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£20.00
War changes every part of human culture: art, education, music, politics. Why should food be any different? For nearly 20 years, Michael Shaikh’s job was investigating human rights abuses in conflict zones. Early on, he noticed how war not only changed the lives of victims and their societies, it also unexpectedly changed the way they ate, forcing people to alter their recipes or even stop cooking altogether, threatening the very survival of ancient dishes. A groundbreaking combination of travel writing, memoir, and cookbook, ‘The Last Sweet Bite’ uncovers how humanity’s appetite for violence shapes what’s on our plate. Animated by touching personal interviews, original reporting, and extraordinary recipes from modern-day conflict zones across the globe, Shaikh reveals the stories of how genocide, occupation, and civil war can disappear treasured recipes.
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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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£18.99
**A 2025 book to look out for by the Guardian andSunday Times**
‘Bee Wilson is one of my favourite writers and this may be her best book’ CHRIS VAN TULLEKEN
This strikingly original account from award-winning food writer Bee Wilson charts how everyday objects take on deeply personal meanings in all our lives.
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£22.00
Sunday Times bestselling author Dr Michael Greger brings his nutritional science acumen to this beautiful cookbook with 100+ recipes to slow aging and improve health.
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£10.99
‘Top-notch’Good Housekeeping – BEST PARENTING BOOKS
‘Helen has a way to take big ideas and convey them with warmth and wisdom’ Dr Rangan Chatterjee
‘A well researched study injected with humour and humanity’ Mail on Sunday
What do Vikings know about raising children? Turns out, quite a lot?
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£22.00
Vaclav Smil investigates many of the burning questions facing the world today: Why are some of the world’s biggest food producers also the countries with the most undernourished populations? Why is food waste a colossal 1,000kcal per person daily, and how can we solve that? Could we all go vegan and be healthy? Should we? How will we feed the ballooning population without killing the planet? ‘How to Feed the World’ shows how we misunderstand the essentials of where our food really comes from, how our dietary requirements shape us, and why this impacts our planet in drastic ways. Ultimately, this data-based, rigorously researched guide explains how we will survive and thrive long into the future.
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£30.00
‘Sri Owen welcomes us back into her world. A lifetime devoted to Indonesian cooking squeezed into just three hundred pages. It’s a gift to us all.’ – Yotam Ottolenghi
A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.
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£35.00
Mandarin, citron, pomelo, bergamot, kumquat. This book traces the history of today’s global superfood from its cultivation in the ancient world from just a handful of original ‘wild’ species, via Arab trade routes, the noble collectors of medieval Europe, imperial conquerors on the high seas, and merchants risking ruin for the highest-value fruit crop ever known.
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£25.00
How we live is shaped by how we eat. You can see this in the vastly different approaches to growing, preparing and eating food around the world, such as the hunter-gatherer Hadza in Tanzania whose sustainable lifestyle is under threat in a crowded planet, or Western societies whose food is farmed or bred in vast intensive enterprises. And most of us now rely on a complex global food web of production, distribution, consumption and disposal, which is now contending with unprecedented challenges. The need for a better understanding of how we feed ourselves has never been more urgent. In this wide-ranging and definitive book, philosopher Julian Baggini expertly delves into the best and worst food practises in a huge array of different societies, past and present.
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£20.00
When world-class chef Pam first opened Inver, her restaurant on the shores of Loch Fyne, she set out to discover what makes ‘modern Scottish food’ – or if it even existed. This book traces Pam’s journey to answer that question and in doing so reveals what we can all gather from our culinary heritage. Part memoir, part manifesto on the future of feeding the world and a feminist critique of the food business, it documents the difficult early days of her now multiple award-winning restaurant, reflecting on how the immersive experience of ‘destination restaurants’ can both help and hinder our understanding of wider land and food culture.
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£20.00
A recipe-filled memoir of food, love, family and running a small neighbourhood restaurant that has survived recession and lockdowns to become an internationally-renowned haven of Italian home cooking.
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£30.00
As the daughter of Jamaican immigrants, Marie Mitchell’s cooking is motivated by a powerful desire to understand and celebrate those recipes that have been passed down from generation to generation. In her debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers.
How to feed the world 
