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The first of two volumes will cover UK-based units plus many overseas detachments including Christmas Island and Majunga. To complement the detailed personal accounts and anecdotes are hundreds of original photographs and extensive appendices. A feast for any `Shack' or military aviation aficionado.

The 4th volume in this 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. This is the story of the tactical air forces up to the point when Rome was occupied, just at the same time as the Normandy landings were occurring in north-west France.

A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provenal chef and vineyard owner. Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for more than fifty years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu's Provenal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend. ';With good-humored admiration, sharp-eyed description and lucid instruction, Olneyand Lulubring readers traditional Provencal cooking at its finest.' Publishers Weekly ';The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.' Simon Hopkinson, The Observer

Gonzalo Baro has brought the feeling of life into his recipes in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets.

Aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu.

Carol Bowen Ball has been the devoted owner of an Aga kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes.

';Entertaining and informative tales of success, heroics, fear, relief and exhilaration in and around the Hunter cockpit' (Royal Air Force Historical Society Journal). From the author of Lightning Boys, this is a fascinating look at the experiences of those who flew the iconic Hawker Hunter. Fifteen aircrew relate their individual recollections of the highs and lows, the dramas and demands of this incredible aircraft, which came into service in July 1951 and changed the future of fighter development. Included are a chapter by Neville Duke, Hawker Aircraft's chief test pilot, and other tales recounting the Aden emergency, the 1971 Indo-Pakistan war, and a race against the odds in Gibraltar. These true stories demonstrate the exceptional performance of this aircraft and illustrate its renowned lengthy service with the RAF and internationallybrought to life with original photographs plus paintings by acclaimed aviation artist Chris Stone.

';A good read both to aviators in general and to the Lightning fraternity in particular' (Royal Air Force Historical Society). According to a recent international study, the Lightning is the fifth most popular military aircraft of all time. With over twenty individual stories from former Lightning pilots, this book relates the highs and lows, the dramas and the demands of those who operated this iconic aircraft until its sharp end. Tales include the recollections of an aerobatic display pilot, an implausible yet true account of telepathic communication, and an extraordinary episode in which a Lightning pilot on an exchange program with the French Air Force became embroiled in a mid-air collision. An unverified, but likely genuine, world record is also revealed in one of the chapters. In addition to the original photographs that accompany the text, the renowned aviation artist Chris Stone, a former Lightning pilot himself, has provided a unique sketch as well as copies of some of his paintings, offering a look at this amazing aircraft that will appeal to the general reader as well as the enthusiast.

Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India.

Nice may conjure up the very essence of sophisticated chic The Promenade des Anglais, the Hotel Negresco and the casinos but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: 'fish are born in water and die in oil'.

First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favourite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit and many more.

More stories of the R4118's origins, including the discovery and restoration to flight of the Battle of Britain survivor.

Personal insights from the cockpit of the Hunter, Phantom, Jaguar, and Tornado.

This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes.

No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.

In the second volume of Harrier Boys, 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 features the evolution of Harrier II, and updates to the Sea Harrier.

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 remains an important figure in the history of air warfare.

An incredibly detailed account of one of the most renowned air battles in modern history.

A definitive history of the basic and counter-insurgent aircraft at home and overseas.

More thrilling tales from the UK and US operators of the McDonnell Douglas F-4

Colin Spencer's comprehensive book, reissued in paperback for the first time in fifteen years, explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food. The result is a thorough work of scholarship, entertaining in places and often horrifying in others.

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen.

Are you under the impression that vegetarians can't have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes and is the book of vegetarian food for those in a hurry!

The Book of Latin American Cooking is an exotic, exciting and uncomplicated cookbook that comes with a fascinating culinary introduction and notes on all the essential ingredients.

Julie Duff runs an award-winning cake business, which supplies wonderful fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, which was first published to huge critical acclaim in 2003, has been revised and updated.

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.

David Twiston Davies's latest, highly entertaining collection of 100 Daily Telegraph military obituaries from the last sixteen years includes those celebrated for their great heroism and involvement in major operations. Others have extraordinary stories barely remembered even by their families.

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.

The third volume in this series returns to November 1942 to explain the background to the first major Anglo-American venture - Operation Torch, the invasion of French North Africa.

La Patisserie des Reves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; and the recipe book of the same name contains over 70 recipes for their signature pastries.