Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon his father was urging him to earn his own keep, and by 16 he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style and then struck out on his own.

After 25 years of 'sex, drugs, bad behaviour and haute cuisine', Chef and novelist Anthony Bourdain 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. 

Chronicling his embodiment of the American Dream, Total Recall covers Schwarzenegger's high-stakes journey to the United States, from creating the international bodybuilding industry out of the sands of Venice Beach, to breathing life into cinema's most iconic characters, and becoming one of the leading political figures of our time. Proud of his accomplishments and honest about his regrets, Schwarzenegger spares nothing in sharing his amazing story.

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller. A lot has changed since then - 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.

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served 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 that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.

The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper and the black sheep of the family for ‘carrying on’ with married women. Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defence decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel.

'All men should strive to learn before they die what they are running from, and to, and why’. Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself.

One of the most dynamic and globally recognised entertainment forces of our time opens up fully about his life, in a brave and inspiring book that traces his learning curve to a place where outer success, inner happiness and human connection are aligned. Along the way, Will tells the story in full of one of the most amazing rides through the worlds of music and film that anyone has ever had. 

Welcome to Jeremy's farm. It's an idyllic spot, offering picturesque views across the Cotswolds, bustling hedgerows, woodlands and natural springs. Jeremy always liked the idea being a farmer. But, while he was barrelling around the world having more fun with cars than was entirely reasonable, it seemed obvious that the actual, you know, farming was much better left to someone else. Then one day he decided he would do the farming himself. After all, how hard could it be?

The long-awaited audio edition of Peter Kay’s best-selling autobiography, The Sound of Laughter, including two completely new and exclusive bonus chapters. Grab a brew and some good-for-dipping biscuits and listen to Peter take a trip down memory lane, including his first-ever driving lesson, his Bolton childhood, the numerous jobs he held, right up until he found fame in the world of comedy. 

Anthony Bourdain, author of Kitchen Confidential, once again brings to light the inner workings of the "culinary underbelly" in his bold reinvention of the traditional Christmas story. At once risque; and charming, A Chef's Christmas is sure to bring holiday cheer to those who make dinner and those who only make reservations.

Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the events that shape the way we eat today. Sitwell, restaurant critic for The Telegraph and famous for his acerbic criticisms on the hit BBC show MasterChef, tackles this enormous subject with his typical wit and precision.

In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. 

Love him or loathe him, ‘Iron' Mike Tyson is an icon and one of the most fascinating sporting figures of our time. In this no-holds-barred autobiography, Tyson lays bare his demons and tells his story: from poverty to stardom to hell and back again. In his first autobiography, ‘Iron' Mike Tyson pulls no punches and lays bare the story of his remarkable life and career.