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New Grub Street
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A History of the Mediterranean Air War, 1940–1945. Volume 2
This second volume in the seminal series on aerial combat, pilots, and tactics in Libya and Egypt in the middle of World War II. In volume two of this series, historian Christopher Shores begins by exploring the 8th Army’s movements after Operation Crusader when they were forced back to the Gazala area in northeastern Libya, as well as their defeat in June, 1942, the loss of Tobruk, and the efforts of Allied air forces to protect their retreating troops. Shores continues with the heavy fighting that followed in the El Alamein region. This features the Western Desert Air Force and the arrival of the first Spitfires. The buildup of both army and air forces and the addition of new commanders ...
Revolutions from Grub Street
Based on extensive new research, the book provides a unique overview of one of Britain's most successful creative industries, consumer magazines, from its seventeenth-century origins into the digital age. It charts the revolutions that took place in both technology and industrial organization, and the response to these changes.
The Poet and the Publisher
“Drawing on deep familiarity with the period and its personalities, Rogers has given us a witty and richly detailed account of the ongoing war between the greatest poet of the eighteenth century and its most scandalous publisher.”—Leo Damrosch, author of The Club: Johnson, Boswell, and the Friends Who Shaped an Age “What sets Rogers’s history apart is his ability to combine fastidious research with lucid, unpretentious prose. History buffs and literary-minded readers alike are in for a punchy, drama-filled treat.”—Publishers Weekly The quarrel between the poet Alexander Pope and the publisher Edmund Curll has long been a notorious episode in the history of the book, when two re...
European Peasant Cookery
There are over 500 recipes in this classic work from one of the country's most respected food writers. First published in the 1980 and twenty years in the making, now available again in a handsome new hardback edition.
Murder in Grub Street
Eighteenth-century London judge Sir John Fielding and his assistant, thirteen-year-old Jeremy Proctor, investigate the murders of a publisher and his family
Into the Blue
Into the Blue is widely regarded as a literary classic. Originally published in 1929, and 44 years since its latest publication, Grub Street reintroduces you to Norman Macmillan’s insightful and gripping book about his experiences as a pilot during the First World War. Wing Commander Norman Macmillan, OBE, MC, AFC, DL, was born on 9 August 1892 in Glasgow. After serving sixteen months in the Highland Light Infantry, he joined the RFC in 1916. He learned to fly at Netheravon, and in 1917 went to 45 Squadron on 1½ Strutters. Norman flew many missions on this type and claimed two victories before 45 were re-equipped with Camels in August 1917; Norman then gained his first Camel victory in th...
Mediterranean Cookbook
'To write about the foods of all the countries that surround the Mediterranean could seem an impossibly ambitious task. Some fifteen countries border the sea, to say nothing of its many islands, and they span three continents. Yet when one starts to consider the matter it becomes clear that all these countries have a great deal in common, and the task seems simpler than first imagined. It is as if the sea itself has imposed a strong unifying effect on the areas surrounding it. Different as the countries may be, in terms of race, politics, religion and culture, in the end we are forced to acknowledge that food is based on quite other matters.' So says Arabella Boxer in the Introduction to her meticulously researched and beautifully organized book which constitutes a gastronomic grand tour of the region where spices, olives, tomatoes, yogurt, salads, fruit and the clever use of fish and meat combine so satisfyingly and memorably. Within these pages she conjures up the rich and colorful world of Mediterranean food.
Assemble
Annabel Langbein draws on a global palette of flavours to create great dishes without complicated or time-consuming methods. The emphasis is on choosing fresh ingredients and using quality convenience foods to best advantage so that meal preparation becomes a matter of assembly rather than lengthy preparation.
Real Flavours
For serious 'foodies' this book discusses foods in their various categories - what each food is, what it looks and tastes like and how to use it and what it goes with.
