(Paperback)

Suitable for the people suffering from sensitivity to wheat, dairy products and gluten, this book 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, and crumble.

(Paperback)

Now available in paperback for the first time!True Tales from Pilots and Engineers of the RAFs Iconic Supersonic Fighter.

(Paperback)

Now in paperback for the first time. True tales from pilots of the English Electric Lightning.

(Paperback)

Lulus Provenal Table tantalizes the reader with Olneys descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulus recipes. Having been described as a gastronomic love poem to Frances most exhilarating region, this is an essential book for any serious food lovers library.

(Hardback)

Pierre Herm 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.

(Paperback)

Malta in the summer of 1942, a Malta wide open to air attack from the Germans and Italians and defended by a handful of Spitfires and a few anti-aircraft guns.

(Hardback)

Offers a full coverage of various aspects of aerial operations throughout the whole of the Mediterranean area. This title helps readers to follow the wartime careers of units and personnel involved.

(Hardback)

Chris Burwell charts one mans career in aviation from joining the RAF in 1969 aged 18, to having responsibility for training pilots for the worlds major airlines nearly 50 years later.

(Paperback)

Here is the story of one of these unknown flyers - a story based on letters written on the day, hot on the event, which tells of a young pilot's progress from fledgling to seasoned fighter. Gould Lee brilliantly conveys the immediacy of air war, the thrills and the terror, in this honest and timeless acount.

(Paperback)

Thanks to a broken leg during flight school, Arthur Stanley Gould Lee gained valuable additional time flying trainers before he was posted to France during World War I.

(Hardback)

This new edition retains exactly the original script but has been updated with an introduction by John Gurdons granddaughter Camilla Jane Gurdon Blakeley and an extended illustrated appendix by renowned historian Norman Franks.

(Hardback)

More thrilling tales from the UK and US operators of the McDonnell Douglas F-4

(Hardback)

Have you ever tasted a real homemade custard pudding And no, we dont mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream.

(Paperback)

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.

(Paperback)

Spicy nuts, crunchy raw chocolate truffles, liquorice almonds, grape lollipops, and candy crunch popsicles are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark's leading raw food exponent, presents in her gorgeous book Raw Snacks.

(Hardback)

The first of two volumes will cover UK-based units plus many overseas detachments including Christmas Island and Majunga. To complement the detailed personal accounts and anecdotes are hundreds of original photographs and extensive appendices. A feast for any Shack or military aviation aficionado.

(Hardback)

The follow-up to Volume One focuses on Shackleton operations overseas. Steve Bond has garnered another exceptional group of Shack operators who delight in giving the reader their tales of derring-do. Another one for the Boys' kitbag!

(Paperback)

This book is a classic, the definitive work on Sicilian cooking and it is full of authentic, hard to find recipes gleaned from the author's friends, family and acquaintances on the island itself. Mary Taylor Simeti's exhaustive work has come to be recognised as the definitive book on the food, traditions and recipes of this sun-drenched island.

(Hardback)

First published in the 1970s to great critical acclaim Richard Olneys Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

(Hardback)

There are over 200 recipes in the book organised around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

(Hardback)

In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such as nutmeg, cardamom and juniper.

(Paperback)

Spitfire Pilot was written in 1940 in the heat of battle when the RAF stood alone against the might of Hitler's Third Reich. It is a tremendous personal account of one of the fiercest and most idealised air conflicts, The Battle of Britain, seen through the eyes of a pilot of the famous 609 Squadron.

(Paperback)

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.

(Hardback)

For Elizabeth David, summer fare meant fresh, seasonal foodrecipes 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.