Search results for ""GRUB STREET""

'Because one book had a sort of success he imagined his struggles were over.' Scholarly, anxious Edwin Reardon had achieved a precarious career as the writer of serious fiction. On the strength of critical acclaim for his fourth novel, he has married the refined Amy Yule. But the brilliant future Amy expected has evaded her husband. The catastrophe of the Reardon's failing marriage is set among the rising and falling fortunes of novelists, journalists, and scholars who labour 'in the valley of the shadow of books'. George Gissing's New Grub Street was written at breakneck speed in the autumn of 1890 and is considered his best novel. Intensely autobiographical, it reflects the literary and cultural crisis in Britain at the end of the nineteenth century.

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New Grub Street is the only one of George Gissing’s two dozen novels never to have gone out of print, and has long been recognized as the most important novel of the nineteenth century on the subject of the writing professions. Indeed, no novel in the English tradition even remotely approximates the thoroughness, sophistication, and clear-sightedness with which New Grub Street explores the social and economic contexts in which writing, publishing, and reading take place. The critical introduction to this edition gives an account of Gissing’s life and times and an overview of the most important stylistic and thematic features of New Grub Street; special attention is given to the writing and publishing professions in late-Victorian England, emphasizing the range of social and economic positions that writers occupied during the period.This Broadview edition also includes a rich selection of historical material on the literary world of London through the centuries, authorship as a profession, and Gissing’s life and work.

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He wrote under at least eight pseudonyms, published hundreds of short stories and novellas in pulp magazines, and lived a life at times as outrageous as his fiction. Pulp Writer tells of Paul S. Powers’s travels from serious literary ambitions to the pages of Wild West Weekly, of his seeking his fortune (or material, at any rate) in the ghost towns and mining camps of Colorado, and of his life in Arizona and California as he reaped the rewards of his wildly successful Wild West Weekly characters such as Sonny Tabor and Kid Wolf. Extending from the Great Depression to the golden age of the pulps, Powers’s career, chronicled here in often laugh-out-loud style, is an American success story of true grit and commercial savvy and of a larger-than-life character with questionable but endlessly entertaining Western lore to spare. In the process, he provides a valuable and rarely-chronicled look at the business of writing and publishing pulp fiction during its golden years. Powers’s granddaughter Laurie never knew her grandfather and lost touch with his side of the family. In her biographical essays, she finds her lost family and discovers the Pulp Writer manuscript. Her essays also provide a valuable historical context for pulp publications such as Wild West Weekly and their importance during the Great Depression.

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Oliver Goldsmith arrived in England in 1756 a penniless Irishman. He toiled for years in the anonymity of Grub Street—already a synonym for impoverished hack writers—before he became one of literary London’s most celebrated authors. Norma Clarke tells the extraordinary story of this destitute scribbler turned gentleman of letters as it unfolds in the early days of commercial publishing, when writers’ livelihoods came to depend on the reading public, not aristocratic patrons. Clarke examines a network of writers radiating outward from Goldsmith: the famous and celebrated authors of Dr. Johnson’s “Club” and those far less fortunate “brothers of the quill” trapped in Grub Street.Clarke emphasizes Goldsmith’s sense of himself as an Irishman, showing that many of his early literary acquaintances were Irish émigrés: Samuel Derrick, John Pilkington, Paul Hiffernan, and Edward Purdon. These writers tutored Goldsmith in the ways of Grub Street, and their influence on his development has not previously been explored. Also Irish was the patron he acquired after 1764, Robert Nugent, Lord Clare. Clarke places Goldsmith in the tradition of Anglo-Irish satirists beginning with Jonathan Swift. He transmuted troubling truths about the British Empire into forms of fable and nostalgia whose undertow of Irish indignation remains perceptible, if just barely, beneath an equanimous English surface.To read Brothers of the Quill is to be taken by the hand into the darker corners of eighteenth-century Grub Street, and to laugh and cry at the absurdities of the writing life.

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The quarrel between the poet Alexander Pope and the publisher Edmund Curll has long been a notorious episode in the history of the book, when two remarkable figures with a gift for comedy and an immoderate dislike of each other clashed publicly and without restraint. However, it has never, until now, been chronicled in full. Ripe with the sights and smells of Hanoverian London, The Poet and Publisher details their vitriolic exchanges, drawing on previously unearthed pamphlets, newspaper articles and advertisements, court and government records, and personal letters. The story of their battles in and out of print includes a poisoning, the pillory, numerous instances of fraud, and a landmark case in the history of copyright. The book is a forensic account of events both momentous and farcical, and it is indecently entertaining.

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The Junkers 87 Stuka was an iconic weapon of World War Two and an aircraft name that was, and still is, instantly recognised worldwide. Its roles in Poland and the Battles of France and the Low Countries are almost legendary, but in the UK its import during the Battle of Britain is one that has never been covered in any specific detail.

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A Book of Mediterranean Foodwas first published in 1950 and has been acknowledged as inspiration for such modern masters as Julia Child and Claudia Roden. It is a passionate mixture of recipes, culinary lore and frank talk from Elizabeth David. Grub Street is delighted to publish this hardback facsimile edition.

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Originally published in 1970 and re-issued by Grub Street for the first time in 1996, our new edition hit the bestseller lists and went on to sell over 20,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. Margaret Costa came to prominence by replacing Robert Carrier as the Sunday Times cookery writer, and although this was her only significant book, it's hugely influential and was named by Observer Food Monthly as one of the Top 50 Cookbooks of All Time. The book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings. This is a modern classic which no cookery collection should be without.

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Grub Street is proud to present Meteor Boys, the latest title in its ever-popular Boys series. As Britain’s first jet fighter, the Gloster Meteor has had a remarkably varied and lengthy life. But whilst many books have focused on its development and service history, the time has come to hear the personal experiences of its air and ground crews. By interviewing over forty veterans, author Steve Bond has written an incredibly detailed insight into this iconic aircraft, which is supported by anecdotes and accounts from those who knew it best. One example is Alan McDonald who described the Meteor as ‘a bit unforgiving if you got it wrong, as many pilots found out to their cost, especially on one engine, but I must admit I got to like it very much – it was a great adrenalin rush.’ Alongside these entertaining anecdotes are details of the Meteor’s origins and developments. Starting with the first deliveries in 1944 working through to the present day, Steve Bond documents the diverse role which the Meteor has had. From use in operations against the V1, photo-reconnaissance missions, as a training machine and later a display aircraft – particular attention is given to its major service period of the 1950s through to the early 1960s. The book will also feature photographs never seen before in print. This detailed history of this iconic and much loved jet fighter will appeal to all aviation fans.

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It is now more than 40 years since "Fighters over the Desert" was published, and nearly as long since this was followed by "Fighters over Tunisia". Both volumes have long been out of print and collectors' items, but, despite much prompting, Christopher Shores has resolutely refused to permit their reprinting until he amassed so much more information. He has also long nursed a desire to expand the coverage to encompass the operations of the other types of aircraft involved in this interesting and important theatre of war - the bombers, reconnaissance aircraft and maritime units. Further, it is his intention to extend the period covered to include the later operations over Sicily, Italy, the Aegean area, the Balkans and Southern Europe. This then represents the first volume of a seminal series dealing with all these aspects and areas, which will also tie in with the earlier 'Grub Street' volumes which he and his collaborators have produced. Thus a full coverage of all aspects of aerial operations throughout the whole of the Mediterranean area will be the ultimate result. Further, these volumes will link appropriately and directly with his other works of this nature, dealing both with the Far East and the war in Europe. Readers will then be able to follow the wartime careers of units and personnel involved from volume to volume throughout the war. Operations directly over the main battlefronts will be dealt with as previously, on a daily basis. However, to allow a clearer view to be obtained of operations elsewhere in the theatre, or of a different nature, separate chapters will deal specifically with the night bombers, the air defence of the base areas, and the naval co-operation activities. Wide use of maps will be made throughout this and subsequent volumes together with a considerable number of photographs integrated into the text. Long awaited by many, if any work can be said to be comprehensive and definitive, this is it.

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Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juans daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa and Pierre Gagnaire. What we eat, how we eat, is in our culture, says Elena, our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity. Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights. Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzaks kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.

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Malta in the summer of 1942, a Malta wide open to air attack from the Germans and Italians and defended by a handful of Spitfires and a few anti-aircraft guns. Denis Barnham, a young and inexperienced flight lieutenant, spent ten hectic weeks on this indomitable island; he left a well-ordered English aerodrome for the chaos and disillusionment of Luqa. His task was to engage the overwhelming number of enemy bombers, usually protected by fighter escorts, and shoot down as many as possible. The Spitfires were bomb-scarred and battered; often they could only get two or three in the air together, and the airfields were riddled with bomb craters, but they managed to keep going and they made their mark on enemy operations. The author has written a powerful account of his experiences in Malta starting with his trip out in an American aircraft carrier through the ceaseless battle and turmoil during the desperate defence of the island, until his departure by air back to England, having seen the reinforcements safely landed and the tide of battle turning. His descriptions and illustrations of the air action are thrilling, but terrifying. It is at times a very grim story but told with humour and compassion to bring, arguably, one of the best first-hand accounts of aerial combat ever written.

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Part reference, part gripping narrative this is the complete history of prisoner of war (POW) camp, Luft 7, and its airmen told in full detail for the first time, a camp that existed for barely thirty-two weeks from its opening in early June 1944 to its closure in mid January 1945.

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What sort of men were the Pathfinders, the corps d'elite of Bomber Command? What did they do? What risks did they face? And what contribution did they make to the air war and the ultimate defeat of Germany?

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During the five years from May 1940 to May 1945 several thousand Allied airmen, forced to abandon their aircraft behind enemy lines, evaded capture and reached freedom, by land, sea and air. Featuring information, key figure biogs and listings - 2,094 evaders identified - this work presents the story of those involved.

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In 1944, a daily onslaught by V-1 jet-propelled flying bombs, heading for London and southern England, was countered in the skies of Kent and Sussex. This work details almost every known success by the defending pilots of over 13 nationalities, and where detected, records the locations and casualties of V-1 impacts in London and the south east.

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Walk into any of the myriad aircraft museums dotted across the world and you can appreciate the wonderfully restored and preserved exhibits on display. But what about the many gems lovingly brought back to life and hiding away in people’s garages, sheds, barns and gardens? With Gavin Hoffen’s book you become a privileged spectator into a dedicated but often secretive world – to protect their security, names, projects and locations have been limited to the very basics. This is the nostalgic domain of the amateur restorer, hobbyist, and ‘cockpiteer’, of which since purchasing his first military cockpit in 2010, Gavin is one. Here you will find complete coverage of 23 projects worldwide with background histories of the aircraft and full-colour photos of the restoration – be it of cockpit, fuselage, or full aircraft. From Spitfire to Chipmunk, Vulcan to Buccaneer, Piper Aztec to B-52, this is a fascinating insight into an obsession with the romance that aviation once was. A must-see for every aircraft aficionado, and an inspiration for future preservers.

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Oswald Boelcke was Germanys first ace in World War One with a total of forty victories. His character, inspirational leadership, organisational genius, development of air-to-air tactics and impact on aerial doctrine are all reasons why Boelcke remains an important figure in the history of air warfare. Paving the way for modern air forces across the world with his pioneering tactics, Boelcke had a dramatic effect on his contemporaries. The fact that he was the Red Barons mentor, instructor, squadron commander and friend demonstrates the influence he had upon the German air force. He was one of the first pilots to be awarded the famous Pour le Mérite commonly recognised as the Blue Max. All of this was achieved after overcoming medical obstacles in his childhood and later life with a willpower and determination. Boelcke even gained the admiration of his enemies. After his tragic death in a midair collision, the Royal Flying Corps dropped a wreath on his funeral, and several of his victims sent another wreath from their German prison camp. His name and legacy of leadership and inspiration live on, as seen in the Luftwaffes designation of the Tactical Air Force Wing 31 Boelcke. In this definitive biography RG Head explores why Oswald Boelcke deserves consideration as the most important fighter pilot of the 20th century and beyond; but also for setting the standard in military aviation flying. This book will appeal to enthusiasts of the German air force, military aviation in general and World War One in particular.

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During the Second World War, Flt Lt Richard Stevens led an extraordinary campaign as an RAF nightfighter. Known to contemporaries as Cats Eyes and by the height of his success in July 1941 as the Lone Wolf, Flt Lt Stevens was the RAFs highest scoring nightfighter pilot with fourteen victories. What makes his story unique is that all this was achieved without the aid of radar or another crew member. Instead Flt Lt Stevens used extraordinary skill, instinct and innate marksmanship. Tragically his success was cut short by his untimely death on the night of 15/16 December 1941 three days after his DSO was gazetted. The tributes paid to him after his death demonstrate the impact he had upon night fighting. Described as one of the greatest nightfighter pilots who ever fought in Fighter Command by Sir Archibald Sinclair, Secretary of State for Air and with Air Vice-Marshal B. E. Embry also crediting his high standard of courage and skill as a nightfighter pilot as a contribution to the final defeat of the enemy at night it is not hard to see why Stevens was greatly admired by his peers. Thanks to over twenty years of painstaking research by Terry Thompson and a rich resource of documentation and photography, Andy Saunders is now able to tell the exceptional story of one of Britains finest night-flying pilots of the Second World War. This extraordinary biography will be eagerly devoured by military aviation enthusiasts and students of air warfare and Second World War alike.

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Essentially a development of the Avro Lancaster via the later Lincoln, the Avro Shackleton was the RAF’s first line of defence in the maritime role from 1951 for twenty years, thereafter continuing to serve as an airborne early warning aircraft for another twenty, until 1991. The ‘Old Grey Lady’, the ‘Growler’, ‘20,000 rivets in loose formation’, but mostly known simply as the ‘Shack’, it is viewed with great affection by those who flew and maintained it. In addition to its traditional sub-hunting role, it was also used extensively for search and rescue operations, and even as a conventional bomber in the Aden theatre. Operating around the world with squadrons based in the UK, the Mediterranean, Middle East and Far East, ‘Shacks’ were also used to support the blockade of oil supplies to Rhodesia during the UDI crisis in the ’60s and ’70s, and searching for gun-running boats during the Indonesian Confrontation. All of the Boys’ stories are from air and ground crew veterans themselves, and because there are so many vital and entertaining accounts, Steve Bond has divided his subject into two volumes. Consequently this volume will cover UK-based units flying from Ballykelly (including Aldergrove), Farnborough, Honington, Kinloss, Lossiemouth, St Eval and St Mawgan, plus many overseas detachments including Christmas Island and Majunga. To complement the detailed personal accounts and anecdotes are hundreds of original photographs and extensive appendices. A feast for any ‘Shack’ or military aviation aficionado. Volume Two (coming in 2019) will cover those units based overseas at Changi, Gan, Gibraltar, Khormaksar, Luqa (and Hal Far), and Sharjah, plus the South African Air Force operations from Ysterplaat/Malan.

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Richard Pike became a flight cadet in 1961, at the RAF College, Cranwell where, on graduation, he was awarded the Dickson Trophy and Michael Hill memorial prize for flying. In the early stages of his forty-year flying career he flew the English Electric Lightning before converting to the McDonnell Douglas F-4 Phantom. On leaving the Royal Air Force he became a civilian helicopter pilot. His duties took him to a wide variety of destinations at home and overseas including the Falkland Islands not long after the end of the Falklands War. His last assignment was in Kosovo helping to distribute emergency humanitarian aid on behalf of the United Nations World Food Programme. He and his wife live in Aberdeenshire.

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Twenty-four aircrew who flew the iconic aircraft with the Fleet Air Arm, the Royal Air Force and the South African Air Force (SAAF) relate their experiences and affection for the Blackburn Buccaneer. Arranged in chronological order, the book traces the history of the aircraft and the tasks it fulfilled. In addition to describing events and activities, it provides an insight into the lifestyle of a Buccaneer squadron and the fun and enjoyment of being a `Buccaneer Boy' in addition to being part of a highly professional and dedicated force. This lavishly illustrated book concludes with accounts of the aircraft's final days in RAF service and some reflections on its impact on maritime and overland air power.

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Richard Pike became a flight cadet in 1961, at the RAF College, Cranwell where, on graduation, he was awarded the Dickson Trophy and Michael Hill memorial prize for flying. In the early stages of his forty-year flying career he flew the English Electric Lightning before converting to the McDonnell Douglas F-4 Phantom. On leaving the Royal Air Force he became a civilian helicopter pilot. His duties took him to a wide variety of destinations at home and overseas including the Falkland Islands not long after the end of the Falklands War. His last assignment was in Kosovo helping to distribute emergency humanitarian aid on behalf of the United Nations World Food Programme. He and his wife live in Aberdeenshire.

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Caroline and Robin Weir’s book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of research and millions of calories went into the new edition which was published in 2010. Now for the first time since then the book is being issued in a paperback edition.

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In the second volume of Harrier Boys, as with the first, the history of this remarkable aircraft in service with UK armed forces is illustrated through personal reminiscences of the people who worked with it. The book begins with explanations of the mature concept of operations with the Harrier GR3 in the Cold War. It then progresses through the evolution of Harrier II, starting with the GR5, and updates to the Sea Harrier, while the potential battles to be fought necessitated ever-changing tactics and technology. The new Harriers used digital developments for airframe, engine and weapons control. Conflicts in Iraq, Bosnia, Kosovo, Sierra Leone and Afghanistan saw ground-attack missions move towards the delivery of smart weapons from medium level, rather than the dumb bombs and low level of the Cold War era meaning that the Harrier had once more to demonstrate its legendary versatility. The introduction of the Sea Harrier FA2, with its beyond visual range air-to-air missiles and improved radar, gave much improved air defence. The UK Harrier story ends with the closer integration of the RN and RAF forces, before the aircraft's all-too-early retirement in 2010, possibly decades before other countries forsake this unique capability.

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Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction, Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them... Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.

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The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first scholar cooks, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli, the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. She introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile. Elisabeth Lambert Ortiz was one of the leading cookbook authors of her generation and wrote numerous cookery books including The New Complete Book of Mexican Cooking and The Complete Book of Caribbean Cooking. She was a culinary anthropologist and food historian, principal consultant for the Time Life Foods of the World series, as well as a regular contributor to Gourmet magazine. She died in New York in 2003 aged 88.

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When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place. It started as a notebook for her sons' eyes only, with lists of favourite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish, but then it took on its own momentum and became this very special book, full of recollections and anecdotes and fabulous holiday food. Although the setting is of course English, Bareham's recipes take in influences from all over the world, including Portugal (Portuguese Cabbage Soup with Rosemary Bruschetta), Italy (Red Mullet Wrapped in Parma Ham with Garlic and Rosemary) and Turkey (Spiced Aubergine Salad with Cumin). Nor, despite the location, are her recipes completely devoted to matters piscine. Chapters on eggs, chicken, lamb, vegetables and, of course, puddings, sit alongside a wonderful collection of recipes for fish of all kinds.

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During WWII, on one raid alone, Nuremburg March 1944, more Bomber Command airmen lost their lives than were lost in the Battle of Britain. These were ordinary men who became part of extraordinary events. One such was Arthur Darlow, the author’s grandfather. A pilot of a Lancaster crew in 405 RCAF, he was one of the legions of men who took the offensive against the enemy for most of the war. Their story, vivdly recreated here, is special. The crew’s tour starts with Bomber Command’s Main Offensive in late 1943. German night fighters and flak regiments defend their homeland with grim determination and losses are high. But our crew survive. Thousands do not. Darlow’s crew continue, through D-Day and the invasion of Western Europe. One day though, they are shot down over Belgium, to become, in turn, prisoner, evader, casualty. Collectively they experience it all. Not romanticised but written with feeling and respect, this book should be read by all age groups.

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First published sixty years ago while food rationing was still in force, Elizabeth David used this book to introduce to the nations bland palate, ingredients and recipes previously undiscovered in post-war Britain. Many people of that era had never experienced anything other than British cooking meat, two veg and a nice steamed pudding. She starts by setting the record straight: Those who care to look for it will find the justification of Frances culinary reputation in the provinces, at the riverside inns, in unknown cafés...in sea port bistros...and nowadays in cafés routiers, the lorry-drivers restaurants. In such places the most interesting food of France is to be found. For having lived with a French family while studying over there, she was able to bring first-hand knowledge to this short yet concise guide to provincial French cooking. She starts with a chapter on the Batterie de Cuisine. But its the collection of regional recipes that follow that made this book such a treat for 1950s Britain; divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, she gives an entertaining and informative introduction to each. French Country Cooking reveals the immense diversity of the cuisine through recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet à la Crème. To those used to the traditional format of recipe writing the book will come as something of a surprise since Elizabeth David weaves the ingredients into the methods complete with details of the region, tradition and people. Elizabeth Davids acclaimed writings are often cited as an inspiration by many of todays leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

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Lancaster pilot Victor Woods aircraft arrived too early over Gelsenkirchen when the target was shrouded in darkness and the Main Force miles behind. His bomber was suddenly struck with terrifying force by flak and turned upside-down. An engine was on fire, the unconscious mid-upper gunner, slumped over his turret, was being sprayed with petrol and their bombload had been struck by shrapnel. Could Vic get his crew back to base safely? Find out in Mel Rolfes expertly researched and narrated book, which records nineteen similarly exceptional stories as night after night young men went off on sorties, knowing the unpalatable truth that they might not see another dawn.

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As an RAF medical officer, Aidan had served in France, survived Dunkirk, and was plunged into adventures in the Japanese-American arena comparable with those of famous war heroes. Interned by the Japanese in Java, he helped his fellow prisoners with amazing ingenuity in awful conditions. En route back to Japan in 1944, his ship was torpedoed but he was rescued by a whaling boat and re-interned in Japan. His life was literally saved by the dropping of the Nagasaki atom bomb. He was then eyewitness to the horror and devastation it caused. This is an almost incredible account written with humour and dignity.

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There is no bitter snarl nor self-pity in this classic novel about the air war of 1914-1918, based very largely on the author's experiences. Combat, loneliness, fatigue, fear, comradeship, women, excitement - all are built into a vigorous and authentic structure by one of the most valiant pilots of the then Royal Flying Corps.World War 1REVIEWS 'Beautifully written with a poet's eye as well as a pilot's eye.' Southern Evening Echo'The only book about flying that isn't flannel.' Anonymous Fighter Pilot'Not only one of the best war books but as a transcription of reality, faithful and sustained in its author's purpose of re-creating the past life he knew, it is unique.' Henry Williamson, author of Tarka the Otter."

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Written just after the heat of battle and in the language of the time, this extraordinarily moving account expresses in a brutally honest and personal way the ordinary soldier's experience of one of the most horrific series of battles ever fought. Fleurbaix, Bapaume, Beaumetz, Lagnicourt, Bullecourt, The Menin Road, Villers-Bretonneux, Péronne and Mont St. Quentin. Downing describes the mud, the rats, the constant pounding of the guns, the deaths, the futility, but also the humour and heroism of one of the most compelling periods in world history. His writing is spare, beautiful in its clarity and heart-breakingly vivid. Quite simply the finest and most graphic description of these actions ever written. Anyone with an interest in war and the ordinary person's struggle to survive must read this book

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Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pâtés, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigsons Charcuterie and French Pork Cookery is a guidebook and a recipe book. Written in her inimitable style, she describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.

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Diabetes now affects over one million people in the UK and the number is growing every day amongst all age groups and all racial groups. It is now generally recognized that, in the main, we are what we eat and that the best food for diabetics is to be found in the high-fibre, low-fat, low-sugar diet that today’s nutritionalists are recommending for everyone. This cookbook contains 200 tasty recipes that provide healthy, high energy meals and is written by Stella Bowling, who was the British Diabetic Association’s Head of Diet Information Service. It is fully endorsed by, and published in association with, the BDA. Each recipe is accompanied by nutritional analysis listing calories per serving, fat protein and carbohydrate content.

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In this latest book from Le Cordon Bleu you will discover the secrets of its confectioners and chocolate makers to create over 90 delicious recipes including truffles, pralines, marshmallows, berlingots, nougats, caramels as well as low sugar creations and even superb decorative pieces for special occasions.

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World-renowned pastry chef Pierre Herme has been revolutionizing the world of patisserie since 1998 with his famous creations. Today, Herme offers a new story of gourmet patisserie created with vegetal products. This is his first vegan book co-written with chef Linda Vongdara.

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Inspired by the I Learnt About Flying from That' articles that first appeared in the RAF Flight Safety magazine Air Clues in the 1940s and continues to feature to this day. Men and women of every rank pilots, navigators, engineers, an RAF Regiment officer and airmen too reveal similar intriguing experiences in both war and peace.

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First published in 1996, but out of print for many years, Ruth Van Waerebeek's wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.

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Learn to bake your own bread with the acclaimed school. Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more. Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

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