Gastronomy

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....

Chef and restaurateur Ben Shewry shares an intimate, searing and hopeful memoir meets manifesto that reframes the way we think about restaurants, cooking, hospitality, leadership and humanity.

For years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.

More than just a companion to the hugely popular Travel Channel show, No Reservations is Bourdain's journal of his far-flung travels.

From the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential comes the true, thrilling story of Mary Mallon, otherwise known as the infamous Typhoid Mary.

Written and read by food writer and New York Times contributor Besha Rodell—(formerly) one of the world’s last anonymous restaurant critics—comes this this witty and lively memoir.

An immersive journey through the culture and cuisine of one Japanese town, its forest, and its watershed - where ducks are hunted by net, saké is brewed from the purest mountain water, and charcoal is fired in stone kilns - by an American writer and food stylist who spent years there....

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....

Join Australian cook Adam Liaw as he investigates the science and history of our five tastes - sweet, bitter, salty, sour and umami.

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub....

Mark Kurlansky's first global food history since the best-selling Cod and Salt; the fascinating cultural, economic and culinary story of milk and all things dairy....

We've selected some of BBC Radio 4's best nature documentaries to transport you to the great outdoors - and encourage you to take your own trip into the wild....

Call Me Chef, Dammit! is the inspiring story of Andre Rush, who became an overnight sensation in 2018, after a photograph of his now-famous 24-inch biceps went viral. However, his journey to that moment could never be captured in a fleeting moment....

In this poignant, delicious memoir, American tax preparer and food writer Steve Hoffman tells the story of how he and his family move to the French countryside, where the locals upend everything he knows about food, wine, and learning how to belong.

The essays in this year’s Best American Food and Travel Writing circle the world—from Dakar in Senegal, to Michoacán in south-central Mexico, to the Camino de Santiago in Spain—and deepen our understanding of our place in it.

Long before the advent of conventional farming methods - which have focused on constant growth, human intervention, and genetic homogeneity - the apple had already grown to become the ubiquitous all-American symbol it is today....

An accessible and balanced account, Food Politics laid the groundwork for today's food revolution....

Why You Eat What You Eat examines the sensory, psychological, neuroscientific, and physiological factors that influence our eating habits....

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....

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.