A pilot's behind-the-scenes account of test flying with British aircraft organizations and manufacturers in the early years of the Cold War. Written from the pilot's viewpoint, with refreshing candor and honesty, this account details what really went on behind the scenes in the defense world of the 1950s. After serving in World War II, the author continued his flying career, but to his dismay, found that quality was sometimes neglected when developing aircraftleading to lives lost. Mainly centering on his work with the mighty Gloster Meteor and the Javelin interceptors, The Quick and the Dead is an astonishing report that sparked controversy upon its first publication. It was seen as a wake-up call at a time when British ingenuity and prowess were being overtaken by the Americans and Russiansand offers an astonishing insight into the history of the British aircraft industry.
All Arto der Haroutunian's 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.
During WWII, on one raid alone, Nuremburg March 1944, more Bomber Command airmen lost their lives than were lost in the Battle of Britain. These were ordinary men who became part of extraordinary events.
Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. More than half the burger recipes are vegan or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments.
This, quite simply, is the definitive book on the life of the man who prepared the ground for victory in the Battle of Britain. Without him, Britain and the world would have entered a dark age. Making full use of archival sources and information provided by family members, respected historian Professor Vincent Orange has produced a masterful biography of a truly remarkable man.
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, are at the forefront of the New Basque Cuisine, championed in the 1970s by Juan Mari Arzak. Here in this visually stunning production you will find some of the culinary creations of Subijana from the last ten years.
During the Battle of Britain Geoffrey Page was shot down into the English Channel, suffering severe burns. He spent the next two years in hospital, but recovered to pursue an extremely distinguished war and post-war career. This eloquently written and critically acclaimed autobiography tells of his wartime exploits in the air and on the ground.
Jimmy Sheddan was one of the many New Zealanders who joined the RNZAF, then left his native land to come to England to fight the enemies of Great Britain and her Empire during World War Two. Through his recollections we can share some of the trials and wartime tribulations they faced.
Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Marguerite Pattern's helpful guide provides an insight into the quick and cheap meals that can be prepared with pressure cookers.
A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.
For Elizabeth David, summer fare meant fresh, seasonal food recipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese ('simply an excuse for eating pesto') to La Poule au Pot to Gooseberry Fool.
A posthumous collection of recipes and articlesrecommended by her friends and fansfrom ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). Before Elizabeth David died in 1992, she and her editor, Jill Norman, had begun work on a volume of ';The Best of,' but then her health deteriorated and the project was shelved. The idea was revived in 1996, when chefs and writers and Elizabeth's many friends were invited to select their favorite articles and recipes. The names of the contributorswho number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willanappear after the pieces they had chosen along with their notes. The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David's books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized around courses and ingredients such as eggs and cheese, fish and shellfish, meat, poultry and game, vegetables, pasta, pulses and grains, sauces, sweet dishes and cakes, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. ';The doyenne of food writers ... a touching eulogy compiled by those who loved her ... While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David's memories of those places.' The Dabbler
This universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal to drop scones and croissants.
Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618's primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, code named Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the 'bouncing bomb'. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases.
To coincide with the 25th anniversary of the Falklands conflict, the memoirs of one of its test pilots, Tony Blackman, were published - the first ever book about test flying this monumental delta-wing aircraft which dominated the history of the late 20th century.
Offers a full coverage of various aspects of aerial operations throughout the whole of the Mediterranean area. This title helps readers to follow the wartime careers of units and personnel involved.
';A brilliant first-hand account of the life of a fighter pilot' in World War II (The Spectator). Spitfire Pilot was written in 1940 in the heat of battle, when the RAF stood alone against the might of Hitler's Third Reich. It is a tremendous personal account of one of the fiercest and most idealized air conflictsthe Battle of Britainseen through the eyes of a pilot of the famous 609 Squadron, which shot down over one hundred planes in that epic contest. Often hopelessly outnumbered, David Crook and his colleagues, in their state-of-the-art Spitfires, committed acts of unimaginable bravery against the Messerschmitts and the Junkers. Many did not make itand Crook describes the absence they leave in the squadron with great poignancy. Includes an introduction by historian Richard Overy
We've 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.
Suitable for the people suffering from sensitivity to wheat, dairy products and gluten, this book provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, and crumble.
An ';engrossing' memoir of a Royal Air Force doctor's World War II experiences, from surviving Dunkirk to witnessing Nagasaki (The Irish Times). As an RAF medical officer, Aidan MacCarthy served in France, survived Dunkirk, and was interned by the Japanese in Java, where his ingenuity helped his fellow prisoners through awful conditions. While en route to Japan in 1944, his ship was torpedoed, sending him into the Pacific. Miraculously, MacCarthy was rescued by a whaling boatonly to be re-interned in Japan. Ironically, it was the dropping of the atomic bomb at Nagasaki that saved his life, though it also meant being an eyewitness to the horror and devastation it caused. Long out of print, this remarkable war memoir was rediscovered during a journey through Ireland by Pete McCarthy, author of McCarthy's Bar, who describes it as ';jaw-dropping.' ';Written in a straightforward, matter-of-fact tone, this book is marked by the author's ability to keep cool under adversity and by his admirable sense of humor and irony. A wonderful, if chilling work.' Publishers Weekly ';A gripping read.' Evening Echo
Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.
Written just after the heat of battle and in the language of the time, this extraordinarily moving account expresses in a brutally honest and personal way the ordinary soldier's experience of one of the most horrific series of battles ever fought.
Experience the chilling combat of World War I from inside an early biplane in this classic novel, by a pilot who lived through the war himself. France, 1914. The war on the land is taking to the skies ... Pilot Tom Cundall is ready to take on the enemy in his trusty Camel fighter plane. But as he sees more and more planes shot down in flames, he begins to question the war, and what, or who, he is fighting for. There is no bitter snarl nor self-pity in this classic novel about the air war of 1914-1918, based very largely on the author's experiences. Combat, loneliness, fatigue, fear, comradeship, women, excitementthey all are part of a brilliantly told story of war and courage by one of the most valiant pilots of the then Royal Flying Corps.Praise forWinged Victory';The greatest novel of war in the air.' The Daily Mail (UK)';Beautifully written with a poet's eye as well as a pilot's eye.' Evening Echo (UK)';Not only one of the best war books ... but as a transcription of reality, faithful and sustained in its author's purpose of re-creating the past life he knew, it is unique.' Henry Williamson, author ofTarka the Otter
';The most incredibly sophisticated compendium of all that is good in British cooking' by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian). Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of India, the Middle East, and the Far East on the English kitchen. ';David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. ... She demolishes the canard that traditional British food is limited and bland.' British Food in America ';[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection ofrecipes than an historical journey through countries that have influenced the English addiction to spices. ... This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool.' The Caterer ';A lovely variety of well-flavored dishes from many countries.' The Art of Eating
This is the handbook for the starter cook ingredients and techniques are listed alphabetically for quick and easy reference everything from Apples to Zesting.
This cookbook contains 200 tasty recipes which provide healthy, high energy meals suitable for anyone on a low-fat, low-sugar diet. Each recipe is accompanied by a nutritional analysis listing calories per serving, fat protein and carbohydrate content.
The daughter of millionaire racing driver, Woolf Barnato, and grand-daughter of Barney Barnato who co-founded the De Beers mining company, by 1936 Diana had had enough of her affluent, chaperoned existence and sought excitement in flying, soloing at Brooklands after only six hours' training. She has followed her own instincts ever since.
An essential guide to successful freezing and handy reference to which foods freeze best.
As commander of No.11 Group, Keith Park took charge of the day-to-day direction of the battle. In spotlighting his thoughts and actions during the crisis, Vincent Orange reveals a man whose unfailing energy, courage and cool resourcefulness won supreme praise from Churchill, as well as the lasting respect and admiration of all who served under him.
Prenumerera på vårt nyhetsbrev för att få fantastiska erbjudanden och inspiration för din nästa läsning.
Genom att registrera dig accepterar du vår personuppgiftspolicy.
