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Pierre Herme is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. He is the best, and has even been described as a couturier of pastry. This is a man at the top of his art and there is no question his macarons are in a league of its own.

Vegan Bible containing more than 500 recipes and fully illustrated with pictures on every spread is the most comprehensive vegan cookbook on the market. Published in 2014 in French, it has become the No 1 best-selling vegan cookbook in France ever.

Caroline and Robin Weir's book is the biggest selling book on ICES that has ever been published. It is universally regarded as the bible on the subject. Now for the first time since then the book is being issued in a paperback edition.

Dal is to India what pasta is to Italy. Cheap to produce, highly nutritional, suitable for long storage and capable of being cooked in a basic pot on an open fire, dal has been providing nourishment to millions of Indians for millennia. It truly is a pan-Indian dish consumed by rich and poor alike.

This is more than a cookbook of Japanese cuisine. Malte Hartig is an expert in Japanese Kaseki cuisine. Today the term is used for a special style of a light multi-course menu consisting of 7-10 different courses in a Japanese restaurant. It is a particularly light meal that is strictly vegetarian in accordance with Zen philosophy.

In Buddha Bowls, bestselling author Tanja Dusyprovides 50 meat-free recipes for breakfast bowls,quick and easy bowls and sophisticated supperbowls, and also gives readers numerous basic recipesso that you can combine your own bowlcreations in no time at all.

Any of the 180 mouth-watering recipes presented here will provide the high point of any meal - whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends - you need look no further. This is the culinary guide to all things chocolate.

Incorporating the history, traditions, and techniques of these countries Arto der Haroutunian has assembled an unparalleled breadth of recipes representing the whole gamut of Arab cooking.

This account of the Great War puts you right in the actionfrom one of the fighter pilots of the Royal Flying Corps. 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 acesamong them Ball, Bishop, McCudden, Collishaw, and Mannockwhose legendary feats have echoed down half a century. But behind the elite pilots in the Royal Flying Corps, there were many hundreds of airmen who flew their hazardous daily sorties in outdated planes without ever achieving fame. Here is the story of one of these unknown flyersa story based on letters written in the day, telling of a young pilot's progress from fledgling to seasoned fighter. His descriptions of air fighting, sometimes against the Richthofen Circus, of breathless dogfights between Sopwith Pup and Albatros, are among the most vivid and immediate to come out of World War I. Arthur Gould Lee, who rose to the rank of air vice-marshal and also authored the classic Open Cockpit, brilliantly conveys the immediacy of air war, the thrills and the terror, in this honest and timeless account.

Enjoyment, hospitality, tradition, creativity, sustainability and joy of life these starting points were the inspiration for this book.

Learn to bake your own bread with the acclaimed Le Cordon Bleu school.

Volume five of this monumental series commences with coverage of the final fierce air-sea battles over the Aegean which preceded the advance northwards to Rome and the ill-conceived British attempt to secure the Dodecanese islands following the armistice with Italy.

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.

Here is a book which is guaranteed to fascinate both cook and traveller; it provides a wealth of information on the unique history and art of French charcuterie. Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins.

A classic collection of articles, book reviews, and travel essays from ';the best food writer of her time' (Jane Grigson, The Times Literary Supplement). An Omelette and a Glass of Wine offers sixty-two articles originally written by Elizabeth David between 1955 and 1984 for numerous publications including the Spectator, Gourmet magazine, Vogue, and the Sunday Times. This revered classic volume contains delightful explorations of food and cooking, among which are the collection's namesake essay and other such gems as ';Syllabubs and Fruit Fools,' ';Sweet Vegetables, Soft Wines,' ';Pleasing Cheeses,' and ';Whisky in the Kitchen.' Elizabeth David's subjects range from the story of how her own cooking writing began to accounts of restaurants in provincial France, of white truffles in Piedmont, wild risottos on the islands of the Venetian lagoon, and odd happenings during rain-drenched seaside holidays in the British Isles. Here we can share her appreciation of books, people who influenced her, places she loved, and the delicious meals she enjoyed. Casually interspersed with charming black-and-white illustrations and some photographs, An Omelette and a Glass of Wine is sure to appeal to the ';Elizabeth David' book collector and readers coming to know Ms. David for the first time, who will marvel at her wisdom and grace. ';Savor her book in a comfortable chair, with a glass of sherry.' Bon Appetit ';Elizabeth David has the intelligence, subtlety, sensuality, courage and creative force of the true artist.' Wine and Food

Alongside recipes for Italian vegan cheese and fresh pasta without eggs, a diverse range of vegan twists on the Italian classics.

The recipes in The Bariatric Bible are designed and developed to help at every stage after weight-loss surgery.

The highly anticipated first book on the Etxebarri restaurant, considered one of the best grills in the world.

Helicopter Boys explores the role of helicopters in military and civilian situations. Acclaimed author Richard Pike, alongside fourteen contributors, share stories of the diverse nature of their operations. From the dramatic war scenes during the Indo/Pakistani war which saw one pilot's actions earn him a VrC gallantry award to the experience of Chinook pilots on board the Atlantic Conveyor during the Falklands War. Then there are the civilian tales from rescue missions in the Outer Hebrides to being a pilot across the world in places such as Australia and Nigeria. There is also a focus on the Piper Alpha disaster in 1988 which saw the loss of 167 lives. The book ends with Pike's experiences in Kosovo, helping to distribute emergency humanitarian aid on behalf of the United Nations World Food Programme shortly after the war ended in 1999. Each story is told with great detail conveying the action and excitement that helicopter pilots experienced with each operation. The scope, flair and pace of the writing in this book will appeal to the general reader as well as to the enthusiast.

Elizabeth David's books belong in the libraries of everyone who loves to read and prepare food and this one is generally regarded as her best; her passion and knowledge comes through on every page

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

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. The new Harriers used digital developments for airframe, engine and weapons control. Conflicts in Iraq, Bosnia, Kosovo, Sierra Leone and Afghanistan saw ground-attack missions move towards the delivery of smart weapons from medium level, rather than the dumb bombs and low level of the Cold War era - meaning that the Harrier had once more to demonstrate its legendary versatility. The introduction of the Sea Harrier FA2, with its beyond-visual-range air-to-air missiles and improved radar, gave much improved air defense. The UK Harrier story ends with the closer integration of the RN and RAF forces, before the aircraft's all-too-early retirement in 2010, possibly decades before other countries forsake its unique capability.

The inspiration for this brilliant anthology is the 'I Learnt About Flying from That' articles that first appeared in the RAF Flight Safety magazine Air Clues in the 1940s and continues to feature in the magazine to this day. Flying Through the Ranks gets a five-star start with an extraordinary tale from a Marshal of the Royal Air Force and continues in the same vein. Men and women of every rank - pilots, navigators, engineers, an RAF Regiment officer and airmen too - reveal similar intriguing experiences in both war and peace. Exciting, amusing, poignant too at times, their stories say as much about the development of the RAF and the making of the Cold War warrior as they do about the individuals themselves. It's impossible not to be moved by these rousing stories of courage and leadership, risk-taking and pressure, invention and adventure. Starkly exposing human fallibility at times, they highlight the skill and improvisation central to the flying business. Other common themes across some uncommon accounts are the sheer exhilaration of flying, the role that luck plays in everyone's life and the unspoken bond of respect that binds aviation professionals together. Strap yourself in for a top flight experience!

Long acknowledged as the inspiration for such modern masters as Julia Child and Claudia Roden, A Book of Mediterranean Food is Elizabeth David's passionate mixture of recipes, culinary lore, and frank talk. First published in 1950, the book has been unavailable in a hardback edition in its original format since the 1960s, so Grub Street is delighted to restore it to print in a facsimile edition to sit alongside all the other Elizabeth David hardbacks on the list. The book is based on a collection of recipes made by Elizabeth David when she lived in France, Italy, the Greek Islands and Egypt, doing her own cooking and obtaining information at first hand. The pages contain recipes, and practical ones, evoking all the color and fun of the Mediterranean, dishes as soupe au pistou, pebronata from Corsica, or the skordalia of the Greeks; some are sumptuous, many are simple, most are sublime. The ingredients for these dishes are all readily available today: indeed, many of them are made with our most familiar vegetables, fish and herbs, but treated in unfamiliar ways. All good cookery books should be enjoyable to read as well as to cook from, and David has included interesting sidelights to the eating habits of other countries, as well as extracts from some famous authors, descriptions of memorable meals and disquisitions on the art of cookery and eating. The illustrations by John Minton are a delightful embellishment of the text.

A veteran RAF fighter pilot reflects on his service in the sky during the Cold War, the Gulf War, and more in this exciting memoir.Rick Peacock-Edwards has led different lives at different times, but through it all, he has consistently enjoyed himself. One of three sons of outstanding South African Battle of Britain pilot F/O S R "e;Teddy"e; Peacock-Edwards, Rick has a compassionate regard for a generation of wartime aircrew: "e;As the proud son of one of the "e;Few,"e; their selfless daring has inspired me throughout my life. Importantly, they influenced my decision to become an airman in the Royal Air Force, to become a fighter pilot like my father, and to live life with spirit as they had lived their lives. It is essential that their experiences live on."e; Rate of Climb, his original and entertaining biography, drawing on previously unpublished family and archival material, shows Rick in complete command of his primary subject: flying. A leading ex-RAF fighter pilot to his fingertips, he flew the Lightning, Phantom, Tornado F2/3 and other high-performance aircraft, and served in senior-ranking positions in the UK, Germany and the US. During a varied and distinguished career, he was closely associated with the Eurofighter Typhoon programme and was appointed as the Royal Air Force Inspector of Flight Safety. He ably demonstrated his uncommon skill and determined leadership during the Cold War era, first Gulf War and elsewhere. A past master of The Honourable Company of Air Pilots, he is a Fellow of the Royal Aeronautical Society and the immediate past vice chairman of the Royal Air Force Club in London. He is equally as engaged in his post-RAF career as he was when a serving officer. This is an action-packed account of a foremost flyer's life with endless good stories, and a colourful cast of characters to match. Rick's compelling recollections in Rate of Climb reveal a life of considerable achievement, in a very personal book capturing the ties of airmanship that the author has been privileged to share. A must for all lovers of derring-do in the air.

First published in 1996, but out of print for many years, Ruth Van Waerebeek's wonderful compendium of Belgian recipes is now back by popular demand in a completely new redesigned edition with full colour photography throughout by the internationally renowned Belgian photographer Regula Ysewijn, also known as the blogger Miss Foodwise.

All Arto der Haroutunian's twelve cookbooks written in the 1980s became classics; 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.