ElBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adrià – the chef who earned elBulli its worldwide fame – has been acclaimed as the be
Originally intended as a trainer, the Anglo-French Sepecat jet, equipped with the very latest in weapon-aiming and navigational equipment, eventually became the backbone of the RAF’s tactical strike-a
When the Royal Flying Corps and the Royal Naval Air Service merged on 1 April 1918, to form the Royal Air Force, the new command needed to have its own gallantry medals to distinguish itself from the
Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduction to the book, which is beautifully i
Helicopter Boys is the latest addition to Grub Street’s Boys series from acclaimed author Richard Pike exploring the role of helicopters in military and civilian situations. With over twenty-one contr
El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaur
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
The Handley Page Victor was the third of the three V Bombers and the most long lasting, serving in the RAF until 1993, and still doing invaluable service in the first Iraq war. Moreover, in 1982 it wa
Jane Grigson wrote of Italian Food ‘Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artic
The follow-up to Bloody April 1917 continues fifteen months later into World War I. Much had happened over this period. More battles had been fought, won and lost on both sides, but now the American s
The fourth volume in this momentous 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. The a
Spanish food is all about making the most of the best local produce. It conjures up many associations ? friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze und
In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern times lacing it w
Carol Bowen Ball has been the devoted owner of a kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn o
From the Latin aqua (water) and faba (beans), 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 rep
From the young airmen who took their frail machines high above the trenches of World War I and fought their foes in single combat there emerged a renowned company of brilliant aces – among them Ball,
The sequel to the bestselling The Lightning Boys, Lightning Boys 2, now available in paperback for the first time, is a must-have companion and continues the theme of tales from pilots and other crew
In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born in 1912, the third son of a district co
On visiting his local butcher, Norman Tebbit, food lover and family cook, wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less m
With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your gues
Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French cuisine. It's a
