March 2025 New Cookbook Review

We have arrived in one of the busiest periods of the year for cookbook releases. March and April are packed with many great books – and then things will slow down until August. 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 March 2025 EYB Cookbook Club Summary and April 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 967 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
• Canada
• United Kingdom
• Australia
• New Zealand

United States

Monsoon: Delicious Indian Recipes for Every Day and Every Season by Asma Khan is a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery. Find out more about Monsoon in our US/UK giveaway. This title and Asma’s books will be featured in May in our EYB Cookbook Club. (See UK section for events.)

Birrias: 60 Recipes from Traditional to Modern by Jesse Valenciana, food writer, cookbook author, and chef, reveals in this book the luscious secrets of birrias – both in their traditional forms and in their incredible new varieties. In their recent revival, evident in the best Mexican restaurants everywhere, birrias are getting even more versatile and delectable. They’re now made with all kinds of meats and proteins and in vegetarian versions. If your Mexican cooking is stuck in a rut of ground-beef tacos and cheese enchiladas, you will discover an exciting new world of flavors and dinner ideas in these pages.

Sookie’s Recipe Book: Gilmore Girls: An Official Cookbook by Elena Craig, Elizabeth Fish and Micol Ostow: Straight from the Dragonfly Inn’s executive chef, this book teaches fans how to make iconic recipes as only Sookie St. James can featuring 75 easy-to-follow recipes for all her elaborate creations.

Lismore Castle: Food and Flowers from a Historic Irish Garden by Laura Burlington: Overlooking the Blackwater Valley, Lismore Castle is home to the oldest formally cultivated gardens in Ireland, which are visited for their wild beauty and provide organic produce and flowers for the Castle. Written by the authors to celebrate their Irish home, this beautiful book explores the history and interiors of the Castle alongside its rich local food heritage and a modern take on classic Irish recipes. With essays by the Burlingtons, who have taken on responsibility for Lismore Castle from William’s parents – the Duke and Duchess of Devonshire – and atmospheric photographs by Anna Batchelor, the book offers special insight into of one of Ireland’s most celebrated houses.

Buddha Jumps Over the Wall, and Other Curiously Named Classic Chinese Dishes: A Graphic Cookbook―26 Recipes & Stories by Ying Chang Compestine: Explore the unique nomenclature of traditional Chinese dishes through folklore, personal storytelling, and 26 easy-to-cook recipes in this entertaining graphic novel cookbook, perfect for lovers of comics and food.

Shred Happens: So Easy, So Good: 100+ Protein-Packed Mediterranean Favorites with a Low-Carb Twist by Arash Hashemi, the creator of Shred Happens, shares 100+ low-carb, high-protein recipes-all flavored with Mediterranean and Middle Eastern flair-that he developed to lose 100 pounds. He drew on inspiration from his Persian roots, Mediterranean favorites, and other world cuisines to create crave-worthy spice combinations and sauces for his filling meals. When he started sharing his healthy, easy recipes on social media, they took off, as did his viral low-carb, high-protein Kaizen Pasta. Now, in his debut cookbook, he shares his formula for success: mouthwatering meals built on protein, veggies, and satisfying lower-carb alternatives, dressed up with amazing flavors and sauces.

Martha Stewart’s Gardening Handbook: The Essential Guide to Designing, Planting, and Growing by Martha Stewart is the first fully comprehensive gardening guide from the legendary Martha Stewart in more than 30 years, with everything you need to know to curate a beautiful, thriving garden. Master the art of gardening with Martha Stewart’s Gardening Handbook: an in-depth guide that will teach you the knowledge and skills to cultivate a flourishing garden. From understanding soil composition to learning about different types of plants and gardening methods, you’ll discover the secrets to creating a stunning outdoor oasis.

The Simplified Cookbook: Delicious Meals with Effortless Prep by Emily Ley is a tasty guide for novice and experienced cooks alike. The book includes easy-to-use sections for breakfast, lunch, dinner, and dessert, along with a few bonus recipes for those times you’re feeling fancy. There are 60 delicious and easy recipes with (most) under six ingredients and 60 ideas for assembly meals – meals you can throw together in a pinch and be on your way without a lot of chopping, sautéing, or cooking. A detailed resource section featuring suggested gadgets, staples, substitutions, and more inspiration and insight from Emily on how to avoid weeknight meal time decision fatigue, what to do on the days you’re driving kids around, and other tips and tricks for an making your time in the kitchen more enjoyable

Pour Together: 2-Ingredient Cocktails to Meet Every Mood by Roger Kamholz is filled with tasty, easy, and elevated drinks that go beyond your average Gin & Tonic in style, but not in fussiness. You don’t need complicated infusions or a bundle of ingredients to create a delicious cocktail. Food and drink writer Kamholz teaches you how to whip up innovative two-ingredient drinks to sip again and again.

Margarita Time : 60+ Tequila & Mezcal Cocktails, Served Up, Over & Blended by Caroline Pardilla showcases beloved, straightforward versions of the margarita as well as elevated, approachable, and crafty riffs created by established bartenders from revered bars and restaurants. The bartenders also share their favorite tequilas along with the margarita they make for themselves. The introduction includes a history of the drink’s origins, as well as guidance on the ingredients to buy and suggested bottles for stocking the home margarita bar.

The Martha’s Vineyard Cookbook: 100 Recipes from the Island’s Restaurants, Farmers, Fishermen & Food Artisans by Julia Blanter is an edible tour across the island’s six towns, with signature appetizers, entrées, desserts, and drinks from each locale. Told through 100 recipes with stories and photographs, The Martha’s Vineyard Cookbook is more than a cookbook – it is a portrait and a love letter to the places and people that make this island so vibrant and unique and utterly delicious.

Sweet Farm!: More Than 100 Cookies, Cakes, Salads, and Other Delights from My Kitchen on a Sugar Beet Farm by Molly Yeh shares more than 100 recipes for sweet treats from Yeh’s cozy kitchen on a sugar beet (and wheat!) farm, to be shared at potlucks, set on the counter for family snacking, or scarfed down in one sitting. Don’t be alarmed by the word salads in the subtitle – these are the regional dessert salads of the Midwest – think candy bar salad or grape salad. Find out more in our US/CA giveaway post. There are six online recipes to try now.

You Got This!: Recipes Anyone Can Make and Everyone Will Love by Diane Morrisey delivers 100, simple recipes so that anyone can pull together a meal in a cinch using ingredients that are already in your pantry and are designed for carnivores, pescatarians, and vegetarians alike. A former caterer, Diane knows what people want to eat – and what they can cook in the short window most of us have to get dinner on the table. With plenty of ideas for carnivores, pescatarians, and vegetarians, Diane’s recipes and approach to cooking break – and make – the rules because they employ brilliant use of what’s on hand, snacking for dinner, versatility, and mixing all kinds of global flavors.

Symon’s Dinners Cooking Out: 100 Recipes That Redefine Outdoor Cooking by Michael Symon: Symon began videotaping a live cooking show during COVID which inspired this book. He believes that anything that can be cooked indoors can be cooked on a charcoal grill. The recipes here are more appealing to me than many of his other books. Don’t get me wrong – I love Symon – but these recipes are calling my name. Chunky spicy Parmesan dip (the photo looks divine!), Duck fat fried fondant potatoes, Blue cornbread with honey butter and Sweet corn panna cotta – are just a few of the recipes here that appeal to me. There are 100 recipes including desserts and drinks too. Fan-favorite recipes from his Food Network show and brand new recipes that will excite beginners and expert grillers alike. EVENTS

The Bread Machine Book: 75 Unforgettable, Unfussy Recipes for Every Baker by Lukas Volger offers a thorough guide to the versatile bread machine – an appliance that mixes, kneads, proofs, and bakes bread. You’ll learn how to buy one, use one, and utilize different ingredients and techniques to make your creations sing, including 75 classic, sourdough, savory, and sweet bread recipes designed for a modern pantry and palate

The Little Book of Ladurée – Patisserie by Julien Alvarez delivers 30 cherished recipes from the world-famous French pastry shop written by the company’s head pastry chef, Julien Alvarez. From the famous macarons to the Saint-Honoré, to the chocolate eclairs and the delectable Mont Blanc, to the almond croissant or the French toast, you can enjoy these Parisian institution’s iconic recipes made right at home. This irresistible gift book features a removable sticker sheet, ribbon marker, and gold foil accents throughout the interior of the book.

Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat by America’s Test Kitchen shares 200 plant-forward recipes for the modern-day omnivore looking to eat less meat. Vegetables take center stage in globally inspired healthy plates, perfect for anyone following a Mediterranean diet. Attention plant-curious cooks, semi-vegetarians, even conflicted carnivores – anyone with a motive to eat less meat. This vibrant collection fills a needed middle ground with meals that center vegetables while keeping meat on the table in a smaller and occasional – but still satisfying – role. (About half the recipes include meat in some form.)

Just Add Sprinkles: A Colorful Collection of Fun, Easy Bakes to Satisfy Your Sweet Cravings by Taryn Camp is a collection of dessert recipes from the baker and sprinkle specialist. These unique and delicious treats are both fun to create and bursting with vibrant color, taking classic desserts to the next level with their mind-blowing flavor combinations and joyful decorations. Beginning with minimal, pantry-staple ingredients, these one-of-a-kind recipes are kicked into high gear by adding scrumptious items such as crushed candy, colorful frosting, and fresh fruit.

The Scarr’s Pizza Book: New York-Style Pizza for Everybody by Scarr Pimentel: After working at some of New York’s most iconic pizzerias and restaurants, Scarr Pimentel opened Scarr’s Pizza to put his own healthy spin on the classic New York-style pizza slice. Now, in a debut cookbook using all-natural and organic ingredients with 30 recipes and step-by-step photos, he shares his ethos alongside the techniques and recipes you need to make great pizza at home. Recipes recommend freshly milled grains but those are not required. Recipes include, of course, pizza, and calzones and cocktails.

Yassou: The Simple, Seasonal Mediterranean Cooking of Greece by Shailey Lipa: The calming blue of the Mediterranean Sea delivers a peaceful backdrop to this collection of recipes. Author Shaily Lipa learned the secrets of the Mediterranean diet from her paternal grandmother, whose traditional Greek dishes were some of the first Lipa ever made. In the years since, she has led an entire country of home cooks in her beloved Israeli TV shows and cookbooks. Now, in Yassou!, Lipa returns to her roots with modern takes on eighty classic recipes, from spanakopita to souvlaki and baklava. Guided by the principles of Greek cooking, Lipa shows readers how to capture the enchanting flavors of this food paradise. The secret? Keep it simple, keep it fresh, and make the most of every ingredient.

Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past by Eric Adjepong is a transportive, highly personal cookbook of 100 West African-influenced recipes and stories from the Top Chef. With 100 soul-satisfying recipes and narrative essays, this debut book reflects Eric’s journey to understand his identity and unique culinary perspective as a first-generation Ghanaian American. The recipes in this book look forward and backward in time, balancing the traditional and the modern and exploring the lineage of West African cooking while embracing new elements. Full of stunning photography shot in Ghana and remembrances rooted in family, tradition, and love, Ghana to the World shows readers how the unsung story of a continent’s cuisine can shine a powerful light on one person’s exploration of who he is as a chef and a man.

Zareen’s Pakistani Kitchen: Recipes from a Well-Fed Childhood by Zareen and Umair Khan is replete with beautiful images and evocative odes to the flavors of great Pakistani food. Here, the folks behind Zareen’s Michelin Guide-approved restaurants in the San Francisco Bay Area share 80+ recipes designed for American cooks. The authors’ goals are threefold: first, to make authentic Pakistani food simple and accessible; second, to share their sheer food-loving joy and vibrant Pakistani culture; and third, to inspire women (especially other immigrant women) to entrepreneurship and activism.

Super-Italian: More Than 110 Indulgent Recipes Using Italy’s Healthiest Foods; A Cookbook by Giada De Laurentiis helps us to discover the Italian approach to healthful eating – where nothing is off the menu – with 100 delicious, superfood-packed recipes. From the day Giada started cooking professionally, her fundamental formula for making meals memorable has not changed: Good Cooking = Technique + Ingredients + Ambience. This same formula is the key to good health when you choose ingredients that promote wellness, cook them simply, and eat them joyfully. In her skillful hands, a pantry of Italian superfoods is the starting point to better health and longevity. There are four online recipes to try now.

Jewish Sweets: A Worldwide Community Cookbook of 100 Dessert Recipes (Jewish Food Hero Collection) by Kenden Alfond is being published in both hardcover and paperback this month. This is a community cookbook that connects the global Jewish community through 100 delectable recipes and heartfelt stories from bakers around the world.

Coastal: 130 Recipes from a California Road Trip by Scott Clark and Betsy Andrews is a visual storybook of free-spirited Californian living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles.

There’s Always Room at the Table: Farmhouse Recipes from My Family to Yours by Kaleb Wyse delivers a delicious collection of classic, midwestern family recipes updated with modern spins and ingredients from one of Instagram’s favorite farmers. In his debut cookbook, Kaleb shares his midwestern family recipes, updated for the way we eat today. From breakfasts and main courses to side dishes and desserts, the timeless food in this cookbook will appeal to every generation. Kaleb’s philosophy behind his recipes is simple: the dishes must be reminiscent of those prepared by his mom, grandmas, or even great-grandmas; the ingredients have to be readily available in his southeastern Iowa grocery stores (meaning that they’d be available for pretty much anyone else); and the end result needs to be no-nonsense and taste amazing.

Last Minute Brunch Party: Over 100 Inspiring Dishes to Feed Family and Friends at a Moment’s Notice by Amelia Wasiliev: Brunch is one of the most popular meals to host, but just like dinner parties, it can cause undue stress for the host. Last Minute Brunch Party includes tips and tricks to make your next brunch get-together stylish, delicious, and stress-free. EVENTS

The Complete Illustrated Guide to Japanese Cooking: Techniques, Ingredients, and Recipes by Sachiyo Harada: Interest in Japan and Japanese cooking is at an all-time high, but cooking the food at home can still feel daunting to many. This careful and systematic reference breaks down the various techniques and cornerstone recipes in Japanese cuisine and employs a mix of illustrations and photographs.

Coastal Harvest: Fish – Forage – Feast by Taku Kondo takes us on an epic adventure up and down the Pacific Coast to sustainably harvest your own food, master preparation techniques, and make creative dishes. Whether you want to find your own food or just cook creative recipes, this book will teach you how to catch fish, identify and harvest mushrooms, and cook delicious dishes using wild ingredients.

Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them by Lucinda Scala Quinn: In her latest book, home cook and author Lucinda Scala Quinn cooks 100 iconic Italian-American recipes. Along the way, she shares the origins of the recipes and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America’s favorite comfort food. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna’s cooking to kitchens everywhere. There are two online recipes to try now. EVENTS

Call Me Vegan: Easy Plant-Based Recipes for Every Craving by Halle Burns shares easy, delicious, and creative plant-based snacks from the viral TikTok sensation perfect for full-time vegans and plant-curious, healthy eaters. Her recipes have to be attainable and foolproof too, which means using affordable ingredients, accessible in every grocery store. They needed to be quick to prepare using as few ingredients as possible. And when you’re in the mood for carbs but don’t have bread in the kitchen, Emergency bread can be baked in a flash in a microwave oven.

Drink Your Garden: Recipes, Stories and Tips from the Simple Goodness Cocktail Farm by Belinda Kelly and Venise Cunningham: The authors are sisters who have grown a successful business together, Simple Goodness Farm, embracing nostalgia, nature, and a back-to-basics way of living. They’ve given a unique cottage core spin to their cocktails and family-friendly happy hours with the syrups, tinctures, juices, spirits, shrubs, cocktails, and mocktails showcased in this book. Perfect for a green thumb or great farmers’ market shopper alike, the book shares how to capture the intense, pure flavors of a season and naturally preserve them, and offers basic instructions for gardening everything drink-worthy, from simple windowsill herbs to vegetables and flowers. Novice bartenders and gardeners of all skill levels will find unique inspiration, while the environmentally conscious consumer will resonate with the farm-to-table approach that supports a zero-waste lifestyle. Complete with recipes for alcoholic, low-alcoholic, and alcohol-free drinks, there’s something for everyone here.

Pizza from the Heart: 100 Recipes for Pies, Pasta, Salads, and More by Paulie and Mary Ann Giannone is a love story between the authors and pizza. In 2010, at the age of 56, Paulie left a career in corporate IT to turn his backyard culinary passion into his “retirement plan.” Now that hobby is Paulie Gee’s – a thriving pizzeria business with restaurants and slice shops in cities all over the US. In this highly anticipated first cookbook, the authors share their secrets not only for making their inventive, addictive pies at home, but also the lessons they’ve learned during their 40-year marriage and 13-year restaurant partnership. The recipes include restaurant and family favorites. The pizza recipes include instructions for how to adapt each for a conventional home oven as well as an Ooni and a real-deal wood-fired pizza oven.

Pakistan: Recipes and Stories from the Country’s Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani is a sweeping and ambitious book that puts this delicious and varied cuisine in its cultural context. Thanks to shared borders with Afghanistan, China, India, and Iran, and a history of migration and trade, Pakistani dishes draw upon a marvelous array of flavors and ingredients that make food one of the country’s finest qualities. With over 80 recipes and essays profiling each of the country’s regions, Pakistan is as much for the kitchen as it is for armchair travel.

The Phone Eats First Cookbook: 50 of Social Media’s Best Recipes to Feed Your Feed . . . and Then Yourself by Allyson Reedy is a compilation of the tastiest, most popular Instagram and TikTok famous recipes from top food bloggers, chefs, and influencers, selected for everyday foodies to recreate their own viral moments at home. Simultaneously celebrating and poking a little fun at our social media-obsessed culture, The Phone Eats First is an ode to how social media platforms have impacted what we eat. This cookbook has broad appeal – from influencers with hundreds of thousands of followers to home cooks who like to get creative in the kitchen looking for tasty new ideas.

Chop Chop: Cooking the Food of Nigeria by Ozoz Sokoh: In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it’s no surprise Nigeria has an entire vernacular dedicated to eating – with more than 50 nationally recognized languages and 250 ethnicities, Nigeria’s food is as rich and diverse as its people. Despite the foodway’s incredibly flavorful complexity, its recipes have never been gathered in one place. Until now. Author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine, through the lens of the home cooks with explanations to underscore the ingredients, flavors, and textures that make it not only beloved but delicious. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and stunning photographs, Chop Chop will bring Nigeria’s food-loving spirit to home kitchens everywhere.

Kin: Caribbean Recipes for the Modern Kitchen by Marie Mitchell has been published in the US this month. Here in Marie’s hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora, exploring the connection food can foster between different times and different places, and between friends, families and strangers. Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book contains eighty recipes. There are 13 online recipes to try now.

I Want to Eat Pasta: Over 90 Easy Pasta Recipes Using 10 Ingredients or Less by Giovanna Torrico is an easy and accessible cookbook aimed at anyone who wants to make one of the world’s most beloved foods in 20 minutes or less, often with no more than 5 ingredients. This book is perfect for those just starting their cooking journey, or anyone who needs a delicious bowl of pasta to pull out of a weeknight dinner rut.

Family Style: Elegant Everyday Recipes Inspired by Home and Heritage by Peter Som is a lovely cookbook with 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage, and family. At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma’s Cantonese flavor profiles, his mom’s deep love of French food, nods to his Bay Area upbringing, and desserts that are “not too sweet”.

The Modern Mountain Cookbook: A Plant-Based Celebration of Appalachia by Jan A. Brandenburg: Between soup beans seasoned with bacon grease, pot roast, and gravy-drowned meatloaf, Appalachian cuisine is known for featuring plenty of meat. Even seemingly innocent sides like potato salad and mac and cheese often contain animal products. Though adopting a plant-based diet comes with life-changing benefits, it has also stopped many people from enjoying the food they were raised on. Embracing her grandmother’s fearless approach to cooking while staying true to her own beliefs, Appalachian vegan Jan A. Brandenburg has diligently worked to create a cookbook that captures the flavor and comfort that came with every bite of her favorites from back home.

Salt Sugar MSG: Recipes and Stories from a Cantonese American Home by Calvin Eng: The chef behind the groundbreaking Brooklyn restaurant Bonnie’s shares over 85 recipes that showcase his unique style of Chinese home cooking, a mash-up of Americana and Cantonese classics inspired by the flavors of his childhood. Written with his fiancée, Phoebe Melnick, this book (which I am in love with) is full of personal stories and practical tips and tricks as a loving ode to what it means to cook together as a Cantonese American family today. I made the Canned corn and scallion fried rice (recipe is part of the Preview) and it was delicious. This week, I am making the Mini sweet & sour meatloaves and have dozens of other recipes I want to make. Look for a promotion soon on this book!

Cook Once, Eat Twice: Time-Saving Recipes to Help You Get Ahead in the Kitchen by Nadiya Hussain has hit the shelves in the US this month. This book is all about delicious convenience, showing how to get ahead in the kitchen by cooking more efficiently and economically. Nadiya shares a host of creative timesavers, including trusty batch-cooking and meal-prepping ideas, clever ways to spin leftovers into new meals, and simple baked treats that are easy to store and eat later. There are 32 online recipes for you to try now.

Other books of interest:

• Care and Feeding – A Memoir by Laurie Woolever
• Cellar Rat – My Life in the Restaurant Underbelly by Hannah Selinger
• Tokyo: The Extraordinary Guide: An Insider Tour of Art, Food, and Culture by Johann Fleuri
• Mexico City: The Extraordinary Guide: An Insider Tour of Art, Food, and Culture by Thibault Mommalier and Franck Juery
• The Virginia House-wife – 200th Anniversary Edition (First Cookbooks of America) by Mary Randolph
• India Local: Classic Street Food Recipes by Sonal Ved (released in India in 2023, released in US this month)

Canada

Comfort Food with Spencer Watts by Spencer Watts: New from the author of Fish for You, a finalist at the 2023 Taste Canada Awards, this is a book devoted to the very best of classic comfort food dishes that adds globally influenced flavors to make each dish new again. Using readily available ingredients, Spencer Watts takes an imaginative approach to appetizers, bowls, main dishes, desserts and more!

United Kingdom

Lindt Cookbook: 60 Delicious Recipes Using the Finest Lindt Chocolate by Lindt: Discover simple yet blissful recipes using all your favourite Lindt products, including bars, truffles, spreads and pralines, tried and tested by the pioneers in chocolate. With plenty of gluten-free and vegan options too, there is an indulgence for everyone. Lindt has featured everyday bakes, family-friendly builds and all-out showstoppers for special celebrations – including a whole chapter of festive creations to last you all year.

The Doctor’s Kitchen – Healthy High Protein: Supercharge Your Energy, Feel Stronger and Live Longer by Dr. Rupy Aujla: Eating for health is finally exciting. With these nutritionally balanced recipes and time-saving health hacks you can be reassured your meal is good for you and rich with flavour. As a GP working in the NHS, Dr Rupy Aujla knows that the simple act of eating well every day is one of the most powerful forms of medicine. Backed by the latest scientific research on how to balance protein, fibre and nutrient-rich vegetables, all signposted on the page, The Doctor’s Kitchen: Healthy High Protein will help you build a meal plan that will suit your individual dietary needs and supercharge your metabolic, heart and brain health.

The Best of the Hairy Bikers – Timeless Recipes That Everyone Loves by Hairy Bikers, Dave Myers and Si King: Drawing on the Hairy Bikers’ hugely popular series of cookbooks, this is a definitive collection of the best-loved recipes from the nation’s favourite cooking duo. With dishes influenced by the Bikers’ culinary travels to variations on British classics, this collection is full of easy-to-follow recipes to help you cook wholesome and flavourful meals at home. With chapters on snacks and soups, pasta and pies, as well as traybakes, curries, roasts, puddings and more, there is sure to be something for everyone. There are 35 online recipes to try now. EVENTS

The Pickle Jar: Recipes for Making and Using Pickles and Ferments by Nick Vadasz: The positive link between great gut health and eating fermented foods is now well established. Making your own at home is the perfect way to incorporate ferments into your diet – they’re easy to create, require minimal equipment, contain no chemicals or preservatives and taste fantastic! Vadasz is here to teach you how simple it is to get pickling, as well as provide delicious, healthy recipes using your creations. The first half of the book covers how to make your own fermented and pickled products at home – including kimchi, sauerkraut and pickles. The second half features recipes incorporating your creations.

Love Gluten-free: Easy, Delicious Recipes to Enjoy Together by Megan McKenna: In her new book, the TV personality and Celebrity Masterchef finalist is determined to re-define gluten free cooking, sharing 80 delicious recipes that spark joy for her and that are perfect for enjoying with loved ones, regardless of dietary requirements. Since her coeliac diagnosis as a child and with a total social media following of 4.5 million, Megan speaks for a generation who are keen to create tasty recipes that are accessible for everyone, so there is no need to make a separate portion of gluten-free food when friends and family gather together to enjoy a delicious homecooked meal.

Service: One Day in a Restaurant, Over 150 Recipes to Cook at Home by Anna Hedworth, author of Recipes and Stories From Cook House, now takes the reader through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post service, and the recipes reflect those times of day and the menus Anna creates for her restaurants. Anna’s passion for food, ingredients and the place she calls home shine through in her writing. Based in the northeast of England, Anna’s restaurants, and her food, are thoughtful, unique and compelling. As well as celebrating the joys and challenges of restaurant life, Service perfectly captures a key moment in modern British cooking and eating.

Breakfast, Lunch, Tea with Children – Rose Bakery by Rose Carrarini and Marissa-Catherine Carrarini offers more than 50 simple, elegant, and delicious recipes to prepare with children, from the founder of the iconic Rose Bakery in Paris. In this inspiring new recipe collection, the author of the acclaimed best-seller Breakfast, Lunch, Tea (which is being re-released this month as well) celebrates the rituals of family cooking. She shares the knowledge she’s gathered through the years cooking both professionally and at home with her own extended family, offering practical advice and clear, step-by-step instructions for home cooks of all ages and skill levels.

The Spanish Mediterranean Islands Cookbook by Jeff Koehler explores the diverse cuisine of Spain’s Balearic Islands – Mallorca, Menorca, Ibiza, and Formentera – through 155 authentic home cooking recipes. Located off the Spanish Mediterranean coast, the Balearic Islands are renowned for their natural beauty, yet their cuisine has been largely underappreciated. This evocative recipe collection transports readers to the family kitchens, cafes, and markets of the archipelago, revealing a distinct culinary heritage shaped by the region’s geography. Alongside the bounty of delicious dishes, acclaimed author Jeff Koehler presents vivid short essays highlighting culinary traditions, such as weekly village markets and St. Martin’s Day festivities; local ingredients and essential techniques. Illustrated with gorgeous photography of the food and local landscapes, this book captures the essence of one of the world’s most enchanting destinations.

Tokyo Bar – 65 Recipes for Japanese-style Cocktails and Izakaya Snacks by Ryland Peters & Small: In Japanese culture, bartending is regarded as an art form and much pride is taken in perfecting the craft. Drinks are mixed with precision, and the focus is on clean, well-balanced flavours. Infused with real fruits, teas and even some savoury Japanese flavours to give just a hint of umami, these easy-to-sip quaffs are a breath of fresh air on the cocktail scene.

Napoli on the Road: Classic & Seasonal Recipes for Neapolitan-style Pizza Plus Antipasti, Desserts & Drinks by Michele Pascarella: The author is the founder of London’s “Napoli on the Road”, which was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023. Michele is a “pioneer of contemporary pizza making” and his win is a testament to how he pushes the boundaries of flavor and innovation within the art of pizza making. This, Michele’s first book, offers 65 delicious recipes for pizza as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy – the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.

Classic Indian Recipes – 75 Signature Dishes by Chetna Makan is one of the Hamlyn Classic Recipes series (see reissued titles in the Other Books of Interest section). This series is a celebratory collection of some of the most admired chefs the world has to offer – noteworthy not only for their pioneering approach to food, but also for their dependable, uncomplicated and trustworthy recipes. In this cookbook, she shares over 75 of her finest recipes, honouring the simplicity and freshness of Indian food.

Bakes and Wee Treats: 100 Recipes from Jonny and his Nanny’s Irish Kitchen to Yours by Johnny Murphy: No matter what your baking skill, for any at-home baker, you’ll discover treats that you can tackle in this cookbook. Including over 100 recipes, you’ll find something perfect for: brunch, birthdays, school fairs, and so much more. From traybakes and breads to cakes and buns, this is a book for bakers to fall in love with – from Jonny and his nanny’s kitchen to yours.

Monsoon: Delicious Indian Recipes for Every Day and Every Season by Asma Khan is a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery. Find out more about Monsoon in our US/UK giveaway. This title and Asma’s books will be featured in May in our EYB Cookbook Club.  EVENTS

Pranzo: Sicilian(ish) Recipes & Stories by Guy Mirabella is a celebration of Italian food and a Sicilian upbringing on the other side of the world – capturing the spirit of simplicity, fresh seasonal ingredients and sumptuous colors and flavors. Guy Mirabella masterfully weaves his recipes, images and stories around the themes of generosity, love, tradition, life and food – all the things that influence him in his cooking. Throughout the recipes, personal reflections on food, family, travels and Guy’s Sicilian heritage are complemented by stunning photography and design. A story of growing up at Cumbrae Farm on the Mornington Peninsula in Australia and of an ancestry that informed his attitudes to food and life, this is a book to explore and fall in love with.

Low Waste Kitchen: Radical Recipes for Sustainable Living by Alessandro Vitale: Welcome to SpicyMoustache’s world, where he’s on a determined mission to reduce waste in your kitchen. Everyone wants to live more sustainably, but it’s hard to know where to start. Through 100 step-by-step low-waste recipes, Alessandro Vitale (Spicy Moustache) shows that everyone can make small changes for a big environmental impact.

Lugma: Abundant Dishes and Stories From My Middle East by Noor Murad: Lugma in Arabic means a bite, or a mouthful. For Noor, as a chef and the former head of the Ottolenghi Test Kitchen, her whole career has been centered around taking bites of food and analyzing them: more acid here, a pinch of salt there, missing sweetness overall. Inevitably it comes down to whether or not there’s a second bite, or a third. If it’s a dish you want to keep eating, it’s probably really good; if it’s a dish you can’t wait to make for others, then you know it’s a winner. Noor has offered over 100 recipe winners in Lugma, an ode to the food she grew up eating – a mix of food from Bahrain and the surrounding Middle East with a slightly westernized slant, thanks to her English roots (her mother is English). There are 11 online recipes to try now. EVENTS

Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes by Dora Ramírez: Culinary Institute of America-trained, Mexico-born chef and the voice behind popular blog and Instagram account @dorastable shares more than 100 plant-based Mexican recipes from traditional and Indigenous to modern. When Dora Ramírez gave up eating animal-based foods, she worried that it also meant giving up her favorite Mexican dishes. But once she started reinventing her favorite recipes, she realized that plant-based ingredients actually enhance the dishes. Now in her debut cookbook, Dora shares her fresh take on traditional cuisine in chapters devoted to everything from tamales to mole, favorite home comfort foods to fine dining. From Indigenous recipes created in partnership with cocineras tradicionales to Mexico’s markets and street vendors, Comida Casera is a delicious love letter to food and culture, celebrating the interconnectedness of both through a plant-based lens.

Feel Good Kitchen: 80 plant-based recipes to boost your mood and nourish your brain by Amy Lanza: These 80 vibrant, plant-based recipes are not only joyful and delicious, but they also harness the nutrients that boost your brain and your gut-brain connection. All recipes are brand-new and exclusive, have been approved by a nutritionist and are divided into two sections: Healthy Brain and Happy Mind. These colorful recipes, each one accompanied by stunning photos, are guaranteed to make you feel good, inside and out!

Everything is Indian: Authentic flavours, easy modern recipes by Justin Narayan and Nicholas Jordan is a joyous, delicious, permissive journey modernising the flavours we love for tonight’s home cooks. Think of it as a rebrand. Narayan draws on his Fijian-Indian heritage and his multicultural upbringing in Australia to create over 90 recipes that are familiar, exciting and above all easy, and take influences from all over the world. Recipes include how-tos and time-saving hacks so you can get the maximum deliciousness out of your time in the kitchen.

Indian Kitchens: Treasured Family Recipes from Across the Land by Roopa Gulati: In this joyful new book, the author travels through India and celebrates the wonderfully varied food that makes up a nation, making pitstops at the homes of the people who cook it every day. From dals to masalas, and quick and easy suppers to feasts for a crowd, the easy- to-follow recipes are bursting with authentic flavors using ingredients found in your local supermarket.

Kitchen Table by Emily Cuddeford and Rachel Morgan is the debut cookbook from beloved Scottish bakery, Twelve Triangle. This beautiful book weaves together recipes and stories – inspired by Emily and Rachel’s cookery journey, relationships with producers and communities, and their love of food since they were small. With over 100 sweet and savoury recipes, the book is built around the kitchen table – for creating, feasting, coming together, having quiet moments and joyous celebrations. Structured around key ingredients and techniques, the chapters cover: Butter, Milk and Cream, Bread, Fruit, Olive Oil, Chocolate, Nuts, Spices, Herbs & Coffee, Eggs, Salt & Vinegar. This title will be released in the US in May.

LEON Big Flavours Cookbook: Salty • Sour • Spicy • Sweet by Rebecca Seal: If you love lunches which pack a punch and suppers with attitude, then this collection of more than 100 flavourful dishes from LEON is the one for you. From fiery coconut noodles to miso-spiked aubergine, caramel pork to blueberry blondies, this book is all about turning flavours up to their max – be they deliciously salty, sour, spicy or sweet.

Tastes and Traditions: A Journey through Menu History by Nathalie Cooke: Menus are invaluable snapshots of the food consumed at specific moments in time and place. This book provides glimpses into the meals enjoyed by royalty and rogues, those celebrating special occasions, or sampling new culinary sensations throughout history. It describes food prepared for the gods, meals served during sieges, and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health, and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.

Caribe: A Caribbean Cookbook with History by Keshia Sakarah is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico,Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them. Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.

Arabica: Small Plates, Big Connections: A journey through the flavours of the Eastern Mediterranean by James Walters celebrates the vibrant flavours of the Eastern Mediterranean – whisking you on a culinary journey through the fertile valleys, mountain villages, coastal towns, and vibrant cities of Lebanon, Syria, Jordan and Turkey. Starting from a modest trestle table in London’s Borough Market to a growing network of restaurants and specialty products, the Arabica brand has steadfastly championed naturally healthy food and responsibly sourced ingredients. Founder and author James Walters draws inspiration from his extensive travels across the Eastern Mediterranean to create a cookbook brimming with colourful meze and small plates from one of the world’s most exciting food cultures. He shares simple cooking techniques and ingredient tips that elevate dishes from ordinary to authentic, from satisfying to sublime.

Cupcakes for Any Occasion: 50 Clever Creations Anyone Can Make by Rachel Lindsay: With over three million fans on social media, Lindsay of Caked by Rach has earned a reputation for fantastically fun cupcakes that are actually super simple to create. Her playful, whimsical creations have inspired bakers of all skill levels to be more creative with their cupcakes. This book features 20 scrumptious cake and frosting recipes and over 50 super-creative decorating projects for holidays, birthdays, weddings, baby showers, and pretty much anything else worth celebrating.

Bake It Easy: One-pan Recipes That Prove Baking is a Piece of Cake by Tom Oxford and Oliver Coysh is a celebration of good, honest baking, with 50 seriously impressive one-pan bakes that’ll save you money, time and effort. The boys behind The Exploding Bakery are back with a bang (love their first book Bake It. Slice It. Eat It). This time, they’re here to show you that low-cost, low-effort baking doesn’t have to be boring. With clear instructions, minimal equipment and vegan and gluten-free options, this book contains 50 one-pan recipes – each accompanied by a photo – that can be made in any home kitchen, by any baker.

Other cookbooks of interest:

• Breakfast, Lunch, Tea – The Many Little Meals of Rose Bakery by Rose Carrarini – reissue of Breakfast, Lunch, Tea (2006)
• Classic Italian Recipes – 75 Signature Dishes by Anna del Conte – reissue of Classic Italian Recipes – 75 Signature Dishes (2011)
• Classic Chinese Recipes – 75 Signature Dishes by Ken Hom – reissue of Classic Chinese Recipes – 75 Signature Dishes (2011)
• Classic Spanish Recipes – 75 Signature Dishes by Elisabeth Luard – reissue of Classic Spanish Recipes (2012)
• Outdoor Gourmet: Recipes to Bring Your Love of Good Food to the Campsite, the Backyard, and Beyond by Robin Donovan – reissue of Campfire Cuisine (2013)

Australia

Imagine – Creating Desserts with Christy Tania by Christy Tania: Embark on a journey of imagination and discovery in Christy Tania’s first dessert cookbook, Imagine. Christy sprung to fame through her charismatic, winning performances on Masterchef Desserts and now she generously shares her secrets with you. Featuring over 50 foundational ‘basic’ recipes, readers can master everything from ganache to brownies, to short crust pastry, to ice cream. After being sick and tired of having to ‘go hunting’ for good coulis or cremeux recipes – which are often buried at the back of traditional cookbooks or hidden within a larger recipe – Christy decided to create a compendium of ‘basic’ recipes for people looking for reliable and tasty staples. Update: Today, the book has been delayed until May 25th, 2025.

The Food of Bharat: A Chef’s Journey through India’s Rich Culinary History by Helly Raichura is a deep dive into India’s culinary history, exploring how Indian cuisine has evolved from the earliest times to the modern day. Chef Raichura, founder of popular Melbourne restaurant Enter Via Laundry, illuminates historical insights with delicious recipes from across regional India. In Bhartiya Bhojan, India’s diverse cultures, cuisines and people are brought to life through colourful photographs and incredible recipes, which marry authentic techniques with native and seasonal Australian produce.

Cook Korea!: Iconic Dishes & Cult Recipes by Billy Law: The most popular Korean dishes from the streets and homes across the nation. This is food with a singular mission: to deliver maximum flavor in an approachable way. From the nourishing home-cooked meals served to generations gathered around the family table to the indulgent street eats that line the city sidewalks, Korean food is undeniably delicious. Learn to cook your favorite Korean dishes in this neon tribute to a country overflowing with culinary delights. With more than 70 classics, this book is your guide to the Korean kitchen.

Slow Cooking – Wholefood Recipes: Every Recipe for Slow Cooker and Oven or Stove by Olivia Andrews is the perfect cookbook for nourishing friends and family with ease and style. Every recipe offers cooking methods for both slow cooker and stovetop or oven, so everyone can enjoy it.

Cosy Vegan by Liz Douglas is the ultimate kitchen companion for those wanting to explore a plant-based lifestyle, feel incredible and have fun along the way. Filled with colourful, balanced meals and vegan twists on classic dishes, Liz Douglas – home cook and Instagram foodie – is here to show you how easy, quick, and comforting vegan cooking can be. With over 100+ deliciously decadent recipes as well as time-saving tips and cooking hacks, Cosy Vegan makes it easier than ever to live a more wholesome, plant-based life.

Pocket Pickler: Essential Recipes for Pickles, Chutneys, Relishes and More by Alex Elliott-Howery: Over 80 seasonal recipes for pickling, preserving and fermenting at home from Cornersmith, the champions of eating fresh and avoiding waste, for beginners and experts alike. Waste not, pickle a lot, and make the most of the fruit and veg in your home with this expert guide to pickling and fermenting. This handy pocket guide also includes detailed preservation and bottling instructions so your pickles last longer, making for perfect gifts all year round. Including seasonal photography and detailed preservation and bottling instructions. Help your fresh ingredients last through the seasons and add flavour to your pantry with wide-ranging, flexible recipes that comprise the very best of Cornersmith’s 10 years as veteran pickling workshop instructors and industry leaders in preventing food waste.

New Zealand

The World’s Easiest Recipes- Five Ingredients: Quick and Easy Budget Friendly Recipes for the Whole Family by Linda Duncan who insists that delicious cooking is within everyone’s reach… with the right recipes. In her fifth cookbook, The World’s Easiest Recipes: Five Ingredients, she breaks down cooking to its simplest forms. With five or fewer easy-to-find and economical ingredients, every-day kitchen staples, and fewer than 15 minutes of hands-on prep time, you’ll soon find yourself on the path to culinary success.

Pâtisserie Made Simple: The Art of Petits Gâteaux Maxine Scheckter: From the French-trained pastry chef who founded the Sugar Flour Pastry School in Wellington comes the perfect introduction to making your own exquisite little cakes and slices at home. Complete with simple-to-follow recipes, broken down into achievable steps, and stunning photography that will make you salivate, this book is perfect for every baker who wishes to build their skills. Update 3/27: I was able to review the pdf of this gorgeous book today and I am blown away. The photography is indeed stunning (including step-by-step technique photos), the recipes (organized by season) are spectacular in appearance but appear to be approachable for any level baker and the content inspires me. I cannot wait to get this book in my hands and expand my patisserie knowledge with Maxine’s wonderful guidance.

Relish: Chutneys, Relishes, Preserves, Sauces & Dips from Around the World by Rowan Bishop: When it comes to relishes, chutneys and pickles, Rowan Bishop is the queen! Due to the huge success of her 2013 book, Rowan Bishop with Relish, here is a larger, expanded edition that offers a condiment for every occasion. Preserving fresh, seasonal produce is an age-old practice that has undergone something of a renaissance of late due to the cost-of-living crisis and the desire of more and more people to eat seasonably and sustainably. With over 90 recipes (including 40 brand-new ones), all beautifully photographed, these preserves make the most of every fruit and vegetable from your garden or local greengrocer.