Anita Sumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation - she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband…
As commander of No. 11 Group, Fighter Command and responsible for the air defence of London and South-East England, Keith Park took charge of the day-to-day direction of the battle. In spotlighting his thoughts and actions during the crisis, Vincent…
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 pro…
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 research and millions of calories went into the ne…
The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.Bittor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny…
Italian food is diverse, full of variety and above all designed for enjoyment. But it is also traditionally rich in products of animal origin. Veganissimo translates all the Italian classics into vegan alternatives. You will discover many easy recip…
Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over…
Though the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agnos…
The demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons ? Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most compreh…
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…
Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selec…
In this most elusive of her books, Elizabeth David presents English recipes notable for their use of spices, salt and aromatics. As is usual in her writing she mixes instruction with information, explaining the origins and uses of ingredients such a…
For more than thirty years, Giora Even-Epstein flew fighters for the Israel Air Force, achieving recognition as a highly skilled military aviator and the highest-scoring jet-mounted ace with the most number of confirmed victories in the French Mirag…
Richard Olney - responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) - moved to Provence in 1961 and had the good fortune to befriend Lulu a…
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…
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 artichoke to pieces. ... Then came Elizabeth David lik…
This book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is also about having fun and a love of life and the body. All the cakes in this book are based on ra…
An Omelette and a Glass of Wine, offers 62 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 de…
Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page She was one of the foremost writers on food in the l…
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 restoration of this magnificent aircraft to flight in 2004,…
In Harrier Boys, Volume One: Cold War Through the Falklands, 1969-1990, Bob Marston, who flew Harriers for many years, draws together accounts from others who worked with this unique jet through its history. The excitement, camaraderie and pride of…
A departure from the Cold War for the Boys series! Researched many years ago by the author for a project which did not come to fruition, Beaufighter air and ground crew gave freely of their stories which ranged from complete memoirs to brief anecdot…
Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juans daughter Elena, who cooks with him…
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 loss.Seaweeds are tasty and very versatile and ca…
With an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. Mary Norwaks English Puddings is now being reissued as part of Grub Streets classic range, to adorn bookshelves alongside the hi…
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 money. `I think mostly', replied the butcher, ` it'…
The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a…
J. Richard Smith is a retired engineering instructor with an international telecommunications company. He began researching German aviation over fifty years ago, working closely with his good friend Eddie Creek. Their first book, German Aircraft of…
Oswald Boelcke was Germany's first ace in World War One with a total of forty victories. His character, inspirational leadership, organisational genius, development of air-to-air tactics and impact on aerial doctrine are all reasons why Boelcke rema…
Oswald Boelcke was Germanys first ace in World War One with a total of forty victories. His character, inspirational leadership, organisational genius, development of air-to-air tactics and impact on aerial doctrine are all reasons why Boelcke remai…
Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia's eight provinces in turn to provide a personal, geographical and culinary survey of the area.It shows h…
During the Second World War, Flt Lt Richard Stevens led an extraordinary campaign as an RAF nightfighter. Known to contemporaries as Cats Eyes and by the height of his success in July 1941 as the Lone Wolf, Flt Lt Stevens was the RAFs highest scorin…
Juan Mari Arzak is the third generation of chefs at the restaurant in San Sebastian that bears his family name. Arzak has held three Michelin stars, the maximum that can be awarded, since 1989. It is a member of many of the world's most prestigious…
During the final year of World War II, the defending Axis forces were steadily driven from southern skies by burgeoning Anglo-American power. This was despite the steady withdrawal of units to more demanding areas. In this fifth volume of the series…
Lancaster pilot Victor Woods aircraft arrived too early over Gelsenkirchen when the target was shrouded in darkness and the Main Force miles behind. His bomber was suddenly struck with terrifying force by flak and turned upside-down. An engine was o…
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…
This is the follow up to the award-winning bestselling Kids Kitchen (also published by Grub Street with UK sales of over 70,000 copies) with 100 new recipes for delicious savoury dishes and delightful sweet treats, specially developed and written fo…
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 Elizabeths many frie…
This work contains one hundred biographies which were published in "The Daily Telegraph" during the past twenty years - men of the Navy, Marines and Fleet Air Arm, as well as the merchant fleet. They include such heroes as the Atlantic convoy comman…
This book is the companion to two earlier volumes celebrating the soldiers and airmen. It contains one hundred biographies which were published in The Daily Telegraph during the past eighteen years, but have never before appeared in book form. Withi…
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 of personal accounts of operating Britains first…
Into the Blue is widely regarded as a literary classic. Originally published in 1929, and 44 years since its latest publication, Grub Street reintroduces you to Norman Macmillan's insightful and gripping book about his experiences as a pilot during…
Mustard has a long and fascinating history weaving back through many different cultures. It was being cultivated even earlier than 4000BC. The peppery flavoured leaves of the plant can be eaten and are indeed one of the mainstays of southern America…
First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, 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-mill…
Over and Above is Gurdon's first and best book, repeatedly reprinted for two decades, variously titled Winged Warriors or Wings of Death. Billed as a novel, it is not so much that as a fictionalised account of his own service flying career, with nam…
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 account continues with the ultimately successful,…
Carol Bowen has been the devoted owner of an Aga kitchen range for fifteen years and her Country Range Cookbook brings cooking on a range right into the new century, providing the hundreds of thousands of owners with a much needed collection of insp…
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…
One of the most noteworthy German fighter pilots of World War I was Leutnant der Reserve Carl Degelow, whose squadron of mostly black Fokker D.VII fighters posed a formidable threat to some of Britains most celebrated air units on the Western Front.…
The work of the RAF's 100 Group remains one of the least known aspects of the 1939-45 war. Even less has been written about the specifics of day-to-day electronic warface operations and the countermeasures employed. This book, the result of many yea…
With the passage of time rapidly depleting the ranks of WWII combat veterans, the chance to learn what battle was like first hand is fast disappearing. Nothing can quite surpass a truthful personal account of such experiences to remind us of the cou…
Life is pretty dull for Ken Rees these days. At seventeen he craved danger and excitement; fast planes and cars; rugby, speed and women. Then war came and by the age of twenty-one he had already trained to be a pilot officer; flown fifty-six hair-ra…
