Grub Street Publishing - Böcker

Richard Olney - responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) - moved to Provence in 1961 and had the good fortune to befriend Lulu...

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There is no bitter snarl nor self-pity in this classic novel about the air war of 1914-1918, based very largely on the author's experiences. Combat, loneliness, fatigue, fear, comradeship, women, excitement - all are built into a vigorous and auth...

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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 i...

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The fourth volume in this momentous series commences with the attacks on the Italian island fortress of Pantellaria which led to its surrender and occupation achieved almost by air attack alone. The account continues with the ultimately successful...

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elBulli was undoubtedly the most controversial and experimental 3-star Michelin restaurant in the world and Ferran Adria - the chef who earned elBulli it's worldwide fame - has been acclaimed as the best chef in the world. Ferran and his team at e...

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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. Since its first publication, over a decade of research and millions of calories went into the ...

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In this compelling memoir, Erich Sommer recalls his life in pre-war Germany and the adventures he had flying for the Luftwaffe during the Second World War. Born in 1912, the third son of a district court judge, Erich grew up in an atmosphere of un...

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Though the word vegetarianism was not coined until the mid-nineteenth century, the vegetarian diet has been around as long as man has. Vegetarians have included in their number: heretics, humanists, Hindus, Christian fundamentalists, radicals, agn...

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Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over...

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First published in the 1970s to great critical acclaim Richard Olney's Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as ...

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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, geographical and culinary survey of the area. It show...

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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 asto...

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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. It deals with the fratricidal combats which followed the initial l...

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Cook with Joan Roca teaches step-by-step, with over 2,000 photographs, the main techniques for preparation, cooking and preservation of foods. He also explains the essential basics and foundations of culinary skills. This book shares twenty-five y...

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Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a sel...

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Spanish food is all about making the most of the best local produce. It conjures up many associations friends eating and laughing together, delicious wine, relaxing holidays, or a balmy breeze under a colourful waterside umbrella. Above all it is ...

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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 ...

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Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. In Vegetarian Dishes fro...

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This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had ...

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By his own, modest, admission Norbert Hannig was a Frontflieger, or operational pilot, who really did nothing special during World War Two. He was just, he says, one of the many rank and file pilots fighting for his country and not for the Fuhrer....

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The cooking of vegetables is treated with reverence in the lands that make up the rich and varied tapestry of the Middle East. The people depend on the grains and pulses, nuts, vegetables and fruits of the region for their daily food and Parvin Ra...

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El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The...

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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 compr...

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Anita Sumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation - she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husban...

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Victor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour's drive southeast of Bilbao. When he bought the restaurant buildi...

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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. All the cakes in this book are based on ...

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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 t...

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Jagdgeschwader 26 was one of only two German units to remain on the Western front for the entire war. Its rise and fall mirrors the history of the German Air Force. This book gives a chronology of the unit's activities, using documentary sources, ...

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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,...

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Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of...

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