grub street publishing london (940 resultados)

Paperback. Condición: Very Good. Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous for the fact that it only opens on one night of the week, on a Friday night but is famous most of all for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned and their toppings drip with fine regional ingredients which are combined on classic, thin, wood-oven cooked 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. Condición: Very Good. The grandfather of the author was a pilot in a squadron made up of Britons and Canadians. The story of this crew, from 1942 onwards, is so special because, collectively, they experienced everything possible: dangerous flights, the crash, imprisonment and death. 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. Condición: Very Good. Only the most hardened dieter can resist the pleasures of afternoon tea. Its enjoyment, whether it is a simple slice of home-baked cake or dainty sandwiches followed by scones oozing with jam and cream, is part of our culture and is a tradition acted out each and every day in tea-rooms up and down the country. This then is the perfect book for all tea-time lovers with over 100 recipes chosen by the uncrowned queen of British cookery, Marguerite Patten and is published as a tribute to and celebration of Marguerite's 90th year. There are recipes for cakes, breads, biscuits, sandwiches and savouries from England, Scotland, Wales and Ireland as well as recipes from teatimes around the world. But teatime isn't teatime without a pot of tea so the book also traces the history of our national beverage with a guide to all the different blends and styles available. Marguerite Patten is one of Britain's best known and best loved cookery writers. She is the author of over 170 books and numerous newspaper and magazine articles. Her Cookery in Colour was first published in 1960 and with sales of over 2 million copies has broken all records in cookery book publishing. 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. Condición: Very Good. Internationally reknowned cookery writer Charmaine Solomon has reached an audience of millions with her books which sell throughout the world. She is perhaps best-known for her hugely successful Complete Asian Cookbook, which celebrated it's 25th anniversary last year. Here she turns her talents to the art of the barbecue. There are more than 175 international recipes in this invaluable handbook - from Japanese teriyaki to Indonesian satays, from spare ribs to fish kebabs, taking in recipes from Spain, India, China, Thailand, Greece, Lebanon, Vietnam and Korea along the way. These enticing dishes will make your outdoor grill a source of endless summer delicacies. Charmaine explains: how to choose a barbecue, fire and heat control, the best grilling techniques, accessories and additional equipment as well as giving ideas for dozens of tasty side dishes, a wonderful variety of vegetarian recipes and beverages. This book is the eighth in Grub Street's best-selling The Basic Basics series, with previous titles The Basic Basics Jams Preserves and Chutneys Handbook, The Basic Basics Combination and Microwave Handbook, The Basic Basics Home Freezing Handbook, The Basics Basics Baking Hand. 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. Condición: 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. Condición: 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. Condición: Very Good. Thanks to so many of today's star chefs producing classic hearty meals as their signature dishes, we are all rediscovering the delights of our native puddings, both sweet and savoury; Steak and Kidney Pudding, Pease Pudding and Bread and Butter Pudding are all now appearing on the smartest restaurant menus - and rightly so. The culinary pendulum is swinging back to a style of eating consisting of simple, unfussy plates of delicious slow-cooked meats and gently stewed seasonal fruits, many of which virtually cook themselves, and allowing us to eat well without expensive, imported ingredients. As well as a wonderful collection of recipes which spans flummeries, syllabubs, fools, fritters, dumplings, pies and tarts, Mary Norwak also gives us a fascinating insight into the history of all these now popular dishes. 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. Condición: Very Good. 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. Condición: Very Good. According to the Government's nutritional standards, a child's lunch should contain at least one portion each of fruit and veg, protein (meat or alternative), dairy products and starchy food, such as bread or pasta. But a survey by the Food Standards Agency found that nine out of ten children still take packed lunches to school that contain too much saturated fat, sugar and salt. The Healthy Lunchbox is full of suggestions and ideas to help you provide your child with an appetizing and appealing meal each day. It will explain why many lunchboxes are unhealthy. What a healthy lunch should consist of. What children and adults of different ages should have (size of portions etc). Seasonality. Variety. Encouraging children to experiment. Personalising your lunchbox and making your lunchbox special. How to adapt your lunchbox for different age groups. How to get over children's fears of being different. Dealing with the reluctant/fussy eater and the overweight. Dealing with pester power. How to get kids involved in making their own. What children from other countries take to school. Lunchbox notes. Fiona Beckett provides recipes and menu suggestions and gives her Top Ten lunchboxes (or 12, depending on book size). These are categorised by age (e.g. very small children (4-6)/teenagers), inclination (veggie/non-dairy, wheat-free), time - or lack of it (hard pushed parent with several boxes to make), budget (low cost lunch box), food politics (organic/Fairtrade lunch boxes) or ethnicity (tiffin box/bento box). Finally how to plan a week's meals on the basis of one or two shopping expeditions, and a table with a month's suggestions for lunch boxes, as well as food safety and food hygiene. 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. Condición: Very Good. Authentic Mexican cooking is nothing like the poor quality, Tex-mex offerings of the fast food outlets in this country. It is an ancient cuisine, full of vibrant flavours, textures and colours with its tastes of chilli, coriander and peppers which suit the modern palate very well. With more than 300 recipes Elisabeth Lambert Ortiz- the expert on Latin American cooking - brings the true flavour of Mexican cooking into your kitchen. The familiar items of avocados, tomatoes, corn, pork and beans are transformed into unexpected combinations that evoke the rich heritage of Mexico. In the lively headnotes to each recipe she explores the fascinating history of this cuisine, from original Aztec and Mayan cooking of pre-colonial civilizations to the cooking that developed after the Spanish conquest. 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. Condición: Very Good. A microwave cookery book specially designed for busy singles or couples, retired people and working families. It contains a great variety of recipes with quick meals from the freezer, storecupboard standbys, healthy vegetarian dishes, cooking tips and serving suggestions. 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. Condición: Very Good. This is the handbook for the starter cook ingredients and techniques are listed alphabetically for quick and easy reference everything from Apples to Zesting. Want to know how to make croutons? Want to know how to poach an egg? Never remember how to cook corn on the cob? Youll find it here. With over 150 entries, this book does what no recipe book does, it gives you the basic methods and techniques for preparing vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads, pasta, - with advice on how to clean, store, prepare and cook each ingredient. There are many line drawings clearly showing techniques such as dicing, slicing, coring fruit, rubbing in fat. Where appropriate there are very simple recipes which will use the skills you will develop from reading the book. Not only is this unique book essential for the beginner, it is also perfect for the experienced cook as well, in providing all those basics that most of todays sophisticated, complicated chef-orientated cookbooks never have in them. 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. Condición: 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. Condición: Very Good. Consolidating the success of the first volume, the paperback of which is still in print "Daily Telegraph", obituary writer Jay Iliffe has compiled and edited one hundred additional mini-biographies of outstanding aviators of the last century. Numerous fascinating characters abound, men like John "Cat's Eyes" Cunningham, night fighter ace and test pilot; Ian Harvey, the BEA pilot who safely landed his airliner after a bomb had exploded onboard; Stanislaw Skalski, Polish Battle of Britain ace; Pierre Clostermann, French fighter ace; the marvellous "Bunny" Currant; Ray Hanna, leader of the Red Arrows hired by Steven Spielberg to fly in "Saving Private Ryan"; Bob Morgan, the American pilot of the Memphis Belle; steadfast women like Iris "Fluff" Bower, an RAF nurse who tended wounded soldiers on Normandy beaches; and Felicity Peake, appointed director of the WAAF in 1946 aged just 32. 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. Condición: Very Good. This work presents an historical and anthropological study of the evolution of gastronomy. It draws from a wide range of sources to bring together aspects of the art of eating and food. 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. Condición: Very Good. Rozanne Gold has created a unique repertoire of dishes that save time but intensify flavours by their simplicity. Chapters include party food, appetizers, first course soups and pasta, main courses, vegetables and side dishes. 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. Condición: Very Good. A guide to cooking aubergines. The recipes featured come from every corner of the globe - from Armenia to Corsica, India to Thailand. Originally published in France as "Voyages de l'Aubergines". 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. Condición: Very Good. 'I was born at home in time for lunch - the doctor lured me out with a cold roast chicken sandwich. Dad had just popped downstairs to make up a few rounds - one for the doctor, another for the midwife and one for himself. Mum was busy.' So says Tim Halket in the Introduction to his engaging and original book, Five Fat Hens. A love of eating and good ingredients led Tim to build a hen house in the corner of his garden for a daily harvest of fresh eggs. His take on the role of keeping chickens is amusing and insightful but this book is more than just a DIY guide to keeping a few free range birds, or a new slant on a chicken themed cookbook. Much in the style of Nigel Slater's Kitchen Diaries it takes the reader through an entire year, month by month, skilfully combining the author's passion for cooking in diary form interwoven with his recipes, his thoughts and observations and with the premise that even the smallest garden can be home to a supply of the freshest eggs imaginable. Tim is neither a trained chef nor a small-holding farmer, his recipes draw on his real experience in the kitchen and he reproduces food that he enjoys cooking on a daily basis for his family and friends. He ranges from the highly original such as Duelos y Quebrantos and Persian Chicken Supper through variations on everyday Italian or French classics to simple and comforting nursery food. This timely book passionately describes an appealing style of life and will inspire all food lovers whether they intend to keep chickens or not. 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. Condición: Very Good. An autobiography of the cartoonist Larry, told entirely through his cartoons. Chapters cover Larry on art, children, sport, work, leisure, holidays, motoring, health, pets, Christmas and religion. 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. Condición: Good. 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. Condición: Very Good. "Assemble" talks about the art of producing delicious food with very little effort. Annabel Langbein draws on a global palette of flavours to create great dishes without complicated or time-consuming methods. The emphasis is on choosing the freshest ingredients and using quality convenience foods to best advantage so that meal preparation becomes more a matter of assembly than lengthy preparation. Taking a fresh ingredient and a simple method she presents a range of exciting dishes: grilled fish can be glazed with chilli and lime, can be served Mediterranean-style with aromatic basil oil or richly flavoured with Japanese miso; whichever way, it takes just minutes to prepare and minutes to cook. A simple sponge, bought or home-made, provides a springboard for a double-layer cake filled with strawberries and cream, a creamy tiramisu or a range of fruity sponge puddings. 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. Condición: Very Good. This book is the companion to two earlier volumes celebrating the soldiers and airmen. It contains one hundred biographies which were published in The Daily Telegraph during the past eighteen years, but have never before appeared in book form. Within these pages appear men of the Navy, Marines and Fleet Air Arm, as well as the merchant fleet. They include such heroes as the Atlantic convoy commander Peter Gretton and the submariner Godfrey Place, VC; the yachtsman and U-boat hunter Stan Darling as well as the corvette commander Charles Cuthbertson, model for the captain in The Cruel Sea. Bill Sparks, the cockleshell hero, and Derek Pounds, who fought behind the lines in Korea, represent the pluck of the Marines while Hooch Williamson, who led the attack on Taranto, and Ken Pattison, who had the best claim to have sunk the Bismarck, demonstrate all the dash of the FAA.There are others who played less dramatic yet equally vital roles, or made their mark in distinctly unconventional ways. Terry Lewin steadied the Cabinet s resolution as Chief of the Defence Staff during the Falklands War; Richard Trowbridge rose from boy seaman to captain of the Royal Yacht Britannia; Peter Samborne carried out the trials of Britain s first nuclear submarine, for which he was paid the princely sum of 1. Ginger Le Breton took part in the Invergordon mutiny of 1931 yet survived to be commissioned; Dicky Courage was the Navy s ebullient champion jockey and Ninian Scott-Elliott served on the China station and was sunk at Tobruk before retiring with his bagpipes to run a plantation on a tropical island. Written with wit, humor and insight, here are tales of the derring-do, skilled seamanship and steady judgment which characterizes the Senior Service.". 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. Condición: Very Good. If you've given up entertaining because it takes too much time and effort 50 More Dinners in a Dash, the sequel to the hugely popular Dinners in a Dash, will show you how to prepare, step-by-step, sensational three-course meals in 90 minutes. Tessa's style of cooking is modern, light and very much fusion. The secret of her fail-safe recipes is simplicity, forward planning and speed of preparation. She uses ingredients found on every supermarket shelf and quantities are described in handfuls, slugs and tablespoons eliminating the need for time-consuming weighing. So if you're working and you're busy and you've got friends coming over for a meal this evening this book will have you relaxing with a glass of wine in your hand and three courses ready to serve in next to no time. 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. Condición: Very Good. This is the follow up to the award-winning bestselling Kids Kitchen (also published by Grub Street with UK sales of over 70,000 copies) with 100 new recipes for delicious savoury dishes and delightful sweet treats, specially developed and written for children. All the unique elements that made Kids Kitchen such a hit are here in this new collection of recipes no sharp knives are used, no hob-top cooking, all the recipes have been tested by children themselves and every recipe is photographed. Most recipes use measuring jugs and measuring spoons for ingredients so they are simple to prepare and where cooking is involved, they use ovens and microwaves so there are no naked flames to cook over. Nor does the book ignore the growing number of children with gluten intolerances and coeliac disease many of the recipes are completely gluten-free. There are recipes that will easily form part of a family meal such as Cashew Couscous, Up-Side Down Baked Potatoes, Coconut-Curry Kookoo Chicken and Every-Flavour Pork Chops. Healthy snacks like Fin-Tastic Fish Fillets, Really Big Chicken Meatballs and Parmesan Puffs. And because children just LOVE to bake there are over 50 recipes so they can dazzle everyone just as if they were a pastry chef with Fresh Lemon Cupcakes, Rainy Day Banana Bread, Pink Cherry Cake, Tomato Salsa Cornbread and Peanut Butter Beezies. 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. Condición: Very Good. Sally Clarke's cooking is of the utmost simplicity; everything depends on the absolute freshness and quality of the ingredients. It is firmly rooted in Mediterranean and California traditions, using the day's best produce in a light, contemporary style that has gained accolades, awards and rave reviews since her now world-famous restaurant, Clarke's, opened its doors in the mid 1980s in London. But at long last the rest of us have caught up with her and her philosophy. Never before has this book been so meaningful or useful. Any cook will learn a great deal and for those now following the contemporary food culture which preaches seasonality and terroir, it is a 'must-have' cookbook which won the coveted Glenfiddich Award when it was first published. This collection of her creations, arranged by season offers heaps of excellent modern recipes, and an introduction to how you, the home cook, can produce her signature dishes. 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. Condición: Very Good. Appalled at the German occupation of his homeland in 1939, Frank Mares determined to assist his country in their battle for freedom in the only way he could - as a fighter pilot. Unable to do so from Czechoslovakia he began his mission, navigating his way through Poland to France, through manned borders, guarded stations and hostile territory, in order to assist the offensive against their common enemy. Armed with fake identities, evading arrest and faced with uncertainties and frustrations at every turn, his journey was one of courage and fortitude. Narrowly avoiding a five-year enlistment in the foreign legion, Frank eventually made it into the French Air Force and finally, following the withdrawal of France from the war, joined 601 Squadron with the British RAF. Patriotic and determined, he was involved in numerous dogfights and had many engagements with the enemy, flying Hurricanes, of which he was particularly fond. In all of the battles that he fought in the skies with German Luftwaffe pilots, he was never shot down. In 1942 he was decorated with the DFM and Czech War Cross. Despite incident and injury Frank persevered, always driven by love for his country and for the planes he flew. He remained in England after the war and, now retired, lives in the West Country near the old RAF Harrowbeer airfield at Yelverton, Devon. 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. Condición: Very Good. Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum and Mason, St Paul's Cathedral and Selfridges. She has now committed to paper her most treasured collection of recipes, some of them from generations of her own family, in this her first book. She says in her introduction 'my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes. Having been a chef for many years, my interest in cakes grew - eventually setting up Church Farmhouse Cakes, from our farmhouse in the Vale of Belvoir. We have now grown to become one of the foremost speciality cake makers in the country but the fundamental way in which we make the cakes has never changed, they are still made in small batches using exactly the same methods taught to me as a child.'. 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. Condición: Very Good. 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. Vitally Vegetarian 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, both adults and children. Tina Scheftelowitz is a highly successful cookery writer and food columnist. She is the author and co-author of a number of best-selling cookbooks including Best Salads Ever also published by Grub Street. Christine Bille Nielsen is a chef, nutritionist, food journalist and lecturer. She has worked as a chef in the Michelin-starred restaurant, EraOra in Copenhagen. 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. Condición: Very Good. The potato has become so familiar to everyone today - it is the uncontested star on the menu of chefs both great and small - that we tend to forget its history. The potato has survived wars, famines, political intrigue and is certainly the modern-day success story of the food industry. With its origins in the Andes, the potato was introduced to 16th century Europe by the Spanish and this beautifully illustrated book tell the fascinating story of this nutritious and delicious vegetable before presenting a portrait of 180 different types; from British Queen, first grown in Scotland, to la Ratte, made famous by Joel Robuchon. Then fifty-three potato-loving chefs enable the reader to discover or rediscover the variety of ways the world's most popular tuber can be enjoyed. Feran Adria's recipe in his inimitable original style is for Potato Puree with Vanilla Sugar; Heston Blumenthal reveals the secret of his perfect Chunky Chips; Thomas Keller presents a Spring Vegetable Salad; Jean-Georges Vongerichten - or Vong to his followers - offers a slowly cooked sable fish, potato noodles with creme fraiche, vodka and caviar and Charlie Trotter amazes with his Russian banana fingerling, New York Red Bliss and Desiree potatoes, a kumomoto oyster emulsion and Inranian Osetra caviar. 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. Condición: Very Good. 'I went into the cloud and went flat out for a few minutes, turned, and as I dived out my luck was in and I got him head-on. He went straight into the sea and I am glad to say there were no survivors. A Dornier which had blown up came floating down in bits and another burnt up on land. It was a most spectacular show'. Known as Pedro to his comrades and Tiggy to his family, Osgood Villiers Hanbury was a charismatic Eton schoolboy who, before his untimely death aged 25, became acting squadron leader of 260 Squadron in the Middle East and was awarded the DFC and bar for his bravery. Here, using letters and first person testimony, is his life in the RAF from training school to the Battle of Britain and ultimately to the Middle East. Pedro, with his pipe, moustache, upper-class accent and slightly detached air was the archetypal public-school educated Englishman, but his leadership skills and care for his men commanded respect from all ranks and nationalities. An accomplished letter writer, his lust for life and thirst for action are evident in his missives to family and friends. His dramatic first-hand descriptions of air battles that cost the lives of his comrades are a thrilling testament to the bravery of 602 Squadron, but are counter-balanced by his frustrations of life in the Middle East, the long wait for action and the opportunities for leisure. With the help of Christopher Hanbury, the son he never saw, and Christopher Shores, the acclaimed author, Robin Rhoderick-Jones has written a fine tribute to a naturally gifted pilot whose fearlessness, efficiency and unswerving devotion to both his duty and his loving family were praised by colleagues and superiors alike. Sir Christopher Lee was Pedro's intelligence officer in the Middle East and had kindly agreed to pen a foreword. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.