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Grub Street (315)
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elite there were, in the Royal Flying Corps, many hundreds of other airmen who flew their hazardous daily sorties in outdated planes without ever achieving fame.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
Tag: Military |
$27.99 |
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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 |
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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 |
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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 |
$59.99 |
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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 |
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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
Tag: Military |
$135.00 |
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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 $5.75 |
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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
Tag: Military |
$59.99 $6.90 |
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Sabotage!
ISBN: 9781911667902 Publisher: Grub Street On the night of July 4, 1943, transport aircraft Liberator AL523 took off from Gibraltar’s North Front tarmac and within moments crashed into the sea with onl... On the night of July 4, 1943, transport aircraft Liberator AL523 took off from Gibraltar’s North Front tarmac and within moments crashed into the sea with only one survivor, the pilot. The commander-in-chief of the Polish army and prime minister of the Polish government in exile, General Wladyslaw Sikorski, was dead. Rumours as to the cause of the crash abounded. Was it pilot error? Was it, as officially classified, merely an accident, or was it, as the authors conclude in this riveting and meticulous study, an act of sabotage? The catastrophe has led to several conspiracy theories over the years that still persist, often proposing that it was an assassination, variously blamed on the British, Soviets and Nazis. However, by sifting through numerous primary sources, the complete court of inquiry transcript, detailed analysis of aircraft components and systems, and unearthing many little-known eyewitness accounts, the authors’ conclusion is compelling. Despite AL523 being heavy and possibly overloaded, this was not the contributing cause of the crash. The pilot had competently taken off and cleared the runway. The sole reason for the aircraft’s fall to earth was simply a cotton rag used by Polish saboteur Bronislaw Urbanski to obstruct elevator travel. He and he alone was responsible for one of the most shocking events of WWII. This is an exhaustive piece of investigative journalism to put the record straight once and for all. Lead author, Canadian Chris Wroblewski’s background in aircraft maintenance and military history proved advantageous in his research for this book. Co-author and British-born Garth Barnard has a lifelong resolve to investigate catastrophic air crashes in WWII and his work on the Sikorski crash led to him being investigator and presenter on related TV programmes and to many historical societies in the UK. Bind: hardback Pages: 192 Dimensions: 156 x 234 mm Publication Date: 31-10-2023 |
$65.00DUE > 31st Jan 2024 |
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Flying With The Navy
ISBN: 9781911714033 Author: Steve Bond Publisher: Grub Street During five years of research for the four volumes of the Fleet Air Arm Boys book series covering the post-war FAA, former personnel not only contributed a huge... During five years of research for the four volumes of the Fleet Air Arm Boys book series covering the post-war FAA, former personnel not only contributed a huge quantity of stories but also sent many thousands of photographs, largely taken by themselves, and mostly never previously seen. It soon became clear that what was needed was a stand-alone photograph-heavy book, showing off many of these superb photos to best effect by giving them up to a full page or more with high quality reproduction. Whereas the ‘Boys’ books are all about fascinating stories supported by photos, here you have fascinating photos supported by some explanation and the occasional short supporting story. The opportunity has also been taken to expand the coverage to cover the whole history from the start of the Royal Naval Air Service (RNAS) before the First World War to today, illustrating the changing equipment and roles of the service. Coverage is not limited to just a large representative group of aircraft, but also includes many ships and air stations. Most importantly, air and ground crew are highlighted throughout, both at work and at play, and those who lost their lives are suitably remembered. Flying with the Navy is a once-in-a-lifetime publication and a must-have for all devotees of this truly astounding branch of the armed forces. Bind: hardback Pages: 176 Dimensions: 290 x 220 mm Publication Date: 31-10-2023 |
$79.99DUE > 31st Jan 2024 |