Search results for ""grub street publishing""
Grub Street Publishing WK275: The Restoration and Preservation of the Last Supermarine Swift F4
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.
£18.00
Grub Street Publishing Air Battle for Dunkirk
‘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.
£10.00
Grub Street Publishing Phantom Boys 2: More Thrilling Tales from UK and US Operators of the McDonnell Douglas F-4
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 Once again Richard Pike has brought together brilliant, hitherto unpublished, accounts across eighteen chapters.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.
£18.00
Grub Street Publishing Quivering Desserts & Other Puddings
Have you ever tasted a real homemade custard pudding? And no, we dont 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.
£16.99
Grub Street Publishing Oswald Boelcke: German's First Fighter Ace and Father of Air Combat
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.
£18.00
Grub Street Publishing Forever Vigilant: Naval 8/208 Squadron RAF - A Centenary of Service from 1916-2016
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.
£22.50
Grub Street Publishing Billy Bishop
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.
£18.00
Grub Street Publishing English Puddings
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.
£14.99
Grub Street Publishing South Wind Through the Kitchen
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.
£14.99
Grub Street Publishing Dowding of Fighter Command
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.
£15.00
Grub Street Publishing Spitfire Pilot
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.
£9.99
Grub Street Publishing Greens Beans
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.
£22.50
Grub Street Publishing Le Cordon Bleu Chocolate Bible: 180 recipes explained by the Chefs of the famous French culinary school
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.
£31.50
Grub Street Publishing Solo2Darwin
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.
£20.00
Grub Street Publishing Harrier Boys
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.
£14.99
Grub Street Publishing Your Brick Oven
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!
£12.99
Grub Street Publishing Margaret Costa's Four Seasons Cookery Book
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.
£16.99
Grub Street Publishing Preserving, Potting and Pickling: Food from the Store Cupboards of Europe
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.
£22.50
Grub Street Publishing Vegan Recipes from Spain
Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.
£17.09
Grub Street Publishing Akelare: New Basque Cuisine
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.
£27.00
Grub Street Publishing El Celler de Can Roca: Redux Edition
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.
£27.00
Grub Street Publishing World War I in Cartoons
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.
£12.00
Grub Street Publishing Bread and Oil: A Celebration of Majorcan Culture
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.
£12.99
Grub Street Publishing Vulcan Test Pilot
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.
£12.99
Grub Street Publishing A Most Secret Squadron
Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618s primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, codenamed Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the bouncing bomb. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases.
£18.00
Grub Street Publishing The Complete Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
£22.50
Grub Street Publishing Cooking on the Bone
Weve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book is sure to become a seminal work.
£14.99
Grub Street Publishing Moroccan Cuisine
More than just a collection of recipes, Moroccan Cuisine also contributes to our understanding of Morocco, its people, their culture and the influences that played a part in establishing the particular cookery of the country.
£10.99
Grub Street Publishing Facing Armageddon: With the RAF on Christmas Island 1961–1962
After being called up for National Service in July 1960, twenty-year-old Chas Hall joined the RAF and signed on to extend his time for an extra three years becoming a regular serviceman. Following initial training, he became a wireless operator and served at RAF Mildenhall. It was shortly after this that he got his first foreign posting in late 1961 to Christmas Island. It was on this island, that Chas encountered the horrors of nuclear testing. In an operation codenamed ‘Brigadoon’ by the British government and ‘Dominic’ by the Americans, Chas experienced 25 atmospheric nuclear tests. This he describes as his ‘12-month sentence’ alongside over 300 British and 10,000 American servicemen who were posted to one corner of a remote coral island. Facing Armageddon reveals the true extent of the controversial nuclear testing and how it affected servicemen; with 25 men dying during Chas’s time on Christmas Island and many more suffering mentally as they continued serving on the island. With the British government announcing medals for nuclear test veterans in November 2022 to recognise their contribution in the tests after a four-year campaign by participants and The Mirror newspaper, Chas’s story gives insight to why these servicemen deserve the recognition for their part in these tests. This book will contain a number of unpublished photos from the author’s personal collection and is an essential piece of work in understanding the tough conditions servicemen faced during their time on Christmas Island.
£20.00
Grub Street Publishing V-Bombers: Britain's Nuclear Frontline in the Cold War
This is the story of a very British deterrent. Much has been written about the V-bombers – the Valiant, Victor and Vulcan – but virtually nothing has been said about their strategic nuclear strike role. How would Britain’s small force of subsonic bombers have retaliated following a Soviet attack? Would they have succeeded in visiting thermonuclear catastrophe on their Soviet targets? V-Bombers: Britain’s Nuclear Frontline in the Cold War is the first detailed account of the operational capability and credibility of the airborne nuclear deterrent during the peak years of confrontation with the Soviet Union. This book is the product of seven years of research by the author, Dr Tony Redding. It includes a great deal of fresh material on V-Force weapons, war mission, targeting, vulnerabilities and tactics for attacking targets within Soviet Russia. Over 70 V-Force aircrew and ground crew were interviewed and over 300 operational research reports and other official documents reviewed. The author demonstrates how the V-bombers retained a unilateral capacity to destroy a small number of the very largest cities in the Soviet Union in the period until the handover of the strategic nuclear deterrent to the Polaris submarines in 1969. This core retaliatory threat, centred on the destruction of Moscow and Leningrad, was judged severe enough to undermine Russia’s position in relation to the United States. In short, a few British V-bombers had the destructive capacity to destabilise the balance between the superpowers. The book concludes that, within the first few hours, a small force of surviving V-bombers could have unleashed the explosive power of all Allied bombs dropped on Germany in six years of war. A sobering thought and a fascinating and necessary read for all those interested in this period of history.
£22.50
Grub Street Publishing Hawkeye: The Enthralling Autobiography of the Top-Scoring Israel Air Force Ace of Aces
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.
£16.99
Grub Street Publishing From Spitfires to Vampires and Beyond: A Kiwi Ace's RAF Journey
World War Two Spitfire pilot Owen Hardy was probably the last New Zealand ace to tell his story. He left home at 18 bent on joining the RAF and by 1942, aged only 20, he was at Biggin Hill with 72 Squadron under Brian Kingcome. D-Day found him flying over the Normandy beaches with 485 (New Zealand) Squadron. That he survived the war unharmed owed as much to luck as it did to his ability as a fighter pilot. Unable, though, to settle in civilian life afterwards in New Zealand, he returned to the RAF for the second phase of a remarkable career. Converting to jets, Hardy went on to command 71 Squadron, leading a Vampire aerobatic team with considerable success across Europe – dodging MiGs at the same time! But adapting to peacetime service wasn’t easy. Previously stimulated by the wartime environment and still passionate about flying, he was less enamoured with staff jobs; and this despite working on the introduction of a new, state-of-the-art missile system, Bloodhound. Then a fateful decision, to turn down command of a Javelin squadron and follow his mentor, led finally to disillusionment. Hardy pulls no punches in this forthright and refreshingly honest autobiography. In retelling his eye-opening story, editor Black Robertson shines a light on what it was like not just to fly in combat, but also on the changing face of a post-war RAF which arguably undervalued some of its heroes. From the heat of North Africa to the uncertainties of the Cold War, it’s a unique and enthralling tale.
£22.50
Grub Street Publishing Jet Provost Boys: True Tales from the Operators of the Jet Provost and Strikemaster
As a versatile and undemanding aircraft, the Jet Provost established itself as the basic trainer for the RAF from the late 1950s until its retirement in September 1993. In Jet Provost Boys, David Watkins explores the history of this magnificent flying machine through the vivid memories of former air crew from the RAF and foreign air forces. Alongside operating as a basic training aircraft, the Jet Provost had relative success within the civilian and military display flying circuit of the 1960s and 1970s. It was also part of the prestige Golden Eagle Flight at RAF Cranwell which taught the then-Prince of Wales how to fly. When the Jet Provost Mk. 5 model became the BAC 167 Strikemaster after some modifications, it became a counter-insurgency and light-attack aircraft. This capability allowed the aircraft to be sold to air forces around the world including Ceylon, Nigeria, New Zealand, Sudan and Venezuela where it played a reliable and effective role in multiple border disputes and internal warfare. It was crucial to the Sultan of Oman Air Force during the Dhofar War as the intervention of Strikemasters assisted in a significant turning point in the conflict. This book includes a foreword by Squadron Leader Terry Lloyd who was the leader of the 1964–1965 Pelicans display team as well as being illustrated throughout with black and white and colour photos. This latest addition to the Boys series is not to be missed and will appeal to all aviation fans.
£22.50
Grub Street Publishing Fleet Air Arm Boys: Volume One: Air Defence Fighter Aircraft Since 1945 True Tales From Royal Navy Aircrew, Maintainers and Handlers
The RAF's continuing role in the projection of air power in the defence of the United Kingdom and its overseas interests since the end of the Second World War is well known. However, the same cannot always be said about the Royal Navy's Fleet Air Arm (FAA), in part due to the ten-year gap between the retirement of the Harrier and the arrival of the F-35B and the Queen Elizabeth-class aircraft carriers. Flying high performance aircraft off a carrier demands not only a high level of skill, but also a considerable amount of courage and determination, not least to land back on a very small piece of real estate bobbing about in a rough sea, often at night, with no possibility of diversion. The nature of these operations has meant that the accident rate and aircrew losses were very high - and accepted as part of the job. With the arrival of the Queen Elizabeth and the Prince of Wales, it is time to redress the balance and bring the FAA's extraordinary story to the audience it so richly deserves through the words of those air and ground crews who have been part of it since 1945. What emerges is an amazing close-knit esprit de corps, often accompanied by a long-standing and still simmering rivalry between the RAF and the Royal Navy over who should project air power overseas. Enormous respect is shown by the aviators and ships' senior officers for the aircraft handlers and maintainers, who work long hours in a highly dangerous environment on the flight deck. This first volume looks chronologically at every aircraft type flown in an air defence role since 1945. Involvement in conflicts including Korea, Suez, the Falklands, Bosnia and elsewhere is included, and perforce the cost in human lives, even in everyday operations, frequently emerges. Balancing this are the everyday grind, the good times, the humour, the 'runs ashore' and the sense of pride in a job well done. All delivered in the words of the men themselves.
£20.00
Grub Street Publishing Luftwaffe Eagle: A WW2 German Airman's story
In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born in 1912, the third son of a district court judge, Erich grew up in an atmosphere of uncertainty following the First World War. In 1932 he started training as a brewery engineer, shortly before the Nazis came to power. The implications this had on the lives of average Germans are described in great detail. When war came in 1939, he became a navigator, successfully serving with the Luftwaffe's first pathfinding unit, then a special and little-known control commission in Morocco to monitor the disarmament of Vichy French forces. He then served as a navigator with a high-altitude squadron flying the relatively rare Ju 86 bomber fitted with a pressurised cabin in missions during the Battle of Britain. He then went to the Russian Front flying radar-equipped Ju 88s tracking Soviet fleet movements. This led to training as a pilot, following which Erich joined a special commando equipped with the revolutionary Arado Ar 234 jet. Shortly afterwards Erich flew the world's first jet-reconnaissance sortie over the invasion front. He ended his war in Italy. After the war, Erich moved with his wife to Australia where he lived peacefully until his death in 2005. With a detailed introduction from acclaimed Luftwaffe historian J. Richard Smith and illustrated throughout with photographs from private family albums, Luftwaffe Eagle is a fascinating insight into the life of an exceptional Luftwaffe pilot and navigator.
£12.99
Grub Street Publishing Luftwaffe Fighter Pilot: Defending The Reich Against The RAF and USAAF
Within weeks of war being declared, Wolfgang Fischer had volunteered to join the Luftwaffe and spent nearly five of the succeeding six years of hostilities in uniform. During this time, he was given a succession of postings varying from a long-range recce unit; as a decoder in a met office in occupied France; to a bomber squadron; and as a flying instructor, before joining a squadron of the famous Richthofen Geschwader in Italy, from where he was shot down in his FW 190 by Mustangs en route to Normandy. By now a Leutnant, he survived to fly offensive rocket attacks over Gold Beach on D-Day, only to be shot down again on D + 1, and captured and sent first to a hospital in the UK, then into captivity in the USA. He was finally repatriated in April 1946. Expertly translated and edited by John Weal, this is a worthy accompaniment to Norbert Hannig's Luftwaffe Fighter Ace (9781911667223) also available in paperback.
£12.99
Grub Street Publishing Raw Snacks
Spicy nuts, crunchy raw chocolate truffles, dream bars, liquorice almonds, grape lollipops, date fudge, candy crunch popsicles, nut shakes, coffee substitutes and energy drinks are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmarks leading raw food exponent, presents in her gorgeous book Raw Snacks. She provides tempting recipes that will inspire you the next time the craving for sugary, chocolate candy and other fat filled sweets comes upon you. Here are tips to quit comfort eating and bad and unhealthy habits once and for all. Youll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good! Caroline Fibaek is a popular lecturer and the author of two bestselling raw books. She has appeared regularly on television programmes such as on Good Morning Denmark and is often featured on the health pages of magazines. She is a qualified Naturopath in Biological Medicine and has trained in anatomy, physiology and pathology, alternative pathology, and psychology. She also works as a consultant for raw food restaurants and cafes as well as lecturing, running workshops and recipe development.
£11.69
Grub Street Publishing Cook with Joan Roca
Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five years of professional knowledge in an easy, visual and educational manner: boiling, frying, curing, pickling, blanching, marinating, grilling, smoking, and many other essential techniques that you can put into practice with a selection of easy, delicious recipes. This is a definitive guide to the secrets of cooking. The book demonstrates every aspect of cookery: how to organize the weekly shop, the basic tools, the essential cuts, taking care of food, seasonal products, tricks and advice to optimize your cooking and the best way to conserve ingredients, plus a selection of simple recipes that put all the techniques described in the book into practice. In these pages one of the world’s greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.
£31.50
Grub Street Publishing Vegan Pasta
A recent YouGov study named Italian cuisine as the most popular in the world and year after year, for decades, pasta dishes have been in the UK's top 10 favourites. The UK was also the most popular country for veganism in 2019, according to Google Trends, followed by the US, Australia and New Zealand. And the sign-ups for the Veganuary campaign - where people eat vegan for the month of January - hit record highs in 2021, with over 582,000 people joining up, all proof that eating a vegan diet is becoming more mainstream as every year goes by. So Vegan Pasta by Clémence Catz is a perfect combination for home cooks worldwide. There is nothing easier than making homemade vegan pasta, with or without gluten. Thanks to her 5 fresh basic pasta recipes by mixing ideas and toppings you can make a myriad of combinations: Reinvented classics such as pesto gnocchi, lemon and almond penne and silken tofu pasta gratin Vitamin-filled, healthy pasta with smoked paprika and roasted garlic zucchini or eggplant salad Pasta ideas from around the world such as rice noodle rainbow pad Thai or leeks and roasted tofu Original and creative recipes for beetroot cream, roasted nut and purslane pink pasta Every recipe, accompanied by the author's stunning photographs is a feast for the eyes as well as the appetite. She is the author of many vegan cookbooks and is an advocate of vegan cuisine for its ethical and nutritional benefits.
£16.99
Grub Street Publishing TASTE!: How to Choose the Best Deli Ingredients
TASTE! is a refreshed and expanded new edition of Glynn's REAL FLAVOURS - the handbook of gourmet & deli ingredients, voted World's Best Food Guide and described by Nigel Slater as 'one of the only ten books you need'. The book features unique new NEED TO KNOW panels for each category, fast-to-use lists telling you what's important, whether buying, cooking or eating. Each is a guide to how to spot the good, the bad or ugly, and the ideal ways to enjoy the world's best deli ingredients. TASTE! is an all-embracing, comprehensive handbook of speciality food information, from salt, pepper, sugar and salt to Portuguese Egg Tarts, sourdough, olive oil, caviar, wondrous British charcuterie, cheese and cheesecakes. Included are chapters on Beans, Peas and Pulses, Bread and Baking, Charcuterie, Chocolate, Chutneys, Ferments and Pickles, Coffee, Dairy including Cheese, Fish, Fish Eggs and Seafood, Fruit, Vegetables, Nuts, Dried Mushrooms and Sea Vegetables, Grains including Pasta, Herbs, Spices and Natural Flavourings, Oils, Olives, Sauces, Sugars, Syrups and Honey, Tea and Herbal Teas, and Vinegars. You'll end up reading TASTE! like a challenging novel, because it also presents controversial opinions about chillies, synthetic flavourings, palm oils and more. Glynn says: 'the book answers the questions you didn't know you should have asked, and is an ingredient handbook that makes every cookbook work.'
£22.50
Grub Street Publishing Canberra Boys: Fascinating Accounts from the Operators of an English Electric Classic
The English Electric Canberra first came into production in the late 1940s and has since played a hugely significant part in world events. In Canberra Boys, Andrew Brookes takes us through its rich history with the help of those who operated this magnificent machine. This book provides a detailed and fascinating history of an outstanding aircraft alongside illuminating anecdotes from the men who served with this illustrious aircraft.
£14.99
Grub Street Publishing Vegetarian Dishes from the Middle East
Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world. His other interests included composing music and translating Turkish, Arab, Persian and Armenian authors. He was a true polymath.
£15.00
Grub Street Publishing Phantom Boys: True Tales from the UK Operators of the McDonnell Douglas F-4
From Richard Pike, best-selling author of Hunter Boys and The Lightning Boys volumes, comes the newest addition to Grub Streets popular Boys series; Phantom Boys. Originally developed for the US Navy, this twin-engined supersonic long-range fighter-bomber first flew in the spring of 1958. It then entered service for the US Navy in 1961, and in 1969 with the Fleet Air Arm and RAF in the UK. Regarded as one of the most versatile fighters ever built, the Phantom F-4 was the US Navys fastest and highest-flying aircraft. It was flown by both US military demonstration teams (Navy Blue Angels and the Air Force Thunderbirds) from 1969 to 1973. It ended its service in 1991 with the RAF. But it continued to serve a variety of air forces across the world, with some still in service fifty years after its first flight. Throughout the twenty chapters of this book, thirteen contributors will take readers across the world with adventures in the Falkland Islands, the United States of America, the United Kingdom, the Far East and Germany. There are anecdotes of reconnaissance missions, encounters with the Russian Tupolevs, record-breaking flights and life on HMS Ark Royal. The scope, flair and pace of the writing in this book will appeal to the general reader as well as to the enthusiast.
£12.99
Grub Street Publishing War Amongst the Clouds: My Flying Experiences in World War I and the Follow-On Years
This is a personal account written by a man reflecting on his time as a young pilot with the Royal Flying Corps in France during the First World War, who eventually became an ace. It is a story of survival against the odds at a time when the conduct of air operations depended so much on individual skills, innovation, courage – and luck. Hugh White flew F.E.2D Scout aircraft with 20 Squadron as a reconnaissance patrol pilot aged just eighteen. By his nineteenth birthday he was a flight commander and the most experienced pilot on the squadron. He then became a flight commander on 29 Squadron flying the S.E.5a which was Britain’s best fighter aircraft at the time. During the two years of flying, he experienced and survived a series of escapades including a dramatic mid-air collision with the enemy. Told by Hugh in his own words, he gives a unique insight into war in the air. With the break-up of his squadron and being reduced to a substantive rank – simply because of his young age – Hugh’s writing ends in 1919. From this point, the story is continued by his younger son Chris. He describes Hugh’s life and RAF career from flying Bristol Fighters in India during the 1920s, undertaking engineer training at Henlow, to commanding 501 Squadron in the mid-1930s and becoming a full-time technical officer until his retirement as an air vice-marshal in 1955. This book includes a foreword by Air Marshal Sir Frederick Sowrey (Hugh’s nephew) which puts Hugh White’s early wartime service into context. It is a timely reminder, following the centenary of the end of the First World War, of the difficulties that young pilots faced at the time. A must-read for those interested in wartime exploits.
£18.00
Grub Street Publishing Rate of Climb: Thrilling Personal Reminiscences from a Fighter Pilot and Leader
Rick Peacock-Edwards has led different lives at different times, but through it all has used a bonus in life nowadays often overlooked: he has consistently enjoyed himself. One of three brothers of outstanding South African Battle of Britain pilot F/O S R 'Teddy' Peacock-Edwards, his subtle and compassionate regard for a generation of wartime aircrew is clear: "As the proud son of one of the 'Few', their selfless daring has inspired me throughout my life. Importantly, they influenced my decision to become an airman in the Royal Air Force, to become a fighter pilot like my father, and to live life with spirit as they had lived their lives. It is essential that their experiences live on." Rate of Climb, his original and continually entertaining biography, drawing on previously unpublished family and archival material, shows Rick in complete command of his primary subject: flying. A leading ex-RAF fighter pilot to his fingertips, he flew the Lightning, Phantom, Tornado F2/3 and other high-performance aircraft, and served in senior-ranking positions in the UK, Germany and the US. During a varied and distinguished career he was closely associated with the Eurofighter Typhoon programme and was appointed as the Royal Air Force Inspector of Flight Safety. He ably demonstrated his uncommon skill and determined leadership during the Cold War era, first Gulf War and elsewhere. A past master of The Honourable Company of Air Pilots, he is a Fellow of the Royal Aeronautical Society and the immediate past vice chairman of the Royal Air Force Club in London. He is equally as engaged in his post-RAF career as he was when a serving officer. This is an action-packed account of a foremost flyer's life with endless good stories, and a colourful cast of characters to match. Rick's compelling recollections in Rate of Climb reveal a life of considerable achievement, in a very personal book capturing the ties of airmanship that the author has been privileged to share. A must for all lovers of derring-do in the air.
£18.00
Grub Street Publishing Shackleton Boys: Volume 2: True Stories from Shackleton Operators Based Overseas
After World War II the Royal Air Force went through a considerable downsizing, but retained an essential maritime reconnaissance role for the protection of British interests overseas. These areas were primarily the Mediterranean, Middle East, Far East to Hong Kong and all associated trade routes linking them to Britain and each other. With the arrival in service of the Shackleton from 1951, re-equipment with the new type initially concentrated on the home fleet of Coastal Command. The first overseas station to get them was Gibraltar in 1952, followed by Malta, Singapore, Aden and finally Sharjah. In addition to their daily routine of maritime patrols, the overseas squadrons took part in a number of significant operations. From dealing with rebellion in Aden, Rhodesia’s Unilateral Declaration of Independence to the Indonesian Confrontation, the Shackleton played a vital peacekeeping role. There was even a permanent detachment on the island of Gan for search-and-rescue cover for aircraft transiting to and from the Far East.The last overseas RAF Shackletons were based at Sharjah until late 1971, with a detachment from the UK remaining in Singapore until 1972. The only other operator of the type was the South African Air Force, who flew eight examples of the MR.3 from 1957. The survivors were finally withdrawn from use in November 1984. Thus, after almost thirty-three years the Shackleton’s overseas story was essentially over. Following the outstanding success of Volume 1, published in 2018 and still available, Steve Bond has garnered another exceptional group of Shack operators who delight in giving the reader their tales of derring-do. Another one for the Boys’ kitbag!
£22.50
Grub Street Publishing The Bariatric Bible
After Carol Bowen Ball underwent bariatric surgery she found there was very little practical information for weight-loss surgery patients and as a result she wrote the first (and to date only) UK bariatric advice and cookery book – Return to Slender. At the same time she launched BariatricCookery.com a website to support the same patients. A year later she wrote a sequel Return 2 Slender… Second Helpings. Both books have been widely praised by the professional bariatric community as well as pre-op and post-op patients. The recipes in The Bariatric Bible are designed and developed to help at every stage after weight-loss surgery. They are colour-coded to suit the 3 main stages afterwards. These are: the Red or 1st Fluids Stage, the Amber or 2nd Soft/Puréed Stage, the Green or 3rd Eating for Life Stage. They will have a nutritional analysis breakdown. This includes measured calories, protein, carbohydrate and fat levels. Recipes are also further coded for suitability for freezing and for vegetarian eating. A new bariatric lifestyle however isn’t just about food – it is also about exercise, changes in behaviour and relationships, adhering to essential medications; coping with unsettling situations that can de-rail the best of intentions, dealing with social situations like eating out; finding new ideas for a changing body through fashion and beauty advice; and making new healthier habits to replace old destructive ones. As a result the book will be the most comprehensive book of any currently on the market. The book will cover the types of surgery on offer for those who want to know more so that they (along with their bariatric team) can make the best choice from the selection available. It will also look at and advise on the many pre-op diets that are required prior to surgery – sometimes to lose weight as part of the qualification process and also as the liver-reducing diet prior to surgery itself for safe intervention. However, it will mainly focus on advice and recipes for after surgery to help the post-op patient maximise their best chance of long-term success with weight-loss and better health.
£22.50
Grub Street Publishing Cakes Regional and Traditional
Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the countrys premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, some of them from generations of her own family which was first published to huge critical acclaim in 2003 has now been revised and updated. She says in her introduction my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes. This remains one of the most comprehensive collections of cake recipes published in one mammoth volume. Cakes Regional & Traditional encompasses all the traditional, historical and regional cakes from the British Isles. With the combined circulation of cake making magazines exceeding 50,000 per issue the market for this book is assured as other cake making books specialize in either wedding cakes or childrens novelty cakes and there is no one source for the hundreds of cakes which are such an integral part of British cooking.
£15.00
