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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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In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted ‘Best Chef in the World’ by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen. To celebrate this outstanding career Grub Street is delighted to be publishing his new title La Cuisine des 5 Saisons in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks. Why is it called Five Seasons? Five seasons because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons because you don't have the same produce in March and in June. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre Gagnaire culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in Pierre Gagnaire's cuisine, cooking with every kind of ingredient. His eponymous restaurant at 6 rue Balzac in Paris (in the 8th arrondissement) specialises in modern French cuisine, and has garnered three Michelin stars. He is an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as ‘facing tomorrow but respectful of yesterday’. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S. Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008). In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at the Mandarin Oriental in Las Vegas, which has since received great critical praise and a Forbes Five-Star Award. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.

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Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs ‘should not really be beaten at all, but stirred,’ whereas for scrambled eggs, they should be ’very well beaten’) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics.

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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 the focus of many great stories told here in terrific detail. With an unorthodox aerodynamic design, the Javelin initially had major production issues, which involved 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 never seen before in print. This book is bound to appeal to all aviation fans.

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The scrapping of the Nimrod programme has been one of the most controversial events in the military aviation world for many a year. For most of its operational life, from 1969 to date, its contribution to the defence of the realm and its role in offensive duties was, of necessity, often shrouded in secrecy. It was the ‘eye in the sky’ which was absolutely vital to a host of activities – from anti-submarine and anti-surface warfare, to support of land battles throughout the world, to the Falklands campaign, to combating drug-running, the Nimrod’s unsung role was paramount. And now the UK is bereft of such a multi-tasking reconnaissance aircraft. The full story of the Nimrod, and its significance, has now been told. Tony Blackman, who was there at the beginning, test-flew nearly every aircraft and was at Kinloss on the very day the project was cancelled, has written this timely book, covering every facet of its history, its weapons system developments and its tragic accidents. He writes in an approachable way, making technical subjects understandable but his conclusions will, inevitably, not be welcomed by everyone.

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A compilation of one hundred mini-biographies of outstanding aviators, including men like John "Cat's Eyes" Cunningham, night fighter ace and test pilot; Ian Harvey, the BEA pilot who safely landed his airliner after a bomb had exploded onboard; Stanislaw Skalski, Polish Battle of Britain ace; Pierre Clostermann, French fighter ace; and others.

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1940 in the skies over Britain was a time of courage, heroism and extreme danger. Many men gave their lives to keep our island free and some disappeared into the summer sky with no trace of them ever being found. This remarkable book records the life of a dozen of these pilots shot down and killed but who remained missing for decades until diligent research and searches primarily by the author brought identification to them and closure to their families. Each case represents a fascinating human story of humour, drama, love and tragedy; and each one represents a startling tale of detective work and remarkable coincidences, oft-times revealing controversy. Finding the Few ends with a mystery still unsolved, has photographs throughout, and will stand as a fitting testament to those men lost but not forgotten.

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Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavoured yet quick and easy to prepare. Vegetables are prepared in succulent and unusual ways while dishes such as chicken honey and onion couscous, and 'gazelle horns' filled with almonds, sugar and orange blossom water provide a feast for both the imagination and the palate.

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Go vegan in a bowl - that's what happiness tastes like! Really tasty and so healthy: Buddha bowls are fun and easy to prepare - and all without animal products. In Vegan Buddha Bowls the author has put together over 50 recipes for breakfasts, salads, bowls for during the week, dinner and dessert bowls - from smoothie bowls to stews and sweet bowls. This brings the vegan kitchen into the spotlight with a diverse selection full of essential nutrients, fresh ingredients and aromatic spices. The first cookbook full of Buddha bowls without animal products Over 50 recipes for varied and sustainable enjoyment from morning to night New inspiration for a balanced weekly plan Vegan dressing recipes and topping ideas Salted caramel date bowl, Asian rainbow bowl, chickpea and sweet potato goulash or jackfruit nacho bowl - there is something for every taste. Many healthy ingredients, flavours and different textures come together to create a harmonious whole.

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TV chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold. This book is the eleventh in Grub Street’s best-selling The Basic Basics series, previous titles include The Basic Basics Combination and Microwave Handbook, The Basic Basics Home Freezing Handbook, The Basic Basics How to Cook from A-Z, and The Basic Basics Jams, Preserves and Chutneys Handbook.

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Have you read stories of 'derring-do' from former operational aircrew and been left wondering what went on in the hangars and on the airfields, as those aircraft were serviced and prepared for flight? In this edition of the Boys series, you'll discover the true stories of life on the flight line, written by those who served. Some of them are humorous, some are thought provoking but for sure the reader will be engrossed. Twenty engineers, some former groundcrew, some engineering officers but including enthusiastic aircraft restorers, recall stories of incidents around the world, about aircraft as diverse as the Phantom, the Shackleton and the Sea Harrier. Although some of the stories reflect on incidents where things went wrong, and are told in a typically ribald manner, the dedication and professionalism of the people who serviced these front-line aircraft could never be in doubt. The men and women of the British armed forces rank amongst the best in the world. It will also be apparent that their love did not end with retirement and many of the groundcrew went on to work for companies designing the next generation of aircraft. Some dedicate their spare time to restoring their former war machines so that future generations will enjoy their heritage. The stories are collated and set in context by aviation author David Gledhill and are illustrated with photographs, many from the groundcrew themselves and previously unpublished. A must for all aficionados of the Boys series.

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During the final year of World War II, the defending Axis forces were steadily driven from southern skies by burgeoning Anglo-American power. This was despite the steady withdrawal of units to more demanding areas. In this fifth volume of the series the activities of the Allied tactical air forces in support of the armies on the ground – as their opponents were steadily extracted from northern Italy and the Balkans for the final defence of the central European homeland – are described in detail. The book commences with coverage of the final fierce air-sea battles over the Aegean which preceded the advance northwards to Rome and the ill-conceived British attempt to secure the Dodecanese islands following the armistice with Italy. The authors also deal fully and comprehensively with the advance northwards following the occupation of Rome, and the departure of forces to support the invasion of France from the Riviera coast, coupled with the formation of a new Balkan Air Force in eastern Italy to pursue the German armies withdrawing from Yugoslavia and take possession of newly freed Greece. The effect of the creation within the same area of the US and RAF strategic forces to join the Allied Combined Bombing Offensive is discussed. The final volume in the series will be concerned most especially with this latter campaign.

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In September 1946, the London Gazette published a despatch from Air Chief Marshal Sir Hugh C T Dowding that was titled simply: The Battle of Britain. Written and submitted to the Air Ministry in 1941, this document became the very framework for the accepted Battle of Britain narrative which has been established across the following eighty years. Set out by the leader of the 'Few' himself, its authoritative tone could surely be considered a definitive outline of the battle, how it was fought and the eventual outcome. It even retrospectively set the dates for the commencement and conclusion of the campaign. In this work, Andy Saunders takes a critical look at Dowding's despatch and analyses the facts and details contained in that important document. He also puts 'flesh on the bones' of the matters that the former commander-in-chief of RAF Fighter Command outlines, adding intriguing historical detail and perspective to the 1946 publication. Additionally, Andy looks at the behind-the-scenes machinations at the highest levels of government and Air Ministry before the despatch finally saw the light of day. As a historical document, Dowding's London Gazette despatch is worthy of the critical analysis and factual expansion which the author provides in what is a uniquely different look at the Battle of Britain, with illustrations throughout.

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The RAF Halton Apprenticeship Scheme has a deserved reputation for excellence. The brainchild of MRAF Hugh Trenchard, the founder of the Royal Air Force, it took the ‘traditional’ idea of an apprenticeship and interpreted it in a novel way. It allowed teenage boys from any social background or geography to learn a technical trade that would equip them for their future lives, within and beyond the RAF. It also gave the best an opportunity to become pilots and break into the once public-school-dominated officer class. Of the 50,000 boys trained as apprentices, seventeen won the Sword of Honour at Cranwell, and more than 1,200 were commissioned with 110 achieving Air Rank. Eighteen have been knighted, with well over 1,000 others being honoured at various levels of state. More than a hundred Halton Boys served as pilots in the Battle of Britain (and many more as airframe/engine fitters and armourers), including the mercurial Don Finlay, the former Olympic hurdler. Others like Gerry Blacklock and Pat Connolly flew bombers on perilous missions over Western Europe or took part in the famous ‘Dams’ Raid. Then there were the three men murdered for their part in the Great Escape, and those who battled and survived years as prisoners of the Japanese in the Far East. In the jet era, ex-apprentice Graham Hulse became an ‘ace’ in Korea, serving with an American fighter squadron, and Mike Hines went on to become OC 617 Squadron after having first flown operations during the Suez crisis. Others like Charles Owen became a pioneer commercial jet pilot, and Peter Goodwin had the misfortune of being captured in the first Gulf War and used as a human shield. Some forged successful careers beyond the RAF, like Lawrie Haynes, who was on the main board at Rolls-Royce and is now chairman of the Board of Trustees of the Royal Air Force Benevolent Fund, and Eugene Borysuik – one of the many Polish apprentices trained at Halton, who enjoyed a successful career at GEC. And there were many others beyond air and ground crew including policemen, government officials and even bishops whose careers started with the Halton family. This is the story of Halton told through and by the boys who were there and who are still proud to be called ‘Trenchard Brats’.

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Tornado Boys is the latest in the ever-popular Boys series, and differs from earlier titles. With the introduction of female pilots to the RAF in 1994, the Tornado was among the first aircraft to be flown by both men and women. This is acknowledged in the book with a chapter written by one female pilot. Another aspect that makes this book different from the rest of the series is that it covers an aircraft which is still in active service, currently as a key player in Middle East operations. With focus on the GR1/GR4 versions of the Tornado (and not the F3 interceptor), readers will enjoy fascinating insights on what it is like to operate this multi-role bomber/reconnaissance aircraft against the backdrop of modern-day scenarios. The book starts in the 1970s with stories from operators of the Tornado as a Cold War nuclear deterrent and with tales of later hot wars as seen by operational leaders in both Gulf conflicts and in Kosovo. There are also stories of Scud hunting in Iraq and of Red Flag exercises in the US, as well as of a stunning competition victory over the USAFs Strategic Air Command in their own backyard. The short-lived anti-shipping role is not neglected. With the transformation of the Tornado to GR4 standard, the book continues with chapters covering active service in support of Britains increasingly complex international commitments and the employment of new weaponry and sensors. The various operational training patterns over the years are discussed by instructors, while there are tales from those who flew Tornados on exchange, loan and contract service with foreign air forces. Finally the book highlights the essential part played by ground crew in the Tornado story, with chapters by front-line engineers and an army ground liaison officer. All in all, through the eyes of the men and women who have operated this extraordinary aircraft, the volume presents an entertaining and illuminating series of tales and anecdotes. These light and informative stories come from those who were proud to serve on and loved to operate the impressively versatile Tornado.

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In Harrier Boys, Volume One: Cold War Through the Falklands, 1969-1990, Bob Marston, who flew Harriers for many years, draws together accounts from others who worked with this unique jet through its history. The excitement, camaraderie and pride of Harrier operators shine through in the personal stories of those whose lives were changed by their experience of this iconic aircraft, both on land and at sea. In this first volume, events of the Cold War years are brought to life by contributors including Graham Williams, who flew the Transatlantic Air Race, Peter Dodworth, a member of the original Harrier Conversion Team, Peter Harris, a participant in the early defence of Belize, Sir Peter Squire, OC 1 (F) Squadron during the Falklands conflict, and Australian Dave Baddams, who commanded the Royal Navy Sea Harriers of 800 Squadron.

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Here are 300 easy, fast and inexpensive recipes that use ready-made vegan preparations, such as tofu sausages, smoked tofu, seitan, tempeh, soy steaks, vegan cheeses, and dairy-free yogurt as well as regular storecupboard staples like tins of chick peas or beans, lentils, pasta, rice, quinoa, couscous, gnocchi, miso and frozen vegetables. The authors of the highly acclaimed and widely reviewed Aquafaba, are back, and this time, it is the time-poor urban dweller who will benefit from their culinary creativity. This book is designed for `urban vegans'. Why? Because there are noticeable differences in access to food according to where we live. In big cities like London, Paris or New York, you can find every possible vegan ingredient, and endless products imported from exotic countries. On the other hand, since there is rarely local production, it can often be very hard to find top-quality super-fresh fruits and vegetables. You may be surprised to find that almost all the vegetables and herbs used in this book are frozen. The first obvious advantage to using frozen is it's time saving! No cleaning, no peeling, no cutting - and available in small quantities, without waste. The second advantage is having on hand the basics for an instant meal. So the aim of this book is to provide recipes for real cooking every day using mainly products that are easily found in local neighbourhood shops and supermarkets. The idea is to use what you have on hand, stored in your kitchen cupboards or at the bottom of the fridge. You are always ready to go!

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Italian food is diverse, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin. Veganissimo translates all the Italian classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients, some with gluten-free alternatives. Learn how to make Italian vegan cheese, and fresh pasta without eggs. There are recipes for Antipasti: arancini, pizza-style muffins, artichoke cream with hazelnuts, olive spread, and bruschetta. You will learn how to make tofu ragu, aubergine crumble, tempeh marengo, creamy polenta with mushrooms, seitan osso bucco, and polpetti. Produce home-made egg-free pasta such as lasagne, lemon and almond spaghetti, carbonara, and conchiglioni. Create your own vegan versions of mozzarella, ricotta, and mascarpone. As well as all the wonderful Italian dolce: lemon tiramisù, ice cream, cantucci, pannacotta and amaretti.

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The demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons ? Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever. From this exhaustive work you will discover the richness and the diversity of vegan gastronomy and how cooking can still be truly creative even without eggs, meat, fish or dairy products. Learn how to make your own vegan cheeses, how to cook astonishing egg-free, dairy-free desserts, and how to prepare 100% vegan versions of some of the great classic dishes. As well as recipes for breakfasts, lunches, suppers and baby foods there are recipes for every occasion: birthdays, brunches, picnics, barbecues, and family get-togethers. More than just a collection of recipes the book provides illustrated step-by-step information on the key ingredients of the vegan diet: nuts, flax seeds, chickpeas, avocado and there is a chapter outlining the essentials for vegan nutritional balance: where to find protein, calcium, vitamin B12, mistakes to avoid, and emphasises necessary know-how to be acquired such as making cheese, creams or vegan milks. This inventive, inspirational book is destined to be the only vegan cookbook you will ever need.

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The Handley Page Victor was the third of the three V Bombers and the most long lasting, serving in the RAF until 1993, and still doing invaluable service in the first Iraq war. Moreover, in 1982 it was only the Victor tanker fleet based on Ascension Island that made possible the Vulcan Black Buck bombing of Port Stanley airfield and the long-range reconnaissance of Argentina by Nimrods. Victor Boys tells the story of all the great things that were achieved, recounted first hand by the operators themselves, aircrew and ground crew. Starting with accounts by test pilot Johnny Allam, who undertook the major development of the aircraft, through its work as a nuclear bomber during the cold war, testing Blue Steel in Australia, to its superb performance during the Falklands war and later as a first class air-to-air refuelling tanker and vital support tool for fighters and other aircraft. Published to coincide with the Victors 60th anniversary, the gripping text is superbly illustrated with photographs from the operators themselves, never released before.

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Carol Bowen Ball has been the devoted owner of an Aga kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes. As the title of the book suggests however, the author does not ignore the basics and this handy work of reference will serve not only those who have just purchased or inherited a kitchen range for the first time but also those who have owned one for years and are looking for fresh ideas. As an Aga is more than just a cooker this book contains all sorts of useful hints and tips for getting the most from your oven – everything from drying sports clothing to using your kettle for cleaning the hotplate lid. The recipes are all clearly marked with unique symbols to indicate instructions for 2-door, 4-door or Thermodial-control models and can be cooked in Agas, Rayburns and all similar types of ranges. No one who owns an Aga or other kitchen range should be without this essential guide.

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From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It's amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. And have Sebastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries.

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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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There is more to seaweed than as a wrapper for sushi – it is going mainstream, gathering many high profile fans. Even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight loss. Seaweeds are tasty and very versatile and can be used in all sorts of dishes. This sumptuously illustrated book will inspire you to use them in starters, main courses, plus tasty desserts, smoothies, energy boosters, and even a seaweed-infused gin and tonic. It’s easier than you think and everything you can find on the subject is here in this inspiring book. So if you have never tasted sea vegetables, it is high time to try.

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Over a thirty-two-year military flying career which spanned a period when the RAF regularly replaced its fighter/bombers, Ian Hall had seven front-line flying tours on five different types. All these flying tours provide a rich seam of material for incisive, amusing and, sometimes, reflective observations from the cockpit. Later, Ian surprised himself somewhat by switching to civil aviation, and the book touches upon the twelve-year experience of a fast jet pilot who became a direct-entry turboprop captain. Finally, equipped with pipe and slippers, he reflects on a great life of flying, as well as taking a brief look at the things that keep a retired pilot amused. An ideal read for anyone fascinated by tales of aerial exploits.

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Contact! is an enthralling set of recollections from ex-RAF pilot, instructor and test pilot Bob Tuxford. The book follows his twenty-year career within the RAF and describes highlights of active service across the world, including an accompanied exchange tour in the US Air Force and participation in the Falklands war. The title, a nod to the crucial response during air-to-air refuelling, underlines the important role that Bob carried out during his career as a captain of Victor K1s 214 Squadron in the 1970s, and K2s on 57 and 55 Squadrons in the early 1980s. This experience led to him playing a vital role in the first Black Buck mission during the Falklands campaign – by being the last Victor tanker to refuel the Vulcan piloted by Martin Withers before bombing commenced on that fateful night in 1982. For this, he was awarded the Air Force Cross for gallantry. In the latter years of his career, Bob made the transition to test piloting and became the senior test pilot on the heavy aircraft test squadron at the Aircraft and Armament Experimental Establishment, Boscombe Down. This book is not just for aviation enthusiasts, but for those wanting a greater insight into the importance of the work carried out by tanker squadrons within the RAF during the Cold War.

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In what has been described as ‘the greatest raid of all’, Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces. Winged Chariot examines the role that the RAF played during this epic raid on 28th March 1942. With focus on the planning and actions of the operation, Peter Lush explores the three functions carried out by the RAF; the sweeping of the Bay of Biscay, the diversionary raid and protecting the withdrawing survivors. He also outlines the importance of the Photographic Reconnaissance Unit to the raid and the development of the Bomber and Coastal Commands particularly through the sorties flown by Coastal Command two days before the attack started. The book also highlights the tragedy that occurred for the RAF, when diversionary raids were carried out in impossible conditions; resulting in the loss of aircraft across Yorkshire and in the Channel. Lush examines whether this could have been prevented if the RAF had not been marginalised during the planning process of Operation Chariot. With the 75th anniversary of the operation in 2017, this timely and ultimate account written by an expert who has collated over forty years worth of research is an essential work for all those interested in military aviation, particularly during the Second World War.

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Are you under the impression that vegetarians cant have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes from Manchego quesadillas and TexMex burgers to tomato-cinnamon fries and No Tuna Sandwich. This is the book of vegetarian food for those in a hurry, and the handy vegan traffic light indicators red for vegetarian; yellow for vegan adaptation and green for vegan make it easy to find vegan options just as quickly.

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This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research.

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Fifty Years of Flying Fun covers, in a roughly chronological order, over fifty continuous years of flying. This ranges from joining the RAF in 1962, through his intriguing first operational tour on Hunters in Aden, the early days of the Jaguar in Germany and, finally in the RAF, an almost outrageous two years flying the Jaguar and Hunter with the Sultan of Oman's Air Force. His subsequent civil flying has been exclusively in the General Aviation and flying display fields as a flying instructor and well known display pilot, including being involved in many varied and interesting display-related episodes. With in excess of 7,000 flying hours on 59 different types and only one aircraft (Spencer Flacks Mustang) with a working autopilot Rod gives a clear, and largely humorous, insight into the operation of a cross section of piston and jet engine vintage aircraft and his undoubted fifty years of fun since the first solo on 19 March 1963. Fifty Years of Flying Fun is not just a book for the aviation enthusiast, but for anyone wanting to learn about any aspect of flying history through the memoir of a man who lived through it all.

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The original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today’s new higher-powered machines. This is THE essential guide and handy reference book for microwaves, combination microwaves and convection microwaves. It is NOT a recipe book; it provides an A-Z guide on how to plan, prepare and cook over 200 everyday foods on easy to read tables with settings and timings. Got a whole sea bass to cook? Look it up and you’ll know precisely at what temperature (for the combination oven), at what setting (for a microwave) and for how many minutes. The book is divided into sections for fish & shellfish, poultry & game, meat, vegetables, pasta & rice, eggs & cheese, grains, nuts & pulses, sauces, fruit & puddings, breads, cakes & sweets, savouries, drinks and essential foods & ingredients.

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All Arto der Haroutunian’s twelve cookbooks written in the 1980s became classics; 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. His Sweets & Desserts of the Middle East is regarded as the seminal work on the subject but it had been out of print for almost thirty years. At last here in a new edition is the Middle Eastern cookbook that everyone wants. In this book he takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natutal food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing do have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits and cool refreshing sorbets. Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalisingly fragrant, sweet and succulent or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

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Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. His collection of unique, delicious veggie burger recipes include Easy Bean Burgers, Red Lentil and Celeriac Burgers, Quinoa Burgers, Tofu and Chard Burgers, Tempeh Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Spinach and Chickpea Burgers, and Sweet Potato Burgers with Lentils and Kale. More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are quick and easy to assemble. The wide variety of tastes and flavours will excite every palate and suit every craving and occasion. And the mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too.

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Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks.

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An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as Syllabubs and Fruit Fools, Sweet Vegetables, Soft Wine, Pleasing Cheeses, and Whisky in the Kitchen. Her subjects range from the story of how her own cookery writing began to accounts of some restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved and the delicious meals she enjoyed. Some of the best essays are those about others who wrote about food such as Norman Douglas and Mrs Beeton. She writes so vividly that we can see, taste and even smell the dishes she describes. Many of these pieces, such as I'll Be with You in the Squeezing of a Lemon, from 1969 - about cooking with lemons - barely show their age. But even if they did, you wouldn't care, because of the rich store of information that David shares and the literary grace with which she imparts it. Some articles include recipes, but for the most part this is a volume nicely sized to curl up with or to take on a trip. Articles, book reviews and travel pieces, they will be new to many of her readers and a delight to all for their highly personal flavour. Jane Grigson praised it for including all the dishes most closely associated with her, Spiced Beef, Salted Welsh Duck and Syllabub. Her many admirers will cherish this new hardback edition for its 320 high quality pages casually interspersed with charming black and white illustrations and some photographs. It is a book sure to appeal to the 'Elizabeth David' book collector and readers coming to know Ms. David for the first time will marvel at her wisdom and grace.

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In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper. She stresses the influence of centuries of oriental trade on the English kitchen, where spices and Indian curries, kebabs and yoghurt are now perfectly at home, along with dishes such as risotto and paella.

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"Everyone who loves good food will welcome this reprint in one volume, hardback and durable, of the three classics of the kitchen which first made us familiar with the name Elizabeth David. They have been necessary to my generation, they will be necessary to our children and grand children." These are the opening lines from Jane Grigson's Preface to the original edition of Elizabeth David Classics published by Jill Norman in 1980 and her words are as relevant today as they were nearly twenty years ago.

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This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food. The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times.

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Most health experts agree that the UK is facing a huge increase in the number of people with diabetes. Including the number of undiagnosed people, there is estimated to be over 4.8 million people living with diabetes in the UK at present. There are estimates that more than 130 million adults are living with diabetes or prediabetes in the United States. Most of these cases will be Type 2 (non-insulin dependent) diabetes and happily this form of diabetes is controlled by diet and exercise. So understanding nutrition and diet is essential to maintaining your health as a non-insulin dependent diabetes sufferer. However because of our ageing population and rapidly rising numbers of overweight and obese people among younger generations many diabetics today are either living alone or are a couple. So preparing meals using regular diabetic cookbooks which cater for four or more people can provide meals that are too big and wasteful. Diabetic Recipes for One and Two solves the problem by offering a collection of easy, tempting recipes in smaller portions. Based on the latest research it gives nutritional guidelines, a menu planner, advice on how to shop and plan your meals, over 100 recipes catering for contemporary culinary tastes, consisting of meals with a high intake of vegetables, pulses, fruit and whole grains.

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As the proud son of one of the Few', Rick Peacock-Edwards was inspired to follow his father into the Royal Air Force and become a fighter pilot. This is an action-packed account of a foremost flyer's life with endless good stories, and a colourful cast of characters to match. Amust for all lovers of derring-do in the air.

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Nimrod Boys is a complementary book to Nimrod Rise and Fall from acclaimed author Tony Blackman. It is a collection of over twenty first-hand accounts of operating the Hawker Siddeley Nimrod – an aircraft which served at the forefront of the Cold War. As the first jet-powered maritime aircraft, it could reach critical points for rescues or for operational requirements in rapid time. Its outstanding navigation and electronics systems also allowed the Nimrod to be a first-class machine in anti-submarine warfare. The book focuses on the Nimrod’s UK-based and worldwide operations. With detailed accounts of the Nimrod’s role during the Falklands Campaign and in later conflicts such as the First Gulf War to modern-day anti-drug smuggling operations in the Caribbean. There are also descriptions of the Nimrod’s achievements in the International Fincastle Competition – where RAF squadrons competed against counterparts from Australia, Canada and New Zealand. With a variety of perspectives on Nimrod crew life, including from a female air electronic operator, readers will find dramatic, engaging and occasionally humorous stories. One flight test observer also reflects on the cancelled Nimrod MR4 project. Nimrod Boys written by Tony Blackman with Joe Kennedy and with a foreword by AVM Andrew Roberts is more than worthy addition to the celebrated Boys series.

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Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary 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 specialists, 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.

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The first volume of this series dealt with the initial 19 months of the air war over the Western Desert of North Africa. This volume picks up the story as the 8th Army, following its hard-fought success in Operation Crusader, was forced back to the Gazala area, roughly mid-way between the Cyrenaican/Tripolitanian border of Libya and the frontier with Egypt.

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First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lovers collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers.

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The first full reappraisal of one of Britain's great fighter aces, this book examines the truth behind Tuck's 1956 biography, Fly for Your Life. It looks at the evidence behind the myths, checks out some of the exaggerated stories and reveals the real Stanford Tuck. In January 1942 Bob Tuck was the top-scoring British fighter ace with an official score of 29 enemy aircraft destroyed. With film-star looks he was the glamorous role model for the RAF publicity machine and an eager press and public wanting wartime heroes. He had joined the RAF in 1935 and quickly showed his excellent flying skills. In 1940 his Spitfire squadron was fighting over Dunkirk where he proved himself an expert shot. During the Battle of Britain his legendary prowess grew and he was posted to command a leaderless and demoralised squadron, this time flying Hurricanes. He continued to prove he was an outstanding fighter ace, gaining the rare distinction of three DFCs and then the DSO for his leadership. He was shot down over France in January 1942. Imprisoned in Stalag Luft III. His room-mate was Roger Bushell, the mastermind of the Great Escape and Tuck worked with him on the committee and was to be his partner in the escape. In January 1944 however, around 20 POWs, including Tuck, were purged to a new camp. Still determined to escape, when his camp was moved out on the Long March westwards, Tuck and a Polish officer took a risky chance and made their way east to Russian forces and thence to England. This book reveals a more complex man than the one-dimensional hero of the previous biography. Post war, he became good friends with the Luftwaffe ace, Adolf Galland, and was a key advisor with him on the film, Battle of Britain, and, often with his other friend, Douglas Bader, made many media appearances. His health suffered in later years from the impact of his war service and his imprisonment and he died aged 70 in 1987.

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