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Barbara Kingsolver opens her home to us, as she and her family attempt a year of eating only local food, much of it from their own garden. Inspired by the flavours and culinary arts of a local food culture, they explore many a farmers market and diversified organic farms at home and across the country. With characteristic warmth, Kingsolver shows us how to put food back at the centre of the political and family agenda.

Strong Roots is the story of a century in Ukraine told through four generations of one extraordinary family. It takes us from years of Russification, to Olia’s grandmother’s deportation to snowy wastelands under Stalin, to her aunt Zhenia’s school protest, to her own parents’ flight from Ukraine when their village was occupied in 2022. This is an ode to the land, to ideas of home and belonging, and to family stories and recipes passed down the generations—the tang of sour cherries, the best way to make borsch. It is an account of resilience in the hardest of circumstances.

When Slutty Cheff finds herself bored and fed-up with her 9–5 job in corporate marketing, she turns to the only thing that she really likes to do: cooking. So she quits her job, swaps emails for emulsions, and sets off to pursue her dreams of becoming a chef.

The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he realizes that gathering at the table is just one small step toward reckoning.

The Anthony Bourdain Reader has descriptive copy which is not yet available from the Publisher.

Rich with detail, Salt, Sweat & Steam takes listeners inside America's top culinary school and shows what's really required to become a chef: from brutal unpaid internships and gruelling practical exams to late-night vending machine dorm-room dinners while trudging through the rarefied world of fine wine.

Drew Nieporent has been a staple of the New York dining scene for decades, establishing a host of iconic restaurants like Nobu, Tribeca Grill, and Montrachet. But his career started from much more humble beginnings—the grill at the local McDonald’s.

One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson’s feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her in search of others who have invested kitchen objects with magical and personal properties. A favorite wooden spoon or a saltshaker inherited from a parent: these and other items become powerful symbols of identity and memory, representing friendship, grief, love, superstition, safety, and political resistance.

27 personal histories of immigrant restaurant workers in New York City whose stories of persistence, hope, and endurance show how vital they are to our country. Compiled by a longtime chef who knows how indispensable—and fascinating—they are

In The Secret History of French Cooking, Luke Barr takes readers inside the culinary rebellion that upended the staid French food world and reinvented the role and cultural importance of chefs and restaurants. The very idea of the chef as creator—as innovator, artist, auteur—can be traced back to the legendary Paul Bocuse, Michel Guérard, and the Troisgros brothers, among other colorful characters. The book also tells the largely unknown story of a group of women chefs who fought for recognition in the all-male culinary establishment of the 1970s.

Gold Logie-nominated TV personality and food icon Melissa Leong bites down on her demons in this searing memoir, exploring themes of abuse in the hospitality industry, racism, mental health and, for a light palate cleanser, the thrill of mouth-wateringly memorable food. Most of all, she inspires the courage to create a life you really, really want.

Aujourd'hui, chaque entreprise peut faire le choix de l'hospitalité. Ce recueil de leçons sur le service et le leadership, apprises au cours d'une carrière dans l'hôtellerie, célèbre le seul principe qui ne sera jamais démodé : le désir humain d'être pris en charge. Dans cet aperçu des coulisses du monde de la restauration, L'hospitalité déraisonnable nous montre comment trouver de la magie dans ce que nous faisons - pour nous-mêmes, pour les personnes avec lesquelles nous travaillons et pour celles que nous écoutons.

御粽司・川端道喜は，室町時代から長く御所に餅や菓子を納めてきた．十五代当主はかつて，この国の四季と結びついた和菓子のゆたかな世界，そして菓子づくりの自身の経験を語り下ろした．

For nearly twenty 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.

Well-known and loved as a cookery writer and presenter, this is Mary Berry’s deeply personal account of the second great love of her life, gardening. She shares her love of growing plants, visiting gardens, and getting hands-on in her own plot. A passion that was sparked in her childhood, Mary first started gardening with her father and she has been fortunate to meet many inspirational and knowledgeable horticulturalists throughout her life. Full of anecdotes and pearls of wisdom, My Gardening Life is a unique memoir told through the gardens Mary has loved.

The peerless Jeremy King is the founder of such iconic London restaurants and grand brasseries, as Le Caprice in the 80s, the Ivy in the 90s, the Wolseley in the 2000s to the Arlington in the 2020s, among many others. He believes that restaurants are microcosms of all life that can teach us so much. There is a curious intimacy between guest and restaurateur, and he has been witness to much heartbreak, failures and challenges, as well as celebrations.