Search results for ""Grub Street""

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

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

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This book covers the complete and long overdue history of the Hunting/BAC Jet Provost and Strikemaster, which for thirty-eight years trained generations of pilots and pioneered the RAF’s all-through flying training programme. Here, David Watkins has produced an extensive look at these aircraft after years of painstaking research assisted by veterans and historians. Having accessed the archives of the Warton Collection, he has amassed a range of rare photography to accompany the extraordinary history of these jets. From Jet Provost to Strikemaster is a work of narrative and technical detail which will satisfy the most avid aviation fans.

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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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D-Day Bombers: The Veterans’ Story is largely an eye-witness account of the vital heavy bomber contribution to the success of the D-Day landings and therefore to the winning of the war in Europe. It is told using considerable first-hand experience from the veterans of the campaign, something not really covered in any other books on the subject, together with background information from primary source documents on the tactics and strategy employed before, during and after the invasion. Eight different aircrews, five RAF and three USAAF, tell widely differing stories of their part in the operations. Their vivid and dramatic accounts are supplemented by numerous contributions from other aircrew and ground crew veterans, army personnel and French civilians, which have been carefully gathered by Stephen Darlow from interviews with the participants and their relatives, through correspondence and contemporary diaries. Certain raids have been selected and described in detail and there are numerous previously unpublished photographs. By meeting with the veterans themselves, Stephen Darlow has helped to record such deeds. Here is their story, seventy five years on.

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Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia's eight provinces in turn to provide a personal, geographical and culinary survey of the area. It shows how the land itself and historical events have influenced the culinary tradition of the region, with its intriguing combination of hearty peasant fare and the delicate seasonings that are a legacy of the Moorish invasions. Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Jaen, pork and beans with chard from Seville and chickpea and wheat soup from Almeria, reflect this diversity. The author lived in the area for several years. Her personal reminiscences are interwoven with a wealth of cultural and historical information, and the text is accompanied by the author's own watercolours of dishes, places and scenes of Andalucian life.

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Formed in July 1942, the Pathfinder force was the corps d'elite of Bomber Command, tasked with marking targets and leading bomber formations to the right place at the right time. This book includes an exploration of the exploits of one typical squadron in the heat of battle.

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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.

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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.

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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.'

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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.

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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.

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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.

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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.

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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.

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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!

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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.

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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.

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David Twiston Davies's latest, highly entertaining collection of 100 Daily Telegraph military obituaries from the last sixteen years includes those celebrated for their great heroism and involvement in major operations. Others have extraordinary stories barely remembered even by their families. Those featured include Private Harry Patch, the last survivor of those who went over the top on the Western Front in 1917 and Lieutenant-Colonel Eric Wilson of the Somaliland Camel Corps who learned he had been awarded a posthumous VC in a prison camp. Colonel Clive Fairweather, who organised the SAS attack on the terrorists who seized the Iranian embassy in London in 1980, also features. The Canadian Sergeant Smoky Smith won the VC in Italy but was locked up to ensure he would be sober to receive it at Buckingham Palace? Obergefreiter Henry Metelman was a Panzer driver who, brutally frank about his Eastern Front experiences, later became a groundsman at Charterhouse School. Penny Phillips was an ambulance driver caught up in the retreat from the Germans in 1940. The Italian, Amedeo Guillet, led the last cavalry charge against the British; Australian General Sir Frank Hassett commanded a textbook operation at Maryang San in Korea? and Lieutenant-¬Colonel David Garforth-Bles was pig-sticking in India when a comrade suddenly disappeared only to be found at the bottom of an enormous well accompanied by his horse with a pig trying to bite both of them. As Andrew Roberts wrote of the first collection: They evoke swirling, profound, even guilty emotions... To those Britons who have known only peace, these are thought provoking and humbling essays in valour.

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This book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is also about having fun and a love of life and the body. All the cakes in this book are based on raw food principles and are completely free of sugar, milk, additives, gluten and animal fats. They are 100% vegan, unheated, natural and bursting with flavour and nutrition. There are tips on how to stop comfort eating and bad and unhealthy habits once and for all. You’ll 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! Raw food expert 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 (she created the cakes for Denmark’s first raw food cafe 42° Raw) as well as lecturing, running workshops and recipe development.

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In 2000 aircraft restorer Guy Black of Aero Vintage located the hulks of at least two Airco DH9 bombers in a remote part of India – hidden away in what had been a Maharaja’s elephant stable at his palace in Bikaner, Rajasthan. They were truly remarkable finds, and extremely rare examples of a near-extinct and important WWI aircraft type – none of which had survived in Britain. Recognising their importance to the UK’s aviation heritage, and excited by the challenge of restoration, Guy set about negotiating their purchase and returning them back to England. Here the whole intriguing story is told – fully illustrated step-by-step – from discovery to recovery, through to research, restoration, re-construction and first flight, all in fascinating, meticulous detail. Also covered is the account of the restoration of the first DH9 to be completed, now housed as a non-flying exhibit at the IWM Duxford.

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First published in 1956, but still relevant and thought-provoking today, this book is an absolute revelation on test flying with the British aircraft organisations and manufacturers in the 1950s. Written from the pilots viewpoint, with refreshing candour and honesty which allegedly cost him his job at the Daily Express this account details what really went on behind the scenes in the defence world. Waterton pulls no punches in recounting the non co-operation of civil servants and designers in improving/altering recognised faults (often minor) when developing aircraft to the cost of lives lost. Mainly centring on his work with the mighty Gloster Meteor and the Javelin interceptors, this is an astonishing insight into the workings of the aircraft industry. Uncomfortable reading for many, it was seen by his supporters as a wake-up call at a time when British ingenuity and prowess were being overtaken by the Americans and Russians.

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This book is about vegetables: the known, the little known and the few still largely unknown. It is vegetarian because vegetables are at their best when treated as they are without the addition of meat, fish or poultry. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting mans tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.

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Catalonia, located in Spain’s far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today’s modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.

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Lucy Allary is a successful vegan ice-cream maker and entrepreneur who advocates a sustainable lifestyle. She was born into a family that attached great importance to healthy eating and animal welfare, and known for her talent in the kitchen she was inspired by French patisserie and haute cuisine to create completely new and intense flavours.

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Victor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour's drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen - his own - where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world - fire - he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionized the way people roast meat, fish or vegetables. He cooks everything over a grill - even dessert - so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as `an unadulterated pleasure for lovers of simply grilled and roasted dishes...' and he is ranked number 6 in the San Pellegrino World's 50 Best Restaurants 2017. He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography.

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Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was 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. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold ̶ all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain’s still much loved cookery writer.

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Until the end of the Cold War in 1990, the RAF had several major bases worldwide largely in those areas where the service had been based during the inter-war years. In Cold War Boys Overseas contributors recall their time at these foreign destinations.

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Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.

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Over 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it’s time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britain’s fastest-growing lifestyle movements.

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The BBQ season needn't end at the close of summer! This book demonstrates why you should be barbecuing all year and not just when the guests are round. With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your guests. Vegetarians, too, will have plenty to love in this sumptuous volume. From straightforward to imposing, the recipes in this book will keep your grill BBQ every day - no matter whether gas or charcoal. BBQ recipes for all-year-round 100 recipes for every occasion, from straightforward to imposing Includes dinner menus straight from the BBQ: festive appetisers to Christmas goose to desserts

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On visiting his local butcher, Norman Tebbit, food lover and family cook wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less money. 'I think mostly', replied the butcher, ' it's because they don't know how to cook them - and they think it would be very difficult'.First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favourite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit and many more.Whether the recipe is a relatively simple casserole, or a more challenging dish, the easy-to-follow- style guarantees consistent results. The book also includes a concise guide to game, instructions on preparation, advice on kitchen equipment, handy conversion charts and individual hints and tips on the various game included.Written with humour, The Game Cook is a practical handbook of mouth-watering recipes for eco-cooks, traditional food-lovers and those who are looking for some money-saving ways to provide tasty, wholesome meat dishes to the family.

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On 12 August 1940, during the Battle of Britain, in an engagement with Dornier Do 17s, Geoffrey Page was shot down into the English Channel, suffering severe burns. He spent much of the next two years in hospitals, undergoing plastic surgery, but recovered sufficiently to pursue an extremely distinguished war and post-war career. This eloquently written and critically acclaimed autobiography tells of his wartime exploits in the air and on the ground. He was a founder member of The Guinea Pig Club – formed by badly burnt aircrew – and this is a fascinating account of the club, of the courage and bravery of ‘The Few’, and of Geoffrey’s later life and achievements, most particularly in the creation of The Battle of Britain memorial.

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This book covers the complete and long overdue history of the Hunting/BAC Jet Provost and Strikemaster, which for thirty-eight years trained generations of pilots and pioneered the RAF’s all-through flying training programme. Originally designed and built in 1951 as a private venture by Percival Aircraft in Luton, the Jet Provost became the primary jet-powered training aircraft for the RAF following a series of experimental courses at RAF Hullavington in 1955. By 1957, there was a contract for the production order of 100 Jet Provost T Mk. 3s. The Jet Provost even had a display flying team between 1958 and 1976 but was eventually withdrawn from RAF service in July 1993. The development of the BAC 167 Strikemaster in the 1960s saw a light-attack aircraft designed for counter-insurgency operations and predominantly used by overseas air forces. Adopted by thirteen air forces, both types have seen an array of action – from the Dhofar War to operating as close support and counter-insurgency against well-armed, communist-back guerrillas. Despite some 723 Jet Provost and Strikemaster airframes produced between 1954 and 1983, these aircraft have been overlooked in contrast to other jet types in the same period until now. David Watkins has produced an extensive look at these aircraft after years of painstaking research assisted by veterans and historians. Having accessed the archives of the Warton Collection, he has amassed a range of rare photography to accompany the extraordinary history of these jets. From Jet Provost to Strikemaster is a work of narrative and technical detail which will satisfy the most avid aviation fans.

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When the US president, Harry S Truman, declared the Truman Doctrine in March 1947, he could not have known that the resultant Cold War would persist for over 40 years until the dissolution of the Soviet Union in December 1991. In addition to nuclear and conventional military friction between the Eastern and Western blocs, the struggle for dominance involved a remarkable range of activities including the space race, psychological efforts, espionage, even rivalry at sporting functions and technological events. This diversity is reflected in the 20 chapters of Cold War Boys which opens with a vivid description from the author of survival procedures used by English Electric Lightning pilots in the event of nuclear war. From there on, various contributors share their original experiences on a range of fixed-wing aircraft and rotorcraft across the world including tales from RAF Germany, the Falklands and the Far East. Each story demonstrates some of the intriguing circumstances faced by aircrew and ground crew whose tenacity and professionalism had to cope with miscellaneous situations of danger, excitement, risk, pathos and humour. This book serves as a reminder of what air forces faced during the Cold War years as the ever-present threat of nuclear war persisted. A must for all aviation fans.

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The Gloster Javelin was the UK's first line of night and all-weather air defence both at home and in RAF Germany. In the 1950s, when it replaced the Meteor and Venom, this revolutionary bomber interceptor became integral to many great stories told here in terrific detail. With an unorthodox aerodynamic design, the Javelin initially had major production issues, which included a tendency for engines to self-destruct under certain conditions. Despite this and the criticism it faced - its nicknames included 'Flying Flat-Iron' and 'Harmonious Dragmaster' - the aircraft still receives much affection from its former aircrew. Starting from the first deliveries of Javelins in 1956 until the final withdrawal from RAF squadron use in 1968, Javelin Boys describes adventures in Cyprus, Singapore during the Indonesian Confrontation and Zambia during the Rhodesian declaration of UDI. In this period a total of 434 Javelins were built, with their use spanning across eighteen different squadrons. Steve Bond has interviewed a number of veterans, all with captivating tales of their time on the aircraft. Alongside their anecdotes is a detailed history of this unusual aircraft, accompanied by photography. This book is bound to appeal to all aviation fans.

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The Folland Gnat was used by the RAF mainly in the advanced training role, in the 1960s and 70s, where it proved to be an ideal lead-in trainer for high-performance aircraft such as the iconic Lightning, the first RAF supersonic fighter. It was also the aircraft used by the famous Yellowjacks formation aerobatic team, formed in 1964, the forerunner of the world-famous Red Arrows team which was equipped with the Gnat for over a decade before being replaced by the Hawk in 1980. Lesser known, the Gnat was also used as a lightweight fighter by both the Indian and Finnish air forces. In the case of India, the Gnat, later called the ‘Ajeet’ (Midge), saw combat experience in the Indo-Pakistani wars, most notably in the Battle of Boyra. Today, over 60 years since the aircraft first flew, several Gnats continue to be operated from North Weald Airfield in Essex by the Heritage Aircraft Trust under the brand, the Gnat Display Team. This book relates the history of the aircraft and includes many fascinating and untold stories by those who flew the aircraft, many of them well-known and distinguished aviators including those from the Indian and Finnish air forces. There is also a focus on the civilian life of the Gnat in the 21st century with accounts from those who continue to fly the aircraft with the Heritage Aircraft Trust. Gnat Boys is set to become one of the most sought-after books about aviation covering a very special era in aviation history, a must read for everyone with an interest in stories of human trial and endeavour.

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The perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a 'must' on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing. The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavours come together in a bowl to create a harmonious overall meal. The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being. In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated supper bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all. Each bowl in this book is put together as an ideal mix. Whatever you like is allowed, and anyone who wants can simply replace individual components. In this way, everyone gets full, happy and completely satisfied in their own personal way. It's so easy to mix and match parts of the meals to make your own combos for healthy comfort food that tastes great and is simple to prepare.

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