(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.

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)

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.

(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)

Have you read stories of 'derring-do' from former operational aircrew and been left wondering what went on in the hangars and on the airfields, as those aircraft were serviced and prepared for flight In this edition of the Boys series, you'll discover the true stories of life on the flight line, written by those who served.

(Paperback)

This is a new revised edition of the 2011 book, Knead to Know, packed with even more information and advice for start-up bakery entrepreneurs. It goes on to help guide bakers expanding their businesses. Sandwiched between these wholesome slices are tasty titbits from genuine artisan Real Bread bakeries of all types and sizes

(Hardback)

Any of the 180 mouth-watering recipes presented here will provide the high point of any meal whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends you need look no further. This istheculinary guide to all things chocolate.

(Paperback)

All Arto der Haroutunians twelve cookbooks written in the 1980s became classics; it was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition.

(Hardback)

Rate of Climb is an original and continually entertaining biography, drawing on previously unpublished family and archival material, from a leading ex-RAF fighter pilot who flew Lightnings, Phantoms, Tonrado F2/3s and other high-performance aircraft.

(Hardback)

Rocket Boys is a tale of the generation of test pilots flying experimental aircraft powered by rocket motors during the period from 1945 to the mid-1970s. It is not a technical description of the aircraft they flew but the narrative of the men who built the machines and the pilots who took to the air to achieve unprecedented speeds and

(Paperback)

The first full reappraisal of one of Britains great fighter aces, this book examines the truth behind Tucks 1956 biography,Fly for Your Life. It looks at the evidence behind the myths, and reveals the real Stanford Tuck, a more complex man than the one-dimensional hero of the previous biography.

(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.

(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!

(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.