Search results for ""grub street publishing""

Jimmy Sheddan was one of the many New Zealanders who joined the RNZAF, then left his native land to come to England to fight the enemies of Great Britain and her Empire during World War Two. Through his recollections we can share some of the trials and wartime tribulations they faced. Yet we can read too of the enormous amount of fun these men had despite the dangers and sacrifices of war. It is this quality which endears his book to us as well as the achievements of the airmen with whom he served. During the war, Jim Sheddan rose from the rank of sergeant pilot to squadron leader with 486 Squadron, a considerable achievement. After starting with Spitfires, then going onto the Typhoon, Jim became an expert on the Hawker Tempest, winning the DFC. In many ways his is a very special account as, amongst other things, he survived 19 hours in a dinghy off the French coast, a crash landing in a Tempest after a battle with a V1 flying bomb, and the advance across northern Europe in the final weeks of the war. Few Tempest pilots have told their story but Jim has, and in an honest, self-effacing way that will astound and enthral. With a foreword by AVM J E Johnnie Johnson, CB, CBE, DSO and 2 bars, DFC and bar.

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Churchills Few will forever be remembered by history as men who thwarted the seemingly invincible German war machine, when all seemed lost. They countered the full force of the Luftwaffe in the daylight battles during the summer of 1940, and in the night skies of the winter and spring of 1940/41. They were at the time, and still are, perceived as knights of the air, as our heroes. Now, five distinguished RAF airmen, four pilots and one radar operator/navigator, who fought that air battle during the Battle of Britain and the Blitz, have recounted their experiences in detail to author Steve Darlow. Their stories have never before been published, and they talk engagingly of their service life, combats, losses, injuries, friendships and fears flying Spitfires, Hurricanes, Blenheims, Beaufighters and Havocs. One pilot tells of the time he fell victim to the enemy My Spitfire stopped being a flying machine, it became a lump of metal. I was going down with it and I couldnt get out. I broke the seat by standing on it. The pressure throwing me into the bottom was terrific A Beaufighter radar operator remembers being involved in shooting down a German aircraft He took a vertical dive, struck the ground and exploded with a shower of incendiaries. I felt like a child with a new toy. I had at last proved myself but for some reason I suddenly felt a little sad. But Five of the Few is not just about the experiences of these men during 1940/41. They would also distinguish themselves in subsequent air campaigns night defence of the UK, offensive operations over the continent and support to D-Day and beyond. In between the aerial combats and ground attack operations, promotions, decorations and command responsibilities would come their way. But not all would make it through safely to the end of the war. One would end up behind barbed wire. Collectively Five of the Few is a war story of youth maturing, through aspiration and idealism, courage and bravado, fear and heroism, memory and reflection. It is a reminder of why so much was owed, and still is, by so many to so few.

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If you are told that you must follow a wheat, gluten or dairy free diet, where do you begin to work out what you can eat safely? One thing is for sure you will have to start cooking for yourself at home since there are very few ready meals available that will be suitable for your restricted diet. The simplest and safest course is to prepare your own meals, that way you will know for certain that your food does not include any hidden ingredients that might trigger your allergy or intolerance. Many people find cooking becomes a tyranny if they have to make family meals and then a small portion of allergy free food for one person. Simpler by far to prepare recipes that are delicious for the entire family. But if you have been used to relying on ready prepared meals you may not be a confident cook or you may not have a repertoire of dishes to rely on. This book will help you build up your confidence and encourage you to cook so often that you will become a stress-free cook. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. It provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, cheesecake, crumble, apple pie, sausage rolls, quiche, pitta bread as well as that much loved favourite sticky toffee pudding. There are also recipes for special occasions - from Christmas and birthdays to entertaining.

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Established in 1917 to train Royal Flying Corps aircrew, during WWI Duxford was also the base for two United States Aero Squadrons, 137 and 159, and by the end was a mobilisation airfield for three DH9 day bomber squadrons. During the 1920s and 30s, expansion continued apace, with three fighter squadrons, 19, 29 and 111, and the presence of many illustrious names, including Harry Broadhurst, Johnny Kent and Frank Whittle. The first aerodrome in Fighter Command to receive the Spitfire (in August 1938), Duxford rose to supreme prominence during the early part of the Second World War. Part of 12 Group detailed to protect the industrial midlands and north east Britain, the base’s role during the Battle of Britain was mired in controversy due to the ‘Big Wing’ tactics of Douglas Bader and Trafford Leigh-Mallory. From October 1942 to the end of the war, Duxford was essentially an American base for, variously, the 8th Air Force, 350th and 78th Fighter Groups. Postwar the RAF operated jets from the station until 1961 when the future was put on hold. Managing to avoid the ignominy of becoming a prison or sports complex, the Imperial War Museum finally came to the rescue making Duxford into today’s premier international air museum. Richard Smith’s research has led him to numerous previously unpublished collections from which he has unearthed some marvellous images of historical significance. A must for the collector, historian or veteran of the times.

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As commander of No. 11 Group, Fighter Command and responsible for the air defence of London and South-East England, Keith Park took charge of the day-to-day direction of the battle. In spotlighting his thoughts and actions during the crisis, Vincent Orange reveals a man whose unfailing energy, courage and cool resourcefulness won not only supreme praise from Churchill but the lasting respect and admiration of all who served under him. However, few officers in any of the services packed more action into their lives, and this book covers the whole of his career youth in New Zealand, success as an ace fighter pilot in World War I, postings to South America and Egypt, Battle of Britain, Command of the RAF in Malta 1942/43, and finally Allied Air Commander-in-Chief of SE Asia under Mountbatten in 1945. His contribution to victory and peace was immense and this biography does much to shed light on the Big Wing controversy of 1940 and give insight into the war in Burma, 1945, and how the huge problems remaining after the wars sudden end were dealt with. Drawn largely from unpublished sources and interviews with people who knew Park, and illustrated with maps and photographs, this is an authoritative biography of one of the worlds greatest unsung heroes.

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Coeliacs are people who suffer from a sensitive reaction to gluten, which is the protein found in wheat and rye. Similar substances are found in barley and oats. Since gluten damages the lining of the small intestine of coeliacs, it makes their ability to absorb adequate nutrients from food difficult, which results in severe illness resembling malnutrition. Coeliacs may be acutely ill with weight loss, tiredness, lethargy and breathlessness. The only treatment which can rectify a coeliac condition is a gluten-free diet. A coeliac must not eat any food which contains flour or wheat, barley or rye in any form. Ths means excluding bread, biscuits, crispbreads, cakes, pastry, pasta, breadcrumbs, semolina and food cooked in batter. Flour is also an ingredient in many tinned, packaged and processed foods as well as ready meals. A gluten-free diet can therefore pose major difficulties for the coeliac. This recipe book offers 200 recipes using special gluten-free flours, breads and pasta now available on the market, many of which coeliacs can obtain on a doctor’s prescription.

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Gestapo Hunter explores the charmed life and exceptional career of Ted Sismore, widely considered one of the RAF's very best wartime navigators and leaders. A quiet, unassuming man, Ted was one of only a handful of aircrew to complete a tour of operations in Blenheims in the summer of 1941.

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Helicopter Boys explores the role of helicopters in military and civilian situations. Acclaimed author Richard Pike, alongside fourteen contributors, share stories of the diverse nature of their operations. Each story is told with great detail conveying the action and excitement that helicopter pilots experienced with each journey.

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All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.

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During five years of research for the four volumes of the Fleet Air Arm Boys book series covering the post-war FAA, former personnel not only contributed a huge quantity of stories but also sent many thousands of photographs, largely taken by themselves, and mostly never previously seen. It soon became clear that what was needed was a stand-alone photograph-heavy book, showing off many of these superb photos to best effect by giving them up to a full page or more with high quality reproduction. Whereas the ‘Boys’ books are all about fascinating stories supported by photos, here you have fascinating photos supported by some explanation and the occasional short supporting story. The opportunity has also been taken to expand the coverage to cover the whole history from the start of the Royal Naval Air Service (RNAS) before the First World War to today, illustrating the changing equipment and roles of the service. Coverage is not limited to just a large representative group of aircraft, but also includes many ships and air stations. Most importantly, air and ground crew are highlighted throughout, both at work and at play, and those who lost their lives are suitably remembered. Flying with the Navy is a once-in-a-lifetime publication and a must-have for all devotees of this truly astounding branch of the armed forces.

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The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing specially commissioned how-to line drawings. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookbook is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school.

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In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges are both remnants of the voyaging past, green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods very much in present vogue. Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.

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The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Razavi has taken the fresh and varied cuisines of Iran, Armenia, Syria, Lebanon, Jordan, Egypt, Morocco and Turkey to create a beautiful vegan cookbook. Whether as a main course or for the traditional mezze, this book contains dishes that blend natural culinary delights from the various food cultures and combines them with contemporary approaches. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. The varied cuisines of the Middle East provide a wealth of vegan recipes.

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On the night of 4 July 1943, transport aircraft Liberator AL523 took off from Gibraltar’s North Front tarmac and within moments crashed into the sea with only one survivor, the pilot. The commander-in-chief of the Polish army and prime minister of the Polish government in exile, General Władysław Sikorski, was dead. Rumours as to the cause of the crash abounded. Was it pilot error? Was it, as officially classified, merely an accident, or was it, as the authors conclude in this riveting and meticulous study, an act of sabotage? In this extensive piece of research, Chris Wroblewski and Garth Barnard examine numerous primary sources, including the complete court of inquiry transcripts, produce detailed analysis of aircraft components and systems and unearth many little-known eyewitness accounts to give this investigation a compelling conclusion. Within the book the authors also dispel several conspiracy theories that have emerged since this catastrophe; particularly that this event was a disastrous assassination attempt with blame on the British, Soviets and Nazis. This is an exhaustive piece of investigative journalism that puts the record straight once and for all.

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Acclaimed author Andrew Thomas has chosen fifty fascinating cameos of individual actions or incidents across a wide variety of major and minor campaigns and scenarios ranging from the First World War to the present day. Each selection is accompanied by relevant, often rare, photographs. So, from the Battle of Mons in 1914 through shooting down a Zeppelin over Teeside, to WW2 Timor Ace ‘Butch’ Gordon in his Beaufighter in 1943 and a nightmare for Halifaxes over Nuremburg in 1944, to SAAF fighters over Angola in September 1985 and army support tasks in Mali in 2021, with many more in between, the author’s hand-picked personal choices make for gripping reading. A must for all those interested in the war in the air throughout history.

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This is the perfect guide for every budding forager. Exquisitely illustrated with full-colour paintings of all the plants and herbs in the book, ranging from dandelion and sorrel to sea beet and samphire, Edible Wild Plants and Herbs is both a cookbook and field guide to the identification and use of foodstuffs from the wild. There are almost 400 recipes covering nearly 100 different plant varieties and the illustrations, drawn from life by one of the country’s leading botanical artists, show the edible parts of the plants at their peak time for picking. In addition there is a calendar indicating what plants to look for at each season of the year, information on where the plants are found and how to identify them. In the past the home kitchen provided a family with all its medicines and cosmetics as well as its food, wine, pickles and preserves. Our ancestors were resourceful and imaginative and very much in tune with nature; this book recaptures their harmonious, sustainable way of life by setting down for the modern reader all that knowledge and lore. There are recipes for soups, sauces, main dishes, salads, pickles, jams, sorbets, as well as teas, syrups and lotions. Published originally in 1980 under the title All Good Things Around Us, this book became a classic work on the subject. It has been entirely revised and updated and redesigned with new recipes and information.

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Helicopters have been going to sea with the Royal Navy's Fleet Air Arm for over 70 years. Initially used for search and rescue (SAR) duties from aircraft carriers, the rapid development of both the helicopters and service experience resulted in them taking on the vital anti-submarine (and later anti-ship) attack roles. The 1956 Suez campaign saw the first operational use of Whirlwind helicopters for the insertion of troops by air into a battle zone, a capability which was expanded with more helicopters such as the Wessex, Sea King and today's Merlin. Through their vital role in the 1960s Indonesian Confrontation, the Commando helicopter force became universally referred to as the 'Junglies', by which name they are still known today. It is often said that if either of the 1982 Task Force aircraft carriers had been lost the Falklands War could not have been won. The same would surely have been true without helicopters. Their vital tasks, including inserting Special Forces behind enemy lines, protecting the Task Force from Exocet missile attack and recovering wounded troops whilst under enemy fire, are rightly hailed as being instrumental. At home, the essential SAR effort by both the Royal Navy and their RAF counterparts has resulted in incredible stories of saving lives against the odds. Royal Navy destroyers and frigates have also long since benefitted from having their own helicopter Flight aboard. Frequently operating in extremes of weather, flying a Wasp, Lynx or today's Wildcat from and back to a heaving deck is every bit as risky as flying fixed-wing aircraft off the carriers of old using the cat and trap system. Once dismissed as a novelty, the helicopter has more than proved itself. Indeed, for ten years until the arrival of the Queen Elizabeth-class aircraft carriers, the Fleet Air Arm's operational force was entirely rotary-wing. Today's Merlins and Wildcats, with their dedicated aircrew, maintenance and support staff continue to demonstrate just how vital an asset the helicopter has become. Here are the words of the men and women themselves, skilfully brought to life by Steve Bond and profusely illustrated in colour and b/w.

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This is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with its origin from the Zen philosophy. Particular care is taken in the selection of ingredients and prepared in such a way that their own taste is emphasized. The recipes are accordingly simple, but excellent in combination and taste. The vegetables are prepared according to the seasons from the garden or weekly market, with few ingredients. This cookbook combines local vegetables and fruits, rice and other cereals with Japanese ingredients such as miso, soy sauce, sake, the sweet wine mirin or the soup stock dashi and prepared using Japanese cooking techniques, such as tempura, Japanese-style barbecue way. They are simple and light, nourish body and soul and open up a new perspective on cooking and how we deal with food. The accompanying text illuminates the cultural background of the recipes and tells entertaining stories from the land of the rising sun. When a philosopher and trained chef team up with a gardener and food photographer, you can expect something special.

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Twelve years since The Daily Telegraph Airmen's Obituaries Book Two was published, Air Commodore Graham Pitchfork, has compiled ninety-one obituaries of outstanding aviators. With a focus on personnel from a range of air forces, including the RAF, USAF, RCAF, RNZAF and SAAF, there are a number of fascinating and distinguishable lives to read about. Those featured include MRAF Sir Michael Beetham, the longest-serving Chief of Air Staff in the RAF (apart from its founder Lord Trenchard); Brigadier General Paul Tibbets who commanded the USAAF bomber Enola Gay, which dropped the atom bomb on Hiroshima on August 6, 1945 and Wing Commander 'Dal' Russel, a highly decorated wartime Canadian fighter pilot, whose logbook recorded kills in the Battle of Britain and the Normandy invasion. There is also Lettice Curtis, the first woman qualified to fly a four-engine bomber and who by the end of the Second World War had flown over 400 heavy bombers, 150 Mosquitos and hundreds of Hurricanes and Spitfires as part of her role in the Air Transport Auxiliary. Civilians tales include the story of courageous Captain Jim Futcher whose VC-10 was hijacked by Palestinian terrorists in November 1974. As seen in previous editions, Book Three commemorates the lives of an exceptional group of individuals and reminds the reader of the talent and experience we have lost from the world of aviation.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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