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..
Never before have we had so much information available to us about food and health. There's GAPS, paleo, detox, gluten-free, alkaline, the sugar conspiracy, clean eating... Unfortunately, a lot of it ..
Mrs. Agnes Marshall (1855 - 1905) was the most celebrated cook of her day; the equivalent to today's TV celebrity chefs. She wrote four books: The Book of Ices 1885, Mrs. A.B. Marshall's Book of Cooke..
Whisky is Scotland's national drink and has been for over five hundred years, since then becoming a global phenomenon. It is a drink that is a profound and important part of Scottish life and culture ..
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..
This richly illustrated volume is the first complete atlas of coffee production in Ethiopia, birth-place of coffee drinking and the main home of wild arabica coffee (Coffea arabica). Around 15 million..
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..
Contemporary food goes way beyond avocado and quinoa salads. Delicious Places presents the new wave of caf s, restaurants and entrepreneurs that are writing a fresh chapter on culinary culture. Food c..
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..
Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight fr..
'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..
This cookbook will take you on a culinary journey through Vietnam. Ten cities from north to south. Countless flavours. Amazing dishes interspersed with personal anecdotes. It will not only teach you a..
Epicureanism is commonly associated with a carefree view of life and the pursuit of pleasures, particularly the pleasures of the table. However it was a complex and distinctive system of philosophy th..
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..
Contributions from Michael Pollan, Andrew Weil, Eugenia Bone, and many more expterts make Fantastic Fungi an awe-inspiring visual journey through the exotic, little-known realm of fungi and its amazin..
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..
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 cou..
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..
`Food Forever' is more than just another story about the impact of over-exploitation of resources and climate change on the food chain. Dutch chef Lars Charas met with more than sixty scientists and c..
'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..
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 ..
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 ..
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..
Gin is a drink deeply rooted in British culture. From `Dutch Courage' to `Gin Soaked', our language is full of expressions which reflect our gin drinking heritage. In the early eighteenth century, Bri..
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..
An enlightening narrative history-an entertaining fusion of Tom Wolfe and Michael Pollan-that traces the colorful origins of once-unconventional foods and the fringe movements, charismatic gurus, and ..
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..
Ever been tempted by the thought of trying juicy deep fried mealworms, proteinrich cricket flower, or swapping your Walkers for salt and vinegar flavoured grasshoppers? If so then you are not alone! O..
This anthology of Elizabeth David's work, originally published in hardback in 2000, is a direct sequel to An Omelette and a Glass of Wine. It again contains a selection of her journalistic and occasio..
With more than 20 years in publicity under her belt, Kim Yorio has worked with the biggest names in the food world, including Julia Child, Jamie Oliver, Ina Garten and Rachel Ray, as well as esteemed ..
After losing her job as a food journalist, Camas Davis felt totally lost, out of love with her life and the world. She had spent her career writing about food, but she had never forced herself to grap..
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a d..
Good knife skills can be the most important ingredient in preparing a dish. Mastering professional knife skills makes a cook not only faster but safer as well. Kitchen Knife Skills shows the home cook..
Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dr..
Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who d..