Food Writing
Virginia Trioli knows that enduring joy is often found not in the big moments but in the small. And as a dedicated, almost obsessive, foodie, she believes that food gives us the perfect metaphor for h..
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Charles de Gaulle famously said it was impossible to govern a country with 246 different cheeses. And perhaps he was right. Every French cheese carries an essence of the place where it's made - its hi..
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'I started stitching together my story through a different, universal language: food.' An A-Z of Chinese Food (Recipes Not Included) is not a recipe book, but a deliberate 'anti-glossary' -..
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A mouthwatering anthology of food in literature, encompassing fiction and non-fiction, prose and poetry, and even a smattering of recipes, with one piquant extract for every night of the year. ..
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The world's leading chefs offer inspiration, advice, and life lessons from both in and out of the kitchen To become a great chef or to run a top restaurant, you need to learn from those who have..
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'With its union of practicality and magic, a kitchen is a portal offering extended range and providing unlikely paths out of the ordinary. Offering opportunities to cook, imagine and create ways back ..
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In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen. She has scoured thousands of recipes in cou..
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Your essential guide to eating well from the gut-health expert and publishing phenomenon 'Life-changing' DAVINA McCALL 'A must-read' Dr RUPY AUJLA 'Fascinating' NIGELLA LAWSON 'Empowering' ..
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The story of Britain's fish and chips obsession 'A lyrical, amiable and educational celebration of what may be our greatest achievement: the chippy.' Stuart Maconie Step inside and unwrap this..
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Sophie Merkens takes us on a journey across Aotearoa meeting 37 inspiring women who find meaning and connection through food. From mothers, gardeners, hunters, chefs and hobbyists, their conversations..
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The Times Food Book of the Year.A soul-searching memoir for foodies everywhere. Let award-winning food writer Clare Finney take you on a passionate exploration of food and love. From family feasts to ..
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After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a d..
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'A beautiful Australian who feeds our hearts and souls.' Virginia Trioli When we cook for others, or ourselves, the deepest hunger we feed is love. In her new memoir, respected chef and pa..
$NZ 39.99 Ex Tax: $NZ 39.99
In National Dish, award-winning food writer Anya von Bremzen sets out to investigate the eternal cliche that 'we are what we eat'. Her journey takes her from Paris to Tokyo, from Seville, Oaxaca and N..
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Tracing its earliest incarnations in the city of Pompeii, where Sitwell is stunned by the sophistication of the dining scene, this is a romp through history as we meet the characters and discover the ..
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Why do we cook? Is it just to feed ourselves and others? Or is there something more revolutionary going on? In Small Fires, Rebecca May Johnson reinvents cooking - that simple act of rolling up o..
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From award-winning actor and food obsessive Stanley Tucci comes an intimate and irresistible memoir of life in and out of the kitchen Before Stanley Tucci became a household name with The Devil W..
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'A richly researched food history, gentle memoir and left-field recipe book.' i newspaper 'A dazzling, thorny new essay collection.' Samin Nosrat, New York Times 'A beautiful, fascinatin..
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'A gorgeous collection: if you savour words quite as much as food, this is for you!' NIGELLA LAWSON A deliciously moreish collection of the finest pieces of writing on food. In this big, bea..
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'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI 'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER ______________..
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Every ingredient tells a story - from the fish that started a war, to an oil known as \"liquid gold\" Discover the origins, traditions, and use of the everyday foods served up on our plates, from..
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An illustrated study into the dramatic search for spices through history, and how the pursuit of rare flavours changed and opened up our world. Spices have been highly valued since at least the Bronz..
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Just what is a pudding? We all have our favourites, whether it is a school-dinner jam roly-poly with custard, or a Yorkshire pud with onion gravy, a Burns' Night haggis or the Christmas plum pudding. ..
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'Witty and fascinating ... a guide book that can't help but inspire' independent.co.uk Anthony Bourdain saw more of the world than nearly anyone. His travels took him from his hometown of New Yor..
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