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The Book of Cool is a unique collection of films showing world champions and experts demonstrating and teaching some of their most impressive skills and tricks. Watch individual movies showing the experts’ inspirational talents. Learn their skills through step by step instruction. The 3 DVDs in Volume One enable you to select the skills you want to learn and the movies you want to watch. The experts guide you from the basics to the advanced. The accompanying 320 page book gives additional guidance to help you master over 250 skills and tricks. In the beginning there were fun things only others could do…  World champions demonstrate what it takes to master a skill or trick. Includes: frisbee throws, casino skills, freestyle football moves, juggling, rugby kicks, golf tricks and skills, ropes and whips and skate and blade. £29.95 from Roullier White, 125 Lordship Lane, East Dulwich, London SE22 8HU, 020 8693 5150 or www.roullierwhite.co m

Roullier White’s Simple Pumpkin Soup 1 medium onion 2 tablespoons butter ½ litre mashed cooked pumpkin 1 teaspoon salt 1 desert spoon muscovado sugar ¼ teaspoon nutmeg ¼ teaspoon ground pepper ¾ litre chicken stock or vegetable bouillon cubes dissolved in boiling water ¾ litre cream A pumpkin weighing approx 2 ½ kilos will yield approx ½ litre of cooked, mashed pumpkin. Cut your pumpkin into smallish cubes and steam for about 20 minutes, and mash. Chop the onions and gently brown in the butter in a pan. Add the mashed pumpkin to the onions in pan with the salt, sugar, nutmeg and pepper. Slowly add the stock and heat thoroughly (but do not boil). Blitz in a blender, add the cream and serve with toasted brown bread. For a special touch - reserve the pumpkin seeds, wash, dry and fry gently until browned. Sprinkle some salt over them and serve with the soup.

A lthough this October has been the warmest one for 130 years, weathermen are telling us that the cold weather is on its way.  Predictions seem to be for an average winter, but as we all know, average can be very cold.  Here are some handy points to help you prepare for the winter; particuarly useful for those of us that are lucky enough to have second homes that are not lived in all year round.  Roof - Check for loose tiles Garden and outbuildings - Fasten doors and gates, check fencing is sturdy and secure all loose items Guttering - Check for blockages and a firm fit to your house Trees - Check for low hanging branches or unstable root structures Heating - Set to at least 10°c to prevent pipes from freezing Heating appliances - Get an expert to check that gas fires, boilers and central heating are in full working order Loft - Check that the loft is properly insulated but that there is adequate ventilation Chimney - Get the chimney swept and ensure it is free from a build-up of soot

T he kids are out trick or treating and you decide to ask the other Frankensteins over for pre-dinner drinks whilst you wait for your little monsters to return. To avoid being chased off the social scene by angry torch wielding villagers, Roullier White has a fool proof plan to make sure your All Hallow's Eve passes with no blood spilled, and with minimum effort. Fortunately for us, about the same time the dead decide to rise, the Swiss cows of the Alpine meadows of the Mont d’Or decide it is getting a bit chilly and start their descent down the mountains. The cows’ first milking results in the delicious, and elusive, Vacheron Mont-d’Or soft cheese. Nothing is more soul-warming than a baked Vacheron. Remove any wax paper, return the cheese to its spruce bark box base, score and spike with enough garlic to keep away unwanted guests, drizzle with olive oil and bake the whole thing in a pre heated oven for (180C Gas 4) for about 7 or 8 minutes. Plonk it in the centre of the table, sti

First published in 1927 to educate French housewives in the art of classical cooking, La Bonne Cuisine de Madame E. Saint-Ange has since become the bible of French cooking technique, found on every kitchen shelf in France. A housewife and a professional chef, Madame Evelyn Saint-Ange wrote in a rigorous yet highly instructive and engaging style, explaining in extraordinary detail the proper way to skim a sauce, stuff a chicken, and construct a pâté en croûte.Though her text has never before been translated into English, Madame Saint-Ange’s legacy has lived on through the cooking of internationally renowned chefs like Julia Child and Madeleine Kamman, setting the standard for practical home cooking as well as haute cuisine. In this momentous translation by Chez Panisse co-founder and original chef de cuisine Paul Aratow, Madame Saint-Ange’s culinary wisdom is available in English for the first time. Enveloped in charming intricacies of even the most fundamental cooking techniques are 1,

Some environmentalists have tried to persuade the public that that's wrong to cut down young Christmas trees and it would be far better if we all had artificial plastic trees. This is simply not true. Christmas trees are grown in plantations that act as nature reserves to a wide variety of wild life and birds. The trees are grown close together, with spacing designed to prevent them growing larger than a domestic Christmas tree.  Christmas trees are grown very much as a crop to be harvested, just like a field of wheat. They are carefully nurtured in special plantations and when cut, are replaced by others, so the numbers stay at a constant level. Each tree converts about 30lbs of carbon dioxide into carbon and oxygen every year, and when multiplied by the approximate number growing in Europe alone (around 400million), this means that nearly 5 million tonnes of carbon dioxide are removed from the atmosphere. There are some 40 million Christmas trees growing in the U.K. and if each t

With rare LPs changing hands on the internet for hundreds, sometimes even thousands, of pounds it seems a shame to allow your vinyl to languish away in the loft. Album cover design has, since its conception, been a measure of popular culture and the mood of the nation. From the Sex Pistols ‘Never mind the …. ‘to the multi award winning Gorillaz artwork, cover-art documents changing graphic styles from simple cut and paste to sophisticated computer animation. Start you very own literal hall of fame (or shame) with these fantastic 12” album frames from Roullier White. Not only will they add a quick hit of stylish chic to rock your home, the spring clips are deep enough to allow you to keep your treasured vinyl in its original sleeve. Buy your album cover frame, £10, from our store Roullier White, 125 Lordship Lane, London SE22 8HU. Or shop online at www.roullierwhite.co m

Whilst checking out the contents of the commercial cat food my cats prefer in the supermarket the other day I was horrified to read that it contained '3% meat.' 'What is the other 97% ?' I asked my tame vet friend. Apart from the non-specifics it seems that the jelly and gravy in cat food is a made almost completely of sugar and caramel; which is why they refuse to eat anything else. After a little investigation we discovered Nature's Menu which has a 70% meat content and is free from artifical additives, preservatives, colours and flavours. Lola & Milo love it. You can buy it on line from http://www.petsdeli.co.uk/ Talking of cats be aware that the pollen in lilies is poisonious, the cats get it in their fur and lick it off. It can be fatal. Avoid lilies or remove the stamen.

Divine Divan Divas Take Note  As we spend a total of a third of our lives in bed it is amazing what we will put up with when it comes to bedding, more Blackpool B&B than 5 five star hotel. We have all heard the horror stories of the potential new boyfriend, with whom all was going swimmingly until his superman duvet cover came to light. La Lopez, a girl who knows a thing or two about luxury famously, and allegedly, insists on minimum 200 thread count Egyptian cotton wherever she stays. This divan diva should encounter few problems as most of the world’s more prestigious hotels check in at above this; The Paramount (300), The Ritz Carlton (300), The Hudson (300), The Algonquin (350), The Mondrian (350), and The Sanderson (450) to name but a few. The joy of a stay in such an establishment is the anticipation of the silky, white sheets. 250 thread count has been widely available for a while, however, Roullier White is proud to announce the arrival of its new range of A-list 800 thread

No need to air your dirty washing ....  What would you rather wake up to a pile of dirty laundry in the corner or one of the world’s most classically beautiful women of all time? Abandoned decades ago the screen was a staple furnishing item in British homes up until the war. It was used, as we are suggesting, to mask messes and also to preserve modesty, provide privacy, define living areas, keep out draughts and act as a decorative item. Well the screen is back with a vengeance and what better image that that of Audrey Hepburn to grace your room.  Purchase a piece of film history at our store; Roullier White, Roullier White, 125 Lordship Lane, East Dulwich, London SE22 8HU. Or buy on line from Roullier White's on line store www.roullierwhite.com 180 x 120cm £150

Every been literally tongue tied by a rogue piece of string from the Sunday roast, experienced a near lacerated larynx from an overlooked toothpick in the rollatini, suffered third degree burns trying to un-truss the chicken, looked on helplessly as the stuffed trout un-stuffs itself in the pan? Fear not for help is at hand in the form of thefoodloop™ a brand new silicone invention from the US. thefoodloop™ won’t splinter or break off like toothpicks and won’t get lost, soggy, or stick to foods like string. Come and buy one from us at Roullier White, 125 Lordship Lane, East Dulwich, London SE22 8HU. Or shop on line at Roullier White www.roullierwhite.com thefoodloop™ is heat resistant to 675°F / 357°C - yet cools more quickly than a fatty strand. thefoodloop™ is food safe and FDA compliant, the US measure of food safety. thefoodloop™ can be used in any pan on the stovetop, in the oven, in the microwave or freezer. thefoodloop™ is non-stick and won't scratch coated pans. thefoodloo

Possibly something to do with the long winter nights they experience in Sweden, whatever, when Swedish cook and food consultant Herman Rasmuson , was experimenting with different ways to grate garlic he found that the raised numbers of a credit card worked perfectly.The GarlicCard was born. To purchse please log onto our site at www.roullierwhite.com or visit us at Roullier White , 125 Lordship Lane, East Dulwich, London SE22 8HU. As Herman explains; “A knife only works for chopping garlic and a grater is difficult to clean and can lead to injury. Chefs use various methods to make garlic purée: pounding it with a hammer in a plastic bag or between sheets of plastic wrap, or trying to mash garlic with the edge of a knife. Seeing professionals in this state made me realise that something had to be done.” The answer lay before him on the kitchen table, in the form of his credit card. “To my surprise, it worked wonderfully, it made an excellent garlic purée with blended aromas and no la

Move over Kim and Aggie, the toast of New York, The New York Laundress , has just landed. What she cannot teach us about keeping our clothes clean could be written on the back of, well a clothes care label. For the complete range available in the UK visit our store Roullier White, 125 Lordship Lane, London SE22 8HU, or shop on line at www.roullierwhite.com The Laundress was born out of necessity and practicality. Two frustrated executives (from Chanel and Ralph Lauren no less); exasperated with dingy white t-shirts, tricky delicates and chemically treated cashmeres coming back from the dry cleaners as stiff as a board, Lindsey Wieber and Gwen Whiting researched and developed their own solutions to simplify and master the art of laundry. Valuing the importance of properly cared for clothing and home linens, they designed and developed The Laundress product collection to create a luxurious experience for a necessary domestic chore. Of the belief that cashmere and fine woolens should be

W elcome to our debut blog! The year to date has been a fabulous one for Roullier White. We opened our flagship store in Dulwich, at 125 Lordship Lane, London SE22, in November 2005 to cries of joy from land-locked Dulwich residents, whom previously would have to trek into town to see such a section of upscale homewares. Following the immediate success of our store, we launched our on-line offer in April 2006 www.roullierwhite.com Since then, and thanks to our loyal clients, Roullier White has gone from strength to strength. We aim to achieve online, via etail, the same success we have achieved through our London showroom. A mixture of pre-selected, high-end goods, sourced from far and wide: always the best and most innovative that are available; brought to you with value in mind. Our regular blogs will include all the helpful tips, many handed down to us from our great-grandmother, that our customers have come to expect: if you have any you would like to share with us please email t