Tough Cookies: Tales of obsession, toil and tenacity from Britain's culinary heavyweights

By Wright, Simon

Everlasting Syllabub and the Art of Carving

By Jekyll, Agnes, Glasse, Hannah

Grandmother's Wisdom: Good, Old-Fashioned Advice Handed Down Through the Ages

By Lee Faber

Made in Italy: Food and Stories

By Locatelli, Giorgio

Bombers and Mash: The Domestic Front, 1939-45

By Raynes Minns

The Nasty Bits: Collected Cuts, Useable Trim, Scraps and Bones

By Anthony Bourdain

History in a Glass: Sixty Years of Wine Writing

By Ruth Reichl

A History of the World in 6 Glasses

By Tom Standage

Appetite

By Nigel Slater

The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World (reissued)

By Michael Pollan

Nutritionism: The Science and Politics of Dietary Advice

By Gyorgy Scrinis (Honorary Fellow, University of Melbourne)

Welsh Food Stories

By Carwyn Graves

The Rituals of Dinner: The Origins, Evolution, Eccentricities and Meaning of Table Manners

By Margaret Visser

Food Is Culture

By Massimo Montanari, Albert Sonnenfeld

The WI Cookbook: The First 100 Years

By Mary Gwynn

The Bistro Cookbook

100 Million Years of Food: What Our Ancestors Ate and Why it Matters Today

By Stephen Le

Why Food Matters

By Paul Freedman

Outlander Kitchen: To the New World and Back: The Second Official Outlander Companion Cookbook

By Theresa Carle-Sanders, Diana Gabaldon

Outlander Kitchen: The Official Outlander Companion Cookbook

By Theresa Carle-Sanders, Diana Gabaldon

Gin: The Manual

By Dave Broom

Chewing the Fat: Tasting notes from a greedy life

By Jay Rayner

Bombers and Mash: The Domestic Front 1939-45

By Raynes Minns

Food In England: A complete guide to the food that makes us who we are

By Dorothy Hartley

The Skinny Soup Maker Recipe Book: Delicious Soup Machine Recipes Under 100, 200 and 300 Calories

By CookNation

Wartime Farm: Rediscovering The Skills And Spirit Of World War II

By Peter Ginn, Ruth Goodman, Alex Langlands

Pies: Recipes, History, Snippets

By Struthers, Jane

Food: A Culinary History: A Culinary History from Antiquity to the Present (European Perspectives: A Series in Social Thought and Cultural Criticism)

By Flandrin, Jean–Louis

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture): 18

By Lilia Zaouali

Pepper

By McFadden, Christine