Non-fiction

Anthony Bourdain, life-long line cook and bestselling author of Kitchen Confidential, sets off to eat his way around the world. But being Anthony B...

A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Defi...

Hailed as a "grand theory of the American appetite" (Rien Fertel, Wall Street Journal), food historian Paul Freedman's American Cuisine demonstrate...

When Barbara Kingsolver and her family move from suburban Arizona to rural Appalachia, they take on a new challenge: to spend a year on a locally-p...

Antoni Porowski, the food and wine guru on Netflix hit show Queer Eye, invites you to cook delicious dishes in his gorgeous first cookbook, Antoni ...

Asia has always had an abundance of delicious recipes that are traditionally meat and dairy free. Here, Ching-He Huang MBE draws inspiration from a...

Give your breakfast or brunch a global twist and travel the world before lunchtime with this celebration of the most delicious morning meals from a...

The provinces of China are united by their love of a good meal. Each has their own specialties and methods of preparation - all of which are, of co...

Chocolate has beguiled us for millennia. From the spiced drinks sipped by the elite in ancient Mesoamerica to the artisan bars spiked with intrigui...

Coffee is one of the most valuable commodities in the history of the global economy and the world's most popular drug. The very word 'coffee' is on...

In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own ...

The celebrated American food writer M. F. K. Fisher pays tribute to that most delicate and enigmatic of foods: the oyster. She tells of oysters fou...

Who cares about foie gras? As it turns out, many do. In the last decade, this French delicacy—the fattened liver of ducks or geese that have been f...

With an emphasis on great flavours and fresh, seasonal dishes that don't rely on substitutes or hard-to-source ingredients, Áine's style of cooking...

Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world,...

In this culinary exploration of the Mediterranean, Middle East, and North Africa, Diana Henry has gathered together dishes that combine exotic flav...

Chef Janice Wong's approach to cuisine is novel and innovative--she views familiar items in a different light, twisting and combining them in a uni...

Illustrated by Chang Yang The hawker centre is an integral part of Singapore's urban landscape. As they are now easily found all around the island,...

Food made with simple ingredients can create wonderful memories, bring comfort and nourish at the same time. Yet, for a busy person or family, prep...

In 2004, Momofuku Noodle Bar opened in a tiny, stark space in Manhattan's East Village. Its young chef-owner, David Chang, worked the line, serving...

This collection of intimate, illustrated essays by some of America's most well-regarded literary writers explores how comfort food can help us cope...

Eating Animals is the most original and urgent book on the subject of food written this century. It will change the way you think, and change the w...

Chop suey. Sushi. Curry. Adobo. Kimchi. The deep associations Asians in the United States have with food have become ingrained in the American popu...

Welcome to the Farmacy Kitchen, where you will find inspirational ideas for conscious living and delicious recipes for plant-based eating. The Farm...

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfra...

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer...

Finding opportunities for innovation on the path between farmer and table. Even if we think we know a lot about good and healthy food--even if we b...

Since earliest times food has encompassed so much more than just what we eat – whole societies can be revealed and analysed by their cuisine. In th...

Gather Around Cocktails is a collection of 45 recipes that take you through a year of holidays and other unexpected occasions to celebrate with fri...

What is the future of food in light of growing threats from the climate emergency and natural resource depletion, as well as economic and social in...

Gizzi's Healthy Appetite is a collection of over 100 of her favourite recipes - all with a Gizzi twist. Among the array of incredible dishes, insan...

The debate over genetically modified organisms: health and safety concerns, environmental impact, and scientific opinions. Since they were introduc...

Emilie Holmes started Good & Proper Tea with the intention of changing the tea market one cup at a time. Now, in this gorgeously presented book...

"This journey of mine welcomes you to slow down and stop for a moment to digest the purpose of food and eating. To me, food is a catalyst for human...

Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? I...

Written in 1942 to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf has continued to rally readers and cooks during times...

For the first time ever, a comprehensive guide to Singaporean cuisine is available. Featuring over 1,000 recipes of familiar home-cooked and hawker...

Feeling stuck in his life, New York Times food writer Jeff Gordinier met Rene Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly ...

Kyoto is a place that epitomises grace. Simplicity and elegance permeates life in Kyoto - from its architecture to its food. As the ancient capital...

To many, Osaka is a brother to Tokyo. In the kitchen, they have varying styles. As a chef, Osaka might appear to prefer whipping up rather monotono...

"This is a travel guide book that marries my loves - my love for Japanese cuisine, my love for photography, my love for maps and my love for poetry...

Chef and restaurant owner Rene Redzepi is one of the world's most influential culinary figures. Known for his use of foraged and unusual ingredient...

Food can embody our personal history as well as wider cultural histories. But what are the stories we tell ourselves about the kitchen, and how do ...

After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain decided to tell all. From his first oy...

The second city in the highly successful cafe series by Five Finger Mountain belongs to Kyoto. A city grounded in its rich history and tradition. T...

Coffee is one of the most popular beverages in Singapore. But how many of us know what it takes to brew a cuppa? Full-time artist Alvin Mark Tan re...

Having turned 85 years old this year, Madam Choy has a collection of Cantonese recipes which she has kept from newspapers and magazines over the la...

Malaysian food has long been the hidden jewel of South-east Asian cookery - it's a fusion of the Chinese, Malay and Indian cultures that make up Ma...