April 2026 New Cookbook Review

My 2026 Cookbook Preview Post is growing every day with great titles to covet. Excited to see these additions recently: Sweet Heart: Simply Perfect Recipes to Satisfy Every Craving from the Creator of Beatrix Bakes by Natalie Paull; Eat (Like) the Rich – A Cookbook by Olivia Tiedemann; Family – Simple, Healthy Recipes for Everyone by Claudine Boulstridge; Kamayan: The Filipino Cookbook by Rex Guzman; Gathering – A Celebration of Flavours from Polynesia & Beyond by Monica Galetti; Simmer: Seasonal Soups from Around the World by Sally Butcher and Jamshid Golshan Ebrahimi; Weeknights with Alice: Smart, Speedy Dinners, Starting with the Veg by Alice Zaslavsky, and Every Leaf, Every Stem: Craveable, Creative Vegetables All Year Long by Pierce Abernathy. I have loads of new books to add once April is put to bed! So many exciting titles to come.

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 April 2026 EYB Cookbook Club Summary and May 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: The app is called 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. Now there is meal planning and grocery list capabilities on the CookShelf app, learn more here.

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 1,127 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:

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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.

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United States

Vegetables the Italian Way: Turning Simple and Fresh into Extraordinary by Giulia Scarpaleggia continues the author of Cucina Povera‘s celebration of the soul of Italian cooking with a beautiful and delicious focus on vegetables. Italians have a gift for making vegetables shine. It’s about simplicity, balance, and an instinctive understanding of flavor to get the best out of each vegetable, whether it’s eaten fresh along with a squeeze of lemon and a sprinkle of salt or roasted slowly with a drizzle of olive oil and a handful of fresh herbs. The recipes include some of Italy’s most iconic dishes as well as regional favorites. With enticing photographs from the Italian garden and countryside, the book is as much a pleasure to look at as it is to cook from. There is an interesting article at Flavor of Italy about this title and we have two online recipes available to try now.

Zariz: 100 Easy, Breezy, Tel Aviv-y Recipes by Adeena Sussman offers a simpler approach to Israeli-inspired home cooking with thoughtful, satisfying recipes ideal for every day. Pandemics, wars, and the busy pace of a very full life have led her toward a smoother, more streamlined cooking approach embodied in the Hebrew word, zariz, or “quick.” This pared-down style doesn’t mean sacrificing the rhythms, sounds, and sensory pleasures we experience while preparing vibrant, exciting, yet simple recipes. Instead, it has led her to rely on fewer pots and pans, a more edited pantry of highly versatile ingredients to create maximum flavor, and simple, thoughtful techniques that bring meals together effortlessly – always with her signature, flavor-forward style. Most of the recipes in this cookbook contain fewer than 12 ingredients – not including olive oil, salt, pepper, and lemons, which are staples of Adeena’s kitchen. We are covering this book in the EYB Cookbook Club in June. There are four online recipes available. EVENTS

The Noma Guide to Building Flavour by René Redzepi and Noma Test Kitchen is the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation. This title offers more than 150 recipes for infused oils, vinaigrettes, fudges (a savory paste at Noma, not what we think of as fudge), spice mixes, rubs, sauces, and other flavor-boosting condiments that professional and home cooks can now make and use to elevate every part of their cooking. Nothing tastes like the food at Noma. A big part of the reason why is found in the Noma pantry, the seasonings, condiments, sauces, and other flavor compounds developed over two decades by René Redzepi and the Noma test kitchen. And now 150 of these components that define the inimitable taste of Noma – including roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc – are shared here. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma’s distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers – whether professionals or avid home cooks – will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs. In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma’s flavor palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavors that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, chefs and home cooks alike will discover new dimensions of flavor and expand their ideas of what food can be.

Vitamina T: Your Daily Dose of Tacos, Tortas, Tamales, and More Mexican Street Food Classics by Jorge Gaviria and Fermín Núñez offers over 100 delicious recipes that add a fun twist to these classic street foods – tacos, tortas, tamales and more! The dishes here are emblematic of what makes Mexico a culinary cornerstone, and Vitamina T translates them into approachable recipes for home cooks. Through traditional techniques, practices developed by Fermín and Jorge, and recipes for any occasion, this book has everything you need to bring an all-day Mexico City street food crawl into your own home. There are eight online recipes available including those in our .

Jacques Pépin Complete Techniques 50th Anniversary Edition: A Culinary Master Class from the Legendary Teacher – Over 600 Techniques, 1,000 Photographs, 160 Recipes by Jacques Pépin is a gorgeous reissue of the famous chef’s classic seminal work – Jacques Pepin – New Complete Techniques. Comprehensive, authoritative, but never intimidating, this title which combines the master chef’s landmark works, La Methode and La Technique, includes more than 600 cooking techniques and methods along with 160 recipes. Each recipe and technique is explained using step-by-step instructions accompanied by more than 1,000 photographs featuring Pépin himself. Follow along as this culinary legend demonstrates every aspect of classic cooking, from start to finish, teaching readers how to bone a chicken, poach an egg, whisk a perfect hollandaise, knead a crispy baguette, or bake an exquisite meringue with the perfection and efficiency of a professional. Throughout the book are Pepin’s classic recipes, which offer budding masters the opportunity to put lessons into practice with extraordinary results. The time-tested recipes in this volume teach everyone, from the greenest home cook to the most wizened professional, how to put techniques into practice. This completely revised edition includes color and black-and-white photographs and is redesigned to make it even easier to follow the step-by-step techniques.

Tavern on the Green Cookbook: Seasonal Recipes and Historical Treasures from New York City’s Iconic Restaurant by Bill Peet: For nearly a century, Tavern on the Green has been Manhattan’s crown jewel – a place where celebrities, locals, and visitors from around the world gather to create unforgettable memories. Now, with reservations at an all-time high, you can experience the restaurant’s celebrated elegance and exceptional cuisine without leaving home. This beautiful book delivers the complete dining experience through – signature recipes from the French-trained Executive Chef, step-by-step instructions with stunning photography that makes every dish achievable, behind-the-scenes secrets from one of America’s most famous kitchens, historical snapshots spanning the restaurant’s remarkable 100-year legacy., and holiday entertaining tips from a team that serves 1,500 Thanksgiving meals annually. From intimate dinners to grand celebrations, discover why this Central Park landmark continues to enchant diners and create magical moments, one extraordinary meal at a time. There are two online recipes available. Check out this interview at WNYC.

The Book of Pizza: Recipes for Every Pizza Maker by The King Arthur Baking Company: The bakers at King Arthur Baking Company researched, tested – and tasted! – hundreds of pizzas and cooking methods to develop a comprehensive book dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more – this beautiful book goes deep on every element of a great pie, from dough and sauce to the cheese and the bake. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts to end pizza night with a bang. We are covering this book in the EYB Cookbook Club in June. There are 11 online recipes available.

Everyday Biscuits and Quick Breads by Hoffman Media Test Kitchen is the newest collection from the baking experts at Bake From Scratch. Whether you’re a seasoned baker, a busy parent looking for easy recipes, or simply someone who loves the comfort of warm bread from the oven, this book is sure to inspire. Inside, you’ll find a delightful variety of recipes for golden biscuits, tender scones, savory cornbread, and sweet quick breads – all designed to be approachable and foolproof. From tasty sides to comforting breakfast treats, these recipes are perfect for weeknight dinners, weekend brunches, and everything in between. I have so many recipes in this book marked to make! There are six online recipes to try now.

Keep It Simple Y’all – Every Day: Foolproof Recipes to Make Your Life Delicious by Matthew Bounds – Following the success of Keep It Simple Y’all: Easy Dinners From Your Barefoot Neighbor, the author is back with 80 foolproof recipes for busy weeknights, lazy weekends, date nights, and other special occasions. Along with more of his popular weeknight-friendly dinners, he shares next-level comfort food dishes perfect for cozy date nights and larger gatherings so you can impress your guests with minimal fuss. Matthew walks you through foundational basics, like how to reverse sear a steak and cook perfect-every-time rice, and offers tons of tips for success and tasty recipes to inspire your next meal. There are eight online recipes available including those in our .

Sync & Savor: Cycle-Based Nutrition for Hormone Health and Balance by Paige Lindgren is a revolutionary cookbook for living in tune with your cycle, filled with over 85 recipes, lifestyle tips and guidance on simple swaps that can help balance hormones, ease symptoms, and promote whole-body health for women everywhere. There are seven recipes available in our .

God is a Pickle: Recipes and Stories for Preserving the Seasons – A Culinary Journey Through the Czech Republic by Šárka Otevřel Camrdová explores food preservation in the Czech Republic – one of the world’s most secular nations, where pickling became a symbolic “faith.” With 100 + recipes for pickles and preserves plus seasonal dishes that use them, it shows how a local tradition reflects a universal need for resilience, seasonality, and ritual. Blending stories, history, and photography, the book offers practical inspiration for the kitchen and a reflection on how simple, time-honored practices continue to shape identity everywhere.

Let’s Make Cocktails!: A Comic Book Cocktail Book by Sarah Becan is a fun and approachable comic book introduction to the wonderful world of cocktails, with tips for stocking your home bar and 60 recipes for classic drinks, from the co-author and illustrator of Let’s Make Ramen!, Let’s Make Bread! and Let’s Make Dumplings! Featuring her colorful, engaging illustrations that have become a series favorite, the book opens with insight on the proper tools, glassware, and staple ingredients such as juices, sodas, homemade syrups, and garnishes to always have in stock. With vivid, easy-to-follow graphics, Becan guides readers through basic techniques such as shaking, stirring, muddling, and more. The book explores the origins, traditions, and popular legends surrounding foundational cocktails, including fun tidbits on drink accompaniments and occasions. There are two online recipes in our .

Eating at Home: The Nourishing Practice of Everyday Cooking by Trinity Mouzon Wofford teaches us to create memorable meals using affordable, good-for-you ingredients with 85 delectable recipes that celebrate the comfort of eating at home, from the founder of the bestselling superfood brand Golde. So much of our food culture today relies on hacks and tricks to get around the task of cooking and eating. Our mealtimes are hurried and focused on convenience. Trinity offers an alternative: What if a good cooking practice isn’t centered only on the outcome? What if, with each vegetable we chop or pot we stir, we are humbly celebrating the present moment? Good-quality, simple food is health food, and the ingredients you cook with are as important as the gentleness you bring to the process. We’ve never been so collectively starved for moments of pause, and this book is a manifesto for taking pleasure in the act of cooking, and more than that, pleasure in the act of taking time to enjoy your food. There are seven online recipes to try now including those in our .

Cook Out: Recipes and Tips for the Great Outdoors by Rashad Frazier reconnects us to the natural world through over 60 delicious recipes and practical tips for cooking outside from the founder of Camp Yoshi. Nothing motivates, comforts, energizes, and brings people together like a delicious meal. Here, Frazier shares his wisdom and approach to embarking in the outdoors with step-by-step tips for formulating comprehensive packing lists to properly equip your camp kitchen, cooking both on an open flame and on a camping stove, and setting yourself up for success with recipes you often start at home. A must-have guide for campers, explorers, and outdoor enthusiasts, Cook Out is a rallying cry for anyone who wants to diversify the outdoor space, one campfire-cooked meal at a time. There are three recipes included in our .

Chinese-American Barbecue: Big-Flavor Asian BBQ from the Smoke Queen by Winnie Yee takes our barbecue cooking into flavorful new territory with more than 100 Chinese dishes that are cooked, authentic barbecue-style, low and slow over smoking wood embers. Here, you will discover a broader world of flavors than you have encountered in your town’s traditional barbecue joints. Los Angeles’s Winnie Yee, of Smoke Queen BBQ, is one of the most celebrated female pitmasters in the world, praised by the New York Times and dozens of other media outlets, and a leader of a new generation of barbecue chefs dedicated to incorporating global flavors into the barbecue repertoire. This is an authoritative, colorful, photo-packed volume that will give you years of enjoyment and will deliciously expand your vision of what barbecue can be.

The Tupperware Cookbook: Over 100 Make-Ahead Recipes with Low Waste and High Flavor by Tupperware presents a modern twist on make-ahead meals with over 100 recipes for family-friendly breakfasts-on-the-go, retro-inspired desserts, veggie-forward weeknight dinners, and more, plus tips and tricks for meal-prepping for large gatherings. For generations, Tupperware innovations have brought people together by offering handy ways to store food and keep it at its best. Now, the experts behind the beloved brand have poured their meal-prepping secrets into a cookbook full of scrumptious recipes. Each of the 100 recipes contains tips for prepping, cooking, and storing – and each recipe has been developed for use with whatever home cooks have in their kitchens already. There are two recipes available in our .

he Lao Kitchen: Lao Flavors and Stories Told Through Family Recipes by Saeng Douangdara offers up over 95 approachable, flavor-packed recipes from the popular food content creator behind Saeng’s Kitchen. Every dish here tells a story and every bite excites. The food culture of Laos has historically been preserved through oral tradition, and in this essential guide to Lao cooking, the author draws on his expertise and the food knowledge passed down from his family to share the beauty and history of Lao cuisine. Through thoughtful essays and memories connected to each recipe, Saeng tells his story as a member of the Lao diaspora, exploring his roots through food. Bold, flavorful, deeply personal, and featuring gorgeous photography from Laos and Saeng’s own kitchen, The Lao Kitchen is a celebration of community, the connection that food brings, and what it means to cook from the heart. There are four recipes in our . EVENTS

Sunday Dinner with Nonna Gracie: Traditional Italian Recipes for Gathering and Sharing by Grace Geramita: Nonna Gracie grew up in a small town in southern Italy where she learned to cook in the old ways using little more than simple ingredients and patience. At 18, Nonna migrated to the United States, bringing with her a love of cooking inherited from her mother. This love of food and family has helped Nonna continue the Italian tradition of Sunday dinner with her own family. This title features over 75 of her best Italian recipes which includes stories of the roots of the recipes and what the dish means to Nonna. You’ll learn how to use simple ingredients to create amazing food that your family will love, using cooking tips and techniques passed down through generations. There are three recipes to try now in our .

Riviera: Recipes from the Coast of France and Italy by Melanie Masarin is a beautiful love letter to the Riviera – where French and Italian flavors meet in 101 sun-soaked, unfussy recipes (most with 10 ingredients or fewer) that capture the warmth of Mediterranean life. The author is always asked what food pairs well with Ghia, her Mediterranean-inspired line of nonalcoholic Spritzes, and the answer is simple: the food she grew up with. This is a collection of simple French and Italian dishes that Mélanie grew up cooking, as taught by her beloved grandmother, Mymo, whose handwritten recipes and philosophy on cooking and entertaining guide every page. There is one online recipe to try now. EVENTS

Fanning the Flames: Recipes and Tall Tales from BBQ Hall of Famer Melissa Cookston – Melissa returns with a collection of classic, blue-ribbon favorites plus 70% new internationally-inspired recipes with the stories behind them all. Building upon her previous books, Smokin’ in the Boys’ Room and Smokin’ Hot in the South, she serves personal anecdotes, 80 classic barbecue recipes, and new, unique dishes inspired by travels to Sicily, Chile, Abu Dhabi, Egypt, and Greece. Packed with expert tips and techniques, this book is your ultimate guide to transforming from a home cook into a seasoned pitmaster.

Come Eat: 100 Nourishing Recipes to Eat Every Day by Melissa Ben-Ishay is a vibrant, flavor-packed collection of delicious, nutritious meals that make it easy to nourish your family every day, from the New York Times bestselling author of Come Hungry and co-founder of Baked by Melissa. At Melissa Ben-Ishay’s house, mealtimes are filled with nutritious dishes that satisfy everyone at the table – without sacrificing time. In this new book, Melissa invites you to pull up a chair to enjoy the delicious recipes her busy family loves (even the pickiest eaters). Packed with stunning photography and colorful, mouthwatering recipes that focus on fresh produce and big flavors, Come Eat features a variety of Melissa’s favorite weekly go-to recipes, from lunch to dinner to dessert – and all the snacks and sides in between. There are 39 online recipes to try now.

Healthy with a Side of Happy: 100 Plant-Based Recipes to Feed Your Family by Sabrina Rudin shares the tools you need to create an attainable healthy lifestyle at home. Her methods are straightforward and easy to incorporate into your existing routines, with an ethos centered around the joy and abundance of mealtime. You’ll learn how to choose, prep, cook, and ultimately thrive on plant-based foods. These 100 recipes are both elegant and simple enough to satisfy people of all ages and palates, whether your youngest just developing their palate, a growing teen with a hearty appetite, or a busy professional. There are seven online recipes available.

Flavors from the Coast: Nostalgic Seafood Recipes from Our Shores & Waterways by Jim Ulcickas and Richard Staunton: Celebrate the thirtieth anniversary of the iconic Bluewater Grill with these nostalgic, family-friendly dishes showcasing the freshest seafood from the most beautiful coasts and waterways in the country and abroad. Drawing on three decades of hospitality success and love for the sea, the owners Jim Ulcickas and Rick Staunton share the Bluewater Grill story through a coast-to-coast tour of their most famous chef-driven seafood and shellfish creations with 100 original recipes.

Eaterland: Recipes and Stories from Across the United States by Eater, Sarah Zorn and Missy Frederick is the popular website Eater’s mouthwatering deep dive into the quirky regional dishes that truly define American cuisine, with recipes, essays, and stories from local celebrities and chefs. Divided into eight regions, this cookbook is filled with recipes, introductions from notable local chefs or celebrities, and recommendations for restaurants that serve the eclectic, multicultural cuisines that make up American food. We have one online recipe available.

La Copine: New California Cooking from an Oasis in the Desert by Claire Wadsworth, Nikki Hill and Ben Mims is the beautiful debut cookbook with stories of life in the desert and recipes that capture a unique approach to California cooking. Out in the California desert near Joshua Tree, La Copine spins its own kind of magic, powered by business and life partners, the drama of the landscape, the eclectic local population, and of course, the irresistible food. More than the recipes, though, Wadsworth and Hill’s backstory as a couple, the business they’ve built together, and the community they’ve found in the desert, make for an armchair trip through the remote and spectacular setting, as well as a mission statement for creating a life on one’s own terms. We have one online recipe to try now. EVENTS

Aloha Veggies: Veg-Forward Recipes Celebrating the Flavors of Hawai’i by Alana Kysar explores Hawai‘i’s diverse culinary heritage through 100+ flavor-packed, approachable, plant-based recipes for local Hawai‘i favorites from the bestselling author of Aloha Kitchen. Hawai‘i’s most iconic foods came to life with vibrant freshness and satisfying new textures in this gorgeous book. Alongside mouthwatering recipes, Alana profiles farms and farmers growing some of her favorite produce, encouraging a renewed connection to the land and the people who grow our food. Aloha Veggies reveals the limitless possibilities that arise when you center vegetables on your plate, inspiring a new generation of home cooks in Hawai‘i and beyond. Our shares two recipes. EVENTS

Sheet-Pan Meals – Easy, Comforting Recipes for Every Meal of the Day, Every Season of the Year by Jessica Darakjian offers up 100 recipes for easy, mess-free meals showcasing seasonal ingredients and simple techniques to elevate your sheet pan cooking. Sheet pan dinners are a quick, hands-off way to get nutritious meals on the table, without the fuss or the lengthy cleanup. In this cookbook you will find inspiration for your next sheet pan supper and learn how to make simple, well-balanced meals the whole family will enjoy. Filled with gorgeous photography and easy-to-follow recipes, Sheet Pan Meals is your go-to guide for effortless dinners that don’t sacrifice flavor.

The 29-Minute Vegan: Real Food, Real Vibes, Anytime by Isa Chandra Moskowitz: All hail, the reigning vegan queen is back! Bestselling vegan author Isa Chandra Moskowitz shows readers how to get a plant-based meal on the table in just under 30 minutes. If you avoid cooking plant-based meals at home because they seems like a lot of work and/or an investment of time, Isa is here to say: Nope. These are more than 100 crazy-easy, super-fast, satisfying vegan meals perfect for the pacing of our busy lives. There are nine online recipes to try now.

Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti is the definitive Italian cookie cookbook with 100 authentic recipes, including baking hints and techniques, plus regional stories and a list of Italian bakeries. With recipes steeped in history and tradition, this stellar book capitalizes on two major continuing food trends: our love of everything cookies and our love of everything Italian. Directed to the home cook, the book also includes recipes for sweet essentials. Sections on ingredients, equipment, and basic techniques make this book accessible to all. Look for a giveaway soon. There are a total of seven online recipes including those in the EVENTS

G-Que Barbeque: A Mile Above the Rest―More Than 75 Proven Recipes for Breaking Barbeque Boundaries by Jason Ganahl is the debut cookbook from championship-winning pitmaster and owner of Denver-based G-Que Barbecue. This title is filled with endless knowledge, pit fundamentals, tips and tricks, and plenty of classic and elevated dishes you can master at home.

Paris Patisserie: 70 Recipes That Capture the Soul of Parisian Patisserie Tradition by Arnaud Delmontel: Paris is the home of so many iconic pastry creations and offers us a magnificent culinary heritage. Delmontel guides the reader through the city and its history, discovering seventy legendary -and some secret – pastries, whose recipes and origins he reveals. Beautiful photographs of Paris from Guillaume Czerw highlight the unique relationship between the city and its world-renowned patisseries that are so central to French café culture and gastronomy. Croquembouche, croissant, mille-feuille, religieuse . . . these delicious delicacies take the reader on a journey through Montmartre, the Latin Quarter, and beyond to taste the food of love, with maps to a give a real sense of the place. This tribute to the art of pastries is perfect for bakers and everyone who loves Paris.

Cake From Lucie: Recipes and Techniques from the French Countryside to New York City by Lucie Franc de Ferriere is absolutely stunning. The author is the owner and head baker at From Lucie, a small bakery in the East Village known for its whimsical baked goods adorned with fresh flowers. Born and raised in Southern France, Lucie grew up baking cakes with her mother at the family’s farm and bed-and-breakfast in their 165-year-old chateau, and after moving to New York City, she became homesick and turned to baking for a taste of home. Eventually, Lucie’s baked goods became so popular at café pop-ups that she decided to take a leap of faith and open her own bakery. Now in this gorgeous book, Lucie invites home bakers to join her in creating gorgeously imperfect treats in her signature style, from easy everyday recipes to more intricate showstoppers. Lucie’s creations are less sweet than American-style baked goods, allowing her subtle and unique flavor combinations to shine. With transportive photography from Lucie’s farm and personal stories woven throughout, Cake From Lucie captures the charm of the French countryside and the buzz of New York City while relaying the secrets for Lucie’s beautiful and memorable desserts. There are two online recipes in the . EVENTS

Morning Baker: Recipes and Rituals for Breakfast and Beyond by Roxana Jullapat: Known for her California bakery, Friends & Family, Roxana Jullapat has long advocated for the versatility and flavor of whole grains. Her debut cookbook, Mother Grains, won fans by celebrating flours such as einkorn, rye, corn, and buckwheat in approachable, delicious, and satisfying ways. Her new, brightly photographed collection invites readers to get more adventurous with baking, featuring the tools and insights she’s learned from more than a decade of baking before the sun rises. Roxana’s rituals and thoughtful guidance ensure bakers understand the “why” behind every step. Morning Baker suits all skill levels, so anyone can be a morning baker in their own kitchen, at whatever hour they please. EVENTS

Smoke and Seasoned Bread: Recipes from Turkiye by Hasan Semay was released in the UK in July of 2025 and now it arrives in the US. Think kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism – draped in buttery layers of history and dripping with syrup. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep. Though language and culture are shared, Hasan’s Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across mountains to the corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them. There are eight online recipes.

The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time by Matt Adlard was released in the UK last month. This title 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. There are three online recipes available in our .

Everyday Indian from Archana’s Kitchen: 100 Simple Recipes for Busy Home Cooks by Archana Doshi shares a collection of 100 mouthwatering, vibrant, and authentic Indian recipes. The perfect way for busy home cooks to enjoy an easy and flavorful meal any night of the week. Doshi’s signature blend of traditional techniques and modern tips, honed through years of engaging millions of online followers, ensures cooks of all skill levels can create amazing, mouthwatering meals with international flair. ckbk

Around the Table – Tables and Traditions for Gathering by Shea McGee is an invitation to sit at the table with the author, a celebrated designer, author, and founder of Studio McGee. More than a cookbook, it’s a visual guide to creating memorable meals, celebrating everyday moments, and finding joy in gathering with those we love most. Through beautifully curated menus and effortlessly styled table settings, Shea shows readers how to elevate ordinary gatherings into extraordinary experiences—whether it’s an al fresco summer dinner beneath twinkling café lights, a cozy autumn soup night, or baking holiday cookies in the kitchen with her mom and daughters. Each chapter unfolds season by season, showcasing multiple tablescapes, each paired with full, thoughtfully composed menus, offering practical advice on planning, preparation, and presentation, alongside flavorful dishes designed to inspire and delight. With photography that captures the essence of each season and gathering, readers are transported to Shea’s own table, sharing in her passion for simple yet impactful entertaining.

My Greek Mom’s Recipes: She Died. I Wrote This Cookbook. by Gus Constantellis, stand-up comedian, draws inspiration for his material and online content from his family, especially his mother, Julia, who became a social media star and “Greek mother” for an entire online community. And when she died suddenly in August 2023, that community mourned with him. My Greek Mom’s Recipes is a deeply personal cookbook, as the author pairs each recipe with hilarious and wholesome memories of his mom and reflections on the grieving process. Because the one thing his mom was most known for – besides her razor-sharp humor – was her cooking. As you savor the book’s 75+ delicious recipes, nourish your soul with heartwarming stories of grief, loss, parenthood, immigration, and a Greek mother’s wisdom. There are three online recipes to try. EVENTS

Madaq: Simple and Delicious Everyday Recipes with the Flavors of Morocco by Nargisse Benkabbou: As the daughter of two Moroccan immigrants, the author inherited a world of flavor. Despite living hundreds of miles away from their native country, her family’s table was loaded with Moroccan cuisine: rich spices, succulent meats, unforgettable stews, and savory sauces. One dish at a time, Benkabbou learned her own heritage and, ultimately, kept close to her family’s roots. Taking its title from the Moroccan word for flavor, Madaq explores traditional Moroccan recipes with an American kitchen in mind. Here you’ll find recipes for Moroccan “flavor boosters” and spice blends; and recipes that range from the traditional to the contemporary. There are two online recipes available.

Other titles of interest:

• Extra Sauce: The Good, the Bad, and the Onions by Zahra Tangorra
• The Wes Anderson Cookbook: Whimsical Recipes Inspired by the Director and His Films by Michelle Anderson and Chris Peterson
• Good Housekeeping – High-Protein Mediterranean Cookbook: 150 Plus Recipes by The Editors of Good Housekeeping
• Family Movie Night Menus: Recipes & Films for Unforgettable Times Together by Leonard and Jessie Maltin
• The Abundant Kitchen: A Practical Guide to Making Fermented Foods, Preserves, & Pickles by Niva and Yotam Kay (US release of The Abundant Kitchen – 2023 NZ)
• Salata: Mediterranean Salads for all Occasions by Michael Rantissi and Kristy Frawley (US release)
• Sunshine, Lemons and Sea Salt: A Celebration of Modern Coastal Home Cooking by Donna Hay (US release)
• Love, Finally: Untangling the Knot Between Mothers, Daughters, and Food by Geneen Roth
• Ammi’s Kitchen: Heirloom Recipes from Rampur by Pernia Qureshi
• On Eating: The Making and Unmaking of My Appetites by Alicia Kennedy
• Gather – Black Food, Nourishment, and the Art of Togetherness by Ashanté M. Reese
• Freeze Fresh Meal Prep: 160 Meal Starters and Make-Ahead Dishes for the Freezer by Crystal Schmidt
• Centerpiece: Bold, Vibrant Recipes to put Vegetables in the Spotlight by Helen Graham (US release)
• Cookie Club: 80 Creative Cookies to Make, Swap, and Share by Mallory Oniki (US release)
• Veneto in Cucina: The Flavours of Veneto by Luciana Sampogna (Italy)
• The Gourmand’s Mushroom: A Collection of Stories and Recipes by Gourmand

Canada

Oh She Glows Salads: Get Glowing: Protein-Packed, Plant-Based Salads for Every Season by Angela Liddon is a new vibrant collection of 110 irresistible plant-based recipes that will transform the way you think about salads – no more boring bowls, only bold, nourishing creations that make you feel as good as they taste. Designed to keep you glowing through every season, Oh She Glows Salads is brimming with fresh, flavor-forward recipes, from refreshing spring and summer bowls to cozy, hearty salads for autumn and winter. You’ll also discover an abundance of satisfying plant-based protein toppers, creamy dressings, vibrant vinaigrettes, savory cheeses, and crunchy nut clusters – everything you need to create satisfying, restaurant-worthy salads at home. To strike the perfect balance, Angela has included an indulgent-yet-wholesome dessert chapter, because sometimes the best way to finish a veggie-packed meal is with a little treat! We have two online recipes available.

Hooké: Wild Adventure – Wild Cuisine by Fred Campbell and Jean-Philippe Leclerc will help you discover the beauty of Canada’s untouched wilderness and the possibilities of its cuisine. Throughout this stunning book, author, environmentalist, and entrepreneur Fred Campbell recounts his most memorable hunting and fishing excursions across the country, accompanied by exquisite photography that captures the richness of its landscapes, wildlife, flora, and the people who explore them with care. Each chapter is paired with recipes by chef Jean-Philippe Leclerc, ranging from the familiar to the fantastic.

United Kingdom/Ireland

Samba by Giselle Makinde is a joyful celebration of Brazilian cuisine, family and cultural memory. Giselle is a Brazilian-born chef and food entrepreneur who moved to Ireland in search of new opportunities and a fresh start. This book brings to life the flavours and traditions passed down from Giselle’s mother and grandmother, and honours the deep connection between food, identity and home.

Jamie Oliver BBQ: Easy Grilling, Big Flavour by Jamie Oliver delivers 90 easy, flavour-packed recipes, all perfect for grilling, feasting & outdoor cooking. In this sizzling BBQ cookbook, Jamie shares 90 brilliant recipes that show just how exciting, creative and delicious barbecuing can be. Whether you’re cooking on charcoal, gas or over an open flame, Jamie’s got you covered, from marinades and rubs to mastering heat, smoke and timing. There are 13 online recipes available to try.

The Farmer’s Pantry: 22 Staple Ingredients. 100 Recipes. Make Good Food, Bold by Nitai Shevach and Ali Recanati and Jonathan Recanati features over 100 recipes with every dish based around one pantry staple – things like harissa, tahini, miso, dukkah and gochujang. These jars, pastes, spices and sauces are the cheat code that takes a Tuesday night chicken thigh and make it sing. So if you like the sound of chermoula fish skewers with blistered greens, or Baharat roasted lamb shank + mint schug, or tahini that gets dolloped, swirled, and spiced within an inch of its life – welcome. This is your kind of cookbook.

Cooking Made Simple: Foolproof Recipes for Busy People by Alexandra Dudley shares recipes to prep ahead, throw in the oven, or that come together at a moment’s notice. Organised in chapters that cover familiar, straight-forward techniques, discover a smart way to cook without overloading any part of your kitchen. Choose something from ‘Baked’ and something from ‘Tossed’ and dinner is sorted, with no complicated oven logistics or need for four pans on the hob. When life is busy and time is short, these are the dishes you’ll come back to again and again.

JapanEasy Kitchen: Simple Recipes Using Japanese Pantry Ingredients by Tim Anderson utilizes your Japanese pantry staples to take your daily cooking to the next level! In this title, the author shares delightfully easy recipes, centred on a selection of go-to Japanese ingredients. Whether you are seeking inspiration to use the Japanese ingredients that you already have, or just in need of some new, delicious recipes, this book is the perfect book to turn to. There are twelve online recipes available.

Fired Up: Fresh Takes and Big Flavours in 90 Modern Barbecue Recipes by Melissa Thompson delivers over 90 inspiring recipes with unfussy techniques. Fired Up will elevate your grilling game no matter your skill level. There’s easy-to-find inspiration for every meal type and occasion, organized by midweek vegetables, weekend and project cooks, inventive sides, and puddings, sauces and rubs. Alongside the recipes, Fired Up includes essential tips, tools, and techniques – giving you just enough guidance to master the fire without overcomplicating the process. There are four recipes in our to try now.

The Indonesian Vegetarian Table by Petty Pandean-Elliott is a vibrant celebration of Indonesian cuisine featuring 80 plant-based, delicious recipes, rooted in tradition and crafted for the modern home cook. Home cooks of all skill levels will discover accessible, exciting recipes that blend authentic techniques, easy-to-source ingredients, and approachable instructions. Dietary icons indicate recipes that are gluten-free, dairy-free, vegan, or nut-free, and a number of weeknight-friendly dishes can be made in under 30 minutes. A glossary of essential ingredients, complete with smart substitutions, ensures confidence for those new to Indonesian cuisine, while the broad range of recipes will appeal to confident cooks seeking creative meat-free meals.

Dinner, Solved: Fast and Flexible Recipes for Every Day by Holly Dingwall offers over 100 delicious recipes for year-round cooking. Divided into 10-, 20-, 30-or 40-minute recipes, you can plan your meals around your schedule – not the other way around. Complete with vegetarian adaptations for every recipe, meal plans, flavour wheels and a build-your-own burger, salad, noodle soup and taco section, you can eat well even on the busiest nights with Dinner, Solved.

Beyond Peaks: The Cuisine of Schloss Schauenstein by Andreas Caminada and Marcel Skibba: Experience the extraordinary food and philosophy of Schloss Schauenstein, the three-Michelin-starred culinary destination in the heart of the Swiss Alps. Schloss Schauenstein is more than a restaurant – it is an eighteenth-century castle reimagined as a modern gastronomic beacon. Here, a tight-knit team works at the pinnacle of their craft, guided by a philosophy that celebrates terroir through enduring relationships with those who grow, shape, and harvest its ingredients. The result is a living expression of culinary artistry, cultural heritage, and creative collaboration. Here, the authors invite readers to explore this extraordinary dining destination. Presented as a stunning dual-volume monograph, the book distils the spirit of Schloss Schauenstein through story, recipes, people, and landscape, both past and present. There are three online recipes in our .

Classic Indian Recipes by Pushpesh Pant is a compact edition of the India Cookbook, an essential collection of beloved home cooking recipes from India’s most famous food historian. The book’s more than 150 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals – including vegetarian options – along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. There are six recipes in our .

Oteque: Ideas, Principles, Recipes, Stories and Connections by Alberto Landgraf and Andrea Petrini invites you to enter the creative culinary world of the chef and proprietor of one of Latin America’s most celebrated restaurants. Located in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Michelin-starred Oteque ranks regularly in The World’s 50 Best Restaurants list, and is widely considered one the greatest restaurants in Latin America. In his debut chef monograph, Alberto Landgraf describes his creative approach to culinary artistry, revealing how his uniquely innovative and intellectual take on modern Brazilian cuisine has earned the restaurant a passionate global fanbase. Structured around Landgraf’s guiding principles, Oteque brings together essays, recipes, and exquisite photography to tell the story of this extraordinary culinary destination. Each chapter begins with an essay by food writer Andrea Petrini, whose effervescent descriptions transport readers to the heart of this acclaimed restaurant. Reflecting Oteque’s dedication to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes accurate carbon footprint data, calculated using the same technology Landgraf applies to his menu in an effort to minimize the restaurant’s environmental impact. Throughout the book, breathtaking photographs of Brazil’s natural landscape and coastline are paired with images of Landgraf’s signature dishes, helping illustrate his naturalistic approach and connection to terroir. There are six recipes in our .

The Caribbean Cook Book by Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region. There are sixteen online recipes in our .

The Kitchen Garden by Toby Musgrave is a beautifully illustrated survey of the world’s most inspiring kitchen gardens, from potagers and historic estates to rooftop urban farms. This stunning volume celebrates the rich history of kitchen gardens through more than 50 of the world’s finest examples, each explored in depth through gorgeous imagery, vivid storytelling, and insightful texts highlighting garden and growing details. Organized geographically, the book reveals how climate, culture, and history inform productive gardens around the world. Readers will discover European walled gardens flush with flowers and edibles; a forward-thinking, rooftop urban farm in Singapore; and an abundant coastal garden in Patagonia that proves green things can grow in the harshest of places. There are no recipes in this book.

Medesque: Everyday Recipes with Mediterranean Roots by Georgina Hayden delivers delicious and easy recipes to be cooked at home by anyone and everyone. Bring a touch of the Med to your table with iconic and inspired dishes. From weeknight dinners to weekend feasts, travel through Italy, Spain, the Middle East and beyond in your own Medesque kitchen with over 110 effortless, sensational recipes. We have three online recipes available. EVENTS

More Than Sweet: Desserts with Flavor by Marie Frank: Master the art of adding unexpected flavor and take your desserts to the next level. 75 approachable and elevated recipes for cookies, cakes, frozen desserts, custards, tarts, and more. Copenhagen-based pastry chef and author of the hit Substack, More than Sweet, the author invites you to break down the boundaries between sweet and savoury with confidence – to create desserts that celebrate flavours both new and familiar, and to honour your own unique taste preferences. Marie demystifies what separates a good dessert from a great one, teaching you to season to taste (yes, this applies to sweets too!), bake with spices, herbs, and liqueurs, try new flavor pairings, and season intuitively. Richly photographed with an illustrative flavor chart and basic recipes ready for riffs to help you create your perfect dessert, this stunning cookbook will transform the way you think about and make desserts. There are four recipes available in our .

Cookie Club: 80 Creative Cookies to Make, Swap, and Share by Mallory Oniki promises you will never eat a boring cookie again. Each of the 80 cookie recipes in this book has been carefully chosen to empower you to step outside your cookie comfort zone and make really good cookies at home. Mallory teaches you the science behind baking the perfect cookie, inspiring confidence in new and established bakers alike. Cookie Club is approachable but elevated. It’s not your average club, but it’s a club that everyone belongs to. These cookies, from classic chocolate chip variations to unexpected flavors like preserved lemon and honey cookies and Gilmore Girls-inspired coffee cake cookies, deliver on taste, texture, looks, and uniqueness. With eye-catching fonts and graphic design, this book is the cookie cookbook for Millennial and Gen Z cookie enthusiasts. There are seven online recipes including those in our .

Elevate: Everyday Ingredients, Incredible Flavours by Brin Pirathapan is for anyone who wants to cook smarter, braver and better with everyday ingredients. Packed with personality, clever ideas and serious flavour, this is everyday cooking turned all the way up. This bold debut cookbook from the 2024 MasterChef winner is all about making everyday basics extraordinary. Each recipe takes one accessible ingredient – like a humble can of tuna or a pack of pork mince – and transforms it into something tasty, all while keeping things budget-friendly. Expect global mash-ups, banging quick wins, and moreish comfort food with a twist – like sticky pork rice bowls, warming curries, zingy salads and bold takes on classic desserts. Think British seasonal produce with a dose of spice, fresh herbs and fragrant aromatics. Every dish is a punchy injection of flavour, designed to make mouths water and guests say wow. Alongside the recipes, you’ll find practical tips and pro techniques throughout: how to fillet a fish, debone a chicken thigh, or julienne like a champ. We have four online recipes to try now.

I Want to Eat Cake: Over 90 Recipes for Snacking, Celebrating, and Everything in Between by Giovanna Torrico is an approachable introduction to the world of cake with tips, techniques, and over 70 recipes for any occasion. This compact book does not require a cabinet full of baking equipment, days of fussing in the kitchen, or years of experience – just a desire to eat cake! Cookbook author and cake enthusiast, Giovanna Torrico arms you with the skills you need to easily make really good cake – tender, moist, surprising, and familiar – imparting the golden rules of baking, and expert tips along the way.

Loaf Tin Bakes – Easy Baking for Every Occasion Using the Humble Loaf Pan by Shane Smith: Celebrated Irish chef Shane Smith gives loaf cakes the spotlight they deserve. Who has time to fuss over perfectly layered cakes or 20-ingredient cookies? That’s where the majestic loaf cake steps in. Simple, satisfying and downright delicious, loaf bakes are the unsung heroes of the baking world – easy enough to whip up in your PJs, yet classy enough to impress at a dinner party and perfect for last-minute visitors. This is the ultimate loaf cake cookbook – packed with over 80 irresistible recipes ranging from nostalgic Madeira and zingy lemon drizzle to rich chocolate fudge and a savoury no-knead garlic rosemary loaf. Whether you’re in the mood for something sweet, glazed, no-bake, frozen, or even fresh bread, Shane has you covered. So grab your loaf tin and wooden spoon, preheat your oven, and get ready to bake cakes that don’t just rise – they shine.

Weeknight Vegetarian: Easy Vegetable Recipes for Lunch & Dinner by Joe Woodhouse is full of 90 deliciously simple veggie-filled recipes, and perfect for the everyday home cook. Woodhouse uses minimal ingredients with maximum flavour, celebrating seasonal eating and making vegetables exciting. Wherever possible recipes will highlight any make-ahead options, easy substitutions and modifications to fit the cook’s tastes or dietary needs. With tips on how to prep dishes and hacks for minimising stress in the kitchen, this is a must-have for every household. We have twelve online recipes to try now.

I’ll Cook!: Your Go-to for Having People Round by Sophie Godwin is a no-stress guide to making feasts for two or many – whatever your vibe – from the best-selling author of Sundays: A Cookbook. This new title has prepping tips for getting ahead – be it a flavor-packed meal for a catch-up with your bestie after work, a sharing feast, a comforting carb laden dinner that warms up your friends from the inside, or your own mini canapé party. Sophie Godwin has been catering and creating recipes for years. She knows that the most important thing when people come round is that you have a good time. She’s here with a new collection of epic, inventive and easy-to-cook recipes.

Centrepiece: Bold, Vibrant Recipes to Put Vegetables in the Spotlight by Helen Graham is a celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage. Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as the author’s Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable-based recipes that will transform your table. With accessible ingredients and simple methods, Helen’s flavour-packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping. This is an interesting article on the chef. There are two online recipes to try.

The Malay Cook: Everyday Malaysian Recipes from Grandma’s Kitchen to Mine by Ranie Saidi traces the author’s journey from Kuala Lumpur to London. Over half the recipes are plant-based for communal dining, last-minute guests, parties or enjoying a comforting one-pot on your own. Malay cooking is a harmony of sweet, sour, salty, lemak manis (coconut creamy umami) and spice. Ranie’s recipes highlight everyday ingredients you can source locally, and the handy Malay Palate Flavour Table offers swaps and guidance, sharing the foundations of Malay cooking he has developed since moving to London. From slow-simmering stews to quick stir-fries, with flavour guides and Meal Planners, this book embraces tradition while adapting for the modern kitchen. We have nine online recipes to try now.

Crazy Busy Weeknights: Genius Everyday Recipes by Eleanor Maidment: Are you struggling with a busy and stressful life? Are you looking for ways to cook quick, easy, and nutritious meals at home? This is where Crazy Busy Weeknights comes in. Discover recipes that provide realistic but highly impressive recipes for the home cook that makes the best use of your time and will help you navigate even the busiest of weeks. Modern life is busy. Between jobs, families, friends, and all the commitments in between, time has become a precious commodity. We want to eat well and look after our bodies, and increasingly we are choosing to cook our meals from scratch, but finding the right, quick and easy recipes to achieve this can be difficult. What makes this book unique is that it is arranged into completely functional chapters. These cover every possible approach to everyday cooking, making it possible for the home cook to find a recipe whatever their requirements. People have very limited time to shop, prep, and cook during the week, and the way that the chapters are divided will allow for easy inspiration.

Pasta for the People: A Joyful Cookbook for Pasta Lovers by Imogen Royall is an invitation to rethink pasta: to explore fresh flavors, global influences, and unexpected pairings that bring new joy to the table. From their home in Cumbria in the north of England, Northern Pasta Co. has pioneered spelt pasta made from British grains, and in their first cookbook they share recipes of their own alongside favourites from celebrated chefs and food creators. From sauce-hugging shapes to bold, flavor-packed combinations, these recipes prove pasta is never boring. It’s time to fall in love with it all over again.

The Bartender’s Collection: Good Drinking in More than 300 Recipes by Michael Madrusan offers more than 300 divine cocktail recipes, covering spirits-based, wine-based, beer-based and non-alcoholic drinks. Starting with twists on classic negronis, martinis, champagne juleps, and gin fizzes, chapters also cover styles of beer, ideas for using port, sherry or champagne in cocktails, non-alcoholic cocktails, plus savoury drinks, like a Gordon’s Cup. Michael also includes tips and tricks for hosting your own cocktail party, from how to choose glasses, decorations and napkins to what to wear.

The Swedish Cookbook: Lagom Flavors for the Modern Kitchen by Niklas Ekstedt: The best Swedish cuisine starts with a touch of lagom. A word meaning “balanced” or “just right,” lagom informs the storied culinary traditions of Sweden: the fresh, bright ingredients in its recipes, and the rich, harmonious flavors that come together on its tables. Following the lagom philosophy, Michelin-starred chef Niklas Ekstedt has perfected classic and modern Swedish cooking alike, and in The Swedish Cookbook, he shares his best recipes from everyday meals to special feasts. Whether you’re a seasoned chef or just starting your culinary journey, it’s time to find your lagom in the kitchen and savor the delightful simplicity of Swedish food. This book will be released in the US next month.

Other titles of interest:

• JAP-PURR-NESE: Adorable Cat-shaped Recipes from Sushi to Soup by Laure Kié
• Matcha at Home: 50 Drinks and Food Recipes by Jenki
• Levantine – Fresh & Vibrant Recipes to Share from the Eastern Mediterranean Table by Ghillie Basan (reissue of The Levantine Table)
• How to Boil an Egg by Rose Carrarini (Reissue of How to Boil an Egg)
• Venice Distilled: A Modern Guide to Venice’s Best Coffee, Wine, Beer and Cocktail Spots by Susan L. Schwartz
• Lunchbox Bible: Your Go-to Guide for Building a Balanced Lunchbox by Julia Tellidis
• The Irish Granny’s Complete Book of Bread and Baking: Over 200 Homemade Recipes by Fiona Biggs (March release)

Australia

The Cook’s Companion 30th Anniversary Edition by Stephanie Alexander: The Cook’s Companion has established itself as the kitchen ‘bible’, ‘the book for a lifetime of cooking’, in over 500,000 homes since it was first published in 1996. In 2026, to celebrate thirty years of this iconic book, Stephanie Alexander has added over 90 new or newly revised recipes as well as doing a full update of the introduction, ingredients, equipment and a new ‘how to use this book’ section. Read more in Darcie’s article. We are in the process of adding page numbers and store-cupboard ingredients to the prior edition and then will update this version.

COOK: SWEET: Essential Recipes for Cakes, Desserts and More by Karen Martini is a celebration of indulgent yet approachable desserts, offering a delectable collection of over 80 recipes that showcase her signature balance of bold flavors and simple techniques.

Plat du Tour: Over 75 Timeless Regional French Recipes by Guillaume Brahimi is a love letter to French cuisine, culture, and the legendary Tour de France. The renowned chef and TV presenter takes readers on a gastronomic journey through the race’s ever-changing route, showcasing 80 timeless regional recipes. From the seafood-rich dishes of Normandy to the rustic flavours of Provence and the indulgent pastries of Paris, this beautifully photographed cookbook captures the essence of France’s diverse culinary heritage – bringing its most beloved flavours into your home kitchen.

COOK GREEN: Essential Recipes for Vegetables, Salads and More by Karen Martini is a vibrant celebration of vegetable-focused cooking, featuring over 80 bold and flavorful recipes that showcase the beauty of seasonal produce.

The Baker’s Percentage: The Simple Formula for Making Perfect Sourdough Bread at Home by Mara Ripani is a formula developed by bread bakers to allow them to create any bread, from a pure white sourdough to a 100 percent whole wheat loaf. With it, bakers can scale up or down, from one loaf to a dozen, and can choose to speed up or slow down fermentation according to their daily commitments. It is completely liberating, yet most home bakers have never heard of it. Unlike making a cake, sourdough bread recipes do not require a strict list of ingredients with precise measurements; it is a process that can be “felt.” It is malleable. There are no recipes. Instead, it encourages the reader to bake bread with autonomy and confidence, according to their own needs and schedule. With chapters on Flour, Starters and Leaven, Mixing and Kneading, Bulk Fermentation, Dividing, Shaping and Proofing, Baking, and more, this is a thoroughly comprehensive guide to baking bread, in whatever way suits you.

You Had Me At Cake: Unconditional Love in 80 Perfect, Simple Cakes by Emelia Jackson is another title by one of my favorite baking authors. Every style of cake imaginable is covered across four approachable, delightful, fully-photographed chapters: Hello, is it cake you’re looking for?, All you need is cake, May the mini cake be with you , and Around the world in 80 flavours. In Emelia’s hands, cake becomes limitless. Each of the more-than-80 recipes are flexible, adaptable, and purpose-designed to welcome all levels of baker. Now show me the cake. There are three online recipes available including those in our .

Aunty Beryl’s Cookbook: Heartwarming Recipes and Stories of First Nations Food by Beryl Van-Oploo: The author is a respected Elder and advisor on incorporating bush foods into a range of cuisines and is called a “dead-set legend”. Now, Aunty Beryl is sharing her life’s work with this beautiful cookbook, featuring recipes that she holds close to her heart and stories from her life of cooking. The recipes cover pantry staples, salads, sides, easy dinners, food for feasting, biscuits, muffins, cakes and drinks. This is food that is both familiar and comforting, which also champions native ingredients. You’ll discover dishes that will become regulars in your own kitchen, such as pumpkin and honey-roasted macadamia salad with finger lime dressing, lemon myrtle chicken pies, saltbush lamb rump with bunya nut peso, easy chocolate and wattleseed mousse, and Aunty Beryl’s famous lemon myrtle butter biscuits. With stunning food photography and artwork by artist Lakkari Pitt, this cookbook is a way of sharing culture and passing down food knowledge for future generations.