Gastronomy

From an early age, Grace Dent was hungry. As a little girl growing up in Currock, Carlisle, she yearned to be something bigger. Hungry traces Grace’s story from growing up eating beige food to becoming one of the much-loved voices on the British food scene.... 

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller....

In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world....

A Richard and Judy Book Club Selection.

Britain's most popular cook describes his personal culinary odyssey, from dangerous encounters with his mother's weevil-seasoned cakes to being harangued by readers who think....

From the BBC1 presenter and best-selling author of Eat, The Kitchen Diaries and Toast comes a new audiobook featuring everything you need for the winter solstice....

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat....

In this delicious history of Britain’s food traditions, Diane Purkiss invites listeners on a journey through the centuries, exploring the development of recipes and rituals for mealtimes to show how food has been both a reflection of and inspiration for social continuity and change....

One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes....  

In Cooked, Pollan 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....

Cook, Eat, Repeat is a delicious and delightful combination of recipes intertwined with narrative essays about food, all in Nigella's engaging and insightful prose.... 

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history....

The UK’s most influential food and drink journalist shoots a few sacred cows of food culture....

In her own words, here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling"....

In this fascinating social history of food in Britain, Pen Vogler examines the origins of our eating habits and reveals how they are loaded with centuries of class prejudice....

Musings on food, society and life from one of the country's best-loved foodies....

Ed Balls was just three weeks old when he tried his first meal: pureed roast beef and Yorkshire pudding. While perhaps ill-advised by modern weaning standards, it worked for him in 1967, and from that moment on, he was hooked on food....

So much of our human body is made up of salt that we'd be dead without it...

Why are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work? In this collection of his hilarious columns, award-winning writer and restaurant critic Jay Rayner answers these vital questions and many, many more....

In this eagerly anticipated follow up to One More Croissant for the Road, Felicity Cloake sets off on an epic bike ride round Britain to celebrate and investigate the legendary Great British Breakfast....

Cheesemonger Ned Palmer takes us on a delicious journey across Britain and Ireland and through time to uncover the histories of beloved old favourites like Cheddar and Wensleydale and fresh innovations like the Irish Cashel Blue or the rambunctious Renegade Monk....

Shortlisted for the British Book Awards, Biography of the Year, 2008.
Here is the no-holds-barred autobiography, read by the author, of one of the nation's best-loved cooks....

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine of the present day....

When journalist Isabel Vincent befriends Edward, both are at a crossroads: He wants to follow his late wife to the grave, and she is ready to give up on love....

The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste....

The unabridged, downloadable audiobook edition of Mary Berry's autobiography, Recipe for Life, read by the actress Patricia Hodge....

Long based in Chicago, Iliana and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she had long expressed as a chef, but experienced most intensely growing up.

Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food.

Bourbon whiskey is perhaps Kentucky's most distinctive product. Despite bourbon's prominence in the social and economic life of the Bluegrass state, many myths and legends surround its origins. In Kentucky Bourbon, Henry C. Crowgey claims that distilled spirits and pioneer settlement went hand in hand; Isaac Shelby, the state's first governor, was among Kentucky's pioneer distillers. Crowgey traces the drink's history from its beginnings as a cottage industry to steam-based commercial operations in the period just before the Civil War.

The food world has long kept a big secret: that everything is possible in this industry. Big dreams? You can achieve them here. No degree or connections? No problem. The scale of opportunity to earn a fantastic income, live a life of creativity and freedom, and even change the world is staggering. And all you need to get started is yourself.

With an incredible list of celebrated contributors including DAVID SEDARIS, NAOMI FRY, PATTI SMITH, SIAN CLIFFORD and JIA TOLENTINO, My First Popsicle revels in the delights of food in all its forms. Edited by ZOSIA MAMET—Shoshanna in Girls—this is a riotous, mouth-watering celebration of jelly, mac and cheese, donuts, the best sandwich in the entire world—and much more.