The long-awaited new book in the phenomenal 1,000 ...Before You Die series, it's the marriage of an irresistible subject with the perfect writer, Mimi Sheraton - award-winning cookbook author, grande ..
There are few areas of modern life that offer as much information and advice, often contradictory, as diet and health: eat a lot of meat, don't eat meat; whole-grains are healthy, whole-grains are a d..
A prominent food journalist follows the trail from Big Pizza to square tomatoes to exploding food prices to Wall Street, trying figure out why we can't all have healthy, delicious, affordable food In..
Chocolate . . . - Its scientific name means "food of the gods."- The Aztecs mixed it with blood and gave it to sacrificial victims to drink.- The entire town of Hershey, Pennsylvania was built by Milt..
Spices are rare things, at once familiar and exotic, comforting us in favourite dishes while evoking far-flung countries, Arabian souks, trade winds, colonial conquests and vast fortunes. From anise t..
A Culinary Cornucopia of Questions.Is pork butt the new pork belly? Whose room temperature are we talking about? And can you freeze cheese? (Yes, but why would you want to?) These are some of the burn..
For many people, food is no longer something to 'enjoy' as the stuff that nurtures us, keeps us healthy. It's something to 'control', 'do battle with', all in a warped quest to 'be thin' and live up t..
Despite their fearsome reputation, chillies have helped to shape the identities of innumerable world cuisines. Chillies traces the culinary journey of the spice and uncovers cultural and spiritual lin..
The Cod - wars have been fought over it, revolutions have been triggered by it, national diets have been based on it, economies and livelihoods have depended on it. To the millions it has sustained, i..
Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled! Her charming and original new book, Consider the Fork, explores ..
With her Cook's Companion front and centre in half a million kitchens, Stephanie Alexander is the very definition of a household name. Each day thousands turn to this 'food Bible' for definitive recip..
Extraordinary stories of transformation in a quest to uncover the fundamentals of cooking - from writer and cooking star Michael Pollan. Michael Pollan's Cooked takes us back to basics and first princ..
Professional journalist and amateur drinker Bianca Bosker didn't know much about wine - until she discovered the world of elite sommeliers who dedicate their lives to the pursuit of flavour. Astounded..
It seems that everyone today is fascinated by food. Literature and popular culture prove it. We face an ever-expanding pantry of culinary poems, memoirs, histories and travelogues, not to mention pole..
Meet the beetles: there are millions of them and many fewer of the rest of us mammals, birds, and reptiles. Since before recorded history, humans have eaten insects. While many get squeamish at the id..
If we want to improve the treatment of animals, Dominique Lestel argues, we must acknowledge our evolutionary impulse to eat them and we must expand our worldview to see how others consume meat ethica..
In Eating India, the award-winning writer Chitrita Banerji takes us on a thrilling journey through a national food formed by generations of arrivals, assimilations and conquests. In mouth-watering pro..
We are what we eat...The Ecologist has set the agenda on food issues for more than 40 years. Through powerful reportage including undercover investigations comment and analysis, plus practical guides ..
'A delight to read' Rachel Khoo Winner of UK's Best Culinary Travel Book in the Gourmand World Cookbook Awards 2015 'When we eat, we travel.' So begins The Edible Atlas. Mina Holland takes you on a jo..
The Edible Atlas is a book for intrepid cooks. Mina Holland explores what and why people eat as they do across the world, demystifying the flavours, ingredients, techniques and dishes at the heart of ..
The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and ..
Celebrity chefs, from Jamie Oliver to Hugh Fearnley-Whittingstall, all dictate we should know exactly where our meat comes from. So what if you took this modern day maxim to its logical conclusion? Wh..
Farm animals have been disappearing from our fields as the production of food has become a global industry. We no longer know for certain what is entering the food chain and what we are eating--as the..
Homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and drink, and as a beer expert he knew a great deal. For an entire ye..
Food plays a central role in ours lives: it is a necessity for all of us, a pleasure for many and an obsession for a few. Throughout our history, we have shaped the foods we eat, but, in Fifty Foods T..
In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen. She has scoured thousands of recipes in coun..
Why should you serve red wine with classical music and white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? And how can you make your food taste saltier wit..
In Food and the City, Ina Yalof takes us on an insider's journey into New York's food scene alongside the men and women who call it home. From old-schoolers such as David Fox, third-generation owner o..
A thousand-year-old pilgrimage route and food traditions stretching back de toda la vida - since forever. These are what Dee Nolan set out to experience on her pilgrimage to Santiago de Compostela - t..
'Time and again I'd heard that the Santiago pilgrim paths in France were exceptionally beautiful. But no one warned me how powerful the connection to the pilgrims of the past would be.' Dee Nolan's aw..
Michael Pollan and Maira Kalman come together to create an enhanced "Food Rules" for hardcover, now beautifully illustrated and with even more food wisdom. Michael Pollan's definitive compendium, "Foo..
In this beautifully illustrated handbook, food expert Mark Price shines the spotlight on 40 of the most popular foods - from everyday items like tea, coffee and cheese, to luxury products like caviar ..
Tales of food, pleasure & discovery on the road. Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. ..
After centuries of neglect, the ethics of food are back with a vengeance. Justice for food workers and small farmers has joined the rising tide of concern over the impact of industrial agriculture on ..
In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of..
Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transfo..
What does it mean to eat like a queen? Elizabeth gorged on sugar, Mary on chocolate and Anne was known as 'Brandy Nan'. Victoria ate all of this and more. The Greedy Queen celebrates Victoria's appeti..
Find here the ingredients, cooks, techniques and tools that have shaped our love of food in this lavishly illustrated book. The history of food and cooking is the history of civilisation. In today's w..
How Food Works is your own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing questions with easy-to-swallow information. Today's media is full of n..
Welcome to the world of the chilli cult. All over the globe, people are getting together to grow chilli, taste chilli and make sauce hot enough to blow their heads off. Competition among chilli -growe..
A delightful celebration of everyday life in France through the lens of the kitchens and cooking of the author s neighbors, who, while busy and accomplished, still manage to make every meal a sumptuou..
Michael Pollan's "In Defence of Food" is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. This book is a celebration of food. By food, Michael Po..
There are plenty of bread cookbooks on the market, but this is the first narrative account to explain the history and science of bread - along with Fromartz's own tips and recipes for baking professio..