The Adamson Restaurant Review

Posted on January 27, 2014 by Melissa Volpi

The first thing that strikes you on walking towards The Adamson are the words ‘Post Office’ carved into the stone structure of the building, above the entrance door. (It used to be the main post office in St Andrews from 1907 until 2012) The second thing is the fairy lights that can be seen through each south-facing window.

The inside is different from what I expect – but in a good way. The tables, chairs, ceiling lights and artwork are contemporary and have that trendy city vibe going on. The wooden floor, brick work walls and natural foliage add a rustic element, which I like.

Lindsey Kirk, the house manager, is the first person to greet us. She guides us through the small bar at the restaurants entrance and seats us at a table near the open kitchen. Our waitress, Adrienne, offers to hang up our coats in the cloakroom before handing us the menu.

I take a quick glance and know immediately what I’m ordering – Pittenweem crab with lime and chilli butter on toasted sourdough bread to start, then char-grilled fillet steak with peppercorn sauce and skinny fries for main course. Pittenweem is a coastal village near St Andrews that is famous for fish and it’s nice to see their crab on the menu. My mum opts for the crispy calamari with pomegranate, satsuma and watercress, followed by Atlantic sole with kale, pine nuts and root vegetables.

Some of the dishes are pricey – The Adamson sell chateaubriand for two, with hand cut chips, roasted garlic mash, green beans, and peppercorn & béarnaise sauce for £59.95 – but it is evident that they are trying to cater for all budgets, as one of their signature dishes is The Adamson burger with bacon, gruyère cheese, skinny fries & house ketchup for £11.50.

Starter

Sipping my virgin mojito and looking around the dining room, I spot snazzy looking deer antlers with a crystal-embellished skull on the wall.

“That’s Austin,” says Mike Lewis, the General Manager here at The Adamson, as he passes our table. “He was handmade by a friend of my wife’s.”

Mum and I say a toast and tuck into our starters – under the watchful, sparkly eye of Austin. My crab is just right, temperature wise – not too cold – and the lime and chilli butter adds a delightful Mexican kick. My mum, who is not normally a fan of whole calamari, has finished her starter within seconds.

“It’s melt in the mouth,” she says.

The only downside to this feast is the techno pop style background music – which really does not go with the surroundings.

Main course

I’ve been eating fillet steaks with peppercorn sauce since I was 5 years old – and it’s safe to say that the combination not only brings back childhood memories, but would also be on my ‘last supper’ list. That pairing of lightly pink meat with ladles of cream based peppercorn sauce is heavenly – in my opinion. So I am a little sad to see a gravy based peppercorn sauce arrive on my plate. That aside, the presentation is spot on and the steak is cooked just the way I ordered it – medium rare.

Three cherry tomatoes on the vine rest on top of my chargrilled meat and a mound of vibrant green rocket sits alongside it. The peppercorn sauce sits behind this meat and salad centrepiece in a small steel ladle. I’ve never seen this sauce presentation method before, but I like it – a lot. The idea may look minimalist, but as I start drenching the steak with sauce, there is more than enough to go around – even for a sauce lover like me. The skinny fries are served separately in small metal buckets and a choice of sauce options is available.

My mum’s Atlantic sole is browned nicely on top, creating a crispy coating that reminds me of pork crackling. But what is most innovative about this presentation is how the chef has served the lemon. He has covered half a lemon in muslin cloth and positioned it on the plate like a wedding favour – a brilliant idea that stops your fingers getting wet when seasoning the sole.

“How are the main courses,” asks Mike.

“Delicious,” we reply.

Dessert

We are handed a narrow piece of card with a selection of six desserts and a choice of dessert wines on one side and a coffee list on the other. The dessert is always my favourite part of the meal – and I always make sure and leave room for it. But, this list is not exciting me. There is The Adamson sundae, apple trifle, sticky toffee pudding and a selection of ice cream and sorbet. It’s a ‘what you’d expect’ list of desserts, rather than the original – and innovative – starters and main courses that we have just enjoyed. I’m about to order a cappuccino as dessert when Adrienne walks over.

“We have a very special dessert available tonight. It’s haggis spiced brûlée with oat crumble and rhubarb,” she says with a smile.

Now, that’s more like it! I immediately order the haggis spiced brûlée and persuade my mum to try the apple trifle with vanilla custard and nut crumble – as it sounds the most interesting. She is not a fan of nuts and hesitates for a moment, but Adrienne comes to the rescue – again.

“The nut crumble is made with pistachios and sprinkled on top of the cream,” she tells us. “ But we can easily leave that out for you.”

Haggis spiced brûlée

Nothing can prepare you for the look or taste of this special dessert. It is beautifully presented on the white plate and the colours instantly draw your eye – it’s a picture of pink elegance and I feel guilty about tucking in.

The brûlée looks like dulce de leche and is surrounded by small clusters of oat crumble. A quenelle of rhubarb sorbet rests neatly on top and a few thick drops of rhubarb compote, and rhubarb strands itself, decorate the sides. I give my mum a little smile before tasting my first spoonful…

I’m used to haggis, neeps and tatties, but this is something else. The unique flavour of haggis really comes through – it couldn’t be anything else – but the strong notes of perfume in the aftertaste make it seem like you’re eating a soft version of Turkish delight. I love it.

A coffee for the road

We finish off this three-course meal with a coffee each – my mum orders a black Americano and I a cappuccino.

Taking a bite of the complimentary ginger shortbread that is served with the coffee, we both feel completely and utterly satisfied – not disgustingly full. Normally after a three-course meal, I feel like I’m carrying twins in my belly! Thankfully, that is not the case now.

The portions were just right, with each course filling a hole but still leaving you a little hungry for more. And I think the same could be said of The Adamson itself. It’s a restaurant and bar that excites the senses of taste and sight and makes you want to come back for more.

Our meal for two:

Virgin mojito x 2 @ £3.50 each (£7.00 in total)
Tanqueray gin £3.35
Slimline tonic, 200ml, £1.50
San Pellegrino, small, £1.95
New Zealand Sauvignon Blanc, Fox by John Belsham, 250ml glass £10.50
Pittenweem crab with crème fraiche and lime and chilli butter on toasted sourdough £9.50
Crispy Calamari with pomegranate, Satsuma and watercress £6.95
220g Fillet steak with skinny fries and peppercorn sauce £26.95
Atlantic sole with kale, pine nuts and root veg £15.50
Side of skinny fries £2.95
Haggis spiced brûlée with oat crumble and rhubarb £5.00
Apple trifle with vanilla custard and nut crumble £6.50
Cappuccino £2.75
Americano £2.25

Total: £102.55 + tip (works out at around £50.00 per head for three courses plus drinks)

Best bits about The Adamson

ORIGINAL RECIPES USING LOCAL AND SEASONAL PRODUCE

WARM, INVITING DINING ROOM THAT’S BOTH RUSTIC AND CONTEMPORARY

AUSTIN – DEER ANTLER AND SKULL WALL DECORATION

COCKTAILS

PLEASANT AND ATTENTIVE WAITERS

SPECIALS BOARD

Worst bits about The Adamson

SMALL BAR

BACKGROUND MUSIC

DESSERT MENU

CAN BE A BIT PRICEY

Contact details:

The Adamson,  127 South Street,  St Andrews,  Fife,  KY16 9UH
Telephone number: 01334 479 191
Email: info@theadamson.com
Website: http://www.theadamson.com/

How to Quit Sugar in 12 Steps

Posted on January 26, 2014 by Frostie

Sugar makes our food tastier, gives us a quick boost of energy, and leaves us feeling great, at least temporarily. But it’s also a highly addictive substance and, when consumed frequently, can have negative effects on our health and well-being, with symptoms ranging from energy dips, a ‘sluggish’ feeling and poor skin, to more severe health problems including obesity, diabetes, premature aging, and many other chronic health conditions. Fat was traditionally blamed for many of these problems, but sugar is now shown to be far more harmful than fat! For this reason, and simply to feel or look healthier, many of us are taking the positive decision to cut out or drastically reduce the amount of sugar in our diets.

We enlist the help of Nutritional Therapist, Cassandra Barns, at nutricentre.com to give us The Ultimate 12 Step Sugar-Free programme.

Portion Control

Cassandra advises, ‘Aim for foods that have a low glycaemic load, as their impact on blood sugar level is minimal and you’ll be less likely to experience blood glucose highs and lows that will have you reaching for the cookie jar. Make sure each meal includes protein, non-starchy vegetables and unrefined carbohydrates. Limit sweet tasting veg (parsnips, potato and carrots) and opt for green veg like broccoli and spinach, ideally making up half your plate. Good protein (lean turkey, eggs, fish, beans) are digested slowly and make you feel fuller for longer, carbs should be wholegrain varieties for the same reason.’’

I must not skip breakfast

According to Cassandra, ‘’If we don’t have breakfast, often by 11 am or midday, we become hungry and crave sugar, as our blood sugar levels drop too low. Try two poached eggs on a slice of wholemeal bread with some rocket leaves or a pot of sugar-free yoghurt with nuts and berries.’’

Quit sugar, not snacks

‘’A healthy snack between meals can help while you’re giving up sugar, as it stops your sugar levels dropping too low, which can cause sweet cravings. Good examples include: two oatcakes topped with a tablespoon of humus or guacamole or cottage cheese and half an avocado. Avoid bananas and grapes and opt for berries as they are naturally low in sugar.’’ Cassandra warns.

Limit alcohol

‘’Alcohol raises blood sugar, but being a liquid, it is even more quickly absorbed into the bloodstream than sugar. Alcohol also contains more calories than sugar: 7 calories per gram versus 4 calories per gram! Alcohol binges are a classic way to set up a cycle of cravings for sugary, stodgy foods the day after. Stick to one small to medium glass of wine with a meal once or twice a week’’, advises Cassandra.

Look after your gut

Cassandra explains ‘’Overgrowth of unhelpful yeasts in the gut, such as candida, can contribute to, or exacerbate sugar cravings. Ironically, eating sugar and high-starch foods makes the candida overgrowth worse, so we become stuck in a catch-22 situation. To help solve this, try taking a high-strength, good quality probiotic supplement such as ProVen’s ‘Adult Probiotic 25 Billion’ £12.95 from www.provenprobiotics.co.uk , loaded with friendly bacteria.’’

Go easy on the tea and coffee

Caffeine is a stimulant that causes our body’s stress hormones such as cortisol and adrenaline to be released, which in turn cause a cycle of energy dips and peaks, and make you more likely to crave sugar later on. Decaffeinated coffee and tea contains other stimulants, so try better options such as naturally caffeine free rooibos tea or grain based coffee alternatives.

Consider natural sugar alternatives

Xylitol is a naturally sweet substance found in many plants. In commercial preparations, it is found in granules and looks and tastes like sugar, although slightly less sweet. Stevia is a substance extracted from the leaf of the stevia plant. It is an intensely sweet substance and very little is needed to give a sweet taste – it has very few calories and minimal impact on blood glucose.

Treat yourself

Three squares of good quality dark chocolate (minimum 70% cocoa): this amount will only contain a relatively small amount of sugar, and there is also evidence that dark chocolate has health benefits or try a small pot of sugar-free plain yoghurt, with a teaspoon of pure cocoa or raw cacao powder

Chromium to control cravings

‘Chromium, this trace mineral has a vital role in supporting normal blood glucose levels, and therefore helping to prevent the dips that cause us to crave sugary foods. Try Quest Vitamin’s ‘Chromium Picolinate’ £4.04 from www.questexcellence.com. Take one tablet a day, preferably with breakfast. This supplement also contains vitamin B3, which works closely together with chromium. Chromium can take a month or longer to have its full effect, so persevere or start taking chromium before attempting to give up sugar.’ Cassandra advises

Exercise!

Cassandra stresses ‘’Moderate exercise helps us to feel energised, less sluggish, and healthier. It can help to control stress levels and also support blood sugar control to avoid dips that will induce cravings.’’

Reduce your stress

‘Stress is one of the primary triggers for sugar cravings, as our body is being prepared for physical action (the ‘fight or flight’ syndrome). So try in any way you can to reduce stress, whether it is by delegating or reducing your workload, taking some gentle exercise, or practising yoga or meditation to help you relax. Reduced stress will often mean better sleep as well, which will mean better energy levels the next day.’ explains Cassandra.

Energising vitamins and minerals

According to Cassandra ‘Most of us can benefit from extra support, to prevent tiredness triggering those pesky sugar cravings. B vitamins, vitamin C and the mineral magnesium are particularly important nutrients that are needed to produce energy from the foods that we eat; and we can struggle to get enough of them, even in a healthy diet.’

All supplements mentioned can be found at nutricentre.com. Want to give up sugar for 2014? Got a question that isn’t covered here? NutriCentre offers a free Nutritional Advice helpline manned by a team of highly qualified nutritionists, like Cassandra, ready to answer any natural health questions you may have. Advice line: 0207 436 5122, open Mon-Sat

In The Middle With You – Trinity Laban Theatre | Theatre Review

Posted on January 25, 2014 by Karl O'Doherty

In The Middle With You – Trinity Laban Theatre
Reviewed 23/01/2014

Trinity Laban Theatre, London, SE8 3DZ

A broken watch can be two things. For two seconds a day it is perfectly right, and in its own internal world it stretches each of those seconds to 12 hour lengths. This broken watch lives its entire life repeating the same cycle of movement, repeating itself every second, every hour, every 12 hours but now it’s frozen in this single moment. Hagit Yakira’s In The Middle With You has echoes of this concept, focusing on the repetitive nature of our lives and exploring what happens when we need a break from it.

Yakira has designed the piece to be an exploration of the subtle moments between “depression and boredom”, between explosive emotion and mundanity, between the everyday and the real or imagined breakout paths that one can take to recharge ones soul. These moments are often tiny, but here we can luxuriate in the idea of a single moment stretched to breaking point. We can let a emotion run its course rather than have it constrained by discourteous time cutting it off.

The five performers use expansive physicality, loud movements, to take us through what could be a person’s lifetime in microcosm, or a single moment crammed with twitching, reflexive thoughts. Loneliness, friendship, reliance on others, grinding repetition of daily tasks set against frequent desires and thoughts of escape to a more colourful and spontaneous world. That grinding nature of life is shown holistically through the spoken words of the piece, the dance and the music. Persistence is the name of the game here in the face of bleak odds. In the extraordinary “swimming” scene, we see Sisyphean repetition from one dancer which is then supported, replicated and experienced by the rest. Time again here is stretched so the repetition and occasional moments of beautiful synchronicity become hypnotic before we crash into the exuberant and uplifting ending.

Each of the five performers (Takeshi Matsumoto, Sophie Arstall, Mariana Camiloti, Ben McEwen, Kiraly Saint Clare) has a distinct personality, and it is an interesting choice to let their true personalities shine through rather than create characters for them. It’s refreshingly honest to see the dancers become tired, to see them laugh, to embellish and to support each other so fully. Throughout the performance there is a motif of interpersonal support, catching each other when spinning out of control, steadying each other when falling (vital to point out that they are, of course, not actually falling over and bumping into each other and are, in fact, graceful and highly proficient dancers) which provides a warm bedrock above which the cold repetition of the mundane can exist without damaging the characters too much.

With permission granted to the audience by Hagit, by the music and by the performers to let go of time and revel in its disruption, the lack of control is an odd feeling. There will be a divide between an anxiety that a moment has been overextended and a serenity that comes from having all the time in the world to just look at people doing powerful things in front of you. The various movements, or sections, are quite different from each other which is, unfortunately, at times a little jarring. It takes a little while to regain the shows theatrical momentum when the sections shift but it’s not really a problem to worry about.

It’s a dynamic piece that allows an audience and performer the time to reflect on what each movement means to them. At times it’s funny, at times quite sad. It is a well thought out and intelligently realised bit of work and at under an hour for a performance it is one that affords no excuse to decline an opportunity to witness it.

The show had been shown in full at Laban Theatre in November 2013 to a sold out audience and this showcase was a way to raise press interest and get more momentum going before the British Dance Edition in Edinburgh next week.

There are two more dates confirmed after BDE:

Wednesday 5th February 2014, 7.30pm
Quad South Hall, York St John University, York, Yorkshire, YO31 7EX Arts Faculty
Box Office 01904 876433

Thursday 13th February 2014, 8.00pm
Square Chapel Centre for the Arts, 10 Square Rd, Halifax, HX1 1QG
Box Office 01422 349422

http://www.youtube.com/watch?v=BqsHisQ-B24
http://www.youtube.com/watch?v=SVP57YfQArM

Images by Rachel Cherry

Words For The Wounded Writing Prize

Posted on January 25, 2014 by Catherine Balavage

Frost Magazine has came across a very worthy charity thanks to Jane Cable: Words For The Wounded was launched by Margaret Graham, an author at Random House.

Margaret said; “I launched the charity Words for the Wounded last year and we raise money via writing competitions and donations to help in the recovery of our wounded service personnel. This year we are supporting the Creative Arts Unit at Tedworth House Recovery Centre. Every penny from the entry fees and donations goes to the wounded. We raise money for the prizes in other ways. My son and son-in-law have been noble and done various Ironman marathons and Triathlons for us but this year my colleague and old school friend, Jan Speedie, and I are giving them a break and doing a tandem sky dive. Yes, I know. My grandchildren say the same, ‘You’re mad.’ But needs must. My agent despairs of the lengths to which I will go to be strapped to a handsome young man.

Words for the Wounded has a 1st prize of £250, 2nd £100 and 3rd £50, and publication in Writers’ Forum magazine. Entry fee is £4.50. We ask for poetry, non-fiction or fiction up to a maximum of 400 words on the subject of The Journey. It can be physical, emotional or both. The closing date is 11 March.”

Margaret also has a W4W blog which includes writing tips www.wordsforthewounded.blogspot.co.uk.

Margaret went on to say that “the majority of those injured are under 25. These are life changing injuries and they will need help to recover their self-confidence and independence to get the best from their long lives.”

I am sure you will agree this is a great charity and an equally great competition. Enter now and spread the word.

Simple Flower Arranging: Step-By-Step Designs & Techniques Book Review

Posted on January 24, 2014 by Frostie

Although this is in the wedding section the book works well for every day and every occasion. Simple Flower Arranging: Step-By-Step Designs & Techniques by Mark Welford & Stephen Wicks is a money-saving book, but also one with hours of funfor the creative and people who love flowers. Written by ex-Royal Ballet dancers and the owners of the award-winning destination florist Bloomsbury Flowers in Covent Garden, Mark Welford & Stephen Wicks have written a book to let blooming florists make amazing arrangements.

The book guides you through designs and techniques. There are over 60 different projects and the book teaches you to bring the professional touch to your arrangements. There are a lot of insider tips and it is very easy to read and understand.

The book also lets you take things around the home and use them to create great arrangements. The getting started section leaves you with a lot of knowledge; going through colour palette, vases, flower shapes, foliage and basic equipment. There is also chapters on maintence and tips.

The pictures and illustrations in the book are not only beautiful, but also make it easy to follow, along with the step-by-step guide. This is a very good book which allows you to make beautiful arrangements for every occasion.

Simple Flower Arranging is available here

Future Publishing Acquires Stake In Handpicked Media

Posted on January 24, 2014 by Catherine Balavage

Some very exciting news from Handpicked Media, which Frost Magazine is a part of, here it is in their own words:

Future has acquired a stake in Handpicked Media – a marketing agency for independent digital publishers – creating Handpicked Future Future plc, the international media group and leading digital business, today announces a strategic partnership with Handpicked Media.

The partnership sees Future acquire a 35% stake in Handpicked Media, which represents over 500 independent websites and blogs, reaching over 3.5 million unique users a month in the UK and six million globally. The Handpicked Future partnership provides Future with access to Handpicked’s roster of influential blogs and independent sites across a range of lifestyle channels including Fashion, Beauty and Entertainment. And in return Future will drive the effective commercialisation of those sites.

As a pioneering agency working in social media, Handpicked Media has curated a growing portfolio of influential sites across a range of lifestyle channels since it was launched in 2009 by entrepreneur Krista Madden. It manages the interaction between its community and a range of consumer brands, offering clients an array of opportunities to reach a very targeted and highly engaged audience.

Mark Wood, CEO of Future plc, says: “Handpicked has created a powerful social media proposition, curating a portfolio of leading independent sites and blogs across a range of sectors including beauty, fashion, lifestyle and entertainment. Our partnership grows Future’s digital audience in attractive new sectors and is another signal of Future’s intention to deliver greater audience engagement and diversified revenue opportunities from digital platforms.”

Handpicked Future solutions include social media strategy, blogger outreach, content creation, events and integrated campaigns for a range of brand partners including Gucci, Karen Millen, Vodafone, Nivea and Intel. Future will drive the next phase of commercialisation across the collective, with an initial focus on developing the women’s lifestyle offer, under Future Women Managing Director, Jo Morrell.

Jo says: “Future is all about digital innovation and creative content, and Handpicked Media shares that sensibility. Krista and her team have created a really powerful social platform, which Future can support, expand and commercialise. Our award-winning digital excellence offers tremendous opportunities for lifestyle, fashion and beauty brands to deeply engage their audiences through Handpicked Future. I’m thrilled to seal this partnership.”

Krista adds: “We are very excited to be working with Future to expand our audiences, while supporting and developing the talent we have. The combined expertise of the new Handpicked Future team brings innovation and a unique proposition across social and digital platforms.”

Future reaches 58 million global unique users a month online and in the last year so over five million digital editions of its products for tablet and smartphone devices.

Future is the PPA and AOP Consumer Digital Publisher of the Year and the BMA Media Company of the Year.

The Refinery | Restaurant Review

Posted on January 24, 2014 by Catherine Balavage

The Refinery is a good-looking restaurant in Southwark. It has a great vibe, lots of buzz and a sophisticated decor. We reviewed it on a Saturday and it was absolutely heaving.

Upon being handed the menu thinks get difficult, there is just so much to choose from. The menu is good and varied, something to suit every taste; from salads, to steaks to burgers. We notice on the special menu that there is some salmon and sea bass, the waitress (who is lovely and helpful) informs us that the fish is fresh, they get it from the market in the morning. I also spot a Negroni on the specials menu and immediately order it. Negroni’s are more bitter than my usual taste but I have a soft spot for them.

After much umming and ahing we finally decide on what to eat thanks to the waitress. We have prawn lollipops and a Mediterranean flatbread sharing platter to start. As you can see, presentation is impressive. The prawn lollipops in particular look great. The lollipops are amazing, perfect prawns in perfect batter. They come with an amazing sauce which also has just enough kick.

The Mediterranean flatbread is pitta bread, roast vegetables; peppers, aubergine and courgette- all great, two dips, both stunning. The homemade hummus has ruined me. I just don’t want to eat the supermarket stuff anymore. The baby ganoush is also superb.

We ordered some Strawberry Lemonade. It was delicious and fresh.

For our main we have the Pan-Fried Salmon which comes with stir-fried vegetables and teriyaki sauce, and the Cote De Boeuf Steak. All the steaks come with onion rings, chips, roast tomato and flat mushroom. To say it is a generous portion would be a vast understatement. I am so full after eating it that I have a coke float for dessert. More of which later.

The steak is amazing, well cooked and tender. I ordered it with a great peppercorn sauce. The tomato is roasted, I love roast tomato and the chips and mushroom are just as good. The onion rings are not greasy and are fried well. This was a very good choice; excellent meal.

The Pan-Fried Salmon is delicious; tender with stir-cooked vegetables and a wonderful teriyaki sauce. A great, Asian-influenced, meal. The fish is very fresh and the meal works beautifully.

A Porn Star Martini: great cocktail that comes with a prosecco chaser.

A Prince Charming. Another great cocktail. This one was fun and sweet.

A classic Negroni. The cocktails at the Refinery are of a very high standard, and they don’t skimp on the alcohol.

The brownie is very good. Warm and wonderfully chocolatey. It comes with ice-cream.

The Lemonade, the strawberry comes on the side. It is fun watching it become red.

For dessert I had a coke float as I was so full. This is a coke float with a difference: it has rum and sherry in it. They don’t skimp on their alcohol at the Refinery. There is no watering down of cocktails. The coke float is amazing and different. Very imaginative.

The Refinery is a brilliant restaurant. Definitely go and have a meal there. You won’t regret it.

B.K.S Iyengar Yoga The Path To Holistic Health Book Review

Posted on January 23, 2014 by Frostie

It is a book review special on Frost today and next up; time to get your yoga on.

B.K.S Iyengar is one of the greatest yoga teachers in the world and Iyengar Yoga is one of the most practiced yoga systems globally. Very impressive indeed.

This book gives you a lot of bang for your buck. The book is suitable for every age and ability and contains specially developed yoga sequences to alleviate over 80 ailments, ranging from IBS, asthma, arthritis and diabetes. I really liked that section. It takes each ailment and then there is step-by-step pictures of each sequence, along with a reference at the bottom to know which page to go to for a more in-depth guide to the move. There is also a 20-week course for beginners that is very handy. Each section is well-illustrated with lots of pictures.

There is also a celebration of B.K.S Iyengar life in his own words. Perfect whether a fan or a beginner wanting to know more. I find a lot of the quotes inspirational, as is B.K.S Iyengar’s life. This is a great in-depth book, full of inspiration and knowledge. Great for yoga lovers and beginners alike.

B.K.S. Iyengar Yoga: The Path to Holistic Health