In this bestselling tour de force of a culinary manifesto, Great British Bake Off alum and former Guardian columnist Ruby Tandoh will help you fall back in love with food—from a great selection of recipes to straight-talking, sympathetic advice on mental health and body image
“I read it greedily.” —Nigella Lawson
Ruby Tandoh implores us to enjoy and appreciate food in all of its many forms. Food is, after all, what nourishes our bodies, helps us commemorate important milestones, cheers us up when we're down, expands our minds, and connects us with the people we love. But too often, it’s a source of anxiety and unhappiness. With Eat Up!, Tandoh celebrates one of life’s greatest pleasures, drawing inspiration from sources as diverse as Julia Child to The Very Hungry Caterpillar, flavor memories to jellied eels. She takes on the wellness industry and fad diets, and rejects the snobbery surrounding “good” and “bad” food, in wide-ranging essays that will reshape the way you think about eating.
About the Author
RUBY TANDOH is an author and journalist who has written for the New Yorker, the Guardian, Vittles and Elle. A finalist on the 2013 Great British Bake Off, she has written Eat Up, a book about the pleasure of eating, as well as three cookery books, Crumb, Flavour and Cook As You Are.
"A simultaneously challenging and forgiving manifesto, one that combines memoir, research and recipes in a call for us all to be skeptical of fads, inviting of others, and gently confident with ourselves and our tastes." —Salon
"A colorful, thoughtful collection that reads like memoir-meets–food science, perfect for foodies and anyone looking to examine their relationship with food and celebrate the joy of eating." —Library Journal (starred review)
“[Tandoh] looks at food as a 'whole picture,' sharing facts and culinary studies that will uplift readers—from waxing poetic about the liberating joys of baking to citing studies that correlate the pleasure humans derive from food to its nutritional power. . . . Home cooks will appreciate the handful of recipes sprinkled throughout, such as a sweet potato and smoky butternut squash stew with chickpea dumplings.” —Publishers Weekly