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.

The bad boy of the restaurant world takes us behind the scenes of the industry and exposes all kind of secret behaviour that will certainly shock and may even appal you.

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.

Provides information about the science, history and culture of food and cooking. This book is for those, who have ever wondered why fish goes off quicker than meat; how to tell stale eggs from fresh ones; why you're supposed to leave pancake batter to rest; why chopping onions makes you cry; and about the health benefits of chocolate and alcohol.

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.

Anthony Bourdain is a life-long line cook and author of Kitchen Confidential . Here, he sets off to eat his way around the world. He heads out to Saigon where he eats the still-beating heart of a live cobra, and travels deep into landmined Khmer Rouge territory to find the rumoured Wild West of Cambodia (Pailin).

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.

Presents Julie's story, as she prepares dishes ranging from oeufs en cocotte to bifstek saute au beurre, from Bitch Rice to preparing live lobsters. As the richness of the thousands of sauces she slaves over begins to spread into her life, she begins to find the joie de vivre that has been missing for too many years.

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.

Homer called it a divine substance. Plato described it as especially dear to the gods. From the rural Sichuan province where the last home-made soya sauce is made to the Cheshire brine springs that supplied salt around the globe, the author blends political, commercial, scientific, religious and culinary records into a tale.

Relates the bizarre history of the all-female De La Garza family. Tita, the youngest daughter of the house, has been forbidden to marry, condemned by Mexican tradition to look after her mother until she dies. But Tita falls in love with Pedro, and he is seduced by the magical food she cooks.

Intended for the fans of Anthony Bourdain, this is a collection of his journalism. Containing stories from his worldwide misadventures, it talks about scrounging for eel in the backstreets of Hanoi, the unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, and confessing to lobster-killing guilt.

Shares some of the author's first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. This title also shares the intimacies of her personal life and makes readers feel that they are enjoying a cosy dining-table conversation with a friend.

More deliciously entertaining morsels from the critically acclaimed and bestselling author of THE MAN WHO ATE EVERYTHING

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.

A beautifully illustrated memoir.

A book which brilliantly twists our perception of nature by showing us nature's perspective of us.

Second edition.

Features a repertory of foodstuffs, cooked dishes, and food processes, together with entries that cover the food and foodways of the countries of the world, and the literature of food and cookery. This edition includes articles on topics that reflect the development and universal relevance of food studies.