Sarah Howgate

Martin Gayford

Giles Coren

Tim Marlow

Jonathan Yeo

Jonathan Yeo is one of Britain's best-known portrait painters. Over more than a decade, he has gained an international reputation for painting some of the most famous faces of our age. Models and movie stars, artists and actors, politicians and princes all have been the subject of his iconic, and often ironic, portraits. Coinciding with a retrospective exhibition at London's National Portrait Gallery, 'The Many Faces of Jonathan Yeo' is the first major publication on the artist. Featuring his most popular paintings, drawings, collages and prints, the book also presents several new canvases made especially for the show

The Many Faces of Jonathan Yeo

Victoria Coren

Alan Coren

The Queen at a loose end playing I-Spy, QPR fans arguing at the cheese counter, prank phone calls to Mao Tse-Tung, the Roman tax collector Glutinus Sinus dealing with the mud-caked Britons, Gatling guns, an Italian driving school, herons, hearing aids, hosepipe bans, talking parrots . . . Welcome to the wonderful world of the late, great Alan Coren.

The Essential Alan Coren

Chocolate and Cuckoo Clocks

Winkler is bored, angry, anxious and full of the misery of his age. But in a sick world, in a hot city, at the end of history, at the very rim of the abyss, it might just be that Winkler is the hero we deserve. Winkler, whose days are sweated out in office drudgery, sexual frustration and a loveless relationship with a foul-mouthed Irishwoman who looks like a broad bean. He deserves so much more than these dull people and this dirty life. In fact, he really ought to do something about it. But what do you do? A chance encounter with an elderly Polish Jew - whose life story is an old story, full of old horrors - fills Winkler's muddled head with a passion to act. One afternoon, walking home from work through an underpass, he witnesses a vicious assault on a blind girl and stops to help her.The next day, without any fuss, he pushes a fat woman under a train. Now, as if by magic, he finds himself released from suffocating spiritual servitude. Within days, the new Winkler is revelling in a world of mood-enhancing pills, energizing powders and mind-expanding herbs, kinky sex, all-night parties and wild, meaningless friendships.It's all he's ever wanted.But it is brought to an abrupt end when he is humiliated at a village cricket match, suffers racial abuse, assaults a peer of the realm and is arrested for a terrible crime. Winkleris a comic account of one man's search for meaning, identity and a suitable response to the burden of history. Coren's examination of the horrors of urban life and the lies we tell to survive is wild, dark, messy, frightening and brave.

Winkler

But it is brought to an abrupt end when he is humiliated at a village cricket match, suffers racial abuse, assaults a peer of the realm and is arrested for a terrible crime. "Winkler" is a comic account of one man's search for meaning, identity and a suitable response to the burden of history. Coren's examination of the horrors of urban life and the lies we tell to survive is wild, dark, messy, frightening and brave.

Francine Prose

Michael Pollan

James Oseland

Jay Rayner

Madhur Jaffrey

Neil Perry

Tamasin Day-Lewis

Annabel Langbein

Tom Carson

Lonely Planet: The world's leading travel guide publisher A Fork in the Road: Tales of Food, Pleasure and Discovery on the Road 2014 James Beard Award Nominee and 2014 Society of Travel Writers Foundation Thomas Lowell Travel Journalism Bronze Award Winner for Travel Book Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences. The dubious joy of a Twinkie, the hunger-sauced rhapsody of fish heads, the grand celebration of an Indian wedding feast; the things we eat and the people we eat with remain powerful signposts in our memories, long after the plates have been cleared. Tuck in, and bon appetit! Featuring tales from: James Oseland, Frances Mayes, Giles Coren, Curtis Stone, Annabel Langbein, Neil Perry, Tamasin Day-Lewis, Jay Rayner, Madhur Jaffrey, Michael Pollan, Josh Ozersky, Marcus Samuelsson, Naomi Duguid, Jane and Michael Stern, Francine Prose, Ma Thanegi, Kaui Hart Hemmings, Rita Mae Brown, Monique Truong, Fuschia Dunlop, David Kamp, Mas Masumoto, Daniel Vaughn, Tom Carson, Andre Aciman, MJ Hyland, Alan Richman, Beth Kracklauer, Sigrid Nunez, Chang Rae Lee, Julia Reed, Gael Greene About Lonely Planet: Since 1973, Lonely Planet has become the world's leading travel media company with guidebooks to every destination, a suite of inspiring travel pictorials, literature, and references, an award-winning website, mobile and digital travel products, and a dedicated traveller community. Lonely Planet covers must-see spots but also enables curious travelers to get off beaten paths to understand more of the culture of the places in which they find themselves. Important Notice: The digital edition of this book may not contain all of the images found in the physical edition.

Tales of Food, Pleasure and Discovery On The Road

A Fork In The Road

How to Eat Out, Giles Coren's hilarious and practical wisdom on eating out - from McDonalds to Michelin star - is now available in paperback. It has taken Giles Coren a lifetime to master the art of eating out. From a lonely childhood spent in pub car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through taste clouds of prawn gas and chocolate air at 'the best restaurant in the world', to mock dog in Shoreditch, sperm sushi in Tokyo and delicious fricasseed field mouse in 'Ancient' Rome, Coren has experienced pretty much everything a restaurant can throw at you, and thrown it right back. Or at least caught it, sniffed it, and bagged it up for later. Bad waiters, bum tables, little rip-offs, big cons, old fish, cheap meat, yesterday's soup and tomorrow's gastroenteritis... Coren tells you how to avoid the lot, and even come out of it with free champagne and a dish named after you by way of apology. It doesn't matter if it's fish and chips, takeaway pizza, a medieval banquet with Sue Perkins or a slap-up nosh at the Hotel de Posh, there is always a right way and wrong way to do it. How To Eat Out is a bit of both.

How to Eat Out

It has taken Giles Coren a lifetime to master the art of eating out. From a lonely childhood spent in restaurant car parks, peering in at a magical world of chickens in baskets and butter in little foil squares, to belching his way through fifty pointless manifestations of nitrogen-chilled excreta at 'the best restaurant in the world', to the sticky corner of Bangkok's Chinatown where he sat his own baby daughter down in front of her first jellied iguana foot and was genuinely surprised when she didn't like it, Coren has experienced pretty much everything a restaurant can throw at you, and thrown it right back. Or at least caught it, sniffed it, and bagged it up for later. Bad waiters, bum tables, little rip-offs, big cons, old fish, cheap meat, yesterday's soup and tomorrow's gastroenteritis... Coren tells you how to avoid the lot, and even come out of it with free champagne and a dish named after you by way of apology. It doesn't matter if it's fish and chips, takeaway pizza, a medieval banquet with Sue Perkins or a slap-up nosh at the Hotel de Posh, there is always a right way and wrong way to do it. How to Eat Out is a bit of both.

Alice Waters

Jill Dupleix

Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important. A passion for creating food that is so good that it will never be forgotten, an environment that makes that extraordinary food taste even better, and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat that recognizes the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place--plate by plate. Restaurants that care about these things aren't just good . . . they're exemplary.

Giles Coren

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