• Be My Guest: Reflections on Food, Community & the Meaning of Generosity
    Be My Guest: Reflections on Food, Community & the Meaning of Generosity
    ISBN: 9781786898494
    Title: Be My Guest: Reflections on Food, Community & the Meaning of Generosity
    Author: BASIL PRIYA

    'A brave and beautiful exploration into food, race, memory and the very meaning of life. I read it greedily - and so will you' Meera Sodha, author of Fresh IndiaThe dinner table, among friends, is where the best conversations take place - talk about the world, religion, politics, culture, love and cooking. In the same way, Be My Guest is a conversation about all these things, mediated through the sharing of food. We live in a world where some have too much and others not enough, where migrants and refugees are both welcomed and vilified, and where most of us spend less and less time cooking and eating together. Priya Basil explores the meaning and limits of hospitality today, and in doing so she invites us to consider that how much we have in common may depend on what we are willing to share.

    Format: Hardback
    Price: $28.00
    $28.00
  • Bread, Wine, Chocolate: the Slow Loss of Foods We Love
    Bread, Wine, Chocolate: the Slow Loss of Foods We Love
    ISBN: 9780061581083
    Title: Bread, Wine, Chocolate: the Slow Loss of Foods We Love
    Author: SETHI SIMRAN


    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply.


    Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand.


    Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.

    "

    Format: Paperback
    Price: $33.00
    $33.00
  • Coming to My Senses: The Making of a Counterculture Cook
    Coming to My Senses: The Making of a Counterculture Cook
    ISBN: 9780307718297
    Title: Coming to My Senses: The Making of a Counterculture Cook
    Author: WATERS ALICE

    The New York Times bestselling and critically acclaimed memoir from cultural icon and culinary standard bearer Alice Waters recalls the circuitous road and tumultuous times leading to the opening of what is arguably America's most influential restaurant.
    &
    When Alice Waters opened the doors of her "little French restaurant" in Berkeley, California in 1971 at the age of 27, no one ever anticipated the indelible mark it would leave on the culinary landscape--Alice least of all. Fueled in equal parts by naiveté and a relentless pursuit of beauty and pure flavor, she turned her passion project into an iconic institution that redefined American cuisine for generations of chefs and food lovers. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. & Moving from a repressive suburban upbringing to Berkeley in 1964 at the height of the Free Speech Movement and campus unrest, she was drawn into a bohemian circle of charismatic figures whose views on design, politics, film, and food would ultimately inform the unique culture on which Chez Panisse was founded. Dotted with stories, recipes, photographs, and letters, Coming to My Senses is at once deeply personal and modestly understated, a quietly revealing look at one woman's evolution from a rebellious yet impressionable follower to a respected activist who effects social and political change on a global level through the common bond of food.

    Format: Paperback
    Price: $38.00
    $38.00
  • Cook's Tour: Global Adventures in Extreme Cuisines
    Cook's Tour: Global Adventures in Extreme Cuisines
    ISBN: 9780747558217
    Title: Cook's Tour: Global Adventures in Extreme Cuisines
    Author: BOURDAIN ANTHONY

    Inspired by Apocalypse Now, Bourdain heads out to Saigon where he eats the still-beating heart of a live cobra (washed down with its blood), and then into Cambodia, the Heart of Darkness, where he travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin). Other stops include dining with gangsters in Russia, a medieval pig slaughter and feast in Portugal, the Basque All Male Gastronomique Society in St Sebastian, paladars in Cuba, rural Mexico with his Mexican sous-chef, a pilgrimage to the French Laundry in the Napa Valley and a return to his roots in the tiny fishing village of La Teste, where he ate his first oyster as a child. This is an adventure story sure to give you indigestion...

    Format: Paperback
    Price: $30.00
    $30.00
  • Cooked: A Natural History of Transformation
    Cooked: A Natural History of Transformation
    ISBN: 9780141975627
    Title: Cooked: A Natural History of Transformation
    Author: POLLAN MICHAEL

    **Now a docu-series airing on Netflix on February 19, 2016, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. **

    "Important, possibly life-altering, reading for every living, breathing human being." --Boston Globe

    In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.

    Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.

    The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

    Format: Paperback
    Price: $30.00

    $30.00
  • Dirt Adventures in Lyon As a Chef in Training, Father & Sleuth Looking for the Secret of French Cooking
    Dirt Adventures in Lyon As a Chef in Training, Father & Sleuth Looking for the Secret of French Cooking
    ISBN: 9780307271013
    Title: Dirt Adventures in Lyon As a Chef in Training, Father & Sleuth Looking for the Secret of French Cooking
    Author: BUFORD BILL

    A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat.

    Bill Buford turns his inimitable attention from Italian cuisine to the food of France. Baffled by the language, but convinced that he can master the art of French cooking--or at least get to the bottom of why it is so revered-- he begins what becomes a five-year odyssey by shadowing the esteemed French chef Michel Richard, in Washington, D.C. But when Buford (quickly) realizes that a stage in France is necessary, he goes--this time with his wife and three-year-old twin sons in tow--to Lyon, the gastronomic capital of France. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La M re Brazier, enduring the endless hours and exacting rigeur of the kitchen, Buford becomes a man obsessed--with proving himself on the line, proving that he is worthy of the gastronomic secrets he's learning, proving that French cooking actually derives from (mon dieu ) the Italian. With his signature humor, sense of adventure, and masterly ability to immerse himself--and us--in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

    Format: Hardback
    Price: $58.00

    $58.00
  • Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
    Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
    ISBN: 9781786076533
    Title: Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
    Author: LITTLE AMANDA

    We need to produce more food. With water and food shortages already being felt in some parts of the world, this might sound like an insurmountable challenge, but all is far from lost. You may not have heard about it, but the sustainable food revolution is already under way.
    Amanda Little unveils startling innovations from the front lines around the world- farmscrapers, cloned cattle, meatless burgers, edible insects, superbananas and microchipped cows. She meets the most creative and controversial minds changing the face of modern food production, and tackles fears over genetic modification with hard facts. The Fate of Food is a fascinating look at the threats and opportunities that lie ahead as we struggle to feed ever more people in a changing world.

    Format: Paperback
    Price: $33.00
    $33.00
  • Food: The History of Taste
    Food: The History of Taste
    ISBN: 9780500295373
    Title: Food: The History of Taste
    Author: FREEDMAN PAUL (ED)

    Surveys the history of changing tastes in food and fine dining - what was available for people to eat, and how it was prepared and served - from prehistory to the present daySince earliest times food has encompassed so much more than just what we eat - whole societies can be revealed and analysed by their cusines. In this wide-ranging book, leading historians from Europe and America piece together from a myriad sources the culinary accomplishments of diverse civilizations, past and present, and the pleasures of dining. Ten chapters cover the food and taste of the hunter-gatherers and first farmers of Prehistory; the rich Mediterranean cultures of Ancient Greece and Rome; the development of gastronomy in Imperial China; Medieval Islamic cuisine; European food in the Middle Ages; the decisive changes in food fashions after the Renaissance; the effect of the Industrial Revolution on what people ate; the rise to dominance of French cuisine in the 19th and 20th centuries; the evolution of the restaurant; the contemporary situation where everything from slow to fast food vies for our attention. Throughout, the entertaining story of worldwide food traditions provides the ideal backdrop to today's roaming the globe for great gastronomic experiences.

    Format: Paperback
    Price: $30.00
    $30.00
  • Greedy Queen: Eating with Victoria
    Greedy Queen: Eating with Victoria
    ISBN: 9781781256831
    Title: Greedy Queen: Eating with Victoria
    Author: GRAY ANNIE

    From Dr Annie Gray, presenter of BBC2's Victorian Bakers 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 appetite, both for food and, indeed, for life. Born in May 1819, Victoria came 'as plump as a partridge'. In her early years she lived on milk and bread under the Kensington system; in her old age she suffered constant indigestion yet continued to over-eat. From intimate breakfasts with the King of France, to romping at tea-parties with her children, and from state balls to her last sip of milk, her life is examined through what she ate, when and with whom. In the royal household, Victoria was surrounded by ladies-in-waiting, secretaries, dressers and coachmen, but below stairs there was another category of servant: her cooks. More fundamental and yet completely hidden, they are now uncovered in their working environment for the first time. Voracious and adventurous in her tastes, Queen Victoria was head of state during a revolution in how we ate - from the highest tables to the most humble. Bursting with original research, The Greedy Queen considers Britain's most iconic monarch from a new perspective, telling the story of British food along the way.

    Format: Paperback
    Price: $25.00
    $25.00
  • How to Go Meat Free: Eco Tips for Busy People
    How to Go Meat Free: Eco Tips for Busy People
    ISBN: 9781787391970
    Title: How to Go Meat Free: Eco Tips for Busy People
    Author: ROMINE STEPFANIE

    Meat used to be the key ingredient around which all our meals were based – but not any more. Plant-based diets are becoming more and more popular, and not just for health reasons. A meat-free diet can help you save money, lessen your environmental impact, lose weight and have more energy. Whether you want to avoid meat for a couple of days a week, go completely vegetarian, or even vegan, this book will make the transition easy for you.

    Format: Paperback
    Price: $34.00
    $34.00
  • Hungover: A History of the Morning After & One Man's Quest for a Cure
    Hungover: A History of the Morning After & One Man's Quest for a Cure
    ISBN: 9781788701808
    Title: Hungover: A History of the Morning After & One Man's Quest for a Cure
    Author: BISHOP-STALL SHAUGHNESSY

    We've all been there. One minute you're fast asleep, and in the next you're tumbling from dreams of deserts and demons, into semi-consciousness, mouth full of sand, head throbbing. You're hungover. Courageous journalist Shaughnessy Bishop-Stall has gone to the front lines of humanity's age-old fight against hangovers to settle once and for all the best way to get rid of the aftereffects of a night of indulgence (short of not drinking in the first place). Hangovers have plagued human beings for about as long as civilization has existed (and arguably longer), so there has been plenty of time for cures to be concocted. But even in 2018, little is actually known about hangovers, and less still about how to cure them. Cutting through the rumour and the myth, Hungover explores everything from polar bear swims, to saline IV drips, to the age-old hair of the dog, to let us all know which ones actually work. And along the way, Bishop-Stall regales readers with stories from humanity's long and fraught relationship with booze, and shares the advice of everyone from Kingsley Amis to a man in a pub.

    Format: Paperback
    Price: $25.00
    $25.00
  • Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, The World's Greatest Chef
    Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, The World's Greatest Chef
    ISBN: 9781785785856
    Title: Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, The World's Greatest Chef
    Author: GORDINIER JEFF

    A food critic chronicles four years spent traveling with Ren Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer.

    "Gordinier takes us into the fabulously obsessive realm of the world's most fascinating chef--and he does it with the voice of a poet."--Ruth Reichl, author of Save Me the Plums

    Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Ren Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes.

    This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucat n peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio S nchez, David Chang, and Enrique Olvera.

    Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry.

    Praise for Hungry

    "In Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page."--Time

    "This wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride."--Dani Shapiro, author of Inheritance

    Format: Hardback
    Price: $40.00

    $40.00
  • In Defence of Food: An Eater's Manifesto
    In Defence of Food: An Eater's Manifesto
    ISBN: 9780141034720
    Title: In Defence of Food: An Eater's Manifesto
    Author: POLLAN MICHAEL

    'Eat food.  Not too much.  Mostly plants'These simple words get to the heart of Michael Pollan's In Defence of Food.  Humans used to know how to eat well, but the balanced dietary lessons that were once passed down through the generations have become confused, complicated and distorted by food industry marketers, nutritional scientists and journalists, all of whom have much to gain from our dietary confusion.  As a result we face today a complex culinary landscape dense with bad advice and foods that are not 'real'These 'edible food-like substances' are often packaged with labels bearing health claims that are typically false and misleading.  Indeed, real food is fast disappearing from the marketplace, to be replaced by 'nutrients', and plain old eating has been replaced by an obsession with nutrition that is, paradoxically, ruining our health, not to mention our meals.  It seems that we have forgotten about the sheer pleasure that can come from eating simple, healthy and, most importantly, real food.Michael Pollan's last book, The Omnivore's Dilemma, is currently an extraordinary American bestseller, which for hundreds of thousands of people has shown just how badly wrong the food industry has gone.  In Defence of Food is his practical call to action - a bracing and eloquent manifesto that will enrich our lives and our palates, and enlarge our sense of what it means to be healthy and happy.

    Format: Paperback
    Price: $35.00
    $35.00
  • Italian Food
    Italian Food
    ISBN: 9781911621294
    Title: Italian Food
    Author: DAVID ELIZABETH

    Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.'Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realize that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them.This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organized by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savored.Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

    Format: Hardback
    Price: $40.00
    $40.00
  • Killing It: A Memoir of Life, Love & Dinner
    Killing It: A Memoir of Life, Love & Dinner
    ISBN: 9781509811021
    Title: Killing It: A Memoir of Life, Love & Dinner
    Author: DAVIS CAMAS

    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 grapple with how it got to her plate. Now she wanted to change that, she wanted to experience something real. So she travelled to France to learn the art of butchery. There, in the rolling countryside of Gascony, surrounded by farmers and producers who understood every part of the process, she realised it was time to make a change.Killing It is a book about a woman doing something simultaneously extreme and unexpected, yet incredibly simple - a return to a relationship with food we only lost a few decades ago. It is story about turning your life upside down and starting again, it is about falling in and out of love, and it is about understanding what it means to be human and what it means to be animal too.

    Format: Paperback
    Price: $25.00
    $25.00
  • Kitchen Confidential
    Kitchen Confidential
    ISBN: 9781408845042
    Title: Kitchen Confidential
    Author: BOURDAIN ANTHONY

    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 dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

    Format: Paperback
    Price: $25.00
    $25.00
  • Medium Raw: a Bloody Valentine to the World of Food & the People Who Cook
    Medium Raw: a Bloody Valentine to the World of Food & the People Who Cook
    ISBN: 9781408809747
    Title: Medium Raw: a Bloody Valentine to the World of Food & the People Who Cook
    Author: BOURDAIN ANTHONY

    A lot has changed since Kitchen Confidential- for the subculture of chefs and cooks, for the restaurant business-and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present. Tracking his own strange and unexpected voyage from journeyman cook to globe-travelling professional eater and drinker, Bourdain compares and contrasts what he's seen and what he's seeing, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food. And always he returns to the question: 'Why cook?' Or the harder one to answer: 'Why cook well?' Beginning with a secret and highly illegal after-hours gathering of powerful chefs he compares to a Mafia summit, Bourdain, in his distinctive, no-holds-barred style, cuts to the bone on every subject he tackles.

    Format: Paperback
    Price: $30.00
    $30.00
  • On Eating Meat: The Truth about Its Production & the Dilemma of Eating It
    On Eating Meat: The Truth about Its Production & the Dilemma of Eating It
    ISBN: 9781760637699
    Title: On Eating Meat: The Truth about Its Production & the Dilemma of Eating It
    Author: EVANS MATTHEW

    A scorching manifesto on the ethics of eating meat by the best placed person to write about it - farmer and chef Matthew Evans, aka The Gourmet Farmer.

    Format: Trade paperback
    Price: $37.00
    $37.00
  • Plucked: How Antibiotics Changed the Way the World Eats
    Plucked: How Antibiotics Changed the Way the World Eats
    ISBN: 9781426219627
    Title: Plucked: How Antibiotics Changed the Way the World Eats
    Author: MCKENNA MARYN

    What you eat matters-for your health, for the environment, and for future generations. In this riveting investigative narrative, McKenna dives deep into the world of modern agriculture by way of chicken- from the farm where it's raised directly to your dinner table. Consumed more than any other meat in the United States, chicken is emblematic of today's mass food-processing practices and their profound influence on our lives and health. Tracing its meteoric rise from scarce treat to ubiquitous global commodity, McKenna reveals the astounding role of antibiotics in industrial farming, documenting how and why "wonder drugs" revolutionized the way the world eats-and not necessarily for the better. Rich with scientific, historical, and cultural insights, this spellbinding cautionary tale shines a light on one of America's favorite foods-and shows us the way to safer, healthier eating for ourselves and our children.

    Format: Paperback
    Price: $35.00
    $35.00
  • Restaurant: A History of Eating Out
    Restaurant: A History of Eating Out
    ISBN: 9781471179617
    Title: Restaurant: A History of Eating Out
    Author: SITWELL WILLIAM

    Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision. He spies influences from an ancient traveller of the Muslim world, revels in the unintended consequences for nascent fine dining of the French Revolution, reveals in full hideous glory the post-Second World War dining scene in the UK and fathoms the birth of sensitive gastronomy in the US counterculture of the 1960s.

    This is a story of the ingenuity of the human race as individuals endeavour to do that most fundamental of things: to feed people. It is a story of art, politics, revolution, desperate need and decadent pleasure. Sitwell, a familiar face in the UK and a figure known for the controversy he attracts, provides anyone who loves to dine out, or who loves history, or who simply loves a good read with an accessible and humorous history. The Restaurant is jam-packed with extraordinary facts; a book to read eagerly from start to finish or to spend glorious moments dipping in to.
    &
    It may be William Sitwell's History of Eating Out, but it's also the definitive story of one of the cornerstones of our culture.
    &

    Format: Hardback
    Price: $60.00
    $60.00
  • Save Me the Plums: My Gourmet Memoir
    Save Me the Plums: My Gourmet Memoir
    ISBN: 9780812982381
    Title: Save Me the Plums: My Gourmet Memoir
    Author: REICHL RUTH

    NEW YORK TIMES BESTSELLER - Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of Gourmet.

    "A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You'll tear through this memoir."--Refinery29

    NAMED ONE OF THE BEST BOOKS OF THE YEAR BY Real Simple - Good Housekeeping - Town & Country

    When Cond Nast offered Ruth Reichl the top position at America's oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone's boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no?

    This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl's leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media--the last spendthrift gasp before the Internet turned the magazine world upside down.

    Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams--even when she ends up in a place she never expected to be.

    Praise for Save Me the Plums

    "Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl's story is juicier than a Peter Luger porterhouse. Dig in."--The New York Times Book Review

    "In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of Gourmet magazine with clear eyes, a sense of humor, and some very appealing recipes."--Town & Country

    "If you haven't picked up food writing queen Ruth Reichl's new book, Save Me the Plums, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own."--Soleil Ho, San Francisco Chronicle

    Format: Paperback
    Price: $40.00

    $40.00
  • Stoned Beyond Belief
    Stoned Beyond Belief
    ISBN: 9781419734434
    Title: Stoned Beyond Belief
    Author: BRONSON ACTION; WHARTON RACHEL

    The ultimate love letter to the world's most magical plant: Weed. Best-selling author, rapper, chef, and television star Action Bronson is a marijuana superhero, and Stoned Beyond Belief is his masterpiece.

    This is an exploration of every corner of the pot galaxy, from highly scientific botanical analyses and the study of pot's medicinal benefits to a guide to the wild world of weed paraphernalia. It's also a very personal tribute to a substance Bronson refers to as life changing, horizon-expanding, a conduit for happiness, a connector. Weed is to Action Bronson what the madeleine was to Proust: the door to true consciousness.

    Organized loosely as 100 entries, including 35 recipes, and packed with illustrations and photos, Stoned Beyond Belief is a trippy and munchie-filled experience as well as an entertainingly valuable resource for weed enthusiasts and scholars. Stoned Beyond Belief will delight Action Bronson fans and pot aficionados all across the universe.


    Format: Hardback
    Price: $45.00
    $45.00
  • Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of Australia
    Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of Australia
    ISBN: 9781760760250
    Title: Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of Australia
    Author: DUPLEIX JILL

    Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place plate by plate. Restaurants that care about these things aren't just good... they're good.

    Format: Paperback
    Price: $40.00
    $40.00
  • Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of the USA
    Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of the USA
    ISBN: 9780473432249
    Title: Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of the USA
    Author: WATERS ALICE & GERSHENSON GABRIEL

    A guide to the United States' truly exemplary, organic, sustainable, and ethical restaurants.

    Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of the United States is part of a series of the world's first guides to truly exemplary, organic, sustainable, and ethical restaurants. Introduced by Alice Waters, the guide features 428 inspirational restaurants from around the United States so you can easily find exemplar restaurants near you, and enjoy sustainable, ethical, and simply good food. Also accompanied by an easy-to-use mobile-optimized website highlighting inspiring restaurants www.truthloveandcleancutlery.com.

    Format: Paperback
    Price: $40.00
    $40.00
  • Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of the World
    Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of the World
    ISBN: 9781760760267
    Title: Truth, Love & Clean Cutlery: A Guide to the Truly Good Restaurants & Food Experiences of the World
    Author: WATERS ALICE & COREN GILES & DUPLEIX JILL



    Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good that it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served.



    Truth, Love & Clean Cutlery: A New Way of Choosing Where to Eat in the World identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place - plate by plate. Restaurants that care about these things aren't just good... they're good.



    Format: Paperback
    Price: $50.00
    $50.00
  • Vegan Travel Handbook
    Vegan Travel Handbook
    ISBN: 9781788687584
    Title: Vegan Travel Handbook
    Author: LONELY PLANET


    Whether you've been vegan for years or are travelling as one for the first time, The Vegan Travel Handbook will help you discover, plan and book a huge range of vegan-friendly adventures around the globe.


    Get essential advice and expert tips on everything from where to go when and the best vegan restaurants, accommodation and cities, to how to stay healthy on the road and order food with confidence. We also reveal unmissable vegan tours, festivals and food trucks.


    From cooking classes in India to wildlife watching tours in New Zealand, Lonely Planet shows you how to explore the world on a plant-based diet.

    • Explore the wilds of Patagonia, Argentina
    • Go trekking and wildlife watching in Ethiopia
    • Meditate in the mountains in Taiwan
    • Melt any stresses away in a Japanese onsen
    • Wild camp by a pristine lake in Scandinavia
    • Go wine tasting in Piedmont, northern Italy
    • Eat your way around Delhi, Agra and Jaipur
    • Dance and dine the night away in Seville
    • Monitor jaguars in the Amazon Rainforest
    • Savour local produce at a New Zealand farmers' market
    • Spot the 'Big Five' in safari in South Africa
    • Explore the Cardamom Mountains in Cambodia
    • Shake up a rum cocktail in the Cayman Islands
    • Road-trip your way up the east coast of Australia
    • Embark on a DIY doughnut tour of the USA's west coast

    About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.



    Format: Paperback
    Price: $33.00
    $33.00
  • Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, & Our World
    Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, & Our World
    ISBN: 9780008240783
    Title: Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, & Our World
    Author: WILSON BEE


    We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is.


    This is a book about the good, the terrible and the avocado toast. A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food, in all its complexity, has transformed our lives and our world. To re-establish eating as something that gives us both joy and health, we need to find out where we are right now, how we got here and what it is that we share.


    Award-winning food writer Bee Wilson explores everything from meal replacements such as Huel, the disappearing lunch hour, the rise of veganism, the lack of time to cook and prepare food and the rapid increase in food delivery services. And Bee provides her own doable strategies for how we might navigate the many options available to us to have a balanced, happier relationship with the food we eat.

    anced, happier relationship with the food we eat.

    Format: Paperback
    Price: $25.00
    $25.00