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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.

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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.

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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.

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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.

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

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In 1965 Elizabeth David opened a shop in Pimlico, London, where she sold Le Creuset pans and other hard-to-get-hold-of kitchen utensils. The store, with its marvellous window displays, was as influential as her books would eventually be, pioneering a new generation of shops devoted exclusively to kitchenware. Rosi Hanson, who worked in David's shop for two years says, 'She was good fun, and the shop was magical. She rather loved being a shopkeeper, perhaps because it gave her a rest from writing. If someone wanted some very specific piece of equipment, I often heard her say: ;If you could come back, I think I may have one at home. On evenings when we stayed late to do the windows, she would make a picnic for us all to eat: terrine, things in jelly.' While she was still involved with the shop which bore her name, Elizabeth David Ltd, she produced a series of four little booklets: The Baking of an English Loaf, Dried Herbs, Aromatics and Condiments, English Potted Meats and Fish Pastes and Syllabubs and Fruit Fools which were sold exclusively in the shop. They were simple black and white productions which have now become rare, highly sought-after and very expensive collector's items. So Grub Street is delighted to have acquired the rights to these booklets from the David Estate and we are redesigning them as four hardback books in a slip case with specially commissioned beautiful artwork making them the perfect gift item. So for the first time in over 50 years these charming works will be available once again. Elizabeth David's books are all still in print today and they keep selling in quantities to each new generation of cooks who discover her and fall under her spell. And you can see her influence in the cooking of chefs such as Jeremy Lee, Shaun Hill and Rowley Leigh.

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There are over 500 recipes in this classic work from one of the country's most respected food writers. First published in the 1980 and twenty years in the making, now available again in a handsome new hardback edition. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables, Potato Dishes, Bean, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherd's Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luard's cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. Elisabeth Luard is the food columnist for The Oldie and a regular contributor to Waitrose Food Illustrated as well as many national newspapers. She is the author of ten cookbooks and two volumes of autobiography. ' ...this is one of the great cook books of all time.' - Tom Parker Bowles, Mail on Sunday ' ...puts other outpourings in the shade, such is its range, passion, erudition and downright deliciousness.' - Matthew Fort, The Guardian Weekend AUTHOR: Elisabeth Luard is a British food-writer, journalist and broadcaster specialising in the traditional cooking of Europe and Latin America (though she'll take a swing round Africa and India if asked), placed in its social, geographical and historical context. The step-daughter of a British diplomat, her early schooling was in Uruguay, Spain, France and Mexico

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elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adrià – the chef who earned elBulli it's worldwide fame – has been acclaimed as the best chef in the world. Ferran and his team at elBulli were the first to employ an industrial designer as part of their creative team. Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new ‘artifacts’ used either to prepare, cook, serve or perform Adrià’s unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adrià, and is a must for all devotees of this extraordinary chef and his restaurant. Swiss-born Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with a range of innovative clients working from the product design studio he created in 1999. The results of his work with elBulli combining the rigors of gourmet cuisine and the innovations of industrial design have been exhibited in the Pompidou Centre in Paris, in the D.Day, le design d’aujourd’hui.

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

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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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Originally intended as a trainer, the Anglo-French Sepecat jet, equipped with the very latest in weapon-aiming and navigational equipment, eventually became the backbone of the RAF's tactical strike-attack and recce forces for a decade from the mid-1970s.

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The work of the RAF's 100 Group remains one of the least known aspects of the 1939-45 war. Even less has been written about the specifics of day-to-day electronic warface operations and the countermeasures employed.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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From Richard Pike, author of Grub Street's bestselling Lightning Boys series, comes Hunter Boys, a fascinating insight into the experiences of those who flew the iconic Hawker Hunter - an aircraft known affectionately to many as `Queen of the Skies'. In fifteen separate chapters, pilots' stories of the dramas and demands of this incredible aircraft, which changed the future of fighter development, are related in distinctive style, including experiences of the legendary test pilot Neville Duke. One chapter details the remarkable tale of a pilot who flew an unauthorised sortie under London's Tower Bridge at the time of the 50th anniversary of the Royal Air Force. In another, the realities of war are recounted in a poignant personal account taken from diaries penned at the time of the 1971 Indo/Pakistan conflict. Further chapters describe individual experiences of flying in places as diverse as Aden, Gibraltar, Jordan and Kenya. The exceptional performance of this aircraft is evident throughout as is its well-renowned lengthy service life with the RAF and internationally. The scope, flair and pace of the writing in this book will appeal to the general reader as well as to the enthusiast.

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Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically over 400 different herbs, spices and flavourings found throughout the world and based on the extensive notes he made on his travels in 70 countries.

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

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

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

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

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

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

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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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Jane Grigson wrote of Italian Food ‘Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.’ Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today’s reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food – her personality and point of view come out on almost every page – organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David’s acclaimed writings are often cited as an inspiration by many of today’s leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

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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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