(Hardback)

The 4th volume in this series commences with the attacks on the Italian island fortress of Pantellaria which led to its surrender and occupation achieved almost by air attack alone. This is the story of the tactical air forces up to the point when Rome was occupied, just at the same time as the Normandy landings were occurring in north-west France.

(Hardback)

A Book of Mediterranean Foodwas first published in 1950 and has been acknowledged as inspiration for such modern masters as Julia Child and Claudia Roden. It is a passionate mixture of recipes, culinary lore and frank talk from Elizabeth David. Grub Street is delighted to publish this hardback facsimile edition.

(Hardback)

An Omelette and a Glass of Wine, offers 62 articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including The Spectator, Gourmet magazine, Vogue, and The Sunday Times. This revered classic volume contains delightful explorations of food and cooking.

(Hardback)

Aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu.

(Hardback)

This book tells the story of a family and a cuisine. It takes a look at Juan Mari's role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks.

(Paperback)

A departure from the Cold War for the Boys series! Beaufighter air and ground crew recall their stories which range from complete memoirs to brief anecdotes. This is quite a unique book to be savoured by all those interested in the war in the air from 1939-1945.

(Paperback)

Richard Johns' illustrious career gave him the privilege of a rare, if not singular, perspective of the RAF, our sister services and national defence matters

(Hardback)

Thirty Buccaneer Boys, drawn from the Fleet Air Arm, the RAF and the South African Air Force, outline their experiences in the maritime role, operations overland, including the first Gulf War, and operations by the South Africans in the Border Wars. In addition to the aircrew, air engineer officers and ground crew have also contributed.

(Paperback)

Twenty-four aircrew who flew the iconic aircraft with the Fleet Air Arm, the Royal Air Force and the South African Air Force (SAAF) relate their experiences and affection for the Blackburn Buccaneer.

(Paperback)

Julie Duff runs an award-winning cake business, which supplies wonderful fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, which was first published to huge critical acclaim in 2003, has been revised and updated.

(Paperback)

Fascinating accounts from the operators of an English electric classic.

(Hardback)

Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

(Paperback)

Colman Andrews explores this whole territory of Catalan cooking from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a richly detailed portrait of the food, wine, history and culture of the region.

(Hardback)

This book is about vegetables: the known, the little known and the few still largely unknown. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting man's tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.

(Hardback)

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.

(Hardback)

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.

(Hardback)

Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.

(Hardback)

Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills.

(Paperback)

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.

(Paperback)

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.

(Paperback)

Antoinette Savills first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest collection of contemporary and delicious recipes to suit the seasons, all tastes and all budgets.

(Hardback)

In 2000 aircraft restorer Guy Black of Aero Vintage located the hulks of at least two Airco DH9 bombers in a remote part of India. They were truly remarkable finds, and extremely rare examples of a near-extinct and important WWI aircraft type none of which had survived in Britain.

(Paperback)

Diabetic Recipes for One and Twooffers a collection of easy, tempting recipes in smaller portions. Based on the latest research it gives nutritional guidelines, a menu planner, advice on how to shop and plan your meals, over 100 recipes consisting of meals with a high intake of vegetables, pulses, fruit and whole grains.

(Hardback)

In September 1946, the London Gazette published a despatch from Air Chief Marshal Sir Hugh C T Dowding that was titled simply: The Battle of Britain. Written and submitted to the Air Ministry in 1941, this document became the very framework for the accepted Battle of Britain narrative which has been established across the following eighty years.