Deep-fried in facts and cultural insight, a mouth-watering history of this briny staple—complete with salt and vinegar, mushy peas, and tartar sauce. Double-d

Joseph Malin loves his grandmother’s fried fish, which she makes according to an old family recipe. It’s so good, he thinks he might be able to make some mo

Crowned Britain's number 1 restaurant by The Good Food Guide in 2017, Restaurant Nathan Outlaw is the only fish restaurant in the UK to hold 2 Michelin stars, a

When by-the-book meets off-the-record, the story’s just starting . . . Special Agent Ty Grady is pretty sure he’s about to get fired. His last perp skipped

A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast