Eric and Jane Lawson present a unique treatment of the air actions of World War I as a single grand campaign, with both sides striving for mastery using new technology and new tactics.

The First Air Campaign: August 1914- November 1918

History

Lawson, Jane

Lawson, Eric

Military

Da Capo Press

Jane has been a Clinical Aromatherapist for over 25 years and a teacher for over 18. She studied under Irene Latter of the Scottish School of Aromatherapy in the early 90's. Irene herself was taught by two of Marguerite Maury's former students so you could say she is a Vintage Aromatherapist.Staying true to her roots, but embracing new developments over the last quarter century, Jane encourages individuality in each of her students and endeavours to bring out the best in each of them. She encourages her students to have an open and inquisitive mind, and not to dispel the 'out of the ordinary'.Now she is also training teachers. This will be her legacy to ensure the 'old' ways are not lost.

Aromatherapy Diploma Training Manual

In Yoshoku, Jane Lawson introduces Japanese ingredients and techniques for making easy everyday meals. This book is for lovers of Japanese food, as well as those who are curious about the cuisine. Using her favorite simple recipes, Jane combines western and Japanese elements, resulting in a delicious fusion of the best of East and West. Covering tapas, noodle dishes, stews, main courses, and desserts, these western-style recipes with Japanese accents are easy to follow and many can be prepared in just 30 minutes.

Yoshoku: Japanese Food Western Style

Cookbooks, Food & Wine

Regional & International

Whitecap Books

Bringing the tastes and textures of Moroccan cuisine to home kitchens. 
 The Food of Morocco is a culinary journey to the souks of Marrakech, the kitchens of Rabat, Casablanca's teahouses and Fez's banquet tables. Jane Lawson reveals the essence of Moroccan cooking -- a diversified meld of spices and enticing flavors. 
 Vibrant regional photographs capture the colors of Morocco's bustling medinas. Helpful hints and instructional photographs accompany each recipe, making this great cuisine accessible to cooks at all levels of experience. A glossary of ingredients and equipment demystifies the unfamiliar. Guidelines on using specific techniques plus helpful substitution tips ensure that all palates will be satisfied. 
 Some of the tantalizing recipes are:
<ul>
<li>Lamb kebabs</li> <li>Chicken soup with couscous</li> <li>Meatball tagine with herbs and lemon</li> <li>Couscous with lamb and seven vegetables</li> <li>Festive chicken pie</li> <li>Fish with harissa and olives</li> <li>Figs with honey and yogurt.</li> </ul>
 About The Food of... series A culinary journey around the world. 
 Each book in The Food of... series is a comprehensive introduction to the world's great cuisine. These books feature more than 100 delicious recipes that highlight each country's culinary treasures. With instructive color photographs throughout, each recipe helps readers choose and identify produce, from vegetables and flavorings to street snacks, sweets, and colorful and exotic fruits. Feature sections explore the essence of each culture's food and cooking techniques.

The Food of Morocco: A Journey for Food Lovers (Food Of Series)

Presents recipes from the different regions of Spain, from Madrid's tapas bars to Barcelona's bustling markets, and includes instructional illustrations and tips for each recipe.

The Food of Spain: A Journey for Food Lovers (Food Of Series)

Housecleaning Jane Lawson's way --1999 publication.

Epic Press,1999

The only book on spices that any chef or aspiring cook will ever need, The Spice Bible is a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry―from ajowan through wolfberry―includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?) Like its companion volume, The Produce Bible, this must-have book also features more than 250 recipes―for appetizers, soups, entrees, side dishes, breads, desserts, and more―that highlight each ingredient’s distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook. The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout, The Spice Bible is an invaluable resource for anyone looking for a pinch of personality in their cooking―or a dash of inspiration.

The Spice Bible: Essential Information and More Than 250 Recipes Using Spices, Spice Mixes, and Spice Pastes

Cooking by Ingredient

Stewart, Tabori and Chang

Squeezed offers 250 recipes for lip-smacking, thirst-quenching, energy-boosting drinks made from freshly squeezed fruit, including smoothies, lassis, freezes, frappes, ice teas, homemade lemonades, and spritzers. Through fun introductions and enticing photography, health-conscious readers learn how to make a juicy blend appropriate for every mood and occasion. If it's thirst that needs quenching, readers can try the Kiwi Delight, Raspberry Lemonade, or Island Blend. If spirits need lifting, there's the Citrus Sting. Squeezed suggests juicy energizers for morning meals, post-workout refreshment, and evening pick-me-ups. Mood soothers, tummy coolers, and frosty desserts are also included.

Squeezed: 250 Juices, Smoothies, and Spritzers

Beverages & Wine

Thunder Bay Press

A lively guide to mixing classic cocktails dips deep into the history of these colorful, flavorful drinks--originally created to mask the harsh taste of bootleg spirits--featuring recipes for the Classic martini, Orange Jelly Shot, Passion Fruit and Bodka Jelly Shot, Mojito, and many others.

Shaken: 250 Classic Cocktails with a Twist

Laden with garlic, olive oil, and exotic spices like saffron, Spanish cuisine is seductive, passionate and utterly delicious. Say hola! to a new way of cooking and eating in this stylish new cookbook from popular chef, Jane Lawson. For years, the cuisines of France and Italy have stolen the spotlight from their Mediterranean neighbor, Spain. At last, the rest of the world is discovering what Spaniards from Madrid to Seville have savored for centuries. Spanish Kitchen is author Lawson’s personal celebration of Spain’s growing reputation as the new center of innovative cuisine in Europe. From Tasca (small plates to share) and Cocina (main meals) to Postres (desserts), Lawson has artfully reinvented traditional Spanish dishes with modern flair. The food of Spain is meant to be shared. Nibble a tortilla Espanola, savoring its decadent layers of potato; plunge into saffron-scented paella, brimming with seafood and sausage; and dip your spoon into a creamy flan with a friend. This delectable cookbook is filled with evocative photography and plenty of easy-to-follow recipes sure to inspire home cooks and travelers everywhere.

Spanish Kitchen

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Books by Lawson, Jane