Search results for ""grub street publishing""
Grub Street Publishing Flying through the Ranks
Inspired by the I Learnt About Flying from That' articles that first appeared in the RAF Flight Safety magazine Air Clues in the 1940s and continues to feature to this day. Men and women of every rank pilots, navigators, engineers, an RAF Regiment officer and airmen too reveal similar intriguing experiences in both war and peace.
£22.50
Grub Street Publishing The Taste of Belgium
First published in 1996, but out of print for many years, Ruth Van Waerebeek's wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.
£22.50
Grub Street Publishing Le Cordon Bleu Bakery School: 80 step-by-step recipes explained by the chefs of the famous French culinary school
Learn to bake your own bread with the acclaimed school. Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more. Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.
£31.50
Grub Street Publishing From Jet Provost to Strikemaster: A Definitive History of the Basic and Counter-Insurgent Aircraft at Home and Overseas
This book covers the complete and long overdue history of the Hunting/BAC Jet Provost and Strikemaster, which for thirty-eight years trained generations of pilots and pioneered the RAF’s all-through flying training programme. Here, David Watkins has produced an extensive look at these aircraft after years of painstaking research assisted by veterans and historians. Having accessed the archives of the Warton Collection, he has amassed a range of rare photography to accompany the extraordinary history of these jets. From Jet Provost to Strikemaster is a work of narrative and technical detail which will satisfy the most avid aviation fans.
£22.50
Grub Street Publishing The Dal Cookbook
Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.
£16.99
Grub Street Publishing Macarons
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Like Pierre Hermés famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find MACARONS the best book in print.
£22.50
Grub Street Publishing Spreading My Wings
The daughter of millionaire racing driver, Woolf Barnato, and grand-daughter of Barney Barnato who co-founded the De Beers mining company, by 1936 Diana had had enough of her affluent, chaperoned existence and sought excitement in flying, soloing at Brooklands after only six hours training. She has followed her own instincts ever since. Joining the Air Transport Auxiliary in 1941 to help ferry aircraft to squadrons and bases throughout the country, she flew scores of different aircraft fighters, bombers, and trainers in all kinds of conditions and without radio it has to be remembered. She lost many friends, a fiancé and a husband before 1945 but continued to fly. In 1962 she was awarded the Jean Lennox Bird Trophy for notable achievement in aviation and then her greatest moment in 1963 flew a Lightning through the sound barrier becoming the fastest woman in the world. She was awarded the MBE in 1965. Her remarkable memoirs, lauded when first published in hardback, are now available in paperback. Brimming with adventure, anecdotes and famous names, the book makes compelling reading. It is the story of a very special woman who, now in her eighties, continues to live life to the full from her home in Surrey.
£12.99
Grub Street Publishing The Basic Basics Jams, Preserves and Chutneys Handbook
Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerites most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britains best loved cookery writer.
£8.99
Grub Street Publishing The Basic Basics How to Cook from A-Z
This is the handbook for the starter cook ingredients and techniques are listed alphabetically for quick and easy reference everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? Youll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of todays sophisticated, complicated chef-orientated cookbooks never have in them.
£8.99
Grub Street Publishing World Vegan: Irresistible International Plant-Based Recipes
Eating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy-free recipes and offer infinite possibilities. Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes. The book outlines the philosophy behind plant-based cooking, as well as the key ingredients to have every day at hand. You will then discover multi-cultural vegan recipes - most of the time gluten-free - breakfast (salty porridge, Danish pastry, onigiri...), different dishes (shakshouka, squash and chestnut risotto, currys, bakso...), gourmet desserts (tiramisu, cheesecakes, rustic tarts...), as well as quick-to-make sandwiches (falafel kebab, banh mi burger, etc.), sweet gourmet snacks (babka, cookies, alfajores...) and appetizers (aioli, tapas, samoussas...). Alice Pages is a plant-based chef, food stylist, photographer, and food consultant. A leading figure in the vegan movement who travels around the world, she enjoys linking her love for travelling with cooking on her different social media platforms and blog (earlybrawd.com).
£22.50
Grub Street Publishing Vegan Camper Van Cooking: Simple and Healthy Recipes for Cooking Anywhere on Two Hotplates
Sustainable vegan cuisine for beginners and ambitious cooks Everyday recipes made from seasonal ingredients Minimalistic cooking for maximum taste A camper van cookbook inviting you to linger and savour, for the increasing numbers of people taking to the open road Vegan food from a van kitchen: vantastic! Vegan cooking doesn't need to be complicated. On the contrary, the recipes in this cookbook are so simple they can be easily prepared on two hotplates in a camper van. If you long for more variety and freshness in your diet at home or on the road but are reluctant to spend hours in the kitchen, this is the perfect book for you. The recipes are ideal both for those eager to prepare a quick yet delicious weekday dinner, as well as those willing to invest a little more time to create interesting new food combinations. During her travels the author visits farmer's markets, health food stores, and packaging-free shops, drawing inspiration from the people she encounters. These very personal stories add a special zest to the various dishes. She says: 'The big challenge of the camper van kitchen is to achieve as much taste, finesse, and variety in your cooking as if you were at home, while being confined to a very small space. Instead of four hotplates I only have two. Sounds complicated, but it can actually be rewarding: the space constraints force me to figure out how to simplify, or even reinvent a particular recipe.' Beautifully illustrated, this book enables you to experience a life on the road to the full.
£20.00
Grub Street Publishing Me262: Hitler's Jet Plane
The Me 262 was the world’s first operational military jet. Hitler believed that it would become Germany’s ‘miracle weapon’ and took a great personal interest in its development. Pilot Mano Ziegler was involved from its inception and contributed to its design and testing. Could the Me 262 have broken Allied supremacy in the air? Why did it take so long to come into service and why were hundreds of German pilots sacrificed in developing it? Most important of all, why did the Me 262 prove not to be the unparalleled success that Goering claimed it would be and what role did Hitler play in this ultimate failure? These are some of the questions this compelling book answers.
£22.50
Grub Street Publishing V Force Boys: All New Reminiscences by Air and Ground Crews Operating the Vulcan, Victor and Valiant in the Cold War
The V Force consisted of three four-jet bombers, the Valiant, the Vulcan and the Victor, all required as part of the nuclear deterrent in the Cold War following the end of the Second World War. The Valiant was less aerodynamically advanced than the other two and went into service in 1955. The Vulcan entered service in 1956 and the Victor a year later. The Valiant finished operating in 1965 and the Vulcan in 1984. The later Victors were converted into refuelling tankers and carried on until 1993. V Force Boys contains a fascinating collection of previously unpublished stories by V Force ground and aircrew for all three V bombers. Among other highlights, the book includes a first-hand account of dropping the last UK H Bomb, a description of how all the aircraft navigated before the days of GPS, the training the crews received and an armourer's account of how the nuclear weapons were moved with complete safety but not in the regimented way that might be expected. In addition there are chapters which tell of incidents that would not be found in the RAF historical annals but show how the vigilant guarding of the UK had its lighter moments. A must for all Vulcan, Victor and Valiant enthusiasts.
£14.99
Grub Street Publishing Flying Forwards Facing Backwards: Captivating Tales From a Vulcan and Nimrod Air Electronics Officer
Since he was a child in the 1950s watching Vampires and Meteors operating from RAF Turnhouse, Jim Walls wanted to fly aircraft, he just never envisaged that his flying career would be spent in the back seat as opposed to the front. Jim guides readers through his 40-year RAF career that started as a Boy Entrant at RAF Cosford, then as an air radar tradesman, before specialising as an air electronics operator (AEOp) in the Nimrod MR1, and later as an air electronics officer (AEO) who flew in Nimrod R1s and Vulcan B2s. With detailed insight into the world of radar, electronic countermeasures and signals intelligence, Jim highlights the role they played in warfare for numerous operations during the Cold War as well as the Falklands campaign, First Gulf War and Bosnian War. He also recalls the peacetime role of the Nimrod and Vulcan with stories from his time on 51, 120 and 617 Squadrons. As well as focusing on his career, Jim gives his viewpoint on matters such as Operation Black Buck and the reduced war-fighting capability of the Vulcan as it neared retirement. This fascinating book showcases the vital role that AEOs held and the importance of radar and electronic warfare in the fight against enemy forces. It is also a tribute to the much-loved Cold War icons, the Nimrod and the Vulcan. With photography throughout, mainly from the author’s personal collection, this book will appeal to Cold War enthusiasts and fans of the iconic jets of that era.
£22.50
Grub Street Publishing Rate of Climb
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.
£14.99
Grub Street Publishing Nimrod Boys: True Tales from the Operators of the RAF's Cold War Trailblazer
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.
£14.99
Grub Street Publishing Le Cordon Bleu Pastry School: 100 step-by-step recipes explained by the chefs of the famous French culinary school
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.
£31.50
Grub Street Publishing Hurricane R4118 Revisited: The Extraordinary Story of the Discovery and Restoration to Flight of a Battle of Britain Survivor: The Adventure Continues 2005-2017
Twelve years since the amazing account of Peter Vacher’s discovery in India was originally published, Grub Street is thrilled to bring readers the updated story of Hurricane R4118. Since the restoration of this magnificent aircraft to flight in 2004, Peter Vacher continued to research its history, and more stories of R4118’s origins are told, including the extraordinary tale of how this aircraft shot down a friendly Whitley bomber before it was assigned to a RAF squadron. With brand new photography and sources, including wartime letters from Bunny Currant, this book is essential reading for all Hurricane enthusiasts.
£18.00
Grub Street Publishing The Five Seasons Kitchen
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.
£22.50
Grub Street Publishing A History of the Mediterranean Air War, 1940-1945: Volume Two: North African Desert, February 1942 - March 1943
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.
£45.00
Grub Street Publishing English Bread and Yeast Cookery
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.
£16.99
Grub Street Publishing Stanford Tuck: Hero of the Battle of Britain: The Life of the Great Fighter Ace
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.
£22.50
Grub Street Publishing Complete Arab Cookery
The basis of society in Arabia, especially in the south, was agriculture – cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee. The patchwork of peoples and countries that form this medley comprise dishes from Egypt – some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria – an enormous range of vegetable salads. From Lebanon – sun-ripened fruits. From Iraq – date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan – the cracked wheat burghul dishes. From Cappadocia – the exotic flavours of sesame and tahini. From the Caucasus – the vast array of kebabs. From Assyria and Armenia – classic stuffed vegetable dishes – mahsi, and from Persia – yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes. Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.
£22.50
Grub Street Publishing Vampire Boys: True Tales from Operators of the RAF's First Single-Engined Jet
Sliding out of the shadows of World War Two, the de Havilland Vampire – accompanied by the distinctive whine of its Goblin engine – quickly proved itself an effective alternative to piston-powered fighters. After entering operational service with the RAF (as the service’s first single-engined jet) in 1946, the Vampire – sought by air forces the world over – held a number of notable records: the first fighter to exceed 500 mph, the first to set a world altitude record of almost 60,000 ft, the first jet to take off and land from an aircraft carrier, and the first jet to cross the Atlantic Ocean. Not bad for something built partly of wood. Throughout these pages, the “Vampire Boys” bring to life the trials and tribulations of operating a first-generation jet across the globe. Through their insightful anecdotes and exceptional experiences, the reader can follow squadrons across the dusty deserts of Iraq to exercises in West Germany. First-hand tales of training, aerial handling, incidents and accidents (including the much-maligned spin characteristics) and squadron life – accompanied by unique images – bring together a portrait of a pioneering time in aviation advancement, right up to the present day with the T.11 still flying from Coventry Airport.
£22.50
Grub Street Publishing Nine Lives: The Compelling Memoir of a Cold War Harrier Pilot
Chris Burwell charts one man’s career in aviation from joining the RAF in 1969 aged 18, to having responsibility for training pilots for the world’s major airlines nearly 50 years later. After training at RAF Cranwell and RAF Valley and a tour as a flying instructor on Jet Provosts, he joined the Harrier Force, flying on front-line squadrons in the UK and Germany during the Cold War and as an instructor on the Harrier Conversion Unit. Detachments to Belize in 1977, the Falklands (twice), ejection from a Harrier GR3, introducing FLIR and NVG to the Harrier front line and operational missions in Northern Iraq are all covered in entertaining detail. After 30 years of service, the author spent 12 years with Cobham, managing their Teesside base and flying the Falcon 20 on operational training for the military and the King Air 200 on international flight calibration tasks. Finally, he spent four years in Spain with Flight Training Europe (FTE) Jerez with responsibility for the flying training of a new generation of pilots. Through his experience as a pilot, leader and manager gained over many years, his valuable insights into military and civilian flying operations are both engrossing and noteworthy. Highly recommended to readers of both disciplines.
£22.50
Grub Street Publishing Luftwaffe Fighter Ace: From the Eastern Front to the Defence of the Homeland
By his own, modest, admission Norbert Hannig was a Frontflieger, or operational pilot, who really did nothing special during World War Two. He was just, he says, one of the many rank and file pilots fighting for his country and not for the Führer. But his wartime career makes for fascinating and highly informative reading on an aspect of the 1939–45 war not often covered in the English language; primarily that of the campaign against the Soviet Union. Norbert started flying during high school on gliders and joined the German air force as volunteer and officer cadet, one of the midwar-generation of Luftwaffe fighter pilots. He began operations with JG54 on the eastern (Leningrad) front in March 1943; initially he flew Messerschmitt Bf 109s before transitioning to the Focke-Wulf FW 190. After a year’s fighting, he was ordered back to Germany as a flight instructor to oppose the bomber streams of the AAF and RAF. Returning to Russia at the end of 1944, he became a Staffel CO and claimed many aircraft shot down. In April 1945 he converted to the first jet fighter, the Me 262, in south Germany, and flew his last missions with this aircraft. Also serving with JV44 (whose CO was Adolf Galland), Norbert Hannig finished the war with 42 victories from more than 200 missions. Many and varied were his experiences in action against the rejuvenated Soviet air force in the east, and the powerful western Allies over the homeland during the final chaotic months of hostilities, which culminated in his captivity. John Weal’s skilful translation ensures that the fluid descriptive style of the author is preserved. Thankfully, also, Norbert was a keen photographer who shot a profusion of images, many of which appear in this important book.
£12.99
Grub Street Publishing Solo2Darwin
Solo2Darwin documents one woman's exhilarating journey across the world.Eschewing the convenience of modern aero technology, Amanda chose to experience the authentic adventure and flew solo in a Tiger Moth just like her idol Amy Johnson.
£20.00
Grub Street Publishing Harrier Boys
In the second volume of Harrier Boys, the history of this remarkable aircraft in service with UK armed forces is illustrated through personal reminiscences of the people who worked with it. The book features the evolution of Harrier II, and updates to the Sea Harrier.
£14.99
Grub Street Publishing Your Brick Oven
Russell Jeavons has owned and cooked at a unique restaurant in one of South Australia's prized wine districts. It is famous for the fact that everything is cooked entirely in Russell's wood-fired brick ovens.Not every household can accommodate a brick oven in their garden but its something many keen home cooks aspire to. Buy this book and dream!
£18.56
Grub Street Publishing Margaret Costa's Four Seasons Cookery Book
Originally published in 1970 and re-issued by Grub Street for the first time in 1996, our new edition hit the bestseller lists and went on to sell over 20,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. Margaret Costa came to prominence by replacing Robert Carrier as the Sunday Times cookery writer, and although this was her only significant book, it's hugely influential and was named by Observer Food Monthly as one of the Top 50 Cookbooks of All Time. The book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings. This is a modern classic which no cookery collection should be without.
£16.99
Grub Street Publishing Preserving, Potting and Pickling: Food from the Store Cupboards of Europe
For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.
£22.50
Grub Street Publishing Vegan Recipes from Spain
Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.
£17.09
Grub Street Publishing Akelare: New Basque Cuisine
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
£27.00
Grub Street Publishing El Celler de Can Roca: Redux Edition
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour.
£27.00
Grub Street Publishing World War I in Cartoons
Using images from a wide variety of international wartime magazines, newspapers, books, postcards, posters and prints Mark Bryant tells the history of World War I from both sides of the conflict in an immediate and refreshing manner that brings history alive. The book contains more than 300 cartoons and caricatures, in colour and black and white, many of which are published here in book form for the first time. Artists featured include such famous names as Bruce Bairnsfather, H.M.Bateman, F.H.Townshend, Alfred Leete, E.J. Sullivan, Lucien Metivet and Louis Raemaekers, with drawings from the Bystander, London Opinion, Daily Graphic, Punch, Le Rire, Simplicissimus and Kladderadatsch amongst many others.
£12.00
Grub Street Publishing Bread and Oil: A Celebration of Majorcan Culture
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomás Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.
£12.99
Grub Street Publishing Vulcan Test Pilot
In June 2007 a very special event will happen in the aviation world. A restored Avro Vulcan Mark 2 XH558 will take to the air again to help commemorate the 25th anniversary of the Falklands conflict. To coincide with this the memoirs of one of its test pilots, Tony Blackman, will be published the first ever book about test flying this monumental delta-wing aircraft which dominated the history of the late 20th century. Tony is the ideal man to write such a tale as he flew no less than 105 of the 136 built, logging 850 flights at over 1,327 hours. His book will describe in laymans terms what it was like to tame the first prototypes and to master the unusual characteristics necessitated by the Vulcans shape. Although Tony puts the developments, demonstrations, incidents and accidents in their political and historical context, his story is a highly personal one. He explains how this awesome aircraft became a national treasure and captured the imagination of the whole country. His words, descriptions and hitherto largely unpublished photographs will make people feel as he did the excitement of handling such an incredibly powerful monster always in the knowledge that he had to be in complete charge all the time as the monster could and did bite back.
£12.99
Grub Street Publishing A Most Secret Squadron
Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618s primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, codenamed Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the bouncing bomb. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases.
£18.00
Grub Street Publishing The Complete Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
£22.50
Grub Street Publishing Cooking on the Bone
Weve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book is sure to become a seminal work.
£14.99
Grub Street Publishing Moroccan Cuisine
More than just a collection of recipes, Moroccan Cuisine also contributes to our understanding of Morocco, its people, their culture and the influences that played a part in establishing the particular cookery of the country.
£10.99
Grub Street Publishing Facing Armageddon: With the RAF on Christmas Island 1961–1962
After being called up for National Service in July 1960, twenty-year-old Chas Hall joined the RAF and signed on to extend his time for an extra three years becoming a regular serviceman. Following initial training, he became a wireless operator and served at RAF Mildenhall. It was shortly after this that he got his first foreign posting in late 1961 to Christmas Island. It was on this island, that Chas encountered the horrors of nuclear testing. In an operation codenamed ‘Brigadoon’ by the British government and ‘Dominic’ by the Americans, Chas experienced 25 atmospheric nuclear tests. This he describes as his ‘12-month sentence’ alongside over 300 British and 10,000 American servicemen who were posted to one corner of a remote coral island. Facing Armageddon reveals the true extent of the controversial nuclear testing and how it affected servicemen; with 25 men dying during Chas’s time on Christmas Island and many more suffering mentally as they continued serving on the island. With the British government announcing medals for nuclear test veterans in November 2022 to recognise their contribution in the tests after a four-year campaign by participants and The Mirror newspaper, Chas’s story gives insight to why these servicemen deserve the recognition for their part in these tests. This book will contain a number of unpublished photos from the author’s personal collection and is an essential piece of work in understanding the tough conditions servicemen faced during their time on Christmas Island.
£20.00
Grub Street Publishing V-Bombers: Britain's Nuclear Frontline in the Cold War
This is the story of a very British deterrent. Much has been written about the V-bombers – the Valiant, Victor and Vulcan – but virtually nothing has been said about their strategic nuclear strike role. How would Britain’s small force of subsonic bombers have retaliated following a Soviet attack? Would they have succeeded in visiting thermonuclear catastrophe on their Soviet targets? V-Bombers: Britain’s Nuclear Frontline in the Cold War is the first detailed account of the operational capability and credibility of the airborne nuclear deterrent during the peak years of confrontation with the Soviet Union. This book is the product of seven years of research by the author, Dr Tony Redding. It includes a great deal of fresh material on V-Force weapons, war mission, targeting, vulnerabilities and tactics for attacking targets within Soviet Russia. Over 70 V-Force aircrew and ground crew were interviewed and over 300 operational research reports and other official documents reviewed. The author demonstrates how the V-bombers retained a unilateral capacity to destroy a small number of the very largest cities in the Soviet Union in the period until the handover of the strategic nuclear deterrent to the Polaris submarines in 1969. This core retaliatory threat, centred on the destruction of Moscow and Leningrad, was judged severe enough to undermine Russia’s position in relation to the United States. In short, a few British V-bombers had the destructive capacity to destabilise the balance between the superpowers. The book concludes that, within the first few hours, a small force of surviving V-bombers could have unleashed the explosive power of all Allied bombs dropped on Germany in six years of war. A sobering thought and a fascinating and necessary read for all those interested in this period of history.
£22.50
Grub Street Publishing Hawkeye: The Enthralling Autobiography of the Top-Scoring Israel Air Force Ace of Aces
For more than thirty years, Giora Even-Epstein flew fighters for the Israel Air Force, achieving recognition as a highly skilled military aviator and the highest-scoring jet-mounted ace with the most number of confirmed victories in the French Mirage. Having overcome numerous hurdles just to learn how to fly, he went on to compile a record of Arab MiGs and Sukhoi kills that bettered any other combat aviators’ tally in the entire world. This fast-moving autobiography details his experiences particularly in the intense conflicts of 1967, the Six Day War, and 1973, the Yom Kippur War. The reader shares the cockpit with him as he describes every action he undertook with 101 and 105 Squadron, including the greatest jet-versus-jet air battle in history with four MiG-21 kills in one engagement. His final score was seventeen aerial victories. After his last battle he became commander of the First Jet Squadron, 117, began civilian flying, retrained to command 254 MMR Squadron in the 1982 Lebanon War, and flew the F-16 at the age of fifty before retirement. Along the way he met numerous fighter pilot legends such as Douglas Bader, Al Deere, Pierre Clostermann and Randy Cunningham. Affable and enthusiastic, Giora gained the nickname ‘Hawkeye’ because of his amazing vision of more than 20/15, enabling him to pick out enemy aircraft long before his squadron mates. His story is of one man’s unfaltering dedication to his dreams and his country. As the leading jet ace it is one well worth telling and, critically, it can be told in his own words.
£16.99
Grub Street Publishing From Spitfires to Vampires and Beyond: A Kiwi Ace's RAF Journey
World War Two Spitfire pilot Owen Hardy was probably the last New Zealand ace to tell his story. He left home at 18 bent on joining the RAF and by 1942, aged only 20, he was at Biggin Hill with 72 Squadron under Brian Kingcome. D-Day found him flying over the Normandy beaches with 485 (New Zealand) Squadron. That he survived the war unharmed owed as much to luck as it did to his ability as a fighter pilot. Unable, though, to settle in civilian life afterwards in New Zealand, he returned to the RAF for the second phase of a remarkable career. Converting to jets, Hardy went on to command 71 Squadron, leading a Vampire aerobatic team with considerable success across Europe – dodging MiGs at the same time! But adapting to peacetime service wasn’t easy. Previously stimulated by the wartime environment and still passionate about flying, he was less enamoured with staff jobs; and this despite working on the introduction of a new, state-of-the-art missile system, Bloodhound. Then a fateful decision, to turn down command of a Javelin squadron and follow his mentor, led finally to disillusionment. Hardy pulls no punches in this forthright and refreshingly honest autobiography. In retelling his eye-opening story, editor Black Robertson shines a light on what it was like not just to fly in combat, but also on the changing face of a post-war RAF which arguably undervalued some of its heroes. From the heat of North Africa to the uncertainties of the Cold War, it’s a unique and enthralling tale.
£22.50
Grub Street Publishing Jet Provost Boys: True Tales from the Operators of the Jet Provost and Strikemaster
As a versatile and undemanding aircraft, the Jet Provost established itself as the basic trainer for the RAF from the late 1950s until its retirement in September 1993. In Jet Provost Boys, David Watkins explores the history of this magnificent flying machine through the vivid memories of former air crew from the RAF and foreign air forces. Alongside operating as a basic training aircraft, the Jet Provost had relative success within the civilian and military display flying circuit of the 1960s and 1970s. It was also part of the prestige Golden Eagle Flight at RAF Cranwell which taught the then-Prince of Wales how to fly. When the Jet Provost Mk. 5 model became the BAC 167 Strikemaster after some modifications, it became a counter-insurgency and light-attack aircraft. This capability allowed the aircraft to be sold to air forces around the world including Ceylon, Nigeria, New Zealand, Sudan and Venezuela where it played a reliable and effective role in multiple border disputes and internal warfare. It was crucial to the Sultan of Oman Air Force during the Dhofar War as the intervention of Strikemasters assisted in a significant turning point in the conflict. This book includes a foreword by Squadron Leader Terry Lloyd who was the leader of the 1964–1965 Pelicans display team as well as being illustrated throughout with black and white and colour photos. This latest addition to the Boys series is not to be missed and will appeal to all aviation fans.
£22.50
Grub Street Publishing Fleet Air Arm Boys: Volume One: Air Defence Fighter Aircraft Since 1945 True Tales From Royal Navy Aircrew, Maintainers and Handlers
The RAF's continuing role in the projection of air power in the defence of the United Kingdom and its overseas interests since the end of the Second World War is well known. However, the same cannot always be said about the Royal Navy's Fleet Air Arm (FAA), in part due to the ten-year gap between the retirement of the Harrier and the arrival of the F-35B and the Queen Elizabeth-class aircraft carriers. Flying high performance aircraft off a carrier demands not only a high level of skill, but also a considerable amount of courage and determination, not least to land back on a very small piece of real estate bobbing about in a rough sea, often at night, with no possibility of diversion. The nature of these operations has meant that the accident rate and aircrew losses were very high - and accepted as part of the job. With the arrival of the Queen Elizabeth and the Prince of Wales, it is time to redress the balance and bring the FAA's extraordinary story to the audience it so richly deserves through the words of those air and ground crews who have been part of it since 1945. What emerges is an amazing close-knit esprit de corps, often accompanied by a long-standing and still simmering rivalry between the RAF and the Royal Navy over who should project air power overseas. Enormous respect is shown by the aviators and ships' senior officers for the aircraft handlers and maintainers, who work long hours in a highly dangerous environment on the flight deck. This first volume looks chronologically at every aircraft type flown in an air defence role since 1945. Involvement in conflicts including Korea, Suez, the Falklands, Bosnia and elsewhere is included, and perforce the cost in human lives, even in everyday operations, frequently emerges. Balancing this are the everyday grind, the good times, the humour, the 'runs ashore' and the sense of pride in a job well done. All delivered in the words of the men themselves.
£20.00
Grub Street Publishing Luftwaffe Eagle: A WW2 German Airman's story
In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born in 1912, the third son of a district court judge, Erich grew up in an atmosphere of uncertainty following the First World War. In 1932 he started training as a brewery engineer, shortly before the Nazis came to power. The implications this had on the lives of average Germans are described in great detail. When war came in 1939, he became a navigator, successfully serving with the Luftwaffe's first pathfinding unit, then a special and little-known control commission in Morocco to monitor the disarmament of Vichy French forces. He then served as a navigator with a high-altitude squadron flying the relatively rare Ju 86 bomber fitted with a pressurised cabin in missions during the Battle of Britain. He then went to the Russian Front flying radar-equipped Ju 88s tracking Soviet fleet movements. This led to training as a pilot, following which Erich joined a special commando equipped with the revolutionary Arado Ar 234 jet. Shortly afterwards Erich flew the world's first jet-reconnaissance sortie over the invasion front. He ended his war in Italy. After the war, Erich moved with his wife to Australia where he lived peacefully until his death in 2005. With a detailed introduction from acclaimed Luftwaffe historian J. Richard Smith and illustrated throughout with photographs from private family albums, Luftwaffe Eagle is a fascinating insight into the life of an exceptional Luftwaffe pilot and navigator.
£12.99