(Paperback)

What started as a notebook for her sons' eyes only, with lists of favourite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish, Lindsey Bareham's 'The Fish Store' has become a very special book, full of recollections and anecdotes, and fabulous recipes.

(Hardback)

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted Best Chef in the Worldby his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen.

(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)

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.

(Paperback)

In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her countrys culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes.

(Hardback)

Lucy Allary is a successful vegan ice-cream maker and entrepreneur who advocates a sustainable lifestyle. She was born into a family that attached great importance to healthy eating and animal welfare, and known for her talent in the kitchen she was inspired by French patisserie and haute cuisine to create completely new and intense flavours.

(Paperback)

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. With focus on the GR1/GR4 versions of the Tornado, readers will enjoy insights on what it is like to operate this aircraft against the backdrop of modern-day scenarios.

(Paperback)

V Force Boys contains a fascinating collection of previously unpublished stories by V Force ground and aircrew for all three V bombers.

(Hardback)

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. V-Bombers: Britains Nuclear Frontline in the Cold War is the first detailed account of the operational capability and credibility of Britains airborne nuclear deterrent during the peak years of the Cold War.

(Paperback)

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 Britain's first V bomber by aircrew and ground crew.

(Hardback)

Sliding out the shadows of World War Two, the de Havilland Vampire quickly proved itself an effective alternative to piston-powered fighters. Throughout the pages, the 'Vampire Boys' bring to life the trials and tribulations of operating a first-generation jet across the globe.

(Paperback)

(Hardback)

This book puts together over 50 recipes for breakfasts, salads, and bowls for during the week, dinner and dessert.

(Hardback)

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

(Hardback)

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

(Hardback)

Vegan Pasta by Clmence Catz is a perfect combination for home cooks worldwide. There is nothing easier than making homemade vegan pasta, with or without gluten. Thanks to her five fresh basic pasta recipes by mixing ideas and toppings you can make a myriad of combinations.

(Hardback)

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

(Hardback)

French food is regional, full of variety and above all designed for enjoyment, but it is also traditionally rich in products of animal origin: meat, butter, cream, eggs and cheese. Vegan Recipes from France translates all the French classics into vegan alternatives.

(Hardback)

Veganissimo translates all the Italian classics into vegan alternatives. You will discover many easy recipes to make, with simple ingredients, some with gluten-free alternatives.

(Paperback)

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking.

(Paperback)

Colin Spencer's 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 and often horrifying in others.

(Paperback)

The Handley Page Victor was the third of the three V Bombers and the most long lasting, serving in the RAF until 1993, and doing invaluable service in the first Iraq war. True stories from forty memorable years of the last V bomber.

(Hardback)

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.

(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!