How do you cook vegan? Do you have to eat tofu? How do you make cakes without eggs? Marie Laforêt answers all these questions as she provides the means to gradually discover and master vegan cuisine. Her book covers the basics with chapters of recipes introducing plant-based proteins, substituting dairy products and eggs and cooking vegetables, then goes on to offer vegan alternatives of gourmet dishes and recipes for desserts, chocolate, children’s meals and barbecues.

The author’s extensive experience of flying for the RAF and for the North Sea oil industry provides some of the stories of dangerous and daring helicopter missions in this collection. From Africa and Afghanistan to the Shetlands, the real-life adventures, in a range of different rotorcraft, include attending the Piper Alpha oil rig disaster, operating Chinooks from a merchant ship during the Falklands War and distributing aid in Kosovo in 1999.

The DFC was introduced as the medal for gallantry by airmen when the Royal Air Force was formed after the First World War; multiple awards are recognized with silver ribbon bars. There were sixty recipients of a second bar up to 1955 (only three have been awarded since) and this book profiles each one with a brief biography, contemporary photograph and the original citation that accompanied the award.

For the bombers of the RAF and USAF, supporting the invasion on D-Day was the culmination of a planned series of strategic raids in preparation for the landings. Focusing on the service of eight crews, and drawing on first-hand accounts, this analysis of the campaign explains the wider strategy and describes the personal experiences of the airmen, from raids on German infrastructure in spring 1944 to supporting land forces several months after D-Day.

A jet-powered medium bomber, the Canberra was developed by English Electric in response to a 1944 Air Ministry request for a successor to the de Havilland Mosquito. This illustrated book tells its story, using anecdotes from the many pilots and operators who participated in its first test flights and in missions such as the Suez campaign, the Indonesian Confrontation and early British nuclear tests. Slightly off-mint.

Extolling the virtues of good homemade soup, Marguerite Patten brings together a collection of stock, broth, chowder and consommé recipes from around the world, including some that can be cooked within 30 minutes.

Marguerite Patten introduces the pleasures (and rules) of baking in such a way that even beginners will achieve successful results. She shares a selection of her tried and tested recipes for family favourites, including Walnut Cake, Irish Soda Bread and Bacon and Egg Pie. Slightly off-mint.

The devoted owner of an Aga for many years, Carol Bowen Brown presents a wide range of recipes from hotpots to jams and advises how to use a range cooker to carry out tasks such as drying fresh herbs and defrosting food.

First published in 1919, this novel about a First World War fighter pilot is closely based on the real-life service of the author, who scored 28 victories, flying a Bristol F.2b with 22 Squadron. The airmen in the story display the genial nonchalance typical of the period but the derring-do is tempered by the loss of comrades and the struggle to keep going as the war wears on.

Trained as a jet pilot in the late 1950s when Britain was still a leading air power, Richard Johns achieved the top rank in the RAF in 1997, by which time Britain's military capacity had been much reduced. His autobiography examines his key operations as commander, including the First Gulf War and Balkan conflict in the 1990s, as well as reflecting on the evolution of the RAF and the other services during his career.

The Vickers Valiant was the first of the RAF 'V bombers' to be developed to carry Britain's nuclear deterrent, and was used to drop both atomic and hydrogen bombs in tests in the late 1950s. Drawing on the personal memories of pilots and crew, this record of the aircraft’s service history includes descriptions of its work as a strike bomber, its engagement during the Suez Crisis, and its reconnaissance and in-flight refuelling duties in the early 1960s.

Sustainable, environmentally friendly and available worldwide, seaweed also contains all the nutrients the body needs. This cookbook provides instructions for harvesting and storage, and describes some of the most popular sea vegetables. The 68 recipes are beautifully photographed, with a range of dishes, many of which provide a new twist to classic recipes, such as Calzone with Dulse and Laver Falafel.

Exploring his early flying training as well as his time in France, this memoir describes the perilous life of a combat pilot at a time when there was no heating or oxygen in the open cockpits, no radio communication, no brakes and no parachutes. In the concluding chapter Lee describes his time running a training squadron in 1918 and his disdain for the uniform and rank structure of the newly formed RAF.

Adapting to rapidly evolving equipment, changing tactics and a high turnover of pilots, Lee managed to survive in 46 Squadron, Royal Flying Corps, from May 1917 to January 1918, progressing from novice recruit to seasoned flight commander. Through the extensive letters that he wrote to his wife, this volume recounts his combat experiences at Ypres, Messines, Arras and Cambrai, as well as the routines of daily life in the squadron.

Andreas Rummel takes barbecue food to new heights; his recipes may be inspired by street food, as he claims, but his ‘finger’ foods are the creations of a chef devoted to new flavours and combinations. There are recipes for eating with your hands, on a stick, off a spoon, or in a roll and they range from simple Mozzarella Sticks to the very impressive Pulled Pork in a Filo Pastry Egg.

‘The spirit encountered amongst former Buccaneer aircrew appears to be stronger than that associated with any other aircraft type...’ Featuring the reminiscences of 27 airmen who flew the Blackburn Buccaneer, this volume traces the history of the strike bomber from its early Fleet Air Arm operations to its last active service in the Gulf War of 1991 and provides an insight into the exuberant lifestyle of a Buccaneer squadron.

The German Air Service had created new Jagdsteffeln fighter units in Autumn 1916 and these squadrons, equipped with superior aircraft and gunnery, would prove devastating to the British and French air forces when they were called upon to support the Allied offensives of April 1917.

By the last months of the war, the Allies had achieved air superiority, with American squadrons now operational and significantly greater numbers of aircraft available. Nevertheless, the effective German fighters inflicted the highest casualties of the air war during the fighting of September 1918.

Regarded as a classic, Margaret Shaida’s award-winning guide to Persian cuisine provides historical notes on the legendary dishes and ingredients of this ancient culinary tradition along with more than 200 recipes.

Including cheesecake and Sachertorte, here are 60 cakes, biscuits, pies, desserts and quick sweet snacks from a rising star of vegan cookery. Recipes are rated for difficulty, from simple Vegan Nutella to complex Chocolate Sushi.

‘I saw a V1 coming in south of Dover and caught up with it about three miles south of Canterbury. I was flying at 400mph and had no difficulty overtaking …’ This book features long-form interviews with over 40 veteran pilots of the beloved Gloster Meteor, the RAF’s first jet-powered aeroplane, which came into service in 1944 and played a significant role in the early stages of the Cold War, despite being alarmingly accident-prone.

Over 700 Jet Provost and Strikemaster aircraft were produced in Britain between 1954 and 1983, the former responsible for training generations of RAF jet pilots, the latter an armed version of the Provost which saw action during the Dhofar War in Oman. This well-illustrated history of both aircraft charts their evolution, from initial production in 1954 to the final sales of three aircraft to Ecuador in 1988. A comprehensive appendix lists the complete production and technical histories of both jets.

Kate Wood has followed a raw diet – free from dairy, gluten, meat, sugar and processed foods – since 1993; her book Eat Smart Eat Raw is the UK’s bestselling raw food book. Here she provides a selection of healthy but tasty new recipes including Tomato Crisps, Spinach and Mushroom Quiche and Raw Chocolate, alongside advice on ingredients, equipment and how to benefit from a raw lifestyle.

Persian cuisine is believed to be one of the oldest in the world, and this new edition of the award-winning culinary guide provides not just recipes, but anecdotes, quotations and historical notes on many of the dishes and their ingredients. From Jewelled Rice and Duck with Walnuts and Pomegranates to Pickled Stuffed Aubergine and Marzipan Mulberries, the authentic Persian recipes include stews, soups, pickles and puddings, as well as cooling drinks and delicate sweetmeats.

Why do people buy tasteless supermarket chickens when they could have good quality pheasants for less? This was the question that Norman Tebbit put to his butcher, and the answer he received – that they'd never cooked game and think it is difficult – was the inspiration for this book. After some basic techniques, Tebbit describes all kinds of game, from deer to spider crabs, with recipes for each bird or animal, all beautifully illustrated with woodcuts by Debby Mason.

These 100 recipes are arranged by main ingredient, such as bean, cabbage and potato, and demonstrate that salads can be impressive buffet dishes as well as a light meal or side dish. Ideas include Summer Slaw and the more substantial Pasta with Mussels and Saffron, and many of the dressings are fat free. The book also features a seasonal chart for fruits and vegetables and information about the less well-known ingredients.

In this bestselling and award-winning cookbook, Vicky Bhogal presents over 100 recipes, sharing the secrets of the traditional Indian cooking of her Punjabi home – in London. ‘Our home food’, she writes, ‘is much simpler, lighter, fresher and healthier than that which you find in a typical Indian restaurant and has a vibrant breadth of flavours.’

Intended as a companion to his pictorial histories of the Napoleonic, imperial and world wars, Mark Bryant's biographical dictionary covers political, editorial and joke cartoonists and caricaturists from the French Revolutionary Wars in 1792 to 1945. The entries, illustrated with reproductions of around 150 classic cartoons, describe the wartime careers of over 300 artists, arranged alphabetically from Crispim do Amaral (1858–1911) lampooning Queen Victoria during the Boer War, to the German First World War cartoonist Heinrich Zille (1858–1929).

Major Mick Mannock, who was shot down behind enemy lines in July 1918, is the first aviation mystery scrutinized in Saunders's third book, which widens the field of enquiry beyond the Second World War to include other 20th century conflicts including Korea, Vietnam and the First Gulf War.

In this award-winning cookbook, chef Jennifer McLagan aims to restore bones to their deserved place in our kitchens. Each chapter includes a diagram of the whole animal, advice about buying and getting the most flavour out of the various cuts, and recipes to suit every palate and skill level, from Lancashire Hot Pot and Roast Leg of Pork With Crackling to Double-Bone Beef With Red Wine Sauce, Seven-Hour Leg of Lamb and Chicken with Forty Cloves of Garlic. (Previously published as Bones.)

The Napoleonic Wars and Bonaparte himself provided irresistible targets for early political cartoonists. Including drawings by Gillray, Rowlandson and Cruikshank, this book assembles more than 300 cartoons from both sides in a graphic history of the conflict.

Originally published in 1956, this is one of the great cookbooks – the sort that has its own bit of shelf, gets greasily annotated and is referred to as 'The Book'. It provides an encyclopedic range of basic know-how (even how to boil eggs); recipes for everyday and for special days; and describes techniques that pre-date most modern gadgetry, relying instead on sharp knives and elbow grease. This presentation edition is unchanged apart from the addition of metric measurements.

208 Squadron, based at RAF Valley in Anglesey, was disbanded during its 100th year of operations in 2016. In this history marking the centenary, Air Commodore Graham Pitchfork, who formerly commanded the squadron, describes how it evolved, from its formation as Naval 8 on the Western Front during the First World War, through its activities in the Second World War and Gulf War to its modern-day role as an advanced flying training squadron.

The more than 200 recipes in this book from Armenian-born writer Arto der Haroutunian (1940–1987) expand the use of yoghurt beyond the limitations of breakfasts, desserts and dips, incorporating it into an array of dishes. As well as instructions for making yoghurt, there are soups, salads, breads and vegetables, plus egg, meat and fish recipes, which draw on culinary traditions from around the world. The explanations are short and simple, and the photography mouth-watering.

An accomplished author and war correspondent during the Second World War, Norman Macmillan was a fighter pilot during the First World War and turned his literary skills to recording his experiences in this classic book, first published in 1929. Joining the Royal Flying Corps in 1916, Macmillan's active service included flying Nieuports, Sopwith 1 1/2 Strutters and Camels in France and Italy, claiming nine victories before an injury forced him to take up a training post.

More and more people are cutting down on eating meat – some going meat-free one or two days a week, others going all the way and becoming full-time vegetarians. Whatever your personal choice, this inventive cookbook, with its combination of traditional, exotic and Mediterranean recipes and information on how to ensure balanced, healthy nutrition, has something to offer all vegetarians.

As the First World War progressed and the capabilities of combat aircraft improved, new units were formed to keep pace with the German aerial threat. No.3 (Naval) Squadron of the Royal Flying Corps was among them and this classic memoir, first published in 1977, is pilot 'Tich' Rochford's account of his time with the unit flying Sopwith Camels and Pups on the Western Front from January 1917 through to the end of the war.

A leading First World War ace, Billy Bishop's preference for 'lone wolf' attacks was daring and dangerous but also left him open to suspicion over the accuracy of his victory claims. With over 70 illustrations and archive photographs, this forensic examination of his flying career cross-references his combat reports with other accounts by both friend and foe and his own private correspondence (which relate some death-defying experiences) to build up a complete picture of the Canadian-born pilot's aerial exploits.

Andrew Wiseman begins his autobiography with joining the RAF in 1941, two years after leaving Poland. He flew with Bomber Command, was shot down and imprisoned in Luft II, but survived the war to become a successful BBC TV producer, notably for Tomorrow’s World.

Like her friend Elizabeth David, who introduces this book, Jane Grigson (1928–1990) saw food as an expression of human culture, and wrote about it with elegance and erudition. This collection of her best-loved recipes is arranged by region – there are chapters on England, France, the Mediterranean, the rest of Europe, the Americas, and India and the Far East, plus Charcuterie as well as Treats and Celebrations – and Grigson offers much good advice on the choice and preparation of ingredients.

Arto der Haroutunian (1940–87) was born in Aleppo, Syria and lived in the Levant. He came with his family to England as a child, and recalls how he longed for the fruits of their Beirut garden. In this cookbook, first published in 1985, he explores 'the known, the little-known and the few still unknown to the British' vegetables in recipes ranging from salads and simple cooked vegetables to casseroles, pies and nut and pulse-based dishes. Slightly off-mint.