November 2017 Cookbook Roundup

Not fully recovered from October’s landslide of books, November arrives with an impressive batch of titles to tempt us. As always, I have reviewed and selected the best new releases from around the world. This month there are 90 plus new titles and I will focus on the top releases while still giving you a list of other titles that might be of interest.

If you are planning to purchase any of these books for yourself or as gifts, please use the Buy Book link as we will receive a small affiliate fee that will allow us to index more books. You don’t even need to buy the book you clicked from, we get affiliate revenue for anything you buy from Amazon over the next 24 hours after clicking the link. You will find the Buy Book link (pale blue box to the right of +Bookshelf) when you click on the book titles highlighted in this post (or any post) – your support is very much appreciated. Please remember us during your holiday shopping. Our affiliate store links can be directly accessed here Amazon US and Amazon UK with the same result.

We have launched the Eat Your Books Cookbook Club – find out more here and come join us. In December we are cooking from Six Seasons or Salt, Fat, Acid and Heat as well as sharing all our favorite holiday cookies and sweet treats. Our World Calendar of Cookbook Events shares author signings, classes, bookstore events and more. Deb Perelman, David Tanis, Gail Simmons, Lidia Bastanich and Ree Drummond are still touring in support of their cookbooks and we have added David Lebovitz‘s remaining events.

We also have many giveaways open and if you need help with entering the contests this post can help. As a reminder, we have tagged each promotion with the specific region to make those regions searchable. Once you have found your region’s tag – bookmark that search, and you will never have to scroll through the long giveaway list again. To further assist, I have set out the tags below with links to the proper searches. #US, #UK, #NZ, #AU, #CA, #worldwide. We are working hard to include more countries in our promotions – due to the high cost of postage many publishers are unable to ship outside of their own territory.

As books are often released in multiple countries you may wish to browse through the entire roundup (especially as this one isn’t marathon length). The Buy Book button will show you the options available for online booksellers including Book Depository which offers free shipping worldwide. In this regard, all Phaidon books are released in the UK, US, Australia and Canada and information on these titles can be found in the UK section.

Let’s dive in.

US

Moto: The Cookbook by Homaro Cantu covers the period between 2004 and 2014 when Cantu ran the world-renowned Michelin starred restaurant. The ten ground-breaking dishes that were served each year are featured. In addition to the recipes, the book traces Cantu’s development from a young chef opening his first restaurant to a groundbreaking culinary mind at the forefront of high-end cuisine. A beautiful title that every serious cook needs in their library.

Butter (Short Stack No. 30) by Dorie Greenspan is the edition every cook must own. Here, Dorie Greenspan delivers a spread of recipes with classic French roots that remind us why butter is the queen of the kitchen. To find out more about this title, see our promotion which shares a recipe along with our contest.

A Taste of Italy: 100 Traditional, Homestyle Recipes by Damiano Carrara (the Italian heartthrob from 2016’s Food Network Star) brings the author’s passion for Tuscan food to the American table. This beautifully photographed cookbook is alive with vibrant, soul-satisfying food! Growing up in Lucca, Italy, chef Damiano Carrara learned how to cook, not only from his mother and grandmother, but also from his father. Rustic, simple, and exquisite, this is authentic Italian home-style cooking that’s perfect for every day of the week.

The Hygge Life: Embracing the Nordic Art of Coziness Through Recipes, Entertaining, Decorating, Simple Rituals, and Family Traditions by Gunnar Karl Gislason and Jody Eddy is divided into chapters focused on different opportunities for hygge; morning rituals, family gatherings, holidays, bedtime rituals, decorating, and caring for yourself, with more than 30 recipes for cozy and comforting food and drink plus stunning photography throughout.

Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales is the first cookbook from Portland’s nationally acclaimed Russian restaurant. The author says it will be “very closely related to what we do at the restaurant, obviously with the home cook in mind.” I am anxious to get this title in my hands.

Paladares: Recipes Inspired by the Private Restaurants of Cuba by Anya Von Bremzen is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons, while examining the implications of food short­ages, tourism, and international influences of a country experiencing a paradigm shift in cooking. Filled with 150 authentic and modern recipes adapted for the home cook along with vibrant photography, this title delivers Cuba’s spirited cuisine to the reader.

Lomelino’s Pies: A Celebration of Pies, Galettes, and Tarts by Linda Lomelino gives perennially popular pies a fresh and indulgent twist by the social media superstar and cook, food stylist, and photographer. Linda’s books are always stunning and inspirational.

The Sullivan Street Bakery Cookbook by Jim Lahey introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter (biga) from the bloom that appears on fresh organic produce.

L’Appart: The Delights and Disasters of Making My Paris Home by David Lebovitz is the story of the author’s trials while updating his apartment in his adopted home city of Paris. Even battling inexplicable red tape and inconsistent European work ethic and hours, Lebovitz maintains his distinctive sense of humor with the help of his partner Romain, peppering this renovation story with recipes from his Paris kitchen. David is touring in promotion of this title.

Everyday Korean: Fresh, Modern Recipes for Home Cooks by Seung Hee Lee and Kim Sunee shares recipes packed with Korean flavors and techniques and will open the door for novices unfamiliar with the cuisine. Dishes include Kimchi-bacon mac and cheese, Silky sweet potato noodles and Bulgogi two ways – traditional and modern.

The Sunday Dinner Cookbook: 250 Modern Classics to Share with Family and Friends by the Editors of Tide & Town brings back classic and nostalgic meals to the modern family. This charming cookbook organizes the weeks of the year with 52 corresponding meal options, encompassing entree, sides, and dessert for the whole family that can be mixed and matched throughout for an unlimited amount of possibilities. Make family event planning easy and memorable with helpful tips and tricks of decor, as well as advice for lovely dinner manners and conversation.

Sima’s Healthy Indulgence: 100 Revamped, Guilt-Free Recipes to Transform Your Life by Sima Cohen is the ultimate guide to guiltless freedom that you can celebrate every day, without any depriving, compromising, counting calories, or measuring body fat!

Martha Stewart’s Newlywed Kitchen: Recipes for Weeknight Dinners and Easy, Casual Gatherings by Editors of Martha Stewart Living is the ultimate cookbook for the modern couple. Discover how to make your kitchen function well as the two of you whip up the meals you love whether they be quick weeknight dinners, casual brunches, and parties big and small. 

Nobu: A Memoir by Nobu Matsuhisa is a fascinating and unique memoir by the acclaimed celebrity chef and international restaurateur. Here he divulges both his dramatic life story and reflects on the philosophy and passion that has made him one of the world’s most widely respected Japanese fusion culinary artists.

Naturally Vegetarian: Recipes and Stories from My Italian Family’s Farm by Valentina Solfrini is a stunning seasonal Italian cookbook from the creator of the award-winning blog Hortus Cuisine, featuring 125 delicious all-vegetarian recipes from the author’s family farm in northeastern Italy. 

Sunday Suppers: Simple, Delicious Menus for Family Gatherings by Cynthia Graubart is designed to help you create delicious meals without stress. More than 50 main dishes are perfectly paired with appetizers or salads, sides, drinks, and desserts. One such menu plan includes Braised short ribs, served with Hot bacon potato salad with green beans and finished with Mississippi mud cupcakes.

The Complete Cooking for Two Cookbook, Gift Edition: 650 Recipes for Everything You’ll Ever Want to Make by America’s Test Kitchen is being re-released in a luxe, hardcover gift edition – perfect for engagements, weddings, and graduations. The original version sold over 225,000 copies!

PLANTLAB by Matthew Kenney, long considered a pioneer in raw and vegan cuisine, delivers the definitive vegan cookbook for serious foodies and chefs. Kenney’s life work has been his commitment to plant-based innovation as well as culinary nutrition, and here he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals.

Making Chocolate: From Bean to Bar to S’more by Todd Masonis, Greg D’Alesandre, Molly Gore and Lisa Vega is a guide on how to make chocolate from scratch in our own kitchens. From sourcing beans to the mechanics and machinery of making bars, this is the first ever guide to making chocolate from start to finish, with 30 recipes for desserts and treats.

Comida Cubana: An Illustrated Journey into Cuban Cuisine by Marcella Kriebel delivers the author’s Cuban take on classic dishes, secrets behind the real Cuban version of American favorites, including Cuban coffee and Cuban sandwiches, features on popular ingredients and how they’re used in Cuba, from common staples to exotic fruits as well as Cuban drinks and the island’s famous rums. Marcella has events scheduled in support of this title. 

Stay for Breakfast!: Recipes for Every Occasion provides inspiration for creating the perfect start to any day and a glimpse into what breakfast looks like on plates around the world. Shakshuka sizzles in a cast iron pan. Poached figs tempt with the fresh flavors of a Persian morning. Waffles in bed are as romantic as they are delicious – with a warm drizzle of maple syrup sweetening the moment. This title explores the varied incarnations and tastes of breakfast.

How to Cook Everything Vegetarian (10th Anniversary Edition): Simple Meatless  Recipes for Great Food by Mark Bittman has been completely reviewed and revised to stay relevant to today’s cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout.

Secret Sauces: Fresh and Modern Recipes, with Hundreds of Ideas for Elevating Everyday Dishes by Vanessa Seder provides us with an arsenal of mother sauces that fit today’s kitchen and are infinitely adaptable. Each one can be made in advance and then customized to enliven different meals throughout the week. With every sauce comes a recipe for a full finished dish that’s an ideal showcase, followed by many ideas for other uses. Rooted in cuisines from around the world, these sauces rely on fresh components that come together in a flash, enabling you to elevate everyday dishes with a minimum of effort.

The Royal Chef at Home: Easy Seasonal Entertaining by Darren McGrady, former personal chef to Princess Diana, is a cookbook perfect for entertaining no matter what the time of year, including midday lunches and brunches, teas, indoor and outdoor sit-down and buffet dinners, and cocktail parties. The book is also organized by season with events including a Children’s Easter Egg Roll, Valentine’s Day for Two, a proper Sunday dinner, Christmas open house, and Thanksgiving. Darren also provides tips on ingredients, substitutions, and alternatives, making this book an easy but comprehensive “go-to” party-planning resource.

A Beautiful Mess Weekday Weekend: How to Live a Healthy Veggie Life…and Still Eat Treats by Emma Chapman and Elsie Larson share the bloggers’ unique and approachable diet with fans and healthy eaters in this, their first cookbook. Their philosophy involves eating responsibly during the week – avoiding refined flours, sugars, alcohol, and dairy – and indulging on weekends. Vetted by nutritionists and divided into four parts (breakfast, meals, snacks and sweets, and drinks), each containing a weekday and weekend chapter. 

cook. better. by Nikki Werner and Brandon De Kock tells you everything worth knowing about cooking. There are answers to questions every one of us has wondered about: Why does lasagna always taste different, even though we use the same recipe? Those beans had real crunch, but mine are always too soft; why? Why does a simple green salad with a plain dressing taste so good? Finally, answers to these questions and more. This book is being released in Germany and the US. 

French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ecole Ferrandi is one of the more comprehensive tomes dedicated to patisserie that I have seen and dare I say one of the most beautiful. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step – from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. 

40 Amazing Desserts by Bart Ardijnsuses his creativity to uplift the taste, texture, form and presentation of the final dinner course, incorporating different ingredients and flavours. This way the big classics get a playful upgrade. Boasts step-by-step photography, with extra focus on processing, presentation and decoration techniques; and in-depth how-to guides for desserts that are gluten-free, lactose-free and/or sugar-free.

Bollywood Kitchen: Home-Cooked Indian Meals Paired with Unforgettable Bollywood Films by Sri Rao is a gorgeously illustrated cookbook pairing Bollywood classic and cult favorite movies with Indian menus and recipes in an amazingly illustrated cookbook which fans will adore. It’s a fun book. Sri has a few dates left on his promotional tour. 

Other titles of interest include:

• The Hamilton Cookbook: Cooking, Eating, and Entertaining in Hamilton’s World by Laura Kamin
• Hearthstone: Innkeeper’s Tavern Cookbook by Chelsea Monroe-Cassel
• Let’s Eat: Jewish Food and Faith by Lori Stein and Ronald H. Isaacs
• Jul: Swedish American Holiday Traditions by Patrice Johnson
• Opa! The Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life by Theo Stephan and Christina Xenos
• Melt It: The Grilled Cheese Cookbook by Becks Wilkinson
• Love Welcome Serve: Food that Gathers and Gives by Amy Nelson Hannon
• Prevention Mediterranean Table: 100 Vibrant Recipes to Savor and Share for Lifelong Health by Editors of Prevention, Marygrace Taylor and Jennifer McDaniel
• Sushi Art Cookbook: Delicious & Delightful Recipes for All Occasions by Ken Kawasumi
• Cooking with Spices: 100 Recipes for Blends, Marinades, and Sauces from Around the World by Mark C. Stevens
• Alternative Vegan: Plant-Based Recipes Lenient on Rules but Great for Your Health by Marie Reginato
• American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea by Barton Seaver
• A Taste of Spartanburg: Local Chefs, Local Farmers, Local Recipes by Ana Parra
• Feast Your Eyes by Brittany Wright
• Go Lean Vegan: The Revolutionary 30-day Diet Plan to Lose Weight and Feel Great by Christine Bailey
• Bound to the Fire: How Virginia’s Enslaved Cooks Helped Invent American Cuisine by Kelley Fanto Deetz
• Easy Everyday Favorites by MarkCharles Misilli
• Eat Less Water by Florencia Ramirez
• Cooking Light Annual Recipes 2018 by Cooking Light Magazine
• The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game (Complete Meat) by Philip Hasheider
• Vegan Burgers & Burritos: Easy and Delicious Whole Food Recipes for the Everyday Cook by Sophia DeSantis
• The Bad Food Bible: How and Why to Eat Sinfully by Aaron Carroll
• The Healthy Jewish Kitchen: Fresh, Contemporary Recipes for Every Occasion by Paula Shoyer
• The Electric Pressure Cooker Cookbook: 200 Fast and Foolproof Recipes for Every Brand of Electric Pressure Cooker by Barbara Schieving
• Sourdough Biscuits and Pioneer Pie: The Old West Baking Book by Gail L. Jenner
• The Food & Wine Guide to Perfect Pairings: 150+ Delicious Recipes Matched with the World’s Most Popular Wines by Editors of Food & Wine
• Food in Vogue by Vogue Editors
• Where the Wild Coffee Grows: The Untold Story of Coffee from the Cloud Forests of Ethiopia to Your Cup by Jeff Koehler
• Todd English’s Rustic Pizza: Handmade Artisan Pies from Your Own Kitchen by Todd English and Heather Rodino

Canada

First, We Brunch: Recipes and Stories from Victoria’s Best-Loved Breakfast Joints by Rebecca Wellman is an exquisitely photographed cookbook showcasing more than 60 recipes from the Victoria’s most beloved mid-morning eateries. Food writer and photographer Wellman introduces us to the people and stories behind the capital city’s diners, bistros, cafés, coffee shops, bakeries, and more. Get the inside scoop on iconic diners such as Floyd’s and newer hot spots like Jam, Agrius, Be Love, and Nourish.

Honest to Goodness: Everyday Recipes for the Home Cook by Christine Tizzard delivers more than 150 nutritious, stress-free and flavorful recipes that will have your family savoring every bite. With an emphasis on raw ingredients and whole foods, Christine shows you how to prepare accessible meals from scratch, utilizing the healthiest and most beneficial properties of everything you touch without skimping on taste or getting lost in culinary crazes.

Ireland

The Cookery School: Donnybrook Fair by Niall Murphy shares the most popular recipes from the classes at Donnybrook, collected together for the first time in one place. Topics covered include: great-start breakfasts, the art of breadmaking, stunning starters, cooking meat to perfection, easy seafood, winter and summer soups, sensational sauces, tapas, one-pot wonders, curry nights, sushi and chocolate heaven.

Italy

Da Vittorio: Recipes from the Legendary Italian Restaurant by Enrico Cerea and Roberto Cerea is a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs. This title will be released in the US next Spring and I can’t wait! 

Switzerland 

Vegan Berlin: Chefs & Recipes by Thomas Kierok is both a recipe book and a guide to veganism in Berlin. Go behind the scenes at around 40 outstanding vegan restaurants and cafes, bars and bistros. Meet the visionaries who conceived them, learn about their dreams and how they realized them. You’ll be inspired to try out their recipes and to begin a journey of culinary discovery through the heart of this inspiring city. This title is coming to the US next month.

UK

Bethlehem : Beautiful Resistance Recipes by Abdelfattah Abu Srour shares recipes and interviews from the residents of the Aida refugee camp, to give the reader a glimpse into daily life there as Palestinian land and culture is being rapidly eroded. This beautiful cookbook features the well-loved Palestinian recipes for breads and pastries; meze salads and dips, vegetable dishes and a range of interesting ways to cook and stuff leaves such as vine and mallow leaves. All monies raised from the sales of this book will go to Alrowwad Centre for Arts and Culture. Established in 1998 by Dr. Abdelfattah Abusrour and friends, this centre offers the women and youths of the camp and beyond a chance to develop a skill and escape the daily violence and imprisonments in Palestine. The ethos of the centre is to give hope to the people of the camp and that “beautiful resistance” to daily occupation through theatre and the arts is one step towards a better future. I just ordered this title and look forward to providing you more information.

Akelare New Basque Cuisine by Pedro Subijana is a visually stunning production of the culinary creations of the author from the last ten years. You will find excellence, innovation and the avant-garde, three terms that could define Akelare’s style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine. This book is a work of art. 

The Abbey-Forge Cookbook: Feeding family and friends by Sarah Xhyumrri delivers the chef’s passion for food and her enthusiasm for sourcing and preparing ingredients and savouring the investment that culminates in a perfect get together. Her recipes are easy to follow, full of personality and if there’s a quick fix she’s found it. For Sarah Xhumrri entertaining is, quite simply, enjoying great food with great company, and putting as much or as little effort as you want into the occasion. Anyone can entertain!

A Baker’s Life: 100 fantastic recipes, from my childhood favourites to five-star perfection by Paul Hollywood contains 100 of the baker’s most treasured recipes, which he has carefully finessed over the length of his career. Each chapter is filled with bakes that represent a different decade of Paul’s life – learning the basics at his father’s bakery; honing his skills as a top pastry chef in the finest hotels; discovering the bold flavours of the Mediterranean while working in Cyprus; and finding fame via the hugely popular Great British Bake Off television series.

Tuscany: Simple Meals and Fabulous Feasts from Italy by Katie and Giancarlo Caldesi – it’s the Caldesis – to me all their books are must haves. This title takes readers on a culinary journey through a Tuscan day. The pace of both life and cooking in Tuscany is slow and calm. Breakfasts are considered, lunch often eaten at home with family, and weekend dinners a feast.

Meyer’s Bakery: Bread and baking in the Nordic kitchen by Claus Meyer teaches us to bake the perfect baguette or scone, knead our own spelt loaf or create the New York classic, the bagel. Turn your hand to pretzels and naan bread, or indulge in sugary churros and madeleines. Alongside the recipes, Claus gives tips and tricks for achieving best results, with explanations of the best flour and equipment to use. Photographed step-by-step instructions explain each baking technique, while troubleshooting sections provide advice. Containing 80 foolproof recipes from the man who is taking New York by storm the Nordic way.

Bread is Gold by Massimo Bottura is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world’s top chefs. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

Boragó: Coming from the South by Rodolfo Guzman combines the internationally acclaimed chef’s fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzmán’s selection of 100 savoury and sweet recipes exclusively chosen from the menu at Boragó. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided. This book will be indexed in the near future. We are in the process of adding 300 new ingredients to the database that are contained in these recipes! 

East by West: Simple Ayurvedic Recipes for Ultimate Mind-Body Balance by Jasmine Hemsley is the first solo cookbook from bestselling author, cook, TV presenter and co-founder of Hemsley + Hemsley. Featuring 140 delicious recipes from around the world, this title champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair for ultimate mind-body balance. The author’s other titles written with Melissa Hemsley are indexed for our members.

New Classics by Marcus Wareing follows up from his Sunday Times bestseller Marcus at Home. This will be a must-have new classic for your shelves. Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick recipe after a hectic day, a recipe to bring your family together or a show-off meal for your friends, Marcus brings excellence to every meal he makes. In his new book, Marcus takes the best of the time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.

Claridges: The Cookbook by Meredith Erickson and Martyn Nail celebrates the greatness that is the world famous hotel’s heritage, with a collection of over 100 of the best-loved dishes and drinks from The Foyer and Reading Room, the Bar and The Fumoir. With interludes ranging from the magic of Christmas to how to host dinner for 100, the extraordinary experience of dining at Claridge’s is brought to life in book form.

Andina: Healthy, Fresh Food From Peru by Martin Morales reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses. The author’s first title Ceviche is a favorite.

The Hairy Bikers’ Mediterranean Adventure: 150 feel-good recipes for a taste of the sun every day by The Hairy Bikers celebrates the culinary delights of France, Spain and Italy. With more of us understanding the health benefits of a Med diet, these hearty and healthy dishes are a taste of the very best holiday memories. Fresh, classic, easy and seasonal, enjoy our favorite Med recipes with the nation’s favorite cooking duo!   

Where to Drink Coffee by Avidan Ross and Liz Clayton is an insider’s guide from the best 150 baristas and coffee experts who share their secrets – 600 spots across 50 countries – revealing where they go for coffee throughout the world. Places chosen range from cafés, bakeries, and restaurants to some more surprising spots, including a video store and an auto shop. The recommendations come with insightful reviews, key information, specially commissioned maps, and an easy-to-navigate geographical organization. It’s the only guide you need to get the best coffee in memorable global locations.  Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided and all Phaidon books are released in the UK, US, Australia and United Kingdom.

Other titles of interest include: 

• Roasting Tray Magic: One Tin, One Meal, No Fuss! by Sue Quinn
• Shrimp: A Global History (Edible) by Yvette Florio Lane
• Bart’s Fish Tales: A fishing adventure in over 100 recipes by Bart Van Olphen
• Barges & Bread: Canals & Grains to Bread & Baking by Di Murrell

Australia

Hummus and Co: Middle Eastern Food to Fall in Love With by Michael Rantissi and Kristy Frawley invites you into its generous heart, full of love, laughter and great food for sharing with friends and family. The 140 plus recipes for fresh greens and vegetables, grains, fish, chicken and meat, are bursting with zesty flavour.

The Tivoli Road Baker by Michael James and Pippa James shares the knowledge that goes into creating standout bread and pastries. The mission is to make these recipes accessible for people who are new to the art while also including tips, ideas and inspiration to challenge more skilled cooks and bakers.

Bourke Street Bakery: All Things Sweet: Unbeatable Recipes from the Iconic Bakery by Paul Allam and David McGuinness is the companion to the definitive and international bestselling bread bible, Bourke Street Bakery. Step-by-step photography accompanies the triple-tested recipes for the pastries, cakes, tarts, cookies and confectionary of your dreams. This collection represents years of testing, adapting and refining of the recipes. I am always impressed with books from the Bourke Bakery team and this is no exception. 

I Heart Rome: Recipes & Stories from the Eternal City by Maria Pasquale is a love letter to Rome, with beautiful food and location photography, classic recipes, and stories from the heart of the Eternal City. In a country justifiably famous for its food, Rome boasts its own fascinating and unique cuisine that is intrinsically tied to its history. Influences from Ancient Rome through to more recent events are reflected in the food culture of the Eternal City today. And given the passionate nature of Romans as a people, it’s no wonder that dining is taken so seriously. From carbonara recipes to artichoke-frying techniques, just about everything food-related is up for debate in Rome. 

Broadsheet Melbourne Food: What to Eat & Where to Get It and Broadsheet Sydney Food : What to Eat & Where to Get It are the definitive guides to each location’s best produce and where to get it, from the most authoritative source, Broadsheet. Their 2015 cookbooks, Broadsheet Sydney Food and Broadsheet Melbourne Food where gifts to me from a friend a few years ago and both are stellar cookbooks. 

Maggie’s Recipe for Life by Maggie Beer and Ralph Martins are the author’s recipes for every day, for everybody, full of deep flavours and beautiful ingredients that will nourish you and your family. “Nobody wants to eat worthy food that tastes like cardboard. For me, food without flavour is unthinkable! And so is the notion of restricting whole food groups. My recipe for life is to have a healthy attitude to eating – it’s all about balance, variety and choosing foods that give you the best chance of being in good health now and into your future. This is not a diet book – it’s a way of life.”