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Grub Street (312)
Five Fat Hens
ISBN: 9781909166097 Author: Tim Halket Publisher: Grub Street "I was born at home in time for lunch - the doctor lured me out with a cold roast chicken sandwich. Dad had just popped downstairs to make up a few rounds - one... "I was born at home in time for lunch - the doctor lured me out with a cold roast chicken sandwich. Dad had just popped downstairs to make up a few rounds - one for the doctor, another for the midwife and one for himself. Mum was busy..." So says Tim Halket in the Introduction to his engaging and original book, Five Fat Hens. Bind: paperback Pages: 324 Dimensions: 148 x 240 mm Publication Date: 22-03-2013 |
$39.99 |
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Master Bombers: The Experiences of a Pathfinder Squadron at War, 1942-1945
ISBN: 9781906502010 Author: Sean Feast Publisher: Grub Street The Pathfinders were the corps d'elite of Bomber Command, the command that had been leading the fight back against Germany even before the fall of France in 194... The Pathfinders were the corps d'elite of Bomber Command, the command that had been leading the fight back against Germany even before the fall of France in 1940. Formed in July 1942, the Pathfinder force was tasked with marking targets and leading bomber formations to the right place at the right time in order to cause maximum devastation to the enemy. Pathfinder crews consisted of members who had flown a minimum of 45 operational sorties and while they were no doubt the best of the best, the force was made up of individuals from all ranks and backgrounds. Even amongst these elite there were gods, and these took the form of the master bombers.The Master Bomber, as the name suggests, was the aircraft in charge of the whole attack, it was the Master Bomber who determined the accuracy of the target indicators dropped by the primary visual markers, and what further marking or illumination was required. It was the Master Bomber that would transmit instructions over VHF radio to the main force telling them what coloured markers to ignore and what to bomb, exhorting them on to greater consistency. Pages: 224 Dimensions: 156 x 234 x 28 mm Publication Date: 30-05-2008
Tag: Military |
$69.99 |
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English Bread and Yeast Cookery
ISBN: 9781906502874 Author: Elizabeth David Publisher: Grub Street First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply... First published in 1977, and winning its author the coveted Glenfiddich Writer of the Year Award, this universally acclaimed book is regarded by many as simply the best book ever written about the making of bread. It covers all aspects of flour-milling, yeast, bread ovens and the different types of bread and flour available. It contains an exhaustive collection of recipes, everything from plain brown wholemeal or saffron cake to drop scones and croissants; all described with her typical elegance and unrivalled knowledge. Even how to make your own yeast and keep it. But more than just a list of recipes, it is an insight into an interesting and informative home-baker. Enquire within on any point connected with baking and Miss David has the answer. Nor does it omit the history of bread making from the Exodus onwards, the iniquities of sliced bread and uncovers the dubious practices of some flour millers and bread manufacturers in the UK and elsewhere with amusing anecdotes and personal observations throughout. The writing style of this book has aged well and adds greatly to its charm. This is a book that should be included in every food lover's collection. Not just for those who love to cook but those who enjoy reading about food and its history, and of course it is an absolute must for keen bakers. Pages: 624 Dimensions: 129 x 198 mm Publication Date: 01-09-2010 |
$45.00 |
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The Best of Modern British Cookery
ISBN: 9781906502195 Author: Sarah Freeman Publisher: Grub Street Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking a... Now available for the first time in paperback this is a really exciting collection of recipes which captures the present pride and interest in our own cooking and our locally sourced ingredients perfectly. There can be no mistaking therefore the home of Baked Trout with Horseradish and Cream, Beetroot and Tomato Soup with Gin, Leek and Derby Sage Tart, Peter Gott's Roast Gloucester Old Spot with Rhubarb and Apple Cheese, Scrag-end of Neck of Herdwick Mutton Stewed with Shiraz or Rhubarb and Walnut Crumble with Ginger.Sarah Freeman - a cook proud rather than ashamed to be British - skillfully collected together in her book, recipes culled from the new wave of Modern British chefs as well as creating a range of her own recipes in the same spirit.This work is a bible of contemporary British cooking and is now destined for recognition as a classic. Pages: 256 Dimensions: 185 x 246 mm Publication Date: 30-06-2008 |
$34.99 $5.75 |
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The Basic Basics Diabetes Cookbook
ISBN: 9781906502430 Author: Jane Frank Publisher: Grub Street Diabetes is now unfortunately a common health problem. Of About 95 per cent of diagnosed cases are suffering from Type 2 diabetes, this is non-insulin dependent... Diabetes is now unfortunately a common health problem. Of About 95 per cent of diagnosed cases are suffering from Type 2 diabetes, this is non-insulin dependent diabetes. Those most at risk are the middle-aged and elderly but increasingly we are seeing diabetes affecting the young. One of the primary causes of Type 2 diabetes is being overweight, but happily this form of diabetes is controlled simply by diet and exercise. This book contains essential information and is based on the very latest research. It features over 100 recipes, all rated with Glycaemic Index & Load, day-by-day menu planner, advice on how to shop and plan your meals, meals with a high intake of vegetables, pulses, fruit and whole grains. Pages: 192 Dimensions: 156 x 234 mm Publication Date: 31-10-2009 |
$29.99 |
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Vegetarian with a Vengeance
ISBN: 9781906502799 Author: Tina Scheftelowitz Publisher: Grub Street Pages: 236 Dimensions: 246 x 250 mm Publication Date: 01-07-2010 |
$45.00 |
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Catalan Cuisine: Europe's Last Great Culinary Secret
ISBN: 9781898697763 Author: Colman Andrews Publisher: Grub Street Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Vale... Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Pages: 352 Dimensions: 156 x 236 mm Publication Date: 30-11-1997 |
$45.00 |
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Sicilian Food: Recipes from Italy's Abundant Isle
ISBN: 9781902304175 Author: Mary Taylor-Simeti Publisher: Grub Street If there is one book that belongs on the shelf of food lovers, it is Sicilian Food by Mary Taylor Simeti. This is a classic, the definitive work on Sicilian coo... If there is one book that belongs on the shelf of food lovers, it is Sicilian Food by Mary Taylor Simeti. This is a classic, the definitive work on Sicilian cooking and is full of authentic, hard to find recipes gleaned from the author's friends, family and acquaintances on the island itself. Pages: 348 Dimensions: 156 x 234 mm |
$45.00 |
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A History of the Mediterranean Air War 1940-1945 Volume 2
ISBN: 9781909166127 Author: Christopher Shores Publisher: Grub Street The first volume of this series dealt with the initial 19 months of the air war over the Western Desert of North Africa. This volume picks up the story as the 8... The first volume of this series dealt with the initial 19 months of the air war over the Western Desert of North Africa. This volume picks up the story as the 8th Army, following its hard-fought success in Operation Crusader, was forced back to the Gazala area, roughly mid-way between the Cyrenaican/Tripolitanian border of Libya and the frontier with Egypt. It covers the lull prior to the disastrous defeat of the 8th Army in June 1942 and the loss of the important port and fortress of Tobruk. The costly efforts of the Allied air forces to protect the retreating British and Commonwealth troops and prevent this turning into a rout is examined in depth. So too is the heavy fighting which followed in the El Alamein region as the line was stabilised. This period was ameliorated somewhat for the Western Desert Air Force by the arrival - at last - of the first Spitfires. The build-up of both the army and air force which followed, coupled with new commanders on the ground, meant that Rommel's Deutsche Afrika Korps was defeated at Alam el Halfa at the start of September, and then again, comprehensively, at the climactic battle of El Alamein in October. Joined now by the first units of the United States Army Air Force, the Allied air forces began to achieve a growing ascendency over those of the Axis. The long, rather slow, pursuit of the Italo-German forces right across Libya is recounted, including the capture of Tripoli, followed by the breakthrough into Southern Tunisia at the end of March 1943. This allowed a link-up with the Allied forces in Tunisia (whose story will be related in Volume 3) to be achieved. In this volume follow to the fortunes of some of the great fighter aces of the Desert campaign such as Jochen Marseille and Otto Schulz of the Luftwaffe, Franco Bordoni-Bisleri of the Regia Aeronautica and Neville Duke, Billy Drake and 'Eddie' Edwards of the Commonwealth air forces. While the fighting above the constantly-moving front lines form the main narrative of this book, the Allied and Axis night bombing offensives and the activities of the squadrons co-operating with the naval forces in the Mediterranean are certainly not neglected. Bind: hardback Pages: 560 Dimensions: 170 x 240 mm Publication Date: 01-12-2013
Tag: Military |
$110.00 |
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The Legendary Cuisine of Persia
ISBN: 9781902304601 Author: Margaret Shaida Publisher: Grub Street Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and... Persian cooking is very suited to the contemporary style of eating. Many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses sweetened with fruit and spices, makes for delicious meals. This book showcases a selection of these dishes. Pages: 256 Dimensions: 159 x 233 mm Publication Date: 01-08-2000 |
$45.00 |