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Bavarian cream pudding (bavarois) dates to the early 1800s: based on crème anglaise, set in a mould with gelatine and whipped cream, it was an archetypal English dessert, which only became unfashionable after cheap powdered versions displaced it. Marie Holm, a passionate fan, has compiled menus flavoured and spiced and ingredients including rhubarb, rose geraniums, raspberries and salted caramel.

Hugh White flew reconnaissance patrols aged just 18, in 1916, and within two years was Flight Commander of 29 Squadron, flying the SE5a biplane. This account of his aviation career begins with his own recollections of the First World War and continues with his son’s evaluation of his later posts: commanding fighter squadrons in India and Britain and then training technical staff before retiring as Air Vice Marshal.

Challenging the assumption that products of animal origin are intrinsic to traditional Italian cookery, this illustrated guide offers vegan alternatives to many of the cuisine's staple ingredients. An introduction explains how to make pizza dough, egg-free fresh pasta and dairy-free versions of various cheeses. The recipes, organized into starters, mains and desserts, feature dishes such as 'Mozzarella' Croquettes, Vegetable Pizza, and Lemon Tiramisu, each accompanied by notes on their derivation.

The Nimrod was developed as a search and patrol jet for the RAF in the late 1960s and remained operational in various modified and updated forms into the 21st century. This appreciation of the aircraft, written by one of the original test pilots, describes how it was designed and built and its operational history, contending that it became perhaps the finest reconnaissance plane in the world and lamenting the decision to withdraw it from service in 2011.

Erich Sommer flew for the Luftwaffe as both navigator and pilot during the Second World War, from an early posting in Morocco to missions over Britain, the Russian front and Italy. His career culminated in the first reconnaissance sortie in a jet (the Arado AR234). His memoir also reflects on his childhood and early career in the brewing industry in the 1930s and includes insights into life and attitudes in pre-war Germany.

Elizabeth Luard combines her reminiscences of the years she spent in Andalucía with a wealth of cultural and historical information about, and recipes from, each of the eight provinces, illustrated throughout with her watercolour paintings of foods, places and scenes of everyday life. The dishes, such as Orange Salad from Granada, Fresh Sardine Casserole from Málaga and Chickpea and Wheat Soup from Almería, fuse the essential ingredients of the Mediterranean kitchen with classic North African flavours, reflecting the region's Moorish legacy.

Ferran Adrià, chef of the three-Michelin-star restaurant elBulli, collaborated with industrial designer Luki Huber to create bespoke cooking and serving implements that would facilitate his advanced methods and enhance the presentation of his food. This notebook of Huber’s sketches and photography includes such innovations as a mould to insert fillings between the tines of a fork and silver-plated meringue boxes.