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Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.

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Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Like Pierre Hermé’s famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find MACARONS the best book in print.

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The daughter of millionaire racing driver, Woolf Barnato, and grand-daughter of Barney Barnato who co-founded the De Beers mining company, by 1936 Diana had had enough of her affluent, chaperoned existence and sought excitement in flying, soloing at Brooklands after only six hours’ training. She has followed her own instincts ever since. Joining the Air Transport Auxiliary in 1941 to help ferry aircraft to squadrons and bases throughout the country, she flew scores of different aircraft – fighters, bombers, and trainers – in all kinds of conditions and without radio it has to be remembered. She lost many friends, a fiancé and a husband before 1945 but continued to fly. In 1962 she was awarded the Jean Lennox Bird Trophy for notable achievement in aviation and then – her greatest moment – in 1963 flew a Lightning through the sound barrier becoming ‘the fastest woman in the world’. She was awarded the MBE in 1965. Her remarkable memoirs, lauded when first published in hardback, are now available in paperback. Brimming with adventure, anecdotes and famous names, the book makes compelling reading. It is the story of a very special woman who, now in her eighties, continues to live life to the full from her home in Surrey.

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Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britain’s best loved cookery writer.

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This is the handbook for the starter cook – ingredients and techniques are listed alphabetically for quick and easy reference – everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? You’ll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of today’s sophisticated, complicated chef-orientated cookbooks never have in them.

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Eating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy-free recipes and offer infinite possibilities. Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes. The book outlines the philosophy behind plant-based cooking, as well as the key ingredients to have every day at hand. You will then discover multi-cultural vegan recipes - most of the time gluten-free - breakfast (salty porridge, Danish pastry, onigiri...), different dishes (shakshouka, squash and chestnut risotto, currys, bakso...), gourmet desserts (tiramisu, cheesecakes, rustic tarts...), as well as quick-to-make sandwiches (falafel kebab, banh mi burger, etc.), sweet gourmet snacks (babka, cookies, alfajores...) and appetizers (aioli, tapas, samoussas...). Alice Pages is a plant-based chef, food stylist, photographer, and food consultant. A leading figure in the vegan movement who travels around the world, she enjoys linking her love for travelling with cooking on her different social media platforms and blog (earlybrawd.com).

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Sustainable vegan cuisine for beginners and ambitious cooks Everyday recipes made from seasonal ingredients Minimalistic cooking for maximum taste A camper van cookbook inviting you to linger and savour, for the increasing numbers of people taking to the open road Vegan food from a van kitchen: vantastic! Vegan cooking doesn't need to be complicated. On the contrary, the recipes in this cookbook are so simple they can be easily prepared on two hotplates in a camper van. If you long for more variety and freshness in your diet at home or on the road but are reluctant to spend hours in the kitchen, this is the perfect book for you. The recipes are ideal both for those eager to prepare a quick yet delicious weekday dinner, as well as those willing to invest a little more time to create interesting new food combinations. During her travels the author visits farmer's markets, health food stores, and packaging-free shops, drawing inspiration from the people she encounters. These very personal stories add a special zest to the various dishes. She says: 'The big challenge of the camper van kitchen is to achieve as much taste, finesse, and variety in your cooking as if you were at home, while being confined to a very small space. Instead of four hotplates I only have two. Sounds complicated, but it can actually be rewarding: the space constraints force me to figure out how to simplify, or even reinvent a particular recipe.' Beautifully illustrated, this book enables you to experience a life on the road to the full.

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The Me 262 was the world’s first operational military jet. Hitler believed that it would become Germany’s ‘miracle weapon’ and took a great personal interest in its development. Pilot Mano Ziegler was involved from its inception and contributed to its design and testing. Could the Me 262 have broken Allied supremacy in the air? Why did it take so long to come into service and why were hundreds of German pilots sacrificed in developing it? Most important of all, why did the Me 262 prove not to be the unparalleled success that Goering claimed it would be and what role did Hitler play in this ultimate failure? These are some of the questions this compelling book answers.

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The V Force consisted of three four-jet bombers, the Valiant, the Vulcan and the Victor, all required as part of the nuclear deterrent in the Cold War following the end of the Second World War. The Valiant was less aerodynamically advanced than the other two and went into service in 1955. The Vulcan entered service in 1956 and the Victor a year later. The Valiant finished operating in 1965 and the Vulcan in 1984. The later Victors were converted into refuelling tankers and carried on until 1993. V Force Boys contains a fascinating collection of previously unpublished stories by V Force ground and aircrew for all three V bombers. Among other highlights, the book includes a first-hand account of dropping the last UK H Bomb, a description of how all the aircraft navigated before the days of GPS, the training the crews received and an armourer's account of how the nuclear weapons were moved with complete safety but not in the regimented way that might be expected. In addition there are chapters which tell of incidents that would not be found in the RAF historical annals but show how the vigilant guarding of the UK had its lighter moments. A must for all Vulcan, Victor and Valiant enthusiasts.

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Since he was a child in the 1950s watching Vampires and Meteors operating from RAF Turnhouse, Jim Walls wanted to fly aircraft, he just never envisaged that his flying career would be spent in the back seat as opposed to the front. Jim guides readers through his 40-year RAF career that started as a Boy Entrant at RAF Cosford, then as an air radar tradesman, before specialising as an air electronics operator (AEOp) in the Nimrod MR1, and later as an air electronics officer (AEO) who flew in Nimrod R1s and Vulcan B2s. With detailed insight into the world of radar, electronic countermeasures and signals intelligence, Jim highlights the role they played in warfare for numerous operations during the Cold War as well as the Falklands campaign, First Gulf War and Bosnian War. He also recalls the peacetime role of the Nimrod and Vulcan with stories from his time on 51, 120 and 617 Squadrons. As well as focusing on his career, Jim gives his viewpoint on matters such as Operation Black Buck and the reduced war-fighting capability of the Vulcan as it neared retirement. This fascinating book showcases the vital role that AEOs held and the importance of radar and electronic warfare in the fight against enemy forces. It is also a tribute to the much-loved Cold War icons, the Nimrod and the Vulcan. With photography throughout, mainly from the author’s personal collection, this book will appeal to Cold War enthusiasts and fans of the iconic jets of that era.

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First published in the 1970s to great critical acclaim Richard Olney’s Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

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2015 would have been the year the redoubtable Marguerite Patten celebrated her 100th birthday. Sadly, she died on the 4th June 2015, just five months short of her birthday. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking.

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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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Thanks to a broken leg during flight school, Arthur Stanley Gould Lee gained valuable additional time flying trainers before he was posted to France during World War I. In November 1917 during low-level bombing and strafing attacks, he was shot down three times by ground fire. He spent eight months at the front and accumulated 222 hours of flight time in Sopwith Pups and Camels during a staggering 118 patrols; being engaged in combat fifty-six times. He lived to retire from the RAF as an air vice-marshal in 1946. Author of three books, this is by far his best. Lee puts you in the cockpit in a riveting account of life as a fighter pilot at the front. At turns humorous and dramatic, this thoughtful, enlightening, true account is a classic to be ranked with Winged Victory by V. M. Yeates, also published by Grub Street.

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Though the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and even an Emperor. Not surprisingly vegetarians have often been discriminated against sometimes tortured, even killed for their beliefs. So the history of vegetarianism is also a history of dissidence and revolt. Colin Spencers comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places, horrifying in others. The breadth of Spencers research is quite outstanding and makes for a truly erudite read. He begins in pre-history and ends in the present day. Colin Spencer is one of the countrys leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has had six plays produced, as well as writing for television and film and was food columnist for The Guardian for thirteen years. He has also written two other Grub Street titles: British Food (9781908117038) and From Microliths to Microwaves (9781908117007).

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'To write about the foods of all the countries that surround the Mediterranean could seem an impossibly ambitious task. Some fifteen countries border the sea, to say nothing of its many islands, and they span three continents. Yet when one starts to consider the matter it becomes clear that all these countries have a great deal in common, and the task seems simpler than first imagined. It is as if the sea itself has imposed a strong unifying effect on the areas surrounding it. Different as the countries may be, in terms of race, politics, religion and culture, in the end we are forced to acknowledge that food is based on quite other matters.' So says Arabella Boxer in the Introduction to her meticulously researched and beautifully organized book which constitutes a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit and the clever use of fish and meat combine so satisfyingly and memorably. Within these pages she conjures up the rich and colourful world of Mediterranean food.

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To date there has been a paucity of books on this remarkable aircraft. Among its claims to fame are the following: the only RAF bomber to serve in its original role from first day of war to last, and in every theatre; the first type to bomb Germany; the first type to bomb Berlin; the first type to drop the 4,000lb 'Cookie' bomb; and so on. A serious study is well overdue, drawing not just on official documentation but relying greatly on personal accounts and anecdotes from the veterans who were there, both air and ground crew. And here it is. Through his diligent research over many years, author Steve Bond has produced an outstanding work. His coverage of operations will include, inter alia, the early bombing campaigns, the switch to main force activity, the use of OTU aircraft and crews on operations, the protection of Atlantic and Mediterranean convoys, service with the FAA and the French and the Wellington's continued use as bomber and transport aircraft.

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Following the critically acclaimed publication eight years ago of Buccaneer Boys, long-serving Buccaneer navigator Air Commodore Graham Pitchfork has now followed up the great success of the book with more true tales from those who flew the last all-British bomber. Thirty Buccaneer ‘Boys’, drawn from the Fleet Air Arm, the Royal Air Force and the South African Air Force, outline their experiences in the maritime role, operations overland, including the first Gulf War, and operations by the South Africans in the Border Wars. In addition to the aircrew, air engineer officers and ground crew have also contributed. The reader is left in no doubt that the ‘Buccaneer Boys’ knew how to work hard and to play hard. The skill, professionalism and excitement of operating and servicing this iconic British aircraft shines throughout every page. This book is lavishly illustrated with 100 black and white photographs and two-colour plate sections of 40 photographs, many never previously published.

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French food is regional, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin: meat, butter, cream, eggs and cheese. Vegan Recipes from France translates all the French classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients. The book starts with all the basic recipes that are the foundation of French cooking such as stocks, baguette, brioche, croissants, bechamel, aioli and cheese. There are recipes for delicious vegan appetizers such as soups, terrines and many original salads. Main dishes offer a selection of tarts and tartlettes, gratins, omelettes, quiches, souffles and crepes. Desserts provide mouth- watering vegan alternatives to such standards as mousse au chocolate, clafoutis, tarte tatin, pain perdu, gateau and madeleines. The dishes are sumptuously photographed showing all your favourite French dishes vegan-style.

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For more than thirty years, Giora Even-Epstein flew fighters for the Israel Air Force, achieving recognition as a highly skilled military aviator and the highest-scoring jet-mounted ace with the most number of confirmed victories in the French Mirage. Having overcome numerous hurdles just to learn how to fly, he went on to compile a record of Arab MiGs and Sukhoi kills that bettered any other combat aviators’ tally in the entire world. This fast-moving autobiography details his experiences particularly in the intense conflicts of 1967, the Six Day War, and 1973, the Yom Kippur War. The reader shares the cockpit with him as he describes every action he undertook with 101 and 105 Squadron, including the greatest jet-versus-jet air battle in history with four MiG-21 kills in one engagement. His final score was seventeen aerial victories. After his last battle he became commander of the First Jet Squadron, 117, began civilian flying, retrained to command 254 MMR Squadron in the 1982 Lebanon War, and flew the F-16 at the age of fifty before retirement. Along the way he met numerous fighter pilot legends such as Douglas Bader, Al Deere, Pierre Clostermann and Randy Cunningham. Affable and enthusiastic, Giora gained the nickname ‘Hawkeye’ because of his amazing vision of more than 20/15, enabling him to pick out enemy aircraft long before his squadron mates. His story is of one man’s unfaltering dedication to his dreams and his country. As the leading jet ace it is one well worth telling and, critically, it can be told in his own words.

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Juan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum that can be awarded, since 1989. It is a member of many of the world's most prestigious associations and appears in countless restaurant guides. It has also been ranked on the World's 50 Best Restaurant List since the ranking's early days. This book tells the story of a family and a cuisine. It takes a look at Juan Mari's role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks. It commemorates the 40th anniversary of the birth of the so-called New Basque cuisine, of which Juan Mari was the leader, a movement which formed the germ of the current Spanish gastronomic revolution, and it contains the most emblematic recipes of the last ten years of his work, as well as the most emblematic of his career. For nearly twenty years Juan Mari has shared the role of Chef at Restaurante Arzak with his daughter Elena. The book also follows Elena's rise in the kitchen, recognizing the essence of her creative process and the magic she and her father create through the design and balance of plates and menus. This introduction to the close-knit team of visionaries and their innovative recipes offers a glimpse into the future of Restaurante Arzak.

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The Vulcan, the second of the three V bombers built to guard the UK during the Cold War, has become an aviation icon like the Spitfire, its delta shape instantly recognisable as is the howling noise it makes when the engines are opened for take-off. Vulcan Boys is the first Vulcan book recounted completely first hand by the operators themselves. It tells the story of the aircraft from its design conception through the Cold War when it played out its most important job as Britains nuclear deterrent; before unbelievably, at the end of its service life, also playing a significant role, with its bombs and missiles, in liberating the Falkland Islands for which it gained much celebrity. The individual accounts detail how hours at a time were spent on readiness, waiting to be scrambled to defend their country in the event of a third world war. In addition how their aggressive skills were honed by carrying out Lone Ranger sorties flying to the States and westward around the world, and taking part in Giant Voice and Red Flag, competitive exercises against the United States Strategic Air Command. The attacks in the Falklands using Shrike missiles are described accurately and in great detail for the first time including the landing at Rio de Janeiro alongside a vivid account of Black Buck 2. Vulcan Boys is a fascinating and completely authentic read reminding us of the Cold War, how it was fought and the considerable effort required to prevent all-out nuclear war.

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The fourth volume in this momentous series commences with the attacks on the Italian island fortress of Pantellaria which led to its surrender and occupation achieved almost by air attack alone. The account continues with the ultimately successful, but at times very hard fought, invasions of Sicily and southern Italy as burgeoning Allied air power, now with full US involvement, increasingly dominated the skies overhead. The successive occupations of Sardinia and Corsica are also covered in detail. This volume, then, is essentially the story of the tactical air forces up to the point when Rome was occupied, just at the same time as the Normandy landings were occurring in north-west France. In its pages are found what can justifiably be considered the story of `the soldiers’ air force’. Frequently overlooked by more immediate newsworthy events elsewhere, their struggle was often of an equally Homeric nature. With regards to the long-range tactical role of the Allied heavy bombers, only the period from May to October is examined herein, while they remained based in North Africa. Thus the period from November 1943 when the US 15th Air Force was formed to pursue the strategic air offensive against the Reich, together with the RAF’s 205 Group of night bombers, will be covered in a future (sixth) volume. Volume Five will deal with the rest of the tactical war in Italy and Greece, over the Adriatic and Aegean, and with the entry into the South of France to join forces advancing southwards from Normandy.

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Over and Above is Gurdon’s first and best book, repeatedly reprinted for two decades, variously titled Winged Warriors or Wings of Death. Billed as a novel, it is not so much that as a fictionalised account of his own service flying career, with names changed, incidents rearranged. True, it tells of ‘exciting raids over enemy lines and towns, desperate fights against fearful odds, chivalry shown to an unchivalrous foe...’ but the narrative turns darker as men become wearier, new comrades arrive and are killed, and those who remain try to hold onto meaning in increasingly unintelligible circumstances, a mirror to Gurdon’s own experiences. Written in the style of the era and by and for a class which put great store in maintaining a slangy, backslapping cheerfulness, no matter how grim things were, with chums wishing each other ‘beaucoup Huns’ before embarking on a ‘show’ in ‘beastly’ weather, this book is a classic to rank with Winged Victory by V M Yeates, and which should never have been out of print. This new edition retains exactly the original script but has been updated with an introduction by John Gurdon’s granddaughter Camilla Jane Gurdon Blakeley and an extended illustrated appendix by renowned historian Norman Franks.

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WK275 is a unique historic airframe and the only Supermarine Swift F4 left in the world. The aircraft spent 46 years outside an army surplus store before being purchased off eBay in 2012 and restored by Jet Art Aviation to static display condition. It now resides with Vulcan to the Sky which draws 1,500 paying visitors a month who will see WK275 and the other famous artifacts on site. Guy Ellis sets the scene of the importance of Britain’s early jets, covers the development of the Swift, which puts WK275 in context, then traces the heritage of that aircraft, its operational life, how it was acquired and finally the full story of its restoration with a plethora of detailed photographs, drawings and publicity images. The Swift pioneered the second generation of jet fighters and by recording the full story of one special aircraft, Guy Ellis has delivered a fitting tribute to British ingenuity.

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‘Where is the RAF?’ was the oft-quoted question asked by soldiers waiting on the beach at Dunkirk, to where they had retreated following the German blitzkrieg through northern France, and where they were now being pounded by the Luftwaffe. The air forces were there, as Norman Franks proves, detailing the outstanding achievements of the Allied pilots who fought, using outmoded tactics, against enemy pilots who had earlier had easy victories over the Polish, Dutch and Belgian air forces. The RAF’s achievement reminds us just how close Britain came to disaster in June 1940.

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The highly anticipated follow-up to Phantom Boys! Once again Richard Pike has brought together brilliant, hitherto unpublished, accounts across eighteen chapters. With both British and American perspectives, Phantom Boys 2 is packed with exhilarating action. Throughout the book Richard Pike captures the drama and emotion of life in the cockpit in vivid detail. With such engrossing stories, readers will be gripped by this captivating book.

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Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward - a quivering cream artwork that makes children quiver and adults sigh.

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Oswald Boelcke was Germany’s 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 Baron’s 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 Luftwaffe’s 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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208 Squadron based at RAF Valley in Anglesey will be celebrating its 100th anniversary in October 2016, making it one of the few RAF squadrons to achieve this unique distinction whilst still part of the RAFs current order of battle. To celebrate this achievement, Air Commodore Pitchfork has compiled a chronological history of the squadrons main activities and personnel with the aim of illustrating the spirit, comradeship, and professionalism of the squadron. Taking its title from the squadrons motto, Vigilant, the book starts with the formation of Naval 8 as a scout squadron on the Western Front during the First World War. It then continues through the various conflicts that Naval 8/208 Squadron has played a key role in, including the Second World War and Gulf War. The units move to Egypt in the inter-war years as an army co-operation squadron, which inspired the Gizah Sphinx motif for 208 Squadron, is also covered. Its modern-day role as an advanced flying training squadron concludes the squadrons story. This history has been written with the use of important sources from the squadrons archives, along with interviews from veterans and current members of the squadron. It also has the support of 208s Old Comrades Association, which was pioneered and fostered by its first CO, Air Vice-Marshal Sir Geoffrey Bromet. The association is very active and one of the longest serving and strongest associations within the RAF.

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William Avery Bishop best known as Billy has been hailed as the British Empires highest-scoring World War I fighter ace. Officially credited with victory in seventy-two air battles, the Canadian-born pilot was honoured in a special ceremony by King George V, who presented Bishop with the Victoria Cross, Distinguished Service Order and Military Cross at the same time. Bishop also became an early recipient of the Distinguished Flying Cross. Making lone wolf attacks on German aircraft, the daring young flyer pursued targets over enemy lines without having to be responsible for less experienced men in a patrol. Bishops approach to aerial combat was extremely dangerous, however, making him more vulnerable to his adversaries. And, with sparse independent corroboration of his air fighting claims, Bishops tactic left him open to suspicions about the veracity of his combat reports. A key point of this book is Peter Kilduffs careful review of the aces existing combat reports and private correspondence, as well as accounts by friends and foes. Another side of Billy Bishop is revealed in many letters to his fiancée (later wife) relating death-defying experiences while sharing tender inner thoughts. Drawing on some five decades of extensive, even-handed and thorough research into World War I aviation history, Kilduff examines a wealth of German sources for this in-depth study of the aces aerial exploits. Drawing on all his experience, the author sheds new light on Bishops air missions and combats, which so far are steeped in controversy. Such methodology provides as complete an account as possible. Billy Bishop VC Lone Wolf Hunter also serves as a valuable reference work, containing over seventy illustrations relating to Bishop and his adversaries, many previously unpublished.

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With an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. Mary Norwaks English Puddings is now being reissued as part of Grub Streets classic range, to adorn bookshelves alongside the highly acclaimed cookery writers, Elizabeth David and Jane Grigson. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.

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Before Elizabeth David died in 1992 she and her editor, Jill Norman, had begun work on a volume of The Best of but then her health deteriorated and the project was shelved. The idea was revived in 1996 when chefs and writers and Elizabeths many friends, were invited to select their favourite articles and recipes. Some sent notes explaining their choice, others provided an anecdote or a recollection about her, others sent lists of recipes they had been using for years. This book is the fruit of that harvest of recommendations and the names of the contributors, who number among them some of our finest food writers such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy and Anne Willan, appear after the pieces they had chosen along with their notes. The extracts and recipes which make up South Wind Through the Kitchen are drawn from all Elizabeth Davids books, namely A Book of Mediterranean Food, French Country Cooking, Italian Food, Sumer Cooking, French Provincial Cooking, Spices, Salt and Aromatics in the English Kitchen, English Bread and Yeast Cookery, An Omelette and a Glass of Wine, and Harvest of the Cold Months. There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

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This, quite simply, is the definitive book on the life of the man who prepared the ground for victory in the Battle of Britain. Without him, Britain and the world would have entered a dark age. Making full use of archival sources and information provided by family members, respected historian Professor Vincent Orange has produced a masterful biography of a truly remarkable man.

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Spitfire Pilot was written in 1940 in the heat of battle when the RAF stood alone against the might of Hitlers Third Reich. It is a tremendous personal account of one of the fiercest and most idealised air conflicts the Battle of Britain seen through the eyes of a pilot of the famous 609 Squadron, which shot down over 100 planes in that epic contest. Often hopelessly outnumbered, in their state of the art Spitfires, Crook and his colleagues committed acts of unimaginable bravery against the Messerschmidts and Junkers. Many did not make it and the author describes the absence they leave in the squadron with great poignancy. Spitfire Pilot is justly regarded as one of the classics of WWII and this new paperback edition, 66 years on, includes an introduction by the historian Richard Overy.

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Peas, lentils, and beans are vital ingredients for vegan cooking. They are healthy, easy to match and mix, and a natural source of valuable protein even in breads or for breakfast, in snacks and sweets. Anne-Katrin turns the spotlight on legumes with her fresh plant-based creation of international recipes for everyday use be it tasty one-pot, or one-pan dishes, recipes for the oven, or crisp salads. Each one beautifully photographed by Wolfgang Schardt. The useful kitchen tips offer notes about storage, soaking, cooking times, and using leftovers, as well as time-saving and nutrient-preserving preparation methods. Apart from a variety of recipes, there is information about cultivation, as well as notes about the positive effects on biodiversity, climate and environment, plus a seasonal vegetable calendar. This book is a must-have if you like fresh and creative cooking and enjoy healthy yet delicious food.

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Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations. Success is guaranteed because the recipes have been created by the chefs of the world’s oldest and best known culinary institution, Le Cordon Bleu, which is famed for presenting cookery expertise in ways that are clear and simple to grasp. As well as including a photograph of every finished dish, a range of indispensable techniques are illustrated in step-by-step photographs, which makes mastering the recipes possible for even the novice cook. Any of the 180 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate. Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programmes are provided for both professional and amateurs. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their knowledge to students from around the world.

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Solo2Darwin documents one woman's exhilarating journey across the world.Eschewing the convenience of modern aero technology, Amanda chose to experience the authentic adventure and flew solo in a Tiger Moth just like her idol Amy Johnson.

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In the second volume of Harrier Boys, 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 features the evolution of Harrier II, and updates to the Sea Harrier.

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Russell Jeavons has owned and cooked at a unique restaurant in one of South Australia's prized wine districts. It is famous for the fact that everything is cooked entirely in Russell's wood-fired brick ovens.Not every household can accommodate a brick oven in their garden but its something many keen home cooks aspire to. Buy this book and dream!

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For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.

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After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.

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El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour.

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Using images from a wide variety of international wartime magazines, newspapers, books, postcards, posters and prints Mark Bryant tells the history of World War I from both sides of the conflict in an immediate and refreshing manner that brings history alive. The book contains more than 300 cartoons and caricatures, in colour and black and white, many of which are published here in book form for the first time. Artists featured include such famous names as Bruce Bairnsfather, H.M.Bateman, F.H.Townshend, Alfred Leete, E.J. Sullivan, Lucien Metivet and Louis Raemaekers, with drawings from the Bystander, London Opinion, Daily Graphic, Punch, Le Rire, Simplicissimus and Kladderadatsch amongst many others.

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Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomás Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.

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In June 2007 a very special event will happen in the aviation world. A restored Avro Vulcan Mark 2 XH558 will take to the air again to help commemorate the 25th anniversary of the Falklands conflict. To coincide with this the memoirs of one of its test pilots, Tony Blackman, will be published the first ever book about test flying this monumental delta-wing aircraft which dominated the history of the late 20th century. Tony is the ideal man to write such a tale as he flew no less than 105 of the 136 built, logging 850 flights at over 1,327 hours. His book will describe in laymans terms what it was like to tame the first prototypes and to master the unusual characteristics necessitated by the Vulcans shape. Although Tony puts the developments, demonstrations, incidents and accidents in their political and historical context, his story is a highly personal one. He explains how this awesome aircraft became a national treasure and captured the imagination of the whole country. His words, descriptions and hitherto largely unpublished photographs will make people feel as he did the excitement of handling such an incredibly powerful monster always in the knowledge that he had to be in complete charge all the time as the monster could and did bite back.

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