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A new edition of Marguerite Patten's first book from 1999, published to celebrate her 100th birthday. Each chapter covers one decade of the 20th century, giving both history and recipes. With colour and b/w illustrations throughout. 'Elegantly presented...' "The Independent

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 the First World War.

When she was very young, the author was captivated by the story her father, Joe Mack, repeatedly told her about his astonishing rescue from a crashed and burning Lancaster one night in 1943. As an adult she decided to find out what happened to his aircraft and the countless others returning from operations that same dreadful night

To coincide with the 2014 festival Gefiltefest is producing its first ever Jewish cookbook, which showcases recipes from the world's best-loved Jewish cooks. This unique cookbook features their favourite recipes, encouraging the use of seasonal produce.

Spicy nuts, crunchy raw chocolate truffles, liquorice almonds, grape lollipops, and candy crunch popsicles are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark's leading raw food exponent, presents in her gorgeous book Raw Snacks.

First published in 2001 to universal acclaim Observers and Navigators is an absolute essential reference guide for all those interested in military aviation. Now C.G. Jefford has brought years of continued research into a new updated and expanded edition.

Using images from a wide variety of international wartime magazines, newspapers, books, postcards, posters and prints Mark Bryant tells the history of World War I from both sides of the conflict in an immediate and refreshing manner that brings history alive.

The first Vulcan book recounted completely first hand by the operators of the aviation icons themselves. Tells its story from design to nuclear deterrent during the Cold War, and its vital role in liberating the Falklands.

Full of suggestions and ideas for parents to help provide children with an appetising, appealing and healthy lunch each day, with tips on portion sizes, seasonality, and more. From an award-winning food writer.

A collection of recipes for cakes based on raw food principles and free of sugar, milk, additives, gluten and animal fats. Plus tips on how to stop comfort eating and kicking unhealthy habits. *Also appeared in September Buyer's Notes*

With an already cult-like following, this book is described as the definitive guide to puddings, both sweet and savoury. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.

First published in 1996, but out of print for many years, Ruth Van Waerebeek's wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.

To date there has been a paucity of books on this remarkable aircraft. Among its claims to fame are the following: the only RAF bomber to serve in its original role from first day of war to last, and in every theatre, the first type to bomb Germany, the first type to bomb Berlin, the first type to drop the 4, 000lb 'Cookie' bomb, and so on.

Keine Beschreibung.

Neville Duke started World War II as a fighter pilot with 92 Squadron at RAF Biggin Hill. Awarded the DSO, he became an RAF test pilot towards the end of the war and continued as a peacetime test pilot with the Hawker Aviation Company. This book reveals all the momentous events he has experienced.

The best of food that is cooked daily in French households where the tradition of eating well has never been lost.

Julie Sahni's first book Classic Indian Cookery was received with unanimously enthusiastic reviews. Jill Cox writing in Nine to Five said "any devotee of Indian cooking cannot live without Classic Indian Cookery... this is a fabulous, easy to read and interpret cook book, simply crammed with wonderful dishes which you will make again and again.

Keine Beschreibung.

There has never been a better time to try going raw and in this her second book, "Raw Living", Kate Magic provides more delicious easy recipes and guidelines demonstrating how raw foods have an extraordinary potential to transform by giving energy, strength and health.

This book is about vegetables: the known, the little known and the few still largely unknown. What is collected here is a rich, wholesome repertoire of fascinating recipes reflecting man's tireless drive to create food that flatters his palate, fills his stomach and satisfies his bodily needs.