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£16.99
Matilda knows about hunger. She works in one of Sydney’s buzziest restaurants, Bocca, while suppressing her cravings – including for her celebrity chef boss, Colson. Everything in her life is tightly controlled: she allows herself one weekend a month to feast and purge, the rest of the time, she stays perfect. Until her younger half-sister Lara crashes back into town, stirring up the family’s chaotic past and bringing long-buried secrets to the surface that threaten to disrupt Matilda’s carefully compartmentalised life. ‘Lonely mouth’, he repeated. ‘It’s a Japanese expression. It means, like, you feel like you want to eat something, but you don’t know what it is. You’re looking for just the right thing. But maybe there is no right thing. Maybe you don’t need anything at all. But you can’t tell’.
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£25.00
Inspired by her podcast ‘Ruthie’s Table 4’, award-winning chef Ruthie Rogers, the cofounder of iconic institution The River Cafe, presents a lively array of compelling interviews about food by a dazzling roster of celebrities including David & Victoria Beckham, Stephen Fry and Paul McCartney.
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£18.99
‘Eat bitter’ is a Chinese proverb meaning ‘endure hardship to taste sweetness.’ For Lydia Pang, it embodies the struggles of her Hakka ancestors, a persecuted Chinese ethnic group whose ingenuity shaped a food culture rooted in fermenting and foraging. Pang reimagines eating bitter as a philosophy to confront her own challenges: burning out, testing her marriage, navigating fertility struggles and caring for a parent. Through eight recipes, she shares food as memory and medicine: the silly egg noodles her father cooked when her sister was ill, the bone broth she boiled in New York while homesick and courgettes grown in rural Wales as a gesture of reconnection. ‘Eat Bitter’ is a beautiful and fearless exploration of food and feelings, showing readers how to celebrate the ugly and keep going.
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£12.99
Here is a collection of essays about food and its powerful link to identity, culture and community, from twenty exciting voices around the world. We hear about a family ritual of drying mango and pickling limes in India, and the search for a father’s favourite hotdog in North Carolina. We investigate Latino food in cinema and vegetarianism in Buddhist diets, the cultural appropriation of Chinese food and the effect of gentrification on Black communities. And we learn about the grassroots organisations fighting for change, for equality for farmers and for better mental health provisions in kitchens, where toxicity and micro-aggressions are rife.
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£10.99
We have entered a new ‘age of eating’ where most of our calories come from an entirely novel set of substances called ultra-processed food – food which is industrially processed and designed and marketed to be addictive. But do we really know what it’s doing to our bodies? Join Dr. Chris van Tulleken in his travels through the world of food science and a UPF diet to discover what’s really going on.
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£12.99
For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy – like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives. In ‘Edible Economics’, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. Structuring the book as a series of menus, Chang uses histories behind familiar food items – where they come from, how they are cooked and consumed, what they mean to different cultures – to explore economic theory.
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£10.99
We are all bombarded with advice about what we should and shouldn’t eat, and new scientific discoveries are announced every day. Yet the more we are told about nutrition, the less we seem to understand. Through his pioneering scientific research, Tim Spector has been shocked to discover how little good evidence there is for many of our most deep-rooted ideas about food. In a series of short, myth-busting chapters, ‘Spoon-Fed’ reveals why almost everything we’ve been told about food is wrong. Spector explores the scandalous lack of good science behind many medical and government food recommendations, and how the food industry holds sway over these policies and our choices.
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£9.99
Food speaks to our personal history as well as wider cultural histories. But what are the stories we tell ourselves about the kitchen, and how do we first come to it? How do the cookbooks we read shape us? Can cooking be a tool for connection in the kitchen and outside of it? A collection to savour and inspire, ‘In the Kitchen’ brings together 13 contemporary writers whose work brilliantly explores food, capturing their reflections on their culinary experiences in the kitchen and beyond.
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