Search results for ""Grub Street""

'Because one book had a sort of success he imagined his struggles were over.' Scholarly, anxious Edwin Reardon had achieved a precarious career as the writer of serious fiction. On the strength of critical acclaim for his fourth novel, he has married the refined Amy Yule. But the brilliant future Amy expected has evaded her husband. The catastrophe of the Reardon's failing marriage is set among the rising and falling fortunes of novelists, journalists, and scholars who labour 'in the valley of the shadow of books'. George Gissing's New Grub Street was written at breakneck speed in the autumn of 1890 and is considered his best novel. Intensely autobiographical, it reflects the literary and cultural crisis in Britain at the end of the nineteenth century.

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New Grub Street is the only one of George Gissing’s two dozen novels never to have gone out of print, and has long been recognized as the most important novel of the nineteenth century on the subject of the writing professions. Indeed, no novel in the English tradition even remotely approximates the thoroughness, sophistication, and clear-sightedness with which New Grub Street explores the social and economic contexts in which writing, publishing, and reading take place. The critical introduction to this edition gives an account of Gissing’s life and times and an overview of the most important stylistic and thematic features of New Grub Street; special attention is given to the writing and publishing professions in late-Victorian England, emphasizing the range of social and economic positions that writers occupied during the period.This Broadview edition also includes a rich selection of historical material on the literary world of London through the centuries, authorship as a profession, and Gissing’s life and work.

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He wrote under at least eight pseudonyms, published hundreds of short stories and novellas in pulp magazines, and lived a life at times as outrageous as his fiction. Pulp Writer tells of Paul S. Powers’s travels from serious literary ambitions to the pages of Wild West Weekly, of his seeking his fortune (or material, at any rate) in the ghost towns and mining camps of Colorado, and of his life in Arizona and California as he reaped the rewards of his wildly successful Wild West Weekly characters such as Sonny Tabor and Kid Wolf. Extending from the Great Depression to the golden age of the pulps, Powers’s career, chronicled here in often laugh-out-loud style, is an American success story of true grit and commercial savvy and of a larger-than-life character with questionable but endlessly entertaining Western lore to spare. In the process, he provides a valuable and rarely-chronicled look at the business of writing and publishing pulp fiction during its golden years. Powers’s granddaughter Laurie never knew her grandfather and lost touch with his side of the family. In her biographical essays, she finds her lost family and discovers the Pulp Writer manuscript. Her essays also provide a valuable historical context for pulp publications such as Wild West Weekly and their importance during the Great Depression.

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Oliver Goldsmith arrived in England in 1756 a penniless Irishman. He toiled for years in the anonymity of Grub Street—already a synonym for impoverished hack writers—before he became one of literary London’s most celebrated authors. Norma Clarke tells the extraordinary story of this destitute scribbler turned gentleman of letters as it unfolds in the early days of commercial publishing, when writers’ livelihoods came to depend on the reading public, not aristocratic patrons. Clarke examines a network of writers radiating outward from Goldsmith: the famous and celebrated authors of Dr. Johnson’s “Club” and those far less fortunate “brothers of the quill” trapped in Grub Street.Clarke emphasizes Goldsmith’s sense of himself as an Irishman, showing that many of his early literary acquaintances were Irish émigrés: Samuel Derrick, John Pilkington, Paul Hiffernan, and Edward Purdon. These writers tutored Goldsmith in the ways of Grub Street, and their influence on his development has not previously been explored. Also Irish was the patron he acquired after 1764, Robert Nugent, Lord Clare. Clarke places Goldsmith in the tradition of Anglo-Irish satirists beginning with Jonathan Swift. He transmuted troubling truths about the British Empire into forms of fable and nostalgia whose undertow of Irish indignation remains perceptible, if just barely, beneath an equanimous English surface.To read Brothers of the Quill is to be taken by the hand into the darker corners of eighteenth-century Grub Street, and to laugh and cry at the absurdities of the writing life.

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The quarrel between the poet Alexander Pope and the publisher Edmund Curll has long been a notorious episode in the history of the book, when two remarkable figures with a gift for comedy and an immoderate dislike of each other clashed publicly and without restraint. However, it has never, until now, been chronicled in full. Ripe with the sights and smells of Hanoverian London, The Poet and Publisher details their vitriolic exchanges, drawing on previously unearthed pamphlets, newspaper articles and advertisements, court and government records, and personal letters. The story of their battles in and out of print includes a poisoning, the pillory, numerous instances of fraud, and a landmark case in the history of copyright. The book is a forensic account of events both momentous and farcical, and it is indecently entertaining.

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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.

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Originally published in 1970 and re-issued by Grub Street for the first time in 1996, our new edition hit the bestseller lists and went on to sell over 20,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. Margaret Costa came to prominence by replacing Robert Carrier as the Sunday Times cookery writer, and although this was her only significant book, it's hugely influential and was named by Observer Food Monthly as one of the Top 50 Cookbooks of All Time. The book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings. This is a modern classic which no cookery collection should be without.

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A Book of Mediterranean Foodwas first published in 1950 and has been acknowledged as inspiration for such modern masters as Julia Child and Claudia Roden. It is a passionate mixture of recipes, culinary lore and frank talk from Elizabeth David. Grub Street is delighted to publish this hardback facsimile edition.

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

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

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

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

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

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

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

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

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

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

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

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

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

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Oswald Boelcke was Germany’s first ace in World War One with a total of forty victories. His character, inspirational leadership, organisational genius, development of air-to-air tactics and impact on aerial doctrine are all reasons why Boelcke remains an important figure in the history of air warfare. Paving the way for modern air forces across the world with his pioneering tactics, Boelcke had a dramatic effect on his contemporaries. The fact that he was the Red Baron’s mentor, instructor, squadron commander and friend demonstrates the influence he had upon the German air force. He was one of the first pilots to be awarded the famous Pour le Mérite commonly recognised as the ‘Blue Max’. All of this was achieved after overcoming medical obstacles in his childhood and later life with a willpower and determination. Boelcke even gained the admiration of his enemies. After his tragic death in a midair collision, the Royal Flying Corps dropped a wreath on his funeral, and several of his victims sent another wreath from their German prison camp. His name and legacy of leadership and inspiration live on, as seen in the Luftwaffe’s designation of the Tactical Air Force Wing 31 ‘Boelcke’. In this definitive biography RG Head explores why Oswald Boelcke deserves consideration as the most important fighter pilot of the 20th century and beyond; but also for setting the standard in military aviation flying. This book will appeal to enthusiasts of the German air force, military aviation in general and World War One in particular.

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

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

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

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

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

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

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

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

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

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In the second volume of Harrier Boys, the history of this remarkable aircraft in service with UK armed forces is illustrated through personal reminiscences of the people who worked with it. The book features the evolution of Harrier II, and updates to the Sea Harrier.

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

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

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

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

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

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

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

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Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618’s primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, codenamed Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the ‘bouncing bomb’. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases.

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Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.

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