Bøger udgivet af Grub Street Publishing

';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.

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.

Written just after the heat of battle and in the language of the time, this extraordinarily moving account expresses in a brutally honest and personal way the ordinary soldier's experience of one of the most horrific series of battles ever fought.

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.

More than just a collection of recipes, "Moroccan Cuisine" also contributes to our understanding of Morocco, its people, their culture and the influences that played a part in establishing the particular cookery of the country.