Grub Street (276)

Homemade Vegan Cheese, Yoghurt and Milk

ISBN: 9781911621003

Author: Yvonne Holz-Singh    Publisher: Grub Street

Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduc...


Dairy goes vegan! The recipes in this book are all temptingly good. They are clear and simple and you are led through each process step-by-step. In the introduction to the book, which is beautifully illustrated with colour photographs throughout, you have all the information you need about the essential ingredients (and not just soya), kitchen utensils and the various fermentation starters that are available, how to make them yourself, which other ingredients are helpful and above all where you get them. You will find all sources listed. There are basic recipes, such as cashew cheese, on which other recipes then build and a whole range of vegan ‘milk classics’ to make. Vegan cheese, yogurt, tofu, milk, cream and butter are surprisingly diverse and easy to prepare. The wealth of recipes spans the spectrum from tomato rosemary cheese made from almonds, fermented by Rejuvelac and herbal cream cheese from coconut cream, almond crème fraîche to chickpea tofu. There is even a recipe for cheese dip for nachos, and mac and cheese. In addition to the cheeses you will find plenty of spreads, butters with different flavours and full-bodied delicacies such as ricotta or mascarpone. And there are faster variants such as the ‘pizza cheese’. Finally there is a chapter covering vegan drinks such as almond milk, oat drink, quick nut milk with nutmeg and soy milk. So who needs to buy drinks in the supermarket when you can make them much healthier and cheaper yourself? You’ll be surprised how little effort vegan products take to make at home. Once again proof that the vegan diet is quite versatile.


Bind: hardback


Pages: 144


Dimensions: 170 x 240 mm


Publication Date: 20-04-2018


$45.00
Luftwaffe Eagle

ISBN: 9781910690543

Author: Erich Sommer    Publisher: Grub Street

In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born...


In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born in 1912, the third son of a district court judge, Erich grew up in an atmosphere of uncertainty following the First World War. In 1932 he started training as a brewery engineer, shortly afterwards the Nazis came to power. The implications this had on the lives of average Germans are described in great detail. When war came in 1939, he became a navigator, successfully serving with the Luftwaffe’s first pathfinding unit, then a special and little-known control commission in Morocco to monitor the disarmament of Vichy French forces. This led to training as a pilot and Erich joining the high-altitude reconnaissance squadron in missions over Britain. He was then sent to the Russian Front, flying the relatively rare Junkers Ju 86 bomber and high-altitude reconnaissance aircraft fitted with pressurised cabins. He also flew the He 111 in a radar-equipped anti-shipping unit and the revolutionary Arado Ar 234 jet – leading to Erich’s participation in the world’s first jet-reconnaissance sortie over the invasion front and ending his war in Italy. After the war, Erich moved with his wife to Australia where he lived peacefully until his death in 2004. With a detailed introduction from acclaimed Luftwaffe historian J. Richard Smith and illustrated throughout with photographs from private family albums, Luftwaffe Eagle is a fascinating insight into the life of an exceptional Luftwaffe pilot and navigator.


Bind: hardback


Pages: 192


Dimensions: 148 x 210 mm


Publication Date: 20-04-2018


Tags: April 2018   Military
$55.00
The Taste of Belgium (PB)

ISBN: 9781911621300

Author: Ruth Van Waerbeek    Publisher: Grub Street

Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but wi...


Belgium is a country that boasts many Michelin-starred restaurants and it is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French cuisine. It's a country where home cooks and everyone, it seems, is a great home cook spend copious amounts of time thinking about, shopping for, preparing, discussing, and celebrating food. With its hearty influences from Germany and Holland, herbs straight out of a medieval garden, and condiments and spices from the height of Flemish culture, Belgian cuisine is elegant comfort food at its best slow-cooked, honest and satisfying, perfect for a Sunday lunch, a dinner party, or a casual family gathering. Here in Ruth Van Waerebeek's wonderful compendium of 250 delicious recipes, is the best of Belgian cuisine. It is a cuisine that traditionally prizes regional and seasonal ingredients and there are dishes in this comprehensive collection using all the ingredients synonymous with the country: endives, mussels, herrings, white asparagus, Brussels sprouts, mustard, beer and chocolate. There are national dishes such as waterzooi, moules frites, hutsepot, stoemp and of course waffles. For the adventurous cook there is much to explore in this varied and perhaps unfamiliar cuisine. As the Belgians say, since everybody has to eat three times a day, why not make a feast of every meal?


Bind: paperback


Pages: 320


Dimensions: 185 x 246 mm


Publication Date: 31-05-2019


$45.00
Italian Food

ISBN: 9781911621294

Author: Elizabeth David    Publisher: Grub Street

Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew ho...


Jane Grigson wrote of Italian Food `Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realise that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organised by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.


Bind: hardback


Pages: 406


Dimensions: 129 x 198 mm


Publication Date: 31-05-2019


$39.99
Designs and Sketches for elBulli

ISBN: 9781911621362

Author: Luki Huber    Publisher: Grub Street

elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worl...


elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worldwide fame - has been acclaimed as the best chef in the world. Ferran and his team at elBulli were the first to employ an industrial designer as part of their creative team. Luki Huber was that industrial designer and he spent from 2002 until 2005 at elBulli working exclusively hand-in-hand with Ferran charged with inventing new `artifacts' used either to prepare, cook, serve or perform Adria's unique culinary techniques. Luki kept all his drawings, sketches and beautiful photographs from this collaboration and they are brought together for the first time in this amazing notebook, with all the explanations of the purpose and stories behind every object. The book has a Prologue and Introduction from Ferran Adria, and is a must for all devotees of this extraordinary chef and his restaurant. Swiss-born Huber was trained at the Lucerne School of Art and Design and at the Escola Massana in Barcelona. He has been living in Spain since 1994, and has collaborated on a regular basis with a range of innovative clients working from the product design studio he created in 1999. The results of his work with elBulli combining the rigors of gourmet cuisine and the innovations of industrial design have been exhibited in the Pompidou Centre in Paris, in the D.Day, le design d'aujourd'hui.


Bind: hardback


Pages: 320


Dimensions: 155 x 215 mm


Publication Date: 31-05-2019


$65.00
Gallantry In Action

ISBN: 9781911621287

Author: Norman Franks    Publisher: Grub Street

When the Royal Flying Corps and the Royal Naval Air Service merged on 1 April 1918, to form the Royal Air Force, the new command needed to have its own gallantr...


When the Royal Flying Corps and the Royal Naval Air Service merged on 1 April 1918, to form the Royal Air Force, the new command needed to have its own gallantry medals to distinguish itself from the Army and the Royal Navy. Thus the new Distinguished Flying Cross came into being. Not that this new award (along with the Distinguished Flying Medal for non-commissioned personnel) came into immediate use, but as 1918 progressed, awards that earlier might have produced the Military Cross or Distinguished Service Cross, became the Distinguished Flying Cross. By the end of WWI a large number of DFCs and First Bars had been awarded, but only three Second Bars had been promulgated for First War actions. Before WWII erupted, only four more Second Bars had been awarded, for actions largely in what we would now call the Middle East. By the end of the WWII, awards of the DFC and First Bars had multiplied greatly, but only fifty Second Bars had been awarded (and Gazetted), making fifty-seven in all between 1918 and 1946. To this can be added three more, awarded post-WWII, between 1952-1955, making a grand total of sixty. Still a significantly small number of members of this pretty exclusive ‘club’. Within the covers of this book recorded for the first time together are the mini-biographies of all those sixty along with the citations that accompanied their awards, or in some cases the recommendations for them. Also recorded are citations for other decorations such as the Distinguished Service Order, et al. The recommendations were often longer than the actual citations themselves, and during periods of large numbers of all types of awards, these citations did not make it into the London Gazette, recording name of the recipient only. As the reader will discover, the range of airmen who received the DFC and Two Bars, cover most of the ambit of WWII operations, be they fighter pilots, bomber pilots, night-fighter aircrew, aircrew navigators, engineers, etc, or reconnaissance pilots. Each has interesting stories, proving, if proof be needed, their gallantry in action.


Bind: hardback


Pages: 224


Dimensions: 148 x 210 mm


Publication Date: 31-05-2019


Tags: May 2019   Military
$55.00
Etxebarri

ISBN: 9781911621218

Authors: Juan Pablo Cardenal, Jon Sarabia    Publisher: Grub Street

The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world. Bittor Arguinzoniz has achieved world fame as a g...


The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world. Bittor Arguinzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour’s drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen – his own – where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world ̶ fire ̶ he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arguinzoniz has revolutionized the way people roast meat, fish or vegetables. He cooks everything over a grill ̶ even dessert ̶ so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as ‘an unadulterated pleasure for lovers of simply grilled and roasted dishes…’ and he is ranked number 6 in the San Pellegrino World’s 50 Best Restaurants 2017. He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography.


Bind: hardback


Pages: 356


Dimensions: 220 x 260 x 30 mm


Publication Date: 01-10-2018


$79.99
The Bariatric Bible

ISBN: 9781911621010

Author: Carol Bowen Ball    Publisher: Grub Street

After Carol Bowen Ball underwent bariatric surgery she found there was very little practical information for weight-loss surgery patients and as a result she wr...


After Carol Bowen Ball underwent bariatric surgery she found there was very little practical information for weight-loss surgery patients and as a result she wrote the first (and to date only) UK bariatric advice and cookery book – Return to Slender. At the same time she launched BariatricCookery.com a website to support the same patients. A year later she wrote a sequel Return 2 Slender… Second Helpings. Both books have been widely praised by the professional bariatric community as well as pre-op and post-op patients. The recipes in The Bariatric Bible are designed and developed to help at every stage after weight-loss surgery. They are colour-coded to suit the 3 main stages afterwards. These are: the Red or 1st Fluids Stage, the Amber or 2nd Soft/Puréed Stage, the Green or 3rd Eating for Life Stage. They will have a nutritional analysis breakdown. This includes measured calories, protein, carbohydrate and fat levels. Recipes are also further coded for suitability for freezing and for vegetarian eating. A new bariatric lifestyle however isn’t just about food – it is also about exercise, changes in behaviour and relationships, adhering to essential medications; coping with unsettling situations that can de-rail the best of intentions, dealing with social situations like eating out; finding new ideas for a changing body through fashion and beauty advice; and making new healthier habits to replace old destructive ones. As a result the book will be the most comprehensive book of any currently on the market. The book will cover the types of surgery on offer for those who want to know more so that they (along with their bariatric team) can make the best choice from the selection available. It will also look at and advise on the many pre-op diets that are required prior to surgery – sometimes to lose weight as part of the qualification process and also as the liver-reducing diet prior to surgery itself for safe intervention. However, it will mainly focus on advice and recipes for after surgery to help the post-op patient maximise their best chance of long-term success with weight-loss and better health.


Bind: hardback


Pages: 224


Dimensions: 170 x 240 mm


Publication Date: 20-07-2018


$55.00
Over And Above

ISBN: 9781911621089

Authors: Captain John E Gurdon, Norman L.R. Franks    Publisher: Grub Street

Over and Above was first published in 1919 soon after John Everard Gurdon, aged just twenty, had been invalided out of the RAF following a brief but incident-fi...


Over and Above was first published in 1919 soon after John Everard Gurdon, aged just twenty, had been invalided out of the RAF following a brief but incident-filled stint as a flyer on the Western Front. Piloting the Bristol F.2b with 22 Squadron, his first victory was on 2 April 1918 and by 13 August he had bagged his twenty-eighth. In between those dates Gurdon flew with gusto and élan, his exploits attracting the attention of such eminent fighter aces as James McCudden. Over and Above is Gurdon’s first and best book, repeatedly reprinted for two decades, variously titled Winged Warriors or Wings of Death. Billed as a novel, it is not so much that as a fictionalised account of his own service flying career, with names changed, incidents rearranged. True, it tells of ‘exciting raids over enemy lines and towns, desperate fights against fearful odds, chivalry shown to an unchivalrous foe…’ but the narrative turns darker as men become wearier, new comrades arrive and are killed, and those who remain try to hold onto meaning in increasingly unintelligible circumstances, a mirror to Gurdon’s own experiences. Written in the style of the era and by and for a class which put great store in maintaining a slangy, backslapping cheerfulness, no matter how grim things were, with chums wishing each other ‘beaucoup Huns’ before embarking on a ‘show’ in ‘beastly’ weather, this book is a classic to rank with Winged Victory by V M Yeates, and which should never have been out of print. This new edition retains exactly the original script but has been updated with an introduction by John Gurdon’s granddaughter Camilla Jane Gurdon Blakeley and an extended illustrated appendix by renowned historian Norman Franks.


Bind: hardback


Pages: 224


Dimensions: 135 x 210 mm


Publication Date: 29-06-2018


$39.99
Ton-Up Lancs

ISBN: 9781909808263

Author: Norman L.R. Franks    Publisher: Grub Street

Ton-up Lancs is a welcome reassessment of a study which first appeared under the 'Claims to Fame' series. Since that publication years ago, information and phot...


Ton-up Lancs is a welcome reassessment of a study which first appeared under the 'Claims to Fame' series. Since that publication years ago, information and photographs continued to be sent to and researched and collected by the author, so much so that a complete revision was necessary, with a new 100-sortie aircraft added to the list, and with many more photographs of the aircraft and men who flew in these very special Avro Lancs. Each aircraft's history is recorded, supported by stories from aircrew that flew them, along with what happened to them once - or if - they survived. The most famous is 'Queenie' (W5868), the only one still in existence and which can be seen in the Bomber Command Hall at the RAF Museum, Hendon. She, as with some others, has some controversial accounting regarding the actual number of operations flown, which the book covers in full. Such controversies can also be explained by the detailed listing of each raid flown by each pilot and crew during 1942-1945, on sorties all over Hitler's Third Reich, Northern Italy, during support missions before and after D-Day, as well as in attacking V1 rocket launcher sites in Northern France. There are also first-hand accounts of the experience of flying on ops, supported by over 200 photographs reproduced throughout the book, many from personal albums which have not been published before.


Bind: paperback


Pages: 224


Dimensions: 194 x 252 mm


Publication Date: 20-04-2015


Tags: April 2015   Military
$39.99
© 2019 Nationwide Book Distributors