The 4th volume in this 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. This is the story of the tactical air forces up to the point when Rome was occupied, just at the same time as the Normandy landings were occurring in north-west France.

After nearly forty years, Pedro Subijana, the three star Michelin chef and his world-famous restaurant, Akelare, are at the forefront of the New Basque Cuisine, championed in the 1970s by Juan Mari Arzak. Here in this visually stunning production you will find some of the culinary creations of Subijana from the last ten years.

Aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu.

This book tells the story of a family and a cuisine. It takes a look at Juan Mari's role as a cutting-edge chef and restaurateur, and an inspiration for generations of young cooks.

Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. Originally published in Spanish and now available in English for the first time, Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant.

The recipes in The Bariatric Bible are designed and developed to help at every stage after weight-loss surgery.

Carol Bowen Ball has been the devoted owner of an Aga kitchen range for almost thirty years and this handbook brings cooking on a range right up to date providing hundreds of thousands of Aga and Rayburn owners with a much needed collection of refreshingly new recipes.

Marguerite Patten, during a long lifetime in the kitchen until her death at the age of 99 in 2015, was the doyenne of British cookery. In this book she shares her wealth of knowledge and her tried and tested recipes for cakes large and small, biscuits, breads, pizzas and pastries.

The original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today's new higher-powered machines.

This handbook collects over 300 of Glynn's gosh-factor hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be 'thumbs-up' on kitchen knives.

Carol Bowen Ball brings together a collection of both time-honoured and newly created microwave-compatible favourites for you to enjoy. There is a range of mid-week and special occasion recipes perfect for the solo diner or couples.

An essential guide to successful freezing and handy reference to which foods freeze best.