麻豆社

Leyla Kazim takes a look at the best food books and writing from 2025, and chats to food writer Ruby Tandoh about her new book looking at why we eat the way we eat now.

We hear picks from the rest of The Food Programme presenters - Sheila Dillon, Dan Saladino and Jaega Wise; books to get you cooking and books to get you thinking.

Tom Tivnan from The Bookseller discusses the latest bestsellers, and Carla Lalli - cookbook author and former Bon App茅tit food director - helps bust some common myths and even lies we see in about recipe books and in online recipes.

Food Books for 2025:
* Serving the Public: The Good Food Revolution in Schools, Hospitals and Prisons by Professor Kevin Morgan
* Give It a Grow: Simple Projects to Nurture Food, Flowers and Wildlife in Any Outdoor Space by Martha Swales
* Food Fight: From Plunder and Profit to People and Planet by Stuart Gillespie
* Boustany: A Celebration of Vegetables from My Palestine by Sami Tamimi
* Naturally Vegan: Delicious Recipes from Around the World That Just Happen to Be Plant-based by Julius Fiedler
* WINE: Everything You Need to Know by Olly Smith
* Winter Wellness: Nourishing Recipes to Keep You Healthy When It鈥檚 Cold by Rachel de Thample
* Abundance: Eating and Living with the Seasons by Mark Diacono
* Kapusta: Vegetable-Forward Recipes from Eastern Europe by Alissa Timoshkina
* Indian Kitchens: Treasured Recipes from India鈥檚 Diverse Food Culture by Roopa Gulati
* All Consuming: Why We Eat the Way We Eat Now by Ruby Tandoh
* Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh

Presented by Leyla Kazim
Produced by Natalie Donovan for 麻豆社 Audio in Bristol.