A. A. Gill's memoir begins in the dark of a dormitory with six strangers. He is an alcoholic, dying in the last-chance saloon - driven to dry out, not out of a desire to change but mainly through weariness. He tells the truth - as far as he can remember it - about drinking and about what it is like to be drunk. Pour Me is about the blackouts, the collapse, the despair. Lacerating, unflinching, uplifting, it is a classic about drunken abandon. Read by Dougray Scott.

From 2011 up until his death at the end of 2016, the inimitable AA Gill reigned supreme as Uncle Dysfunctional, Esquire's resident advice columnist. In this raffish, hilarious, scathing yet often surprisingly humane collection, Gill applies his unmatched wit to the largest and smallest issues of our time. Whether you're struggling to satisfy your other half, having a crisis over your baldness, don't like your daughter's boyfriend or need the definitive rules on shorts, leather jackets and man-bags, AA Gill has all the answers - but you'd better brace yourself first.

Lord Copper, newspaper magnate and proprietor of the Daily Beast, has always prided himself on his intuitive flair for spotting ace reporters. That is not to say he has not made the odd blunder, however, and may in a moment of weakness make another. Acting on a dinner party tip from Mrs. Algernon Stitch, Lord Copper feels convinced that he has hit on just the chap to cover a promising war in the African Republic of Ishmaelia. So begins Scoop.

After 25 years of 'sex, drugs, bad behaviour and haute cuisine', Chef and novelist Anthony Bourdain decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. 

When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and eating nearly everything), shedding light on the lives and stories of others. Now, for the first time, we have been granted a look into Bourdain’s life through the stories and recollections of his closest friends and colleagues. Laurie Woolever, Bourdain’s long-time assistant and confidante, interviewed nearly a hundred of the people who shared Tony’s orbit.

The British Royal Family believed that the dizzy success of the Sussex wedding, watched and celebrated around the world, was the beginning of a new era for the Windsors. Yet, within one tumultuous year, the dream became a nightmare. In the aftermath of the infamous Megxit split and the Oprah Winfrey interview, the Royal Family's fate seems persistently threatened.

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.

It's about the globalisation of high culture, the market in taste and the money spent on it. From Las Vegas to Moscow, Dubai to Tokyo and New York to London, Jay Rayner chronicles the revolution in high-end gastronomy that has been sweeping the world since the late eighties. Not simply an account of endless meals in high-end restaurants, it is an exploration of the cities and cultures in which they are found.

You're about to die. What would your final meal be? This question has long troubled Jay Rayner. As a man more obsessed with his lunch than is strictly necessary, the idea of a showpiece last supper is a tantalising prospect. But wouldn't knowledge of your imminent demise ruin your appetite? So, Jay decided to cheat death.

Why are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work? In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.

Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.

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 the founder of Island Records, fabled music producer Chris Blackwell has discovered and worked with some of the most important musicians of the second half of the twentieth century—from Steve Winwood to Cat Stevens, Bob Marley to Grace Jones, U2 to Roxy Music, plus countless others. He is also widely credited with having brought reggae music to the world stage. Now, as he turns eighty-five, Blackwell takes us back to the island where it all began: Jamaica.

Nina Sovich had always yearned for adventures in faraway places; she imagined herself leading the life of a solitary traveler. Yet at the age of 34, she found herself married and contemplating motherhood. Unwittingly, she had followed life’s script, and now she needed to cast it out. Inspired by female explorers like Mary Kingsley, who explored Gabon’s jungle in the 1890s, and Karen Blixen, who ran a farm in Kenya during World War I, Sovich packed her bags and hopped on the next plane to Africa in search of adventure.

In 2004, Momofuku Noodle Bar opened in Manhattan's East Village. Its young chef-owner, David Chang, served ramen and pork buns to a mix of fellow restaurant cooks and confused diners whose idea of ramen was instant noodles in Styrofoam cups. It would have been impossible to know that he would become one of the most influential chefs of his generation. Full of grace, candour, grit and humour, Eat a Peach chronicles Chang's journey, laying bare his mistakes and feelings of otherness and inadequacy.