Out of print for many years, this is a brand new edition of the definitive companion to the acclaimed Aubrey-Maturin series of novels, written by the author himself.

This is a well-researched and highly readable account of naval life, both ashore and at sea, from a respected and admired historian and writer of whom it was written: ‘An author who really knows Nelson’s navy’ (Ramage’s Prize - The Observer) and ‘An expert knowledge of naval history’ (Ramage at Trafalgar - The Guardian).

The perfect guide to Nelson's Navy for all those with an interest in the workings of the great fleet.

Despite the many celebrated victories of the British Army during the Napoleonic Wars, the role of the Royal Navy should never be overlooked. The 'wooden walls' formed the country's first and most important line of defence, and ranged throughout the world to protect Britain's trade-routes and in support of the land forces and overseas possessions. This book covers the huge variations in uniforms not just in the Navy but the Royal Marines and Infantry regiments which served alongside naval crews. It also looks at the organisation, training and recruitment of the force and corrects a number of misconceptions regarding impressment and training.

The fictional exploits of sailors in the Royal Navy have thrilled readers around the world. This title covers various aspects of the Royal Navy including the workings of the admiralty, the designs and building of ships, life on board, food and drink, discipline, seamanship, merchant fleets, and opposing navies.

The author of How to Cook from A-Z disproves the myth of British navy culinary misconduct in “a work of serious history that is a delight to read” (British Food in America). This celebration of the Georgian sailor’s diet reveals how the navy’s administrators fed a fleet of more than 150,000 men, in ships that were often at sea for months on end and that had no recourse to either refrigeration or canning. Contrary to the prevailing image of rotten meat and weevily biscuits, their diet was a surprisingly hearty mixture of beer, brandy, salt beef and pork, peas, butter, cheese, hard biscuit, and the exotic sounding lobscouse, not to mention the Malaga raisins, oranges, lemons, figs, dates, and pumpkins which were available to ships on far-distant stations. In fact, by 1800 the British fleet had largely eradicated scurvy and other dietary disorders. While this scholarly work contains much of value to the historian, the author’s popular touch makes this an enthralling story for anyone with an interest in life at sea in the age of sail. “Overall this is an excellent examination of this crucial aspect of British naval power, and I’m certainly going to try out some of the recipes.” —HistoryOfWar.org