After scrounging a meal in their remote mountain holiday shack in British Columbia, James and Alisa start to think about the journeys that the foods they eat have taken around the world and the environmental cost of all th

When Barbara Kingsolver and her family move from suburban Arizona to rural Appalac104hia, they take on a new challenge: to spend a year on a locally-produced diet, paying close attention to the provenance of all they consume

Shows us how to put food back at the centre of the political and family agenda. This title is part memoir, part journalistic investigation, and is full of original recipes.

Featuring delights such as braised shoulder of lamb, pigeon pie, venison liver and pressed pig's ear, this work includes recipes for breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alask

You'll never look at chocolate the same way again.' Quill & Quire (Canada) Chocolate is synonymous with pleasure, but the real story of chocolate is often far from sweet. Bitter Chocolate begins by tracing the fascinating

A collection of recipes made by the author when she lived in France, Italy, the Greek Islands, and Egypt, doing her own cooking and obtaining her information at first hand.

Breakfast is said to be the most important meal of the day and nowhere is that fact more appreciated than at the Wolseley restaurant in London's Piccadilly. The brainchild of Jeremy King and Chris Corbin - cele

If as a child you devoured Enid Blyton's classics like the Famous Five or Malory Towers, or loved to lose yourself in the adventures of Pippi Longstocking or What Katy Did, then CHERRY CAKE AND GINGER BEER is the book for you. A won

Including an introduction about the history of food writing, this book is illustrated throughout with the author's own pen and ink drawings. It includes Cato, whose second century BC practical guide to rural life, "De Agricu

Describes how to make bread and pastries, the secret of handling dough correctly, the history of the shop, some anecdotes, hints and tips, in short, a way of bringing Boulangerie Auzet into your own home.

From its intriguing opening question - "How can we reasonably judge a meal?" - to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Herve This

Presents the history of Britain's culinary evolution through the cookery books which have inspired us over the course of a century, beginning with Mrs Beeton and leading to the rise of the celebrity TV chef.

Curry changed and evolved according to the tastes of the various invaders of India. The Mughals brought with them the rice dishes of Persia; and the Portuguese introduced the chilli peppers discovered by Christopher Columbus

Everyone loves Italian food. But how did the Italians come to eat so well? The advertising industry tells us the answer lies in the vineyards and olive groves of Tuscany - among sun-weathered peasants, and mammas serving pasta under t

Takes a revelatory historical journey through the flavours of Italy's cities. From the pleasure gardens of Renaissance Ferrara, to the putrid alleyways of nineteenth-century Naples, this work shows how violence and intrigue,

The long-awaited autobiography of the archetypal kitchen bad boy - Marco Pierre White

Goes in search of the things that the rulers of the world will punish you for trying - all the time asking the question: why, in ostensibly free states, should we be criminalized for behaviour that concerns no one but oursel

From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, this title provides behind-the-scenes accounts.

Why is it...That almost all the processed foods we eat contain the same handful of ingredients? That these handful of ingredients are produced by only a handful of multi-nationals? That some cereals contain more salt per serving th

Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table. The British ha

Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are The British at Table.

This volume contains three of Elizabeth David's most popular cookery books: "Mediterranean Food", "French Country Cooking" and "Summer Cooking".

Takes you on a tour of 80 restaurants in world famous cities such as London, Paris, New York, and Los Angeles. This work also offers information on their back stories and back rooms, their menus and off-the-menu specialities,

Is sharing food such an everyday, unremarkable occurrence? In fact, the human tendency to sit together peacefully over food is actually rather an extraordinary phenomenon, and one which many species find impossible.

Fed up with life as a two-star Michelin chef, John Burton-Race yearns for life in an old French farmhouse. This work follows him and his family as they move from London to rural France and also includes 200 family-style reci

Contains a long essay on French cuisine and offers background stories and sketches of recipes. This book starts with a short essay on each of the major culinary regions of France. It consists of chapters on cuisine by type of

Elizabeth David aims to induce a desire to use each recipe as soon as it is read, describing recipes like "pot au feu" in all their simplicity. She presents cooking without elaboration. Advice is also included

Dishes up an entertaining memoir of her years as the "New York Times"' most controversial restaurant critic. When she began, she promised to shake things up. And so she did. She began to review the small, simple establishmen

Showing the importance of locally-produced, fresh food, this book is divided into sections covering: Fish - kippers, lobster, mussels and scallops, trout; Meat and Game - meat pies, salting meat, and others; Vegetables - aspa

The bestselling follow-up to Humble Pie, now in paperback. When he was struggling to get his first restaurant in the black, Gordon Ramsay never imagined he'd be famous for a TV show about how to run profitable eateries

An anthology bringing together the major English and French nineteenth-century writings on the arts and pleasures of the table for students of cultural studies. This book examines the theories of ettiquette and food connoiss

02 What do we think of when we think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded American citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial speci

Bill Buford worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattor

Bill Buford worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattor

As you?re spreading honey on your morning toast you probably aren?t thinking about arms funding, terrorists, corporate scandals, contamination, smuggling rackets or environmental disaster.

But according to the CIA, the

Includes 175 recipes arranged in 47 menus for several occasions.

Covers almost every area of global food culture, whether singing the praises of offal; playing 'poisson roulette' with the deadly fugu fish in Tokyo; analysing the tea-dunking qualities of some classic British biscuits; or r

America's most delightfully unconventional hostess provides jackpot recipes and solid advice laced with her blisteringly funny take on entertaining--plus four-color photos and enlightening sidebars on everything it takes to p

"Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defence of Food. Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were once passed down throug

A collection of provocative, witty and erudite food essays, this gloriously diverse menu from the man who has dedicated his life to searching out the ultimate in food experiences continues the quest for the perfect meal - at

When ITALIAN FOOD was first published, the sort of ingredients that Elizabeth David was writing about were almost unobtainable in England and many of the dishes unknown. Since them, the English have undergone

The companion to "Vegetable Book", this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains

An anthology that concentrates on international food writing by women. With this book you can go on a picnic with Monica Ali, learn about Frida Kahlo's wedding feast, indulge your appetites with Edwidge Danticat and Barbara P

Trevor White worked as a food critic in various cities across the globe. This book tells the story of a food critic who never quite learned to cook.

After 25 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 Provincetown fish r

From the author's 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 East Vi

An account that tells the real story of the mouth-watering food of Spain and the fascinating patchwork of identities that make up this colourful, tradition-rich country.

From critically acclaimed food and travel writer Paul Richardson, comes a vivid and evocative portrait of Spain told through its food. A Late Dinner is a vivid, evocative and often humour journey through Spain and Span

A culinary memoir of an extraordinary life. Mary Moody is a well-known author, cook, gardener, TV celebrity and a woman who is determined to grow old disgracefully. This book celebrates Mary's passion for food and the pivotal role it h

From her very first book, "Serve It Forth," M.F.K. Fisher wrote about her ideal kitchen. In her subsequent publications, she revisited the many kitchens she had known and the foods she savored in them to