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All Consuming: The instant Sunday Times bestseller
Why We Eat the Way We Eat Now
Brief Description
All Consuming: The instant Sunday Times bestseller by Ruby Tandoh AN OBSERVER, FINANCIAL TIMES, NEW YORK TIMES AND BLACKWELL'S BOOK OF THE YEAR 2025 Longlisted for the André Simon Food and Drink Book Award 'Entertaining, alarming, illuminating, alive' — Nigella Lawson 'Laugh-out-loud funny' — Vogue 'Delightful...
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All Consuming: The instant Sunday Times bestseller
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See moreRuby Tandoh's funny and forensic bestseller explores modern food culture - from TikTok to cookbooks
Ruby Tandoh's funny and forensic bestseller explores modern food culture - from TikTok to cookbooks
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Description
All Consuming: The instant Sunday Times bestseller by Ruby Tandoh
AN OBSERVER, FINANCIAL TIMES, NEW YORK TIMES AND BLACKWELL'S BOOK OF THE YEAR 2025
Longlisted for the André Simon Food and Drink Book Award
'Entertaining, alarming, illuminating, alive' — Nigella Lawson
'Laugh-out-loud funny' — Vogue
'Delightful snark' — New York Times
Why do we eat the way we eat now? The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements — if they aren't being engineered for social media virality. Our cravings are perfected in factories, hacked by supermarkets and influenced by Instagram reels.
Exploring the evolution of the cookbook and light-speed growth of bubble tea, the advent of TikTok critics and absurdities of the perfect dinner party, Tandoh's laser-sharp investigation leaves her questioning: how much are our tastes, in fact, our own?
Book Details
INFORMATION
ISBN: 9781800810051
Publisher: Profile Books Ltd
Format: Paperback / softback
Date Published: 02 July 2026
Country: United Kingdom
Imprint: Serpent's Tail
Edition: Main
Audience: General / adult, Tertiary education, Professional and scholarly
DIMENSIONS
Spine width: 26.0mm
Width: 128.0mm
Height: 198.0mm
Weight: 260g
Pages: 304
About the Author
Ruby Tandoh is a food writer who has written for the New Yorker, Guardian, Vittles and Vice. A finalist on the Great British Bake Off, she has published Eat Up, about the pleasures of eating, as well as three cookery books: Crumb, Flavour and Cook As You Are.
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20% offEat Up
Top Ten Sunday Times Bestseller Think about that first tickle of hunger in your stomach. A moment ago, you could have been thinking about anything, but now it's thickly buttered marmite toast, a frosty scoop of ice cream straight from the tub, some creamy, cheesy scrambled eggs or a fuzzy, perfectly ripe peach. Eating is one of life's greatest pleasures....Paperback$2000Usually:$2499Unit price /UnavailableIn StockShips tomorrow -
10% offCrumb
A baking cookbook from The Great British Bake Off contestant Ruby Tandoh, with a focus on charming, flavourful, and practical dishes that celebrate the joy of casual baking. Enjoy the pleasures that baking has to offer, from the exertion of a long knead to the crackle of a loaf cooling on the countertop. Crumb presents a simple yet exuberant sort...Hardback$5400Usually:$5999Unit price /UnavailableIn StockShips tomorrow -
Cook As You Are
Ruby Tandoh wants us all to cook, and this is her cookbook for all of us—the real home cooks, juggling babies or long commutes, who might have limited resources and limited time. From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable, and...Paperback$4999Unit price /UnavailableAvailableShips in 4-6 weeks -
All Consuming: The instant Sunday Times bestseller
The iconic New Yorker and Vittles food writer asks: Why do we eat the way we eat now? Being into food — following and making it, queuing for it and discussing it — is no longer a subculture. It's become mass culture, and a national obsession. Our food culture is more expansive and chaotic by the day. Recipes aren't passed...Hardback$4500Unit price /UnavailableAvailableShips in 4-6 weeks -
In The Kitchen
I learned that before entering the kitchen, I must get the measure of its hold over me. Food speaks to our personal history as well as wider cultural histories. But what are the stories we tell ourselves about the kitchen, and how do we first come to it? How do the cookbooks we read shape us? Can cooking be a...PaperbackSold Out
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