What shall we have for dinner? Should we choose the organic apple or the conventional? If organic, local or imported? Wild fish or farmed? Low-carb or low-cal? We can eat what nature has to offer, but deciding what we should eat stirs anxiety. This work traces the origin of what is consumed and the implications of it for us and our planet.

Explores the links between Hollywood and the fast food trade, and the tactics used to target ever younger consumers. This title is a meticulously researched account.

Featuring colourful collage illustrations, simple story, die-cut pages and finger-sized holes, this book is suitable for children.

Written by a French-born and bred author, this book shows how to eat with balance and control. It combines memoir, wisdom, wit, delicious recipes, and French common sense.

Shows us how to put food back at the centre of the political and family agenda. This title is part memoir, part journalistic investigation, and is full of original recipes.

THE MAN WHO ATE EVERYTHING was the winner of The Guild of Food Writers Book of the Year and was a bestseller in the UK and US.

There are many foods which Lola doesn't like, so one day Charlie decides to play a trick on her...

When dinosaurs eat their food, what do they do? Part of the popular How Do Dinosaurs... series, this book runs through the gamut of mealtime bad behaviour, concluding with impeccably behaved dinosaur dinner guests.

When Sam-I-am persists in pestering a grumpy grouch to eat a plate of green eggs and ham, perseverance wins the day, teaching us all that we cannot know what we like until we have tried it.

The mouth-watering new book from acclaimed author illustrator, Oliver Jeffers.

'Thinner' - the old gypsy man barely whispers the word. Billy feels the touch of a withered hand on his cheek. 'Thinner' - the word, the old man's curse, has lodged in Billy's mind like a worm, eating at his flesh, at his reason. And with his despair, comes violence.

Presents an author's account of the many disguises she employs to dine undetected when she takes on the much coveted and highly prestigious job of New York Times restaurant critic. Through these spy games, she finds herself changed not just physically, but also in character.

Explores the impact that we have on sea life by overfishing and draws readers attention to some of the ethical choices that they can make.

A guide to what to eat at home, the supermarket, as well as a fast-food restaurant. It also provides nutrition secrets that may lead to fast and permanent weight loss.

Bill Buford worked his way up to being a 'line cook' and then left New York to apprentice himself under the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, and finally, in a town in Northern Italy, becoming an Italian butcher. This is a memoir of Buford's kitchen adventure.

Elizabeth Gilbert is in her thirties, she has a husband, a house, and they're trying for a baby - she doesn't want any of it. A bitter divorce and a turbulent love affair later, she emerges battered and bewildered and realises it is time to pursue her own journey in search of three things she has been missing: pleasure, devotion and balance.

Tells the truth about food so that readers can make informed, educated decisions about what they put in their bodies. This work outlines a way of life that helps readers make healthy choices.

Another lively tale featuring Arthur's little sister

How your diet can help save your life and our world. A topical manifesto for the post foot-and-mouth era - devastating in its accuracy. The sequel to the groundbreaking, 'Diet For a New America'.