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Subtitled, "The Royal Air Force & The Luftwaffe's Baptism Of Fire".

200 recipes for coeliacs, wheat, dairy and lactose intolerants. As anyone with these conditions knows, it is difficult to buy ready-made foods, so home-cooking is much more important. Full colour throughout. *Also appeared in October Buyer's Notes*

There are over 200 recipes in the book organised 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, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from.

Formed in July 1942, the Pathfinder force was the corps d'e'lite of Bomber Command, tasked with marking targets and leading bomber formations to the right place at the right time. And the best of the force formed the crews of the master bombers, the aircraft in charge of the whole attack. It took nerves of steel for the crew to linger long high over the target area, often for hours, in constant fear of attack from fighters or flak. Here Sean F...

Ken 'Hawkeye' Lee, Terry Clark, Tony Pickering, John Ellacombe and Pete Olver - five special airmen who earned the right to wear the Battle of Britain clasp with pride. All fought through the Battle and Blitz, all served and survived to the end of the war, but not all came out unscathed. Here are their stories, all different but with a common purpose - a collective tale of youth maturing against the backdrop of war when the stakes were at thei...

A collection of food writing from the acclaimed journalist, who died in 2006. His wit, humour, erudition and passion for his subject poured off the pages of "The Sunday Times", "Express" and "Independent On Sunday" magazine. 'He's one of the unsung heroes of food journalism, because of his incredible passion for food.' Sophie Grigson

Within weeks of war being declared, Wolfgang Fischer had volunteered to join the Luftwaffe and spent nearly five of the succeeding six years of hostilities in uniform.

Since its first publication in 1991, Viana La Place's Verdura has become a much loved classic. And with good reason: Its 300 irresistible recipes represent the best of the Italian approach to vegetable preparation, an earthy yet spirited technique that celebrates fresh ingredients simply treated.

At the age of 17, Ian was selected for flying training at Handley Page's main airfield at Radlett in Hertfordshire, returning to Clifton and becoming flight engineer to the company test pilots. This book, full of contemporary photos, also records Ian's part in building the Yorkshire Air Museum, one of the foremost museums of its kind in the world.

Keine Beschreibung.

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.

A new edition of the classic cookbook, first published in 1977, when David won the Glenfiddich Writer of the Year Award for it. Full of bread and cake recipes, it also provides an insight into an interesting and informative home-baker, as well as a history of bread-making from Exodus onwards.

Keine Beschreibung.

Richard Ehrlich's The Perfect...column every Saturday in The Weekend Guardian has become compulsive reading for food lovers and cooks everywhere. His amusing jottings have covered every subject from A-Z - Asparagus to Zucchini. Each week he tackles a subject that vexes, troubles or challenges those who like to spend creative time in the kitchen rather than just turning on the oven to warm through a take-away. This collection of over 100 of hi...

Marguerite Patten draws on her years of experience to bring together recipes for one of the great comfort foods - soups. Hot soups are warming in cold weather and cold soups are refreshing in the heat. Soup can also be made from every kind of ingredient. This guide contains recipes for every occasion and soups from around the world from vichyssoise and minestrone to hot and sour, and covers all the information you need to make soups of perfec...

Twenty dramatic but true stories from World War II. Some of them defy believe, like the RAF bomber who was blown out of his plane over Warsaw without a parachute and returned in 1989 for the unveiling of a memorial on the crash site. Others defy logic, like two men of the same crew who survived a terrible crash, neither aware of the other's survival, but both saved by the tolling of the same church bell.These are gripping stories of the men wh...

Biographies of four German aces of World War One: Bohme, Muller, von Tutschek and Wolff. Illus.

In the summer of 1944, in the skies over Southern England, a new era in international warfare began. A German reprisal weapon, called the V1 or 'flying bomb', launched from occupied France, would bring indiscriminate terror and panic to the civilian population of London and the home counties. This book gives an account of how the massive Allied strategic bombing force was used to counter the flying bomb threat and how the airmen from the Comma...

Keine Beschreibung.

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 as nutmeg, cardamom and juniper.