'Her writing makes your mouth water.' -- Financial Times'Unique among the classics of gastronomic writing . . . a book about adult loss, survival, and love.' -- New York Review of BooksA classic of food writing that redefined the genre, The Gastronomical Me is a memoir of travel, love and loss, but above all hunger.In 1929 M.F.K. Fisher left America for France, where she tasted real French...

Fortnum & Mason Food Book of the Year 2016We are not born knowing what to eat. We all have to learn it as children sitting expectantly at a table. For our diets to change, we need to relearn the food experiences that first shaped us.Everyone starts drinking milk. After that it’s all up for grabs.We are not born knowing what to eat; we each have to figure it out for ourselves. From childhood onwards, we learn how big a portion is and how sweet is too sweet. We learn ...

WINNER OF A GUILD OF FOOD WRITERS AWARD 2024 for BEST GENERAL COOKBOOKA TIMES and GUARDIAN BOOK OF THE YEAR 2023NIGELLA LAWSON'S COOKBOOK OF THE YEAR‘Notes from a lifetime of reading, thinking, cooking and eating’ Diana HenryThe Secret of Cooking is packed with solutions for how to make life in the kitchen work better for you, whether you are cooking for yo...

Fortnum & Mason Food Book of the Year 2020We never snacked like this and we never binged like this. We never had so many superfoods, or so many chips. We were never quite so confused about food, and what it actually is.A riveting exploration of the hidden forces behind what we eat, The Way We Eat Now explains how modern food has transformed our lives and our world. To re-establish eating as something that gives us both joy and heal...

‘This book can’t give you a six-pack in seven days or the skin of a supermodel. But I can promise that if you make even a few of these adjustments, your eating life will alter for the better in ways that you can sustain.’This Is Not A Diet Book is a collection of calm, practical tips and ideas on healthier, happier eating from award-winning food writer Bee Wilson.From unsweetening your palate to rethinking the lunchtime sandwich, This Is Not A Diet Boo...

Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live.A wooden spoon - most trusty and loveable of kitchen implements - looks like the opposite of 'technology', as the word is normally understood. But look closer. Is it oval or round?...

'Highly persuasive ... a well-organised and solid dossier that alerts us to legalised chemical trickery' Joanna Blythman, The Spectator'A bombshell book' Daily Mail'Eye-opening and important . . . a book full of righteous anger' Bee Wilson, from her ForewordDid you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as 'category 1 carcinogens'?Wou...

Supper for one? Whether you're a career girl, bedsitter or bachelor, this vintage 1950s cookery gem introduced by Bee Wilson is ' wonderful ... funny and full of charm' (India Knight) including 'lots of ideas worth nicking' (Rachel Cooke)The Career Woman (who buys a chicken as a treat)The Bedsitter (who experiments with newfangled gadgets)The Old Lady (who feeds her menagerie of pets)...

Winner of the André Simon Food Book AwardShortlisted for the Fortnum & Mason Food Book Award‘Extraordinary’ TELEGRAPH ⭐⭐⭐⭐⭐'Delightful' GUARDIAN'Bee Wilson is one of my favourite writers and this may be her best book' CHRIS VAN TULLEKENThis strikingly original account from award-winning food writer Bee Wilson charts how everyday objects take on deepl...

Dine with beloved writers in this 'utterly charming' (Nina Stibbe) new anthology of their very own favourite recipes, introduced by Bee Wilson.Agatha Christie's hot bean salad.Jack Kerouac's green pea soup.Joan Didion's Mexican chicken.Allen Ginsberg's cold summer borscht.Daphne du Maurier's sloe gin.Christopher Isherwood's brownies.George Orwell's plum cake.Have you ever wondered w...

Featuring a forward by a bestselling food writer from The Telegraph, this collection from the newspaper's archives celebrates all things culinary.The opening of the Savoy in 1889, with Auguste Escoffier at the helm of its kitchen, rang in the new era of the celebrity chef. Though food is intrinsic to our very existence, the public's interest was piqued and our pursuit of gastronomy has been on the rise ever since. Fortunately, The T elegraph has be...

The humble peanut butter and jelly or bologna and cheese or corned beef on rye—no matter your cooking expertise, chances are you’ve made and eaten countless sandwiches in your lifetime. It’s quick, it’s simple, and it’s open to infinite variety and inventiveness. If there’s something bread- or bun-like in your cupboard, there is a sandwich waiting to happen.Though sandwiches are a near-universal food, their origin can be traced to a very precise historical figure: John Montagu, the...