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Brought to you by Penguin. ‘I like to talk about wine the way normal humans talk about things they love – it’s not about showing off how many fancy wine terms I know. The point is to share something I love with someone else in a way that makes them want to love it too.’ Thirsty is the...

From Queen of Tarts to the nation's heart, Mary Berry shares her Recipe for Life. 'In the words of my father, my birth caused no end of trouble...' From the moment she came into the world - two weeks early, throwing her parents' lives into disarray - Mary has gracefully but firmly done things...

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. When Besha Rodell moved from Australia to the United States with her mother at fourteen, she was a foreigner...

NEW YORK TIMES BESTSELLER A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald Newsday The Huffington Post Financial Times GQ Slate Men’s Journal Washington Examiner Publishers Weekly Kirkus Reviews National...

While on a year of study in Paris in 1927, Liebling acquired the friendship and tutelage of Yves Mirande, 'one of the last great Gastronomes of France', beginning a joyous apprenticeship in the fine art of eating. Told with gluttonous joie de vivre, Between Meals expounds on the delights and pitfalls of a life dedicated to food, from bad rosé ('a pinkish cross between No-Cal and vinegar') to lobster a l'Américaine, to a memorable stay at a Swiss slimming-clinic with a masseur named Sprudli.

Follow this family of six on their passage - extraordinary, hilarious and heartbreakingly poignant-from Bright Lights (of New York City) to the Northern Lights (of Norway) to the City of Light (Paris) to the speed-of-light of the Autobahn (in Munich). Continue deep into the tropics of Southeast Asia (Singapore) and end your voyage in the heights of the Swiss Alps (Geneva).

From rock'n'roll roadie to conveyor belt sushi empire – the unlikely story of the man who built YO! In 1997, Simon Woodroffe opened YO! Sushi with £200,000 and a 100-metre conveyor belt. For two weeks, nobody came. By week three, there was a queue around the block that lasted three years.

From a former editor of America's Test Kitchen and Saveur and former host of the docuseries Travelogue comes a luminous memoir that weaves together the immigrant experience, the ancestral ties that guide us, and the deeply rooted Chinese philosophy of seasonal eating. As a child raised in the US...

The role of food writing in the sustainable food movement At turns heartfelt and witty, accessible and engaging, The Farmer, the Gastronome, and the Chef explores how Wendell Berry, Carlo Petrini, and Alice Waters have changed America's relationship with food over the past fifty years. Daniel...

From the New York Times bestselling author of Provence, 1970, a lively, dramatic account of the rise of French “nouvelle cuisine,” and the renegade chefs of the 1960s and 70s who revolutionized modern cooking. In The Secret History of French Cooking, Luke Barr takes readers inside the...

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate...

Abridged Edition Curated Selections from the definitive, career-spanning collection of writing from Anthony Bourdain, assembled for the first time and read by Tony with Dion Graham, Kimberly Witherspoon, Kaleo Griffith, David Colacci, and Chris Patton. Anthony Bourdain represented many things to...

Bloomsbury presents Medium Raw written and read by Anthony Bourdain. 'As ferociously rude as anything Bourdain has done before' Guardian 'Terrific ... His love for his subjects - both the food and the cook - sings' Telegraph 'Bourdain has insight, access and good taste, and he's a naturally...

Desde que mi madre murió, lloro en H Mart. H Mart es una cadena de supermercados especializada en comida asiática. La H es por han ah reum, una frase en coreano que podría traducirse como ‘un brazo lleno de comestibles’. Mi madre expresaba su amor por medio de la comida. Por muy crítica o cruel que pudiera parecer no dejaba de presionarme para que colmara sus utópicas expectativas, yo siempre sentía que su afecto irradiaba de los platos que me preparaba exactamente como a mí me gustaban.

From grief quests to altar-making, to dinner parties to Dungeons & Dragons, Renegade Grief is an “offering to the struggle and art of being human” (Krista Tippett, New York Times bestselling author) and a profound, vulnerable exploration of care practices and rituals that empower grievers in...

JAMES BEARD AWARD NOMINEE NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his...

Bloomsbury presents Typhoid Mary by Anthony Bourdain, read by Nathan Osgood. 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. This is a tale of pursuit...

“Cinematic, suspenseful, totally immersive.” —Zoë Schlanger, New York Times bestselling author of The Light Eaters “This book is a marvel.” —Robert Moor, New York Times bestselling author of On Trails and In Trees “Masterful reporting. As riveting as any thriller.” —Seth Harp...

Here is the delicious life of one of the most beloved figures in 20th-century American culture. With a swooping voice, an incredible sense of humor, and a passion for good food, Julia Child ushered in the nation's culinary renaissance.

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 rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.