Search results for ""Grub Street Publishing""
Grub Street Publishing Flying through the Ranks
Inspired by the I Learnt About Flying from That' articles that first appeared in the RAF Flight Safety magazine Air Clues in the 1940s and continues to feature to this day. Men and women of every rank pilots, navigators, engineers, an RAF Regiment officer and airmen too reveal similar intriguing experiences in both war and peace.
£22.50
Grub Street Publishing The Taste of Belgium
First published in 1996, but out of print for many years, Ruth Van Waerebeek's wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.
£22.50
Grub Street Publishing Le Cordon Bleu Bakery School: 80 step-by-step recipes explained by the chefs of the famous French culinary school
Learn to bake your own bread with the acclaimed school. Le Cordon Bleu is the highly renowned, world-famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts and gastronomy. The teaching teams are composed of specialist chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1,450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois and much, much more. Discover recipes for traditional, regional and international breads from across the world as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.
£31.50
Grub Street Publishing From Jet Provost to Strikemaster: A Definitive History of the Basic and Counter-Insurgent Aircraft at Home and Overseas
This book covers the complete and long overdue history of the Hunting/BAC Jet Provost and Strikemaster, which for thirty-eight years trained generations of pilots and pioneered the RAF’s all-through flying training programme. Here, David Watkins has produced an extensive look at these aircraft after years of painstaking research assisted by veterans and historians. Having accessed the archives of the Warton Collection, he has amassed a range of rare photography to accompany the extraordinary history of these jets. From Jet Provost to Strikemaster is a work of narrative and technical detail which will satisfy the most avid aviation fans.
£22.50
Grub Street Publishing The Dal Cookbook
Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike. It is high protein and has practically no sugar in fact it is known as poor mans meat in India hence doctors now include this as an essential item in a diet for diabetics.
£16.99
Grub Street Publishing Macarons
Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own. Macarons are the aristocrats of pastry; these brightly coloured, mini meringues, daintily sandwiched together with gooey fillings, have become a holy grail for cookery fanatics and there are even food blogs dedicated to them. Like Pierre Hermés famous macarons, it would be difficult for any macaron book to surpass this one and indeed the hardback edition has been a universal bestseller (still in print 978-1-908117-23-6). There are 208 pages of recipes and beautiful food photography, and because making macarons is mostly about technique, rather than just a standard recipe, readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings. All the classics are here like dark chocolate, praline, coffee, and pistachio, but others feature the more unusual macarons that Hermé is justly famous for: Isfahan is one, with lychee, rose and raspberry, Arabesque with apricot and pistachio, Satine with passion fruit, orange and cream cheese, Mandarin and pink pepper, black truffles, balsamic vinegar as well as a bright-green macaron filled with fresh mint. Anyone interested in making macarons will find MACARONS the best book in print.
£22.50
Grub Street Publishing Spreading My Wings
The daughter of millionaire racing driver, Woolf Barnato, and grand-daughter of Barney Barnato who co-founded the De Beers mining company, by 1936 Diana had had enough of her affluent, chaperoned existence and sought excitement in flying, soloing at Brooklands after only six hours training. She has followed her own instincts ever since. Joining the Air Transport Auxiliary in 1941 to help ferry aircraft to squadrons and bases throughout the country, she flew scores of different aircraft fighters, bombers, and trainers in all kinds of conditions and without radio it has to be remembered. She lost many friends, a fiancé and a husband before 1945 but continued to fly. In 1962 she was awarded the Jean Lennox Bird Trophy for notable achievement in aviation and then her greatest moment in 1963 flew a Lightning through the sound barrier becoming the fastest woman in the world. She was awarded the MBE in 1965. Her remarkable memoirs, lauded when first published in hardback, are now available in paperback. Brimming with adventure, anecdotes and famous names, the book makes compelling reading. It is the story of a very special woman who, now in her eighties, continues to live life to the full from her home in Surrey.
£12.99
Grub Street Publishing The Basic Basics Jams, Preserves and Chutneys Handbook
Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerites most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britains best loved cookery writer.
£8.99
Grub Street Publishing The Basic Basics How to Cook from A-Z
This is the handbook for the starter cook ingredients and techniques are listed alphabetically for quick and easy reference everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? Youll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of todays sophisticated, complicated chef-orientated cookbooks never have in them.
£8.99
Grub Street Publishing World Vegan: Irresistible International Plant-Based Recipes
Eating vegan is easy when you are interested in world food: countries worldwide are full of meat, fish and dairy-free recipes and offer infinite possibilities. Learn how to cook diverse and colourful meals, all the while discovering different cultures by exploring traditional dishes. The book outlines the philosophy behind plant-based cooking, as well as the key ingredients to have every day at hand. You will then discover multi-cultural vegan recipes - most of the time gluten-free - breakfast (salty porridge, Danish pastry, onigiri...), different dishes (shakshouka, squash and chestnut risotto, currys, bakso...), gourmet desserts (tiramisu, cheesecakes, rustic tarts...), as well as quick-to-make sandwiches (falafel kebab, banh mi burger, etc.), sweet gourmet snacks (babka, cookies, alfajores...) and appetizers (aioli, tapas, samoussas...). Alice Pages is a plant-based chef, food stylist, photographer, and food consultant. A leading figure in the vegan movement who travels around the world, she enjoys linking her love for travelling with cooking on her different social media platforms and blog (earlybrawd.com).
£22.50
Grub Street Publishing Vegan Camper Van Cooking: Simple and Healthy Recipes for Cooking Anywhere on Two Hotplates
Sustainable vegan cuisine for beginners and ambitious cooks Everyday recipes made from seasonal ingredients Minimalistic cooking for maximum taste A camper van cookbook inviting you to linger and savour, for the increasing numbers of people taking to the open road Vegan food from a van kitchen: vantastic! Vegan cooking doesn't need to be complicated. On the contrary, the recipes in this cookbook are so simple they can be easily prepared on two hotplates in a camper van. If you long for more variety and freshness in your diet at home or on the road but are reluctant to spend hours in the kitchen, this is the perfect book for you. The recipes are ideal both for those eager to prepare a quick yet delicious weekday dinner, as well as those willing to invest a little more time to create interesting new food combinations. During her travels the author visits farmer's markets, health food stores, and packaging-free shops, drawing inspiration from the people she encounters. These very personal stories add a special zest to the various dishes. She says: 'The big challenge of the camper van kitchen is to achieve as much taste, finesse, and variety in your cooking as if you were at home, while being confined to a very small space. Instead of four hotplates I only have two. Sounds complicated, but it can actually be rewarding: the space constraints force me to figure out how to simplify, or even reinvent a particular recipe.' Beautifully illustrated, this book enables you to experience a life on the road to the full.
£20.00
Grub Street Publishing Me262: Hitler's Jet Plane
The Me 262 was the world’s first operational military jet. Hitler believed that it would become Germany’s ‘miracle weapon’ and took a great personal interest in its development. Pilot Mano Ziegler was involved from its inception and contributed to its design and testing. Could the Me 262 have broken Allied supremacy in the air? Why did it take so long to come into service and why were hundreds of German pilots sacrificed in developing it? Most important of all, why did the Me 262 prove not to be the unparalleled success that Goering claimed it would be and what role did Hitler play in this ultimate failure? These are some of the questions this compelling book answers.
£22.50
Grub Street Publishing V Force Boys: All New Reminiscences by Air and Ground Crews Operating the Vulcan, Victor and Valiant in the Cold War
The V Force consisted of three four-jet bombers, the Valiant, the Vulcan and the Victor, all required as part of the nuclear deterrent in the Cold War following the end of the Second World War. The Valiant was less aerodynamically advanced than the other two and went into service in 1955. The Vulcan entered service in 1956 and the Victor a year later. The Valiant finished operating in 1965 and the Vulcan in 1984. The later Victors were converted into refuelling tankers and carried on until 1993. V Force Boys contains a fascinating collection of previously unpublished stories by V Force ground and aircrew for all three V bombers. Among other highlights, the book includes a first-hand account of dropping the last UK H Bomb, a description of how all the aircraft navigated before the days of GPS, the training the crews received and an armourer's account of how the nuclear weapons were moved with complete safety but not in the regimented way that might be expected. In addition there are chapters which tell of incidents that would not be found in the RAF historical annals but show how the vigilant guarding of the UK had its lighter moments. A must for all Vulcan, Victor and Valiant enthusiasts.
£14.99
Grub Street Publishing Flying Forwards Facing Backwards: Captivating Tales From a Vulcan and Nimrod Air Electronics Officer
Since he was a child in the 1950s watching Vampires and Meteors operating from RAF Turnhouse, Jim Walls wanted to fly aircraft, he just never envisaged that his flying career would be spent in the back seat as opposed to the front. Jim guides readers through his 40-year RAF career that started as a Boy Entrant at RAF Cosford, then as an air radar tradesman, before specialising as an air electronics operator (AEOp) in the Nimrod MR1, and later as an air electronics officer (AEO) who flew in Nimrod R1s and Vulcan B2s. With detailed insight into the world of radar, electronic countermeasures and signals intelligence, Jim highlights the role they played in warfare for numerous operations during the Cold War as well as the Falklands campaign, First Gulf War and Bosnian War. He also recalls the peacetime role of the Nimrod and Vulcan with stories from his time on 51, 120 and 617 Squadrons. As well as focusing on his career, Jim gives his viewpoint on matters such as Operation Black Buck and the reduced war-fighting capability of the Vulcan as it neared retirement. This fascinating book showcases the vital role that AEOs held and the importance of radar and electronic warfare in the fight against enemy forces. It is also a tribute to the much-loved Cold War icons, the Nimrod and the Vulcan. With photography throughout, mainly from the author’s personal collection, this book will appeal to Cold War enthusiasts and fans of the iconic jets of that era.
£22.50
Grub Street Publishing Cold War Boys Overseas
Until the end of the Cold War in 1990, the RAF had several major bases worldwide largely in those areas where the service had been based during the inter-war years. In Cold War Boys Overseas contributors recall their time at these foreign destinations.
£33.88
Grub Street Publishing Century of British Cooking
2015 would have been the year the redoubtable Marguerite Patten celebrated her 100th birthday. Sadly, she died on the 4th June 2015, just five months short of her birthday. In her honour, Grub Street is reissuing a new edition of the first book we published by Marguerite back in 1999, her comprehensive Century of British Cooking.
£13.50
Grub Street Publishing Sourdough Mania
Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.
£18.00
Grub Street Publishing Vegan BBQ
Over 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, it’s time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britain’s fastest-growing lifestyle movements.
£14.99
Grub Street Publishing Everyday BBQ: All Year Outdoor Grilling
The BBQ season needn't end at the close of summer! This book demonstrates why you should be barbecuing all year and not just when the guests are round. With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your guests. Vegetarians, too, will have plenty to love in this sumptuous volume. From straightforward to imposing, the recipes in this book will keep your grill BBQ every day - no matter whether gas or charcoal. BBQ recipes for all-year-round 100 recipes for every occasion, from straightforward to imposing Includes dinner menus straight from the BBQ: festive appetisers to Christmas goose to desserts
£15.99
Grub Street Publishing The Game Cook: Recipes Inspired by a Conversation in My Butcher's Shop
On visiting his local butcher, Norman Tebbit, food lover and family cook wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less money. 'I think mostly', replied the butcher, ' it's because they don't know how to cook them - and they think it would be very difficult'.First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favourite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit and many more.Whether the recipe is a relatively simple casserole, or a more challenging dish, the easy-to-follow- style guarantees consistent results. The book also includes a concise guide to game, instructions on preparation, advice on kitchen equipment, handy conversion charts and individual hints and tips on the various game included.Written with humour, The Game Cook is a practical handbook of mouth-watering recipes for eco-cooks, traditional food-lovers and those who are looking for some money-saving ways to provide tasty, wholesome meat dishes to the family.
£14.99
Grub Street Publishing Vegetarianism: A History
Though the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnostics, philosophers, founders of religion and even an Emperor. Not surprisingly vegetarians have often been discriminated against sometimes tortured, even killed for their beliefs. So the history of vegetarianism is also a history of dissidence and revolt. Colin Spencers comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places, horrifying in others. The breadth of Spencers research is quite outstanding and makes for a truly erudite read. He begins in pre-history and ends in the present day. Colin Spencer is one of the countrys leading food historians but his prolific output has not been limited to this field alone. He has written nine novels, a dozen cookery books, has had six plays produced, as well as writing for television and film and was food columnist for The Guardian for thirteen years. He has also written two other Grub Street titles: British Food (9781908117038) and From Microliths to Microwaves (9781908117007).
£15.00
Grub Street Publishing Shot Down in Flames
On 12 August 1940, during the Battle of Britain, in an engagement with Dornier Do 17s, Geoffrey Page was shot down into the English Channel, suffering severe burns. He spent much of the next two years in hospitals, undergoing plastic surgery, but recovered sufficiently to pursue an extremely distinguished war and post-war career. This eloquently written and critically acclaimed autobiography tells of his wartime exploits in the air and on the ground. He was a founder member of The Guinea Pig Club – formed by badly burnt aircrew – and this is a fascinating account of the club, of the courage and bravery of ‘The Few’, and of Geoffrey’s later life and achievements, most particularly in the creation of The Battle of Britain memorial.
£10.99
Grub Street Publishing From Jet Provost to Strikemaster: A Definitive History of the Basic and Counter-Insurgent Aircraft at Home and Overseas
This book covers the complete and long overdue history of the Hunting/BAC Jet Provost and Strikemaster, which for thirty-eight years trained generations of pilots and pioneered the RAF’s all-through flying training programme. Originally designed and built in 1951 as a private venture by Percival Aircraft in Luton, the Jet Provost became the primary jet-powered training aircraft for the RAF following a series of experimental courses at RAF Hullavington in 1955. By 1957, there was a contract for the production order of 100 Jet Provost T Mk. 3s. The Jet Provost even had a display flying team between 1958 and 1976 but was eventually withdrawn from RAF service in July 1993. The development of the BAC 167 Strikemaster in the 1960s saw a light-attack aircraft designed for counter-insurgency operations and predominantly used by overseas air forces. Adopted by thirteen air forces, both types have seen an array of action – from the Dhofar War to operating as close support and counter-insurgency against well-armed, communist-back guerrillas. Despite some 723 Jet Provost and Strikemaster airframes produced between 1954 and 1983, these aircraft have been overlooked in contrast to other jet types in the same period until now. David Watkins has produced an extensive look at these aircraft after years of painstaking research assisted by veterans and historians. Having accessed the archives of the Warton Collection, he has amassed a range of rare photography to accompany the extraordinary history of these jets. From Jet Provost to Strikemaster is a work of narrative and technical detail which will satisfy the most avid aviation fans.
£22.50
Grub Street Publishing Cold War Boys: PREVIOUSLY UNPUBLISHED TALES OF DERRING-DO FROM LIGHTNING, PHANTOM AND HUNTER PILOTS
When the US president, Harry S Truman, declared the Truman Doctrine in March 1947, he could not have known that the resultant Cold War would persist for over 40 years until the dissolution of the Soviet Union in December 1991. In addition to nuclear and conventional military friction between the Eastern and Western blocs, the struggle for dominance involved a remarkable range of activities including the space race, psychological efforts, espionage, even rivalry at sporting functions and technological events. This diversity is reflected in the 20 chapters of Cold War Boys which opens with a vivid description from the author of survival procedures used by English Electric Lightning pilots in the event of nuclear war. From there on, various contributors share their original experiences on a range of fixed-wing aircraft and rotorcraft across the world including tales from RAF Germany, the Falklands and the Far East. Each story demonstrates some of the intriguing circumstances faced by aircrew and ground crew whose tenacity and professionalism had to cope with miscellaneous situations of danger, excitement, risk, pathos and humour. This book serves as a reminder of what air forces faced during the Cold War years as the ever-present threat of nuclear war persisted. A must for all aviation fans.
£22.50
Grub Street Publishing Javelin Boys
The Gloster Javelin was the UK's first line of night and all-weather air defence both at home and in RAF Germany. In the 1950s, when it replaced the Meteor and Venom, this revolutionary bomber interceptor became integral to many great stories told here in terrific detail. With an unorthodox aerodynamic design, the Javelin initially had major production issues, which included a tendency for engines to self-destruct under certain conditions. Despite this and the criticism it faced - its nicknames included 'Flying Flat-Iron' and 'Harmonious Dragmaster' - the aircraft still receives much affection from its former aircrew. Starting from the first deliveries of Javelins in 1956 until the final withdrawal from RAF squadron use in 1968, Javelin Boys describes adventures in Cyprus, Singapore during the Indonesian Confrontation and Zambia during the Rhodesian declaration of UDI. In this period a total of 434 Javelins were built, with their use spanning across eighteen different squadrons. Steve Bond has interviewed a number of veterans, all with captivating tales of their time on the aircraft. Alongside their anecdotes is a detailed history of this unusual aircraft, accompanied by photography. This book is bound to appeal to all aviation fans.
£14.99
Grub Street Publishing Gnat Boys
The Folland Gnat was used by the RAF mainly in the advanced training role, in the 1960s and 70s, where it proved to be an ideal lead-in trainer for high-performance aircraft such as the iconic Lightning, the first RAF supersonic fighter. It was also the aircraft used by the famous Yellowjacks formation aerobatic team, formed in 1964, the forerunner of the world-famous Red Arrows team which was equipped with the Gnat for over a decade before being replaced by the Hawk in 1980. Lesser known, the Gnat was also used as a lightweight fighter by both the Indian and Finnish air forces. In the case of India, the Gnat, later called the ‘Ajeet’ (Midge), saw combat experience in the Indo-Pakistani wars, most notably in the Battle of Boyra. Today, over 60 years since the aircraft first flew, several Gnats continue to be operated from North Weald Airfield in Essex by the Heritage Aircraft Trust under the brand, the Gnat Display Team. This book relates the history of the aircraft and includes many fascinating and untold stories by those who flew the aircraft, many of them well-known and distinguished aviators including those from the Indian and Finnish air forces. There is also a focus on the civilian life of the Gnat in the 21st century with accounts from those who continue to fly the aircraft with the Heritage Aircraft Trust. Gnat Boys is set to become one of the most sought-after books about aviation covering a very special era in aviation history, a must read for everyone with an interest in stories of human trial and endeavour.
£22.50
Grub Street Publishing Buddha Bowls: For Vegans, Vegetarians and Pescatarians
The perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a 'must' on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing. The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavours come together in a bowl to create a harmonious overall meal. The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being. In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated supper bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all. Each bowl in this book is put together as an ideal mix. Whatever you like is allowed, and anyone who wants can simply replace individual components. In this way, everyone gets full, happy and completely satisfied in their own personal way. It's so easy to mix and match parts of the meals to make your own combos for healthy comfort food that tastes great and is simple to prepare.
£15.99
Grub Street Publishing Gallantry in Action
When the Royal Flying Corps and the Royal Naval Air Service merged on 1 April 1918, to form the Royal Air Force, the new command needed to have its own gallantry medals to distinguish itself from the Army and the Royal Navy. Thus the new Distinguished Flying Cross came into being. Not that this new award (along with the Distinguished Flying Medal for non-commissioned personnel) came into immediate use, but as 1918 progressed, awards that earlier might have produced the Military Cross or Distinguished Service Cross, became the Distinguished Flying Cross. By the end of WWI a large number of DFCs and First Bars had been awarded, but only three Second Bars had been promulgated for First War actions. Before WWII erupted, only four more Second Bars had been awarded, for actions largely in what we would now call the Middle East. By the end of the WWII, awards of the DFC and First Bars had multiplied greatly, but only fifty Second Bars had been awarded (and Gazetted), making fifty-seven in all between 1918 and 1946. To this can be added three more, awarded post-WWII, between 1952-1955, making a grand total of sixty. Still a significantly small number of members of this pretty exclusive ‘club’. Within the covers of this book recorded for the first time together are the mini-biographies of all those sixty along with the citations that accompanied their awards, or in some cases the recommendations for them. Also recorded are citations for other decorations such as the Distinguished Service Order, et al. The recommendations were often longer than the actual citations themselves, and during periods of large numbers of all types of awards, these citations did not make it into the London Gazette, recording name of the recipient only. As the reader will discover, the range of airmen who received the DFC and Two Bars, cover most of the ambit of WWII operations, be they fighter pilots, bomber pilots, night-fighter aircrew, aircrew navigators, engineers, etc, or reconnaissance pilots. Each has interesting stories, proving, if proof be needed, their gallantry in action.
£18.00
Grub Street Publishing Vegetarian Cooking Step by Step
Through more than 500 step-by-step photos, this cookbook explains the basic techniques of vegetarian cuisine and contains some of its best recipes. The book is divided into four sections: on cereals, vegetables, tofu, seitan and tempeh, and nuts and seeds. Each section opens with an introduction to the characteristics, properties and uses of the ingredients. This is one of the most visual recipe books on the market; simultaneously tempting the eye by showing all the natural ingredients at their best while describing a host of delicious recipes. Most of the recipes are simple one pot creations laden with fresh vegetables, such as Radicchio Tarte Tatin, Bulgur with Broad Beans and Courgettes, Orzo with Peas, Carrots and Peppers, Fennel Risotto, Rice Noodles with a Medley of Vegetables, Lentil and Millet Soup, Pumpkin Gnocchi, Beetroot Dip, Sesame Crackers, Vegetable Miniburger, and Sweet Polenta. The Index listing all the recipes has easy to read icons showing the dishes which are dairy free, egg free and gluten free. This is an ideal book for novice cooks who want to see recipes visually laid out by the step-by-step techniques for every stage of preparation and will be especially useful to students about to embark on their first tentative attempts at cooking away from home. Lena Tritto is a cookery teacher and a graduate in Chinese medicine from the Tao School in Bologna. For several years she organized cookery workshops for primary school children and recently has provided classes for cooks and kitchen staff of nurseries and preschools in Reggio Emilia.
£13.49
Grub Street Publishing Solo2Darwin
Solo2Darwin documents one woman's exhilarating journey across the world.Eschewing the convenience of modern aero technology, Amanda chose to experience the authentic adventure and flew solo in a Tiger Moth just like her idol Amy Johnson.
£20.00
Grub Street Publishing Harrier Boys
In the second volume of Harrier Boys, the history of this remarkable aircraft in service with UK armed forces is illustrated through personal reminiscences of the people who worked with it. The book features the evolution of Harrier II, and updates to the Sea Harrier.
£14.99
Grub Street Publishing Your Brick Oven
Russell Jeavons has owned and cooked at a unique restaurant in one of South Australia's prized wine districts. It is famous for the fact that everything is cooked entirely in Russell's wood-fired brick ovens.Not every household can accommodate a brick oven in their garden but its something many keen home cooks aspire to. Buy this book and dream!
£18.56
Grub Street Publishing Margaret Costa's Four Seasons Cookery Book
Originally published in 1970 and re-issued by Grub Street for the first time in 1996, our new edition hit the bestseller lists and went on to sell over 20,000 copies and its reappearance was praised by contemporary cookery stars like Nigel Slater, Delia Smith and Simon Hopkinson. Also in that year Margaret Costa was honoured at the prestigious Glenfiddich Awards. Margaret Costa came to prominence by replacing Robert Carrier as the Sunday Times cookery writer, and although this was her only significant book, it's hugely influential and was named by Observer Food Monthly as one of the Top 50 Cookbooks of All Time. The book has stood the test of time and indeed many of those writers who praise her also admit that they have taken their inspiration from her wonderful writing. The book is organized according to the seasons, and within each one there are also themed chapters such as Olives, Comforting Breakfasts or Proper Puddings. This is a modern classic which no cookery collection should be without.
£16.99
Grub Street Publishing Preserving, Potting and Pickling: Food from the Store Cupboards of Europe
For centuries the storecupboard was the most important feature in every European castle, house or hovel. Its contents were jealously guarded and fiercely protected because they represented survival. In Preserving, Potting and Pickling Elisabeth Luard chooses the best of these larder-store treasures to give recipes for pickles to jams, bottled sauces to potted and dried meats, and directions for drying and storing vegetables, pulses, herbs and funghi. She goes on to present whole meals built around convenience foods such as Portable Soup (the original soup-cube) and the two ketchups - mushroom and tomato - which have provided the secret ingredient for so many of our ancestors delicious dishes. There are recipes for storable treats like French pain d'epices (better a month or two in the cupboard) and sweets such as the lovely honey-and-almond turron of Moorish Spain and the marzipan specialities of southern France. Finally the book offers a section on natural home remedies from soothing syrups to herbal teas. Very much a companion volume to her highly acclaimed European Peasant Cookery this treasure trove is illustrated throughout with the author's own delightful drawings and paintings. Proving once and for all that fast food need not be junk food, Elisabeth Luard will once again enchant her world-wide audience with her enthusiastic celebration of good food and good husbandry. This is a timely and practical tribute to the wisdom of the past.
£22.50
Grub Street Publishing Vegan Recipes from Spain
Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.
£17.09
Grub Street Publishing Akelare: New Basque Cuisine
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the worldHere in this visually stunning production you will find some of the culinary creations of Pedro Subijana from the last ten years and you will find excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team.
£27.00
Grub Street Publishing El Celler de Can Roca: Redux Edition
El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics. The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour.
£27.00
Grub Street Publishing World War I in Cartoons
Using images from a wide variety of international wartime magazines, newspapers, books, postcards, posters and prints Mark Bryant tells the history of World War I from both sides of the conflict in an immediate and refreshing manner that brings history alive. The book contains more than 300 cartoons and caricatures, in colour and black and white, many of which are published here in book form for the first time. Artists featured include such famous names as Bruce Bairnsfather, H.M.Bateman, F.H.Townshend, Alfred Leete, E.J. Sullivan, Lucien Metivet and Louis Raemaekers, with drawings from the Bystander, London Opinion, Daily Graphic, Punch, Le Rire, Simplicissimus and Kladderadatsch amongst many others.
£12.00
Grub Street Publishing Bread and Oil: A Celebration of Majorcan Culture
Coarse bread rubbed with tomato or garlic and then bathed in olive oil, is common to all the Mediterranean cultures. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. In Bread & Oil Tomás Graves celebrates the Majorcan character as reflected in its eating habits. He makes the sights, sounds, scents and people of the Spanish island spring to life so brilliantly in this creative triumph. Part adventure, part history book, part travelogue, part restaurant guide and part cookbook, the reader is charmed throughout. Recipes reflect the indigenous ingredients; wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil, and guacamole with tomatoes and onions. Originally published as Volem pa amb oli in the native Catalan language of the Balearics, this new revised and updated English-language edition of Graves' book offers an informative guide not only to an overlooked culinary tradition, but also to the immense cultural transition that's changing the face of Europe.
£12.99
Grub Street Publishing Vulcan Test Pilot
In June 2007 a very special event will happen in the aviation world. A restored Avro Vulcan Mark 2 XH558 will take to the air again to help commemorate the 25th anniversary of the Falklands conflict. To coincide with this the memoirs of one of its test pilots, Tony Blackman, will be published the first ever book about test flying this monumental delta-wing aircraft which dominated the history of the late 20th century. Tony is the ideal man to write such a tale as he flew no less than 105 of the 136 built, logging 850 flights at over 1,327 hours. His book will describe in laymans terms what it was like to tame the first prototypes and to master the unusual characteristics necessitated by the Vulcans shape. Although Tony puts the developments, demonstrations, incidents and accidents in their political and historical context, his story is a highly personal one. He explains how this awesome aircraft became a national treasure and captured the imagination of the whole country. His words, descriptions and hitherto largely unpublished photographs will make people feel as he did the excitement of handling such an incredibly powerful monster always in the knowledge that he had to be in complete charge all the time as the monster could and did bite back.
£12.99
Grub Street Publishing A Most Secret Squadron
Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618s primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, codenamed Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the bouncing bomb. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases.
£18.00
Grub Street Publishing The Complete Robuchon
Robuchon is the most influential French chef of the post-nouvelle cuisine era. Since the mid-eighties, he has been called the primus inter pares of Paris’ three star chefs for his work both at Jamin and at his eponymous restaurant. He is renowned for the relentless perfectionism of his cuisine. His food was seen as instrumental in leading French cuisine away from the excesses – and excessive reductionism – of nouvelle cuisine. In particular, his cuisine is seen as harkening back to a more authentic, even bourgeois French cuisine – cuisine actuelle – which focuses on making each ingredient taste of itself. He has mentored such distinguished chefs as Gordon Ramsay and Michael Caines and his signature dishes include a cauliflower cream with caviar and potato puree.In “The Complete Robuchon” he offers us his recipes (over 800), secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels, to his renowned potato puree every dish is described in detail starting with the ingredients, he tells you how to clean and prepare them down to the way to hold the pan and precise cooking times. It is all here – a catalogue of the basics of French cuisine and a broad sampling of dishes that have earned the author his titles of glory and his truly imaginative recipes from L’Atelier.Born in Poitiers in 1945, Joel Robuchon became the official chef of La Tour de France, where he learnt a variety of diverse regional techniques. At 28, he became head chef at Harmony-Lafayette, overseeing 3,000 meals a day. In 1981 he launched Jamin in Paris and within three years had received three Michelin stars. In 1996 he left his Parisian restaurant, establishing L’Atelier de Joel Robuchon in Tokyo. He opened another L’Atelier in Paris in 2003 and has since established Ateliers in Las Vegas, New York and London.
£22.50
Grub Street Publishing Cooking on the Bone
Weve sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings. Jennifer McLagan teaches home cooks the secrets of cooking chicken, beef, lamb, pork, and fish on the bone. Each chapter includes recipes for stocks, soups, ribs, legs, shins and tails, as well as detailed diagrams of the various cuts for front, middle and back ends. There are a wealth of recipes to discover such as Roasted Marrow Bones with Parsley Salad, Rabbit in Saffron Sauce with Spring Vegetables, Grilled Quail with Sage Butter and Duck Legs with Cumin, Turnips and Green Olives. Now is the time to follow the trend and find yourself a good butcher who will supply you with cuts of meat on the bone. Jennifer McLagan has more than twenty-five years experience in the food world. She has worked as a chef in her native Australia, as well as in London and Paris. Now based in Canada she is an internationally renowned food stylist and a food writer. Her work has appeared in many cookbooks and magazines including Gourmet and Fine Cooking. This, her first book is sure to become a seminal work.
£14.99
Grub Street Publishing Moroccan Cuisine
More than just a collection of recipes, Moroccan Cuisine also contributes to our understanding of Morocco, its people, their culture and the influences that played a part in establishing the particular cookery of the country.
£10.99
Grub Street Publishing Facing Armageddon: With the RAF on Christmas Island 1961–1962
After being called up for National Service in July 1960, twenty-year-old Chas Hall joined the RAF and signed on to extend his time for an extra three years becoming a regular serviceman. Following initial training, he became a wireless operator and served at RAF Mildenhall. It was shortly after this that he got his first foreign posting in late 1961 to Christmas Island. It was on this island, that Chas encountered the horrors of nuclear testing. In an operation codenamed ‘Brigadoon’ by the British government and ‘Dominic’ by the Americans, Chas experienced 25 atmospheric nuclear tests. This he describes as his ‘12-month sentence’ alongside over 300 British and 10,000 American servicemen who were posted to one corner of a remote coral island. Facing Armageddon reveals the true extent of the controversial nuclear testing and how it affected servicemen; with 25 men dying during Chas’s time on Christmas Island and many more suffering mentally as they continued serving on the island. With the British government announcing medals for nuclear test veterans in November 2022 to recognise their contribution in the tests after a four-year campaign by participants and The Mirror newspaper, Chas’s story gives insight to why these servicemen deserve the recognition for their part in these tests. This book will contain a number of unpublished photos from the author’s personal collection and is an essential piece of work in understanding the tough conditions servicemen faced during their time on Christmas Island.
£20.00
Grub Street Publishing V-Bombers: Britain's Nuclear Frontline in the Cold War
This is the story of a very British deterrent. Much has been written about the V-bombers – the Valiant, Victor and Vulcan – but virtually nothing has been said about their strategic nuclear strike role. How would Britain’s small force of subsonic bombers have retaliated following a Soviet attack? Would they have succeeded in visiting thermonuclear catastrophe on their Soviet targets? V-Bombers: Britain’s Nuclear Frontline in the Cold War is the first detailed account of the operational capability and credibility of the airborne nuclear deterrent during the peak years of confrontation with the Soviet Union. This book is the product of seven years of research by the author, Dr Tony Redding. It includes a great deal of fresh material on V-Force weapons, war mission, targeting, vulnerabilities and tactics for attacking targets within Soviet Russia. Over 70 V-Force aircrew and ground crew were interviewed and over 300 operational research reports and other official documents reviewed. The author demonstrates how the V-bombers retained a unilateral capacity to destroy a small number of the very largest cities in the Soviet Union in the period until the handover of the strategic nuclear deterrent to the Polaris submarines in 1969. This core retaliatory threat, centred on the destruction of Moscow and Leningrad, was judged severe enough to undermine Russia’s position in relation to the United States. In short, a few British V-bombers had the destructive capacity to destabilise the balance between the superpowers. The book concludes that, within the first few hours, a small force of surviving V-bombers could have unleashed the explosive power of all Allied bombs dropped on Germany in six years of war. A sobering thought and a fascinating and necessary read for all those interested in this period of history.
£22.50
Grub Street Publishing Hawkeye: The Enthralling Autobiography of the Top-Scoring Israel Air Force Ace of Aces
For more than thirty years, Giora Even-Epstein flew fighters for the Israel Air Force, achieving recognition as a highly skilled military aviator and the highest-scoring jet-mounted ace with the most number of confirmed victories in the French Mirage. Having overcome numerous hurdles just to learn how to fly, he went on to compile a record of Arab MiGs and Sukhoi kills that bettered any other combat aviators’ tally in the entire world. This fast-moving autobiography details his experiences particularly in the intense conflicts of 1967, the Six Day War, and 1973, the Yom Kippur War. The reader shares the cockpit with him as he describes every action he undertook with 101 and 105 Squadron, including the greatest jet-versus-jet air battle in history with four MiG-21 kills in one engagement. His final score was seventeen aerial victories. After his last battle he became commander of the First Jet Squadron, 117, began civilian flying, retrained to command 254 MMR Squadron in the 1982 Lebanon War, and flew the F-16 at the age of fifty before retirement. Along the way he met numerous fighter pilot legends such as Douglas Bader, Al Deere, Pierre Clostermann and Randy Cunningham. Affable and enthusiastic, Giora gained the nickname ‘Hawkeye’ because of his amazing vision of more than 20/15, enabling him to pick out enemy aircraft long before his squadron mates. His story is of one man’s unfaltering dedication to his dreams and his country. As the leading jet ace it is one well worth telling and, critically, it can be told in his own words.
£16.99
Grub Street Publishing From Spitfires to Vampires and Beyond: A Kiwi Ace's RAF Journey
World War Two Spitfire pilot Owen Hardy was probably the last New Zealand ace to tell his story. He left home at 18 bent on joining the RAF and by 1942, aged only 20, he was at Biggin Hill with 72 Squadron under Brian Kingcome. D-Day found him flying over the Normandy beaches with 485 (New Zealand) Squadron. That he survived the war unharmed owed as much to luck as it did to his ability as a fighter pilot. Unable, though, to settle in civilian life afterwards in New Zealand, he returned to the RAF for the second phase of a remarkable career. Converting to jets, Hardy went on to command 71 Squadron, leading a Vampire aerobatic team with considerable success across Europe – dodging MiGs at the same time! But adapting to peacetime service wasn’t easy. Previously stimulated by the wartime environment and still passionate about flying, he was less enamoured with staff jobs; and this despite working on the introduction of a new, state-of-the-art missile system, Bloodhound. Then a fateful decision, to turn down command of a Javelin squadron and follow his mentor, led finally to disillusionment. Hardy pulls no punches in this forthright and refreshingly honest autobiography. In retelling his eye-opening story, editor Black Robertson shines a light on what it was like not just to fly in combat, but also on the changing face of a post-war RAF which arguably undervalued some of its heroes. From the heat of North Africa to the uncertainties of the Cold War, it’s a unique and enthralling tale.
£22.50