Eating to Extinction : The World's Rarest Foods and Why We Need to Save Them
Dan Saladino
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This Is Vegan Propaganda : (And Other Lies the Meat Industry Tells You)
Ed Winters
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English Food : A People's History
Diane Purkiss
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My Life in Food : A Memoir
Albert Roux
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Borough Market: Edible Histories : Epic tales of everyday ingredients
Mark Riddaway
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Spoon-Fed : The #1 Sunday Times bestseller that shows why almost everything we've been told about food is wrong
Tim Spector
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Of Cabbages and Kimchi : A Practical Guide to the World of Fermented Food
James Read
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Africa Is Not A Country : Breaking Stereotypes of Modern Africa
Dipo Faloyin
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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The Almanac: A Seasonal Guide to 2023 : THE SUNDAY TIMES BESTSELLER
Lia Leendertz
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Cider Planet : Exploring the Producers, Practices, and Unique Traditions of Craft Cider and Perry from Around the World
Claude Jolicoeur
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The Forager's Calendar : A Seasonal Guide to Nature's Wild Harvests
John Wright
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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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The Seed Detective : Uncovering the Secret Histories of Remarkable Vegetables
Adam Alexander
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Borough Market: The Knowledge : Produce - Skills - Recipes
Angela Clutton
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A Brief History of Pasta : The Italian Food that Shaped the World
Luca Cesari
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The British Cookbook : authentic home cooking recipes from England, Wales, Scotland, and Northern Ireland
Ben Mervis
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My Life in France : The Life Story of Julia Child - 'exuberant, affectionate and boundlessly charming' New York Times
Julia Child
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At Christmas We Feast : Festive Food Through the Ages
Annie Gray
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This Is Your Mind On Plants : Opium-Caffeine-Mescaline
Michael Pollan
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What the Flock! : Raising kids, rearing animals and other misadventures on our family farm
Sally Urwin
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The Perfect Tonic : The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktails
Camper English
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The Canny Cook : Freezer & storecupboard meals on a budget
Phil Vickery
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The Meat Paradox : 'Brilliantly provocative, original, electrifying' Bee Wilson, Financial Times
Rob Percival
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