Have you ever wondered why eating cheese can sometimes feel like a cuddle? Or how a good curry can be just what we need after a tough day? Oh, and just what is it about butter that makes us feel so at ease? The foods we turn to behind closed doors are deeply personal, steeped in nostalgia and topped with a healthy dollop of guilty pleasure. 'Comfort Eating' finds Grace Dent inviting readers to her kitchen table to discover what makes the things we...

We are all bombarded with advice about what we should and shouldn't eat, and new scientific discoveries are announced every day. Yet the more we are told about nutrition, the less we seem to understand. Through his pioneering scientific research, Tim Spector has been shocked to discover how little good evidence there is for many of our most deep-rooted ideas about food. In a series of short, myth-busting chapters, 'Spoon-Fed' reveals why almost everything...

Food shapes our present, our past and our future, and it opens a window on humanity's many cultures and histories. It has been a weapon, an art form, a tool of revolution, an engine of social change, but also a bringer of pure happiness and companionship. In the first official book from BBC Radio 4's hit series 'The Food Programme,' Alex Renton tells the stories of 13 key ingredients such as spices, oil, cocoa and rice, exploring their history, evolution...

At sixty-four, Jenni Murray's weight had become a disability. She avoided the scales, she wore a uniform of baggy black clothes, refused to make connections between her weight and health issues and told herself that she was fat and happy. She was certainly fat. But the happy part was an Oscar-winning performance. In private she lived with a growing sense of fear and misery that it would probably kill her before she made it to seventy. Interwoven with...

From the humble takeaway in the middle of a tiny English village to the embarrassment of riches offered in a big-city Chinatown, Chinese food is everywhere to be found. But the meals on offer merely scratch the surface of a rich and dizzyingly varied culinary tradition, spread across 5000 years of history and over the more than 30 provinces and regions that constitute modern China - not to mention the Chinese diaspora communities all across the world....

Every mouthful you take is informed by the subtle tweaking and nudging of a vast, complex, global system: one so intimately woven into everyday life that you hardly even know it's there. The food system is no longer simply a means of sustenance. It is one of the most successful, most innovative and most destructive industries on earth. It sustains us, but it is also killing us. Diet-related disease is now the biggest cause of preventable illness and...

Food is our greatest ally for good health, but the question of what to eat has never seemed so complicated. In this book, Tim Spector creates a unique, thorough, evidence-based guide to the real science of eating. Moving away from misleading notions of calories or nutritional breakdowns, 'Food For Life' empowers us to make our own food choices based on a deeper understanding of the true benefits and harms that come from our daily transactions with...

Nutritious and convenient, canned and frozen food can be used for a wide range of value-for money recipes. Phil Vickery has never been one to compromise on flavour, but he always looks for ways to save money and make the process of cooking easier. In 'The Canny Cook', he shows you not only how to spend and waste less, but also how to cook fast, fuss-free, good-for-you meals that are bursting with flavour - all from canned and frozen food. From vegan...

'Puglia is a region I want to get to know intimately, to understand culture, life, history and geography, reflecting through the prism of the food that's put on the tables of locals and tourists, too. I'm reminded of my 20-year old self, scribbling in notebooks as I first travelled through Italy's south, only this time I'm back to stay'. After her children grew up and left home, Sophie Grigson found herself living alone. About to turn 60, she took...