(Hardback)

World-renowned pastry chefPierre Herm has been revolutionizing the world of patisserie since 1998 with his famous creations. Today, Herm offers a new story of gourmet patisserie created with vegetal products. This is his first vegan book co-written with chefLinda Vongdara.

(Paperback)

As the proud son of one of the Few, Rick Peacock-Edwards was inspired to follow his father into the Royal Air Force and become a fighter pilot. This is an action-packed account of a foremost flyers life with endless good stories, and a colourful cast of characters to match. Amust for all lovers of derring-do in the air.

(Hardback)

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.

(Hardback)

In what has been described as the greatest raid of all, Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces. Winged Chariot examines the role that the RAF played during this epic raid on 28th March 1942.

(Hardback)

A fascinating account of the restoration and preservation of the last complete Supermarine Swift F4.

(Paperback)

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!

(Hardback)

Volume five of this monumental seriescommences with coverage of the final fierce air-sea battles over the Aegean which preceded the advance northwards to Rome and the ill-conceived British attempt to secure the Dodecanese islands following the armistice with Italy.

(Hardback)

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.

(Hardback)

The first volume of this series dealt with the initial 19 months of the air war over the Western Desert of North Africa. This volume picks up the story as the 8th Army was forced back to the Gazala area, roughly mid-way between the Cyrenaican/Tripolitanian border of Libya and the frontier with Egypt.

(Hardback)

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.

(Hardback)

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, are at the forefront of the New Basque Cuisine, championed in the 1970s by Juan Mari Arzak. Here in this visually stunning production you will find some of the culinary creations of Subijana from the last ten years.

(Hardback)

Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. Originally published in Spanish and now available in English for the first time, Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant.

(Hardback)

William Avery Bishop has been hailed as the British Empire's highest-scoring World War I fighter ace. Officially credited with victory in seventy-two air battles, the Canadian-born pilot was honoured in a special ceremony by King George V, who presented Bishop with the Victoria Cross, Distinguished Service Order and Military Cross at the same time.

(Hardback)

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pts, terrines, galantines, jambon, saucissions sec and boudins.

(Hardback)

It's fun, it's friendly, it's practical, it's a recipe-book in pictorial storyboard design with stories, for everyone who wants to know how everyday dishes are prepared in their land of origin.

(Hardback)

ElBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adri - the chef who earned elBulli its worldwide fame - has been acclaimed as the best chef in the world.

(Hardback)

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

(Hardback)

This universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal to drop scones and croissants.

(Hardback)

The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.

(Paperback)

Rosemary Barron's Flavours of Greece has never gone out of print. It is 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 is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands.

(Hardback)

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

(Paperback)

David Watkins has produced an extensive look at the Jet Provost and Strikemaster after years of painstaking research assisted by veterans and historians.From Jet Provost to Strikemaster is a work of narrative and technical detail which will satisfy the most avid aviation fans.

(Hardback)

True tales from operators of military and civilian rotorcraft.

(Paperback)

Dairy goes vegan! The recipes in this book are all temptingly good. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan 'milk classics' to make. You'll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.