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SAS: Sea King Down
By Mark Aston, Stuart Tootal. 2021
The thrilling, edge-of-your-seat true story of one soldier's Special Forces operations in the Falklands War'BRILLIANT. A ROLLERCOASTER OF BLISTERING ACTION,…
SURVIVAL AND BEHIND-THE-LINES DARING' DAMIEN LEWIS________THE BIGGEST SINGLE LOSS OF LIFE FOR THE SAS SINCE WORLD WAR TWO . . .1982, the British task force sails to liberate the Falkland Islands. Aboard: SAS D Squadron, determined to make their mark.No one more so than Mark 'Splash' Aston.But they have barely seen action when their Sea King helicopter crashes in freezing South Atlantic waters, killing 22 of Mark's comrades.The last out of the sinking wreck, he suffers a broken neck. But defying medical evacuation orders, Mark sneaks off ship, re-joins his SAS comrades to land on a mountain near Port Stanley - to defend it against days of attacks by Argentine special forces . . .SAS Sea King Down is a pulse-pounding account of D-Squadron's tragic loss and subsequent heroic stand in one of the most hostile places on Earth.A story told by a man who barely survived to tell it.________'A gripping untold story of heroism, hardship and sacrifice within the SAS' BEAR GRYLLS 'Gripping, fast moving and completely authentic. A brilliant piece of work. Better than Bravo Two Zero' - Mike Rose, former Commanding Officer of the SASA mouthwatering collection of twenty seasonal salad recipes from the author of Red Velvet and Chocolate HeartacheLet’s eat more salad!…
It’s fresh, colourful and healthy fast food. A far cry from the ‘rabbit food’ image of old, salads are now rightfully top of the menu. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to original and easy-to-make salads to see you through the year. From well-loved favourites to exotic delights inspired by Harry’s travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast – the whole year round.A Salad for All Seasons: Delicious, uplifting and easy recipes for the whole year
By Harry Eastwood. 2013
'Quick and simple to prepare, delicious and good for you.' BBC Good Food'Stunning . . . delicious food that makes…
you feel good.' Tasty Magazine 'Harry's down-to-earth recipes make cooking effortless.' Sainsbury's Magazine___In A Salad for All Seasons, Harry Eastwood introduces us to over 100 delicious, original and easy-to-make salads to see you through the year.Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing.From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.___Readers love cooking with A Salad for all Seasons:'Really tasty, healthy dishes that are easy to prepare . . . great book.''An enjoyable, comforting and inspiring book, with lovely recipes that have the whole family clearing their plates.''I've never cooked so many recipes from a book . . . this book is fantastic.'u. In A Salad for All Seasons, Harry Eastwood shakes things up, introducing us to over 100 delicious, original and easy-to-make salads to see you through the year. Spring and Summer are packed with vibrant, exciting recipes that can be knocked up in minutes, such as Peach and Mozarella with Sweet Chilli and Tomato Glaze and Thai Beef and Basil with Noodles, while Autumn and Winter offer warm, hearty, nourishing combinations, such as Roasted Squash with Thyme and Taleggio and Spinach, Lamb and Fig with Orange and Honey Dressing. From well-loved favourites to exotic delights inspired by Harry's travels and love of fresh ingredients, A Salad for All Seasons is the ultimate proof that natural, fresh and nutritious food can also be a feast - the whole year round.The Safeguard of the Sea: A Naval History of Britain 660-1649
By N A Rodger. 1997
Throughout Britain's history, one factor above all others has determined the fate of the nation: its navy. N. A. M.…
Rodger's definitive account reveals how the political and social progress of Britain has been inextricably intertwined with the strength - and weakness - of its sea power, from the desperate early campaigns against the Vikings to the defeat of the great Spanish Armada. Covering policy, strategy, ships, recruitment and weapons, this is a superb tapestry of nearly 1,000 years of maritime history.'No other historian has examined the subject in anything like the detail found here. The result is an outstanding example of narrative history' Barry Unsworth, Sunday TelegraphSacla' Big Book of Pesto: 70 deliciously different recipes
By Sacla Uk Limited. 2013
Pesto - the original go-to ingredient for a quick and delicious mid-week dinner. But it shouldn't just be stored in…
the cupboard in case of emergencies; it's time everyone realised the power and versatility of this aromatic jar of magic. Packed with original recipes for using every day, The Big Book of Pesto makes it simple to create quick and easy meals, classic home comforts or even something special to impress.Featuring 70 mouth-watering recipes from famous Sacla'-loving chefs, including Theo Randall, Antony Worrall-Thompson and Dhruv Baker, The Big Book Of Pesto will show you how to use this classic and versatile ingredient in ways you'd never have imagined.Full of vibrant and exciting ideas, from comforting classics like Pesto Meatballs in Tomato Sauce, to fabulous fish recipes like Pesto Salmon Fish Fingers, to lazy lunches like Grilled Prosciutto with Pesto Scrambled Eggs; tonight's the night you cancel that takeaway and serve up a delicious Pesto dish.With all recipes featuring Sacla's extensive range of authentic Pestos, from Classic Basil, to Fiery Chilli and Fresh Sun-dried Tomato, there is a dish to delight every Pesto fan. Featuring beautiful colour photography throughout The Big Book of Pesto is a real mealtime inspiration.Sabre Squadron
By Cameron Spence. 1997
With the outbreak of Gulf War hostilities a unit from 22 SAS slipped quietly over the border and into the…
enemy's backyard. It would be six weeks before any of the patrol again reached safety.Sabre Squadron recounts in graphic detail their scud-busting operations deep inside Iraq. They were operating alone and out of reach of reinforcements, with the threat of detection and its fatal consequences ever present. Yet their determination to wreak havoc behind enemy lines remained undimmed, culminating in an attack that decisively reconfirmed the regiment's awesome reputation.Cameron Spence, a senior NCO on the operation, takes you as close to the fighting SAS as you are ever likely to get, conveying the relentless tension, black humour and camaraderie punctuated by explosive, nerve-shredding action that characterized the mission.This is the true story of an SAS operation of breathtaking audacity and flair, carried out under unimaginable pressure, in the face of impossible odds._____________'A brilliantly authentic account of war with an SAS patrol, it's a fantastic read' - ANDY MCNAB, bestselling author of Bravo Two Zero'Tense and at times terrifying... a well told action story' - SUNDAY TELEGRAPH'A terrific read' - THE TIMES'Blood, guts and military macho - as authentic as anything you are likely to read' - MAIL ON SUNDAYSabor: Flavours from a Spanish Kitchen
By Nieves Barragan Mohacho. 2017
Nieves Barragán Mohacho is the renowned Spanish chef behind London's Michelin star restaurant Sabor.In her cookbook Sabor (meaning flavour in…
Spanish), the Basque-born chef shares the food that she likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family.The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.'These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish' Rick SteinRules for Modern Life: A Connoisseur's Survival Guide
By Sir David Tang. 2016
Do gentlemen wear shorts? What are the rules regarding interior decor in a high-security prison? Is it ever acceptable to…
send Valentine's cards to one's pets?The twenty-first century is an age of innumerable social conundrums. Around every corner lies a potential faux pas waiting to happen. But if you've ever struggled for the right response to an unwelcome gift or floundered for conversation at the dinner party from hell, fear not: help is at hand.In Rules for Modern Life, Sir David Tang, resident agony uncle at the Financial Times, delivers a satirical masterclass in navigating the social niceties of modern life. Whether you're unsure of the etiquette of doggy bags or wondering whether a massage room in your second home would be de trop, Sir David has the answer to all your social anxieties - and much more besides.Rudolph Walker Biography (Black Star Series #3)
By Verna Allette Wilkins. 2003
The life story of Rudolph Walker, an actor whose career on stage and television in the UK spans 42 years.…
Includes photographs, illustrations and exclusive interviews. Rudolph was born in Trinidad in the Caribbean. When he was only 20 years old he left the island for London, to embark on a career in theatre. He is best known for his role as Patrick in EastEnders but worked on many popular TV series including Love Thy Neighbour, The Thin Blue Line, Black Silk and The Crouches. He has appeared on stage at the Old Vic, the Young Vic, the Tricycle, the Royal Court and the Theatre Royal among others.The Royal Scots: A Concise History
By Trevor Royle. 2006
The Royal Scots are Scotland's oldest infantry regiment, with a tradition that stretches back to 1633. This first concise history…
of the regiment is based largely on the recollections of several generations of Royal Scots - men like Private McBane, who carried his three-year-old son into battle at Malplaquet, and Private Begbie, the youngest soldier to serve in the First World War. These first-hand accounts take the reader through the great wars of the eighteenth century, when Britain was a rising global power, through the setbacks and the triumphs of the Napoleonic Wars and on to the glorious years of the nineteenth century. The two world wars of the twentieth century saw the Royals expand in size, and there are full accounts of its meritorious service on all the main battle fronts. More recently, the regiment has been involved in operations in the Balkans and Iraq. In 2006, in one of the most radical changes in the country's defence policy, the Royal Scots will be amalgamated into the new Royal Regiment of Scotland. Royal Scots is, therefore, a timely celebration of the British Army's most venerable regiment, right of the line and second to none.The Royal Highland Fusiliers: A Concise History
By Trevor Royle. 2007
The Royal Highland Fusiliers came into being in 1959 as a result of the amalgamation of two regiments, both of…
which had strong connections with Glasgow and the west of Scotland: The Royal Scots Fusiliers, founded in 1678 by Charles Erskine, fifth Earl of Mar; and The Highland Light Infantry, or HLI, created in 1881 as a result of the amalgamation of the 71st Highlanders and the 74th Highlanders. Two distinctive infantry traditions can be found in the names of these regiments, which have helped to form the line infantry regiments of the British Army. Fusiliers were armed with the flintlock fusil instead of the more common matchlock musket, and light infantry came into being during the Napoleonic Wars to provide the army with a corps of skirmishing sharpshooters similar to Austrian and German Jäger troops.Amongst those who have served as fusiliers or light infantrymen are Hugh Trenchard, who became Air Chief Marshal of the Royal Air Force, Winston Churchill and David Niven, who joined the HLI from Sandhurst in the inter-war years. All these traditions and personalities went into the making of a regiment whose name lives on in the 2nd battalion of The Royal Regiment of Scotland, which was formed in 2006 as a result of the restructuring of the infantry regiments of the British Army.Root to Stem: A seasonal guide to natural recipes and remedies for everyday life
By Alex Laird. 2018
'Root to Stem is a seasonal and holistic approach to health that puts plants, herbs and nature at the heart…
of how we live and eat. It is a new kind of guide that links individual health to our communities and the planet's health to sustain us all.'This perfect companion to the seasons, this book will show you how to take greater control over your own health and well-being, treat everyday ailments, and ensure the sustainability of the planet through discovering how to forage, grow, or shop for plant- and herb-based foods and products. Including: Detox in the spring with sorrel, cleavers and nettles. Harvest summer lime leaf shoots to soothe digestive upsets and feed gut microbes. Bake a Lammas loaf to celebrate the autumnal equinox. Boost your winter immunity with red berries, purple potatoes and rosehips. Root-to-stem eating encourages you to use every edible part of plant, including the leaves, skin, seeds and stalks.Travelling through the four seasons, expert medical herbalist Alex Laird shares the natural ingredients that are available on your doorstep, simple delicious recipes and easy-to-make herbal remedies.Root Around Britain
By Will Donaldson. 1993
Conveniently arranged in alphabetical order, from Abstractions (you'll find them on the Continent, of course') to Weather, Root Around Britain…
tells the story of a quest. A quest for the essence of Englishness; a quest for a new television series which Mr Root can sell to the fat man in Birmingham; a quest for a peerage and the right way to pay for it ('old money' or 'new money'?); and, finally, a quest for the means to humiliate a nosy neighbour. What could be more English than that?Roof of the World: Man's First Flight Over Everest
By Lord James Douglas-Hamilton. 2013
On the morning of 3 April 1933, two single-engine biplanes set off on a flight into history. From their base…
near the Indian border with the mystery country of Nepal, the two young pilots, one a British Marquis and a Scottish Member of Parliament, the other a dynamic flight commander, flew towards as great a challenge as world aviation had faced to date - Mount Everest, 'Roof of the World'.The first flight over Everest was the climax of years of thought and months of intensive planning, an epoch-making event which caught the imagination of millions. News of its success reverberated throughout the British Empire to the world at large. Among the deluge of telegrams of congratulations received were those from the King and the Prime Minister. The Times of London, which had given exclusive coverage of the Expedition since its early days, carried one of its longest features ever and was excited enough to comment that the achievement was 'almost like exploring the rainbow'. Some half-a-century later that Houston-Mount Everest Expedition takes its place as one of the last great pioneering flights before the era of space travel.Roof of the World tells the remarkable story of that flight and its repercussions, among which were the growth of the British aviation industry and the creation of the country's second international airport. Using rare and unique photographs, many taken from the flight itself and giving an idea of the qualities required of the crews, Lord James Douglas-Hamilton has recreated the scene facing the pilots, one of whom was his father. He has had access to relevant diaries and personal papers presents in Roof of the World a valuable contribution to our understanding of a unique achievement in an eventful decade.Rogue Warrior of the SAS: The Blair Mayne Legend
By Martin Dillon, Roy Bradford. 1987
More than half a century after his death, Lt Col. Robert Blair Mayne is still regarded as one of the…
greatest soldiers in the history of military special operations. He was the most decorated British soldier of the Second World War, receiving four DSOs, the Croix de Guerre and the Légion d'honneur, and he pioneered tactics used today by the SAS and other special operations units worldwide. Rogue Warrior of the SAS tells the remarkable life story of 'Colonel Paddy', whose exceptional physical strength and uniquely swift reflexes made him a fearsome opponent. But his unorthodox rules of war and his resentment of authority would deny him the ultimate accolade of the Victoria Cross. Drawing on personal letters and family papers, declassified SAS files and records, together with the Official SAS Diary compiled in wartime and eyewitness accounts from many who served with him, the picture emerges of a soldier who, although a flawed hero, was unquestionably one of the most distinctive combatants of the campaigns in the Western Desert and Europe.The Rock 'N’ Roll Waitress at the Hard Rock Cafe
By Rita Gilligan. 2016
Meet Rita Gilligan, Hard Rock Cafe’s original ‘Rock ‘n’ Roll’ waitress and international cultural ambassador and MBE. It was 1971…
when Hard Rock first opened its doors in London, and Rita was there with her spunky, chatty, and absolutely lovable personality. Over the forty-five years she served at Hard Rock, Rita has collected quite some stories to tell, including her relationship with rock ‘n’ roll celebrities, Hard Rock’s history, and her own personal life struggles. In this book Rita tells her story from being a shy Catholic schoolgirl in Galway to becoming the best known waitress and later ambassador of one of history's most iconic American style restaurants. She also narrates how she met Paul McCartney, Eric Clapton, The Rolling Stones, Bruce Springsteen and many other famous celebrities during her time at the Hard Rock. Written with candid humour and disarming honesty, Rita serves up a brilliantly crafted story about how the Hard Rock, like herself, defied all the odds to become a global phenomenon.The Roads to Sata: A 2000-mile walk through Japan
By Alan Booth. 1985
'A memorable, oddly beautiful book' Wall Street Journal'A marvellous glimpse of the Japan that rarely peeks through the country's public…
image' Washington PostOne sunny spring morning in the 1970s, an unlikely Englishman set out on a pilgrimage that would take him across the entire length of Japan. Travelling only along small back roads, Alan Booth travelled on foot from Soya, the country's northernmost tip, to Sata in the extreme south, traversing three islands and some 2,000 miles of rural Japan. His mission: 'to come to grips with the business of living here,' after having spent most of his adult life in Tokyo.The Roads to Sata is a wry, witty, inimitable account of that prodigious trek, vividly revealing the reality of life in off-the-tourist-track Japan. Journeying alongside Booth, we encounter the wide variety of people who inhabit the Japanese countryside - from fishermen and soldiers, to bar hostesses and school teachers, to hermits, drunks and the homeless. We glimpse vast stretches of coastline and rambling townscapes, mountains and motorways; watch baseball games and sunrises; sample trout and Kilamanjaro beer, hear folklore, poems and smutty jokes. Throughout, we enjoy the wit and insight of a uniquely perceptive guide, and more importantly, discover a new face of an often-misunderstood nation.River Cafe Italian Kitchen: Includes all the recipes from the major TV series
By Rose Gray, Ruth Rogers. 1998
The RIVER CAFE COOKBOOKS are a publishing phenomenon, with over a quarter of a million sold. Following a successful pilot…
on BBC, Rose Gray and Ruth Rogers were asked by Channel 4 to make a series in which they showed how to make some of their fantastic dishes and explained why they cook how they do. This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.The River Cafe Cookbook
By Rose Gray, Ruth Rogers. 1995
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both…
the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.The River Cafe Classic Italian Cookbook
By Rose Gray, Ruth Rogers. 2009
Thirty years after its doors first opened, The River Café remains one of London's most iconic restaurants, loved for its…
innovative Italian food. Pioneering chefs Rose Gray and Ruth Rogers together changed the face of Italian food in Britain, championing seasonality well ahead of their time from their West London kitchen, which won a Michelin star in 1998 and has kept it ever since. The restaurant helped launch the careers of Jamie Oliver and Hugh Fearnley-Whittingstall, to name but two. Over the course of decades, Rose and Ruth visited Italy time and again, fascinated by the subtleties of dishes from the many different, and diverse, regions of the country. Their unique approach to Italian farmhouse cooking was learned from local mothers, grandmothers, cousins and wine makers who invited them into their kitchens and shared wisdom and precious family recipes. This book gathers together Rose and Ruth's personal interpretations of those heirloom recipes. It's a celebration of the real, classic food of Italy; the traditional, regional food they ate on their travels; and the food they went on to cook at the restaurant and at home. These are the recipes they became well known for, as well as some that are cooked less and less in Italy these days and which Rose and Ruth longed to preserve and pass on.