Steak: One Man’s Search for the World’s Tastiest Piece of Beef, by Mark Schatzker (Periscope Books, 2015)

An investigation into what makes for the best steak. Jolly travelogue-cum-popular science book that relies a touch too much on stereotypes to get its points across, but nevertheless has much to say about cattle, compassion in farming, and in the relationship between process and product in an era of increasingly-mechanised and volume-driven production.

My own books are here, if that’s your thing. Newest is noir thriller East of England

The Dorito Effect: The Surprising New Truth About Food and Flavor, by Mark Schatzker (Simon & Schuster, 2016)

An exploration of the relationship between food flavour, nutritional qualities and diet, and the ways in which processed food industries work to substitute quality for flavour. A smart, clear overview of the topic area. Accessible and informative, even if its conclusions are straightforward.

My own books are here, if that’s your thing. Newest is noir thriller East of England

Wasted Calories and Ruined Nights: A Journey Deeper into Dining Hell, by Jay Rayner (Guardian Faber, 2018)

A collection of restaurant reviews: Observer critic Jay Rayner’s bleakest dining experiences of the 2010s. Fun quick read, in which Rayner pursues his pet hates: the over-priced, the over-ambitious, the shoddy, the rude, the misbegotten. Punching up throughout with some verve. All he wants is decent grub at fair prices, after all.

My own books here, if that’s your thing. Newest is noir thriller East of England.