(Hardback)

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.

(Hardback)

First published in 1956, but still relevant and thought-provoking today, this book is an absolute revelation on test flying with the British aircraft organisations and manufacturers in the 1950s. Written from the pilot's viewpoint, with refreshing candour and honesty, this account details what really went on behind the scenes in the defence world.

(Hardback)

One of the few RAF aircrew to play a central part in two of the Second World Wars most momentous events, the Battle of Britain and D-Day, Cyril Frank Babbage was a survivor. If Babbages name was little known, his image shot to national prominence in late August 1940, briefly becoming the face of The Few.

(Paperback)

Here in Ruth Van Waerebeek's wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country including endives, mussels, chocolate and beer!

(Paperback, 2nd Facsimile edition)

To coincide with the 2018 Scoop of the Century exhibition, Grub Street is producing a facsimile paperback edition of Mrs Marshalls most popular work, The Book of Ices.

(Hardback)

By the internationally acclaimed author Arto der Haroutunian, The Yogurt Cookbook offers over 200 recipes ranging from hearty peasant fare to elegant, light dishes. The Armenian-born author expands yogurt beyond the narrow limitations of breakfasts, desserts and dips incorporating it into an impressive array of recipes.

(Paperback)

Written just after the heat of battle and in the language of the time, this extraordinarily moving account expresses in a brutally honest and personal way the ordinary soldier's experience of one of the most horrific series of battles ever fought.

(Hardback)

Discover the rich and authentic flavours of Gujarati Indian cuisine, where vegetables, grains, and legumes such as lentils and peas reign supreme in a vast variety of dishes passed down through generations.

(Hardback)

This is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with Zen philosophy.

(Hardback)

Gonzalo Bar has brought the 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.

(Hardback)

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life these starting points were the inspiration for this book.

(Paperback)

Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. More than half the burger recipes are vegan or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments.

(Paperback)

There is no bitter snarl nor self-pity in this novel about the air war of 1914-1918, based largely on the author's experiences. Combat, loneliness, fatigue, fear, comradeship, women, excitement - all are built into a vigorous and authentic structure by one of the pilots of the then Royal Flying Corps.