Fergus Butler-Gallie

Grapes of Cloth

Wine: A Global History

By Kathleen Burk

Norma Clarke

Don’t Mind If I Do

The Spinster Cookbook: Culture, Politics and Pleasure in the Single Woman’s Kitchen

By Eli Davies

Molly Pepper Steemson

Behind the Kitchen Curtain

The Anthony Bourdain Reader

By Anthony Bourdain (Edited by Kimberly Witherspoon)

Stephen Smith

Blessed be the Bar

The Pub: Wit, Wisdom & Weirdness on Britain's Best-Loved Establishment

By The Fence

Felicity Cloake

A Tale of Two Toppings

The History of Pizza

By Luca Cesari (translated from Italian by Zachary Nowak)

Thom Eagle

Gut Reactions

Ferment: The Life-Changing Power of Microbes

By Tim Spector

Anna Reid

All Guns Braising

Strong Roots: A Ukrainian Family Story of War, Exile and Hope

By Olia Hercules

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