How Not to Eat Ultra-Processed : Your 4-week plan for life-changing healthier eating habits
Nichola Ludlam-Raine
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Ida at My Table
Simonetta Wenkert
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Ultra-Processed People : Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
Chris van Tulleken
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How the World Eats : A Global Food Philosophy
Julian Baggini
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Crunch : An Ode to Crisps
Natalie (Food & Drink Editor) Whittle
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Sri Owen Indonesian Food : The New Edition by Award-Winning Food Writer, with 20 New Recipes on Modern Cooking
Sri Owen
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Between Two Waters : Heritage, landscape and the modern cook
Pam Brunton
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World Travel : An Irreverent Guide
Anthony Bourdain
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Food for Life : Your Guide to the New Science of Eating Well
Tim Spector
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Amuse Bouche : How to Eat Your Way Around France
Carolyn Boyd
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Invitation to a Banquet : The Story of Chinese Food
Fuchsia Dunlop
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Air and Love : A Story of Food, Family and Belonging
Or Rosenboim
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Spoon-Fed : Why almost everything we’ve been told about food is wrong
Tim Spector
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Ultra-Processed People : Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
Chris van Tulleken
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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The Diet Myth : The Real Science Behind What We Eat
Professor Tim Spector
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The Forager's Calendar : A Seasonal Guide to Nature’s Wild Harvests
John Wright
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The Food Book : The Stories, Science, and History of What We Eat
DK
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A Twist in the Tail : How the Humble Anchovy Flavoured Western Cuisine
Christopher Beckman
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Two Dozen Eggs
Hugh Corcoran
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The Lost Supper : Searching for the Future of Food in the Tastes of the Past
Taras Grescoe
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The Problem with Solutions : Why Silicon Valley Can't Hack the Future of Food
Julie Guthman
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Kin : Caribbean Recipes for the Modern Kitchen
Marie Mitchell
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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