My Life in Food

Steven Berkoff (acdc Publishing, £10.75)

Steven Berkoff's My Life in Food may be just a pocket-size book, but he has packed so much into it that it's actually a very big read. Indeed, it could be described as a gastronomic rollercoaster, written by a man who has chomped his way around the world and therefore knows what he is talking about. He begins by recalling Lyon's cafe in Bedfordshire, where he was evacuated during the war, with a self-service counter that you dragged your tray along as you headed for the cash desk. It was there you would be confronted with a giant streaming cauldron of boiling water, which was used to fill your brown teapot. He recalls that the Lyon's tea, which was dark and strong, tasted like the real tea which was served until tea bags took over.

The bagel entered his life when he was a child living in London's East End, and has remained a favourite since, mainly because it turns up in cities all over the world. No town, he says, is complete without a bagel house. Naturally, he also pays homage to the Grand Hotels, Christmas dinners, and so many of the exotic meals he has enjoyed, both on the high seas and in the comfort of his childhood haunts.

Steven Berkoff will be talking about My Life in Food at the Oxford Literary Festival on Sunday, April 6, at noon.

Kitchen of Light: New Scandinavian Cooking Andreas Viestad

Photographs by Mette Randem (Artisan, £16.99)

Modern Scandinavian cooking emphasises simple ingredients whose flavours need little embellishment. However in his latest book, food columnist and cook Andreas Viestad includes many of his favourite traditional recipes, too. The photographs by Mette Randem not only dominate, they tell the story. Atmospheric shots of of the Scandinavian landscape, its fishermen and animals set the scene and illustrate Andreas's lyrical narrative perfectly. Pictures of the dishes featured in this collectable book do the rest. Fish such as pollock, once considered the poor man's fish, and now a fish that regularly appears on the fishmonger's slab, is cooked simply in bacon fat and served with onions flavoured with cloves and sugar and fried in unsalted butter. Stewed lamb is enhanced with dill and fennel and roast beef is cooked with garlic and ginger. Between recipes, Andreas sheds light on the culture and cuisine of his homeland.

The Future Control of Food

ed. Geoff Tansey and Tasmin Rajotte

(Earthscan, £19.99)

This is a timely and valuable book, which helps readers understand how intellectual property right such as patents, copyright and plant variety protection are influencing our food system. It seeks to inform a wider audience than negotiators so that we can all take a more informed and active part in the complex process of negotiations that lead to international agreements which affect the way our food is produced. This uncompromising book will prove an excellent resource for those concerned about the increasing control of our food chain by international players.