Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves

The Terroir of Whiskey: A Distiller's Journey Into the Flavor of Place

Cleanrooms for Food Processing: Design, Operation, and Compliance for Safe and Efficient Production

The Third Plate: Field Notes on the Future of Food

Ingredients: The Strange Chemistry of What We Put in Us and on Us

Delicious: The Evolution of Flavor and How It Made Us Human

Eat More Better: How to Make Every Bite More Delicious

Ultra-Processed People: Why Do We All Eat Stuff That Isn’t Food ... and Why Can’t We Stop?

Liquid: The Delightful and Dangerous Substances That Flow Through Our Lives

Eat Like a Human: Nourishing Foods and Ancient Ways of Cooking to Revolutionise Your Health

Regenesis: Feeding the World without Devouring the Planet

The Grain Brain Whole Life Plan: Boost Brain Performance, Lose Weight, and Achieve Optimal Health

How the World Really Works: A Scientist’s Guide to Our Past, Present and Future

Numbers Don't Lie: 71 Things You Need to Know About the World

The Great Plant-Based Con: Why eating a plants-only diet won't improve your health or save the planet

Eating for England: The Delights and Eccentricities of the British at Table

Brief Answers to the Big Questions: 'A beautiful little book by a brilliant mind' DAILY TELEGRAPH

Homo Deus: A Brief History of Tomorrow

Longitude: The True Story of a Lone Genius Who Solved the Greatest Scientific Problem of His Time