August 2017 cookbook roundup

It’s the end of August – yes, already! Each month I am amazed by the speed at which time is flying by. I’m starting to mark time in cookbook releases and roundups.

August starts with a trickle of books foreshadowing the steady stream of highly anticipated titles that September ushers in. Again, I have reviewed stacks of cookbooks, selecting and reviewing all the best new releases from the US, Canada, UK, Ireland, Australia, New Zealand and other countries.

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.

And just a few reminders: our World Calendar of Cookbook Events shares author signings, classes, bookstore events and more. We also have many great giveaways open – be sure to enter and check your email folders (spam and junk) for winning notifications. We will have promotions planned for many of these titles so check back regularly.

Lastly, in the publishing market books are being released in the UK, Canada, Australia and New Zealand that are also available in the US – so you may wish to browse through the entire roundup. The Buy Book button will show you the options available for online booksellers including Book Depository which offers free shipping worldwide.

This month’s selections offers a varied selection of books including Stella Parks’ Bravetart, Jamie Schler’s Orange Appeal, Hello! Tasty! from the team at Tasty N Sons, Figure1 Publishing’s Portland Cooks and Toronto Eats, Martha Stewart’s Slow Cooker and a slew of international titles that take us from the Caribbean to Vietnam. Michael Twitty’s The Cooking Gene has hit the shelves to rave reviews as well.

Let’s get started!

US

Hello! My Name Is Tasty: Global Diner Favorites from Portland’s Tasty Restaurants by John Gorham and Liz Crain, the authors of the Toro Bravo cookbook, shares recipes from Tasty n Sons and Tasty n Alder the Portland restaurants that reinvented the brunch scene (and then every eating hour after that) with supremely satisfying dishes. This book is amazeballs – yes I said amazeballs and my youth has long since faded. Craveworthy recipes include Molten butterscotch cakes, Tasso hash with onion cream and eggs, and Burmese red pork stew with rice and eggs. I want to make everything in this book and now.

The Cooking Gene: A Journey Through African-American Culinary History in the Old South by Michael W. Twitty offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry – both black and white – through food, from Africa to America and slavery to freedom. Twitty is a renowned culinary historian and I am excited to read this fascinating work – my copy just arrived. Check out our calendar for the author’s events.

The Food Stylist’s Handbook: Hundreds of Tips, Tricks, and Secrets for Chefs, Artists, Bloggers, and Food Lovers by Denise Vivaldo and Cindie Flannigan is a revised and updated edition of Denise’s 2010 guide. Denise and Cindie are experts in their field, stylists to the stars and well sought after. They are incredibly generous with their time and talent and this is all reflected in their book. I have a copy of the original and it has helped me immensely in my food photographs (when I want to take the time to style them).

Made in Vietnam: Homestyle Recipes from Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl is being released in the US, UK and Australia. This title covers the three main culinary regions of the country: the heart food of the north, dishes from the centre (in the tradition of the cuisine of the imperial city Hue), and the sweeter, spicier food of the tropical south. In addition to the recipes, it looks at different aspects of the country’s food history and its absorption of various culinary influences, including the extensive French and Chinese influence, long-established coffee culture, and the casual style of dining. Interwoven throughout the food photography are shots of the markets, landscapes and people.

Gather, Cook, Feast: Recipes from Land and Water by Jessica Seaton is a cookbook that celebrates seasonal eating, and the landscapes that produce it, from the co-founder of the lifestyle brand Toast. Gather, Cook, Feast celebrates the connection between the food that we eat and the land where we live, in over 120 recipes. This title was released earlier this year in the UK and comes to the US this month. It is a beautiful book with photographs throughout celebrating wholesome food with local ingredients. Lettuce & lovage soup, Gooseberry & fennel pie, and a radiant Lentil, green peppercorn & salt-baked vegetable warm salad are a few examples.

Orange Appeal: Savory & Sweet by Jamie Schler is a title that I tested recipes for and those recipes were incredible (which was the same feedback from others who tested.) A few examples of the recipes herein are Orange fig sauce, Orange braised Belgian endive with caramelized onions and bacon, Beef in bourbon sauce, Glazed apple and orange braid, and Chocolate orange marmalade brownies. This is a must have book if you love all things orange.

BraveTart: Iconic American Desserts by Stella Parks is the book the baking world has been waiting for with bated breath. Stella is the pastry genius at Serious Eats and this book is epic, sharing recipes that are perfected and updated for all our favorite classics. This debut book is approachable and a must have for any level baker. This book rocks and so does Stella who will be all over the country promoting this title.

The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies, and Bars by America’s Test Kitchen will be one of the go-to books for cookie baking this holiday season. 448 pages of perfected cookie classics and new and unique recipes await us in this cookie bible from the well respected America’s Test Kitchen.

Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo by Michelle Tam and Henry Fong is a new cookbook from the James Beard Award nominated creators of Nom Nom Paleo, the wildly popular blog, app, and New York Times bestselling cookbook! Ready or Not makes healthy Paleo home cooking a breeze, no matter if there’s time to prepare or just minutes to spare. Check out our calendar for the author’s events.

Adam’s Big Pot: Easy Meals for Your Family and The Zen Kitchen by Adam Liaw are being released here in the United States after initial publication in Australia. Liaw shot to fame in 2010 after winning Masterchef and has written a total of five cookbooks which are all on my bookshelf. His victory is still the most watched non-sporting television event in Australian history. In 2016, the Japanese government appointed Adam as an official “Goodwill Ambassador of Japanese Cuisine”. His recipes are approachable, healthy and work. Adam’s Big Pot is a collection of various Asian dishes all perfect for weeknight meals. The Zen Kitchen contains strictly Japanese meals all geared toward the home cook.

The Beauty Chef: Delicious Food for Radiant Skin, Gut Health and Wellbeing by Carla Oates is another title previously released in the UK. It is a stunning book with beautiful photographs and recipes that will appeal to all of us. Sticky black rice with mango, strawberries and coconut cream, Chicken congee with soft-boiled egg and Brussels sprout and kale fritters with nut cheese and avocado, pea and mint smash are a few examples.

From the Source – Mexico and From the Source – France by Lonely Planet are two gorgeous books for the food lover and traveler (both are sub-titled Authentic Recipes From the People That Know Them the Best). Gorgeous photographs, authentic recipes and more await you in these titles. From street-food vendors to Michelin-starred chefs, the best local cooks share their passion for food and their region’s classic recipes. I have the entire collection of From the Source books and they are treasures.

Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night by Manuela Zangara is your all-in-one pasta cookbook for truly easy, stress-free pasta making at home. This title contains over 65 pasta recipes, 30 sauce recipes for mixing and matching with your freshly made pasta and helpful tips for the proper techniques and fundamental equipment.

For the Love of Pie: Sweet and Savory Recipes by Felipa Lopez and Cheryl Perry arrives in time for fall baking from the owners of Brooklyn’s Pie Corps. Here they share their pie-making expertise and delicious recipes in their first cookbook. Boasting sophisticated and contemporary flavors in pies made using traditional techniques as well as explaining the science and art behind baking a perfect piecrust, the book also offers a variety of crust recipes, from all butter to chocolate crumb. Paired with the crusts are recipes for dessert pies, pot pies, hand pies, meat pies, and tarts. Several of the Pie Corps’ signature recipes, such as Apple crumb pie with rosemary-caramel sauce and Buttermilk-fried chicken pie with buttermilk gravy and sautéed greens, are in the cookbook along with other mouth-watering options like Lemon thyme blackberry mini tartlets, Picadillo hand pies, and Honey-lavender custard pie.

Martha Stewart’s Slow Cooker: 110 Recipes for Fast-Prep, Flavorful, Foolproof Dishes, Plus Test-Kitchen Tips and Strategies by Editors of Martha Stewart Living is outstanding. The 110 recipes in this book make the most of the slow cooker’s assets (low heat, hands-off cooking), while also uncovering its hidden potential. Readers will find that they can not only braise cuts of meat until meltingly tender and let soups and stews simmer away untended, but also gently poach fish, cook up creamy scalloped potatoes, and bake a perfect cheesecake.

Offal Good: Cooking from the Heart, with Guts by Chris Cosentino and Michael Harlan Turkell shares 140 recipes that show that offal cuts are arguably the best parts of the animal to cook and enjoy. It is a comprehensive guide to nose to tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal. Confession time, I have never tried offal of any type but this cookbook may help me get over my fears. Cracklins cacio e pepe, Braised back fat, potatoes and capers and Chile & bones with capers, garlic and mint may be my gateway into this world. The other recipes really look offal good (I’m here all night) but I may be making them with protein substitutions.

Peter Callahan’s Party Food: Mini Hors d’oeuvres, Family-Style Settings, Plated Dishes, Buffet Spreads, Bar Carts, and More by Peter Callahan shares brand-new signature hors d’oeuvres and expands his repertoire for the first time to offer ideas for tablescapes, buffets, seated dinners, and bars. Peter brilliantly breaks down his high-end serving style with simplifications and shortcuts, enabling you to throw the coolest of parties.

Passione: Simple, Seductive Recipes for Lovers of Italian Food by Genarro Contaldo is the new book from the Italian legend who taught Jamie Oliver all he knows about Italian cooking. This cookbook features photographs from Gennaro’s childhood, alongside stunning food and travel photography. Over 100 recipes, and delightful personal recollections, share the secrets of Gennaro’s love affair with Italian food and will inspire cooks of all abilities to taste the true flavors of the Italian coastline.

Open Faced: Crostini, Tartines, and Other Single-Slice Sandwiches by Karen Kaplan crosses international borders to bring fresh, creative flavors to your breakfast, brunch, lunch, or dinner. Discover butterbrote, montaditos, smørrebrød, and other open-faced sandwiches that capture the essence of Germany, Spain, Scandinavia, France, Italy, and more. I was a recipe tester for Karen on this title and made at least six dishes – all were hits.

Real Food Heals: Eat to Feel Younger and Stronger Every Day by Seamus Mullen has rewritten the old rule that healthy can’t be delicious. (Major props to many chefs who are also following this pattern of introducing healthy recipes that are totally craveworthy). Seamus’s powerful transformation came out of his own health crisis – to change the way he cooked at home and at his restaurant. This book is packed with 125 easy-to-prepare, Paleo-inspired, and nourishing recipes packed with delicious whole food ingredients, including Kefir scrambled eggs with grated garlic; Nori rolls with olive oil, tuna, avocado, and sprouts; and Fig almond cacao nib bars. Complete with a 21-day jump-start meal plan, this unique cookbook will help everyone prepare healthy, irresistible food with big flavors every day and put them on the path to total wellness.

The Asheville Bee Charmer Cookbook: Sweet and Savory Recipes Inspired by 28 Honey Varietals and Blends by Carrie Schloss is a charming (pun intended) collection featuring 130 recipes, 20 honey varietals, and 8 special Bee Charmer blends from the Asheville Bee Charmer. With a color, aroma, and tasting guide to honey varietals and dishes like Bee pollen nut brittle, Chipotle honey-marinated skirt steak, and Milk and honey dinner rolls, this cookbook proves that honey is the best way to season or sweeten your next meal. This is a beautiful book that focuses on one of my favorite ingredients.

Tasting Georgia: A Food and Wine Journey in the Caucasus With over 80 Recipes by Carla Capalbo is a collection of recipes and gathered stories from food and winemakers in stunning but little-known country. Both a cookbook and a travel guide to such a special place on the world’s gastronomic map. This title was released in the UK in June and Interlink Publishing is releasing it here in the US this month. It is a gorgeous book that captures the beauty of this area in photos and recipes.

The Culinary Bro-Down Cookbook by Josh Scherer is full of irreverent essays and anecdotes and more than seventy creations broken into the ten “brossential” food groups like: Beer, Fried Things, Tacos, and Struggle Snacks (because money is hard). Josh, a journalist and blogger, shares recipes that range from Beer-poached bratwurst party subs and Mac ‘n’ cheese nachos to “hella-classy”  dishes like Broccolini with burnt lemon hollandaise and Pork belly tacos with fish sauce caramel. While I was reading through this cookbook, my emotions ran the gamut from “I would only eat this when I was drunk and White Castle is 500 miles away” to “Hot diggity that looks awesome.” There are recipes that use processed ingredients and others that don’t –  I may find myself indulging in Josh’s bro food albeit under the cover of darkness.

The Complete Cook’s Country TV Show Cookbook (2017), 10th Anniversary Edition: Every Recipe and Every Review From All Ten Seasons by America’s Test Kitchen captures all ten seasons of the show into one colorful volume that’s like a treasured recipe box brought to life. This special anniversary edition debuts the show’s new cast and features an all-new design with plenty of fun behind-the-scenes photography.

The Marley Coffee Cookbook: One Love, Many Coffees, and 100 Recipes by Rohan Marley, Maxcel Hardy and Rosemary Black offers flawless recipes and expert guidance on the best way to infuse a dish with coffee flavor and makes this book a very special addition to any cookbook collection. While no longer a coffee drinker, I love the flavor that coffee adds to both sweet and savory dishes. In this book, Rohan Marley kicks off each chapter offering anecdotes about growing up as the son of legendary musician Bob Marley, who to this day is revered by music lovers young and old. Many chapter names reference Marley’s music, and a chapter of vegetarian recipes starts like this: “One Love  is one of my father’s biggest songs, and I wanted the coffee that I named One Love not just to be a standout single origin coffee, but to really resonate with people.”

Toast & Jam: Modern Recipes for Rustic Baked Goods and Sweet & Savory Spreads by Sarah Owens is the second title from the James Beard award winning author of Sourdough. Sarah’s new title is a charming book with innovative recipes such as Strawberry & Meyer lemon preserves, Buckwheat milk bread, Watermelon jelly, Gingered sweet potato butter, Spiced carrot levain and more. There are a number of events on the calendar that Sarah has planned.

Coastline: The Food of Mediterranean Italy, France, and Spain by Lucio Galletto and David Dale is being published by Interlink this month with a different cover than the Australian and UK editions published earlier this year. Coastline is is a collection of stories, debates, beautiful images and delicious Mediterranean recipes covering salads, pasta sauces, pizza and pies, soups and stews, feasts and desserts from the fishing villages, farms and cobbled squares around the golden crescent.

Vinegar Revival: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars by Harry Rosenblum teaches us all how to use homemade (the taste is incomparable to store-bought) or store-bought vinegar – made from apple cider, beer, wine, fruit scraps, herbs, and more – to great effect with more than 50 recipes. Earlier, I mentioned honey as being a favorite ingredient and with equal passion I love vinegar. As I learn more about cooking, I find the addition of vinegar can transform a dish. Harry is the co-founder of The Brooklyn Kitchen and has few events scheduled to promote this book.

Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own by Michael Harlan Turkell takes readers on a fascinating journey through the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others.

A History of Cookbooks: From Kitchen to Page over Seven Centuries (California Studies in Food and Culture) by Henry Notaker provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, the author traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.

The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker by Coco Morante is a book authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals. Don’t forget we have a giveaway for the 3 quart Mini Duo here at Eat Your Books.

The Art of Flavor: Practices and Principles for Creating Delicious Food by Daniel Patterson and Mandy Aftel helps home cooks get a little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles such as: The Four Rules for creating flavor; A Flavor Compass that points the way to transformative combinations; “Locking,” “burying,” and other aspects of cooking alchemy; The flavor-heightening effects of cooking methods; and The Seven Dials that let you fine-tune a dish. With more than eighty recipes that demonstrate each concept and put it into practice, this guide is food for the imagination that will help cooks at any level to master flavor.

The Modern Jewish Table: 100 Kosher Recipes from around the Globe by Tracey Fine and Georgie Tarn brings the self-proclaimed Jewish Princesses’ fun, upbeat, and infectious brand of energy to the kitchen. Writing from the point of view of the average home cook, the authors dish out their witty know-how and inspire amateur cooks to create simple and hip recipes, with all the short cuts included, even as they entice “professional” home cooks to revitalize traditional Jewish fare with uniquely global flavors.

Wholefood Heaven in a Bowl: Vegetarian and Vegan Recipes from London’s Popular Food Truck by David & Charlotte Bailey delivers mindful vegetarian and vegan dishes. The couple are the owners of Wholefood Heaven, one of London’s most popular food trucks, where the flavors they discovered on their international travels make it to their menu and into this book. This book was published in the UK in April.

Made in Vietnam: Homestyle Recipes from Hanoi to Ho Chi Minh by Tracey Lister and Andreas Pohl is based on memorable meals eaten at street food stalls, family gatherings and countryside eateries, Made In Vietnam covers the three main culinary regions of the country: the heart food of the north, dishes from the centre (in the tradition of the cuisine of the imperial city Hue), and the sweeter, spicier food of the tropical south. This book is a reprint of Real Vietnamese Cooking.

Other titles of interest include:

• The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness by Alex Jack and Sachi Kato
• One Bowl Meals Cookbook by Williams-Sonoma Test Kitchen
• Fan Fare: Crowd-friendly Snacks, Small Bites & Drinks by Kate McMillan
• Small Bites: Skewers, Sliders, and Other Party Eats by Eliza Cross
• The Slow Cooker Cookbook by Williams-Sonoma Test Kitchen
• Pizzazzerie: Entertain in Style: Tablescapes & Recipes for the Modern Hostess by Courtney Dial Whitmore
• Southern Classics: Five Ways: Traditional Recipes with Inspired Twists
• The Big Book of Paleo Slow Cooking: 200 Nourishing Recipes That Cook Carefree, for Everyday Dinners and Weekend Feasts by Natalie Perry
• The Better Than Takeout Thai Cookbook: Favorite Thai Food Recipes Made at Home by Danette St. Onge
• The Epicurean: The Classic 1893 Cookbook (Calla Editions) by Charles Ranhofer being reissued by Dover
• The NYC Kitchen Cookbook: 150 Recipes Inspired by the Specialty Food Shops, Spice Stores, and Markets of New York City by Tracey Ceurvels
• Best Served Wild: Real Food for Real Adventures by Brendan Leonard and Anna Brones
• Wild Mediterranean: The Age-old, Science-new Plan For a Healthy Gut, With Food You Can Trust by Stella Metsovas
• Cast Iron Gourmet: 77 Amazing Recipes with Less Fuss and Fewer Dishes by Megan Keno
• Treat Yourself!: How to Make 93 Ridiculously Fun No-Bake Crispy Rice Treats by Jessica Siskin
• Vegano Italiano: 150 Recipes from the Italian Table by Rosalba Gioffre
• Irresistible History of Alabama Barbecue, An: From Wood Pit to White Sauce (American Palate) by Mark A. Johnson
• Bake Your Cake and Eat It Too by Tamara Milstein-Newing
• Cocolat: Extraordinary Chocolate Desserts by Alice Medrich being reissued by Dover
• Easy Cookie Recipes: The 103 Best Recipes for Chocolate Chip, Holiday, Sugar Cookies & More by Addie Gundry
• Life in a Northern Town: Cooking, Eating, and Other Adventures along Lake Superior by Mary Dougherty
• Halfway Homemade: Meals in a Jiffy by Parrish Ritchie
• Latin American Paleo Cooking: Over 80 Traditional Recipes Made Grain and Gluten Free by Amanda Torres and Milagros Torres
• My French Country Home: Entertaining Through the Seasons by Sharon Santoni
• Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More by Emma Christensen

Canada

Toronto Eats: 100 Signature Recipes from the City’s Best Restaurants by Amy Rosen is one of the two Figure1 Publishing titles being released in Canada and the US this month. Previous titles in this series have been well done, beautiful and the recipes all worked. Their Eats and Cooks series are my favorites, taking me to the best restaurants in each city – all without leaving my home.

The second title from Figure1 this month is Portland Cooks: Recipes from the City’s Best Restaurants and Bars by Danielle Centoni. The book presents 80 recipes from 40 of Stumptown’s most popular restaurants and bars. From the most modest and unassuming cafes to eclectic neighborhood joints to late-night cocktail bars, the book celebrates the pioneers, game-changers, upstarts, and torch-bearers who helped put Portland on the culinary map.

U.K.

Baking School: The Bread Ahead Cookbook: Mastering bread and pastry at home, from sourdough to pizza, croissants to doughnuts by Matthew Jones, Justin & Louise Gellatly is being released in the UK this month and it appears as the ebook version will be available in the US. Best known for Justin’s world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more besides. Now, using this book, you can too, from the comfort of your own home. I have Justin’s previous book and love it!

Kaukasis the Cookbook: The Culinary Journey Through Georgia, Azerbaijan & Beyond by Olia Hercules is being released in the UK in August and coming to the US in October. This title is a celebration of the food and flavours of the Caucasus – bridging Europe and Asia and incorporating Georgia, Azerbaijan, Armenia, Iran, Russia and Turkey. Olia Hercules introduces us to more than 100 recipes for vibrant, earthy, unexpected dishes from across the region. Olia wrote the beautiful Mamushka as well.

5 Ingredients: Quick & Easy Food by Jamie Oliver is being released in the UK and US in August. Jamie wants to make good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it’s finished and on the table super-quickly, or after minimal hands-on prep, you’ve let the oven do the hard work for you. Each recipe has been tried and tested (and tested again!) and well, it’s Jamie.

Fresh and Simple by Leyli Mustafaeva and Reinna Lavery is the debut title from the owners of the café Brown and Rosie located in the heart of South Kensington. The café is known for bringing a slice of Australian breakfast and brunch culture to London. For those of us unable to make the trip to either land, the Fresh and Simple cookbook offers the chance to recreate the delicious sophistication of Brown and Rosie café at home with 100 recipes.

Bee’s Adventures in Cake Decorating: How to Make Cakes with Wow Factor by Bee Berrie is a bold, fun, easy-to-follow cake deco compendium packed full of over 30 recipes. Including recipes for brilliant cakes and frostings, from Bee’s favourite vegan banana cake, to her punchy Jamaica ginger cake, with countless options for creating gluten and dairy free variations on both cake recipes and frostings, including a fantastic vegan chocolate and avocado icing recipe that just has to be tried! This book is a follow up to her first title Bee’s Brilliant Biscuits.

Mary Berry’s Complete Cookbook by Mary Berry is an updated edition of Mary’s million-selling cookbook and is the Mary Berry book that no kitchen should be without. Every delicious recipe is accompanied by beautiful photography to inspire your cooking, with an eclectic mix of traditional dishes, exotic flavours, and classic Mary Berry recipes.

Joel Serra’s Modern Spanish Kitchen by Joel Serra shares eighty recipes that offer both a beginner’s guide to eating and drinking like a local with fresh takes on Spanish favourites such as Fideua with squid ink, Allioli, Pulpo gallego and Leche merengada, as well as plenty of inspiration for those looking to experiment.

The Flavours of Andalucia by Elisabeth Luard is being reissued by Grub Street this month. Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia’s eight provinces in turn to provide a personal, geographical and culinary survey of the area.

Supper Love: Comfort Bowls for Quick and Nourishing Suppers by David Bez is the third cookbook from the king of salads. Here you will find 130 supper bowls for any season and every appetite. The options are endless and vary from light, raw and fresh, to hot, filling and wholesome. Every recipe in this stunning book is ultra simple and can be adapted to suit a different diet, such as vegan or vegetarian.

National Trust Family Cookbook by Claire Thomson is packed with delicious and colorful recipes for lunches and suppers as well as healthy (and indulgent) breakfast ideas, lunchbox alternatives, and food for Sunday roasts and summer barbecues. It’s divided into timescale sections: quick lunches and suppers that take around 10 minutes, 20 minute reliable recipes, savvy family stalwarts that take 40 minutes at most, and unhurried and imaginative recipes that take between 45 minutes and an hour.

Meet Your Matcha: Over 50 Delicious Dishes Made with this Miracle Ingredient by Joanna Farrow delivers recipes to use matcha which is rich in nutrients and antioxidants, and gives a slow-release caffeine boost through the day. From smoothies to salads, main meals to munchies, there’s more to matcha than just another cup of tea. Learn how to use it to flavour rice, in sauces, as a marinade, in frostings and so much more. Try Rack of lamb with a matcha crust, snack on great Green granola or treat yourself to a Pistachio & sultana green tea cake and discover the benefits of this miracle ingredient and how to truly make the most of it.

Veggie Desserts + Cakes: Carrot Cake and Beyond by Kate Hackworthy shares 60 original recipes, including vegan options, virtuous snacks and lighter ways to bake cakes. This book is not about sneaking veggies into recipes, but celebrating them as hero ingredients and making them as much a part of dessert as they are of dinner. Recipes include: Kale and apple cake with apple icing, Butternut squash spiced muffins, Black bean chocolate brownies, Avocado key lime tarts, Turmeric, carrot and orange ice lollies, and Cauliflower chocolate churros.

C is for Caribbean and M is for Mexican by Rukmini Iyer are the two new additions to the alphabet cooking series from Quadrille. These fun books each share a collection of 50 of the most on-trend dishes from around the world.

Posh Kebabs: Over 70 Recipes for Sensational Skewers and Chic Shawarmas by Rosie Reynolds shares over 70 simple recipes for everything from brochette to shashlik to souvlaki and takes you on a global tour of flavours and ingredients.

Pimp My Noodles: Turn Instant Noodles and Ramen into Fabulous Feasts by Kathy Kordalis delivers over 50 imaginative noodle upgrades for fast meals. Not sure what to have for dinner? Why not whip-up the 10-minute ramen, topped with a yolky soft-boiled egg. Transport yourself to Italy with the Cacio e pepe noodles or conquer your hanger with street food favourite, the Ramen burger.

The Kilner Cookbook by Kilner is the first cookbook from the famous makers of our favorite clip top jars. Here you will find 100 tasty recipes for: classic and creative pickles, preserves, chutneys and jams; speedy salad, soup and breakfast recipes, perfect for picnics or on-the-go; tempting sweet treats and desserts for sharing and gifting; refreshing cordials and tasty cocktails for all-year-round celebrations.

The Big Family Cooking Showdown by BBC was released earlier this month in the UK based on the hit TV programme. Each dish from the show has been simplified with clever shortcuts and advice to make every recipe fuss-free. With original recipes from Rosemary Shrager and helpful tips from the competing families, it is the ultimate recipe book from anyone who wants to bring their family together around the kitchen table.

My Virgin Kitchen: Delicious Recipes You Can Make Everyday by Barry Lewis focuses on exciting recipes that all the family will love – all made easily, with simple ingredients. His recipes are healthy and delicious and focus on giving everyone the confidence to get stuck in. Whether you’re looking for a quick dinner for everyone such as Coconut Crumbed Chicken or Mac ‘n’ Cheese; fantastic new ideas for pizzas or flapjacks; international influences like Cod Tagine; or hidden veggies in Carrot Cake Cupcakes or Pasta Bake – here is a wonderful collection of recipes to use again and again. If you’re a virgin in the kitchen, you’re in great company!

Australia

Ostro: The Pleasure of Slowing Down and Cooking with  Simple Ingredients by Julia Busuttil Nishimura guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as Ricotta tortelloni with butter, sage and hazelnuts or Taleggio and potato pizza. This book also shares plenty of flavourful salads and simple meals for days when time is scarce, such as Roasted cauliflower and wheat salad or Tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn’t be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect Lemon olive oil cake. But we also need the odd show-stopper like a Chocolate layer cake with espresso frosting on standby for special occasions!

The Blue Ducks in the Country: Over 90 Awesome Dishes that Celebrate Growing, Foraging, Munching and all of Nature’s Best Bits by Darren Robertson and Mark LaBrooy is filled with the very best recipes that celebrate the two chefs’ mutual love for good food: from simple salads and veggie dishes with bold flavours, to the ultimate barbecue recipes that will have you building your own fire in no time. There are recipes for foraged foods that showcase the true bounty that the Australian land and coast have to offer, while the Ducklings chapter will keep the little ones quiet, even if just for a while. Those with a sweet tooth can indulge in the Ducks’ finest cakes and desserts from their sweets cabinet, and you can toast the success of your new culinary creations with some of the most inventive cocktails around.

New Zealand

Little Bird Goodness: Nourishing Plant Recipes to Help You Feel Good from the Inside Out by Megan May shares more than 130 thoroughly irresistible, mostly raw plant-based recipes from her award-winning Little Bird Unbakery Cafes and home kitchen. You’ll find recipes for almost every meal to enhance your health, make you feel great and benefit the environment in the process. Ranging from decadent healthy desserts to green smoothies, plus staples such as nut milks, nut cheeses and probiotic-packed fermented foods, including kimchi and kombucha, these dishes will inspire you to fill your plate with an abundance of beautiful plant-based wholefoods. All of the recipes are suitable for a vegan diet and are gluten- and dairy-free.

Tell me in the comments which titles you are most excited about this month?