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The sequel to the best-selling The Lightning Boys, Lightning Boys 2 is a must-have companion and continues the theme of tales from pilots and other crew connected with this iconic aircraft, giving a rare insight into postwar fighter operations. In 20 separate stories to intrigue, amaze and amuse, the book has also been compiled and written by Richard Pike. The reader is taken to situations as diverse as intercepting 60 plus enemy aircraft, a desperate struggle in a cockpit flooded by tropical downpours, the difficulties of being affected by sudden and painful toothache at high altitude, and the curious encounter with an unidentified flying object. Yet another chapter paints a dramatic reconstruction of a scene in Germany when a Lightning, having entered an inadvertent, out-of-control spin, began an earthwards plunge towards a town center.

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'.

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

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.

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.

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 original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today's new higher-powered machines.

This anthology of Elizabeth David's work is a direct sequel to An Omelette and a Glass of Wine. It contains a selection of her journalistic and occasional work from four decades. Much of it had been chosen personally, and there is a considerable amount of unpublished material found in her own files, or contributed by friends.

Tomas Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued simple dishes from disappearing along with a way of life that had remained essentially unchanged since Roman times.

In 2000 aircraft restorer Guy Black of Aero Vintage located the hulks of at least two Airco DH9 bombers in a remote part of India. They were truly remarkable finds, and extremely rare examples of a near-extinct and important WWI aircraft type - none of which had survived in Britain.

A renowned food writer's personal cookbook for her sons became this classic collection of simple seafood recipes and much more from around the world. When her sons inherited their father's childhood home in a Cornish fishing villageformerly a commercial building for storing and packing pilchardsrenowned food writer Lindsey Bareham decided it was important to record some of the recipes and memories from this extraordinary place. It started as a notebook for her sons, with lists of favorite ways to cook mackerel, monkfish, and sole, as well as how to make mayonnaise to go with the gift of a handsome crab or crayfish. But soon it grew to become this very special book, full of recollections and anecdotes, and fabulous holiday food. Although the setting is of English, Bareham's recipes draw on influences from around the world, including Portugal (Portuguese Cabbage Soup with Rosemary Bruschetta), Italy (Red Mullet Wrapped in Parma Ham with Garlic and Rosemary) and Turkey (Spiced Aubergine Salad with Cumin). There are chapters on eggs, chicken, lamb, vegetables, and, of course, puddings, alongside a wonderful collection of recipes for fish of all kinds. This is a cookbook classic that food lovers will enjoy reading as much as they enjoy cooking and eating it's wonderful creations.