Buckingham Palace each year as The Queen's guests at State Banquets, lunches, dinners, receptions and garden parties. For official royal occasions, many dishes are presented on porcelain from the Royal Collection, such as the magnificent Coronation Service, most recently used at the State Banquet for the President of the Republic of Korea in November 2013. One of the most ambitious china services ever produced by an English factory, it was commissioned by William IV from the Rockingham Works and first used at Queen Victoria's Coronation Banquet in 1838.
A Royal Cookbook also tells the story of royal dining through history; from the first recorded serving of 'ice cream' in England at the Garter Banquet for Charles II in 1671 to the thousands of dishes eaten at George IV's extravagant Coronation Banquet, including 160 tureens of soup and 400 jellies and creams."
Place and publisher: London: Royal Collection Trust
Date of publication: 2014
Number of pages: 120
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