Search results for ""grub street publishing""

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

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

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

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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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When the Royal Flying Corps and the Royal Naval Air Service merged on 1 April 1918, to form the Royal Air Force, the new command needed to have its own gallantry medals to distinguish itself from the Army and the Royal Navy. Thus the new Distinguished Flying Cross came into being. Not that this new award (along with the Distinguished Flying Medal for non-commissioned personnel) came into immediate use, but as 1918 progressed, awards that earlier might have produced the Military Cross or Distinguished Service Cross, became the Distinguished Flying Cross. By the end of WWI a large number of DFCs and First Bars had been awarded, but only three Second Bars had been promulgated for First War actions. Before WWII erupted, only four more Second Bars had been awarded, for actions largely in what we would now call the Middle East. By the end of the WWII, awards of the DFC and First Bars had multiplied greatly, but only fifty Second Bars had been awarded (and Gazetted), making fifty-seven in all between 1918 and 1946. To this can be added three more, awarded post-WWII, between 1952-1955, making a grand total of sixty. Still a significantly small number of members of this pretty exclusive ‘club’. Within the covers of this book recorded for the first time together are the mini-biographies of all those sixty along with the citations that accompanied their awards, or in some cases the recommendations for them. Also recorded are citations for other decorations such as the Distinguished Service Order, et al. The recommendations were often longer than the actual citations themselves, and during periods of large numbers of all types of awards, these citations did not make it into the London Gazette, recording name of the recipient only. As the reader will discover, the range of airmen who received the DFC and Two Bars, cover most of the ambit of WWII operations, be they fighter pilots, bomber pilots, night-fighter aircrew, aircrew navigators, engineers, etc, or reconnaissance pilots. Each has interesting stories, proving, if proof be needed, their gallantry in action.

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Through more than 500 step-by-step photos, this cookbook explains the basic techniques of vegetarian cuisine and contains some of its best recipes. The book is divided into four sections: on cereals, vegetables, tofu, seitan and tempeh, and nuts and seeds. Each section opens with an introduction to the characteristics, properties and uses of the ingredients. This is one of the most visual recipe books on the market; simultaneously tempting the eye by showing all the natural ingredients at their best while describing a host of delicious recipes. Most of the recipes are simple one pot creations laden with fresh vegetables, such as Radicchio Tarte Tatin, Bulgur with Broad Beans and Courgettes, Orzo with Peas, Carrots and Peppers, Fennel Risotto, Rice Noodles with a Medley of Vegetables, Lentil and Millet Soup, Pumpkin Gnocchi, Beetroot Dip, Sesame Crackers, Vegetable Miniburger, and Sweet Polenta. The Index listing all the recipes has easy to read icons showing the dishes which are dairy free, egg free and gluten free. This is an ideal book for novice cooks who want to see recipes visually laid out by the step-by-step techniques for every stage of preparation and will be especially useful to students about to embark on their first tentative attempts at cooking away from home. Lena Tritto is a cookery teacher and a graduate in Chinese medicine from the Tao School in Bologna. For several years she organized cookery workshops for primary school children and recently has provided classes for cooks and kitchen staff of nurseries and preschools in Reggio Emilia.

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The Greens Cookbook is a rarity; it is a book that created a revolution in cooking when it first appeared in 1987. It has now become a classic and had been unavailable in the UK for many years. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay.

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Do you own a microwave? Probably, since it is estimated that over 90% of the nation’s households have one. But did you know that recent research has shown that because of the lack of power that it uses, compared with conventional cooking methods, the microwave works out the cheapest of all the cooking appliances? And with energy costs spiralling to unthinkable levels, it seems that the microwave’s moment has come – and not before time. Because of its energy efficiency isn’t it time to use it every day creatively rather than just warming up leftovers? There are countless dishes that are done beautifully, and completely, in a microwave. Vegetables cook perfectly, losing fewer nutrients than in a pan and fish is generally regarded better done in the microwave than poached or steamed. So with that in mind this collection of both time-honoured and newly created microwave-compatible favourites is here for you to enjoy – they represent years of mid-week and special occasion eating developed by the author for her husband and herself, for the numerous occasions when a speedy dish was required to feed a friend at lunch, and for the many occasions when eating alone. We hope you will enjoy the selection.

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Steve Bond is back with the final volume in this popular series. Unlike his previous three tomes, with their focus on air/rotorcraft, this book is uniquely dedicated to the personnel of the Fleet Air Arm (FAA) themselves. Each chapter will concentrate on the memories of contributors who served in a range of roles, including those below the flight deck. Accounts will focus on the everyday life upon an aircraft carrier as well as the extraordinary challenges faced during operations. There is a fascinating chapter covering exchange services with the RAF and other navies including the French and US; and also insight into the Indian navy’s experience with the Sea Hawk and Sea Harrier. Within the previous volumes, we met some remarkable characters and there is a chapter devoted to people’s memories of them. The closing section entitled ‘Thoughts’ sees contributors reflect on their FAA career with many deeply moving responses and discourses on the future of the service. The book is heavily illustrated throughout in colour and black and white with personal photographs from the contributors, artwork and tongue-in-cheek cartoons for which the FAA is famous. Volume Four is the perfect conclusion to the ongoing post-war story of a truly astounding branch of the armed forces.

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Tapas are the wonderfully tempting little dishes of food that are traditionally served with sherry in southern Spain. Beautifully simple, tantalisingly delicious and easy to prepare, they are perfect for all kinds of occasions. The recipes and suggestions in this book demonstrate how simple ingredients can be quickly transformed into mini feasts designed to delight the senses. Among the recipes are salted almonds, bread with olive oil and garlic, salt cod, asparagus with 2 sauces, chicory and blue cheese, mushrooms with garlic and rosemary, aubergine puree, broad beans with ham, tortilla, pickled sardines, spiced mackerel, lamb ribs with paprika, beef in red wine, potted game, croquettes, empanadas and many, many more. In addition there is plenty of helpful advice including a selection of menus that show how to combine tapas to provide meals for every occasion – such as spring, summer, autumn and winter parties, children’s tapas party, vegetarian tapas party and a no-cook tapas menu. The wealth of background information and the superb collection of recipes vividly evokes the spirit of a country where food is the essence of the community.

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Since the end of World War 2 the primary role of the Royal Navy’s Fleet Air Arm has been airborne power projection; the ability rapidly to respond to any trouble spot across the globe and to protect the interests of the United Kingdom and its partner nations. The principal tools in that response were the strike aircraft which took the offensive to the aggressor. Although from 2010 to 2020 fixed-wing carrier aviation was not part of the Fleet Air Arm, with the advent of the navy’s two new aircraft carriers, HMS Queen Elizabeth and HMS Prince of Wales, that capability has been restored. This renewed focus has not only seen the return of flying high performance aircraft from a carrier, but also the regeneration of the necessary skills, and courage, needed to cope with the extremes of weather and the nature of air operations in a very high-risk environment. However the lessons of the past have not been forgotten, and so many of those previous experiences are related within these pages – true stories of the last 76 years from aircrew, maintainers, aircraft handlers and many other supporting staff both men and women. Following on from the success of volume one, this second volume covers every fixed-wing aircraft type flown from carriers in the strike, anti-submarine warfare and the vital airborne early warning roles; from Scimitars to Hunters, Buccaneers to Skyraiders and many more, plus an extensive fleet of land-based aircraft. As with the first volume, involvement in operations such as Suez, the Beira Patrol, the Falklands, Belize, Bosnia and elsewhere is included. Despite the intensity and all-to-frequent tragedy of operations, the esprit de corps, and the ability to find the necessary release through laughter, shine through. Here are the words of the men and women themselves, profusely illustrated in black and white and colour.

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A departure from the Cold War for the Boys series! Researched many years ago by the author for a project which did not come to fruition, Beaufighter air and ground crew gave freely of their stories which ranged from complete memoirs to brief anecdotes. And there were a plethora of original photographs for him to choose from. Graham Pitchfork has built on these reminiscences to trace the roles of Beaufighter squadrons spread across all the theatres of World War Two operations. From home bases, through north-west Europe, North Africa, Malta and the Mediterranean to the far Far East and south-west Pacific, the Beaufighter served far and wide as did the crews of the RAF, RAAF, SAAF and New Zealand and Canadian squadrons. All are covered in this quite unique book to be savoured by all those interested in the war in the air from 1939-1945.

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Rosemary Barrons Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

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Air Chief Marshal Sir Richard Johns was commissioned at the Royal Air Force College Cranwell in 1959 after completing flying training on Piston Provost and Meteor aircraft. For the next nine years, apart from a short intermission as an ADC, he served as an operational fast-jet pilot which included tours on Javelin night fighters and then fighter recce Hunters operating from Aden and Oman. Thereafter he qualified as a flying instructor, initially on the Gnat, and then the Jet Provost as a squadron commander at Cranwell. In his last year as a flying instructor he taught The Prince of Wales to wings standard. During the 1990s, Sir Richard held a succession of senior national and NATO appointments. During the first Gulf War, he was the Director of Operations in the National Joint Headquarters for all British Forces deployed to the Middle East. At the end of the conflict he led the British Recce Team to Turkey and north Iraq which resulted in the deployment of British land and air forces to the coalition that guaranteed the security of the Kurdish population in Iraq. Later, as a NATO C-in-C he was responsible for training and bringing to full operational capability the new Regional Command of Allied Forces, North West Europe. During this three-year tour, he acted as a supporting commander for joint operations in the Balkans while developing partnership for peace exercises with former Warsaw Pact countries. He returned to national duty in 1997 on his appointment as Chief of the Air Staff, responsible for the operational efficiency and morale of the Royal Air Force. During his last three years of service, the Air Chief Marshal was fully involved in the decision-making process of the Strategic Defence Review, the commitment of RAF aircraft to operations over and within Kosovo and continuing air operations over north and south Iraq. His illustrious career gave him the privilege of a rare, if not singular, perspective of the RAF, our sister services and national defence matters, witnessing a steady decline in the combat power of the UK's armed forces as financial management took precedence over identifying strategic priorities and maintaining the vital skill-set of service personnel. His views are forensic and forthright, balanced and thought-provoking and this autobiography should be essential reading for anyone interested in the development of Allied air power over the last fifty years.

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Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is added such as bread, cereal, salad dressings, cake mixes, frozen meals. The Everyday Dairy-Free Cookbook explains all you need to know about this condition, how to tackle the problem and where to go for help and advice. As with the other titles in this best-selling Everyday series the book contains 200 recipes for family meals and there is a special section on catering for children. There are dairy-free recipes for soups, dips and starters, light meals, main dishes, fish dishes, vegetarian dishes, savoury sauces and accompaniments, salads and dressings, puddings, sweet sauces, sweets and treats, baking, pastry, breakfasts, and beverages. If you or someone in your family cannot tolerate lactose this book will make catering for their needs simple and straightforward with so many meals to choose from.

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The Junkers 87 Stuka was an iconic weapon of World War Two and an aircraft name that was, and still is, instantly recognised worldwide. Its roles in Poland and the Battles of France and the Low Countries are almost legendary, but in the UK its import during the Battle of Britain is one that has never been covered in any specific detail. Here, Andy Saunders takes a critical look at every operation by Ju87s against British targets in 1940 including those on land and at sea. Each raid is charted, covering all aspects of the attacks including participants, defending RAF fighters and those on the receiving end. Myth and reality and truth and legend are all examined and analysed in this highly illustrated new book, which adds to our knowledge of one of the most significant periods in the whole of British history.

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El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream. A National Geographic documentary on Jordi Roca's research into the world of cocoa in Latin America is currently being filmed.

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Following on from the success of Victor Boys and Vulcan Boys, Tony Blackman, in collaboration with Anthony Wright, brings you Valiant Boys to complete the V Force set. This is a fascinating collection of personal accounts of operating Britains first V bomber by aircrew and ground crew. The book tells the story from the aircrafts birth taking off from Vickers tiny airfield at Brooklands to its premature death from fatigue. There are tales of testing atom bombs in the Australian desert, dropping hydrogen bombs in the middle of the Pacific and, as a complete contrast, attacking airfields with conventional bombs in Egypt during the very brief and abortive Suez campaign. We are reminded of how the Valiant provided the UKs first nuclear deterrent by always having some armed aircraft on stand-by twenty-four hours a day, supported by their air and ground crews, ready to be flown at a moments notice on a one-way trip to launch an atomic war. Some Valiants were given a photographic role providing accurate images from high altitude and were used not only to gather military intelligence but also to survey the UK and countries overseas. Others were developed into flight refuelling tankers breaking point to point records before enabling Britains fighter aircraft to be refuelled and fly anywhere in the world. This book completes Tony Blackmans trilogy of the three V bombers. As Marshal of the Royal Air Force Sir Michael Beetham makes it clear in his foreword: It is good to have a book written by aircrew and ground crew telling their stories and how they operated the aircraft so that all these things are recorded and not forgotten. Not as well known as the Vulcan and Victor, the Valiant is often overlooked; this book will go a long way to redress the balance.

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Originally intended as a trainer, the Anglo-French Sepecat jet, equipped with the very latest in weapon-aiming and navigational equipment, eventually became the backbone of the RAFs tactical strike-attack and recce forces for a decade from the mid-1970s. In these pages, the Jaguar Boys pilots, engineer and ground crew tell of the aircrafts drawbacks and joys, their sadness at losses, and their pleasure at its development into a readily-deployable and outstandingly-capable fighter-bomber for the post-Cold War era. Then came the Gulf War which signalled the start of a hectic sequence of operational adventures and upgrades for the Boys and seasoned veterans tell of action over Iraq and in the Balkans. One of the best-loved of RAF types, the Jaguar commanded a fierce loyalty and affection which shines through in these accounts of an aircraft that will live forever in the memory.

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Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.

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In an international study, the Lightning was voted the fifth most popular military aircraft of all time. It has many thousands of devotees who are a ready market for this entertaining book which relates the highs and lows, the dramas and the demands of those who operated this iconic aircraft from the sharp end. Tales include the recollections of an aerobatic display pilot, an implausible yet true account of telepathic communication, and an extraordinary episode when a Lightning pilot on an exchange programme with the French air force became embroiled in a mid-air collision. An unverified yet probably genuine world record is also revealed in one of the chapters. In addition to the 16-page photo section, the book features a unique sketch from renowned aviation artist Chris Stone – who is a former Lightning pilot. The style, scope and pace of the writing will appeal to the general reader as well as to the enthusiast.

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From Richard Pike, author of Grub Street's bestselling Lightning Boys series, comes Hunter Boys, a fascinating insight into the experiences of those who flew the iconic Hawker Hunter - an aircraft known affectionately to many as `Queen of the Skies'. In fifteen separate chapters, pilots' stories of the dramas and demands of this incredible aircraft, which changed the future of fighter development, are related in distinctive style, including experiences of the legendary test pilot Neville Duke. One chapter details the remarkable tale of a pilot who flew an unauthorised sortie under London's Tower Bridge at the time of the 50th anniversary of the Royal Air Force. In another, the realities of war are recounted in a poignant personal account taken from diaries penned at the time of the 1971 Indo/Pakistan conflict. Further chapters describe individual experiences of flying in places as diverse as Aden, Gibraltar, Jordan and Kenya. The exceptional performance of this aircraft is evident throughout as is its well-renowned lengthy service life with the RAF and internationally. 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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Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries.

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Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. Persian cuisine is perfectly suited to today’s style of eating - many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Margaret Shaida was born in England. She married an Iranian and went to live in her husband’s country in 1955. She stayed there for 25 years and learned Persian cooking from her mother-in-law and other friends and relatives in their own kitchens. Her love of Persian food grew even more passionate during the five years she spent researching this book. What she takes us on is a culinary adventure, illustrating the diversity of food as represented by its many different religions; Christian, Jewish, Muslim and Zoroastrian, whilst explaining the many customs and traditions which make up the exotic and colourful threads in a cuisine which spans more than three thousand years. The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses.

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This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes.

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Nice may conjure up the very essence of sophisticated chic The Promenade des Anglais, the Hotel Negresco and the casinos but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: 'fish are born in water and die in oil'.

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The third volume in this series returns to November 1942 to explain the background to the first major Anglo-American venture - Operation Torch, the invasion of French North Africa. It deals with the fratricidal combats which followed the initial landings in Morocco and Algeria for several days. It then considers the efforts made, unsuccessfully in the event, to reach northern Tunisia before the Germans and Italians could get there to forestall the possibility of an attack from the west on the rear of the Afrika Korps forces, then beginning their retreat from El Alamein. The six months of hard fighting which followed as the Allies built up the strength of their joint air forces and gradually wrested control of the skies from the Axis, are covered in detail. Then from 1 April 1943 the continuing story of the Western Desert Air Force is told from the point at which Volume 2 ended, as it advanced from the east to join hands with the units in the west. Now also described are the arrivals over the front of American pilots and crew, the P-38 Lightning, the Spitfire IX and the B-17 Flying Fortress and of the much-feared Focke-Wulf FW 190. The aerial activities over Tunisia became one of the focal turning points of World War II, yet this is frequently overlooked by historians. As before, the air-sea activities, the reconnaissance flights and the growing day and night bomber offensives form a major part of this volume. The mastery of the whole African coastline of the southern Mediterranean by the Allies prepared the way for the invasions of the European territories on the other side of this critical sea during 1943, which will be dealt with in Volume 4.

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La Pâtisserie des Rêves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; the brainchild of pastry chef Philippe Conticini and entrepreneur and hotelier Thierry Teyssier. With four shops already open in France, the first shop in London opened in March, bringing traditional French patisserie with a modern twist to the British capital. Their recipe book of the same name published in French in 2012 is published in English to coincide with this historic opening. The book contains over 70 recipes for their signature pastries, recipes include the traditional Saint Honoré (choux pastry, cream and caramel topping) and Paris-Brest (choux pastry with praline cream and praline sauce). Philippe Conticini has worked as a pastry chef for many years, including a stint at La Table d'Anvers restaurant in Paris. He and business partner Thierry Teyssier, who had already set up a theatre company, an events company and a similarly-named hotel company Maisons des Rêves launched the Pâtisserie des Rêves concept after deciding that they wanted a pastry shop that would recreate the excitement children feel about fresh cakes.

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For Elizabeth David, summer fare meant fresh, seasonal food—recipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese (‘simply an excuse for eating pesto’) to La Poule au Pot to Gooseberry Fool. Her 1955 classic work, now reissued in a handsome, attractively priced hardback edition, includes an overview of herbs as well as chapters on impromptu cooking for holidays and picnics. Divided into chapters on Soups, Salads, Eggs, Fish, Meat, Poultry and Game, Vegetables, and Sweets, it contains recipes from all over the world. Summer Cooking is a witty, precise companion for feasting in the warmer months — every bit as unexpected and enchanting to read today as it was 50 years ago. But the purest thrill of Summer Cooking, as in all of her books, is the pleasure her food delivers and the graceful way her prose captures the reader’s delight.

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