Böcker utgivna av Grub Street Publishing

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own.

';A great source of inspiration,' this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse). Once an undiscovered gem among Europe's culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world's top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cookingthe book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia's most famous chefs. Using many of the same fresh ingredients as other Mediterranean cuisinestomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafoodCatalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required readingor eatingfor any adventurous gourmand or Spanish food aficionado. ';An intelligent, superbly written, profound study of a great and fascinating cuisine.' Paula Wolfert ';Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.' Ferran Adri, chef/owner of El Bulli

If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. The joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured.

Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever.

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike.

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.

The basis of society in Arabia, especially in the south, was agriculture - cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee.The patchwork of peoples and countries that form this medley comprise dishes from Egypt - some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria - an enormous range of vegetable salads. From Lebanon - sun-ripened fruits. From Iraq - date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan - the cracked wheat burghul dishes. From Cappadocia - the exotic flavors of sesame and tahini. From the Caucasus - the vast array of kebabs. From Assyria and Armenia - classic stuffed vegetable dishes - mahsi, and from Persia - yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes.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.

The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.

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

In these pages one of the world's greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

Learn to bake your own bread with the acclaimed Le Cordon Bleu school.

Volume five of this monumental series commences 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.

Alongside recipes for Italian vegan cheese and fresh pasta without eggs, a diverse range of vegan twists on the Italian classics.

The recipes in The Bariatric Bible are designed and developed to help at every stage after weight-loss surgery.

A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal. Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal's culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authenticall interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country's voyaging past, and green coriander as the cuisine's main flavoring herb. A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.

Helicopter Boys explores the role of helicopters in military and civilian situations. Acclaimed author Richard Pike, alongside fourteen contributors, share stories of the diverse nature of their operations. From the dramatic war scenes during the Indo/Pakistani war which saw one pilot's actions earn him a VrC gallantry award to the experience of Chinook pilots on board the Atlantic Conveyor during the Falklands War. Then there are the civilian tales from rescue missions in the Outer Hebrides to being a pilot across the world in places such as Australia and Nigeria. There is also a focus on the Piper Alpha disaster in 1988 which saw the loss of 167 lives. The book ends with Pike's experiences in Kosovo, helping to distribute emergency humanitarian aid on behalf of the United Nations World Food Programme shortly after the war ended in 1999. Each story is told with great detail conveying the action and excitement that helicopter pilots experienced with each operation. The scope, flair and pace of the writing in this book will appeal to the general reader as well as to the enthusiast.

A classic collection of articles, book reviews, and travel essays from ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two 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, among which are the collection's namesake essay and other such gems as ';Syllabubs and Fruit Fools,' ';Sweet Vegetables, Soft Wines,' ';Pleasing Cheeses,' and ';Whisky in the Kitchen.' Elizabeth David's subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ';Elizabeth David' book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. ';Savor her book in a comfortable chair, with a glass of sherry.' Bon Appetit ';Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.' Wine and Food

Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins.

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

For 82 years the Royal Flying Corps, which in 1918 became the Royal Air Force, maintained a permanent military aviation presence in the Far East. Throughout that time a huge variety of squadrons, flying many different aircraft types, took on all that was asked of them. The air and ground crew who were there tell their stories in their own words.

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

Alan Munro reflects on his time in the RAF and the Cold War jets which he flew. It is his time on the Phantoms that is the main crux of this book. He discusses how the withdrawal of Lightnings from the RAF changed the Phantom's role and the impact this had on squadrons. This is a must for fans of the Cold War era fighters

This highly illustrated book, authored by Peter Vacher, is a tribute to the Jodhpur Flying Club, the people who made it a success, and the birth of aviation in India during the early 20th century. It is also a candid look at the royal family and the influence of aviation in their lives.

The first full reappraisal of one of Britain's great fighter aces, this book examines the truth behind Tuck's 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.

The sixth volume of this popular series focuses on the early months of the hugely significant air campaign against German assets across South-East Europe. Each are described in minute detail, including the actions of Germany's Axis allies such as Hungary, Rumania and Bulgaria that were encountered for the first time by the Western Allies.

In the second volume of Harrier Boys, as with the first, the history of this remarkable aircraft in service with UK armed forces is illustrated through personal reminiscences of the people who worked with it. The book begins with explanations of the mature concept of operations with the Harrier GR3 in the Cold War. It then progresses through the evolution of Harrier II, starting with the GR5, and updates to the Sea Harrier, while the potential battles to be fought necessitated ever-changing tactics and technology. The new Harriers used digital developments for airframe, engine and weapons control. Conflicts in Iraq, Bosnia, Kosovo, Sierra Leone and Afghanistan saw ground-attack missions move towards the delivery of smart weapons from medium level, rather than the dumb bombs and low level of the Cold War era - meaning that the Harrier had once more to demonstrate its legendary versatility. The introduction of the Sea Harrier FA2, with its beyond-visual-range air-to-air missiles and improved radar, gave much improved air defense. The UK Harrier story ends with the closer integration of the RN and RAF forces, before the aircraft's all-too-early retirement in 2010, possibly decades before other countries forsake its unique capability.

The inspiration for this brilliant anthology is the 'I Learnt About Flying from That' articles that first appeared in the RAF Flight Safety magazine Air Clues in the 1940s and continues to feature in the magazine to this day. Flying Through the Ranks gets a five-star start with an extraordinary tale from a Marshal of the Royal Air Force and continues in the same vein. Men and women of every rank - pilots, navigators, engineers, an RAF Regiment officer and airmen too - reveal similar intriguing experiences in both war and peace. Exciting, amusing, poignant too at times, their stories say as much about the development of the RAF and the making of the Cold War warrior as they do about the individuals themselves. It's impossible not to be moved by these rousing stories of courage and leadership, risk-taking and pressure, invention and adventure. Starkly exposing human fallibility at times, they highlight the skill and improvisation central to the flying business. Other common themes across some uncommon accounts are the sheer exhilaration of flying, the role that luck plays in everyone's life and the unspoken bond of respect that binds aviation professionals together. Strap yourself in for a top flight experience!