Cadbury's Purple Reign
Author: John Bradley
Cadbury’s Purple Reign for the first time tells the definitive story of Cadbury’s rise from a Birmingham shop to become the 21st-century’s pre-eminent chocolate brand. This no-holds-barred account details the rollercoaster ride of seismic market changes endured and ultimately triumphed over by Cadbury. The insights from Cadbury’s journey will help any consumer business that aspires to build longevity for their brands.
“John Bradley has drawn on Bournville’s unique historical archive to write a fascinating account of the building of the Cadbury brand. His perceptive analysis of the way in which the fortunes of the company were linked to the development of the brand makes a compelling case study. His research has been meticulous and Cadbury’s Purple Reign will deservedly attract a wide readership.”
Sir Adrian Cadbury
became Chairman of Cadbury Ltd in 1965 and retired as Chairman of Cadbury Schweppes in 1989
“Few if any brands developed during the 19th-century have the relevance and appeal that Cadbury takes into the 21st. In Cadbury’s Purple Reign John Bradley gives an authoritative account of the values on which the brand was built and how these influenced its direction at critical times. Not only is this an excellent business case study but it will also have wider appeal as the definitive story of a household name.”
Sir Dominic Cadbury
Cadbury Schweppes Chairman: 1993-2000
“The challenges of building long term brand equity are compellingly illustrated in this book and the lessons are clearly laidout. Anyone who wants to think beyond the next short term fix for their brand should read this.”
Marcel Corstjens
The Unilever Chaired Professor of Marketing, INSEAD
“This book provides insight into the evolution of marketing as seen through the lens of one important global brand. A must read for anyone interested in where marketing has come from and where it is going.”
Niraj Dawar
Professor of Marketing, Ivey Business School, Canada
Book review: House of War or Ethical Realism
La Cucina Siciliana Di Gangivecchio: Recipes from Gangivecchio's Sicilian Kitchen
Author: Wanda Tornaben
Tucked away on a remote Sicilian mountainside is Gangivecchio - once a Roman outpost, then a fourteenth-century Benedictine abbey, now a world-class restaurant and inn. Poached Lemon-flavored Ricotta Gnocchi with Sage Butter. Arancine (the sublime rice croquettes of Sicily) Stuffed with Bechamel, Ham, and Mozzarella. Veal and Pumpkin Stew. Sofficini (elegant little pastries, filled with warm lemon cream, that defy description). These are just a few of the spectacular dishes prepared at Gangivecchio for anyone lucky enough to dine at this magical spot, with its roaring fireplace, blossoming orchards, roaming animals, and acres of wild poppies. For anyone not able to make this incredible journey, Wanda and Giovanna Tornabene now have prepared La Cucina Siciliana di Gangivecchio, the ultimate country cookbook, with recipes culled from generations, handed down as part of the extraordinary and charming history of the family, the town, and the island of Sicily itself. La Cucina Siciliana di Gangivecchio takes you to the heart of the Tornabenes' rolling acres of farmland and into the kitchen that has remained unchanged for decades while feeding thousands of visitors. The ingredients are simple, the recipes are practical, the results are sublime. Wanda and Giovanna, with the help of Michele Evans, not only share their most secret family recipes, but also tell of their proud heritage, show off Sicily's ancient and fascinating markets, and display the day-to-day passion that goes into making great food - all the while whispering the succulent sounds of Sicily in your ear.
Publishers Weekly
The mother-and-daughter authors of this charming cookbook run a restaurant in a restored 14th-century monastery in rural Sicily. Their unique recipes will foil many common preconceptions about Sicilian cuisine: not on the Western part of the island, the Tornabenes exhibit little Arab influence; nor, being inland, do they rely heavily on fish. Rice Balls in Chicken Broth, Milk Croquettes and Quacelle-Style Fava Bean and Potato Casserole all make something delicious out of virtually nothing. A salad of Arugula with Pine Nuts and Pomegranate and the restaurant's signature Veal Rolls Stuffed with Ham, Provolone and Pecorino are more sophisticated. The Tornabenes throw in Sicilian classics like Baked Sardines Stuffed with Pine Nuts and Currants and two types of Rice Ball Croquettes. The company is as spirited as the food as, with help from cookbook and travel writer Evans, the Tornabenes spin engaging tales. On their first trip to New York, they transported a rolling pin and some cheese; occasionally, they've been too softhearted to eat the animals they've raised (including a wild boar named Giorgina); they describe a bread-making experiment conducted with friends who "need wine like cars need gasoline to work." Family photos and recipes from Paolo Tornabene (Wanda's son, Giovanna's brother) and his wife, Betty, who together run a nine-room inn in what was originally the stable, enhance this warm and friendly volume. 35,000 first printing. (Nov.)
Library Journal
In a tiny town in the mountains of Sicily, the Tornabene family runs a restaurant whose authentic Sicilian fare has attracted international attention. In 1978, when the family fortunes were on the wane, matriarch Wanda decided to open a restaurant in the 13th-century abbey that was the ancestral home, serving her treasured recipes and those handed down from her mother-in-law, and her mother-in-law in turn, both talented cooks as well. The restaurant, expanded and thriving, is still serving those dishes today, with contributions as well from Giovanna, Wanda's daughter, and her son and daughter-in-law. Local produce and other ingredients figure strongly in their cooking, but with coauthor Evans, the Tornabenes have succeeded in making these recipes, from Sicilian Potato Croquettes to Gemelli with Aromatic Herbs to Peasant-Style Artichokes, accessible to the American home cook. Particularly because Wanda at first had no intention of sharing her family recipes with a wider public, this is a privileged look at a remote and personal adventure. Highly recommended.
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