Books published by Grub Street Publishing

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.

Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. In this book she shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries.

';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.

True tales from operators of military and civilian rotorcraft.

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'.

208 Squadron celebrated its centenary in October 2016, making it one of the few RAF squadrons to achieve this distinction whilst still part of the RAF's current order of battle. To celebrate, Air Commodore Pitchfork compiled a history of the squadron's activities and personnel, illustrating the comradeship and professionalism of the squadron.

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.

In what has been described as 'the greatest raid of all', Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces. Winged Chariot examines the role that the RAF played during this epic raid on 28th March 1942.

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.

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

An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated throughout, it gathers the thoughts of writer Josep Maria Fonalleras in a day at El Celler. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes.

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.

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.

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.