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Cookery
Fish, Flesh And Good Red Herring: A Gallimaufry
$12.00 AUD
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand...
The Fate of Food: What We'll Eat in a Bigger, Hotter, Smarter World
Author: Amanda Little Format: Hardback Number of Pages: 352 We need to produce more food. With water and food shortages already being felt in some parts of the world, this...
At Christmas We Feast: Festive Food Through the Ages
Author: Annie Gray Format: Paperback Number of Pages: 256 'A joy to immerse oneself in' - Andi Oliver 'In the field of food history, Annie Gray leads the pack' -...
Once Upon a Time We Ate Animals: The Future of Food
Author: Roanne van Voorst Format: Hardback Number of Pages: 288 Combining the ethical clarity of Jonathan Safran Foer's Eating Animals with the disquieting vision of Alan Weissman's bestseller The World...
Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
Author: Mark Bittman Format: Paperback / softback Number of Pages: 384 From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of...
The Best American Food Writing 2022
Author: Sohla El-Waylly Format: Paperback Number of Pages: 256 A collection of the year's top food writing, selected by guest editor Sohla El-Waylly and series editor Silvia Killingsworth. Culinary creator,...
Who Poisoned Your Bacon?: The Dangerous History of Meat Additives
Author: Guillaume Coudray Format: Paperback / softback Number of Pages: 400 Did you know that bacon, ham, hot dogs and salami are classified by the World Health Organization (WHO) as...
Once Upon a Time We Ate Animals: The Future of Food
Author: Roanne van Voorst Format: Hardback Number of Pages: 288 Combining the ethical clarity of Jonathan Safran Foer's Eating Animals with the disquieting vision of Alan Weissman's bestseller The World...
Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book
Author: Mark Bittman Format: Paperback Number of Pages: 384 From hunting and gathering to GMOs and ultra-processed foods, this expansive tour of human history rewrites the story of our species...
The Most Spectacular Restaurant in the World: The Twin Towers, Windows on the World, and the Rebirth of New York
Author: Tom Roston Format: Hardback Number of Pages: 352 The remarkable story of a restaurant on top of the world-built by a legend, destroyed in tragedy-and an era in New...
Eat It Anyway: Fight the Food Fads, Beat Anxiety and Eat in Peace
Author: Eve Simmons and Laura Dennison Format: Paperback Number of Pages: 288 'One cannot think well, love well, sleep well, if one has not dined well.' - Virginia Woolf. The...
The Way We Eat Now: Strategies for Eating in a World of Change
Author: Bee Wilson Format: Paperback / softback Number of Pages: 400 We never snacked like this and we never binged like this. We never had so many superfoods, or so...
Coffeeland: A History
Author: Augustine Sedgewick Format: Paperback / softback Number of Pages: 448 'Thoroughly engrossing ... his literary gifts and prodigious research make for a deeply satisfying reading experience studded with narrative...
Eating Animals
Author: Jonathan Safran Foer Format: Paperback / softback Number of Pages: 352 A passionate expose that serves up the truth about the meat on our plate - and where it's...
My Last Supper: One Meal, a Lifetime in the Making
Author: Jay Rayner Format: Hardback Number of Pages: 304 'You're about to die. What would your final meal be?' An awful lot of people seem to want Jay Rayner dead,...
Who Poisoned Your Bacon Sandwich?: The Dangerous History of Meat Additives
Author: Guillaume Coudray Format: Paperback / softback Number of Pages: 306 The result of more than five years of detailed research, documentary filmmaker Guillaume Coudray's book demonstrates why many in...
The Missing Ingredient: The Curious Role of Time in Food and Flavour
Author: Jenny Linford Format: Paperback / softback Number of Pages: 368 A delightful epicurean adventure through the most essential yet overlooked of culinary ingredients- time. The Missing Ingredient is about...
My Last Supper: One Meal, a Lifetime in the Making
Author: Jay Rayner Format: Paperback / softback Number of Pages: 304 You're about to die. What would your final meal be? This question has long troubled Jay Rayner. As a...
Dumplings: A Global History
Author: Barbara Gallani Format: Hardback Number of Pages: 128 The dumpling has become synonymous with comfort food across the world. Whether stuffed or unfilled, steamed or boiled, many countries have...
Fats A Global History
Author: Michelle Phillipov Format: Hardback Number of Pages: 136 No other food is as nutritionally crucial, symbolically important or controversial as fat. Butter, oil, tallow, lard, schmaltz - culinary fats...