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Nice may conjure up the very essence of sophisticated chic The Promenade des Anglais, the Hotel Negresco and the casinos but its culinary traditions are all about simplicity, perhaps best expressed by an old Nicoise saying: 'fish are born in water and die in oil'.

208 Squadron celebrated its centenary in October 2016, making it one of the few RAF squadrons to achieve this distinction whilst still part of the RAF's current order of battle. To celebrate, Air Commodore Pitchfork compiled a history of the squadron's activities and personnel, illustrating the comradeship and professionalism of the squadron.

First published in 2009 and unavailable for many years, this is a revised, updated and redesigned edition, now containing new recipes, of this immensely popular cookbook. Norman Tebbit showcases his favourite game recipes including pheasant, partridge, duck, grouse, wood pigeon, woodcock, deer, rabbit and many more.

More stories of the R4118's origins, including the discovery and restoration to flight of the Battle of Britain survivor.

Personal insights from the cockpit of the Hunter, Phantom, Jaguar, and Tornado.

This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes.

No other work in print has ever covered with such exhausting precision this important subject making this work of reference essential for all cooks, gardeners and horticulturalists.

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.

In the second volume of Harrier Boys, 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 features the evolution of Harrier II, and updates to the Sea Harrier.

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.

An incredibly detailed account of one of the most renowned air battles in modern history.

A definitive history of the basic and counter-insurgent aircraft at home and overseas.

More thrilling tales from the UK and US operators of the McDonnell Douglas F-4

An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated throughout, it gathers the thoughts of writer Josep Maria Fonalleras in a day at El Celler. Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes.

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. The result is a thorough work of scholarship, entertaining in places and often horrifying in others.

In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen.

Are you under the impression that vegetarians can't have fast food? On the contrary! This exciting new cookbook offers more than 80 quick and easy veggie recipes and is the book of vegetarian food for those in a hurry!

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.

Julie Duff runs an award-winning cake business, which supplies wonderful fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum & Mason. Her most treasured collection of recipes, which was first published to huge critical acclaim in 2003, has been revised and updated.

Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically, from Abalone to Zampone, the fascinating entries in the book deal with the ingredients and processes used in cooking.

David Twiston Davies's latest, highly entertaining collection of 100 Daily Telegraph military obituaries from the last sixteen years includes those celebrated for their great heroism and involvement in major operations. Others have extraordinary stories barely remembered even by their families.

This book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is also about having fun and a love of life and the body.

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.

La Patisserie des Reves (translating literally as The Patisserie of Dreams) is the name of the world famous French pastry shops; and the recipe book of the same name contains over 70 recipes for their signature pastries.

Using images from a wide variety of international wartime magazines, newspapers, books, postcards, posters and prints Mark Bryant tells the history of World War I from both sides of the conflict in an immediate and refreshing manner that brings history alive.

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.

William Avery Bishop has been hailed as the British Empire's highest-scoring World War I fighter ace. Officially credited with victory in seventy-two air battles, the Canadian-born pilot was honoured in a special ceremony by King George V, who presented Bishop with the Victoria Cross, Distinguished Service Order and Military Cross at the same time.

The original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today's new higher-powered machines.

Spicy nuts, crunchy raw chocolate truffles, liquorice almonds, grape lollipops, and candy crunch popsicles are just a few of the quick, easy and healthy raw food snacks that Caroline Fibaek, Denmark's leading raw food exponent, presents in her gorgeous book Raw Snacks.

With an already cult-like following, this book is described as the definitive guide to puddings; both sweet and savoury. This delightful book offers a fascinating insight into the story of the pudding from its birth to the final bake. It is organised by pudding type ranging from: Jellies, Blancmanges and Flummeries, to Dumplings, Pies and Tarts.