Evelyn Waugh was born in Hampstead in 1903 and educated at Hertford College, Oxford. In 1928 he published his first novel, Decline and Fall, which was soon followed by Vile Bodies (1930), Black Mischief (1932), A Handful of Dust (1934) and Scoop (1938). During these years he also travelled extensively and converted to Catholicism. In 1939 Waugh was commissioned in the Royal Marines and later transferred to the Royal Horse Guards, experiences which informed his Sword of Honour trilogy (1952-61). His most famous novel, Brideshead Revisited (1945), was written while on leave from the army. Waugh died in 1966.

Evelyn Waugh

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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

Michael Booth

'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

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

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

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