Grub Street (293)

Is There a Nutmeg in the House?

ISBN: 9781910690208

Author: Elizabeth David    Publisher: Grub Street

This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a...


This anthology of Elizabeth David’s work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research.


Bind: hardback


Pages: 336


Dimensions: 129 x 198 mm


Publication Date: 20-04-2016


$45.00
The Everyday Dairy-Free Cookbook

ISBN: 9781911667018

Authors: Miller Rogers, Emily White    Publisher: Grub Street

Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is ...


Lactose intolerance or an allergy to milk means avoiding cream, butter, milk, cheese, yoghurt, and ice cream as well as many prepared foods to which lactose is added such as bread, cereal, salad dressings, cake mixes, frozen meals. The Everyday Dairy-Free Cookbook explains all you need to know about this condition, how to tackle the problem and where to go for help and advice. As with the other titles in this best-selling Everyday series the book contains 200 recipes for family meals and there is a special section on catering for children. There are dairy-free recipes for soups, dips and starters, light meals, main dishes, fish dishes, vegetarian dishes, savoury sauces and accompaniments, salads and dressings, puddings, sweet sauces, sweets and treats, baking, pastry, breakfasts, and beverages. If you or someone in your family cannot tolerate lactose this book will make catering for their needs simple and straightforward with so many meals to choose from.


Bind: paperback


Pages: 240


Dimensions: 170 x 240 mm


Publication Date: 20-01-2021


$39.99
DUE > 28th Feb 2021
Cuisine Nicoise

ISBN: 9781910690161

Author: Jacques Medecin    Publisher: Grub Street

Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune wi...


Niçoise cuisine is the food of the Mediterranean. It is not only a delight to the palate, but is known to have many health benefits. Its recipes are in tune with the natural cycle of the year using in-season fruits, herbs and vegetables, as well as plenty of fish. But the majority of the recipes are merely guides – unless you are baking – offering a relaxed flexibility with ingredients and seasonings suited to cooks of all levels of experience. This, Jacques Médecin’s legendary book, first published in 1972 and now reissued for the first time in hardback offers an infectiously enthusiastic guide to the cookery of his city.


Bind: hardback


Pages: 236


Dimensions: 129 x 198 mm


Publication Date: 20-04-2016


$45.00
Vegetarianism : A History

ISBN: 9781910690215

Author: Colin Spencer    Publisher: Grub Street

Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Colin Spencer’s c...


Though the word ‘vegetarianism’ was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Colin Spencer’s comprehensive book, reissued in paperback for the first time in fifteen years explores the psychology of abstention from flesh and attempts to discover why omnivorous humans at times voluntarily abstain from an available food.


Bind: paperback


Pages: 400


Dimensions: 156 x 234 mm


Publication Date: 20-04-2016


$45.00
Bolts From The Blue (paperback)

ISBN: 9781911667032

Publisher: Grub Street

Air Chief Marshal Sir Richard Johns reflects on his illustrious career in this fascinating autobiography. During his time in the RAF, Sir Richard attended RAF C...


Air Chief Marshal Sir Richard Johns reflects on his illustrious career in this fascinating autobiography. During his time in the RAF, Sir Richard attended RAF College Cranwell, served as an operational fast-jet pilot on Javelin night-fighters and then fighter-reece Hunters operating from Aden and Oman. He also commanded the Harrier Force in Germany. As a qualified flying instructor, he taught the Prince of Wales to fly to wings standard. During the 1990s, Sir Richard held a succession of senior national and NATO appointments and played an important role throughout conflicts such as the first Gulf War and the Balkans war. It was in 1997 that he received his appointment as chief of the Air Staff where he was responsible for the operational efficiency and morale of the Royal Air Force. During his last three years of service, the air chief marshal was fully involved in the decision-making process of the Strategic Defence Review, the commitment of RAF aircraft to operations over and within Kosovo and continuing air operations over north and south Iraq. His distinguished career gave him the privilege of a rare, if not singular, perspective of the RAF, its sister services and national defence matters, witnessing a steady decline in the combat power of the UK’s armed forces as financial management took precedence over identifying strategic priorities and maintaining the vital skill-set of service personnel. His views are forensic and forthright, balanced and thought-provoking and this autobiography should be essential reading for anyone interested in the development of Allied air power over the last fifty years.


Bind: paperback


Pages: 320


Dimensions: 156 x 234 mm


Publication Date: 30-04-2021


Tags: Coming Soon   April 2021   Biography   Military
$39.99
DUE > 30th Jun 2021
Buddha Bowls

ISBN: 9781911677056

Author: Tanja Dusy    Publisher: Grub Street

The perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a ‘must’ on the menus of many on-trend bars and re...


The perfect way to eat: a colourful bowl, packed with wonderful healthy ingredients. Buddha Bowls are now a ‘must’ on the menus of many on-trend bars and restaurants: they are not only satisfying, they are also really nourishing. The concept comes from Asia and all recipes have a simple basic theme in common: a wide variety of ingredients and flavours come together in a bowl to create a harmonious overall meal. The balanced combination of carbohydrates, fat and protein provides the body with everything it needs for well-being. In Buddha Bowls, bestselling author Tanja Dusy provides 50 meat-free recipes for breakfast bowls, quick and easy bowls and sophisticated super bowls, and also gives readers numerous basic recipes so that you can combine your own bowl creations in no time at all. Each bowl in this book is put together as an ideal mix. Whatever you like is allowed, and anyone who wants can simply replace individual components. In this way, everyone gets full, happy and completely satisfied in their own personal way. It’s so easy to mix and match parts of the meals to make your own combos for healthy comfort food that tastes great and is easy to prepare. Tanja Dusy feels most comfortable when she is in her kitchen. She has written many cookbooks for over 20 years now and has been working as an editor for well-known publishing houses. Specializing in cookery books, she develops recipes that guarantee success but also have a little pinch of something special.


Bind: hardback


Pages: 126


Dimensions: 170 x 240 mm


Publication Date: 31-03-2021


$45.00
DUE > 30th Jun 2021
Vegetarian Dishes From The Middle East

ISBN: 9781911667117

Author: Arto Der Haroutunian    Publisher: Grub Street

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complex...


Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes from the Middle East he collected together a treasury of recipes. The cooking of vegetables is treated with reverence in the in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food. Here are warm and spicy stuffed vegetables, cool and fragrant soups, delicate preserves, pilafs, breads, pickles, relishes and pastries. Arto der Haroutunian was born in Aleppo, Syria in 1940 and grew up in the Levant, but came to England with his parents as a child and remained here for most of his life. He studied architecture at Manchester University and established a career designing restaurants, clubs and hotels. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels. Given his passion for cooking it was a natural progression that he should then begin to write cookery books as they combined his love of food with his great interest in the history and culture of the region. It was his belief that the rich culinary tradition of the Middle East is the main source of many of our Western cuisines and his books were intended as an introduction to that tradition. All the many cookbooks written by Der Haroutunian have now been out of print for many years and second hand copies fetch hundreds of pounds. He died in 1987 at the untimely age of 47. He is survived by his wife and son who still live in Manchester. As well as his passion for cooking, Arto der Haroutunian was a painter of international reputation who exhibited all over the world.


Bind: paperback


Pages: 288


Dimensions: 170 x 240 mm


Publication Date: 01-05-2021


$39.99
DUE > 30th Jun 2021
Quivering Desserts & Other Puddings

ISBN: 9781910690277

Author: Marie Holm    Publisher: Grub Street

Creamy puddings are back on the table! Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a bea...


Creamy puddings are back on the table! Have you ever tasted a real homemade custard pudding? And no, we don’t mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward – a quivering cream artwork that makes children quiver and adults sigh.


Bind: hardback


Pages: 160


Dimensions: 170 x 240 mm


Publication Date: 30-08-2016


$49.99
Winged Chariot

ISBN: 9781910690246

Author: Peter Lush    Publisher: Grub Street

In what has been described as ‘the greatest raid of all’, Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces...


In what has been described as ‘the greatest raid of all’, Operation Chariot saw heavy destruction of the enemy-occupied port of St Nazaire by British forces. Winged Chariot examines the role that the RAF played during this epic raid on 28th March 1942. With focus on the planning and actions of the operation, Peter Lush explores the three functions carried out by the RAF; the sweeping of the Bay of Biscay, the diversionary raid and protecting the withdrawing survivors. He also outlines the importance of the Photographic Reconnaissance Unit to the raid and the development of the Bomber and Coastal Commands particularly through the sorties flown by Coastal Command two days before the attack started. The book also highlights the difficulties that occurred for the RAF when the diversionary raid was carried out with impossible conditions, and the ensuing loss of aircraft across Yorkshire and in the Channel. Lush examines whether greater success could have been achieved if the RAF had not been marginalised during the planning process for Operation Chariot. With the 75th anniversary of the operation in 2017, this timely and ultimate account written by an expert who has collated over forty years worth of research is an essential work for all those interested in military aviation, particularly during the Second World War.


Bind: hardback


Pages: 192


Dimensions: 156 x 234 mm


Publication Date: 30-08-2016


Tags: August 2016   Military
$59.99
Deliciously Wheat, Gluten & Dairy Free

ISBN: 9781910690116

Author: Antoinette Savill    Publisher: Grub Street

Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand ...


Antoinette Savill’s first book for Grub Street, Learn to Cook Wheat, Gluten and Dairy Free is one of our best-selling health titles. And so by popular demand here is her latest collection of contemporary and delicious recipes to suit the seasons, all tastes and all budgets. Like her previous book this one is aimed at the millions of people suffering from food intolerances. If you are told that you must follow a wheat, gluten or dairy free diet, what can you safely eat? One thing is certain you will have to start cooking for yourself at home since there are very few ready meals available that will be suitable for your restricted diet. The simplest and safest course is to prepare your own meals, that way you will know that your food does not include any hidden ingredients that might trigger your allergy or intolerance. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. There are over 120 recipes for vegetarian dishes, lunches and suppers, soups and starters, main courses, fish and seafood, game and poultry, meat, desserts and puddings , cakes, muffins, cookies, breads and tarts. There are lots of sweet delights in this book as these are often the foods that most coeliacs think they will have to forego in their new eating regime, but as Antoinette Savill says in her Introduction ‘Simple homely comforts are always needed but treats and indulgences can also have a place in our weekly menus.’ Another feature of the book is that the recipes are equally divided into slower and faster choices as a way of balancing the relaxing enjoyment of cooking and eating with the type of express cooking recipes we need in our hectic times. Antoinette Savill is a Glenfiddich award-winning cookery writer, and has been writing cookbooks for 25 years. She has skilfully extended and modified her cookery knowledge using great flair to develop and write leading world-renowned allergy free recipe books. Her books are born of a real commitment to all those suffering from food intolerances, who are determined it is not going to prevent their enjoyment of good food and entertaining. Antoinette currently resides in New Zealand.


Pages: 224


Dimensions: 170 x 240 mm


Publication Date: 10-09-2015


$45.00
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