Books published by Grub Street Publishing

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.

Have you ever tasted a real homemade custard pudding? And no, we don't mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream.

William Avery Bishop has been hailed as the British Empire's highest-scoring World War I fighter ace. Officially credited with victory in seventy-two air battles, the Canadian-born pilot was honoured in a special ceremony by King George V, who presented Bishop with the Victoria Cross, Distinguished Service Order and Military Cross at the same time.

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.

Spicy nuts, crunchy raw chocolate truffles, liquorice almonds, grape lollipops, and candy crunch popsicles are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark's leading raw food exponent, presents in her gorgeous book Raw Snacks.

With an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.

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 Much of it had been chosen personally, and there is a considerable amount of unpublished material found in her own files, or contributed by friends.

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.

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.

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.

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

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.