Launch of Fast Jets on The Front Line Fast Jets on the Front Line Alan Munro will be signing his book at Shuttleworth Military Show on 31st May Military Air Show 2025 Aviation Bookshop tent from 10.00 am
Author Archive | Anne Dolamore
To Celebrate Great British Beef Week and after all that chocolate at Easter
Lighter Steak Stroganoff taken from The Bariatric Bible Per portion Calories 225 Protein 28.5g. Carbohydrate 12.7g . Fat 5.2g Ingredients Low-fat cooking spray or mist 1/2 small onion, finely chopped 1/2 tsp garlic purée 75 g / 3 oz / 3/4 cup sliced button or chestnut mushrooms Salt and freshly ground black pepper 75 […]
We wish you a Happy Easter weekend
And for something a little indulgent… Brownies from our gorgeous book Le Cordon Bleu Chocolate Bible Makes 10 Prepare 30 minutes Cook 30 minutes Ingredients 125g dark (55-70%) chocolate 225g Unsalted butter 4 eggs 125g Unrefined cane sugar 125g caster sugar 50g flour, sifted 20g unsweetened cocoa powder, sifted. 100g pecans, crushed Method Preheat the oven […]
Recipe of the week – Soft Nougat
Soft nougat from Le Cordon Bleu Confectionery School Nougat is a confectionery made from sugar and honey and must contain 15% nuts. Its hard or soft consistency varies according to how it is cooked. Candied fruit can also be added. Several regions of France produce nougat, but Montélimar, once the capital of this confectionery, is […]
The History of the Mediterranean Air War Volume Six – Launch and Signing
We are excited to announce that we will be launching the sixth volume in our A History of the Mediterranean Air War series at the Duxford Summer Air Show on Saturday 21st and Sunday 22nd June 2025. We are equally thrilled that we will be joined by authors; Russell Guest (coming over from Australia), Giovanni Massimello (coming […]
Exciting News!
Grub Street will be attending Newark Aerojumble on 12th April from 9.00 a.m. With author Andy Thomas http://www.newarkairmuseum.org/Spring-25-Aeroboot
Something delicious for Mother’s Day – Dark and Milk Chocolate Truffles
Taken from Le Cordon Bleu Confectionery School DARK CHOCOLATE TRUFFLES Preparation time: 30 min • Resting time: 30 min • Refrigeration time: 1 hour INGREDIENTS DARK CHOCOLATE GANACHE 150 g room-temperature butter 125 g fondant 200 g dark couverture chocolate 70% 10 ml whisky 5 ml coffee extract (or 18 g coffee paste) 2 g […]
Recipe of The Week for Nowruz -Persian New Year
Yogurt with Cucumber from The Legendary Cuisine of Persia The Legendary Cuisine of Persia The cucumbers are very tiny and tasty in Iran. Almost seedless, they are in season from March to December and have such a delicate flavour that they are often served as fruit. Peeled and salted, they make a refreshing snack […]
Recipe of The Week – Cheese Sauce for Nachos
Taken from Homemade Vegan Cheese, Yoghurt and Milk, this is a quick half-term vegan treat. Ingredients 250 ml almond milk 1-1½ tbsp cornflour 30 ml neutral tasting vegetable oil 1 small clove garlic, crushed 6 tsp yeast flakes 1 tsp tomato purée ½ tsp barley miso ½ tsp mustard ½ tsp onion powder ½–¾ tsp Himalayan […]
Something a bit different for Valentine’s Day
Pumpkin Seed and Cashew Cheese From our newest title Homemade Vegan Cheese, Yoghurt and Milk Ingredients 100 g pumpkin seeds 100 g cashew nuts ½ tsp Himalayan salt 50-60 ml rejuvelac* 1 tbsp pumpkin seed oil Makes about 350 g Soak the pumpkin seeds and cashew nuts overnight in water. The next day pour off […]
