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A A Gill

Andrew Swanston read law at Cambridge, but was inspired to write by his lifelong interest in early modern history. His Thomas Hill novels – The King’s Spy, The King’s Exile and The King’s Return – are set against the backdrops of the English Civil War, Cromwell’s Commonwealth and the early Restoration respectively. He is also the author of Waterloo: The Bravest Man and Beautiful Star and Other Stories. His first historical thriller set during the reign of Elizabeth I – Incendium (published in paperback as The Incendium Plot) – introduced readers to the academic, lawyer and intelligencer Dr Christopher Radcliff, whose adventures continue in Chaos. Andrew Swanston lives in Surrey.

A D Swanston

A E Langsford

A G Hopkins

A. J. BAIME is the New York Times best-selling author of The Arsenal of Democracy: FDR, Detroit, and an Epic Quest to Arm an America at War and Go Like Hell: Ford, Ferrari, and Their Battle for Speed and Glory at Le Mans. Both books are in development for major motion pictures. Baime is a longtime regular contributor to the Wall Street Journal, and his articles have also appeared in the New York Times, Popular Science, and Men’s Journal. He lives in Granite Bay, California. Visit him at facebook.com/ajbaime and trumanbook.com.

A J Baime

A J Jacobs

A J P Taylor

Anthony James Pollard is a British medieval historian, specialising in the fifteenth century and in particular the Wars of the Roses. A leading authority in the field, he is profesor emeritus of Teesside University. His books include North-Eastern England during the Wars of the Roses, Richard III and the Princes in theTower, Imagining Robin Hood: the Late Medieval Stories in Historical Context and Warwick the kingmaker: Politics, Power and Fame.

A J Pollard

A J Rochester

A K Benjamin is a clinical neuropsychologist and the author of Let Me Not Be Mad: A Story of Unravelling Minds.

A K Benjamin

A. L. Berridge read English at Oxford, and taught for ten years before moving into television, where her production credits range from period drama and thrillers to long-running soaps. She has written two previous novels, Top Ten besteller Honour and the Sword and In the Name of the King. Into the Valley of Death is her third novel.

A L Berridge

Alison Gaylin's first job was as a reporter for a celebrity tabloid, which sparked a lifelong interest in writing about people committing despicable acts. More than a decade later, she wrote and published her Edgar-nominated first novel, HIDE YOUR EYES. 
 
She's since published nine more books, including the USA Today and international bestselling Brenna Spector suspense series, which has been nominated for the Edgar, Anthony and Thriller awards and won the Shamus award. 
 
She lives in upstate New York with her husband, daughter, cat and dog.

A L Gaylin

A Maxwell-Hyslop

A McArthur

A P Wavell

A.S. Webb is the Sunday Times bestselling author of Daughter of Chaos, the first instalment of The Dark Pantheon Trilogy. She is inspired by stories rooted in history and mythology, that push the boundaries of imagination and urge us to reflect on what it means to be human.

A S Webb

A. A. Dhand is the author of six previous novels, and has been shortlisted for the CWA Steel Dagger Award. His DI Harry Virdee novels are currently being adapted for TV by the BBC. He was raised in Bradford and spent his youth observing the city from behind the counter of a small convenience store. After qualifying as a pharmacist, he worked in London and travelled extensively before returning to Bradford to start his own business and begin writing. The history, diversity and darkness of the city have inspired all his novels. For more information about A. A. Dhand and his books, follow him on X @aadhand, and on Instagram @aa_dhand.

A. A. Dhand

A. A. Gill

A. A. Milne

A. Anatoli

A. B. Poranek grew up sharing her time between Ontario, Canada and rural Poland, and eventually completed a veterinary degree at the Warsaw University of Life Sciences. A lover of mythology and history, she enjoys exploring both in her writing. Her debut novel, Where the Dark Stands Still, an instant New York Times bestseller, is an ode to Poland's folktales, while A Treachery of Swans transports readers to a world inspired by 17th century France.

A. B. Poranek

A. Bradley

Professor A. C. Grayling is Principal of the New College of the Humanities at Northeastern University, London, and a Supernumerary Fellow of St Anne's College, Oxford. He has written and edited over thirty books on philosophy, history, science and current affairs. For several years he wrote columns for the Guardian newspaper and The Times and was the chairman of the 2014 Man Booker Prize.

A. C. Grayling

A.D. Miller is the author of Snowdrops, The Earl of Petticoat Lane and The Faithful Couple. Snowdrops was a bestseller and was shortlisted for many prizes including the Man Booker and the CWA Gold Dagger. It was translated into 25 languages. As Moscow Correspondent of The Economist A.D. Miller has travelled across the former Soviet Union and covered the Orange Revolution in Ukraine; he is now the magazine’s Culture Editor based in London. 
 
admillerbooks.com

A. D. Miller

A. E. Ellis

A. E. W. Mason

A. Humphreys

A. Igoni Barrett was born in Port Harcourt, Nigeria, in 1979 and lives in Lagos. He is a winner of the 2005 BBC World Service short story competition, the recipient of a Chinua Achebe Center Fellowship, a Norman Mailer Center Fellowship, and a Rockefeller Foundation Bellagio Center Residency. His short story collection, Love is Power, or Something Like That, was published in 2013. In 2014 he was named on the Africa39 list of sub-Saharan African writers under 40. Blackass is his first novel.

A. Igoni Barrett

The short life of A.J.A. Symons (1900-41) was described by his biographer as an intricate and largely harmless confidence trick. His many interests included the collection of musical boxes and rare books as well as the study and practice of forgery; they left him time to edit an anthology of Edwardian verse and compose studies of H.M. Stanley and other notable figures. He is remembered for The Quest for Corvo, one of the most remarkable biographies ever written, and for co-founding the Wine and Food Society.

A. J. A. Symons

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Tim Spector

'Life-changing' DAVINA McCALL 
'A must-read' Dr RUPY AUJLA 
'Fascinating' NIGELLA LAWSON 
'Empowering' LIZ EARLE 
 
**AS HEARD ON THE DIARY OF A CEO PODCAST** 
 
**THE BOOK THAT INSPIRED THE FOOD FOR LIFE COOKBOOK** 
 
Food is our greatest ally for good health, but the question of what to eat in the age of ultra-processed food has never seemed so complicated. 
Drawing on cutting-edge research and personal insights, Professor Tim Spector offers clear answers in this definitive, easy-to-follow guide to the new science of eating well. 
 
Empowering and practical, Food for Life is nothing less than a new approach to how to eat - for our health and the health of the planet. 
 
‘No fads, no nonsense, just practical, science-based advice on how to eat well’ Daily Mail, Books of the Year 
 
'A rigorously academic book that welcomes the layperson with open arms' The Times 
 
** A THE TIMES and SUNDAY TIMES BOOK OF THE YEAR** 
** WINNER OF THE FORTNUM & MASON SPECIAL AWARD **

Food for Life

Your Guide to the New Science of Eating Well

Lizzie Collingham

Bourbons. Custard Creams. Rich Tea. Jammie Dodgers. Chocolate Digestives. Shortbread. Ginger snaps. Which is your favourite? 
 
 British people eat more biscuits than any other nation; they are as embedded in our culture as fish and chips or the Sunday roast. We follow the humble biscuit's transformation from durable staple for sailors, explorers and colonists to sweet luxury for the middling classes to comfort food for an entire nation. Like an assorted tin of biscuits, this charming and beautifully illustrated book has something to offer for everyone, combining recipes for hardtack and macaroons, Shrewsbury biscuits and Garibaldis, with entertaining and eye-opening vignettes of social history.

The Biscuit

The History of a Very British Indulgence

Bill Buford

From the author of the widely acclaimed Heat, an exhilarating account of Bill Buford's adventures in the world of French cooking. 
 
'A romping, chomping, savoury tour de force... Hilarious' Simon Schama 
 
What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and (with his wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. 
 
But what was meant to be six months in a new city turns into a wild five-year odyssey. As Buford apprentices at Lyon's best boulangerie, studies at a legendary culinary school and cooks at a storied Michelin-starred restaurant, he discoveries the true grit, precision and passion of the French kitchen. 
 
'Hugely entertaining' Observer 
 
'Rollicking, food-stuffed entertainment... Gourmets and gourmands will savour this' Spectator

Dirt

Adventures in French Cooking from the bestselling author of Heat

Michael Booth

**Shortlisted for the 2017 André Simon Food and Drink Book Awards** 
**Shortlisted for the 2018 Fortnum &amp; Mason Food Book Award** 
 
'The next Bill Bryson.’ New York Times 
 
Food and travel writer Michael Booth and his family embark on an epic journey the length of Japan to explore its dazzling food culture. They find a country much altered since their previous visit ten years earlier (which resulted in the award-winning international bestseller Sushi and Beyond). 
 
Over the last decade the country’s restaurants have won a record number of Michelin stars and its cuisine was awarded United Nations heritage status. The world’s top chefs now flock to learn more about the extraordinary dedication of Japan’s food artisans, while the country’s fast foods – ramen, sushi and yakitori – have conquered the world. As well as the plaudits, Japan is also facing enormous challenges. Ironically, as Booth discovers, the future of Japan’s culinary heritage is under threat. 
 
Often venturing far off the beaten track, the author and his family discover intriguing future food trends and meet a fascinating cast of food heroes, from a couple lavishing love on rotten fish, to a chef who literally sacrificed a limb in pursuit of the ultimate bowl of ramen, and a farmer who has dedicated his life to growing the finest rice in the world… in the shadow of Fukushima.

The Meaning of Rice

A Culinary Tour of Japan

And Other Tales from the Belly of Japan

A great book is like a feast. We love to concoct stories from food but what about making food from some of our favourite stories? 
 
To whip up your own Literary Lunch, just follow this simple recipe… 
 
- Take a generous helping of Ian McEwan and leave to marinate overnight. 
 
- Add some Sebastian Faulks to a pan and sauté on a high heat. 
 
- Mix in a dollop of Louis de Bernieres (don’t stint) and shavings of Mark Haddon and bring to the boil. 
 
- Add a rounded teaspoon of Anne Tyler, a smidgen of Neel Mukherjee and a pinch of Julian Barnes, according to taste. You may also wish to add a sprinkling of Salman Rushdie to add some heat. 
 
- Reduce the mixture down and add a splash of Irvine Welsh, skimming off excess expletives. 
 
- Remove from the heat and add essence of Haruki Murakami slowly, drop by drop, making sure to mix in thoroughly. 
 
- Meanwhile, using a rich brandy or calvados, flambé thinly sliced extracts of Simon Schama – to avoid a scorching, avert face and be prepared for a flare of potentially large flames. 
 
- Finally, bring all the elements together and plate up with a dash of Jeanette Winterson and garnish with a sprig pf Helen Fielding. 
 
Enjoy with a full-bodied red wine.

Literary Lunch

Andrew Parkinson

Jonathon Green

How do you cost a menu? 
 
What happens if everyone orders the sea bass? 
 
What happens if no one orders the sea bass? 
 
How do you deal with a complaint about food poisoning? 
 
How indeed can five people in a small hot kitchen produce great food for hundreds of people at twenty minutes' notice? 
 
Leading chef Andrew Parkinson answers all the questions we have ever pondered, and reveals in telling detail each bit of the everyday magic involved in running a successful restaurant.

Cutting It Fine

Gabrielle Hamilton

'Magnificent’ Anthony Bourdain 
 
A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family. 
 
Blood, Bones &amp; Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. 
 
‘Evocative…dazzling…beautifully written’ New York Times 
 
Perfect for fans of Salt, Fat, Acid, Heat.

Blood, Bones and Butter

The inadvertent education of a reluctant chef

Anna Del Conte

A wonderful, evocative memoir by the woman who first brought Italian cooking to Britain and fuelled a culinary revolution. 
 
'Anyone who cooks should have Anna's books, it is the simple truth' Nigella Lawson 
 
Born in Milan, Anna del Conte grew up in Italy in a gentler time. When war came to Italy everything changed: her family had to abandon their apartment and the city for the countryside, where the peasants still ate well, but life was dangerous... As a teenager, Anna became used to throwing herself into a ditch as the strafing planes flew over, and was imprisoned, twice. Her story is informed and enlivened by the food and memories of her native land - from lemon granita to wartime risotto with nettles, from vitello tonnato to horsemeat roll, from pastas to porcini. 
 
Anna arrived in England in 1949 to a culinary wasteland. She married an Englishman and stayed on, and while bringing up her children, she wrote books which inspired a new generation of cooks. This is a memoir of a life seen through food - each chapter rounded off with mouthwatering recipes.

Risotto With Nettles

A Memoir with Food

‘His account of their “foodie family road trip” establishes Booth as the next Bill Bryson.’ New York Times 
 
Japan is the pre-eminent food nation on earth. The creativity of the Japanese, their dedication and ingenuity, not to mention courage in the face of dishes such as cod sperm and octopus ice cream, is only now beginning to be fully appreciated in the sushi-saturated West, as are the remarkable health benefits of the traditional Japanese diet. 
 
Food and travel writer Michael Booth sets of to take the culinary pulse of contemporary Japan and he and his young family travel the length of the country - from bear-infested, beer-loving Hokkaido to snake-infested, seaweed-loving Okinawa. 
 
What do the Japanese know about food? Perhaps more than anyone else on earth, judging by this fascinating and funny journey through an extraordinary food-obsessed country. 
 
Winner of the Guild of Food Writers Kate Whiteman Award for the best book on food and travel.

Sushi and Beyond

What the Japanese Know About Cooking

Richard Mabey

Sequel to the cult bestseller Food For Free, Wild Cooking is about making-do and the sheer fun of inventive cooking. 
 
 Richard Mabey's sparky, offbeat book is about canny and inventive making-do, or 'busking in the kitchen'. Whether creating a cassoulet, which uses English ingredients, making bread from chestnuts or slow-cooking a Peking duck in front of an ancient fan heater, he encourages us to be daring and imaginative in our cooking and our approach to food. 
 
Although it contains wonderful, mouth-watering recipes like broad bean hummus, pumpkin soup and fillet-steak hearts this is more than a recipe book - it is a guide to a whole new way of thinking that embraces scrumping, celebrates picnics, and revels in saving energy wherever it can, whether that's by one-pot feasts or cooling on car radiators. After all, if you care about food 'life's too short not to stuff a mushroom'. 
 
Previously published in hardback as The Full English Cassoulet. 
 
 ‘Learn the art of culinary busking with home-grown staples in this spirited and hands-on guide’ Daily Mail

Wild Cooking

Recipes, Tips and Other Improvisations in the Kitchen

'The next Bill Bryson.’ New York Times 
 
Michael Booth has had his fill of celebrity chefs and their 'on the table in five minutes' recipes. He wants to learn how to cook properly, so he burns his cookery books and, together with his young family, heads for a new life in Paris - reasoning that, if anyone can be trusted to make food complicated, it's the French. 
 
Embarking on the ultimate foodie's fantasy, he enrols at the world's most famous cooking school, Le Cordon Bleu, where wise and battle-scarred French chefs commence their transformation of him into a professional cook. 
 
Along the way Booth shares the insider tips and secret techniques of classical cuisine. His odyssey takes him from trauma to triumph, ending in the white-hot heat of the Michelin-starred kitchen of the greatest chef in France.

Doing without Delia

Tales of Triumph and Disaster in a French Kitchen

Xiaomei Martell

Lion's Head, Four Happiness is the captivating story of Xiaomei Martell, who was born in one of China's most remote regions just two years before Mao launched the Cultural Revolution. The youngest of four daughters - her name means 'Little Sister' - her family had no money or connections, yet they raised her with a thirst for knowledge and a love of food, ranging from the Lion's Head meatballs her Uncle Deng cooked to the 'phoenix feet' that apparently cured wrinkles, by way of two-hundred-year-old eggs. 
 
Xiaomei's entertaining and inspiring story takes us to a world where children play with painted pig toes, dumplings give you perfect ears and rather than saying hello, you ask 'chilema' or 'Have you eaten?' 
 
This is a unique and engaging account of a culture and cuisine that is a world away from the China we know today.

Lion's Head, Four Happiness

A Little Sister's Story of Growing up in China

Bill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York's most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave. 
 
He worked his way up to 'line cook' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti. 
 
Heat is a marvellous hybrid: a memoir of Buford's kitchen adventures, the story of Batali's amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.

Heat

An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-maker and Apprentice to a Butcher in Tuscany

Mireille Guiliano

The bestselling author of French Women Don't Get Fat, Mireille Guiliano offers the perfect combination of delicious, balanced recipes. 
 
French Women Don’t Get Fat was a mould-breaking book that unlocked the secrets of 'The French paradox' and sold well over a million copies worldwide. By letter, by email, in person, readers have inundated Mireille Guiliano with requests for more advice. Her answer: this buoyant book full of advice, ideas and fresh, French recipes for each season.

French Women For All Seasons

A Year of Secrets, Recipes & Pleasure

'The best Italian food writer around...anyone who loves food - reading about it, cooking it, eating it - should have this book. I kiss the ground she walks on' Nigella Lawson 
 
In this book Anna Del Conte has collected together the best of her delicious recipes along with tips, anecdotes and reminiscences about her life in Italy and London. Packed with inspiring information from the best way to make a tomato sauce and a tiramisu to more unusual dishes such as nettle risotto and chestnut mousse, each chapter is devoted to a different ingredient. 
 
As well as explaining the basics and introducing more surprising recipes, Anna includes special additional chapters describing traditional regional and historical menus. So whether you want to eat tagliatelle with ham and peas or rabbit with rosemary and tomato, a Roman Late Supper or a Renaissance Dinner, you will find what you need here.

Amaretto, Apple Cake and Artichokes

The Best of Anna Del Conte

Curry tells the story of an array of familiar Indian dishes and the people who invented, discovered, cooked and ate them. Curry is vivid, entertaining and delicious. 
 
‘Fascinating and meticulously researched…layers historical fact with mouth-watering dinner table gossip’ Meera Syal, The Times 
 
This imaginative book tells the history of India and its rulers through their food. It follows the story of curry as it spread from the courts of Delhi to the balti houses of Birmingham. 
 
Curry is the product of India's long history of invasion. In the wake of the Mughal conquerors, an army of cooks brought Persian recipes to northern India; in the south, Portugese spice merchants introduced vinegar marinades and the chillies they had recently discovered in the New World; the British soon followed, with their passion for roast meat accompanied by cauliflowers and beans. When these new ingredients were mixed with native spices, they produced these distinctly Indian dishes.

Curry

A Tale of Cooks and Conquerors

Joan Smith

In HUNGRY FOR YOU, Joan Smith turns her attention to this infinitely intriguing. A collection of her own sharp, funny and stimulating essays on our attitudes to food and eating is accompanied and amplified by a fascinating selection of extracts from novels, tracts, songs, self-help books, poetry and biography. Her essays look at cannibalism and the strange imagination of the man-eating serial killers; at the politics of starvation and anorexia; at sexual 'appetite'; at taboos, and the connection between the stricture of Leviticus and the regimes of Rosemary Conley. Each essay is followed by a series of extracts: from Piers Paul Read's chilling account of cannibalism to Nora Ephron on the comforts of mashed potatoes; from the Princess of Wales talking about bulimia to Proust's voluptuous appreciation of the shape and colour of asparagus, and gems from Catullus, Madonna, Swift, Brian Keenan, Freud, and Lorrie.

Hungry For You

From Cannibalism to Seduction - A Book of Food

The year is 1Q84. This is the real world, there is no doubt about that. But in this world, there are two moons in the sky. Discover the 1Q84 Trilogy by Haruki Murakami.

1Q84

365 Days of Art

A BBC Christmas

A Black Book Thriller

A Box Full of Murders

A Cal Leandros Novel

A Christmas Mystery

The intelligent and capable police commissioner Guido Brunetti confronts crime in and around his home town of Venice.

A Commissario Brunetti Mystery

A DC Smith / Kings Lake Investigation Series

A Daisy Story

Chronicling the lives of over three hundred characters, unrivalled for its scope and humour, this is a unique evocation of life in twentieth-century England.

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