After World War II the Royal Air Force went through a considerable downsizing, but retained an essential maritime reconnaissance role for the protection of British interests overseas. These areas were primarily the Mediterranean, Middle East, Far East to Hong Kong and all associated trade routes linking them to Britain and each other. With the arrival in service of the Shackleton from 1951, re-equipment with the new type initially concentrated on the home fleet of Coastal Command. The first overseas station to get them was Gibraltar in 1952, followed by Malta, Singapore, Aden and finally Sharjah. In addition to their daily routine of maritime patrols, the overseas squadrons took part in a number of significant operations. From dealing with rebellion in Aden, Rhodesia’s Unilateral Declaration of Independence to the Indonesian Confrontation, the Shackleton played a vital peacekeeping role. There was even a permanent detachment on the island of Gan for search-and-rescue cover for aircraft transiting to and from the Far East.The last overseas RAF Shackletons were based at Sharjah until late 1971, with a detachment from the UK remaining in Singapore until 1972. The only other operator of the type was the South African Air Force, who flew eight examples of the MR.3 from 1957. The survivors were finally withdrawn from use in November 1984. Thus, after almost thirty-three years the Shackleton’s overseas story was essentially over. Following the outstanding success of Volume 1, published in 2018 and still available, Steve Bond has garnered another exceptional group of Shack operators who delight in giving the reader their tales of derring-do. Another one for the Boys’ kitbag!

Bind: hardback

Pages: 288

Dimensions: 234 x 288 mm

Publication Date: 01-08-2019

This is a ground-breaking fly tying book. It is the first to have a QR code/YouTube Link for every single pattern demonstrated. You can now watch the whole process online then turn to the matching chapter in the book to find the recipe and follow all the step-by-step instructions so that you can tie your own fly in your own time. It has an online link with the author - expert tyer Barry Ord Clarke - who you can contact direct if you run into any difficulties. He will respond to all questions. The book's focus is on techniques: world-class fly tyer Ord Clarke demonstrates with crystal-clear photographs his own takes on how to tie your own excellent flies- simply and quickly!

Bind: hardback

Pages: 256

Dimensions: 216 x 276 mm

Publication Date: 05-09-2019

The hair-raising true adventures of a long-distance trucker in the Middle East. The Silk Road and Beyond covers the career, adventures and anecdotes of Ivor Whittall, one of the early pioneers of long distance trucking to the Middle East. Written in an engaging style, the book encompasses stories from the beginning of Ivor’s career, from qualifying as an articulated-truck driver, his first overseas trip to Kuwait, the desert trek between Jordan and Saudi Arabia and the journey over the infamous Tahir Pass in Eastern Turkey, which claimed many trucks and the lives of some of their drivers. The book is edited and revised by Paul Rowlands, himself an experienced trucker and published book author, and includes many amusing and hair-raising tales. It covers subjects such as the recovery of broken down trucks and trailers and the delights of custom formalities and cross-border negotiations, not only providing a fascinating insight to this important period in transport history, but demonstrating the important qualities of determination and self-reliance, applied by the author to many challenging situations.

Bind: hardback

Pages: 240

Dimensions: 210 x 297 mm

Publication Date: 16-08-2019

The Thyssen-Bornemisza National Museum has always shown interest in the world of gastronomy. On the one hand, it offers visitors a gastronomic tour of our collection. On the other hand, it has developed the DelicaThyssen line for the shop, in which they include local food products of excellent quality. With all these precedents the idea arose to produce a publication, Dishing Up the Thyssen, of a gastronomic nature, a recipe book made up of 25 dishes by renowned Spanish chefs, a dialogue between art and gas-tronomy, a journey through taste, understood as meaning and as aesthetics. The selected chefs have visited the rooms of the Museum looking for inspiration in a painting from its extensive art collection. Each one of them has chosen a work and made a recipe, not so much as a literal translation of the work to the plate, but as an inspiration that could appear through the theme of the cho-sen work, the texture of the material used by the artist, the colours... Each cook explains, in a brief text, why he has chosen that work and which elements of the painting have led him to create the recipe. Then there is the preparation of the recipe with the list of ingredients, finish and presentation.

Bind: hardback

Pages: 120

Dimensions: 235 x 290 mm

Publication Date: 31-01-2019

Welcome to a delicious world of vegan nibbles From the healthy to the decadent, from on-the-go breakfast ideas to after-dinner indulgences, this book has sweet bites and savoury treats to satisfy everyone. Try not to swoon as you whip up delights such as: tofu poké bowl matcha tea and lime pie jackfruit tacos apple pie milkshake pitta pizza chocolate chip cookie dough buffalo cauli wings Whether you have only a few minutes to prepare a quick morsel or you want to create something truly impressive to satisfy those cravings, these tasty recipes are all you need to keep your hunger pangs at bay.

Bind: hardback

Pages: 128

Dimensions: 156 x 156 mm

Publication Date: 08-08-2019

160 recipes explained by the Chefs of the famous French culinary school Discover a world where chocolate is king, where this most versatile of ingredients is transformed into luscious cakes, tarts, mousses iced desserts, drinks, biscuits and sweets. Here is the ultimate collection of tempting classics as well as a selection of new and original creations. Success is guaranteed because the recipes have been created by the chefs of the world’s oldest and best known culinary institution, Le Cordon Bleu, which is famed for presenting cookery expertise in ways that are clear and simple to grasp. As well as including a photograph of every finished dish, a range of indispensable techniques are illustrated in step-by-step photographs, which makes mastering the recipes possible for even the novice cook. Any of the 160 mouth-watering recipes presented here will provide the high point of any meal – whether you are looking for a dazzling finale to a dinner, a stunning treat for a special day, or simply something to please yourself, your family or friends – you need look no further. This is the culinary guide to all things chocolate. Founded in Paris in 1895, Le Cordon Bleu is the world’s leading network of institutes for culinary arts and hotel management. Culinary programmes are provided for both professional and amateurs. Chef instructors are winners of major national and international competitions, eager to share their passion and pass on their knowledge to students from around the world.

Bind: hardback

Pages: 416

Dimensions: 216 x 263 mm

Publication Date: 01-08-2019

The Constance Spry Cookery Book is one of the best known cookery books of all time. It is one of the kitchen bibles, worshipped by millions. This essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook. Known for its authoritative and comprehensive collection of recipes, it has now been brought up to date in a beautiful new metricated edition containing specially commissioned how-to line drawings. Published in 1956, when both Constance Spry and Rosemary Hume were among the greatest names in cookery writing, it took three years to produce. Their aim was to offer a supremely practical book with chapters covering kitchen processes, soups and sauces, through vegetables, meat, poultry and game to cold dishes and pastry making. In fact everything every cook, or aspiring cook, would need to know. That the book has been so popular for over half a century is a true testament to how successfully they achieved their aim. The Constance Spry Cookbook is now an established classic (and much requested on wedding gift lists) and a timeless treasure which stands the test of time, and is perhaps even more needed today when so many people have not been taught to cook by mothers or at school.

Bind: hardback

Pages: 1069

Dimensions: 185 x 246 mm

Publication Date: 01-08-2019

For both timid triers and fiery fanatics, David Floyd's newly updated The Hot Book of Chilies provides you with everything you need and want to know about this eye-watering ingredient. Containing dozens of recipes and a gallery of 97 varieties of peppers, from mild jalapenos and pasillas to hazardous habaneros and pequins, with useful information on their degree of hotness, health benefits, biology, and history, this is the ultimate resource on all things chili peppers. Learn the best ways to grow them, how to relieve chili burn, and make your own salsas, curry powders, hot sauces, jams, and chutneys to incorporate your favorite chili peppers of any spice range into your everyday meals!

Bind: paperback

Pages: 160

Dimensions: 175 x 225 mm

Publication Date: 14-08-2019

Farm Machinery is the standard book on the current theory and practice of farm mechanisation for students and farmers. First published in 1979, this new sixth edition incorporates much new text together with 280 new colour photographs illustrating the steady flow of developments in farm mechanisation that have taken place over the past decade. Recent advances in computer technology and satellite field mapping are included and new content enriches the earlier material dealing with the working principles and operation of the vast array of the somewhat less sophisticated farm tractors and machines still in use on British farms. There are chapters on tractors, cultivation and drilling equipment, crop care and harvest machinery. Further chapters deal with farmyard and estate maintenance equipment, mechanical handlers, dairy equipment, irrigation farm power and the farm workshop. References are made to the UK Health & Safety at Work Act and other safety regulations. These summarise their main requirements, but they should only be taken as a guide. Brian Bell has had a long involvement with farm machinery that started with an apprenticeship in a tractor dealership. After a teaching career on farm machinery at Otley College in Suffolk he retired as Vice Principal in 1993 when he was awarded the MBE for services to agriculture. Brian Bell has written a number of books and made seventeen DVDs on modern and vintage tractors and machinery.

Bind: hardback

Pages: 312

Dimensions: 189 x 246 mm

In the UK between 1957 and 1964 Massey Ferguson manufactured some 380,000 MF35s, the most popular medium-sized farm tractors of the period. Many have remained in work and they are a restorer's favourite machine. Chris Jaworski's book, based on his heavily illustrated articles for Tractor & Machinery magazine, is a step-by-step manual on servicing and repairing these machines. This book goes back to the basics. The range and quality of his photographs are also far higher than those of the originals from sixty years ago. The main headings of the book are: buying and safety; weekly checks; operator maintenance; engines; cooling systems; fuel systems; transmissions; rear axle and PTO; brakes; hydraulics; steering and front axle; electrics; bodywork. For owners involved in servicing, repairs or restoration this crystal-clear guide will help them enjoy getting the work done efficiently.

Bind: hardback

Pages: 208

Dimensions: 152 x 229 mm

Publication Date: 16-08-2019