Eye-opening and inspiring, The Way We Eat Now explores both the triumphs and problems of the way we feed ourselves today. Deep in its understanding of the global effects of our everyday choices, Wilson’s book is at once a wake-up call and a reminder of the value of good food.

Honest, witty and incredibly moving, A Half Baked Idea is a memoir about coming to terms with loss, and learning to master the art of baking. Dovetailed with a range of gorgeous recipes, Potts’s book is a paean to living with your senses open.

Hailed as a modern classic and one of the greatest cookbooks of all time upon its initial publication twenty years ago, The Food of Sichuan has now been updated in a sumptuous new edition, with over fifty new recipes evocative of the region and its culinary singularity. Revisiting the areas that informed her gastronomic journey two decades ago, Dunlop has succeeded in revitalising a seminal text of the cookery genre.

From the magical ability to elevate flavours to numerous health benefits, The Vinegar Cupboard reveals the various uses of different vinegars. Informative and surprising, Clutton’s book is a celebration of this key ingredient in our culinary and medicinal history.

Gorgeously mixing travelogue, memoir and beautiful photography, Infused takes its reader on a tantalising journey into the world of one of the best-loved, culture-defining drinks in the world: tea. Lovett’s knowledge and passion for her subject leaps off the page.

Filled with alluring anecdotes, prints and illustrations, Just the Tonic provides the first complete, tantalising history of tonic water, exploring its connections with the Victorian passion for all things botanical.