The Forager's Calendar : A Seasonal Guide to Nature’s Wild Harvests
John Wright
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Ultra-Processed People : Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
Chris van Tulleken
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Exploding Tomatoes and Other Stories : The Food and Flavours of Southern Italy
Sophie Grigson
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Eat Like a Human : Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health
Bill Schindler
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Food for Life : Your Guide to the New Science of Eating Well from the #1 Sunday Times bestseller
Tim Spector
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Ultra-Processed People : Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
Chris van Tulleken
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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Glutton : The Multi-Course Life of a Very Greedy Boy
Ed Gamble
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Regenesis : Feeding the World without Devouring the Planet
George Monbiot
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Food of the Cods : How Fish and Chips Made Britain
Daniel Gray
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The Diet Myth : The Real Science Behind What We Eat
Professor Tim Spector
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Ravenous : How to get ourselves and our planet into shape
Henry Dimbleby
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Africa Is Not A Country : Breaking Stereotypes of Modern Africa
Dipo Faloyin
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The Great Indian Food Trip : Around a Subcontinent a la Carte
Zac O'Yeah
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Stuffed : A History of Good Food and Hard Times in Britain
Pen Vogler
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Bad Taste : Or the Politics of Ugliness
Nathalie Olah
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What's Cooking in the Kremlin : A Modern History of Russia Through the Kitchen Door
Witold Szablowski
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The Core of an Onion : Peeling the Rarest Common Food—Featuring More Than 100 Historical Recipes
Mark Kurlansky
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The Lost Supper : Searching for the Future of Food in the Flavors of the Past
Taras Grescoe
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The Dish : The Lives and Labor Behind One Plate of Food
Andrew Friedman
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The Best American Food Writing 2023
Mark Bittman
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The Avocado Debate
Honor May Eldridge
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