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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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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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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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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The Forager's Calendar : A Seasonal Guide to Nature’s Wild Harvests
John Wright
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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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Drink Maps in Victorian Britain
Kris Butler
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How Would You Like Your Mammoth? : 12,000 Years of Culinary History in 50 Bite-Size Essays
Uta Seeburg
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The Impactful Vegan : How You Can Save More Lives and Make the Biggest Difference for Animals and the Planet
Robert Cheeke
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Animal Liberation Now
Peter Singer
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Everyday Eating : Food, Taste and Trends in Britain since the 1950s
Alan (The University of Manchester) Warde
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The Kingdom of Rye : A Brief History of Russian Food
Darra Goldstein
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Imperial Wine : How the British Empire Made Wine's New World
Jennifer Regan-Lefebvre
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Societal Deception : Global Social Issues in Post-Truth Times
Geoffrey Lawrence
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