Joseph Delaney used to be an English teacher, before becoming the best-selling author of the Spook's series, which has been published in 30 countries and sold over 4.5 million copies worldwide. The first book, The Spook's Apprentice, was adapted into a major motion picture starring Jeff Bridges and Julianne Moore.

Joseph Delaney

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Augustine Sedgewick

Coffee is one of the most valuable commodities in the history of the global economy and the world's most popular drug. The very word 'coffee' is one of the most widespread on the planet. Augustine Sedgewick's brilliant new history tells the hidden and surprising story of how this came to be, tracing coffee's 400-year transformation into an everyday necessity. 
 
The story is one that few coffee drinkers know. It centres on the volcanic highlands of El Salvador, where James Hill, born in the slums of nineteenth-century Manchester, founded one of the world's great coffee dynasties. In the process, Hill helped to turn El Salvador into perhaps the most intensive monoculture in modern history, a place of extraordinary productivity, inequality and violence. 
 
The book follows coffee from the Hill family plantations into the supermarkets, kitchens and work places of the United States, and finally into today's omnipresent cafés. Sedgewick reveals the unexpected consequences of the rise of coffee, which reshaped large areas of the tropics, transformed understandings of energy, and ultimately made us dependent on a drug served in a cup.

Coffeeland

A History

Amelia Freer

"I think it was Henry James who said that the two most beautiful words in the English language were 'summer afternoon', and I have to say that I wholeheartedly agree with him." 
 
In this brand new ebook nutritional therapist Amelia Freer shares exclusive mouth-watering recipes to help you nourish your body and step into summer. 
 
The recipes are accompanied by beautiful photographs and are free from gluten, refined sugar and dairy. Amelia will give you confidence in the kitchen, equipping you with the knowledge of which fruit and vegetables are in season, tasty barbecue ideas and delicious meals to feed friends and family with. 
 
The recipes include: 
· Monkfish kebabs 
· Chicken z'atar skewers 
· Heritage tomato salad 
· Raspberry and lemon muffins 
 
So get set to be inspired and get healthy for summer.

Cook, Nourish, Glow: Step into Summer

Olivia Potts

Olivia Potts' mother died when she just twenty-five. Stricken with grief, she did something life changing and rather ridiculous: she gave up a high-flying legal career to study at the notoriously difficult Le Cordon Bleu, despite not being able to cook. No one ever told Olivia you couldn't bake your way to happiness - but could you?

A Half Baked Idea

Winner of the Fortnum & Mason’s Debut Food Book Award

Jamie Oliver

Jamie revolutionises delicious healthy family meals by going back to basics in the kitchen. In this beautiful reissue here, you'll find everything you need to make cooking inspiring and accessible to everyone. 
 
In 'Family Tree' he takes recipes several different ways, giving you confidence whilst at the same time hoping to get you hooked on learning more. He also reveals the world's most-loved food from a global website survey he conducted: the Top Ten dishes that families love to eat together. 
 
From exciting dishes inspired by Jamie's travels including Southern Indian Rice and Seafood Soup to family favourites like flaky Chicken and sweet Leek Pie and Banana and Blueberry French Toast, there's something in Jamie's Dinners for everyone (even the most fussy eaters)! 
 
'Superb, fabulous, brilliant' Daily Mail 
 
'Whether you're a seasoned pro or a complete novice, this book should be a vital ingredient on your kitchen shelves' Company 
 
'The Jamie Effect is being felt not just in schools but in households all over Britain. We must rejoice in the national treasure he is' Vanessa Feltz, Daily Express

Jamie's Dinners

Kerryann Dunlop

Jamie has chosen his favourite subjects for this Food Tube series; Kerryann's Family Cookbook recipes fulfil Jamie's high food standards of quality, flavour and fun. 
Kerryann takes you from snacks to evening meals with advice for getting kids more involved in cooking and eating different foods. 
With plenty of tips to get the most out of fresh, simple ingredients, Kerryann's recipes show that it's more than possible to eat delicious food on a budget. 
Simple twists on meat, fish and veg classics include: Homemade fish fingers and minty smashed peas; Potato, chickpea and cauliflower curry and Majestical mac 'n' cheese.

Jamie's Food Tube: The Family Cookbook

Dave Eggers

Mokhtar grew up in San Francisco, one of seven siblings in a tiny apartment, raised by Yemeni immigrant parents. As a young man he learned of the true origins of coffee making - an ancient art born in Yemen, the secret stolen by European colonisers - and became determined to resurrect the ancient art of Yemeni coffee. 
 
Mokhtar dedicated himself to coffee, quickly becoming one of the world's leading experts, the first Arab in the world to qualify as a 'Q Grader'. But while visiting Yemen on a research trip, he was caught in the maelstrom of sudden civil war. The US Embassy closed its doors, and so Mokhtar embarked on a nail-biting adventure - to escape the country with his precious coffee samples intact. 
 
The Monk of Mokha is heart-pounding adventure story, a tale of underdog entrepreneurship and true passion, and a fascinating modern take on the great American dream.

The Monk of Mokha

James Watt

Don't waste your time on bullshit business plans. Forget sales. Put everything on the line for what you believe in. 
 
These mantras have turned BrewDog into one of the world's fastest-growing drinks brands, famous for beers, bars and crowdfunding. 
 
Founded by a pair of young Scots with a passion for great beer, BrewDog has catalysed the craft beer revolution, rewritten the record books and inadvertently forged a whole new approach to business. 
 
In Business for Punks, BrewDog co-founder James Watt bottles the essence of this success. From finances ('chase down every cent') to marketing ('lead with the crusade, not the product') this is an anarchic, indispensable guide to thriving on your own terms.

Business for Punks

Break All the Rules – the BrewDog Way

Alex Kapranos

In September 2005, Alex Kapranos began writing about what he ate while touring the world with the rock band Franz Ferdinand. The writing is as much about where he eats and the people he eats with as the unusual flavours he tastes on the road. 
 
Whether it&rsquo;s munching donuts with cops in Brooklyn, swallowing bull&rsquo;s balls with the band in Buenos Aires or queuing for a saveloy in South Shields, these are surprising and vivid snapshots of life on the road. 
 
Funny, poignant, sickening or sexual depending on the situation, the material, both new and previously published in the Guardian, is fascinating and entertaining.

Sound Bites

Eating on Tour with Franz Ferdinand

Robert Penn

'Charming, important . . . a journey of discovery' Telegraph 
 
Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today. 
 
Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity. 
 
'Compelling, vivid . . . Slow Rise will be welcomed by the new bread geeks' Spectator

Slow Rise

A Bread-Making Adventure

Samuel Pepys

As well as being the most celebrated diarist of all time, Samuel Pepys was also a hearty drinker, eater and connoisseur of epicurean delights, who indulged in every pleasure seventeenth-century London had to offer. 
 
Whether he is feasting on barrels of oysters, braces of carps, larks' tongues and copious amounts of wine, merrymaking in taverns until the early hours, attending formal dinners with lords and ladies or entertaining guests at home with his young wife, these irresistible selections from Pepys's diaries provide a frank, high-spirited and vivid picture of the joys of over-indulgence - and the side-effects afterwards.

The Joys of Excess

The Sorted Crew

Ben Ebbrell

The next time your friends show up on your doorstep without warning, don't simply reach for the takeaway menu because we've got a whole host of ideas to fill you up. From dishes that beat the takeaway to some good old cinema snacks, this chapter has it all. Recipes include: Stuffed Tacos, Popcorn Chicken, Hoisin Ribs and Salt 'n' Pepper Wings. 
 
Food with Friends is the second cookbook from The Sorted Crew, with recipes by Ben Ebbrell. It's the ultimate guide for entertaining friends in a fun and fuss-free way, from romantic suppers and family barbecues to curry nights for hungry hordes. Whether you're cooking for two or twenty, Food with Friends by The Sorted Crew is THE book for easy entertaining.

Fast Food Snacks

We've added our own little Sorted twist to a whole bunch of dinners that everyone knows and loves, helping you to break up your usual routine of recipes that you cook week in week out. When the average person in the UK only knows six recipes you can see why Britons spend so much money on ready meals, takeaways or eating out, so with our take on family favourites we'll have you loving homecooked meals and saving a little bit of cash as well! 
 
Recipes include: Smashed Roots Shepherd's Pie, Slow-cooked Hunter's Chicken, Bacon and Butternut Pasta Bake and Apple Charlotte and Custard. 
 
Food with Friends is the second cookbook from The Sorted Crew, with recipes by Ben Ebbrell. It's the ultimate guide for entertaining friends in a fun and fuss-free way, from romantic suppers and family barbecues to curry nights for hungry hordes. Whether you're cooking for two or twenty, Food with Friends by The Sorted Crew is THE book for easy entertaining.

Family Favourites

Elizabeth David

'She has the intelligence, subtlety, sensuality, courage and creative force of the true artist' - Wine and Food 
 
A classic in its genre, An Omelette and a Glass of Wine compiles Elizabeth David's short pieces on food and wine. 
 
A bestseller when it was first published in 1984, much of David's finest writing featured in magazines and newspapers such as the Spectator, the Sunday Times and Harper's, and these pieces contain tantalizing glimpses of her very private life. 
 
An Omelette and a Glass of Wine is an exquisite collection that demonstrates the talent that made Elizabeth David the most celebrated food writer of her time.

An Omelette And a Glass of Wine

Bee Wilson

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. 
 
This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. 
 
Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer. 
 
'A cracking good read, as enjoyable as it is enlightening' Raymond Blanc, Chef-Patron 'Le Manoir aux Quat'Saisons' 
 
'Wonderful ... Witty, scholarly, utterly absorbing and fired by infectious curiosity' Lucy Lethbridge, Observer 
 
'[A] delightfully informative history of cooking and eating from the prehistoric discovery of fire to twenty-first-century high-tech, low-temp soud-vide-style cookery' ELLE magazine 
 
'A graceful study' Steven Poole, Guardian

Consider the Fork

A History of How We Cook and Eat

David Flynn

Stephen Flynn

David and Stephen Flynn put fun, deliciousness and friendship at the heart of their cooking. By showing that vegetarian food is endlessly varied, packed full of flavour and amazingly easy to prepare they want to spread the love for fruit and veg! 
 
The World of the Happy Pear is inspired by David and Stephen's family, friends and the international team at their legendary café. It includes over 100 mouth-watering and totally doable recipes - like Grilled Halloumi Burger with Sweet Chilli Ketchup &amp; a Garlic Tahini Mayo ... Fennel, Ruby Grapefruit, Avocado &amp; Blueberry Salad ... Chocolate &amp; Salted Caramel Tart. 
 
There is advice on getting children to love the stuff that's good for them and top tips on the tasty vegetarian approach to everything from BBQs and burgers to ice cream and Pavlova. 
 
Become part of the world of the Happy Pear and discover a feast of healthy yummy food that will transform your eating!

The World of the Happy Pear

Over 100 Simple, Tasty Plant-based Recipes for a Happier, Healthier You

Albert Jack

Did you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word 'salary' comes from Roman soldiers being paid their wages in salt? 
 
Why do we eat goose (or turkey) at Christmas? Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? Who was the original Earl Grey and what sauce was inspired by Parliament? What dish was invented by Greek bandits on the run? Why were hot cross buns seen as magical and what's so rebellious about a haggis or medicinal about a gin and tonic? Did you know what the romantic history is behind the Bakewell Pudding? 
 
Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). What Caesar Did For My Salad is bursting with fascinating insights, characters and enough stories to entertain a hundred dinner parties.

What Caesar Did For My Salad

The Secret Meanings of our Favourite Dishes

David Gillespie

David Gillespie was fat, lethargic, the father of six kids under nine - and had failed at every diet out there. But when he cut out sugar he started to lose weight dramatically, and kept it off. Slim, with new reserves of energy, David set out to investigate the connection between sugar, our soaring obesity rates and some of the more worrying diseases of the twenty-first century. 
Part personal story, part self-help and part exposé of the food manufacturing industry, this is a must-read for those on the endless treadmill of dieting and weight gain.

Sweet Poison

Learn how to break your addiction with sugar for life

Pete Brown

In Britain, we have always had an awkward relationship with food.  We've been told for so long that we are terrible cooks and yet according to a recent YouGov survey, our traditional food and drink are more important than the monarchy and at least as significant as our landscape and national monuments in defining a collective notion of who we are. Taking nine archetypically British dishes - Pie and Peas, A Cheese Sandwich, Fish and Chips, Spag Bol, Devonshire Cream Tea, Curry, The Full English, The Sunday Roast and a Crumble with Custard - and examining them in their perfect context, Pete Brown reveals just how fundamental food is to our sense of identity, perhaps even our sense of pride, and the ways in which we understand our place in the world.

Pie Fidelity

In Defence of British Food

Jane Grigson

The companion to &quot;Vegetable Book&quot;, this is an alphabetical guide to fruit, from apple, apricot and arbutus to sorb apple, strawberry and water-melon. The author adds fragments of history or poetry, and explains the &quot;why' as well as the &quot;how&quot; of cookery.

Jane Grigson's Fruit Book

Julie Powell

Trapped in a boring job and living in a tiny apartment in New York, Julie Powell regularly finds herself weeping on the way home from work. Then one night, through her mascara-smudged eyes, Julie notices that the few items she's grabbed from the Korean grocery store are the very ingredients for Potage Parmentier, as described in Julia Childs' legendary cookbook, Mastering the Art of French Cooking. And The Project is born. 
 
Julie begins to cook - every one of the 524 recipes in the book, in the space of just one year. This is Julie's story, as gradually, from oeufs en cocotte to bifstek sauté au beurre, from "Bitch Rice" to preparing live lobsters, she realises that this deranged Project is changing her life. The richness of the thousands of sauces she slaves over is beginning to spread into her life, and she begins to find the joie de vivre that has been missing for too many years.

Julie & Julia

My Year of Cooking Dangerously

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