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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 Much of it had been chosen personally, and there is a considerable amount of unpublished material found in her own files, or contributed by friends.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.

The first volume of this series dealt with the initial 19 months of the air war over the Western Desert of North Africa. This volume picks up the story as the 8th Army was forced back to the Gazala area, roughly mid-way between the Cyrenaican/Tripolitanian border of Libya and the frontier with Egypt.

A pilot's behind-the-scenes account of test flying with British aircraft organizations and manufacturers in the early years of the Cold War. Written from the pilot's viewpoint, with refreshing candor and honesty, this account details what really went on behind the scenes in the defense world of the 1950s. After serving in World War II, the author continued his flying career, but to his dismay, found that quality was sometimes neglected when developing aircraftleading to lives lost. Mainly centering on his work with the mighty Gloster Meteor and the Javelin interceptors, The Quick and the Dead is an astonishing report that sparked controversy upon its first publication. It was seen as a wake-up call at a time when British ingenuity and prowess were being overtaken by the Americans and Russiansand offers an astonishing insight into the history of the British aircraft industry.

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.

During WWII, on one raid alone, Nuremburg March 1944, more Bomber Command airmen lost their lives than were lost in the Battle of Britain. These were ordinary men who became part of extraordinary events.

Fifty Years of Flying Fun covers, in a roughly chronological order, over fifty continuous years of flying. Beginning with joining the RAF in 1962, through his first operational tour on Hunters in Aden, the early days of the Jaguar in Germany and, finally, an outrageous two years flying the Jaguar and Hunter with the Sultan of Oman's Air Force.

Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. More than half the burger recipes are vegan or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments.

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 provided by family members, respected historian Professor Vincent Orange has produced a masterful biography of a truly remarkable man.

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, are at the forefront of the New Basque Cuisine, championed in the 1970s by Juan Mari Arzak. Here in this visually stunning production you will find some of the culinary creations of Subijana from the last ten years.

A fascinating account of the restoration and preservation of the last complete Supermarine Swift F4.

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.

During the Battle of Britain Geoffrey Page was shot down into the English Channel, suffering severe burns. He spent the next two years in hospital, but recovered to pursue an extremely distinguished war and post-war career. This eloquently written and critically acclaimed autobiography tells of his wartime exploits in the air and on the ground.

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 and wartime tribulations they faced.

Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Marguerite Pattern's helpful guide provides an insight into the quick and cheap meals that can be prepared with pressure cookers.

A guide to provincial French cooking. Divided into sections on soups, fish, eggs, luncheon, supper and family dishes, meat, poultry, game, vegetables, salads, sauces and sweets, it gives recipes that range from a primitive peasant soup of the Basque country to the refined Lyonnaise dish of Poulet a la Creme.

For Elizabeth David, summer fare meant fresh, seasonal food recipes that could be prepared quickly and savoured slowly, from Gnocchi alla Genovese ('simply an excuse for eating pesto') to La Poule au Pot to Gooseberry Fool.

A posthumous collection of recipes and articlesrecommended by her friends and fansfrom ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). 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 Elizabeth's many friends were invited to select their favorite articles and recipes. The names of the contributorswho number among some of our finest food writers, such as Simon Hopkinson, Alice Waters, Sally Clarke, Richard Olney, Paul Levy, and Anne Willanappear after the pieces they had chosen along with their notes. The writings and recipes which make up South Wind Through the Kitchen are drawn from all of Elizabeth David's books, namely A Book of Mediterranean Food; French Country Cooking; Italian Food; Summer Cooking; French Provincial Cooking; Spices, Salt and Aromatics in the English Kitchen; English Bread and Yeast Cookery; An Omelette and a Glass of Wine; and Harvest of the Cold Months. There are over 200 recipes organized 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, preserves, and bread, all interspersed with extracts and articles making it a delightful compendium to dip into as well as cook from. ';The doyenne of food writers ... a touching eulogy compiled by those who loved her ... While it contains recipes from France, the Mediterranean, and the Levant, the book is really a collection of Mrs. David's memories of those places.' The Dabbler

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-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal to drop scones and croissants.

Churchill’s ‘Few’ will forever be remembered by history as men who thwarted the seemingly invincible German war machine, when all seemed lost. They countered the full force of the Luftwaffe in the daylight battles during the summer of 1940, and in the night skies of the winter and spring of 1940/41. They were at the time, and still are, perceived as knights of the air, as our heroes. Now, five distinguished RAF airmen, four pilots and one radar operator/navigator, who fought that air battle during the Battle of Britain and the Blitz, have recounted their experiences in detail to author Steve Darlow. Their stories have never before been published, and they talk engagingly of their service life, combats, losses, injuries, friendships and fears – flying Spitfires, Hurricanes, Blenheims, Beaufighters and Havocs. One pilot tells of the time he fell victim to the enemy – ‘My Spitfire stopped being a flying machine, it became a lump of metal. I was going down with it and I couldn’t get out. I broke the seat by standing on it. The pressure throwing me into the bottom was terrific…’ A Beaufighter radar operator remembers being involved in shooting down a German aircraft – ‘He took a vertical dive, struck the ground and exploded with a shower of incendiaries. I felt like a child with a new toy. I had at last proved myself but for some reason I suddenly felt a little sad.’ But Five of the Few is not just about the experiences of these men during 1940/41. They would also distinguish themselves in subsequent air campaigns – night defense of the UK, offensive operations over the continent and support to D-Day and beyond. In between the aerial combats and ground attack operations, promotions, decorations and command responsibilities would come their way. But not all would make it through safely to the end of the war. One would end up behind barbed wire. Collectively Five of the Few is a war story of youth maturing, through aspiration and idealism, courage and bravado, fear and heroism, memory and reflection. It is a reminder of why so much was owed, and still is, by so many to so few.

Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618's primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, code named Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the 'bouncing bomb'. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases.

Established in 1917 to train Royal Flying Corps aircrew, during WWI Duxford was also the base for two United States Aero Squadrons, 137 and 159, and by the end was a mobilisation airfield for three DH9 day bomber squadrons.

To coincide with the 25th anniversary of the Falklands conflict, the memoirs of one of its test pilots, Tony Blackman, were published - the first ever book about test flying this monumental delta-wing aircraft which dominated the history of the late 20th century.

Offers a full coverage of various aspects of aerial operations throughout the whole of the Mediterranean area. This title helps readers to follow the wartime careers of units and personnel involved.

Lancaster pilot Victor Wood's aircraft arrived too early over Gelsenkirchen when the target was shrouded in darkness... His bomber was suddenly struck with terrifying force by flak and turned upside-down. The unconscious mid-upper gunner, slumped over his turret, was being sprayed with petrol. Could Vic get his crew back to base safely?

';A brilliant first-hand account of the life of a fighter pilot' in World War II (The Spectator). Spitfire Pilot was written in 1940 in the heat of battle, when the RAF stood alone against the might of Hitler's Third Reich. It is a tremendous personal account of one of the fiercest and most idealized air conflictsthe Battle of Britainseen through the eyes of a pilot of the famous 609 Squadron, which shot down over one hundred planes in that epic contest. Often hopelessly outnumbered, David Crook and his colleagues, in their state-of-the-art Spitfires, committed acts of unimaginable bravery against the Messerschmitts and the Junkers. Many did not make itand Crook describes the absence they leave in the squadron with great poignancy. Includes an introduction by historian Richard Overy

We've sacrificed flavour for speed and convenience, forgetting how bones can enhance the taste, texture and presentation of meat, poultry and fish think of a rack of lamb, T-bone steak, ham hock, leg of pork or skate wings.

Robuchon is the most influential French chef of the post-nouvelle cuisine era. His food was seen as instrumental in leading French cuisine away from the excesses - and excessive reductionism - of nouvelle cuisine. This book offers us his recipes, secrets and tips: from the perfect omelette to vegetable soup, leg of lamb to marinated mussels.