Grub Street (275)

No Parachute (PB)

ISBN: 9781911621058

Author: Arthur Gould Lee    Publisher: Grub Street

From the young airmen who took their frail machines high above the trenches of World War I and fought their foes in single combat there emerged a renowned compa...


From the young airmen who took their frail machines high above the trenches of World War I and fought their foes in single combat there emerged a renowned company of brilliant aces – among them Ball, Bishop, McCudden, Collishaw and Mannock – whose legendary feats have echoed down half a century. But behind the elite there were, in the Royal Flying Corps, many hundreds of other airmen who flew their hazardous daily sorties in outdated planes without ever achieving fame. Here is the story of one of these unknown flyers – a story based on letters written on the day, hot on the event, which tells of a young pilot’s progress from fledgling to seasoned fighter. His descriptions of air fighting, sometimes against the Richthofen Circus, of breathless dog-fights between Sopwith Pup and Albatros, are among the most vivid and immediate to come out of World War I. Gould Lee brilliantly conveys the immediacy of air war, the thrills and the terror, in this honest and timeless acount. Rising to the rank of air vice-marshal, Gould Lee never forgot the RFC’s needless sacrifices – and in a trio of trenchant appendices he examines, with the mature judgement of a senior officer of the RAF and a graduate of the Staff and Imperial Defence Colleges, the failure of the Army High Command to provide both efficient aeroplanes until mid-1917 and parachutes throughout the war, in addition to General Trenchard’s persistence in a costly and largely ineffective conception of the air offensive.


Bind: paperback


Pages: 256


Dimensions: 135 x 210 mm


Publication Date: 01-06-2018


Tags: June 2018   Military
$27.99
Vegan Recipes From Spain

ISBN: 9781911621164

Author: Gonzalo Baro    Publisher: Grub Street

Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, r...


Spanish food is all about making the most of the best local produce. It conjures up many associations ̶ friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is perfect for sharing. Geography and climate, has had a great influence on its cooking methods and available ingredients, and these particularities are present in the dishes of the various regions. Spanish cuisine was also shaped by a complex history, where invasions and conquests have modified traditions and made new ingredients available. Gonzalo Baró has brought this feeling of life into his recipes ̶ in either traditional, usually very simple, honest dishes or unusual, new ones. He brings this gorgeous fresh country cuisine to our tables in chapters covering Basics, Tapas, Pinchos, Appetizers, Main Dishes, and Sweets. There are pages and pages of mouth-watering recipes for alioli, romesco, gazpacho, ajo blanco, mushrooms with sherry, stuffed piquillo peppers, fried salad hearts, green beans in tomato sauce, grilled asparagus, crispy vegetables with orange alioli, wild rice salad with sherry vinaigrette, sweet potatoes and grapes, yams with chard sauce, paella, tortilla, padron peppers, and a host of sweet treats.


Bind: hardback


Pages: 192


Dimensions: 170 x 240 mm


Publication Date: 01-06-2018


$49.99
The Taste of Portugal (PB)

ISBN: 9781911621188

Author: Edite Vieira    Publisher: Grub Street

In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from me...


In this revised and updated edition of her authoritative and fascinating book Edite Vieira traces the rich legacy of her country’s culinary excellence from medieval through to modern times lacing it with history and anecdote and a collection of authentically delicious recipes. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges are both remnants of the voyaging past, green coriander is the main flavouring herb; essentially the food is the food of a country which grows grapes, peppers, melons, quinces and apples, and few other countries have such a repertoire of pork dishes. Fresh pork is much in evidence as well as ham (presunto), pork and red pepper sausages (chouricos) and black pudding (morcela), all foods very much in present vogue. Edite Vieira was born in Portugal. She moved to London where she worked for the BBC as a radio journalist and programme announcer. She was a cultural affairs correspondent for a number of magazines but is most highly regarded as the author of many books including a collection of poetry and for her food writing and recipe books. She is also the winner of a Gourmand World Cookbook Award.


Bind: paperback


Pages: 240


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
Harrier Boys Volume Two

ISBN: 9781910690178

Author: Bob Marston    Publisher: Grub Street

In the second volume of Harrier Boys, as with the first, the history of this remarkable aircraft in service with UK armed forces is illustrated through personal...


In the second volume of Harrier Boys, as with the first, 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 begins with explanations of the mature concept of operations with the Harrier GR3 in the Cold War. It then progresses through the evolution of Harrier II, starting with the GR5, and updates to the Sea Harrier, while the potential battles to be fought necessitated ever-changing tactics and technology.


Bind: hardback


Pages: 192


Dimensions: 156 x 234 mm


Publication Date: 20-07-2016


Tags: July 2016   Military   Transport
$59.99
Lulu's Provencal Table (PB)

ISBN: 9781911621195

Author: Richard Olney    Publisher: Grub Street

Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also publis...


Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.


Bind: paperback


Pages: 176


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
A History of the Mediterranean Air War 1940-1945 Volume Three

ISBN: 9781910690000

Author: Christopher Shores    Publisher: Grub Street

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 o...


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. It deals with the fratricidal combats which followed the initial landings in Morocco and Algeria for several days. It then considers the efforts made – unsuccessfully in the event – to reach northern Tunisia before the Germans and Italians could get there to forestall the possibility of an attack from the west on the rear of the Afrika Korps forces, then beginning their retreat from El Alamein.


Bind: hardback


Pages: 736


Dimensions: 170 x 240 mm


Publication Date: 20-07-2016


Tags: July 2016   Military
$135.00
The Book of Latin American Cooking

ISBN: 9781910690109

Author: Elisabeth Lambert Ortiz    Publisher: Grub Street

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 es...


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. With a sudden rash of Latin American restaurants opening in London and other major cities, such as Ceviche and Lima and the chain of Las Iguanas, the British are at last getting to grips with the cooking of Latin America; a sophisticated cuisine that is as old and as complex as any in the world. First published in 1969 and written by one of the first ‘scholar cooks’, The Book of Latin American Cooking is regarded as a classic and one of only a handful of books to examine this much underappreciated cuisine. The collision of civilisations that occurred after the Spanish conquest, and the adoption by the colonisers of so many new foods such as the chilli and the pepper, the tomato, the potato, chocolate, French beans and avocados, down to the very staple, maize, means that Latin American cookery is a hybrid of infinite and unique combinations. Elisabeth Lambert Ortiz was the very first writer to encourage British and American enthusiasm for the food of Latin America and the Caribbean. Ortiz introduces the reader to the subtle marriages of texture and flavour which distinguish the cooking of South America from Peru to Chile.


Bind: hardback


Pages: 240


Dimensions: 189 x 246 mm


Publication Date: 31-01-2016


$75.00
Oswald Boelcke

ISBN: 9781910690239

Author: R Head    Publisher: Grub Street

Oswald Boelcke was Germany’s first ace in World War One with a total of forty victories. His character, inspirational leadership, organisational genius, devel...


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. In this definitive biography RG Head explores why Oswald Boelcke deserves consideration as the most important fighter pilot of the 20th century and beyond; but also for setting the standard in military aviation flying. This book will appeal to enthusiasts of the German air force, military aviation in general and World War One in particular.


Bind: hardback


Pages: 192


Dimensions: 170 x 246 mm


Publication Date: 20-07-2016


Tags: July 2016   Military
$59.99
Valiant Boys

ISBN: 9781909808218

Author: Tony Blackman    Publisher: Grub Street

Following on from the success of Victor Boys and Vulcan Boys, Tony Blackman, in collaboration with Anthony Wright, brings you Valiant Boys to complete the V For...


Following on from the success of Victor Boys and Vulcan Boys, Tony Blackman, in collaboration with Anthony Wright, brings you Valiant Boys to complete the V Force set. This is a fascinating collection of personal accounts of operating Britain's first V bomber by aircrew and ground crew. The book tells the story from the aircraft's birth taking off from Vickers' tiny airfield at Wisley near Brooklands to its premature death from fatigue. There are tales of testing atom bombs in the Australian desert, dropping hydrogen bombs in the middle of the Pacific and, as a complete contrast, attacking airfields with conventional bombs in Egypt during the very brief and abortive Suez campaign. We are reminded of how the Valiant provided the UK's first nuclear deterrent by always having some armed aircraft on stand-by twenty-four hours a day, supported by their air and ground crews, ready to be flown at a moment's notice on a one-way trip to launch an atomic war. Some Valiants were given a photographic role providing accurate images from high altitude and were used not only to gather military intelligence but also to survey the UK and countries overseas. Others were developed into flight refuelling tankers breaking point to point records before enabling Britain's fighter aircraft to be refuelled and fly anywhere in the world. This book completes Tony Blackman's trilogy of the three V bombers. As Marshal of the Royal Air Force Sir Michael Beetham makes it clear in his foreword: 'It is good to have a book written by aircrew and ground crew telling their stories and how they operated the aircraft so that all these things are recorded and not forgotten.' Not as well known as the Vulcan and Victor, the Valiant is often overlooked; this book will go a long way to redress the balance.


Bind: hardback


Pages: 192


Dimensions: 153 x 234 mm


Publication Date: 10-11-2014


Tags: October 2014   Military
$55.00
Lie In The Dark and Listen

ISBN: 9781904943419

Author: Ken Rees    Publisher: Grub Street

24th March 2019 sees the 75th Anniversary of the break-out Often quoted as the model for the Steve McQueen character in The Great Escape, by age 21 Ken had alr...


24th March 2019 sees the 75th Anniversary of the break-out Often quoted as the model for the Steve McQueen character in The Great Escape, by age 21 Ken had already trained to be a pilot officer; flown 56 hair-raising bomber missions by night over Germany; taken part in the siege of Malta; got married; been shot down into a remote Norwegian lake; and been captured, interrogated and sent to Stalag Luft III. He took part in and survived the Great Escape and then the forced March to Bremen. Truly a real-life adventure story, written with accuracy, pace and drama.


Bind: paperback


Pages: 224


Publication Date: 31-12-2006


Tags: March 2019   Military
$29.99
© 2019 Nationwide Book Distributors