Books published by Grub Street Publishing

Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever.

Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own.

If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. The joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured.

';A great source of inspiration,' this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse). Once an undiscovered gem among Europe's culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world's top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cookingthe book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia's most famous chefs. Using many of the same fresh ingredients as other Mediterranean cuisinestomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafoodCatalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required readingor eatingfor any adventurous gourmand or Spanish food aficionado. ';An intelligent, superbly written, profound study of a great and fascinating cuisine.' Paula Wolfert ';Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.' Ferran Adri, chef/owner of El Bulli

Caroline and Robin Weir's book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Now for the first time since then the book is being issued in a paperback edition.

This is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with Zen philosophy.

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike.

Learn to bake your own bread with the acclaimed Le Cordon Bleu school.

In Buddha Bowls, bestselling author Tanja Dusyprovides 50 meat-free recipes for breakfast bowls,quick and easy bowls and sophisticated supperbowls, and also gives readers numerous basic recipesso that you can combine your own bowlcreations in no time at all.

Volume five of this monumental series commences with coverage of the final fierce air-sea battles over the Aegean which preceded the advance northwards to Rome and the ill-conceived British attempt to secure the Dodecanese islands following the armistice with Italy.

Alongside recipes for Italian vegan cheese and fresh pasta without eggs, a diverse range of vegan twists on the Italian classics.

The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life these starting points were the inspiration for this book.

A classic collection of articles, book reviews, and travel essays from ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as ';Syllabubs and Fruit Fools,' ';Sweet Vegetables, Soft Wines,' ';Pleasing Cheeses,' and ';Whisky in the Kitchen.' Elizabeth David's subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ';Elizabeth David' book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. ';Savor her book in a comfortable chair, with a glass of sherry.' Bon Appetit ';Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.' Wine and Food

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins.

This book puts together over 50 recipes for breakfasts, salads, and bowls for during the week, dinner and dessert.

In these pages one of the world's greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

Chris Burwell charts one man's career in aviation from joining the RAF in 1969 aged 18, to having responsibility for training pilots for the world's major airlines nearly 50 years later.

Acclaimed author Andrew Thomas has chosen fifty fascinating cameos of individual actions or incidents across a wide variety of major and minor campaigns and scenarios ranging from the First World War to the present day.

Throughout these pages, the 'Vampire Boys' bring to life the trials and tribulations of operating a first-generation jet across the globe. Through their insightful anecdotes and exceptional experiences, the reader can follow squadrons across the dusty deserts of Iraq to exercises in West Germany.