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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

Tom Stobart’s award-winning Herbs Spices and Flavourings has long been recognized as the authoritative work on the subject. It is a truly amazing source of information covering, alphabetically, over 4

The V Force consisted of three four-jet bombers, the Valiant, the Vulcan and the Victor, all required as part of the nuclear deterrent in the Cold War following the end of the Second World War. The Va

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

WK275 is a unique historic airframe and the only Supermarine Swift F4 left in the world. The aircraft spent 46 years outside an army surplus store before being purchased off eBay in 2012 and restored

There is more to seaweed than as a wrapper for sushi – it is going mainstream, gathering many high profile fans, even Jamie Oliver has credited adding seaweed to his diet as one reason for his weight

It is time to move beyond sausages and chicken legs for your BBQ. Finger food from the grill is a very different, inspiring idea. With chapter titles such as In the Fist, Impaled, On a Spoon, Rolled,

This book covers the complete and long overdue history of the Hunting/BAC Jet Provost and Strikemaster, which for thirty-eight years trained generations of pilots and pioneered the RAF’s all-through f

This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes. After the introduction which lists what ingredients you n

The perfect way to eat: a colorful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a 'must' on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing. The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavors come together in a bowl to create a harmonious overall meal.The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being. In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated super bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all. Each bowl in this book is put together as an ideal mix. Whatever you like is allowed, and anyone who wants can simply replace individual components. In this way, everyone gets full, happy and completely sati

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

The Gloster Javelin was the UK’s first line of night and all-weather air defence both at home and in RAF Germany. In the 1950s, when it replaced the Meteor and Venom, this revolutionary bomber/interce

Twelve years since the amazing account of Peter Vacher’s discovery in India was originally published, Grub Street is thrilled to bring readers the updated story of Hurricane R4118. Since the restorati

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak

The highly anticipated follow-up to Phantom Boys is here! Once again Richard Pike has brought together brilliant, hitherto unpublished, accounts across eighteen chapters. And now there is coverage of

Caroline and Robin Weir’s book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Since its first publication, over a decade of

The English Electric Canberra first came into production in the late 1940s and has since played a hugely significant part in world events. In Canberra Boys, Andrew Brookes takes us through its rich hi

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ? these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the l

The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book won the Glenfiddich award and was first published by Grub Street

With the epic blockbuster film Dunkirk, to be released in July 2017, directed by Christopher Nolan and starring, amongst others, Kenneth Branagh, Tom Hardy and Mark Rylance, this reissue has never bee

Even those people who know little of WWI’s air war will have heard of Bloody April. After more than eighteen months of deadly stalemate on the Western Front, by April 1917 the British and French were

Cooking Like Mummyji was first published to great acclaim and garnered thousands of loyal fans in 2003 but has been unavailable for almost 10 years. It won the Jeremy Round Award for Best First Book a