Books published by Grub Street Publishing

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.

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?

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.

Suitable for the people suffering from sensitivity to wheat, dairy products and gluten, this book provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, and crumble.

An ';engrossing' memoir of a Royal Air Force doctor's World War II experiences, from surviving Dunkirk to witnessing Nagasaki (The Irish Times). As an RAF medical officer, Aidan MacCarthy served in France, survived Dunkirk, and was interned by the Japanese in Java, where his ingenuity helped his fellow prisoners through awful conditions. While en route to Japan in 1944, his ship was torpedoed, sending him into the Pacific. Miraculously, MacCarthy was rescued by a whaling boatonly to be re-interned in Japan. Ironically, it was the dropping of the atomic bomb at Nagasaki that saved his life, though it also meant being an eyewitness to the horror and devastation it caused. Long out of print, this remarkable war memoir was rediscovered during a journey through Ireland by Pete McCarthy, author of McCarthy's Bar, who describes it as ';jaw-dropping.' ';Written in a straightforward, matter-of-fact tone, this book is marked by the author's ability to keep cool under adversity and by his admirable sense of humor and irony. A wonderful, if chilling work.' Publishers Weekly ';A gripping read.' Evening Echo

Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups.

Experience the chilling combat of World War I from inside an early biplane in this classic novel, by a pilot who lived through the war himself. France, 1914. The war on the land is taking to the skies ... Pilot Tom Cundall is ready to take on the enemy in his trusty Camel fighter plane. But as he sees more and more planes shot down in flames, he begins to question the war, and what, or who, he is fighting for. There is no bitter snarl nor self-pity in this classic novel about the air war of 1914-1918, based very largely on the author's experiences. Combat, loneliness, fatigue, fear, comradeship, women, excitementthey all are part of a brilliantly told story of war and courage by one of the most valiant pilots of the then Royal Flying Corps.Praise forWinged Victory';The greatest novel of war in the air.' The Daily Mail (UK)';Beautifully written with a poet's eye as well as a pilot's eye.' Evening Echo (UK)';Not only one of the best war books ... but as a transcription of reality, faithful and sustained in its author's purpose of re-creating the past life he knew, it is unique.' Henry Williamson, author ofTarka the Otter

';The most incredibly sophisticated compendium of all that is good in British cooking' by the renowned author of An Omelette and a Glass of Wine (Jeremy Lee, The Guardian). Elizabeth David presents a collection of English recipes using spices, salt, and aromatics. The book includes dishes such as briskets and spiced beef, smoked fish, cured pork and sweet fruit pickles. An emphasis is placed on the influence of India, the Middle East, and the Far East on the English kitchen. ';David is in her element; the prose sings, and the song is paean to the exotica that she craved. Even her treatment of a subject ordinarily as prosaic as measurements feels fresh forty years later. ... She demolishes the canard that traditional British food is limited and bland.' British Food in America ';[David] demonstrates the varied and diverse nature of English cooking, identifying its many influences over the centuries resulting from trade with other nations. In fact the book is less a selection ofrecipes than an historical journey through countries that have influenced the English addiction to spices. ... This is an exceptional, well-researched book. An informative and enjoyable read which at the same time doubles as a useful reference tool.' The Caterer ';A lovely variety of well-flavored dishes from many countries.' The Art of Eating

This is the handbook for the starter cook ingredients and techniques are listed alphabetically for quick and easy reference everything from Apples to Zesting.

This recipe book offers 200 recipes using special gluten-free flours, breads and pasta now available on the market, many of which coeliacs can obtain on a doctor's prescription.

This cookbook contains 200 tasty recipes which provide healthy, high energy meals suitable for anyone on a low-fat, low-sugar diet. Each recipe is accompanied by a nutritional analysis listing calories per serving, fat protein and carbohydrate content.

The daughter of millionaire racing driver, Woolf Barnato, and grand-daughter of Barney Barnato who co-founded the De Beers mining company, by 1936 Diana had had enough of her affluent, chaperoned existence and sought excitement in flying, soloing at Brooklands after only six hours' training. She has followed her own instincts ever since.

First published in the 1970s to great critical acclaim Richard Olney's Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

An essential guide to successful freezing and handy reference to which foods freeze best.

As commander of No.11 Group, Keith Park took charge of the day-to-day direction of the battle. In spotlighting his thoughts and actions during the crisis, Vincent Orange reveals a man whose unfailing energy, courage and cool resourcefulness won supreme praise from Churchill, as well as the lasting respect and admiration of all who served under him.