grub street london (Oltre 2.300 risultati)

Paperback. Condizione: Very Good. Jones, Russell (illustratore). The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Good. Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerites most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britains best loved cookery writer. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Paperback. Condizione: Very Good. A guide to olive oil, which shows which oil to choose from which country and at what price. It explains terms such as Extra-Virgin and Pure, and shows which oils are best for frying, salads, mayonnaise or sauces. It also describes the national characteristics of different country's oils. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. This is Carol Bowen's sequel to her "Basic Basics Combination and Microwave Handbook", and it follows the same formula as an A to Z compendium. The reader looks up the fruit, the vegetable, the fish, the meat, the sauces, cakes or herbs, and there are quick guidelines on freezing each type of food. The author also explains how a freezer works, gives advice on choosing and siting a freezer, insurance, cleaning, maintenance, what to do in emergencies, packaging and accessories, freezing techniques and de-frosting, refreezing and thawing as well as storage times. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. If you are told that you must follow a wheat, gluten or dairy free diet, where do you begin to work out what you can eat safely? One thing is for sure 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 for certain that your food does not include any hidden ingredients that might trigger your allergy or intolerance. Many people find cooking becomes a tyranny if they have to make family meals and then a small portion of allergy free food for one person. Simpler by far to prepare recipes that are delicious for the entire family. But if you have been used to relying on ready prepared meals you may not be a confident cook or you may not have a repertoire of dishes to rely on. This book will help you build up your confidence and encourage you to cook so often that you will become a stress-free cook. The recipes are smart, modern, international and anything but depriving by using alternative ingredients such as coconut milk and rice flour. It provides recipes for all those meals, snacks, cakes and biscuits you have been used to picking up ready-made in the supermarket - soups, sauces, lasagne, macaroni cheese, fish pie, burgers, casseroles, muffins, cup cakes, Christmas cake, cheesecake, crumble, apple pie, sausage rolls, quiche, pitta bread as well as that much loved favourite sticky toffee pudding. There are also recipes for special occasions - from Christmas and birthdays to entertaining. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Diabetes now affects over one million people in the UK and the number is growing every day amongst all age groups and all racial groups. It is now generally recognized that, in the main, we are what we eat and that the best food for diabetics is to be found in the high-fibre, low-fat, low-sugar diet that today's nutritionalists are recommending for everyone. This cookbook contains 200 tasty recipes that provide healthy, high energy meals and is written by Stella Bowling, who was the British Diabetic Association's Head of Diet Information Service. It is fully endorsed by, and published in association with, the BDA. Each recipe is accompanied by nutritional analysis listing calories per serving, fat protein and carbohydrate content. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Marguerite Patten, doyenne of British cookery shares her wealth of knowledge and her tried and tested recipes for jams, marmalades, jellies, curds, pickles, relishes, chutneys and ketchups. Home preserving is Marguerites most natural culinary territory and she starts by explaining the equipment and the basic techniques, as well as what to do if things go wrong. She covers not only family favourites such as Piccalilli, Ginger Marmalade and Rose Petal Jam but also more unusual classics from around the world, such as Quince Cheese and Hot Pepper Jelly. Take advantage of the seasons and their glut of fruits and vegetables or go hedgerow foraging to make traditional and tasty home preserves under the expert guidance of Britains best loved cookery writer. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Born in Scotland, Philip Gray is now a journalist living in Canada, but in WW2 he found himself captain of the crew of a mighty Lanc, operating with 186 Squadron as the RAF took the war right into the heart of Germany. Both Gray and his crew felt they were in charge of the undisputed king of the skies, but danger lurked around every corner and on every mission. In an engaging yet frank style, Gray reveals the true relationships between himself and his team, and between the team members themselves. He also searches his own soul as he struggles to survive in love and war. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Richard Ehrlich's The Perfect.column every Saturday in The Weekend Guardian has become compulsive reading for food lovers and cooks everywhere. His amusing jottings have covered every subject from A-Z - Asparagus to Zucchini. Each week he tackles a subject that vexes, troubles or challenges those who like to spend creative time in the kitchen rather than just turning on the oven to warm through a take-away. This collection of over 100 of his articles will delight all those who are fed up clipping the supplement each weekend and then losing them down the back of the worktop or for all those who only want a lasting copy of the 30-minute Chicken Casserole! This book is going to be the 'must-have' personal treat or perfect gift for every right thinking cook in the land this year. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. In June 2007 a very special event will happen in the aviation world. A restored Avro Vulcan Mark 2 - XH558 - will take to the air again to help commemorate the 25th anniversary of the Falklands conflict. To coincide with this the memoirs of one of its test pilots, Tony Blackman, will be published - the first ever book about test flying this monumental delta-wing aircraft which dominated the history of the late 20th century. Tony is the ideal man to write such a tale as he flew no less than 105 of the 136 built, logging 850 flights at over 1,327 hours. His book will describe in layman's terms what it was like to tame the first prototypes and to master the unusual characteristics necessitated by the Vulcan's shape. Although Tony puts the developments, demonstrations, incidents and accidents in their political and historical context, his story is a highly personal one. He explains how this awesome aircraft became a national treasure and captured the imagination of the whole country. His words, descriptions and hitherto largely unpublished photographs will make people feel as he did the excitement of handling such an incredibly powerful monster always in the knowledge that he had to be in complete charge all the time as the monster could and did bite back. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. This study of tank tactics and strategy explains the international development and deployment of the tank against itself and a background of technical innovations and growing threats from mines, grenades, aircraft and missiles. The illustrations recreate vital moments on the battlefield. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. "Five of the Many" follows the fascinating exploits of five of RAF Bomber Command's distinguished airmen. The enthralling stories of Wellington pilot Rupert Cooling, Wellington and Mosquito pilot Jack Goodman, Halifax pilot Joe Petrie-Andrews, Lancaster pilot Tony Iveson and Halifax and Mosquito navigator Harry Hughes transport the reader into the intensity of the bomber battle over western Europe. Collectively, these men help thwart German invasion plans in 1940, and counter the U-boats on the seas and in the factories. They hinder German military industrial production, taking part in some of the most devastating raids in history. They counter the development and deployment of German V-weapons and fly deep into hostile airspace to attack the heart of Germany, Berlin. They clear the way for the Normandy landings and blast the German reinforcement of the battle area. They indulge in special ops, including sinking the Tirpitz, and they directly support the land advances to Germany and disrupt enemy supply lines during the German Ardennes offensive. These men survive the attrition of Bomber Command's devastating and uncompromising campaign. 55,500 of their colleagues did not. Rupert, Jack, Joe, Tony and Harry come close to oblivion on numerous occasions, buffeted by flak, exposed in searchlights, combating enemy nightfighters, flying lame aircraft on to the target and then home, with wounded colleagues aboard, even ditching in the sea. Their stories are a fitting tribute to the youthfulness of the many, the skill of the many, the determination of the many and the sheer guts of the many. Bomber Command's motto required its airmen to 'Strike Hard, Strike Sure'. These five special men did just that, fighting hard, flying sure, along the flightpath to victory in Europe. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Over 80 recipes for vegan BBQ fans! If preparing a meat-free BBQ seems a challenge then look no further than the host of recipes in this gorgeous, mouth-watering collection. The beautifully illustrated recipes include Quinoa and Chickpea Burgers, Portobello Mushroom Paninis, Aubergine Gyros, Grilled Onigiri, Peppered Tofu Steaks, Cauliflower Cutlets, Celeriac Steaks, Zucchini Parcels, Stuffed Peppers, Grilled Onions with Romesco Sauce, Crispy Potato Skins with Guacamole, Braised Radishes in Black Pepper Butter, as well as Dips, Sauces, Salads, Salsas, Pickles, and Breads. These startling original recipe ideas, created for you by the two food blogger and best-selling authors, will surely convince you that not having meat or fish is no hardship when it comes to throwing a successful BBQ. So spread out the picnic blanket, set the table in the garden or on the balcony, its time to enjoy a perfect al fresco meal with friends and family. In 2016 a survey investigating vegan eating and lifestyle habits - the first of its kind - confirmed that over 500,000 people in the UK are following a vegan diet, making veganism one of Britains fastest-growing lifestyle movements. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. This cookery book is aimed at busy people who want to entertain well. This collection of 50 menus gives tips on time saving, cooking in advance and store cupboard essentials. The recipes can be prepared from scratch in less than two hours. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. This cookery book brings back to the kitchen the cycle of the seasons. It shows how to use fresh foods in season and how to feed families with good food which is neither elaborate nor time consuming. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. "Everyone who loves good food will welcome this reprint in one volume, hardback and durable, of the three classics of the kitchen which first made us familiar with the name Elizabeth David. They have been necessary to my generation, they will be necessary to our children and grand children." These are the opening lines from Jane Grigson's Preface to the original edition of Elizabeth David Classics published by Jill Norman in 1980 and her words are as relevant today as they were nearly twenty years ago. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Persian cooking is one of the oldest and greatest cuisines of the world. It is refined, sophisticated, subtle yet distinctive, elegant and varied. Fruits, nuts, herbs and spices are combined with rice, fish and meat in combinations whose ancient influence can be found in the cooking of the Middle East, Spain and India. Persian cuisine is perfectly suited to todays style of eating - many of the dishes are vegetarian, and the marriage of sweet and savoury, such as grains and pulses stewed with fruit and spices, make for unforgettable meals. The sweetmeats and pastries are especially mouthwatering. Margaret Shaida was born in England. She married an Iranian and went to live in her husbands country in 1955. She stayed there for 25 years and learned Persian cooking from her mother-in-law and other friends and relatives in their own kitchens. Her love of Persian food grew even more passionate during the five years she spent researching this book. What she takes us on is a culinary adventure, illustrating the diversity of food as represented by its many different religions; Christian, Jewish, Muslim and Zoroastrian, whilst explaining the many customs and traditions which make up the exotic and colourful threads in a cuisine which spans more than three thousand years. The Legendary Cuisine of Persia is an original and fascinating cookery book which will provide stimulation to all the senses. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Food that is produced and distributed in the most sustainable way with consideration for climate, resources, distribution and ecology is today the greener menu. Hence increasing numbers of people are cutting down on meat; possibly going meat-free one or two days a week as they become aware of environmental, health and animal welfare issues. Others go all the way and become full-time vegetarians. Whatever you prefer personally there is heaps of inspiration in this funky-looking, inventive new vegetarian cookbook. The recipes are a combination of the traditional, exotic and Mediterranean. The book includes more than 100 recipes for everyday meals as well as for entertaining and is suitable for beginners as well as established vegetarians. It also includes an introduction on how to obtain the right combination of ingredients to ensure balanced, healthy nutrition. "Vegetarian with a Vengeance" is a cookbook for the 21st century. So much has changed since the first vegetarian cookbooks started appearing about 40 years ago. Not only is there a much wider range of appealing ingredients to choose from today but also recipes, cooking and tastes have all been completely revolutionized. Perhaps the biggest change is the starting point that vegetarian food should above all taste good. And so in this creative collection there are recipes for tapas, wraps, salads, sauces, salsas, hot dishes using rice, quinoa, noodles and potatoes, bean stews, curries, soups, sandwiches and packed lunches, breads, porridges and mueslis and puddings. This is quite simply a fantastic book with stunning photographs which will appeal to all-vegetarians as well as meat-eaters, whether they be children or adults. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Slow-cooked flavour in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 per cent. Because the method seals in flavour, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today's cooks. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Established in 1917 to train Royal Flying Corps aircrew, during WWI Duxford was also the base for two United States Aero Squadrons, 137 and 159, and by the end was a mobilisation airfield for three DH9 day bomber squadrons. During the 1920s and 30s, expansion continued apace, with three fighter squadrons, 19, 29 and 111, and the presence of many illustrious names, including Harry Broadhurst, Johnny Kent and Frank Whittle. The first aerodrome in Fighter Command to receive the Spitfire (in August 1938), Duxford rose to supreme prominence during the early part of the Second World War. Part of 12 Group detailed to protect the industrial midlands and north east Britain, the base's role during the Battle of Britain was mired in controversy due to the 'Big Wing' tactics of Douglas Bader and Trafford Leigh-Mallory. From October 1942 to the end of the war, Duxford was essentially an American base for, variously, the 8th Air Force, 357th and 78th Fighter Groups. Postwar the RAF operated jets from the station until 1961 when the future was put on hold. Managing to avoid the ignominy of becoming a prison or sports complex, the Imperial War Museum finally came to the rescue making Duxford into today's premier international air museum. Richard Smith's research has led him to numerous previously unpublished collections from which he has unearthed some marvellous images of historical significance. This book is a must for the collector, historian or veteran of the times. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Juliet Renny (illustratore). 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 She was one of the foremost writers on food in the latter half of the 20th century and this book has her most celebrated writing. French Provincial Cooking should be approached and read as a series of short stories, as well written and evocative as the best literature. The voice is highly personal and opinionated, sometimes sharp but always true and always entertaining. Here is a long essay on French cuisine, offering background stories and sketches of recipes more than the slavishly didactic type of recipes that most modern readers might be used to today. For many Elizabeth David was the first to introduce us to the French notion of la cuisine terroir, sometimes interpreted as `what grows together goes together'. For David, this is the heart of regional cooking, and the thing which most distinguishes it from cooking in haute cuisine restaurants where diners arrive at any time or any season and expect to be able to order any well known French speciality. One of the passages which best characterizes David's approach to a lot of cooking is her opening statement on the perfect omelette: `As everybody knows, there is only one infallible recipe for the perfect omelette: your own.' The book starts with a short essay on each of the major culinary regions of France, starting perhaps not surprisingly with Provence which is blessed with an abundance of produce. The largest portion of the book consists of chapters on cuisine by type of dish: Sauces, Hors-D'oeuvres and Salads, Soups, Eggs and Cheese, Pates and Terrines, Vegetables, Fish, Shellfish, Meat, Composite Meat Dishes, Poultry and Game and Sweet dishes. The book is all the more valuable in that it paints a picture of a cooking style which existed before modern equipment such as the food processor. Most importantly, the recipes work if your aim is to produce the most excellent food imaginable. What initially may seem to be annoying details (e.g., for omelettes, eggs should not really be beaten at all, but stirred, whereas for scrambled eggs, they should be very well beaten) are actually secrets to be treasured, that elevate a good dish to a superb one. The lesson is that good food should be done simply, but it takes care, attention to detail, and frequently, time. A hardback edition of French Provincial Cooking has been unavailable for many years and Grub Street is re-issuing it because of overwhelming demand. It should become as popular an edition as the best-selling Elizabeth David Classics. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Established in 1917 to train Royal Flying Corps aircrew, during WWI Duxford was also the base for two United States Aero Squadrons, 137 and 159, and by the end was a mobilisation airfield for three DH9 day bomber squadrons. During the 1920s and 30s, expansion continued apace, with three fighter squadrons, 19, 29 and 111, and the presence of many illustrious names, including Harry Broadhurst, Johnny Kent and Frank Whittle. The first aerodrome in Fighter Command to receive the Spitfire (in August 1938), Duxford rose to supreme prominence during the early part of the Second World War. Part of 12 Group detailed to protect the industrial midlands and north east Britain, the bases role during the Battle of Britain was mired in controversy due to the Big Wing tactics of Douglas Bader and Trafford Leigh-Mallory. From October 1942 to the end of the war, Duxford was essentially an American base for, variously, the 8th Air Force, 350th and 78th Fighter Groups. Postwar the RAF operated jets from the station until 1961 when the future was put on hold. Managing to avoid the ignominy of becoming a prison or sports complex, the Imperial War Museum finally came to the rescue making Duxford into todays premier international air museum. Richard Smiths research has led him to numerous previously unpublished collections from which he has unearthed some marvellous images of historical significance. A must for the collector, historian or veteran of the times. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. Des Curtis was one of the founder members of 618 Squadron. Formed within days of the illustrious 617, 618s primary objective was to mount a daylight low-level attack by Mosquitos on the German battleship Tirpitz within hours of the attack on the Ruhr dams. The operation, codenamed Operation Servant, was given top security classification, to the point where the subject was excluded from the minutes of the meetings of the Chiefs of Staff of the air and naval forces. The author reveals the dilemmas and conflicting priorities existing to the highest levels, setting out in detail the technicalities of developing the bouncing bomb. He also writes first hand about the tactical problems of getting to and from the target; and the tensions and strains endured by the Mosquito crews themselves, as they took the war to the German U-Boats within the sight and safety of their bases. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. In 1976 patsy Bloom established her company, Pet Plan offering private animal health insurance policies to cover against accident, illness and mortality of pets. over the years Patsy kept many of the letters and stories, sent in by the owners along with the claims, relating the sometimes hilarious, sometimes touching antics of their pets. Here is a collection of the beat of those tales. All the royalties from the sale of the book go to the Pet Plan Charitable Trust which provides grants for the welfare of dogs, cats and horses by funding veterinary investigation and animal projects. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. The demand for vegan cookbooks is growing a pace as more and more people stop eating animal products for ethical or health reasons ? 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. From this exhaustive work you will discover the richness and the diversity of vegan gastronomy and how cooking can still be truly creative even without eggs, meat, fish or dairy products. Learn how to make your own vegan cheeses, how to cook astonishing egg-free, dairy-free desserts, and how to prepare 100% vegan versions of some of the great classic dishes. As well as recipes for breakfasts, lunches, suppers and baby foods there are recipes for every occasion: birthdays, brunches, picnics, barbecues, and family get-togethers. More than just a collection of recipes the book provides illustrated step-by-step information on the key ingredients of the vegan diet: nuts, flax seeds, chickpeas, avocado and there is a chapter outlining the essentials for vegan nutritional balance: where to find protein, calcium, vitamin B12, mistakes to avoid, and emphasises necessary know-how to be acquired such as making cheese, creams or vegan milks. This inventive, inspirational book is destined to be the only vegan cookbook you will ever need. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. A decade since its first publication, Grub Street are proud to present Ton-Up Lancs as a paperback for the first time. Originally a revised study following its first appearance under the Claims to Fame series, the book focuses on the story of the Avro Lancasters that completed one hundred sorties. Thirty-five histories are recorded in this book with stories and personal photographs from the aircrew that flew these aircraft. The most famous, R5868 Queenie, can still be seen in the Bomber Command Hall at RAF Museum, London. Renowned author Norman Franks also examines the controversial accounting of the number of operations flown by detailing each raid undertaken by pilots and crew during 1942-1945 including sorties over Hitler's Third Reich, Northern Italy and during support missions before and after D-Day. With over 200 photographs reproduced throughout the book and an account from Sgt Ron Clark DFC, who flew EE139 Phantom of the Ruhr on its first sortie, Ton-Up Lancs is a fascinating tribute to both the aircraft and aircrew that participated in Bomber Command duties. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Very Good. In June 1940 following the Dunkirk evacuations, Britain stood alone. After witnessing the demoralised survivors first hand, Roxane Houston was determined to 'do her bit'. She volunteered to join the WRNS. From a comfortable background with a sheltered upbringing, she now began a remarkable, and sometimes difficult journey, set against six years of war. Starting in 1940 at the Royal Naval Air Station at St Merryn near Padstow, under seemingly constant attack from the Luftwaffe, via the RNAS at Machrihanish in Scotland, preparing for Combined Ops at Largs and Greenock in the run-up to D-Day, thence to Kandy and Colombo, in Ceylon, she did not return home until early 1946. She met many varied characters, making some lifelong friends, experienced much excitement and great danger, happiness and personal tragedy, and received more than one proposal of marriage. Now, in her twilight years, she revisits those momentous days which tested her and her contemporaries to the full. Her autobiography is a highly personal, often poignant account of her time as a Wren, which not only gives a fascinating insight into service life, but also reflects the reshaping of her own outlook and attitudes. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Paperback. Condizione: Good. The aim of this book is to provide quick and simple, yet impressive recipes for those who love to entertain but don't have much time. The book demonstrates the art of mixing quality "instant" foods such as couscous, filo pastry and ingredients from jars, with fresh natural ingredients such as poultry and seafood. The recipes intend to provide a three-course meal which takes less than two hours to prepare. Included are 50 complete dinner party menus, a variety of hints and tips, preparation order checklists, freezing and storing symbols and advice on which wine to serve with the meal. All of the menus are divided into spring, summer, autumn and winter meals, in order to make the best use of seasonal, fresh ingredients. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine.

Paperback. Condizione: Very Good. Alongside traditional recipes for souffles, gratins, quiches and cheesecakes are an enticing array of simple snacks and salads. Inspired combinations, such as pears with pecorino and prawns with feta will tempt the adventurous, while vegetarians will be delighted by the fascinating and extensive variety that cheese cookery offers them. A detailed checklist of cheeses guides the intrepid and the uninitiated alike, so whether you are searching for a new pasta sauce, an alternative to Welsh rarebit, or a refreshing approach to entertaining, "Classic Cheese Cookery", with over 300 recipes, has something for every occasion. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.