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Travelling from Paris to Tokyo, from Seville, Oaxaca and Naples to Istanbul, she investigates the rapid decline of France's pot-au-feu, the misconstrued beginnings of ...
Written by one of the leading experts on food activism, this is the only independent, full-length study of the Slow Food movement. Slow Food is ...
The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant
This book is the story of ...
Eighteen years and countless print runs since Neil Perry first published his philosophy on cooking, The Food I Love has stood the test of time ...
'The discovery of cooking for others again ignited something in me-it gave me meaning, and in some ways it brought me back to life.'
In ...
A collection of the year's top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth.
Culinary creator, writer and community ...
Winner of the Wainwright Prize 2022, this is an astonishing journey through the past, present and future of food, showing why reclaiming a diverse food ...
A Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life-the formidable team of six she collaborated with to shape ...
Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world's favourite lump of carbs.
If the ...
Admired by W. H. Auden as one of the greatest American writers, M. F. K Fisher never focuses on just the food set before her ...
A classic memoir of life in post-war Paris by the legendary celebrity chef. When Julia Child arrived in Paris in 1948, 'a six-foot-two-inch, thirty-six-year-old, rather ...
'An absolute gem' Sunday Times
'A mouthwatering history' The Guardian
In this delicious history of Britain's food traditions, Diane Purkiss invites readers on a ...
With an incredible list of celebrated contributors including DAVID SEDARIS, NAOMI FRY, PATTI SMITH, SIAN CLIFFORD and JIA TOLENTINO, My First Popsicle revels in the ...
With a celebrated food writer as host, a delectable history of Roman cuisine and the world - served one dish at a time.
'There is more ...