Lucy Lethbridge

Matters of Knife & Death

The Heart-Shaped Tin: Love, Loss and Kitchen Objects

By Bee Wilson

Norma Clarke

From Baghdad to Brent

Chopping Onions on My Heart: On Losing and Preserving Culture

By Samantha Ellis

Julian Baggini

Feast & Famine

Food Fight: From Plunder and Profit to People and Planet

By Stuart Gillespie

Druin Burch

From Bad to Wurst

Three Books for your Kitchen Shelf

Henrietta L Moore

The Fat is in the Fire

How the World Eats: A Global Food Philosophy

By Julian Baggini

Thomas Blaikie

No Prawns Were Harmed

Crunch: An Ode to Crisps

By Natalie Whittle

Edward Brooke-Hitching

From Beer Street to Gin Lane

Drink Maps in Victorian Britain

By Kris Butler

Pen Vogler

Cooking the Books

Lucy Lethbridge

Jam Yesterday

Stuffed: A History of Good Food and Hard Times in Britain

By Pen Vogler

Owen Matthews

Feeding the Great Bear

What’s Cooking in the Kremlin: From Rasputin to Putin, How Russia Built an Empire with a Knife and Fork

By Witold Szabłowski (Translated from Polish by Antonia Lloyd-Jones)

Simon Heffer

A Bottle of Château Maldon, Please

Vines in a Cold Climate: The People Behind the English Wine Revolution

By Henry Jeffreys

Matthew Smith

The Hives and the Hive-Nots

Allergic: How Our Immune System Reacts to a Changing World

By Theresa MacPhail

Daisy Garnett

Plum’s the Word

The Flavour Thesaurus: More Flavours

By Niki Segnit

Dan Saladino

Fork in the Road

Ravenous: How to Get Ourselves and Our Planet into Shape

By Henry Dimbleby with Jemima Lewis

Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food… and Why Can’t We Stop?

By Chris van Tulleken

Christopher Ross

Happy Family

The Woks of Life

By Bill, Judy, Sarah & Kaitlin Leung

Clarissa Hyman

A Wallet Full of Rye

Edible Economics: A Hungry Economist Explains the World

By Ha-Joon Chang

Keith Miller

Ceps & the City

Three books for the kitchen shelf

Tim Lang

Health Nuts

Food for Life: The New Science of Eating Well

By Tim Spector