#1 SUNDAY TIMES BESTSELLER
A BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIAN
SHORTLISTED for WATERSTONES BOOK OF THE YEAR
‘Clever, delicious, heartfelt and wholesome – Anna gets it right again’ JAMIE OLIVER
A brand new and essential book from award-winning and bestselling cook Anna Jones.
#1 SUNDAY TIMES BESTSELLER
A BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIAN
SHORTLISTED for WATERSTONES BOOK OF THE YEAR
‘Clever, delicious, heartfelt and wholesome – Anna gets it right again’ JAMIE OLIVER
A brand new and essential book from award-winning and bestselling cook Anna Jones.
#1 SUNDAY TIMES BESTSELLER
A BOOK OF THE YEAR for THE TIMES, SUNDAY TIMES & GUARDIAN
SHORTLISTED for WATERSTONES BOOK OF THE YEAR
‘Clever, delicious, heartfelt and wholesome – Anna gets it right again’ JAMIE OLIVER
A brand new and essential book from award-winning and bestselling cook Anna Jones.
WINNER OF A FORTNUM’S SPECIAL AWARD 2023
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK
BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS
‘Eating the Sun’ is the story of the discovery of a miracle: the source of life itself. From the intricacies of its molecular processes to the beauty of the nature that it supports, ‘Eating the Sun’ is a wondering tribute to the extraordinary process that has allowed plants to power the earth for billions of years.
WINNER OF A FORTNUM’S SPECIAL AWARD 2023
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK
BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS
WINNER OF A FORTNUM’S SPECIAL AWARD 2023
WINNER OF A GUILD OF FOOD WRITERS AWARD 2023
WINNER OF THE ANDRÉ SIMON AWARD 2022 FOR BEST FOOD BOOK
BOOK OF THE YEAR, FOOD AND TRAVEL MAGAZINE 2023 READER AWARDS
The ultimate in delicious, fresh food from the company who are dedicated to growing, producing and cooking real food, organically.
‘What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.’
‘What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.’
‘What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.’
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the secrets behind making good, nutritious bread at home.
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the deplorable state into which mass produced bread has fallen, and the secrets behind making good, nutritious bread at home.
‘What we like most is to produce foods ourselves from start to finish – from farm to table, the Riverford way. Food should tell a story and, because we know what it is, we can tell you.’
