March 2026 New Cookbook Review

March 26, 2026 by
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Here we are again, the end of another month. My 2026 Cookbook Preview Post is growing every day with great titles to covet. Excited to see these additions recently: 

Simply Ina: A Barefoot Contessa Cookbook by Ina Garten, Back to Green: Rediscovering a World of Delicious, Healthy Eating by Marcus Samuelsson, Jamie Oliver BBQ: Easy Grilling, Big Flavour by Jamie Oliver, Guesting: How to Show Up, Win Over Your Host, and Make the Most of Any Occasion by Gail Simmons, Ukraïne: Recipes and Stories from Kyiv to the Black Sea by Anna Voloshyna, Love and Lemons Pop of Flavor: 100 Saucy, Spicy, Crunchy, Herb-y, Tangy Recipes for Crave-able Everyday Cooking by Jeanine Donofrio, Spanglish – Recipes & Stories by Monti Carlo, You’re Welcome – A Baking Celebration with a South-East Asian Twist by Raymond Tan, What to Cook When You Don’t Feel Like Cooking – Make It Fast by Caroline Chambers, Pati Jinich Foods of La Frontera: Recipes and New Taste Frontiers from Both Sides of the Border by Pati Jinich, Cookies for the Holidays: 75 Recipes for the Sweetest Season by Tracey Zabar, Cook Asian: 100+ Flavor-Packed, Foolproof Recipes from My Asian American Kitchen by Chris Joe, Nixta Taqueria Presents: From Tacos to Tahdig: Recipes and Stories from Mexico, Iran, and the In-Between by Sara Mardanbigi and Edgar Rico, The Big Book of Dinner: Recipes, Rules, and How to Break Them by Melissa Clark, and Breaducation: The Science and Practice of Baking Bread at Home by Andrew Janjigian. The preview post will continue to be updated with additions and revisions.

Don’t forget that you can create a wishlist and share it with your loved ones. A few members have been asking some questions about how to do notes and more – our Ideas on how to make EYB work better for you with links to new features and helpful posts is a great resource.

Our March 2026 EYB Cookbook Club Summary and April 2026 Great Big Cookbook Club Summary (please note the many changes and additions to this summary) can be found at the links provided.

A reminder about the mobile app: We’re calling the app CookShelf, and you can access it as part of your Eat Your Books Premium membership. You can download the app on the Apple App Store here and on Google Play Store here. If you’re having issues linking your EYB account in CookShelf (maybe you’re seeing the paywall when you are already a Premium member, or your books aren’t syncing), here’s some info on how to resolve that.

A while back 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 1,111 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 Affiliate 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 these books, I have included a link. Be sure to check our Calendar frequently for new entries – there are loads of events around the world.

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

United States

Pizza Practice: Doughs, Techniques + Toppings by Tara Jensen is a primer on baking pizza dough, with brilliant color photos, illustrations, and easy-to-follow recipe layouts. Pizza dough is a gateway for many home bread bakers, allowing them to experiment with different tools, toppings, ingredients, timings, and shapes. This companion guides you step by step from the simplest doughs to artisanal bakes. Here are 89 recipes any baker can perfect, with simple cook-along layouts and ways to explore different ingredients, techniques, flours, and heat sources for perfecting pizza, pita, and focaccia. EVENTS

Modern Australian Baking: Sweet, Savoury, Seasonal and Native by Christopher Thé is being released in the US this month. In this beautifully designed cookbook, master pastry chef Christopher Thé shares his recipes and tips for standout modern cakes, bread and pastries that are defined by the Australian landscape and its distinctive produce. The book includes more than 80 sweet and savoury recipes, arranged by season. A native ingredients guide provides information on ingredients that are becoming more commonly used – such as wattle seed, lemon myrtle and lilly pilly – and how to use them. This is a cookery book intimately rooted in place, uniquely Australian, and crafted for a sustainable future.

Juno the Bakery by Emil Glaser is being released in the US this month. Skip the line at one of Copenhagen’s most popular bakeries and make their delicious treats in the comfort of your own kitchen. Juno the bakery has compiled their best recipes in this book, featuring photos by renowned photographer Petra Kleis. Juno the bakery, founded by Emil Glaser and Nina Schmiegelow, opened in Østerbro in 2017 and quickly became one of the most sought-after bakeries in Copenhagen – a city that places a high value on baked goods. Juno is at the absolute pinnacle of baking excellence. In this book Juno shares the bakery’s signature recipes, such as their popular cardamom buns, lemon cake, sourdough bread, seasonal highlights and much more. With detailed recipes and stunning photographs, this book gives you the tools to succeed with buns, croissants, cakes, sourdough bread and much more. Use it as your guide to its baking secrets or get inspired by the philosophy of Juno the bakery, crafted in Copenhagen.

The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia’s Best Spice Farms by Sana Javeri Kadri and Asha Loupy: From Diaspora Co., the progressive spice company rooted in flavor and equity, comes a cookbook celebrating beautiful, simple, and seasonal cooking with 85 recipes adapted from India and Sri Lanka’s best family spice farms. CEO and founder Sana Javeri Kadri and recipe writer Asha Loupy realized that eating with the people who grow our spices unveiled a whole new dimension in our cooking. Adapted for a global pantry, these recipes share the warmth of true South Asian home cooking at its truest and tastiest, starting with chutneys & pickles, snacks, and veggies, traveling through to mains from the sea and from the land, rice and breads, and ending with drinks and desserts. Sana and Asha also note which recipes are the most beginner friendly, freezer friendly, good for a dinner party menu (like a Diwali feast!), and which lend themselves to be pantry building blocks, all for a super easy-to-navigate cookbook. This book will be our featured title in the EYB Cookbook Club in May. There are three online recipes available. EVENTS

The Italian Celebration Cookbook: 130 Recipes Inspired by Family Traditions and Seasonal Joy by Rossella Rago features mouthwatering photographs and step-by-step instructions that will nourish your love for Italian food and make feeding the family fun and easy. In addition to the major holidays of Christmas, Easter, and Thanksgiving, you will find favorite recipes for New Year’s Eve and Day, the Epiphany, Little Easter, St. Joseph’s Day, Carnevale, All Souls’ Day, Valentine’s Day, and Saint Rocco’s Feast. Complete your year-round Italian tasting tour with recipes for weddings and other celebrations.

Ohana Style: Food from Hawai’i, for Your Family by Sheldon Simeon, the author of Cook Real Hawai’i, brings the essence of Hawai’ian cuisine to everyday cooking with over 100 unfussy and flavorful recipes featuring easy ingredient substitutions, clever new techniques, and creative (and often plant-based) spins on traditional dishes. Here are recipes that reflect Hawai’i’s flavors and cooking styles, a mixture of island influences including Native Hawai’ian, Filipino, Japanese, Chinese, Korean, Portuguese, and other cuisines. With creative plant-based spins (like swapping out raw fish with pan-seared ripe avocado for a delicious “tataki”, or using mushrooms to create the best “escargot”) and shortcut cooking techniques (like searing shoyu-marinated tuna in a hot wok or pan to mimic smoking, or using a Chinese dry wok cooking style to perfect fish sticks), the recipes in this new book show how quick, easy, and flexible Hawai’ian cuisine can be. There is one online recipe. EVENTS

Eggs – All Day, Every Way: Recipes & Techniques by Tove Nilsson is a book about eggs. Eggs play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette – perfectly smooth and firm on the outside, creamy and tender within. Here, you’ll find the techniques and know-how you need to master these recipes and more, from boiled and poached eggs to soufflés, ramens, and tartares. With dishes like these, you can, if you want, eat eggs with every meal.

A Little Bit Extra: 100 Recipes That Serve Up Something Special by Reilly Meehan: The chef is known on social media for giving you a behind-the-scenes look at his work as a private chef, sharing dishes that rely on flavor-boosting tricks and special touches. Now, he’s helping you make every meal a little bit extra by letting you in on the secrets he relies on to impress his clients, meal after meal. These dishes lean on popular flavors and ingredients, but always feature a twist that enhances their color, flavor, or texture, taking them from really good to exceptionally awesome.

Table 4 at The River Cafe: Conversations about Food and Life by Ruth (Ruthie) Rogers is inspired by the chef’s podcast Ruthie’s Table 4. Here, she presents a lively array of compelling essays about food by a dazzling roster of celebrities including David Beckham, Martha Stewart, and Mel Brooks. Talking about food unlocks something within the guests, stories and emotions never before shared. This title is a celebration of food and how its preparation and enjoyment nourishes, unites, and enlightens. Published in the US and UK.

Better at Home: Recipes for Big Nights In by Colu Henry is the essential cookbook that makes every meal feel special, perfect for food lovers yet approachable for any home cook. Henry’s life, split between Hudson, New York, and Nova Scotia, always revolves around gathering friends at the table. Her cooking is about joyful, stress-free meals that never sacrifice sophistication. After years in the hospitality industry, she’s learned one thing: Most meals are simply better at home. Whether you’re cooking for yourself, a crowd, or somewhere in between, this title is your go-to guide for food that feels effortless, elegant, and just a little bit sparkly. There are nine online recipes available. EVENTS

The Scone Queen Bakes: 100 Recipes for Scones, Muffins, Cookies, and Cakes from the Founder of The Hungry Gnome by Danielle Sepsy: When the author started baking scones for friends one day she had no idea she would have her own successful whole-sale and online bakery, The Hungry Gnome—or that her scones would be sold in hundreds of coffee shops all over the tristate area and celebrated on a hit television show. Here, in her first cookbook, she gives us over 100 recipes for scones, muffins, cookies, bars, breads, snacking cakes and other sweet treats. This book is filled with beautiful photography and twelve different scones along with a variety of delicious baked treats. There are four online recipes available. This interview at Parade provides helpful baking tips. EVENTS

Sourdough Everything: Sweet and Savory Recipes for Beautiful Breads and Other Bakes by Rachel Pardoe is a step-by-step guide to baking and designing beautiful sourdough breads, treats, and sweets with sourdough. While it’s part science and part craft, baking sourdough is actually very easy: create a starter, feed it with care, and then combine it with a few simple ingredients to make something truly magical. Featuring over 70 recipes, this title will help you slow down and savor the experience of creating flavorful sourdough that is also a feast for the eyes.

Mastering Italian Breads: Recipes and Techniques from Italy’s Most Celebrated Breadmaker by Fulvio Marino: Enjoy the soul-satisfying aromas and incredible tastes of authentic Italian artisan breads baked with ease, by you, in your own kitchen. The Italians know bread-baking. The same breads they make are also made in fancy, expensive bakeries outside of Italy, too, but few people realize how easy, gratifying, and inexpensive it is to make these spectacular loaves at home. Enter Fulvio Marino, one of Italy’s most celebrated bread-makers, who has made it his mission to teach everyday home cooks the secrets of Italian artisan breads. As global chief baker for Eataly, he travels the world delivering his uplifting message and take-it-to-the-bank wisdom. Now, at last, he has written a big, colorful book that reveals his secrets and those of his fellow artisans. Illustrated with hundreds of step-by-step color photos that show you how the breads are folded and shaped. These time-tested, kitchen-perfected recipes promise a lifetime of extraordinary flavors to enjoy and savor.

Pimento Cheese – The Southern Spread by Rebecca Lang is a collection that includes more than sixty-five recipes, including pimento cheese–centered and dishes that include pimento cheese. Through Rebecca’s rich storytelling, we will learn the origin story of pimento cheese as a textile workers’ staple in South Carolina during the 1920s and how Georgia became the largest grower of pimentos in 1929 after the boll weevil ravaged the state’s cotton economy. The book expands the recipe repertoire of pimento cheese lovers with recipes that incorporate unexpected ingredients like lemon, goat cheese, honey, and horseradish. Lang stays true to her roots as well, encouraging us to stack up the white bread and make a sandwich worthy of anyone.

A Feather and a Fork: 125 Intertribal Dishes from an Indigenous Food Warrior by Crystal Wahpepah is an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes to heal our bodies and restore our foodways. The author is an acclaimed Indigenous chef who has used her growing platform to tell the little-known history of Oakland’s tight-knit Native American communities, which were relocated from reservations across the country to the San Francisco Bay area in the 1950s. Crystal’s powerful message to reconnect to our foodways and transform generational trauma into strength as well as her healing dishes have been seen on Food Network’s Chopped and Beating Bobby Flay. Eat with the seasons, cure your disconnection with the land, and cook colorful, delicious food rooted in the oldest traditions. The recipes were developed in collaboration with ethnobotanist and food sovereignty advocate Linda Black Elk to explore the environmental, spiritual, physical, and social benefits of each dish as well as raise awareness of and support for indigenous food producers who are preserving heirloom foods and traditions.

Down South + East: A Chinese American Cookbook by Ron Hsu and Hugh Amano shares original recipes exploring innovative Asian-influenced dishes via the rich larder of the American South. The delicious recipes include cornbread made with deeply flavored lap cheong (Chinese sausage) standing in for pork cracklins and char siu style pork lacquered with a sorghum syrup-bourbon glaze. Laced with ginger, the potlikker of gently braised watercress can throw down with that of any collard greens, and a soy sauce and shiitake mushroom gravy enhances traditional meatloaf. A deep section on the Southern and Chinese pantry sets the stage for the recipes to come, exploring the ingredients most common in both cuisines -from pork, rice, peanuts, okra, cabbage, and peaches to sorghum, ketchup, soy sauce, and five spice – and redefining what is considered Southern food.

The High-Protein Plate: 100 Satisfying Everyday Recipes by Rachael DeVaux packs protein into every meal with 100 delicious and satisfying recipes – plus meal prep tips and a 28-day program for hitting your protein goals without overthinking it. Here, the author delivers your go-to guide for eating more protein with ease. Inside, you’ll find flavorful, satisfying recipes designed for real life – breakfast through dessert – all packed with ingredients that support energy, satiety, and strength. Rachael also breaks down how much protein you actually need and why it matters, so you can build meals with confidence and purpose. With simple meal prep tips and a 28-day plan to help you consistently hit your protein goals, Rachael makes healthy eating approachable. Her recipes prioritize quality ingredients and better-for-you swaps over strict food rules, helping you build a balanced plate that still tastes amazing.

Revel: A Maximalist’s Guide to Having People Over by Mariana Velásquez delivers a fresh take on the art of having people over, this modern guide to hosting offers 85 recipes across fifteen distinctive menus from the author of Colombiana. The art of entertaining starts long before your guests arrive. The author’s starting place is always the why – why are you inviting people over? This answer becomes your north star, guiding you through planning from what mood you’d like to set to how many people to invite. Since no gathering is complete without food, Mariana provides fifteen tried-and-true menus for any type of event. Organized by time of day, each menu is accompanied by a detailed plan and set up, where Mariana pulls from her countless hours of hosting experience to suggest her preferred order to buy and prep as well as how she sets up the space to create the tone she envisions for the affair. There is one online recipe available.

Baking Simplified: The Easiest, Quickest Recipes for Breads, Cakes, Cookies, and More―No Stand Mixer Needed by Skylar Sokolowski is an incredible book that takes the guess work out of baking. I love the recipes shared here – even including a chapter on using sourdough discard in brownies and more. Whether you have a sweet tooth or love salty treats, carb lovers of every variety will discover an irresistible recipe to add to their repertoire. With this extraordinary resource on your shelves, you’ll have 60 foolproof recipes that make baking a breeze.

Hello, Home Cooking: Do-Able Dishes for Every Day by Ham El-Waylly uses everyday ingredients to create memorable meals with 90 flavorful, unique, and approachable recipes from around the world. Deeply rooted in everyone’s nostalgia, Ham’s recipes center culture and community with beloved dishes from across different nations that carry a can’t-quite-put-my-finger-on-it hominess, regardless of the origin. He teaches cooks of all experience levels about the base flavors of cuisines around the world, freeing them to mix, match, and alter classic dishes into something delicious and new. With Ham’s invaluable guidance, you can make any comfort meal an adventure, and any adventurous dish feel like you’ve eaten and loved it a hundred times. Here is a wonderful interview with the author at Taste and there is one online recipe available. EVENTS

Asian Smoke: Thai and Southeast Asian Barbecue from the Curry Boys by Andrew Ho, Andrew Samia and Sean Wen will make your barbecue more exciting, colorful, flavorful, and adventuresome than you ever imagined possible. Who would have guessed that an unassuming mid-size pink stucco restaurant in San Antonio, Texas, would become one of the most celebrated citadels of barbecue in the US, and even in the world, less than five years after it first opened its doors? Yet that is what has happened to Curry Boys BBQ, the brainchild of the authors – who, by the by, now have two James Beard Best Chef nominations to their names, alongside dozens of other accolades from leading barbecue experts. Here they use traditional Texas-style barbecue and smoking techniques, and even traditional cuts like brisket and ribs, but they infuse everything with the deeply soulful aromas and flavors of Thai cooking (mostly), and of other Southeast Asian and pan-Asian cuisines (to a lesser extent). The flat-out delectable results draw long lines of fans and spectacular reviews on Yelp and in the food media. In this, their first book, they reveal their secrets for home cooks. This new barbecue is global, full of exciting new flavors.

The Naughty Cookbook: Decadent Recipes to Seduce Your Taste Buds by Samantha Schnur: Over-the-top, decadent, and outrageously delicious are just a few words that the author uses to describe the food she creates, but for her, “naughty” is the secret ingredient. It’s found in the cheese pull from a five-cheese mac and cheese, the drip of sauce from a creamy carbonara, or the crunch of a buttery sourdough steak sandwich. And if you’re in the mood to be a little “nice”? Samantha’s got you covered with lighter, feel-good twists that don’t skimp on flavor, because being healthy shouldn’t mean being boring.

Let’s Get Cooking: Everyday Meals, Tipsy Favorites and Comfort Food Cravings by Remi Cruz Parsons is filled with flavorful and accessible recipes for having fun in the kitchen no matter your skill level. Growing up in a Korean American household in Southern California, Remi’s earliest memories were steeped in the flavors and creativity of her mother’s cooking. Now in her debut cookbook, she delivers diverse recipes, vivid and mouth-watering photography, and her infectious personality to inspire novice and seasoned cooks to savor the joy of cooking and create connections through food.

Cravan: Cocktails and More: Recipes from Paris by Franck Audoux: Situated in the literary heart of Saint-Germain, Cravan is a true bar Américain, and this recipe book of cocktails and bar bites captures the essence of Parisian cool. Audoux opened a small bar Américain in 2019 at the foot of a landmark Hector Guimard building in the sixteenth arrondissement that has since become the watering hole for people in the know. Hailed by The New York Times for elevating “the cocktail to the level of high liquid gastronomy and does so with elegance and simplicity,” Cravan is essential to any Parisian barhop. Included here are recipes for a few dozen cocktails, with fresh takes on the classics like the Tom Collins and the French 75, as well as inspired creations such as the Tunnel, the Archi, the Luco, and the Lady from Shanghai, and contemporary tips and tricks that make them easy to re-create at home. The food offerings feature bar-bite recipes curated by culinary titans and new bistronomy auteurs alike. Perfect for lovers of history and French culture, this book captures the spirit and culture of the City of Light and is a must-have for the aspiring and experienced home mixologist and chef alike.

Citrus & Salt: Coastal, Mexican Fare From Boston’s Hottest Restaurant by Jason Santos: Anyone familiar with the dazzling atmosphere and showstopping flavors of Boston’s iconic Citrus & Salt restaurant is sure to rejoice over this collection from renowned chef Jason Santos. Overflowing with delicious recipes – and Jason’s loud, energetic personality – this homage to one of Boston’s favorite spots delivers vibrant Mexican fare you can create in your own kitchen.

Epic BBQ Sandwiches: Next-Level Burgers, Melts, Sliders, Tacos, and More, Grilled or Smoked to Perfection by Brad Prose dishes up dozens and dozens of inventive flame-kissed and smoke-infused sandwiches in the pages of this incredibly useful, colorful, and photo-packed book.

My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island by Andre Fowles presents 100 modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island. Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself – dynamic, colorful, and always evolving.

One Plate at a Time: Recipes for Finding Freedom with Food by Demi Lovato is a deeply personal cookbook that celebrates finding joy in the kitchen. Demi Lovato’s cooking journey started when she was almost thirty. After years of navigating a challenging relationship with food, she found that learning to cook and discovering how to truly nourish herself in mind, body, and spirit was a revelation. It was in the kitchen, experimenting with flavors, connecting with loved ones, and channeling her creativity in a new way that she truly began to appreciate and celebrate the joy of food. Here, Demi welcomes everyone into the kitchen with a collection of more than eighty recipes, all created to emphasize enjoyment over perfection.

I’ll Bring the Apps: Bites, Bowls, Boards & Beverages by Marissa Mullen shares 75 recipes that reflect the author’s great entertaining mantra, the APPS method: Ambiance, Presentation, Pairing, and Space. Marissa suggests pairings for every individual dish, as well as full menu spreads, making this book your new go-to guide for weekend brunches, lively game nights, al fresco happy hours, and the start to any great meal. Inspired by the casual way we gather today, this book empowers you to mix, match, and create stunning presentations with ease. There is one online recipe to try now.

The Complete Grilling & Barbecue Cookbook: 400+ Recipes plus Techniques, Tools, and Science by America’s Test Kitchen explores the full range of grilling, grill-roasting, smoking, and regional barbecue with 400+ recipes for every outdoor cook. Whether you’re a casual griller, barbecue enthusiast, or pitmaster, this cookbook will level up your game so you can pull off any recipe – even an entire meal. There are eight online recipes available on the America’s Test Kitchen site.

Party Tricks: Easy, Elegant Recipes for Snacking and Hosting by Anna Hezel is a title for fans of cheese boards, tinned fish, hors d’oeuvres, and snack-focused meals. Here are 50 fancy snacks that come together in no time but make any meal feel special. Filled with party prep wisdom, from stocking your pantry to building a menu, with this book you are equipped to be the kind of relaxed host who throws regular get-togethers with food so tasty your friends won’t stop talking about it – and to be your own best chef for solo dinners. With the right easy, elegant bites, any meal can be a party.

Will This Make You Happy: Stories & Recipes from a Year of Baking by Tanya Bush: Over the course of a year, Tanya embarked on a journey that carries her from her tiny apartment to the sunlit kitchens of an Italian agriturismo to the basement of a bustling Brooklyn bakery, where she rediscovers her appetite for pleasure, indulgence, and meaningful work. A culinary memoir and love story, interwoven with over fifty innovative and approachable baking recipes, this lovely book is for readers and bakers looking for something messier, more experimental, and honest than the typical aspirational cookbook. There are six online recipes available.

Lebanon: Cooking the Foods of My Homeland by Anissa Helou is a vibrant and inviting look at the food of the author’s home country, exploring the astonishing variety of local Lebanese cuisine Though she has lived all over the world, Anissa Helou has her heart firmly in one place: Lebanon, her late mother’s home country and the place she grew up. In her ninth book, Helou shares the beauty and diversity of the country’s regional cuisines, along with a deep look at its culinary history and culture. While only half the size of New Jersey, Lebanon boasts an astounding variety in its cuisine. Spanning a breadth of dishes from flat breads and savory pastries, soups, dips, and salads to stuffed vegetables, fish, poultry, and grains. This book represents Helou’s unique perspective on the most essential – and delightful – dishes from her homeland with 165 recipes. EVENTS

I Sleep in My Kitchen: Comfort Food Recipes from My Palestinian American Home by Mariam Daud offers 100 flavor-forward recipes – including signature bakes (my favorite) – from the Palestinian American creator of the beloved social media account mxriyum. Here, she offers a collection of the recipes that have shaped her life – dishes that carry the flavors of her heritage and the ease and creativity of a home cook who simply loves to feed others, from cherished classics like her mother’s irresistible Cheese fatayer, a savory cheese-stuffed pastry, to her takes on everyday favorites like Triple stack smash burgers or tender, pull-apart Cinnamon rolls. Spanning breakfasts, small plates, salads, soups, mains, and her signature sweet and savory baked goods, this collection includes many of her most-loved recipes as well as brand-new creations. This is an invitation to cook with generosity and curiosity, to explore the food that connects us to memory, place, and one another. There are 15 online recipes to try now.

Tapas Espana: 70 Easy Recipes for Gathering and Sharing by Catherine Alioto brings the vibrant world of Spanish cuisine into your kitchen. This entertaining guide is packed with delicious recipes carefully adapted for the home kitchen, utilizing easy-to-find ingredients and straightforward techniques. Whether hosting an intimate dinner party or a lively cocktail gathering, these versatile small bites can be mixed and matched to create the perfect spread. Present fresh, restaurant-worthy tapas to your guests and transform any gathering into a memorable feast.

Delicious and Doable Desserts: Sweet Recipes to Celebrate Your People by Katie Lee Wilken offers 100 delicious desserts you can create to make others feel loved, honored, and appreciated. I love this book – and the inspiration that is carried inside the covers. This is more than a collection of easy and delectable dessert recipes – it’s a guide to help you celebrate those you care for most. In addition to all the tasty recipes, you’ll also receive creative inspiration for different celebrations, practical baking tips, and helpful lists for pantry, fridge, and freezer essentials. Bring back the simple spirit of celebration with this one-of-a-kind cookbook.

Maxi’s Kitchen: Easy Go-To Recipes to Make Again and Again by Maxine Sharf is all about finding your weekly go-tos: the easy, delicious recipes that you’ll make on repeat to nourish yourself and your family. This title is organized by day of the week, with intentions for each day that help you pick the perfect recipe to match your mood. This beautiful book reflects Maxi’s multicultural heritage and covers a wide variety of flavors, ingredients, and cuisines to inspire your next meal with recipes you can turn to again and again. Maxine invites you into her kitchen with the hope that her cherished recipes will become part of your family’s traditions, too. There is one online recipe available. EVENTS

The Art and Science of Tempura: A Comprehensive Guide to Ingredients, Techniques and Equipment by Takashi Nakagawa, Hidemi Sato and Mitose Tsuchida shares over 400 gorgeous color photos and informative charts and diagrams that represent the full range of tempura recipes and techniques -from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal.

Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They’ll Hurt People’s Feelin’s by Hannah Dasher: Are you ready to cook like it’s 1972? Country artist and TikTok star Hannah Dasher brings you budget-friendly, easy, vintage comfort food recipes with a modern twist. Packed with bold flavors and Hannah’s signature sass, this cookbook is your secret weapon in the kitchen. Enter our US giveaway and read a Quick Bites from the author. EVENTS

A Fishable Feast: Fly Fishing and Eating Your Way Around the World by Kirk Deeter and Matthew Supinski: From crystal-chalk streams to saltwater flats, untamed jungles, and cascading mountain streams, this collection of recipes literally offers up the “tastes” of the most epic fly-fishing adventures in the world. A huge important part of destination fishing is the post-angling gathering—often centered around local dishes. The food is what distinguishes these special places, and food is the medium through which fond memories are brought back to life. Each of the twenty destinations in this book features stunning original photos and a unique story about a fishing adventure. And each chapter is capped off with a few recipes – ranging from appetizers to main courses, drinks, and desserts—that exude the flavors of these special places.

Full Belly – Recipes and Stories from a Family Farm by Amon and Jenna Muller shares 100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California. Full Belly Farm’s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. The book also includes authoritative essays on regenerative farming, growing up on a family farm, sustainable flower farming, and other important topics, giving readers a deeper sense of connection to the real issues in our food systems. This gorgeously photographed cookbook teaches seasonal cooking that honors the origins of produce.

Kimi’s Kitchen: An Ocean Woman’s Guide to Wild Home Cooking by Kimi Werner, Nicole Gormley and Jennifer Fiedler: Dive into the abundance of the ocean and reconnect with nature through food in this deeply personal guide to wild cooking, with more than 80 recipes inspired by the memories and ingredients that have shaped Hawai’i-born spearfishing champion, chef, and award-winning environmentalist Kimi Werner. Every chapter is full of practical swaps and simple techniques, making the book accessible to beginners, seasoned cooks, and hunters alike. Through 100 breathtaking photos, Kimi and her team take you on dives and into her kitchen, presenting a vibrant view of sustainable living. Her grounded, easygoing spirit reminds us that it’s okay to slow down and break a few rules. In cooking a little more wild, we might just rediscover something essential in ourselves.

Bake from Scratch, Volume Ten: Artisan Recipes for the Home Baker by Brian Hart Hoffman: For 10 years, Bake from Scratch has celebrated baking with all its traditions, innovations, and the joy it brings into kitchens everywhere. With this 10th annual volume, they are proud to mark a decade of sharing recipes, stories, and techniques that have connected them to fellow bakers around the globe. Within its 400 pages, you’ll find every original 2025 Bake from Scratch recipe alongside more than 20 bonus recipes that have never before been in print, each photographed with the elegance and attention to detail you’ve come to expect. Every recipe is supported with step-by-step guidance, insightful tips, and make-ahead strategies designed to give you confidence and creativity at every stage. Ten years of Bake from Scratch has shown us that baking is never just about the result. It’s about the laughter in the kitchen, the quiet joy of a well-risen loaf, and the memories baked into every crumb. Volume 10 is dedicated to that magic—the everyday alchemy that turns flour, butter, sugar, and time into something unforgettable.

Other titles of interest:

Canada

Hot Thai Kitchen: The 10th Anniversary Edition: Demystifying Thai Cuisine by Pailin Chongchitnant is the special anniversary edition of Hot Thai Kitchen which includes one new chapter. This book became a classic kitchen staple for home cooks across the globe. Now, in this celebratory and updated 10th anniversary edition, Pai brings her signature warmth and impressive technique to Thai food fans everywhere. Here you will find: The recipes you know and love from the first edition many with QR codes that take you to Pai’s website with video tutorials that walk you through the recipe step by step. A brand-new chapter: House Specials is a chapter of 8 new recipes that are longtime fan favourites or under-the-radar gems from Pai’s youth. There are six online recipes.

Easy Does It: Smart Techniques and Simple Recipes for Stunning Food by Christine Flynn offers 98 simple recipes with big personality that save time and money without sacrificing flavour or style. In this, her third cookbook, Flynn takes decades of restaurant experience and distills it into simple strategies that anyone can use to enhance their culinary repertoire and confidence. This book is about doing more with less. Less effort, less time, less fuss, and less waste. It’s about knowing which corners are worth cutting in the pursuit of mouthwatering food – without sacrificing the joy that comes from eating visually stunning and delectable dishes.

A Montreal Cook: Recipes and Reflections from My Kitchen by Lesley Chesterman: Taste Canada gold medal award winner Lesley Chesterman shares more than 90 stunning recipes to reveal the best of Montreal, one of North America’s most vibrant, diverse, and delicious food cities. Take a culinary journey through Montreal with the award-winning chef, author, and food critic.

United Kingdom/Ireland

Who Put The Beef into Wellington?: The Fascinating Stories Behind 50 Classic Recipes by James Winter is a delightful read that is both entertaining and educational. Ever wondered where Caesar Salad comes from? Who was Benedict and what’s he got to do with combining poached eggs with ham and hollandaise sauce? In this fascinating journey into culinary history James Winter provides the answers to these questions and explores the origins of classic dishes from around the world. Who came up with them? When and what inspired them to combine certain ingredients? And why have they endured to become classics that we turn to again and again?Discover the history behind 50 dishes as well as the quintessential version of each recipe plus hints and tips from top chefs, this book will inform, inspire and tantalise your tastebuds in equal measure.

Lebnani: A Journey Through Family, Food and the Flavours of Lebanon by Jad Youssef invites readers to experience the warmth, generosity and soul of Lebanese cooking through recipes passed down through generations of his family. In his debut book, Jad returns to the dishes and memories that shaped his life in Beirut and beyond, celebrating Lebanese food as it is truly lived and eaten. Featuring 84 authentic recipes from his family’s kitchen in Lebanon and his award-winning restaurant Lebnani in Surrey, the book reveals secret spice blends, time-honoured techniques and beloved family dishes that bring people together around the table.

Pâtisserie Made Simple: The Art of Petits Gâteaux by Maxine Scheckter is a masterpiece of a book. 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 no matter what level of experience. Find out more in our promotion and giveaway.

Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts & Pastries by Edd Kimber is the book every home baker has been waiting for. Known for his reliable recipes and expert baking know-how, this collection of deliciously decadent recipes using everyone’s favorite ingredient showcases Edd’s unique ability to inspire but also offer a helping hand when things go wrong. Jam-packed with 100 indulgent recipes that you will want to bake time and time again, it also includes the addition of a chocolate primer and a section on basic techniques from how to properly melt chocolate, to the correct technique for making ganaches. There are 29 online recipes.

Bake Your Sweet Time: Different Takes on Classic Bakes to Fit the Time You Have by Tat Effby celebrates 20 classic treats in a variety of ways and features over 100 recipes. Using a treat’s classic ingredients and flavors, each chapter features multiple recipes arranged according to the time and effort involved in producing them, so you can fit the recipe to the time you have. It’s quick bakes for a quick fix in a 15-minute lull; it’s medium-length foolproof recipes for a 90-minute interlude; and it’s all-day, multi-step, big WOW bakes for when you’re lucky enough to take your sweet time over straining, proving, chilling or tempering.

Nandên: Recipes from my Kurdish Kitchen by Pary Baban: Nandên, meaning “kitchen” in Kurdish, will introduce the world to the delights of Kurdish food. Filled with authentic recipes passed down through the generations and cooked from the heart. Through the heartbreak of having to leave her home, emerges the most fantastic collection of recipes that really showcases the beauty of Kurdish food. Through a love of foraging and eating outdoors and making the most of every ingredient, these recipes will entice all the senses and evoke a feeling of warmth and love for the community around you. Each recipe is a celebration of the unique ingredients and cooking techniques that define Kurdish food. Perfect for food lovers, cultural explorers, and anyone eager to bring unexpected taste sensations into their home kitchen, this book is a homage to Pary’s journey and to her culinary heritage.

Loaf Tin Bakes: Easy Cakes for Every Occasion by Flavie Millet-Joannon is a stunning little book filled with recipes for cakes made in just one tin, with themed chapters including The Classics, Vive le Chocolat!, Marbled to Perfection, Wonderfully Nutty, Patisserie Favourites and more. Perfect for beginner bakers with easy methods and minimal equipment, this book is full of delicious and creative ideas for the simplest piece of baking equipment – the loaf tin!

The National Trust Book of Biscuits by Linda Collister shares over 70 delicious and easy biscuit and cookie recipes. Biscuits are the ultimate teatime treat. No cup of tea (or coffee) should be without one. This beautifully illustrated book contains a generous side serving of history and is full of delicious tried-and-tested recipes that you’ll want to make again and again.

A Year in a Coastal Cottage Kitchen: Plant-based Recipes from the Heart of Cornwall by Madeleine Olivia offers 80 simple, seasonal plant-based recipes from the heart of Cornwall. Take a seat at Maddie’s table as she cooks delicious meals in her cosy cottage. Step inside her world as she tends to her vegetable patch, strolls along the stunning shore to take in the sea air and hosts suppers in her home or, when the weather allows, on the beach. It is a stunning book.

Lido: Recipes and Stories from Italy’s Beach Clubs by Melissa Pellegrino and Matthew Scialabba takes us on an intoxicating tour of Italian Lidos with lush photography, Italian recipes and more, from some of the most sought-after beach clubs in Italy. Lido is a transporting exploration of the history, culture, and food of Italian beach clubs. Part 1 invites you to the clubs along the whole of the Italian coast. Part 2 shares over 60 recipes from apperitivi to dolci. Grab your towel and find your spot under the umbrella. The salty, sweet air and azure waters of the Lido beach clubs await.

The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time by Matt Adlard delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe; how they combine and interact together; and, most importantly, how to use the correct temperature (and oven settings) to get the best results every time. Get to know your dough and learn to laminate like the best Parisian bakers—including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts—perfect for baking enthusiasts of any level. I loved his Bake It Better and am excited to hold this book in my hand. There are three online recipes to try now.

The Brunch Club: Delicious Recipes and Hosting Tips for Feeding Friends by Georgia Hearn is your guide to reimagining brunch at home. Packed with over 70 inventive recipes inspired by cuisines from around the world, this book turns your weekend meal into a mini celebration, whether you’re hosting a crowd or indulging in a cosy Sunday treat.

The Art of Korean Cooking by Onjium is a beautifully produced cookbook featuring eighty recipes inspired by traditional Korean cuisine, alongside illuminating essays on the country’s culinary history. It compiles more than eighty recipes, each meticulously researched and tested by Onjium ­a cultural research institute and Michelin-starred restaurant in Seoul dedicated to reviving and modernizing Korean culinary traditions, preserving past tastes for future generations. The book includes a series of cultural essays, interspersed throughout, grounding readers in Korean cuisine and culture. Together, these trace the history of traditional flavors and ingredients back thousands of years through the Joseon and Goryeo dynasties. A particular emphasis is placed on Royal Court Cuisine, accompanied by numerous modern spins on dishes once served at Joseon-­era royal banquets. Organized by season, the recipes range from familiar dishes to those lesser known.

My Gardening Life by Mary Berry: Well-known and loved as a cookbook writer and presenter, Mary also has a second great love of her life: gardening. Here in this beautiful book, she shares her love of growing plants, visiting gardens, and getting hands-on in her own plot. As well as Mary’s first-hand commentary, she also explains the vital role that being outside, connecting with nature, and celebrating the seasons has played in her life for 90 years. From times of personal solace to times of celebration, moments of sheer joy to gardening frustrations, Mary reveals her deep love of plants and gardens.

Peckish: An Inspirational Collection of Winning Chicken Dinners by Ed Smith is a collection of winning chicken dinners, for any day of the week. Here, Ed showcases over 80 straightforward chicken recipes that will have you coming back for more. Arranged by the different cuts of chicken (drumstick, thighs, breast, wings, etc), as well the whole bird, recipes include midweek meals as well as those worthy of weekend gatherings. Interspersed with the recipes are suggestions of how you can change up the recipes to suit what you have available, as well as techniques for taking your chicken cookery to the next level. Perfect for anyone who is peckish for ideas, this book is bound to sate your chicken cravings. There are 11 online recipes available.

The Racine Effect: Classic French Recipes from a Lifetime in the Kitchen by Henry Harris: The bistro boom of recent years has seen a new generation of food fans rediscovering French classics. One of the most beloved restaurants of the early 2000s was Henry Harris’s Racine, which fed the great and the good in London’s Knightsbridge for just over a decade and influenced a generation of young chefs, cooks and diners. Twenty years later, Bouchon Racine in Farringdon is now one of the most celebrated restaurants in the city. This book brings together Henry’s iconic recipes for the great dishes that he has perfected over the decades. Through more than 120 recipes, this title distills Henry’s knowledge and career in the kitchen – an esteemed life through food, with all the dishes that have made him one of the most revered chefs in the country.

Dinner at Mine?: New Inspiration for Everyday Ingredients by Kate Young is the award-winning food writer Young’s invitation to the table. Inside, you’ll find creative ways to transform fifteen familiar ingredients: a couple of courgettes, a block of butter, a whole chicken, a loaf of sourdough, a punnet of tomatoes, and more. Kate shows how to take these everyday ingredients and turn them into dishes you’ll love, such as cauliflower and brown butter soup, congee, almond chicken, and the perfect apple pie.

Soomaaliya: Food, Memory, and Migration by Ifrah F. Ahmed delivers 75 recipes spanning cherished classics and modern interpretations, bringing the soul of Somali cooking to the world stage. The author tells the story of her country through its history, its food, and its people. Through profiles of food producers, writers, and chefs, Ahmed shines a light on the many Somalis, at home and abroad, working to both preserve and transform the cuisine. Expansive and generous, and fueled by a deep love, Soomaaliya is a celebration of the richness of Somali food, and the remarkable resilience of its people.

Foolproof One-Tin Bakes: 60 Easy and Delicious Bakes Using Just One Tin by Hanna Miller is a book filled with classic recipes and creative flavour combinations to up your baking game easily. With straightforward instructions, a photograph for every recipe and tips to avoid kitchen disasters, this book is sure to turn you into a star baker in no time.

How to BBQ: Everything You Ever Need to Know About Fire Cooking by Genevieve Taylor teaches us how to get the most from our grills. Grilling expert Genevieve brings you everything you ever need to know about cooking over fire, with 100 innovative recipes. Here, she shares all her secrets for creating the greatest outdoor food imaginable. From building your fire and choice of fuel to fire-cooking techniques, Gen guides you every step of the way. She also answers the Top 10 questions about barbecue, and the ten recipes you can learn by heart that will explain all the fundamentals of fire.

BOSH! More Plants: 30-minute Plant-based Meals by Ian Theasby and Henry Firth is the result of nearly 10 years of writing world-renowned recipes from BOSH! This book features more than 90 vibrant plant-packed, high-fibre, and protein-rich recipes that are ready in 30 minutes. With super simple one-pot recipes and a whole chapter on batch cooking, this title delivers everything from plant protein breakfasts to delicious family feasts and quick midweek dinners – every dish helps you reach the recommended goal of 30 plant points a week, with ease.

Other titles of interest:

Australia

A Day in Penang – A Malaysian Cookbook by Aim Aris and Ahmad Salim takes you on a culinary tour of this bustling, intoxicating region in Malaysia’s north. A brisk walk-through of George Town is alive with the fragrances of laksa, coriander, and cumin (the foundation of Malay curries), along with lemongrass, makrut lime leaves, cardamom, star anise, and fenugreek. This book captures a day in the life of this food-obsessed state, from breakfast to dessert, and features iconic national recipes cooked throughout the homes, streets, and restaurants of Penang. With beautiful photography and easy-to-follow recipes, this title is the ultimate book for food and travel enthusiasts alike.

Ibrik – The Balkan Table: 100 Recipes from Bucharest to Istanbul by Ecaterina Paraschiv-Poirson (US release of Ibrik: Balkanküche von Bukarest bis Istanbul) is a collection of 100 recipes that celebrate the rich culinary tradition of the Balkans. Here, the author revisits traditional dishes such as eggplant caviar, stuffed peppers, shawarma, and kofta alongside Balkan staples like soups, stews, and fermented vegetables. Family is at the heart of Balkan cuisine, and the hearty, warming dishes of Ecaterina’s book are even better when shared.

Beatrix Bakes: The Special Ruby-embellished 15th Anniversary Edition by Natalie Paull is being published in the US, UK and AU with a gorgeous new cover! This book celebrates baking’s sweetest moments with more than seventy recipes designed to inspire bakers of all kinds to mix and match, adapt and personalise. Timed to coincide with the 15th anniversary of the opening of Nat’s beloved bakery, this new edition of Beatrix Bakes breathes fresh life into the classic with a vibrant new cover – a tribute to the legacy of Beatrix and the community it built. There are five online recipes available which includes the three in our . Be sure to check out her other gorgeous book Beatrix Bakes Another Slice which has seven online recipes available.

Unfussy Eaters Club: 100 Sugar-free Recipes and Advice for Nourishing Babies, Toddlers and Beyond by Mandy Sacher: As Australia’s first appointed Chief Nutrition Officer in the childcare sector, the author sets out a clear, easy-to-follow roadmap for introducing solids using a wholefoods approach. There’s a shopping guide based on Mandy’s own Real Food Mindset, as well as meal plans, information on food allergies, a daycare nutrition survival guide and ideas for sugar-free birthday parties. The 100 recipes are all free from added sugars, and cover snacks, drinks, breakfast, main meals and birthday party treats. All recipes provide options to adapt dishes for younger or older children, while icons indicate suitability for allergies and intolerances (gluten-free, dairy-free, egg-free and more). Throughout the book, Mandy also includes her top tips to reduce the risk of fussy eating and support healthy growth and development.

Home Food – The Perfect Cookbook for Imperfect People:: Elegant Ease, Cookable Recipes by Elizabeth Hewson: When being tired and hungry is the default setting of adult life, we crave comfort over complexity. That’s the ethos of this title: real, delicious, achievable family food, hold the garnish. Food columnist and recipe writer, the author’s approach is all scaling down what cooking should be, so it can be nourishing and still enjoyable – less pressure, more ease. These are recipes that don’t chase trends, viral moments, or complicated techniques. They are flexible, permissive recipes ‘with give’, in case you don’t have something at home and just need to get on with it. Sometimes you just need to throw something together, or one pot is the max that is going to get cleaned; or sometimes trying a little harder on the weekend, so you can batch for next week; and sometimes, well, you just want pasta followed by pudding. Including plenty of veg-forward recipes, plenty of tips and tricks for making the most of your precious moments in the kitchen, and delivered with the signature Hewson elegant ease, this is the book for when dinner needs to just be dinner – with a little nourishing nostalgia along the way.

The New Blue Ribbon Cookbook: Prize-winning Recipes and Inspiring Stories from Australian Country Show Cooks by Liz Harfull is a treasury of time-honoured recipes that have been tested in competition, and a compendium of priceless knowledge and advice from prize-winning cooks and meticulous show judges who have refined the art of making and selecting the best of the best. And it is about more than recipes. In this accessible and stunning guide, best-selling author Liz Harfull also brings to life the heart-warming stories of diverse cooks – from 9 years old to 90, men and women, neurodivergent and neurotypical – and gives a unique glimpse into the rich traditions of agricultural shows and their lasting significance to communities across Australia.

Delicious – Stories of Cooking, Love and Friendship by Kate Legge is a memoir celebrating food and friendship from one of Australia’s most admired writers. This book speaks to indelible meals and shared recipes – those scribbled in biro on the back of a school sports carnival program (Janet’s date loaf) or copied out in cursive script on lined paper (Deb’s chicken pie). These recipes are staples of Kate’s kitchen table, tried and true, never-fail, simple fare. They have survived long years and all seasons, much as the friendships that underpin them have navigated arguments, distance and forgiveness. All forged on the hearth, stirred with love. Delicious is a tribute to the girlfriends, mothers, sisters-in-law, colleagues, friends and family who nourished her soul, shared their culinary secrets and wound up trading other intimacies.

Tender – Warm-hearted Braises, Soups, Curries, Ragus and More by Lucy Tweed offers 90 bold, warming, modern takes on classic braises, stews, soups, ragus and more. Slowly allowing flavour to unfold, letting simple ingredients meld into something special is a kind of magical alchemy. So is building something nourishing with minimal effort midweek that still turns out rich and generous. Recipes are organized by type of protein to keep it practical, and ranging from easy weeknight dinners to banquet-worthy centrepieces.

Category: New Cookbooks

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