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Title: The Ruins of Gorlan Author: John Flanagan File Type: Mobi Subject:Fantasy Description: He had always wanted to be a warrior. The Rangers, with their dark cloaks and shadowy ways, made him nervous. The villagers believe the Rangers practice magic that makes them invisible to ordinary people. And now fifteen year-old Will, always small for his age, has been chosen as a Ranger’s apprentice. What he doesn’t realize yet is that the Rangers are the protectors of the kingdom. Highly trained in the skills of battle and surveillance, they fight the battles before the battles reach the people. And as Will is about to learn, there is a large battle brewing. The exiled Morgarath, Lord of the Mountains of Rain and Night, is gathering his forces for an attack on the kingdom. This time, he will not be denied . . . .

Title: Bravo Two Zero Author: Andy McNab File Type: Mobi Subject:Fiction:Thriller Description: In January 1991, eight members of the SAS regiment embarked upon a secret mission that was to infiltrate them deep behind enemy lines. Under the command of Seargent Andy McNab, they were to sever the underground communication link between Baghdad and north-east Iraq, and to seek and destroy mobile Scud launchers. Their call sign BRAVO TWO-ZEROBravo Two-Zero is a breathtaking account of Sepcial Forces soldiering a chronicle of superhuman courage, endurance and dark humour in the face of overwhelming odds. Believed to be the most highly decorated patrol since the Boer War, Bravo Two-Zero is already part of SAS legend

Title: The Saucier's Apprentice_ A Modern Guide Author: Raymond A. Sokolov File Type: Mobi Subject:food Description:Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious sauciers art, as practiced by the best restaurant chefs, is based on what amounts to an elegant fast food technique. And this is what he demonstrates in his unique, useful, and witty book:-- How to prepare, at your leisure, the three fundamental classic sauces (the mother sauces from which all others evolve: Brown, White, and Fish Veloute)...-- How to freeze them in one-meal-size containers, ready for use at a moments notice...-- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants...-- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce).Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the authors own experiences as a modern-day Sauciers Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.