Now in paperback! From Richard Pike, author of Grub Street’s bestselling Lightning Boys series, comes Hunter Boys, a fascinating insight into the experiences of those who flew the iconic Hawker Hunter – an aircraft known affectionately to many as ‘Queen of the Skies’. Now in paperback for the first time. In fifteen separate chapters, pilots’ stories of the dramas and demands of this incredible aircraft, which changed the future of fighter development, are related in distinctive style, including experiences of the legendary test pilot Neville Duke. One chapter details the remarkable tale of a pilot who flew an unauthorised sortie under London’s Tower Bridge at the time of the 50th anniversary of the Royal Air Force. In another, the realities of war are recounted in a poignant personal account taken from diaries penned at the time of the 1971 Indo/Pakistan conflict. Further chapters describe individual experiences of flying in places as diverse as Aden, Gibraltar, Jordan and Kenya. The exceptional performance of this aircraft is evident throughout as is its well-renowned lengthy service life with the RAF and internationally. The scope, flair and pace of the writing in this book will appeal to the general reader as well as to the enthusiast.

Bind: paperback

Pages: 186

Dimensions: 153 x 234 mm

Publication Date: 31-05-2018

Vegan cooking without eggs using the magic of chickpea water From the Latin aqua (water) and faba (beans), aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. Its unique mix of starches, proteins, fibre and sugars, which are left in the water after cooking, gives aquafaba a wide range of emulsifying, foaming, binding and thickening properties, making it the perfect ingredient in vegan cooking or recipes for those who have egg allergies. It’s amazing to think that this precious liquid that we all threw down the sink could have such incredible properties? This is a real culinary revolution. The authors give all the secrets of aquafaba; how to make your own at home with just chickpeas and water and then how to use it in a dazzling array of recipes. Aquafaba beaten with a whisk produces a mountain of snowy white, giving volume to your muffins, and binding in your pasta. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu. Sébastien and Laura have thought of everything. Having created your aquafaba there are even a collection of recipes at the end of the book which use those cooked chickpeas to make hummus, falafels and curries.

Bind: hardback

Pages: 72

Dimensions: 170 x 240 mm

Publication Date: 31-05-2018

The Junkers 87 Stuka was an iconic weapon of World War Two and an aircraft name that was, and still is, instantly recognised worldwide. Its roles in Poland and the Battles of France and the Low Countries are almost legendary, but in the UK its import during the Battle of Britain is one that has never been covered in any specific detail. Here, Andy Saunders takes a critical look at every operation by Ju87s against British targets in 1940 – including those on land and at sea. Each raid is charted, covering all aspects of the attacks including participants, defending RAF fighters and those on the receiving end. Myth and reality and truth and legend are all examined and analysed in this highly illustrated new book, which adds to our knowledge of one of the most significant periods in the whole of British history.

Bind: paperback

Pages: 224

Dimensions: 170 x 240 mm

Publication Date: 07-10-2019

Carol Bowen Ball has been the devoted owner of a kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes. As the title of the book suggests however, the author does not ignore the basics and this handy work of reference will serve not only those who have just purchased or inherited a kitchen range for the first time but also those who have owned one for years and are looking for fresh ideas. As an Aga is more than just a cooker this book contains all sorts of useful hints and tips for getting the most from your oven – everything from drying sports clothing to using your kettle for cleaning the hotplate lid. The recipes are all clearly marked with unique symbols to indicate instructions for 2-door, 4-door or Thermodial-control models and can be cooked in Agas, Rayburns and all similar types of ranges. No one who owns an Aga or other kitchen range should be without this essential guide.

Bind: paperback

Pages: 192

Dimensions: 153 x 234 mm

Publication Date: 31-05-2018

Mrs. Agnes Marshall (1855 - 1905) was the most celebrated cook of her day; the equivalent to today's TV celebrity chefs. She wrote four books: The Book of Ices 1885, Mrs. A.B. Marshall's Book of Cookery 1888, Mrs. A.B. Marshall's Larger Cookery Book of Extra Recipes 1891, and Fancy Ices 1894. These are considered to be some of the finest books of their type ever written, especially those on ices, of which Mrs. Marshall was the undisputed authority. Her recipes are clear, accurate, and well-illustrated. She ran a domestic staff agency, sold cooking equipment, and ran a successful cookery school. She even patented an ice-cream machine which could freeze in five minutes. As well as campaigning for better standards of food hygiene, she toured extensively, lecturing and demonstrating her techniques to huge audiences and she has been credited with the invention of the edible ice-cream cone, mentioned in her 1888 cookery book, in the recipe for cornets with cream. Prior to the edible cone, ice cream had been served in glass ‘licks’. The story of her amazing life is all too short, which sadly ended as the result of a fall from a horse in a riding accident at the age of only 49. As a result Mrs. Marshall has been largely neglected by historians, and is not famous today, unlike the ubiquitous Mrs. Beetonbut this may now be set to change with an exhibition entitled Scoop of the Century which will run from mid-June to September at Gasholders in Kings Cross ~ the world’s first ever exhibition exploring the history, science, art and mythologies of ice-cream ~ and which will also celebrate the life and work of this incredible culinary pioneer. To coincide with the exhibition Grub Street is producing a facsimile paperback edition of Mrs Marshall’s most popular work, The Books of Ices.

Bind: paperback

Pages: 80

Dimensions: 120 x 173 mm

Publication Date: 22-06-2018

Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. She began her cookery career as a Home Economist for the Ministry of Food, hence many, many decades of experience went in to writing this book and it shows. She shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries. Baking was Marguerite’s most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. From different types of flour, to what utensils you need or can do without, to the meaning of creaming and how to fold ̶ all the traditional terminology is explained so that you can read and get started. There are no glossy photographs in this handy little manual but as her tone is friendly, reassuring, straightforward but factual you will find all the instructions you need to guide you to success every time. She covers not only family favourites such as Walnut cake, teacakes and buns but more modern popular cakes such as muffins. The book has been planned to introduce the pleasures of baking in such a way that even a beginner will achieve successful results under the expert guidance of Britain’s still much loved cookery writer.

Bind: paperback

Pages: 192

Dimensions: 153 x 234 mm

Publication Date: 31-05-2018

Fifty Years of Flying Fun covers, in a roughly chronological order, over fifty continuous years of flying. This ranges from joining the RAF in 1962, through his intriguing first operational tour on Hunters in Aden, the early days of the Jaguar in Germany and, finally in the RAF, an almost outrageous two years flying the Jaguar and Hunter with the Sultan of Oman’s Air Force. His subsequent civil flying has been exclusively in the General Aviation and flying display fields as a flying instructor and well known display pilot, including being involved in many varied and interesting display-related episodes. With in excess of 7,000 flying hours on 59 different types – and only one aircraft (Spencer Flack’s Mustang) with a working autopilot – Rod gives a clear, and largely humorous, insight into the operation of a cross section of piston and jet engine vintage aircraft and his undoubted fifty years of fun since the first solo on 19 March 1963. Fifty Years of Flying Fun is not just a book for the aviation enthusiast, but for anyone wanting to learn about any aspect of flying history through the memoir of a man who lived through it all.

Bind: hardback

Pages: 192

Dimensions: 153 x 234 mm

Publication Date: 20-05-2015

Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson’s recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson’s research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organised into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled ‘At Home in England’ and ‘At Home in France’; both places close to Jane’s heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson’s approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books.

Bind: hardback

Pages: 360

Dimensions: 135 x 210 mm

Publication Date: 20-05-2015

The sequel to the bestselling The Lightning Boys, Lightning Boys 2, now available in paperback for the first time, is a must-have companion and continues the theme of tales from pilots and other crew connected with this iconic aircraft, giving a rare insight into post-war fighter operations. In twenty separate stories to intrigue, amaze and amuse, the book has also been compiled and written by Richard Pike. The reader is taken to situations as diverse as intercepting sixty plus enemy aircraft, a desperate struggle in a cockpit flooded by tropical downpours, the difficulties of being affected by sudden and painful toothache at high altitude, and the curious encounter with an unidentified flying object. Yet another chapter paints a dramatic reconstruction of a scene in Germany when a Lightning, having entered an inadvertent, out-of-control spin, began an earthwards plunge towards a town centre.

Bind: paperback

Pages: 186

Dimensions: 153 x 234 mm

Publication Date: 20-06-2018

Learn to bake your own bread with the acclaimed Le Cordon Bleu school. Le Cordon Bleu is the highly renowned, world famous culinary school noted for the quality of its courses, aimed at beginners as well as confirmed or professional cooks. It is the world’s largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 80 illustrated recipes, explained step-by-step with 1450 photographs presented in seven chapters with recipes for traditional baguette, sourdough bread, milk rolls, focaccia, ciabatta, pita, challah, croissants, pain au chocolate, Parisian brioche, stollen, panettone, vanilla flan, kouign-amann, galette des rois… and much, much more Discover recipes for traditional, regional breads and breads from around the world, as well as viennoiseries (Danish pastries) and French pastries. Learn how to knead, shape and score breads and achieve baking success thanks to the know-how and advice of the very best bakers.

Bind: hardback

Pages: 304

Dimensions: 200 x 230 mm

Publication Date: 05-09-2022