• Avocado: A Global History
    Avocado: A Global History
    ISBN: 9781789142037
    Title: Avocado: A Global History
    Author: MILLER JEFF

    The avocado is arguably the most iconic food of the twenty-first century. In less than one-hundred years, it has gone from a little-known regional delicacy to global embrace and social media fame. This may seem like an astounding trajectory for a fruit that isn't sweet, that gets bitter when it is cooked, and has perhaps the oddest texture of any fruit or vegetable. But it is precisely the avocado's contradictions that have contributed to its ascent: the idea that this rich and delicious fruit is also healthy despite being fatty and energy-dense grants it unicorn status with modern eaters, especially millennials.
    &
    Through lively anecdotes, colorful pictures, and delicious recipes, Jeff Miller explores the meteoric rise of the avocado, from its coevolution with the megaherbivores of the Pleistocene to its acceptance by the Spanish conquistadors in Mexico, to its current dominance of food consumers' imaginations.

    Format: Hardback
    Price: $30.00
    $30.00
  • 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
    $28.00
  • Best American Food Writing 2020
    Best American Food Writing 2020
    ISBN: 9780358344582
    Title: Best American Food Writing 2020
    Author: LOPEZ-ALT J KENJI ED

    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

    $37.00
  • 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: $37.00
    $37.00
  • 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 French Cooking
    Dirt Adventures in French Cooking
    ISBN: 9781787333116
    Title: Dirt Adventures in French Cooking
    Author: BUFORD BILL


    'A chomping, romping, savoury tour de force: by turns hilarious, and seriously thought provoking' Simon Schama

    For most of his adult life, Bill Buford had secretly wanted to find himself in France, in a French kitchen, having mastered the art of French haute cuisine. And where better than Lyon, the most Frenchly authentic of cities and the historic gastronomic capital of the world? There were a few obstacles: he didn't speak a word of French, he had no formal training, he didn't know a soul in Lyon, and his wife and two twin toddlers currently lived in New York City.

    So begins Bill Buford's vivid, hilarious, intimate account of his five-year odyssey in French cuisine. After realising that a stage in France was the necessary first step, he moves with his young family to Lyon. Studying at L'Institut Bocuse, cooking at the storied, Michelin-starred La Mère 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 is learning, proving that French cooking actually derives from (mon dieu!) the Italian. As he befriends the local baker, attends a pig slaughter, and gradually earns the acceptance of the locals and his fellow chefs, Buford comes to understand the true grit, precision and passion of the French kitchen.

    Warm, insightful and richly entertaining, Dirt is a feast of a book, which is sure to become a classic of food writing on France.



    Format: Hardback
    Price: $40.00
    $40.00
  • 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: $60.00

    $60.00
  • 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
    $48.00
  • Eating Animals
    Eating Animals
    ISBN: 9780141031934
    Title: Eating Animals
    Author: FOER JONATHAN SAFRAN

    '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
    $32.00
  • Enough
    Enough
    ISBN: 9781856754385
    Title: Enough
    Author: COBURN CASSANDRA


    Our food production systems are the single biggest cause of environmental change, while diseases linked to our eating habits are at epidemic levels and increasing. Enough. uses the latest scientific research to address this vital question: can we provide a growing population with a healthy diet from sustainable food systems?

    Fortunately for us all, the answer is yes.

    Enough. shows exactly how we can tackle both of these urgent, interconnected challenges at the same time.

    Using a seminal piece of research published in 2019, the Planetary HealthDiet (PHD), Dr Coburn takes the reader around the world to reveal the hidden consequences of our food choices, and how we can easily make changes which are better for ourselves and the planet. She details which food groups we should be eating, which we should avoid - and why.

    Changing our way of eating is something that every one of us has the power to do. Enough. is a clear, ultimately hopeful and hugely important roadmap for both own health - and the planet's.



    Format: Trade paperback
    Price: $38.00
    $38.00
  • 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
    Author: GRANT PHYLLIS

    '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
    $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: 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 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

    $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
    $43.00
  • 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


    WINNER OF THE FORTNUM & MASON'S DEBUT FOOD BOOK AWARD


    '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
    $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
    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: $35.00
    $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
    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 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
    Author: GORDINIER JEFF

    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
    $25.00
  • 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
  • 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
  • Man Who Ate Too Much: The Life of James Beard
    Man Who Ate Too Much: The Life of James Beard
    ISBN: 9780393635713
    Title: Man Who Ate Too Much: The Life of James Beard
    Author: BIRDSALL JOHN


    In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard's life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet's complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine.


    Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard's own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts.


    Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York's Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor-turned-Manhattan canap hawker-turned-author and cooking teacher was the jovial bachelor uncle presiding over America's kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today.


    In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood--until now. This is biography of the highest order, a book about the rise of America's food written by the celebrated writer who fills in Beard's life with the color and meaning earlier generations were afraid to examine.



    Format: Hardback
    Price: $67.00
    $67.00
  • Meals Matter: A Radical Economics Through Gastronomy
    Meals Matter: A Radical Economics Through Gastronomy
    ISBN: 9780231196024
    Title: Meals Matter: A Radical Economics Through Gastronomy
    Author: SYMONS MICHAEL

    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
    $67.00
  • 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
  • Mindful Thoughts for Cooks Nourishing Body & Soul
    Mindful Thoughts for Cooks Nourishing Body & Soul
    ISBN: 9781782406235
    Title: Mindful Thoughts for Cooks Nourishing Body & Soul
    Author: PONSONBY JULIA

    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
    $15.00
  • Nobu A Memoir
    Nobu A Memoir
    ISBN: 9781501122804
    Title: Nobu A Memoir
    Author: MATSUHISA NOBUYUKI

    "In this outstanding memoir, chef and restaurateur Matsuhisa...shares lessons in humility, gratitude, and empathy that will stick with readers long after they've finished the final chapter." --Publishers Weekly (starred review)

    "Inspiration by example" (Associated Press) from the acclaimed celebrity chef and international restaurateur, Nobu, as he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world's most widely respected Japanese fusion culinary artists.

    As one of the world's most widely acclaimed restaurateurs, Nobu's influence on food and hospitality can be found at the highest levels of haute-cuisine to the food trucks you frequent during the work week--this is the Nobu that the public knows.

    But now, we are finally introduced to the private Nobu: the man who failed three times before starting the restaurant that would grow into an empire; the man who credits the love and support of his family as the only thing keeping him from committing suicide when his first restaurant burned down; and the man who values the busboy who makes sure each glass is crystal clear as highly as the chef who slices the fish for Omakase perfectly.

    What makes Nobu special, and what made him famous, is the spirit of what exists on these pages. He has the traditional Japanese perspective that there is great pride to be found in every element of doing a job well--no matter how humble that job is. Furthermore, he shows us repeatedly that success is as much about perseverance in the face of adversity as it is about innate talent.

    Not just for serious foodies, this "insightful peek into the mind of one of the world's most successful restaurateurs" (Library Journal) is perfect for fans of Marie Kondo's The Life-Changing Magic of Tidying Up and Danny Meyer's Setting the Table. Nobu's writing does what he does best--it marries the philosophies of East and West to create something entirely new and remarkable.

    Format: Trade paperback
    Price: $31.00

    $31.00
  • 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
    $70.00
  • 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
  • Salt: A World History
    Salt: A World History
    ISBN: 9780099281993
    Title: Salt: A World History
    Author: KURLANSKY MARK

    Homer called it a divine substance. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates here, salt has shaped civilisation from the beginning, and its story is a glittering, often surprising part of the history of mankind. Wars have been fought over salt and, while salt taxes secured empires across Europe and Asia, they have also inspired revolution - Gandhi's salt march in 1930 began the overthrow of British rule in India.From the rural Sichuan province where the last home-made soya sauce is made to the Cheshire brine springs that supplied salt around the globe, Mark Kurlansky has produced a kaleidoscope of world history, a multilayered masterpiece that blends political, commercial, scientific, religious and culinary records into a rich and memorable tale.

    Format: Paperback
    Price: $33.00
    $33.00
  • 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: $39.00

    $39.00
  • Snacky Tunes Music Is the Main Ingredient, Chefs & Their Music
    Snacky Tunes Music Is the Main Ingredient, Chefs & Their Music
    ISBN: 9781838661366
    Title: Snacky Tunes Music Is the Main Ingredient, Chefs & Their Music
    Author: BRESNITZ DARIN & BRESNITZ GREG


    The team behind the podcast presents a one-of-a-kind book exploring the influential relationship between chefs and music


    This first-of-its-kind anthology of personal stories from over 75 of the world's most acclaimed chefs chronicles how music has been a constant force throughout their lives, helping to define themselves individually, opening gateways to understanding their cultures and igniting the creativity behind their work. Featuring all-new candid interviews, never-before-published recipes and custom playlists from each chef, this book provides readers with intimate insights and a wholly fresh perspective on some of today's top culinary minds.



    Format: Paperback
    Price: $40.00
    $40.00
  • Squirrel Pie (& Other Stories): Adventures in Food Across the Globe
    Squirrel Pie (& Other Stories): Adventures in Food Across the Globe
    ISBN: 9781408845943
    Title: Squirrel Pie (& Other Stories): Adventures in Food Across the Globe
    Author: LUARD ELISABETH


    The ultimate locavore guide--an engaging food memoir of foraging from forest, field, and stream, from the Andes to the Arctic--with recipes and illustrations.


    Award-winning writer and journalist Elisabeth Luard is one of the most knowledgeable foragers on the planet, as well as one of the foodie sphere's most entertaining voices. Her worldwide travels--from the Andes to the Outer Hebrides, from the deserts of India to the Arctic tundra--have meant she has tasted some of the most extraordinary ingredients the natural world has to offer. In this enchanting food memoir, she shares the knowledge gained from a lifetime's worth of experience foragingin the wild.


    Illustrated with Elisabeth's own beautiful black-and-white line drawings,Squirrel Pie is a charming blend of anecdotes and practical advice, with a sprinkling of recipes (including the eponymous pie). The twenty chapters include musings on the myth and lore of alliums, an investigation into how to cook a fiddlehead and other edible shoots, and an expos#65533; of health-giving wild foods. If you haven't yet stumbled upon a skein of golden chanterelles under the moss in a Welsh valley or tasted a truffle just lifted from the red earth of a Tuscan hillside or followed a hunter insearch of dinner through the blueberry barrens of Maine, these stories will take you there.



    Format: Paperback
    Price: $20.00
    $20.00
  • 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 About Fat: Why Obesity Is Not That Simple
    Truth About Fat: Why Obesity Is Not That Simple
    ISBN: 9781786077264
    Title: Truth About Fat: Why Obesity Is Not That Simple
    Author: WARNER ANTHONY

    We are getting fat and sick in increasing numbers and it 's placing a devastating burden on our healthcare systems. Scientists in every field are desperate to explain this epidemic and stave off a modern health disaster. But what 's to blame' Carbs, fat or sugar' Gut microbes or genes' Laziness or poverty'
    In The Truth About Fat, Anthony Warner scrutinises the explanations of academics, doctors, researchers and journalists. As he lays out the best evidence available, he rails against quack theories preying on the desperate and considers whether we are blaming our own bodies for other people's ignorance and cruelty. What remains is the unvarnished truth about one of the great preoccupations of our age.

    Format: Paperback
    Price: $25.00
    $25.00
  • 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 Living
    Vegan Living
    ISBN: 9781925700633
    Title: Vegan Living
    Author: SHERMAN ONDINE

    Do you want to protect animals from cruelty? Do you want to stop climate change in its tracks? Do you want to be happier and healthier than ever before? Vegan Living shows you how. In this easy guide to a cruelty-free, plant-based life, vegan and long-time advocate Ondine Sherman--co-founder of animal protection organization Voiceless--shares her knowledge, lessons, tips and tricks. Whether you're already partially vegan, a vegetarian, or someone looking to make positive lifestyle changes, Vegan Living offers effective tools so you can move forward in the healthiest way possible. It also features answers to a host of common questions about making the switch. This book will teach you how to live more kindly, offering inspiration and support as you progress. Learn how to tweak your lifestyle and achieve real-world impact. With your small step towards sustainability, you really can be a part of making the world a happier, healthier place.

    Format: Hardback
    Price: $27.00
    $27.00
  • 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
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