El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaur
Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia's eight provinces in turn to provide a personal, geogra
WK275 is a unique historic airframe and the only Supermarine Swift F4 left in the world. The aircraft spent 46 years outside an army surplus store before being purchased off eBay in 2012 and restored
The Gloster Javelin was the UK’s first line of night and all-weather air defence both at home and in RAF Germany. In the 1950s, when it replaced the Meteor and Venom, this revolutionary bomber/interce
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 G
Enjoyment, hospitality, tradition, creativity, sustainability and joy of life ? these starting points were the inspiration for this book. The cooking of vegetables is treated with reverence in the l
Even those people who know little of WWI’s air war will have heard of Bloody April. After more than eighteen months of deadly stalemate on the Western Front, by April 1917 the British and French were
The V Force consisted of three four-jet bombers, the Valiant, the Vulcan and the Victor, all required as part of the nuclear deterrent in the Cold War following the end of the Second World War. The Va
The highly anticipated follow-up to Phantom Boys is here! Once again Richard Pike has brought together brilliant, hitherto unpublished, accounts across eighteen chapters. And now there is coverage of
This book offers uncomplicated recipes for delicious desserts, pies, and cookies and shows how chocolate can be used in a multitude of dishes. After the introduction which lists what ingredients you n
After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak
On visiting his local butcher, Norman Tebbit, food lover and family cook, wondered why people would rather buy tasteless, factory-farmed chicken when they could eat good-quality game, often for less m
Presents the story of the first British bombing raid of the Second World War, of why Bomber Command flew by night and of the Wellington Mk 1A are all closely linked together. This title tells the dram
With this new reference work on barbecuing, the BBQ season can last all-year! Learn how to prepare perfect meats, fish, and vegetables and discover creative marinades and dips that will stun your gues
ElBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adrià – the chef who earned elBulli its worldwide fame – has been acclaimed as the be
