• Animal, Vegetable, Junk A History of Food, from Sustainable to Suicidal
    Animal, Vegetable, Junk A History of Food, from Sustainable to Suicidal
    ISBN: 9781328974624
    Title: Animal, Vegetable, Junk A History of Food, from Sustainable to Suicidal
    Author: BITTMAN MARK

    "Epic and engrossing."--The New York Times Book Review

    From the #1New York Timesbestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity's appetite for food, farmland, and the money behind it all--and how a better future is within reach.

    The story of humankind is usually told as one of technological innovation and economic influence--of arrowheads and atomic bombs, settlers and stock markets. But behind it all, there is an even more fundamental driver: Food.
    InAnimal, Vegetable, Junk,trusted food authority Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and colonialism to famine and genocide--and to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Even still, Bittman refuses to concede that the battle is lost, pointing to activists, workers, and governments around the world who are choosing well-being over corporate greed and gluttony, and fighting to free society from Big Food's grip.
    Sweeping, impassioned, and ultimately full of hope,Animal, Vegetable, Junk reveals not only how food has shaped our past, but also how we can transform it to reclaim our future.

    Format: Hardback
    Price: $59.00
  • 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
  • Best American Food Writing 2020
    Best American Food Writing 2020
    ISBN: 9780358344582
    Title: Best American Food Writing 2020

    The year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

    J. Kenji L pez-Alt, best-selling author and winner of numerous awards, selects the year's top food writing from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country.

    Format: Paperback
    Price: $37.00

  • Book of Difficult Fruit: Arguments for the Tart, Tender, & Unruly
    Book of Difficult Fruit: Arguments for the Tart, Tender, & Unruly
    ISBN: 9781509879250
    Title: Book of Difficult Fruit: Arguments for the Tart, Tender, & Unruly
    Author: LEBO KATE

    [A] dazzling, thorny new essay collection.' Samin Nosrat, New York Times'A beautiful, fascinating read full of surprises - a real pleasure.' Claudia Roden'[A] glorious mash-up of memoir, love note, and cookbook . . . Every sentence is as sensuous as the first bite into a cold, juicy plum.' Vulture, 'Best New Books of 2021'Inspired by twenty-six fruits, essayist, poet and pie lady Kate Lebo expertly blends the culinary, medical and personal. A is for Aronia, berry member of the apple family, clothes-stainer, superfruit with reputed healing power. D is for Durian, endowed with a dramatic rind and a shifty odour - peaches, old garlic. M is for Medlar, name-checked by Shakespeare for its crude shape, beloved by gardeners for its flowers. Q is for Quince, which, fresh, gives off the scent of 'roses and citrus and rich women's perfume' but if eaten raw is so astringent it wicks the juice from one's mouth. In this work of unique invention, these and other difficult fruits serve as the central ingredients of twenty-six lyrical essays (and recipes!) that range from deeply personal to botanical, from culinary to medical, from humorous to philosophical. The entries are associative, often poetic, taking unexpected turns and giving sideways insights into life, relationships, self-care, modern medicine and more. What if the primary way you show love is to bake, but your partner suffers from celiac disease? Why leave in the pits for Willa Cather's Plum Jam? How can we rely on bodies as fragile as the fruits that nourish them? Lebo's unquenchable curiosity leads us to intimate, sensuous, enlightening contemplations. The Book of Difficult Fruit is the very best of food writing: graceful, surprising and ecstatic. Includes black and white illustrations.

    Format: Hardback
    Price: $40.00
  • 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
  • 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: $37.00
  • 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

    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
  • Cooked: A Natural History of Transformation
    Cooked: A Natural History of Transformation
    ISBN: 9780141975627
    Title: Cooked: A Natural History of Transformation

    **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

  • Delicious: The Evolution of Flavor & How It Made Us Human
    Delicious: The Evolution of Flavor & How It Made Us Human
    ISBN: 9780691226408
    Title: Delicious: The Evolution of Flavor & How It Made Us Human

    A savory account of how the pursuit of delicious foods shaped human evolution

    What are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer new perspectives on how the pursuit of delicious flavors has guided the course of human history. Along the way, you will learn about the taste receptors you didn't even know you had, the best way to ferment a mastodon, and more. Blending irresistible storytelling with the latest science, Delicious will transform the way you think about the pleasures of the foods we eat.

    Format: Paperback
    Price: $35.00
  • Dirt: Adventures in French Cooking
    Dirt: Adventures in French Cooking
    ISBN: 9780307455802
    Title: Dirt: Adventures in French Cooking
    Author: BUFORD BILL


    A highly obsessive, hilariously self-deprecating account of the world of French haute cuisine, from the author of the best-selling modern classic,& Heat.

    In Dirt, Bill Buford--author of the bestselling, now-classic, Heat--moves his attention from Italian cuisine to the food of France. Baffled by the language, determined that he can master the art of French cooking--or at least get to the bottom of why it is so revered--Buford begins what will become a five-year odyssey by shadowing the revered French chef Michel Richard in Washington, D.C. He soon realizes, however, that a stage in France is necessary, and so 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 Mère Brazier, Buford becomes a man obsessed--to prove that French cooking actually derives from the Italian, to prove himself on the line, to prove that he is worthy of these gastronomic secrets. With his signature humor, sense of adventure, and masterful ability to immerse himself in his surroundings, Bill Buford has written what is sure to be the food-lover's book of the year.

    Format: Paperback
    Price: $38.00
  • Eat a Peach
    Eat a Peach
    ISBN: 9781529110340
    Title: Eat a Peach
    Author: CHANG DAVID

    'David Chang writes about a chef's life in a way that feels completely fresh. The recipes, including those from the ginger-scallion noodles and roasted pork belly served at Noodle Bar, are almost perks; this would be a great read even without them.'
    The New York Times

    'Ever since I slurped my first Momofuku ramen bowl, I knew David Chang was a special chef. Now, with this soulful memoir, David has added another feather to his cap: brilliant writer. David is a personal hero - funny, wise, humble, and self-aware. With Eat a Peach, he puts words to so many of the things we all feel, sharing generously of his own journey so we can all benefit in the process.'
    Chrissy Teigen, New York Times bestselling author of Cravings

    In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know it at the time--and certainly Chang would have bet against himself--but he, who had failed at almost every endeavour in his life, was about to become one of the most influential chefs of his generation, driven by the question, "What if the underground could become the mainstream?"

    Chang grew up the youngest son of a deeply religious Korean American family in Virginia. Graduating college aimless and depressed, he fled the States for Japan, hoping to find some sense of belonging. While teaching English in a backwater town, he experienced the highs of his first full-blown manic episode, and began to think that the cooking and sharing of food could give him both purpose and agency in his life.

    Full of grace, candour, grit, and humour, Eat a Peach chronicles Chang's switchback path. He lays bare his mistakes and wonders about his extraordinary luck as he recounts the improbable series of events that led him to the top of his profession. He wrestles with his lifelong feelings of otherness and inadequacy, explores the mental illness that almost killed him, and finds hope in the shared value of deliciousness. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry's history of brutishness and its uncertain future.

    Eat a Peach is an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure.

    Format: Hardback
    Price: $48.00
  • Eating Animals
    Eating Animals
    ISBN: 9780141031934
    Title: Eating Animals

    'I simply wanted to know - for myself and my family - what meat is. Where does it come from? How is it produced? What are the economic, social and environmental effects? Are there animals that it is straightforwardly right to eat? Are there situations in which not eating animals is wrong? If this began as a personal quest, it didn't stay that way for long . . .'
    Jonathan Safran Foer's Eating Animals is the most original book on the subject of food written this century. It will change the way you think, and change the way you eat.For good.'Moving, disturbing, should be compulsory reading. A genuine masterwork. Read this book. It will change you.' Time Out

    'Gripping, horrible, wonderful, breathtaking, original. A brilliant synthesis of argument, science and storytelling. One of the finest books ever written on the subject of eating animals.'& The Times Literary Supplement'Horrifying, eloquent, timely.' Spectator

    'If you eat meat and fish, you should read this book. Even if you don't, you should. It might bring the beginning of a change of heart about all living things.' Joanna Lumley

    Format: Paperback
    Price: $32.00
  • Ending Hunger: The Quest to Feed the World Without Destroying It
    Ending Hunger: The Quest to Feed the World Without Destroying It
    ISBN: 9781786079268
    Title: Ending Hunger: The Quest to Feed the World Without Destroying It

    'A provocative vision'& Sunday Times

    Nutritionists tell you to eat more fish. Environmentalists tell you to eat less fish. Apparently they are both right. It's the same thing with almonds, or quinoa, or a hundred other foods. But is it really incumbent on us as individuals to resolve this looming global catastrophe?

    From plastic packaging to soil depletion to flatulent cows, we are bombarded with information about the perils of our food system. Drawing on years of experience within the food industry, Anthony Warner invites us to reconsider what we think we know. In Ending Hunger, he& uncovers the parallels between eating locally and 1930s fascism, promotes the potential for good in genetic modification and dispels the assumption that population growth is at the heart of our planetary woes.

    Format: Hardback
    Price: $37.00
  • Everything Is under Control: a Memoir with Recipes
    Everything Is under Control: a Memoir with Recipes
    ISBN: 9780008440169
    Title: Everything Is under Control: a Memoir with Recipes

    'What a beautiful, rich, poetic memoir this is. Phyllis writes of longing, suffering, family, and food with such delicate power. Like the best chefs, she knows how to make a masterpiece from a few simple ingredients: truth, poignancy, and love. A wonderful book.' Elizabeth Gilbert, author of 10 million copy bestseller Eat, Pray, Love
    Bake. I bake for others. Belgian waffles, French toast, crêpes, chocolate chip cookies. When I cook, I am calm, I am confident. There is comfort in the logic.

    Chef and award-winning writer Phyllis Grant's life has been defined by food.

    First, as a dancer struggling to find her place at Julliard, when banana muffins with inch-thick streusel are the fuel for another day of training. Then, a lowly junior chef in high-pressure NYC four-star kitchens, as she masters the tarte Tatin and ice cream custard.

    Falling in love with her future husband and the garlicky tomato sauce he makes in his bare apartment.

    The quesadillas she can't stop eating in LA before she realises she's pregnant.

    These are the recipes that have accompanied Phyllis throughout the smooth and jagged stages of her life as she navigates the highs and lows of young adulthood, being a mother, and a career in the kitchen.

    Written with the transparency of a diarist and including tried-and-true recipes from her chef's table, Everything Is Under Control is a raw and riveting story about food, family, love and loss.

    Format: Paperback
    Price: $30.00
  • 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: 9781786077875
    Title: Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World


    In the fascinating story of the sustainable food revolution, an environmental journalist and professor asks the question: Is the future of food looking bleak--or better than ever?

    "In The Fate of Food, Amanda Little takes us on a tour of the future. The journey is scary, exciting, and, ultimately, encouraging."--Elizabeth Kolbert, Pulitzer Prize-winning author of The Sixth Extinction

    Climate models show that global crop production will decline every decade for the rest of this century due to drought, heat, and flooding. Water supplies are in jeopardy. Meanwhile, the world's population is expected to grow another 30 percent by midcentury. So how, really, will we feed nine billion people sustainably in the coming decades?

    Amanda Little, a professor at Vanderbilt University and an award-winning journalist, spent three years traveling through a dozen countries and as many U.S. states in search of answers to this question. Her journey took her from an apple orchard in Wisconsin to a remote control organic farm in Shanghai, from Norwegian fish farms to famine-stricken regions of Ethiopia.

    The race to reinvent the global food system is on, and the challenge is twofold: We must solve the existing problems of industrial agriculture while also preparing for the pressures ahead. Through her interviews and adventures with farmers, scientists, activists, and engineers, Little tells the fascinating story of human innovation and explores new and old approaches to food production while charting the growth of a movement that could redefine sustainable food on a grand scale. She meets small permaculture farmers and "Big Food" executives, botanists studying ancient superfoods and Kenyan farmers growing the country's first GMO corn. She travels to places that might seem irrelevant to the future of food yet surprisingly play a critical role--a California sewage plant, a U.S. Army research lab, even the inside of a monsoon cloud above Mumbai. Little asks tough questions: Can GMOs actually be good for the environment--and for us? Are we facing the end of animal meat? What will it take to eliminate harmful chemicals from farming? How can a clean, climate-resilient food supply become accessible to all?

    Throughout her journey, Little finds and shares a deeper understanding of the threats of climate change and encounters a sense of awe and optimism about the lessons of our past and the scope of human ingenuity.

    Format: Paperback
    Price: $25.00

  • Food Almanac Recipes & Stories for a Year at the Table
    Food Almanac Recipes & Stories for a Year at the Table
    ISBN: 9781911641605
    Title: Food Almanac Recipes & Stories for a Year at the Table
    Author: YORK MIRANDA

    An illustrated collection of food stories told by an eclectic mix of voices

    Presented as a seasonal food almanac--a month-by-month guide to inspire the reader throughout the year--each chapter begins with an introduction from the editor, followed by seasonal highlights for the cook's larder, spotlights on ingredients, and passages on food history. A book to both read and cook from, each chapter ends with a menu by a different cook or chef, with recipes carefully chosen to show off the best of the season.

    Contributors range from legendary food writers and lauded chefs such as Diana Henry, Fuchsia Dunlop, Yotam Ottolenghi, and Meera Sodha to poets and novelists including Kit de Waal, poet Livia Franchini, and playwright and novelist Deborah Levy; and each specially commissioned story looks at the gastronomic world through a cultural prism.

    Format: Hardback
    Price: $35.00

  • Food Fights & Culture Wars: A Secret History of Taste
    Food Fights & Culture Wars: A Secret History of Taste
    ISBN: 9781468316797
    Title: Food Fights & Culture Wars: A Secret History of Taste
    Author: NEALON TOM

    Through war and plague, revolution and migration, people have always had to eat. Parallel to the history books, a second, more obscure history was being recorded in the cookbooks of the time, which charted the evolution of meals and the transmission of ingredients around the world. In this eclectic book of food history, antiquarian cookbook expert Tom Nealon makes the case that the course of civilization has secretly been defined by two forces: hunger and taste.

    In the course of this sumptuous feast of a book, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism. He examines conspiracies and controversies, probing the connections between the French Revolution and table settings, food thickness and colonialism, lemonade and the Black Plague, "and other astonishing connections in this wide-ranging history of food--and civilization itself" (Entertainment Weekly, Best New Books). Beautifully illustrated with material from the collection of the British Library, Food Fights & Culture Wars draws depth from Tom Nealon's wide-ranging knowledge to explore the mysteries at the intersection of food and society.

    Format: Trade paperback
    Price: $43.00
  • Food Rules
    Food Rules
    ISBN: 9780141997025
    Title: Food Rules

    In 21 short books, Penguin Classics brings you the new canon of great environmental works

    Food Rules, Michael Pollan's wise and witty critique of the western industrialised diet, distils the wisdom of history and traditional cultures to three simple rules- Eat food. Not too much. Mostly plants.

    Format: Paperback
    Price: $13.00
  • Gastronomical Me
    Gastronomical Me
    ISBN: 9781907970993
    Title: Gastronomical Me
    Author: FISHER M F K

    In 1929, a newly married M.F.K. Fisher said goodbye to a milquetoast American culinary upbringing and sailed with her husband to Dijon, where she tasted real French cooking for the first time. This book is a chronicle of her passionate embrace of a whole new way of eating, drinking and celebrating the senses. As she recounts memorable meals shared with an assortment of eccentric and fascinating characters, set against a backdrop of mounting pre-war tensions, we witness the formation not only of her taste but of her character and her prodigious talent.

    Format: Paperback
    Price: $23.00
  • Half Baked Idea: How Grief, Love & Cake Took Me from the Courtroom to le Cordon Bleu
    Half Baked Idea: How Grief, Love & Cake Took Me from the Courtroom to le Cordon Bleu
    ISBN: 9780241380468
    Title: Half Baked Idea: How Grief, Love & Cake Took Me from the Courtroom to le Cordon Bleu
    Author: POTTS OLIVIA


    'A tender and beautifully written tour-de-force on love, grief, hope and cake. If this is not the book of the summer, I will eat my wig. An absolute triumph' THE SECRET BARRISTER

    'An utterly beautiful, moving, bittersweet book on love and loss. I loved it' DOLLY ALDERTON

    Olivia Potts' mother died when she just twenty-five. Stricken with grief, she did something life changing and rather ridiculous: she gave up a high-flying legal career to study at the notoriously difficult Le Cordon Bleu, despite not being able to cook. No one ever told Olivia you couldn't bake your way to happiness - but could you?

    'A brilliant, brave and beautiful book: funny and charming; utterly inspiring and life-affirming' Olivia Sudjic

    'A heart-wrenching yet humorous portrayal of grief, a delicious collection of recipes, an inspirational tale of changing careers, and a feel good love story' Vogue

    'Funny, sharp and sad. I laughed so much (and I cried)' Ella Risbridger, author of Midnight Chicken

    'An honest, brave and funny account of what it is to love, to lose love and how to make macarons' Red

    Format: Paperback
    Price: $26.00
  • 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

    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: $35.00
  • 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

    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
  • Hungry
    ISBN: 9780008333188
    Title: Hungry
    Author: DENT GRACE



    'Extraordinary. Vivid, irreverent, heartbreaking.' NIGEL SLATER

    'So funny and so delicious. I could eat it.' DAWN O'PORTER

    'Delicious.' THE OBSERVER

    From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger, to go somewhere better.

    Hungry& traces her story from growing up eating beige food to becoming one of Britain's best-loved food writers. It's also everyone's story - from cheese and pineapple hedgehogs and treats with your nan, to the exquisite joy of a chip butty covered in vinegar and too much salt in the school canteen on a grey day. And the Cadbury's Fruit & Nut from a hospital vending machine that tells a loved one you really care.

    Grace's snapshot of how we have lived, laughed and eaten over the past 40 years reveals the central role food plays in either bringing us together or driving us apart - from toasting a large glass of warm Merlot to grimly polishing off a wilted salad.

    Heartfelt, witty and joyous,& Hungry& shows us what we've always known to be true. Food, friends and family are the indispensable ingredients of a life well lived.

    Format: Paperback
    Price: $32.00
  • Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, the Greatest Chef in the World
    Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, the Greatest Chef in the World
    ISBN: 9781785786150
    Title: Hungry: Eating, Road-Tripping, & Risking It All with Rene Redzepi, the Greatest Chef in the World

    A mouth-watering memoir of four years with Noma's chef-proprietor Rene Redzepi in search of the world's most thrilling food.
    Shortlisted for the 2020 Edward Stanford Travel Writing Awards (ESTWA's) Travel Food & Drink Book of the Year. 'This smorgasbord of a tale will have travelers tasting every meal with renewed appreciation.' - National Geographic Feeling stuck in his life, New York Times food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. A restless perfectionist, Redzepi was at the top of his game but looking to shutter his restaurant and set out for new places, flavours and recipes. This is the story of their four-year culinary adventure. In the Yucatan jungle, Redzepi and Gordinier seek the perfect taco and the secrets of mole. On idyllic Sydney beaches, they forage for sea rocket and wild celery. On a boat in the Arctic Circle, a lone fisherman guides them to - perhaps - the world's finest sea urchins. Back in Copenhagen, Redzepi plans the resurrection of his restaurant on the unlikely site of a garbage-filled empty lot. 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.

    Format: Paperback
    Price: $25.00
  • In the Kitchen
    In the Kitchen
    ISBN: 9781911547662
    Title: In the Kitchen

    A collection to savour and inspire, In the Kitchen brings together thirteen contemporary writers whose work brilliantly explores food, capturing their reflections on their culinary experiences in the kitchen and beyond.

    Format: Paperback
    Price: $25.00
  • 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
  • La Buvette: Recipes & Wine Notes from Paris
    La Buvette: Recipes & Wine Notes from Paris
    ISBN: 9781984856692
    Title: La Buvette: Recipes & Wine Notes from Paris

    The owner of a beloved Paris wine shop, bar, and caf shares the secrets of effortless French entertaining in this lushly photographed guide featuring 50 recipes for simple, grazing-style food.

    "Camille shows us that keeping it simple, trying new wines, and making food that's direct is all we need for a great experience."--Andrew Tarlow, owner of The Marlow Collective

    Inspired by the stylish, intimate, and laid-back vibes of La Buvette--a tiny wine shop that doubles as a bar and caf --in Paris's 11th Arrondissement, this guide to wine, food, and Parisian lifestyle unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light.

    La Buvette's owner, Camille Fourmont, offers a look into the wine notes she uses to stock her shop and the incredible recipes she prepares in the shop's miniscule "kitchen" space. She also introduces some of Paris's best wine and food makers in intimate portraits. Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining--with plenty of wine--such as Camille's "famous" Giant Beans with Citrus Zest; Pickled Egg with Furikake; Canned Sardines and Burnt Lemon; Baguette, Butter, and White Peach and Verbena Jam; and Cr me Caramel.

    With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you'll learn how to drink, eat, and shop like a true Parisian.

    Format: Hardback
    Price: $48.00

  • Last Shot
    Last Shot
    ISBN: 9781761101915
    Title: Last Shot

    A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens.


    From reckless drug addict to one of Australia's top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire.


    Jock's life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths.


    Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself in front of the legendary Marco Pierre White. He credits White for saving his life, but Jock continued to struggle with addiction in a world of excess, celebrity, and cut-throat ambition.


    On New Year's Eve 1999, Jock shot up his last shot of heroin before boarding a plane to Sydney, where he would find passion and new meaning in life in the most unexpected places. There would be more struggles ahead, including two failed marriages, the closure of his prized restaurant during COVID-19, his time on-country, and some very public battles.

    This is his unforgettable story.

    Foreword by Jimmy Barnes.& &

    Format: Hardback
    Price: $50.00
  • Meals Matter: A Radical Economics Through Gastronomy
    Meals Matter: A Radical Economics Through Gastronomy
    ISBN: 9780231196024
    Title: Meals Matter: A Radical Economics Through Gastronomy

    In Meals Matter, Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics.

    Format: Hardback
    Price: $67.00
  • Midnight Chicken & Other Recipes Worth Living For
    Midnight Chicken & Other Recipes Worth Living For
    ISBN: 9781526623898
    Title: Midnight Chicken & Other Recipes Worth Living For

    Winner of the Guild of Food Writers General Cookbook Award 2020

    'A manual for living and a declaration of hope' Nigella Lawson

    'A moving testimonial to the redemptive power of cooking. Generous, honest and uplifting' Diana Henry
    There are lots of ways to start a story, but this one begins with a chicken -
    When the world becomes overwhelming, Ella Risbridger focuses on the little things that bring her joy, like enjoying a glass of wine when cooking, FaceTiming with a friend whilst making bagels, and sharing recipes that are good for the soul. One night she found herself lying on her kitchen floor, wondering if she would ever get up and it was the thought of a chicken, of roasting it, and of eating it, that got her to her feet and made her want to be alive.

    Midnight Chicken is a cookbook. Or, at least, you'll flick through these pages and find recipes so inviting that you will head straight for the kitchen- roast garlic and tomato soup, uplifting chilli-lemon spaghetti, charred leek lasagne, squash skillet pie, spicy fish finger sandwiches and burnt-butter brownies. It's the kind of cooking you can do a little bit drunk, that is probably better if you've got a bottle of wine open and a hunk of bread to mop up the sauce. But if you settle down and read it with a cup of tea (or a glass of that wine), you'll also discover that it's an annotated list of things worth living for a manifesto of moments worth living for. This is a cookbook to make you fall in love with the world again.
    Featuring an entire chapter on storecupboard recipes.
    'Risbridger is the most talented British debut writer in a generation' Sunday Times

    'A big old massive heart exploding love story' The Times

    Format: Paperback
    Price: $23.00
  • Mindful Thoughts for Cooks Nourishing Body & Soul
    Mindful Thoughts for Cooks Nourishing Body & Soul
    ISBN: 9781782406235
    Title: Mindful Thoughts for Cooks Nourishing Body & Soul

    Embracing cooking as a spiritually-nourishing meditation is a deliciously& simple path to reconnecting ourselves to what we eat every day--this beautifully& illustrated little book reminds us how to do it.

    Mindful Thoughts for Cooks presents 25 thoughtful insights into the holistic& health and wellbeing we can digest through the everyday process and experience& of cooking.&

    Holistic cook Julia Ponsonby shares the true value of eating homemade, real& food, mixing together practical and soulful ingredients with a dash of nature's& alchemy, to present a carefully crafted dish that every& discerning cook& will want to taste and savor.&

    Format: Hardback
    Price: $15.00
  • Nose Dive
    Nose Dive
    ISBN: 9781594203954
    Title: Nose Dive
    Author: MCGEE HAROLD

    From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves.

    Format: Hardback
    Price: $70.00
  • Nose to Tail Eating: a Kind of British Cooking
    Nose to Tail Eating: a Kind of British Cooking
    ISBN: 9780747572572
    Title: Nose to Tail Eating: a Kind of British Cooking

    Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity.As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness.Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal.This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain.

    Format: Hardback
    Price: $40.00
  • 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

    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
  • Scoff: A History of Food & Class in Britain
    Scoff: A History of Food & Class in Britain
    ISBN: 9781786496478
    Title: Scoff: A History of Food & Class in Britain
    Author: VOGLER PEN

    The entertaining story of British cuisine and the hidden role it plays in our political, social and cultural lives.

    Format: Hardback
    Price: $54.00
  • Table Talk
    Table Talk
    ISBN: 9780753824412
    Title: Table Talk
    Author: GILL A A

    The first collection of food writing by Britain's funniest and most fearedA.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics.TABLE TALK is an idiosyncratic selection of A.A. Gill's writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill's general dining experiences rather than individual restaurants - food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.

    Format: Paperback
    Price: $28.00
  • Together: Memorable Meals, Made Easy
    Together: Memorable Meals, Made Easy
    ISBN: 9780241431177
    Title: Together: Memorable Meals, Made Easy
    Author: OLIVER JAMIE

    PRE-ORDER Jamie's brand-new cookbook, TOGETHER - a joyous celebration of incredible food to share.&

    Being with our loved ones has never felt so important, and great food is the perfect excuse to get together in any fashion.

    Each chapter features a meal, from seasonal feasts to curry nights, with a simple, achievable menu that can be mostly prepped ahead.

    Jamie's aim - whether you're following the full meal or choosing just one of the 120 individual recipes - is to minimise your time in the kitchen so you can maximise the time you spend with your guests.

    Jamie's Together also helps to take the stress out of cooking by arming you with tips, tricks and hacks to stay organised and get ahead of the game.

    Inspirational but practical, Together is about comfort, celebration, creating new memories and, above all, sharing fantastic food.

    This is about memorable meals, made easy. Let's tuck in - together!

    Format: Hardback
    Price: $60.00
  • Vegan Travel Handbook
    Vegan Travel Handbook
    ISBN: 9781788687584
    Title: Vegan Travel Handbook

    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
  • Who Poisoned Your Bacon Sandwich? The Dangerous History of Meat Additives
    Who Poisoned Your Bacon Sandwich? The Dangerous History of Meat Additives
    ISBN: 9781785786112
    Title: Who Poisoned Your Bacon Sandwich? The Dangerous History of Meat Additives

    A powerful exploration of the use of carcinogenic nitro-additives in the meat millions of people eat every week.

    The result of more than five years of detailed research, documentary filmmaker Guillaume Coudray's book demonstrates why many in the media are now comparing the processed meat industry with Big Tobacco.

    The first part of the book explores why nitro-additives came to be used systematically in meat processing. The second explains why, since the 1950s, meat-packing companies across the West have, it is alleged, repeatedly denied the links between the chemicals used in making bacon and ham, and the onset of bowel cancer - among many other health problems.

    As Cochonneries(La Découverte, 2017), the original book led to widespread coverage in France and a hard-hitting documentary on French television. This completely updated English translation is set to have a major impact on the debate in the UK and US and create significant levels of media coverage. The story it unearths - of the investigations into big business flying in the face of countless scientific health warnings - is one that too few of us have yet heard.&

    'Reads like a crime novel, in which the processed meat industry is the perpetrator and ordinary consumers are the victims.' Bee Wilson, Guardian, on Cochonneries

    Format: Paperback
    Price: $33.00
  • Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today
    Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today
    ISBN: 9781501173318
    Title: Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today
    Author: WILLAN ANNE

    Culinary historian Anne Willan "has melded her passions for culinary history, writing, and teaching into her fascinating new book" (Chicago Tribune) that traces the origins of American cooking through profiles of twelve influential women--from Hannah Woolley in the mid-1600s to Fannie Farmer, Julia Child, and Alice Waters--whose recipes and ideas changed the way we eat.

    Anne Willan, multi-award-winning culinary historian, cookbook writer, teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors whose essential books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661 to the early colonial days to the transformative popular works by Fannie Farmer, Irma Rombauer, Julia Child, Edna Lewis, Marcella Hazan, and up to Alice Waters working today.

    Willan offers a brief biography of each influential woman, highlighting her key contributions, seminal books, and representative dishes. The book features fifty original recipes--as well as updated versions Willan has tested and modernized for the contemporary kitchen.

    Women in the Kitchen is an engaging narrative moves seamlessly moves through the centuries to help readers understand the ways cookbook authors inspire one another, that they in part owe their places in history to those who came before them, and how they forever change the culinary landscape. This "informative and inspiring book is a reminder that the love of delicious food and the care and preparation that goes into it can create a common bond" (Booklist).

    Format: Hardback
    Price: $57.00

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