Under a Mackerel Sky

Si King and Dave Myers, aka The Hairy Bikers, have lived life to the fullest. They had fantastically rich northern childhoods laced with food and fun, but of course with some tragedy too. But we also get to know the early Bikers - we find out how their friendship developed and all of the mad capers and round-the-world trips they went on. Perfect for their fans, heavily seasoned with warmth, food, love, bikes and bro-mance, the Hairies never fail to entertain.

The UK's most influential food and drink journalist shoots a few sacred cows of food culture. The doctrine of local food is dead. Farmers' markets are merely a lifestyle choice for the affluent middle classes. And 'organic' has become little more than a marketing label that is way past its sell-by date. That may be a little hard to swallow for the ethically aware food shopper, but it doesn't make it any less true. And now the UK's most outspoken and entertaining food writer is ready to explain why.

Britain's most popular cook describes his personal culinary odyssey, from dangerous encounters with his mother's weevil-seasoned cakes to being harangued by readers who think he deliberately styles Yorkshire puddings to look like a woman's private parts.

When Marco Pierre White's mother died when he was just six years old, it transformed his life. Soon his father was urging him to earn his own keep, and by 16 he was working in his first restaurant. White went on to learn from some of the best chefs in the country, such as Albert Roux, Raymond Blanc and Pierre Koffmann. He survived the intense pressure of hundred-hour weeks in the heat of the kitchen, developed his own style and then struck out on his own.

Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

He is one of the most controversial sportsmen in history and a legend of Open Era tennis. But after reaching the top of his game - what came next? A decade after his international number-one best seller Serious, John McEnroe is back and ready to talk. Now the undisputed elder statesman of tennis, McEnroe has won over his critics as a matchless commentator and analyst at Wimbledon and other Grand Slam tournaments - with outspoken views on the modern game and its top players.

One of the most successful and distinguished artists of our time, Andrew Lloyd Webber has reigned over the musical theatre world for nearly five decades. The winner of numerous awards, including multiple Tonys and an Oscar, Lloyd Webber has enchanted millions worldwide with his music and numerous hit shows, including Jesus Christ Superstar, Evita, Cats, The Phantom of the Opera - Broadway's longest running show - and, most recently, School of Rock.

For the first time, comedian Jack Dee reveals the highs and lows of his early life and disastrous day jobs. You don't just wake up jaundiced and bitter; it's taken Jack years of dedication and commitment to brew his unique cocktail of disillusionment and bile. What turned this once optimistic young man into a grumpy middle-aged git? Was it working in an artificial-leg factory?

Amanda Owen has been seen by millions on ITV's The Dales, living a life that has almost gone in today's modern world, a life ruled by the seasons and her animals. She is a farmer's wife and shepherdess, living alongside her husband, Clive, and seven children at Ravenseat, a 2,000 acre sheep hill farm at the head of Swaledale in North Yorkshire. It's a challenging life but one she loves.

In his first book, David Jason told us about himself from his early years training as an electrician through to making it as one of Britain's actors. This autumn, in a follow-up autobiography, he tells us about the many other lives he has lived - his characters. From Del Boy to Granville, Pop Larkin to Frost, he takes us behind the scenes and under the skins of some of the best loved acts of his career. And in the process he reflects on how those characters changed his life, too.

Sir Tony Robinson is a much-loved actor, presenter and author with a stellar career lasting over 50 years. Now, in his long-awaited autobiography, he reveals how the boy from South Woodford went from child stardom in the first stage production of Oliver!, a pint-size pickpocket desperately bleaching his incipient moustache, to comedy icon Baldrick, the loyal servant and turnip aficionado in Blackadder.

Here is Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide best seller. A lot has changed since then - for the subculture of chefs and cooks, for the restaurant business, and for Anthony Bourdain. Medium Raw explores these changes, moving back and forth from the author's bad old days to the present.

As a 17-year-old virgin working...for Virgin, Joel Dommett has grand ambitions. Firstly, he is going to swap suburbia for the bright lights of showbiz. Secondly, he is going to find 'the one' - and sets himself the very achievable target of finding her in the first 50 people he's definitely going to sleep with. What follows is a series of disastrous romantic encounters, including carpets mistaken for toilets, futile grand gestures and the catfishing to end all catfishing.

The Christmas Chronicles is the story of Nigel Slater's love for winter, for the scent of fir and spruce, for ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.

In this major new history of English food, Clarissa Dickson Wright takes the reader on a journey from the time of the Second Crusade and the feasts of medieval kings to the cuisine - both good and bad - of the present day. She looks at the shifting influences on the national diet as new ideas and ingredients have arrived, and as immigrant communities have made their contribution to the life of the country. She evokes lost worlds of open fires and ice houses, of constant pickling and preserving, and of manchet loaves and curly-coated pigs.