February 2025 New Cookbook Review

February 25, 2025 by
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February is the calm before the storm of Spring cookbook releases as typically March and April are packed with loads of new titles. Our 2025 Cookbook Preview Post is continually updated. Don’t forget that you can create a wishlist and share it with your loved ones.

Our February 2025 EYB Cookbook Club Summary and March 2025 Great Big Cookbook Club Summary  can be found at the links provided.

A while ago we announced that we have connected the EYB database to ckbk’s library of digital cookbooks. ckbk is a cookbook subscription site where you can access the full content of 954 great cookbooks, the majority of which are indexed here on EYB (and more will be indexed every week). For all the details, please see Jane’s post. If any of this month’s books are a part of the ckbk library, we have identified them as such: ckbk.

If you would like to order any of these titles (or preorder/order any other books or items) using our affiliate links below or BUY BOOK button on the book details page, earns Eat Your Books revenue as an Amazon Associate from qualifying purchases when using our links:

USA * Canada * UK * Australia 

Please also remember your local bookstores – for preorders as well – authors state that preorders really help with their budgets for publicity, etc.

If there is an  available for a cookbook, look for the orange icon in the blurb. Clicking on that link will take you directly to the Preview.

Lastly, if events are planned for particular books/authors, I have included a link. Be sure to check our Calendar frequently for new entries – there are loads of events around the world as more in-person and virtual events are being planned.

To jump to a particular country’s listing, please click on the links below.

United States

The Curious Kitchen Gardener: Uncommon Plants and How to Eat Them by Linda Ziedrich is for cooks and gardeners interested in bringing novelty and variety into their lives and homes. It follows each season of planting and harvesting – featuring nearly 35 often overlooked edibles, with illustrations, and a delicious recipe for each, encouraging us to see our gardens as an integrated whole and a year-round practice.

Chicago Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Windy City by Nicole Schnitzler covers signature recipes from Chicago hotspots that pay homage to the Windy City. From fruity juleps to creamy sours and old school martinis, these 100 plus recipes including dozens of bartender profiles, will have you imbibing like a local wherever you are. This book is broken down by neighborhood, so you can find the best bars and finest signature creations that Chicago has to offer. Residents and tourists alike will discover locations and drinks that are sure to satisfy all tastes.

Meat, Poultry & Game: Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi Paris delivers the ultimate reference on preparing and cooking meat. This book offers a complete course in cooking all types of meat: beef, veal, pork, lamb, poultry, and game. From trussing a chicken to tying a pork loin to dressing a rack of lamb, it includes all the fundamentals for preparing meat, along with more advanced techniques such as preparing sweetbreads or deboning and stuffing quail. Impress your dinner guests by serving dishes such as duck confit, wild boar tacos, moussaka, beef bourguignon, filet mignon, Texan pork ribs, osso buco, or lamb tajine.

Breaking Up with Dairy: 100 Indulgent Plant-based Recipes for Cheese (and Butter, Cream, and Milk) Lovers Everywhere by Bailey Ruskus will help you make the switch to a dairy-free lifestyle – or simply consider a dietary change – without sacrificing flavor. Cheese can be the breaking point that keeps many from breaking up from dairy – because let’s face it, dairy is delicious. Here, the author shares over one hundred unbelievable plant-based dairy recipes that includes beloved cheeses like Gorgonzola, young Gruyere, pepper-jack, Parmesan, and more, which you can use in additional recipes that are provided.

The Cheese Biscuit Queen, Kiss My Aspic!: Southern Recipes, Saucy Stories, and More Rambunctious Behavior by Mary Martha Greene serves up generous portions of fabulous Southern cooking and lively storytelling in this sequel to her best-selling book The Cheese Biscuit Queen Tells All. In this new book, the author shares 80 new recipes and invites readers into her world of Southern hospitality. She tells the kinds of stories that some might wish were kept within the family and shares recipes just as juicy and delicious as the best gossip.

Adorable Animal Bakes: 60 Cute Creations to Make with Your Family by Cathryn Wood brings the animal kingdom to your kitchen with unique, charming bakes that are just as fun to make as they are to eat. This wonderful collection of simple desserts is designed for bakers of all ages and levels – along with ways to customize each and every creation! Look inside to find helpful tips and tricks to make decorating your creations both easy and fun, along with foolproof recipes for buttercream frosting, edible eyes and chocolate buttons.

Sun & Ssukgat: The Korean Art of Self-Care, Wellness & Longevity by Michelle Jungmin Bang: Ssukgat, or Chrysanthemum greens, are treasured in Korean culture for their healing abilities. You can coax its withered stalks to bloom again, with sun, water, soil, and care. Informed by her travels, research, and East-West nutrition training, the author reflects on how we can eat for healing, live sustainably, reconnect with nature, form deeper relationships with the Korean concept of Jeong (the warm, invisible connection between loved ones and places), and more. Also included are simple and delicious healing recipes that can be used for recovery, like a mushroom broth the Buddhist nuns turn to for colds; her grandmother’s secret Myeolchi (anchovy) broth; Samgyetang (chicken and ginseng soup) for combatting fatigue; as well as Hoedeopbap (raw fish bibimbap), her most-requested dish that requires no cooking. This title is being released in the UK as well.

Katherine Wants – Randy Cooks: The Ultimate Date Night Cookbook by Randy and Katherine Feltis states that it will ignite the spark in your relationship with an array of delectable chef-created recipes made for special evenings with the one you love. Inspired by their own love story, the authors, who are TikTok sensations, open their hearts and their kitchen to show how they come together over food, laughter, and unforgettable evenings. More than a cookbook, it shares anecdotes, dating advice, and tips from one of the internet’s power couples and reveals a few secret ingredients beyond food that will help you keep your relationship thriving! This book also shows you how to attend to the little things, like setting the mood with romantic ambiance, crafting cocktails and homemade desserts, stocking your pantry, and more. All of the recipes are carefully crafted to be accessible to home cooks of all skill levels, with easy-to-follow instructions and readily available ingredients!

The Fishwife Cookbook: Delightful Tinned Fish Recipes for Every Occasion by Becca Millstein and Vilda Gonzalez takes your tinned fish game to the next level with 80 recipes for meals for one, picnics in the park, sunny breakfasts, and more, from the trailblazing brand, Fishwife Tinned Seafood Co. Just as vibrant as the branding for the Fishwife products, this book will inspire you add Fishwife canned seafood to your menu planning. With beautiful photographs and the charming and whimsical illustrations in the brand’s signature style throughout, this book is an invitation to make a splash! You will love it as much as I do. EVENTS

It’s a Sweet World: Recipes from Around the Globe at Bea’s Bakery by Lenny Rosenberg and Adaeze Nwanonyiri invites you to bring the rich, nostalgic flavors of Bea’s Bakery, a California institution, into your home with a blend of Jewish, Nigerian, and global recipes perfect for any occasion. Experience the rich legacy of Bea’s Bakery in your own kitchen. In 2023, Bea’s Bakery was entrusted to new owners, Lenny Rosenberg and Adaeze Nwanonyiri. This husband-and-wife duo brings their unique backgrounds and love for tradition to this debut cookbook. Bea’s most cherished recipes, from classic Jewish staples to Nigerian-inspired delights and international favorites are included. With each recipe, readers can expect step-by-step instructions, heartwarming stories, and suggestions for enjoying these treats at special occasions, making it easy to recreate Bea’s bakery magic at home.

One Pot One Portion: 100 Simple Recipes Just for You by Eleanor Wilkinson was released in the UK in July 2024.  Cooking for one just got easier and more delicious – no more eating leftovers or washing multiple pots and pans. Here you’ll find 100 easy recipes for everything you’re craving, even dessert. And to solve the solo cook’s dilemma of what do with the rest of that butternut squash or a half-can of coconut milk, each recipe references another that uses one or more of the same ingredients.

Dinner at Our Place: Recipes for Gathering by Our Place and Shiza Shahid: From the covetable cookware brand Our Place (makers of the super-popular Always Pan®), comes more than 100 dinner party–worthy recipes menus that celebrate culture and community. Co-founder and CEO Shiza Shahid invited 11 pioneering tastemakers, chefs, and restauranteurs to take a month and throw a dinner party for you to join. In addition to the 100 recipes, you’ll find 12 specially curated dinner parties, plus playlists, mood lighting guides, plating philosophies, scripts for talking to your fishmonger, and so much more.

Tiny Cocktails: The Art of Miniature Mixology by Tyler Zielinski offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors – an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.

Rooza: A Journey through Islamic Cuisine Inspired by Ramadan and Eid by Nadiya Hussain was published last month in the UK. For more information on this beautiful book see our review and giveaway. There are four online recipes for you to try now.

The Hebridean Baker – The Scottish Cookbook by Coinneach MacLeod is being released in the US this month having been previously published in the UK. This new book is a celebration of tradition, innovation, and the sheer joy of sharing delicious food. With tales of island life, encounters with pioneering women, the musical influence of Gaelic across the Atlantic, and maritime adventures around lesser-known isles, this is not just a cookbook; it’s a cultural expedition. This book shares a wonderful mix of savoury recipes such as Isle of Mulligatawny soup and Feather fowlie as well as sweet bakes that we have come to love from this Scottish author. There are six online recipes for you to try now.

Food for Sharing: Love and Spices from an Immigrant Kitchen by Ashia Ismail-Singer (US release of The Laden Table: Recipes to Share Infused with Spice): Inspired by the melded cultures that make up Ashia’s extended family, this book will take you on a journey full of flavors from India to Africa, the Middle East, Europe, the Americas, and New Zealand, where she now lives. The recipes in this book have been created to be as simple as possible, all inspired by the spices that Ashia grew up with at home, in the different countries she has lived. Every element of this book is a fusion of cultures, the joys of sharing food, gathered together with loved ones. Includes themed menus, like “Inspired Indian Soiree” for the home cook who needs a little guidance when pairing dishes suitable for a crowd.

Food for Thought – Essays and Ruminations by Alton Brown is a debut collection of personal essays defined by his flair, wit, and insight. With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken. Deliciously candid and full of behind-the-scenes stories fans will love, Food for Thought is the ultimate reading experience for anyone who appreciates food and the people that prepare it. There are no recipes in this title. EVENTS

We the Pizza: Slangin’ Pies and Savin’ Lives by Muhammad Abdul-Hadi contains knock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees. EVENTS

Sours: A History of the World’s Most Storied Cocktail Style by Philip Greene is a collection of 100 beautifully balanced recipes for both classic and new cocktails that demonstrates the irresistible allure of citrus and sours when paired with spirits. The fascinating history and lore of iconic and universally beloved beverages such as the daiquiri, sidecar, margarita, whiskey sour, and cosmopolitan are mixed with recipes to teach you how to make each of these classic drinks. Sours is perfect for both the seasoned and new at-home bar mixologists, who would benefit from an extensive and knowledgeable guide to the basics of sours, from one of the most trusted names in the cocktail world.

Sweet Potato Soul Vegan Vibes: 100 Soulful Plant-Based Recipes for Healthy Everyday Meals by Jenné Claiborne, author of Sweet Potato Soul, invites you to fall in love with cooking and eating plants, in their delicious diversity. After stints in New York City and Los Angeles, she’s returned to her hometown of Atlanta, Georgia, where she is freshly inspired in her vegan kitchen by the city’s multicultural influences: collard green soup mellowed by miso, sweet potatoes crisped in the air fryer and heated with jerk seasoning, and corn ribs kissed by Korean gochujang sauce.

My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American by Kiera Wright-Ruiz: This cookbook is the story of Kiera’s journey to embrace her identity and all her cultures: Latinx, Asian, and American. It’s a celebration of Latin American food in all its vibrant, flavorful glory, and a love letter to the diaspora. From Ecuador to South Florida, Mexico to Cuba, the recipes in this book are as diverse and unique as the cultures themselves.

MockTales – 50+ Literary Mocktails Inspired by Classic Works, Banned Books, and More by Lindsey Smith and Delanie Fischer shares beloved stories with a sober twist. Have you ever wondered what the ladies from your favorite Jane Austen books would drink at a ball? What Jay Gatsby would be serving at his crazy parties? Experience these answers for yourself with this all-new zero-proof drink cookbook.

Baking for Two: 200+ Small-Batch Recipes, from Lazy Bakes to Layer Cakes by America’s Test Kitchen revolutionizes small-batch baking with innovative techniques, flexible equipment options, and 200+ big-flavor recipes in their latest book. ATK cuts sweet and savory treats down to size while cutting out the small-batch baking quirks in this exciting cookbook for two: no calculators to scale recipes, no measuring out half an egg, no buying a container of an ingredient to use just a tablespoon, no stale leftovers, no kitchen full of required equipment.

Hot Date!: Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts by Rawaan Alkhatib is the first comprehensive cookbook on an ancient superfood and the cultures that revere it. The book is filled with gorgeous photography and illustrations. The author draws inspiration from her Middle Eastern and Indian cooking background to bring a unique perspective to her topic. Divided into six chapters, Hot Date! features 99 recipes that are big on flavor and low on fuss, ranging from Party Food (stuffed dates of all kinds!) to Breakfast; Mains; Soups, Salads & Sides; Sweets; and Drinks & Condiments (the Date Chili Crisp is a life changer). Informative sidebars that read like a scrapbook, how-to content, timelines, and historical snippets feature Rawaan’s watercolor illustrations, patterns, and elegant hand-lettering, exploring such topics as: Date-growing cultures, history, and visits to date farms in Palm Springs, the United Arab Emirates, and Egypt.

Grow Cook Eat: A Food Lover’s Guide to Vegetable Gardening, Including How to Grow 50 Vegetables, Herbs, and Fruits by Willi Galloway is a reissue of the 2012 edition. It is a guide to growing and harvesting your own urban vegetable garden – featuring 50 profiles of common vegetables and herbs, plus 50 recipes for garden-to-table meals you’ll want to make again and again. The author has a new title coming this November: Veggies for Breakfast: 100 Delicious Plant-Focused Recipes for Healthier Mornings.

Bitter & Sweet: Global Flavors from an Iranian-American Kitchen by Omid Roustaei is an elegantly designed cookbook featuring 75 mouthwatering recipes from the Caspian Chef. Filled with stories, useful cooking tips, and gorgeous photographs, this book will inspire readers to experiment not only with Iranian dishes but also with the many cuisines and techniques that Omid has explored throughout his career.

Farm-Fresh Charcuterie Spreads: Over 40 Boards to Enjoy with Family and Friends by Lana Stenner is a collection of more than 40 recipes for creative and delicious charcuterie spreads featuring fresh, wholesome ingredients. More than just a foodie trend, charcuterie boards fit the way we cook and eat today. These popular platters offer variety, style, convenience, and flavor for home cooks looking to share some delicious food with their friends and family.

Swiss Suppers: 52 Wholesome Recipes from the Heart of Europe by Heddi Nieuwsma explores Switzerland through simple and delicious dishes for the evening meal. Each recipe is accompanied by a fascinating story about the dish’s history and ingredients. From Zurich’s famous Birchermuesli, to Graubünden’s Pizzoccheri (buckwheat tagliatelle), to the saffron risotto of Switzerland’s Italian region, let these sweet and savory supper recipes help you connect (or reconnect) with Switzerland. Learn Swiss history, culture, and geography – and taste one of the world’s favorite travel destinations.

Pretty Delicious: Simple, Modern Mediterranean, Served with Style by Alia and Radwa Elkaffas is the debut cookbook from social media sensations Food Dolls, with more than 110 simply sophisticated, fresh, and vibrant Mediterranean dishes with a Middle Eastern twist. And since serving with style is what Food Dolls perhaps love the most, they also share an entire chapter of menus and inspired ideas to zhush up the dinner table, with 120 beautifully styled photos throughout. Fresh, streamlined, healthful, and proven family-friendly, this book will inspire you with dozens of ingenious ways to level up dinner. EVENTS

From the Markets of Tuscany: A Collection of Traditional, Seasonal Recipes by Giulia Scarpaleggia is a reissue of From the Markets of Tuscany). This title is a collection of traditional, seasonal recipes and a guide to the area’s top food markets. Through photographs, words and recipes, Giulia tells the story of Florence’s historic markets, local organic farmers’ markets, and the weekly market days held in Tuscan towns and villages. With each encounter, Giulia delves into the stories of Tuscany’s food markets, drawing on memories and recipes that taste of home.

Canada

Two Chefs in the Garden: Over 150 Garden-Inspired Vegetarian Recipes by Lynn Crawford and Lora Kirk shares over 150 flavourful, everyday vegetarian recipes celebrating the ease and versatility of cooking with vegetables that will satisfy everyone. The authors take readers on a culinary tour through a stunning array of recipes, showcasing the bounty of their garden throughout the seasons. You’ll discover new and approachable ways to cook with vegetables and make plant-based foods the central part of your meals. Featuring beautiful photography throughout, these recipes are incredibly nutritious, easy to make, and celebrate the deliciousness of vegetables in everyday meals.

Flavours of Prince Edward Island – New Edition by Jeff McCourt, Austin Clement and Alan Williams is a revised edition of the 2010 title Flavours of Prince Edward Island – A Culinary Journey. This title will bring the taste of Prince Edward Island (PEI) home with you, with a stunning collection of recipes from PEI’s top chefs, enriched by photographs and stories from the island’s cooks, farmers, and fishers. From heading down to the wharf early to get your pick of the best lobsters, to taking an afternoon to forage for the elusive chanterelle, a mouthwatering dish is so often the end result of a long line of adventures the island has to offer.

Europe

Rice and Shine: Recipes and Delicacies for Every Occasion by Tove Nilsson Jakobson is being released in Europe this month and worldwide in April. Rice is not merely a side dish but often the main feature, offering diverse culinary experiences depending on the type used. It can be sticky, creamy, airy, crunchy, nutty, perfumed, or gooey, and it uniquely absorbs the flavors of spices and broths during cooking. For many people worldwide, rice is a staple, consumed at breakfast, lunch, and dinner. Various rice types are integral to nearly all global cuisines – basmati, jasmine, brown rice, sticky rice, round grain shari, black rice, arborio, red rice, carnaroli, japonica, and bomba. Rice and shine with this recipe collection for every homecook! Released in Europe February 20, 2025. Worldwide April 22, 2025.

United Kingdom

Lessons in Mixology: A Graphic Guide to Making the Perfect Cocktail by Jordan Spence: Each beautifully designed infographic in Lessons in Mixology shows precise measurements in easy-to-see glass proportions and gives instructions on which garnish and type of glass to be used for each drink. From coolers and coladas to slings, sours and screws, this book includes over 200 recipes for both old favourites and modern inventions alongside an informative introduction that gives details on equipment needed, glassware, bar stocking and the basic techniques to get you started.

Pulse – Modern Recipes with Beans, Peas & Lentils by Eleanor Maidmint covers dried, canned and jarred pulses, and includes recipes featuring meat, poultry and fish. This book demonstrates how easy it is to cook with pulses through 75 delicious recipes as well as highlighting their nutritional benefits. Pulses can be deeply comforting, light and delicate, crisp and crunchy or soft and luxurious. Knowing how to cook with them is key. Every recipe in this book will transform a humble bean or lentil into something aspirational and appealing.

Ultimate Air Fryer Baking: Over 80 Delicious Sweet and Savoury Bakes by Dominique Elöise Alexander and Isobel Hossack has a delicious bake for every taste and occasion: whether a classic bake such as chocolate fondants, a mouthwatering teatime treat like pistachio profiteroles, or a savory delight like chorizo quiche. All the recipes have been tested in the two most popular air fryers to ensure bake times are consistent, equipment minimal and amazing results guaranteed. The methods are simple to follow, with no fancy baking jargon or additional expensive equipment. Ingredients are accessible and minimal – nearly all the recipes have under 10 ingredients.

Sun & Ssukgat: The Korean Art of Self-Care, Wellness & Longevity by Michelle Jungmin Bang: Ssukgat, or Chrysanthemum greens, are treasured in Korean culture for their healing abilities. You can coax its withered stalks to bloom again, with sun, water, soil, and care. Informed by her travels, research, and East-West nutrition training, the author reflects on how we can eat for healing, live sustainably, reconnect with nature, form deeper relationships with the Korean concept of Jeong (the warm, invisible connection between loved ones and places), and more. Also included are simple and delicious healing recipes that can be used for recovery, like a mushroom broth the Buddhist nuns turn to for colds; her grandmother’s secret Myeolchi (anchovy) broth; Samgyetang (chicken and ginseng soup) for combatting fatigue; as well as Hoedeopbap (raw fish bibimbap), her most-requested dish that requires no cooking. This title is being released in the US as well.

Fitwaffle’s Easy Air Fryer: 100 of My Best Bakes, Quick Desserts and Simple Meals by Eloise Head delivers mouth-watering recipes that are ready in a flash – including both sweet and savoury. From delicious desserts to satisfy your sweet tooth, such as Peanut butter lava cakes, to speedy meals including Chicken tender tacos and classic bakes like Berry crumble, all of these recipes are tasty, quick and oh-so-simple.

Nancy’s Green and Easy Kitchen: Delicious Everyday Meals by Nancy Birtwhistle shares the author’s flexible recipes that enable you to use what you have to hand and make the most of seasonal ingredients while learning how to cook in a more sustainable, efficient way. Batch-cooking the basics makes it easy to avoid ultra-processed foods and you’ll soon find that with all Nancy’s wisdom your home menu will be both delicious and nutritious.

3 Doughs, 60 Recipes: Sandwich Bread, Focaccia, Pizza – Easy-to-master Doughs and Delicious Ways to Enjoy Them by Lacey Ostermann shows us how to make bread simply and deliciously with three easy-to-master doughs for focaccia, sandwich bread and pizza. Lacey presents 20 creative yet easily achievable recipes for each dough, whether you’re baking, topping, using up leftover bread or reworking the doughs into a variety of bread products. Every dough also has practical step-by-step instructions, detailed photography and QR codes to video tutorials that will fill you with confidence as you learn to make bread.

Sweet Treats with Bonne Maman: Cakes, Cookies, Crêpes and More by Ilona Chovancova celebrates this iconic brand with a selection of delicious bakes to make and share! This book brings together a selection of Bonne Maman’s most delicious treats, including bakes such as marble cake, banana bread, madeleines, cookies, linzer biscuits, shortbreads and double chocolate muffins…perfect for snacks and to share with family and friends!

Sweet – The Secret to the Best Desserts by Alexina Anatole: From the author of Bitter comes a guide to unlock the secrets of sweetness. Journeying through 10 shades of sweetness – including brown sugar, strawberries, peaches, honey, vanilla and bananas – Alexina reveals the tempting results that can be achieved by balancing flavour, texture and temperature. With twists on the classics and exciting new creations, these 80 recipes offer comfort while also delivering bold, exciting flavours. Whether you love desserts or believe that you’re ‘not a dessert person’, this inspiring cookbook is guaranteed to delight all. The US edition will be released in November.

One Pan Beans: Creative Recipes Using Beans, Chickpeas And Lentils For Everyday Meals by Claire Thomson offers up 70 recipes with pulses as star of the show, revealing just how simple it is to create delicious one-pan meals that all of the family will love. Drawing inspiration from across the globe, Claire showcases recipes that will inspire you to choose pulses as your budget-friendly midweek go-to ingredient.

The Batch Lady Rapid Dinners: No-fuss Grab and Cook Meals for the Whole Week in Just 30 Minutes by Suzanne Mulholland takes the stress out of evenings with 100 tasty grab-and-cook recipes to make dinner times a breeze. Prep recipes in 5-10 minutes, then keep in the fridge or freezer until you are ready to eat. Choose to cook on the hob, in the oven or use your favourite appliance, with options for slow cooker and air fryer throughout. Includes meal plans with just 30 minutes of prep for a week’s dinners, as well as templates to be customised to the preferences of you and your household.

Poppy Cooks: The Potato Book: 101 Recipes from the Potato Queen by Poppy O’Toole: The potato, the humblest of ingredients, is also one of the most accessible, adaptable and affordable too, and this brilliant cookbook celebrates the range and variety of recipes possible from one mighty ingredient. In these pages are the tools you need for cooking the perfect potatoes every time – whether they be roast, mash, fondant, gnocchi, wedges, or fries. Poppy starts with a signature classic recipe for each type, then adds tips and tricks for cooking with different methods and flavors. She even includes mouth-watering international classics (think latkes, dauphinoise and tartiflete) and old-school freezer favorites (hello potato smiles, tater tots, and curly fries!).

The Italian Kitchen: More than 80 delicious recipes, from antipasti to zabaglione by Maxine Clark delivers expert step-by-step instructions to achieve perfect results every time you cook. With good ingredients and a little basic cooking knowledge, you will be ready to cook the best Italian food. Italian cooking techniques are simple, because good natural ingredients need nothing much done to them to create great food.

15-Minute Indian: One-pan recipes using minimal steps and ingredients by Anjula Devi teaches you the game-changing way to eat fresh and flavoursome Indian food every day. Each recipe takes under 15 minutes to make and is cooked in one pan using minimal steps and ingredients. With over 90 fuss-free recipes you’ll be amazed at what you can achieve in the time.

Kapusta: Vegetable-Forward Recipes from Eastern Europe by Alissa Timoshkina is a culinary journey across Eastern Europe to celebrate humble vegetables that have shaped some of the most vibrant culinary traditions in the world. Focusing on five key vegetables to the region – cabbage, beetroot, potato, carrot and mushrooms – it honours a philosophy of cooking that has affordability, seasonality, sustainability and, above all, great flavour at its heart. With chapters on dumplings and pickles and ferments as well, you’ll find a diversity of dishes which exemplify the Eastern European culinary DNA.

Other books of interest:

Australia

Heat – The Alchemy of Food by Simon Borghesi and Luisa Adam: Heat is built around Simon Borghesi’ s life as a chef, interwoven with stories from his background, travels and training, including under the renowned open-fire chef Francis Mallmann. Many of the recipes within make use of age-old techniques that bring the alchemy of food into effect. The spell is cast during the preparation, after which the food is left on its own to ‘do its thing’. In much cooking practice today there is a focus on methods and techniques, less so on the spaces in between — but that is where the magic lies.

Plant Power: The Essential Plant Food Guide to Enrich Your Health by Luigi Fontana: Here the world’s foremost authority in healthy longevity, Professor Luigi Fontana, explains everything you need to know about plant-based diets including the science that confirms vegetables are key to healthy longevity. This book provides a guide to how to eat healthy plant foods and a selection of recipes to promote long-term health benefits. Whether you eat vegetarian meals one day a week or seven days a week you will benefit from the guidance and recipes in Plant Power. Includes more than 80 delicious and filling plant-based recipes designed for full or part-time vegetarians and vegans, or those wishing to cut down eating meat.

The 5-Minute Keto Salad Lunchbox: Happy, Healthy & Speedy Salads to Make in Minutes by Alexander Hart: The 52 recipes in this book cover a range of simple and tasty keto lunches. There’s also advice throughout on how to make bulk lunches for a week, and how to overhaul last night’s leftovers into a great midday meal.

Dumplings: Make Your Own at Home by La Taverne De Zhao: Learn how to perfect the beloved dumpling at home with Dumplings. This delicious, colorful book features 21 dumpling recipes, from pork and cabbage, crystal prawn, and cabbage and tofu, to four-flavor, golden fish, and nanjing. With a comprehensive, step-by-step guide to making dumpling wrappers, easy-to-follow recipes for all the flavors imaginable, plus all the basics, this book will leave readers never wanting store-bought dumplings again!

Donuts – Make Your Own at Home by Sandra Mahut: Learn how to perfect the beloved donut at home with this delicious, colorful book that features 21 donut recipes, from classic sugar-glazed, chocolate, and sugar and cinnamon, to strawberry and white chocolate, marshmallow, and apple crumble. With a comprehensive, step-by-step guide to making dough, easy-to-follow recipes for all the flavors imaginable, plus all the basics, this book will leave readers never wanting store-bought donuts ever again!

The Commonsense Cookery Book: The Australian Kitchen Classic by Home Economics Institute of Australia (NSW Division) has been teaching kitchen basics to generations of Australians for more than 100 years. First published in 1914, this is the perfect book for anyone who cooks – from beginners who are just starting out, to those who are more experienced and want a delicious tried-and-true, no-fuss recipe that works every time.

Category: New Cookbooks

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