Food Writing & Food Culture Books

When the nation’s ‘taster-in-chief’ Felicity Cloake announced her dream to cycle across America, the reactions were… mixed: “You’ll get squashed,” warned a Californian colleague. “You’ll be murdered,” added her mum. Friends panick…

Fermented foods can help you and your family eat and feel better. Discover how in this easy-to-use guide from world leading gut scientist Tim Spector. From kombucha and kefir to sourdough, miso and coffee, Professor Tim Spector di…

From working in some of London's most prestigious restaurants to scrubbing fat from kitchen floors, Alasdair Gill's life as a chef has been a series of exhilarating highs and harrowing lows. But so too has his private life.Taking …

A compact edition of this stylishly illustrated compendium of over sixty spices, brilliantly designed by the bestselling author of Herbarium. Spices have played an intrinsic part in the human story, running through history, geogra…

Cecil Beaton (1904–1980) is one of the most celebrated British Portrait photographers of the twentieth century and is renowned for his images of elegance, glamour and style. His influence on portrait photography was profound and l…

The definitive, career-spanning collection of writing from Anthony Bourdain, including unpublished and never-before-seen material, with an Introduction by Patrick Radden Keefe. Anthony Bourdain represented many things to many peop…

A table is where we eat and talk, where we connect...What and how we eat remains a source of constant fascination to me, as is how particular ingredients spread across the world. I want to make links and trace patterns. Food is ab…

After twenty-five years of sex, drugs, bad behaviour and haute cuisine, chef and novelist Anthony Bourdain decided to tell all – and he meant all. From his first oyster in the Gironde as a child, to his lowly position as a dishwas…

'A delightful collection of original, vibrant and heart-warming writing.' -- Nigel Slater Food can embody our personal histories as well as wider cultural histories. But what are the stories we tell ourselves about the kitchen, an…

Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between rehearsals and costume fittings, to home-made pizza eaten with his child…

Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including Best American Cocktail Bar, World's Best Cocktail Menu, and World's Best Drink Selection. Now, the critically …

An ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to prot…

We are a nation of crisp obsessives. Squashed into sandwiches on our lunch breaks and torn-open as centrepieces on pub tables, we buy tens of millions of packets every single day. But how did the humble potato snack become a natio…

A Year of Festivities & Feasting is a delightful collection that celebrates the bounty of nature, the joy of seasonal cooking, and the stories that connect delicious foods with some of our most sacred annual traditions. People…

Whether you live in a city or in the countryside, a world of amazing, diverse wild food is at your doorstep. Not only is wild food free and sustainable; it is also jam-packed with nutrients and flavour beyond anything you will fin…

An indispensable guide to finding your perfect crisp and drink pairing from drinks expert and C4 Sunday Brunch presenter Neil Ridley. Crisps and drinks go together like Batman and Robin and with over 130 crisps and 80 drinks to ch…

From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them …

Have you ever wondered why eating cheese can sometimes feel like a cuddle? Or how a big bowl of pasta can be just what we need after a tough day? Oh, and what is it about butter that seems to make everything just that little bit b…

From classic smoked salmon to hot smoked ice cream, smoked food has come a long way. And now, you can have a go at home. Do Smoke is an essential guide to this intriguing culinary skill that adds a new dimension to even the humble…

From a young age, Ed Gamble's immaculate bibs and extremely dirty nappies hinted at his capacious appetite. Before he could walk, Ed already knew that he preferred poached salmon to puree, that celery was a calorie-sapping waste o…

Is there really such a thing as an authentic dish? In a mouth-watering journey stretching from Paris to Tokyo, join award-winning food writer Anya von Bremzen as she chews over the legend of Margherita pizza, indulges in the craze…

Anthony Bourdain, life-long line cook and bestselling author of "Kitchen Confidential", sets off to eat his way around the world. But being Anthony Bourdain, this was never going to be a conventional culinary tour. Bourdain heads …

Between Meals is the gourmand and journalist A.J. Liebling's delectable account of his time spent eating and drinking in 1920s Paris, under the tutelage of his friend Yves Mirande, 'one of the last of the great around-the-clock ga…

Food is our greatest ally for good health, but the question of what to eat in the age of ultra-processed food has never seemed so complicated. Bestselling author and scientist Tim Spector offers clear answers in this definitive, e…

Butter Boy is the complete collection of all 152 articles and over 450 recipes from Paul Flynn's tenure as food writer for the Irish Times from November 2019 to October 2022. Paul's columns also chronicled what turned out to be th…

In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting n…

Revolution! Conflict! Gluttony! In this eclectic book of food history, Tom Nealon takes on such overlooked themes as carp and the Crusades, brown sauce and Byron, and chillies and cannibalism, and suggests that hunger and taste ar…

From Scratch: Brew includes recipes and top tips on everything you need to know to make your own beer from scratch. Making good beer at home is easy, and oh so cheap. From Scratch: Brew takes the novice beer-enthusiast by the hand…

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the …

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 …