In Six at the Table, regular contributor to RTÉ Sunday Miscellany Sheila Maher tells the story of her childhood through meals shared around the kitchen table – and occasionally from the boot of the car on long family trips – and celebrates the central role that the food lovingly prepared by her mother played in her younger years.Exotic Lilt and exploding Moondust have their thrills, but it is her mother’s Sunday roasts, steak and kidney pies and home-made Jaffa ca...

Now with an updated foreword by Elizabeth Day and afterword by Nigel Slater, twenty years later Toast has become a classic food memoir, detailing all the food, recipes and cooking that have marked Nigel’s passage from greedy schoolboy to great food writer.Whether relating his mother’s ritual burning of the toast, his father’s dreaded Boxing Day stew or such culinary highlights of the day as Arctic Roll and Grilled Grapefruit (then considered something of a...

**Award-winning food writer Bee Wilson’s secret history of kitchens, showing how new technologies—from the fork to the microwave and beyond—have fundamentally shaped how and what we eat“Like having a long dinner table discussion with a fascinating friend…. A pure joy to read.”—Los Angeles Times**Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. But these tools have also...

'Brilliant' MAIL ON SUNDAYSi King and Dave Myers, AKA the Hairy Bikers have travelled an interesting road. Born in the north of England, both Si and Dave had their childhood challenges. For Si, being bullied as the fat kid in class was part of his daily school routine. For Dave, his life changed when he became a childhood carer for his mother. But through the challenges of their early years came a love of really good food.And it was food that brought Si and...

"How to Eat a Small Country shares a few key traits with Elizabeth Gilbert’s Eat, Pray, Love in particular an infectiously likeable narrator and mouthwatering descriptions of European food. But Finley’s memoir is less precious, more honest, and ultimately more rewarding." -- Boston GlobeA professionally trained cook turned stay-at-home mom, Amy Finley decided on a whim to send in an audition tape for season three of The Next Food Network Star, and the imp...

Peter Singer, the groundbreaking ethicist whom The New Yorker calls the most influential philosopher alive teams up again with Jim Mason, his coauthor on the acclaimed Animal Factories, to set their critical sights on the food we buy and eat: where it comes from, how it is produced, and whether it was raised humanely.The Ethics of What We Eat explores the impact our food choices have on humans, animals, and the environment. Recognizing that not all of us ...

Shortlisted, 2018 Taste Canada Awards and 2018 Writers' Federation of New Brunswick Book Award for Non-FictionLonglisted, 2018 RBC Taylor PrizeJan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn't keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn't pass...

The New York Times restaurant critic's heartbreaking and hilarious account of how he learned to love food just enoughFrank Bruni was born round. Round as in stout, chubby, and always hungry. His relationship with eating was difficult and his struggle with it began early. When named the restaurant critic for The New York Times in 2004, he knew he would be performing one of the most watched tasks in the epicurean universe. And with food his friend a...

"Intimate and far-reaching . . . Khosrova's ambitious project is a successful, fascinating account of a common dairy product" ( Publishers Weekly).It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it finally gets its due.After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrov...

A cornucopia of culinary essays from "the Henry Miller of food writing. His passion is infectious" (Jeffrey A. Trachtenberg, The Wall Street Journal).Jim Harrison was one of this country's most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. For more than twenty years, he also wrote some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: "To read this book is...

“Hot sex, looking good, scoring journalistic triumphs . . . nothing made Alyssa love herself enough until she learned to cook. There's a racy plot and a surprising moral in this intimate and delicious book.”--Gael Greene, creator of Insatiable-Critic.com and author of *Insatiable: Tales from a Life of Delicious ExcessApron Anxiety* is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with...the kitchen....

**The enchanting autobiography of the seven-time James Beard Award-winning cookbook author and acclaimed actress who taught America how to cook Indian food.“Wistful, funny and tremendously satisfying.... Jaffrey's taste memories sparkle with enthusiasm, and her talent for conveying them makes the book relentlessly appetizing." —The New York Times Book Review**Whether climbing the mango trees in her grandparents' orchard in Delhi or picnicking in the Himalayan footh...