Bøger udgivet af Grub Street Publishing

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.

';A great source of inspiration,' this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse). Once an undiscovered gem among Europe's culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world's top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cookingthe book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia's most famous chefs. Using many of the same fresh ingredients as other Mediterranean cuisinestomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafoodCatalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required readingor eatingfor any adventurous gourmand or Spanish food aficionado. ';An intelligent, superbly written, profound study of a great and fascinating cuisine.' Paula Wolfert ';Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.' Ferran Adri, chef/owner of El Bulli

If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. The joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savoured.

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.

The basis of society in Arabia, especially in the south, was agriculture - cereals, aromatics and spices were produced and exported via the caravan routes which passed from Syria through Arabia to the Yemen. Thus Arab dishes are subtle, varied and exotic. The basic diet largely comprised, and still does, dates, rice, milk, goat or lamb meat and coffee.The patchwork of peoples and countries that form this medley comprise dishes from Egypt - some of the oldest recipes in the world such as melokhia, the famous soup of the Pharaohs. From Syria - an enormous range of vegetable salads. From Lebanon - sun-ripened fruits. From Iraq - date, hazelnut, mushroom and fig recipes. From Armenia and Kurdistan - the cracked wheat burghul dishes. From Cappadocia - the exotic flavors of sesame and tahini. From the Caucasus - the vast array of kebabs. From Assyria and Armenia - classic stuffed vegetable dishes - mahsi, and from Persia - yogurt dishes, fabulous rice dishes, sherbets and sweet and sour dishes.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.

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

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

In these pages one of the world's greatest chefs teaches you everything you need to know to become a truly accomplished culinary professional.

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.

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.

A revelatory collection of mouthwatering recipes and fascinating anecdotes about the singular cuisine and storied history of Portugal. Revised and updated, this authoritative and fascinating cookbook traces the legacy of Portugal's culinary excellence from medieval to modern times through a collection of recipes that are unforgettable, accessible, and completely authenticall interwoven with a rich pageant of historical context. From simple and wholesome peasant fare to elaborate celebratory meals, ingredients include salt cod (bacalhau) in all its myriad variations, cumin and oranges redolent of the country's voyaging past, and green coriander as the cuisine's main flavoring herb. A vibrant Mediterranean cuisine alive with a vast global influence, poet and journalist Edite Vieira brings classic and modern Portuguese recipes to the modern dining experience.

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.

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

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

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.

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!

Gestapo Hunter explores the charmed life and exceptional career of Ted Sismore, widely considered one of the RAF's very best wartime navigators and leaders. A quiet, unassuming man who was nicknamed 'Daisy' on account of his youthful complexion, Ted was one of only a handful of aircrew to complete a tour of operations in Blenheims in the summer of 1941. He is best remembered, however, for his long association with the Mosquito. Planning and leading some of the Mossie's most famous raids against the Nazi regime's most-loathed characters. He flew in the daylight attack on Berlin, timed to coincide with an address being given by Hermann Göring, for which he received the first of several awards for gallantry and which was widely publicized. He followed this with an attack on the Zeiss optical works at Jena during which their aircraft was hit over the target, and his pilot wounded. It was an attack at the extreme of the Mosquito's range and marked the aircraft out for further special duties. Identified by Basil Embry, the mercurial AOC of 2 Group, as something of a kindred spirit, Ted joined the Group's HQ staff, planning Operation Jericho, the famous attack on the prison at Amiens on 18 February 1944 and taking part on 31 October later that year in another 'spectacular' to bomb the Gestapo HQ at Aarhus in Denmark. Raids on the SS and Gestapo became something of a specialty, Ted leading further pinpoint bombing attacks on 'Shell House' in Copenhagen (Operation Carthage) and the Gestapo HQ at Odense. After the war, Ted teamed up with Mick Martin, the famous Dambuster, to break the flying record from London to Cape Town, in 1947, a journey of almost 7,000 miles. He later qualified as a pilot, flying Meteors, Javelins and Canberras, retiring as an air commodore. He died in 2012.

This is a tale of the generation of test pilots flying experimental aircraft powered by rocket motors during the period from 1945 to the mid-1970s. It is not a technical description of the aircraft they flew but the narrative of the men who built the machines and the pilots who took to the air to achieve unprecedented speeds and altitudes unequaled to the present. It is a human story, but one carved out of the evolving post-war world, coming to terms with a new tension between global superpowers and one in which technological progress was arguably the greatest it has been since 1945. The book integrates the story of post-war US industry, the competitive drive to survive between plane-makers made rich by war production, challenged by the changed times of demobilization and peace. Into the mix come fighter pilots and company men eager to sustain their craft and take on new challenges, alongside an emerging generation of post-war graduates straight from engineering or flight school, eager to make their mark. With a focus on those who achieved extraordinary things like Major 'Chuck' Yeager, Scott Crossfield and Joe Walker, there is also inclusion of those outside of the US's endeavors including how Eric 'Winkle' Brown became the only non-German to fly the rocket-powered Me 163 and the test-flying of John Booth and Peter Lamb. Rocket Boys is a record of the glorious years when nothing seemed impossible and which produced a group that propelled aviation into the stratosphere with devil-may-care attitudes and personal fortitude, with death and disaster stalking the very best.

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.