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.

Penguin presents the audiobook edition of A Half Baked Idea by Olivia Potts. At the moment her mother died, Olivia Potts was baking a cake. She was trying to impress the man who would later become her husband. Meanwhile, 275 miles away, her mother was dying. In the grief-stricken months that followed, Olivia came home from her job as a criminal barrister miserable and tired, and baked soda bread, pizza, and chocolate banana cake. Even when it went badly (which was often), cooking brought her comfort.

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.  

In 1935 a young Englishman named Laurie Lee arrived in Spain. He had never been overseas. His idea was to walk through the country, earning money for food by playing his violin in bars and plazas. Nearly a century later, the book Laurie Lee wrote - As I Walked Out One Midsummer Morning - inspired Alastair Humphreys. It made him fall in love with Spain - the landscapes and the spirit - and with Laurie's style of travel. Alastair dreamed of retracing Laurie Lee’s footsteps but could never get past the hurdle of being distinctly unmusical. This year, he decided to go anyway.

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.

Shaun Bythell is the owner of The Bookshop in Wigtown, Scotland. With more than a mile of shelving, real log fires in the shop and the sea lapping nearby, the shop should be an idyll for bookworms. Unfortunately, Shaun also has to contend with bizarre requests from people who don't understand what a shop is, home invasions during the Wigtown Book Festival and Granny, his neurotic Italian assistant who likes digging for river mud to make poultices.

This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

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.

A celebration of 25 years of Provençal living - of lessons learned and changes observed - with his final book, Peter Mayle has crafted a lasting love letter to his adopted home, marked by his signature warmth, wit, and humor.

With a candid authority that comes from over 25 years commentating on the world's biggest cycling races, legendary Eurosport commentator Carlton Kirby isn't afraid to tell it like it really is. Witty, outrageous and often outspoken, Magic Spanner is an insider's view of life on cycling's Grand Tours, including the Tour de France, Giro D'Italia, Vuelta a España and the classics, all delivered in the inimitable style for which Carlton has become globally famous.   

Lara Maiklem has scoured the banks of the Thames for over 15 years, in pursuit of the objects that the river unearths: from Neolithic flints to Roman hair pins, medieval buckles to Tudor buttons, Georgian clay pipes to Victorian toys. These objects tell her about London and its lost ways of life. Moving from the river's tidal origins in the west of the city to the point where it meets the sea in the east, Mudlarking is a search for urban solitude and history on the River Thames, what Lara calls 'the longest archaeological site in the world'.

The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? Eating for England is an entertaining, detailed, and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating, and how they behave in restaurants.

Why does it no longer seem odd that are able to eat sushi in Italy and Neapolitan pizza in Dubai? What has happened to the food we eat to make this possible, and how have these blurred boundaries influenced cultural development as well as national appetites? From bananas and grapes to ultraprocessed snacks, we may not spend enough time thinking about the origins of the food are eating or how their ingredients might have altered over time. 

'All men should strive to learn before they die what they are running from, and to, and why’. Rick Stein's childhood in 1950s rural Oxfordshire and North Cornwall was idyllic. His parents were charming and gregarious, their five children much-loved and given freedom typical of the time. As he grew older, the holidays were filled with loud and lively parties in his parents' Cornish barn. But ever-present was the unpredicatible mood of his bipolar father, with Rick frequently the focus of his anger and sadness. When Rick was 18 his father killed himself.

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.