July 2025 New Cookbook Review

Much like June, July is a light month for cookbook releases but there are some outstanding titles that warrant our attention. A few books that our Members will want to know about include: Bitter by Alexina Anatole (US release), Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi (US release), Craveable – All I Want to Eat by Seema Pankhania (US release), Handfuls of Sunshine: Perfect Bite-sized Bakes by Tilly Pamment, Spanish Made Easy: Simple, Modern Recipes for Every Day by Omar Allibhoy, Modern Australian Baking: Sweet, Savoury, Seasonal and Native by Christopher Thé, and Sugar & Spice: Flavour-packed Dinners and Desserts to Crave by Remi Idowu.

There are other great books to check out below as well. Our 2025 Cookbook Preview Post is continually updated. Don’t forget that you can create a wishlist and share it with your loved ones.

Our July 2025 Eat Your Books Cookbook Club Summary and August 2025 Great Big Cookbook Club Summary (please note the many changes and additions to this summary) can be found at the links provided.

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 1,016 great cookbooks, the majority of which are indexed here on EYB (and more will be indexed every week). For all the details, please see Jane’s post. If any of this month’s books are a part of the ckbk library, we have identified them as such: ckbk.

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

USA * Canada * UK * Australia 

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

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

Lastly, if EVENTS are planned for these books 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
• Canada
• United Kingdom/Ireland
• Australia
• New Zealand

United States

Campania – Recipes & Wanderings by Belmond Hotel Group: This small, handsomely photographed book produced by the Belmond Hotel Group is more evocative than comprehensive, offering color-saturated photographs of coastline, street scenes, and food along with slightly more than twenty recipes. The food is largely traditional, with an occasional flourish from one of the local chefs. Seven Italian food writers have contributed essays on Campania’s culinary character and the book concludes with a foreigner’s appreciation: an essay by Ireland’s own Darina Allen.

Original and Gourmet: Vegetables: Vegetable-forward Cuisine by Italian Top Chefs by ItaliaSquisita: This is vegetable-forward cuisine reimagined at the highest level, driven by the precision, creativity, and ambition of some of Italy’s top chefs. With contributions from culinary powerhouses like Stefano Baiocco (Villa Feltrinelli), Gennaro Esposito (Torre del Saracino), Ernesto Iaccarino (Don Alfonso 1890), and Valeria Piccini (Caino), the recipes channel fine-dining intensity into plant-based form. About 80% of the recipes are matched with full-page photographs that capture the plated dishes in all their composed, high-design clarity.

My French Cuisine at Le Poule au Pot: 100 Traditional Recipes by Jean-Francois Piège: Since 2018, chef Piège and his wife Elodie have carried on the legacy of La Poule au Pot, the beloved Parisian institution near the former Les Halles markets – once the beating heart of French gastronomy and famously immortalized by Emile Zola. This title is now happily available in English, is what Piège calls “a tribute to slow cooking and regional flavors.” With nearly 100 recipes, it offers everything from deviled eggs to beef bourguignon, cheese soufflé to bouillabaisse, gratin dauphinoise to mirabelle plum tart. Alongside iconic dishes, Piège shares fundamental techniques – from caramel and béchamel to short crust pastry—making this both an inviting read and a practical kitchen companion for anyone who loves the spirit of French bistro cooking

Delicious Viennoiseries: 70 Puff Pastry and Brioche Recipes by Christophe Felder and Camille Lesecq: These pastry chefs who are as creative as they are educational, offer us 70 recipes: puff pastry, brioche, braided, rolled, chocolate, fruity, praline, crispy, melting and more. From basic recipes (croissant dough, brioche dough, Danish dough, etc.), they create delicious creations, all photographed step-by-step, so you can easily make the pastries at home, filling the kitchen with an irresistible bakery aroma. I purchased this book from Kitchen Arts & Letters and it is gorgeous!

The Art of Barbecue: 100 Recipes for Inspired Grilling, from Appetizers to Desserts by Thierry “BIG T” Cornuet will awaken the grilling enthusiast within you with everything you need to master all types of barbecue. This comprehensive cookbook offers techniques, equipment, and tips for mastering the art of barbecuing, featuring 100 gourmet recipes suitable for every meal and enjoyable year-round. Cornuet, known as BIG T, has transformed barbecuing into a true culinary art, advocating for gourmet cooking over coals. In his debut cookbook, he challenges the notion that barbecue is limited to grilled meats and summer cookouts. Rather, it is a versatile cooking method that embodies sharing, authenticity, and generosity.

Preserving the Seasons: A Guide to Canned, Jammed, Frozen, Dehydrated, Freeze-Dried, Quick-Pickled, and Infused Produce, Herbs, and Flowers by Holly Capelle is a straightforward guide to boiling water canning, drying, dehydrating, freeze-drying, infusing, freezing, and quick pickling. These are the easiest and most effective methods for preserving produce and herbs and edible flowers, and the author is an expert home-preserver and cook. Organized by method and abundant with beautiful photography, each section covers detailed information for best practices, along with troubleshooting and storage tips. Here, too, are recipes for delicious dishes that use what you’ve put up, so you can serve what you’ve preserved.

Farmhouse Weeknights: Quick and Wholesome Recipes for Dinner by Melissa Bahen has over 80 nutritious recipes to help busy home cooks get dinner on the table in an hour or less, every night, for their hungry families. This cookbook focuses on fresh ingredients and making meals from scratch, but it also embraces smart shortcuts and time-saving tips. Every recipe in the book carries the promise of having dinner ready in under an hour (except for slow-cooker recipes that only require prep time and are then hands-off all day), comes with serving suggestions to make a complete meal, and has a list of time savers.

Italopunk: 145 Recipes to Shock Your Nonna by Vanja Van der Leeden is not just a cookbook but a culinary manifesto that challenges the conventional boundaries of Italian cuisine through recipes from Italy’s Neo-Trattorias. Through a lens of creativity and daring experimentation, this title offers a fresh perspective on beloved Italian classics, infusing them with unexpected flavors and modern twists, all while paying homage to the rich culinary heritage of Italy. From black garlic butter to blasphemous carbonara, each recipe is a celebration of Italy’s gastronomic diversity, inviting readers to catch a glimpse into the evolving landscape of Italian cuisine. Accompanied by insightful interviews, vivid imagery, and engaging storytelling, Italopunk promises to inspire, delight, and revolutionize the way you experience Italian cuisine.

Nourished Mornings: Easy Real-Food Breakfasts for Kids on the Go by Renee Kohley: Make breakfast your household’s favorite meal of the day with these nutrient-packed morning recipes from the leader of the nourished generation movement, Renee Kohley. In this new collection, Renee shares smart and satisfying meals from homemade cereals to exciting egg upgrades and even easy grab-and-go handhelds for those extra-hectic mornings.

EAT! Easy Affordable Tasty by Frankie Celenza is the antithesis to the never-ending competition for the most elaborate, expensive, complicated, and shocking dishes showcased both on TV and social media. While you might recognize Frankie from Struggle Meals, he started his career with the goal to help people who felt overwhelmed cooking at home. For a dish to be featured in this book, it must meet three simple criteria: Each dish must be easy, which means nothing takes more than 20 minutes of hands-on cooking time. Each dish must be affordable, meaning there aren’t any fancy specialty ingredients, and what is used, is used fully. And each dish must taste great; classic ingredient combinations play the nostalgia card that readers identify with.

Bitter by Alexina Anatole was released in the UK in 2023 and is now published in the US by Interlink. Bitterness is often dubbed as an acquired taste. In this bold cookbook, UK MasterChef 2021 finalist Anatole shows how it can elevate your cooking and add complexity and depth to a dish. Bringing together the best flavors from around the world with a combination of savory and sweet dishes, the author shows you how to cook with bitter ingredients in a way that suits your palate. Spanning ten ingredients that showcase the full range of bitter notes – grapefruit and bitter oranges; bitter greens; tahini; beer; walnuts; cranberries; tea; coffee; cocoa; liquorice – each chapter will add real depth of flavor to your food. Catering for all dietary preferences, the book contains a balanced number of vegan, vegetarian, dairy-free and gluten-free recipes and caters for every occasion. There are eight online recipes to try now.

The Nightmare Before Dinner: Over 50 Hauntingly Good Dishes and Drinks to Die For by Zach Neil: Craft a spooktacular spread inspired by iconic creepy films and characters, with over 50 deadly delicious food, dessert, and drink recipes. This title includes sauces and dips for the recently deceased, eerie appetizers, sinister sides, cauldron companions like soups and salads, macabre mains, devilish desserts, and dark drinks and creepy cocktails. It also features food alternatives and substitutions for vegan and vegetarian diets for every recipe and full-color photography that creates a deliciously dark atmosphere and a bonus chapter on how to host goth-themed parties, so you can live the Halloween lifestyle every day of the year.

Cold Canning: An Easier Way to Preserve the Seasons Without Hot Water Processing by Bruce Weinstein and Mark Scarbrough: Cold canning is a revolutionary new approach to preserving the best produce of the season, without the headache of traditional canning methods. Whether you’re canning for convenience, frugality, or fun, these small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer. Home cooks will love cold canning because it’s easier, requiring no unwieldy tools, preserves fresher flavors in the jar, saves money with small batches, saves time with quick setup and cooking, and is healthier because recipes use less sugar and salt all while being completely safe. There are 425 recipes in this massive tome!

Exquisite Eats: 85+ Healthy Recipes Inspired by Fast-Food Favorites by Karim Saad is here to show you that eating healthy doesn’t have to be boring or time consuming. In his debut cookbook, the author is crushing diet culture one recipe at a time with flavor-packed creations inspired by his favorite takeout and fast-food meals. No time to cook? Karim’s 20-minute recipes have you covered. With easy-to-follow instructions, shortcut hacks, and nutritional data for every recipe, Karim makes cooking at home as easy as hitting up the drive thru.

Welcome Home One-Pot Favorites: 127 Quick & Easy Meals by Hope Comerford delivers 127 one-pot recipes for the Instant Pot, slow cooker, oven, stovetop and grill. Everyone needs recipes that are guaranteed to be quick-to-fix for any level of cook.

ArnieTex: Over 100 Recipes for Mexican-American Cooking and Texas-Style BBQ by Arnie Segovia delivers creations that are a traditional blend of Southwest, Texas, and Norteño cooking techniques, both in the kitchen and over open fire. As a champion pitmaster and cook with deep knowledge of Mexican-American cuisine, Arnie has built a following of millions of loyal fans who love cooking with Arnie each week. And if you’re cooking with Arnie, it will always means two things: you’re not going to leave the table hungry, and you’ll absolutely leave the table happy.

Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi was released in the UK in June and has arrived in North America this month. Boustany translates from Arabic as ‘my garden‘, and the down-to-earth, relaxed and plentiful recipes are reflective of Sami’s signature style and approach to food. Bold, inspiring and ever-evolving, this title picks up where Falastin left off, with flavor-packed, colorful and simple vegetable- and grain-led dishes; this is how Sami grew up eating. These are the dishes he has known, loved, cooked and shared with friends. With over 100 recipes, Sami offers recipes for breakfast, sharing plates, big celebrations, simple breads, moreish sweet treats, easy dinners and more. It’s an approach that’s strongly present in Palestinian cuisine, from building your mooneh, or pantry, by preserving seasonal vegetables and herbs to lining the dinner table with a variety of salads and condiments reflective of a love for fresh and vibrant food. There are 10 online recipes to try now. This title is our featured book in the EYB Cookbook Club in August. EVENTS

A Ravenous Feast: Spellbinding Recipes Inspired by the Literary Works of Edgar Alan Po  by Veronica Hinke shares a collection of delicious, ghastly, gothic recipes and entertaining ideas inspired by the dark literature of Edgar Alan Poe. This book is a delicious and engaging way to explore Poe’s literary world and legacy. The simple recipes and gathering tips are ideal for easy entertaining and impressing your family and friends at home. Whether you are a devout fan of Poe, a lover of dark literary classics and gothic horror, or just a curious and adventurous food lover, this title has the perfect dish for you.

Little Portugal: Authentic Portuguese Cooking From my New Jersey Kitchen by Lauren Van Liew: The author is a champion of Food Network’s Chopped and Supermarket Stakeout and grew up in Little Portugal in the garden state of New Jersey, and now she’s sharing her gourmet takes on her hometown’s recipes. Her recipes are perfect for home cooks jumping on the Portugal travel trend or eating more Portuguese food at up-and-coming restaurants. Lauren’s creativity matched with Portuguese culinary tradition makes for irresistible fare.

Miraculous – The Official Cookbook: Recipes Inspired by Family, Friends, and the T&S Boulangerie Patisserie (Zag Heroez) by Insight Editions is inspired by the Miraculous heroes, villains, kwamis, and cuisine of Paris. This family-friendly cookbook includes 60 recipes created by Ladybug and Cat Noir’s favorite pastry shop – the T&S Boulangerie Patisserie! With recipes from the Dupain-Cheng family, and featuring an in-world design, this cookbook is like holding a piece of the show in your hands.

Craveable – All I Want to Eat by Seema Pankhania was released in November of 2024 in the UK and published this month in the US. This book shares joyful, flavour-led dishes, that are sure to satisfy every mood and appetite. Inspired by Seema’s travels and the food cravings we all share, this collection of recipes will make every meal a celebration, and show that you too can unleash your creativity in the kitchen and access a whole world of vibrant flavour. There are 11 online recipes to try now.

Canada

Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi – please see the blurb above.

Wild Foods of Prince Edward Island by Kate MacQuarrie: Prince Edward Island is famous for potatoes and seafood, but the forests, meadows, marshes, and shores are home to hundreds of species of edible plants and fungi. Of course, edible and palatable are not the same and award-winning biologist and forager MacQuarrie knows the difference! She’s chosen 30 of her favourite wild foods, representing all seasons and habitats, and not only tells you how, when, and where to harvest but also shares some of her personal recipes.

United Kingdom/Ireland

The Hungry Fishmonger by Sebastian Skillings is the self-published work of a Dublin-based restaurant manager who turned to fish mongering during pandemic job displacement. Here he offers practical adventure for preparing fish and shellfish at home. Skillings arranges his recipes seasonally with approaches that range from simple comfort fare to more ambitious preparations. Scattered throughout are guides to handling more complex creatures – spider crabs, lobsters, and octopi – that will be useful for cooks ready to tackle these occasional challenges.

The Kew Gardens Salad Book by Jenny Linford celebrates the rich possibilities that culinary plants and fungi offer in the kitchen through a diverse selection of tasty and easy salad recipes. Utilising a varied array of plant foods, author Jenny Linford enables and empowers readers to broaden their palates, improve their health, protect the environment and prevent biodiversity loss while enjoying delicious salads. This enticing salad book is illustrated with stunning photography of the dishes and their ingredients, drawing on the botanical nature of the research and conservation carried out by the Royal Botanic Gardens, Kew, with recipes created especially for Kew.

Jibrin by Izzeddeen Alkarajeh and Eman Aburabi: Nestled among the southern streets and river walls of Cork City is the award-winning Izz Café, run by beloved couple Izzeddeen Alkarajeh and Eman Aburabi. In Jibrin (pronounced Jib-REEN), named after Eman’s family hometown in Palestine (Beit Jibrin), the authors share recipes that will take you on a culinary journey of their homeland.

Make and Freeze: The Ultimate Guide to Family-friendly Meal Prep by Lou Robbie shares a treasure trove of delicious, homemade recipes that can prepared in advance and frozen, ensuring that wholesome, tasty meals are always within reach. This book features a selection of Lou’s most popular tried-and-tested recipes as well as brand new and exclusive content.

Cooking with Vegetables by Jesse Jenkins offers distinctive, uncomplicated dishes for starting with a humble ingredient – such as a carrot, cabbage, leek, tomato – and ending up with a delicious meal, in over 100 inventive recipes. Jesse, or Another Day in Paradise, combines the fresh, casual approach of his Californian roots with shareable everyday cooking and brings the techniques and care to vegetables that we often associate with meat or fish, building up layers of flavour and achieving wonderful results whether you eat meat, fish or are plant based. Many of Jesse’s recipes are vegetarian, and all are easily made vegetarian.

Mitahara: Food Wisdom From My Indian Kitchen by Rujuta Diwekar: In this book, one of India’s most celebrated nutritionists and the author of 10 bestselling books, presents a blueprint of holistic living and mindful eating through cooking with traditional and sustainable Indian ingredients. The classic recipes in the book are some of her personal favorites. They feature star ingredients from all around the country and across seasons, and promote traditional Indian food wisdom. They also help with maintaining gut health, a sharp mind, clear skin, and respiratory health, and also boost immunity and energy and are heart healthy. These recipes demonstrate her deep knowledge of a variety of ingredients that are fundamental to Indian food culture. The book is not only a reflection of Rujuta’s food wisdom and philosophy, but also an inside look at her kitchen, food preferences, and vast experiences.

Sugar & Spice: Flavour-packed Dinners and Desserts to Crave by Remi Idowu delivers flavour-packed sweet and savoury recipes to refresh your dull dinner cycle. Level up the dishes you crave with simple tricks and hero ingredients for maximum joy and minimum effort. Packed with recipes that you will make again and again it has easy to follow methods and simple hacks. This book will be published in the US by Interlink in November.

Spanish Made Easy: Simple, Modern Recipes for Every Day by Omar Allibhoy guides you through the basics of over 70 key Spanish dishes. Using supermarket-friendly ingredients and simple cooking methods, Omar shows you how to make sunny, delicious, everyday Spanish food at home, whether you’re a skilled chefs or a complete beginner. ¡Buen provecho!

Mediterranea: Life-perfected Recipes from Grandmothers of the Med by Anastasia Miari is a colorful, sensory journey through the coastal region – a celebration of one of the best food cultures of the world, packed with beautiful location photography to boot. As visually engaging as it is mesmerizing and heart-warming, Mediterranea is a true portrait of an incredible food culture, and the matriarchs that have shaped it.

Simply Malaysian: Everyday Dishes to Cook at Home by Mandy Yin: Following the success of Sambal Shiok, the author is back with her second book that shares the secrets to making mouthwatering Malaysian recipes with minimal fuss. This is a collection of classic and modern dishes that can be whipped up in no time, with minimal ingredients.

Recipes from Catalonia (Eat Around Spain) by José Pizarro is a reissue of Catalonia: Recipes from Barcelona and Beyond. There are four online recipes available from this title.

Puff It Up: 60 Recipes – 1 Sheet of Pastry, 1 Baking Tray by Caitlin Macdonald: With one sheet of puff pastry plus a handful of everyday ingredients you can have 60 simple, fun and tasty meals. Just roll, fill, twist, top or decorate and pop in the oven ready to enjoy in under 30 minutes!

Sabzi: Fresh Vegetarian Recipes for Everyday by Yasmin Khan: Sabzi – the Persian word for fresh greens and herbs – isn’t a casual afterthought in the best-selling author’s kitchen; instead they are the cornerstone of the meals she cooks, the bedrock of khorests, curries, soups, salads and frittatas. In this beautiful collection, Yasmin shares the food she most often cooks at home, which just happens to be vegetarian and often vegan, inspired by her Pakistani and Iranian heritage, her mother’s cooking and her travels around the world. An invitation into Yasmin’s treasure trove of a kitchen, with its limited storage and overflowing shelves, the book is a celebration of the life-affirming and nourishing power of plants. There are ten online recipes to try now. This title will be released in the US in August and is our featured book in the EYB Cookbook Club in September

The Student Air Fryer Cookbook: 60 Quick, Budget Recipes by Élodie Colombel offers 60 recipes that have the flavour baked in without the need for lots of ingredients or effort. And they’ll help with a balanced diet, so you won’t just eat well, you’ll feel good too.

Modern Nordic: Contemporary Recipes from a Scandinavian Kitchen by Simon Bajada is an updated version of The New Nordic: Recipes from a Scandinavian Kitchen with 23 new recipes. This book celebrates contemporary Scandinavian cuisine with a focus on local recipes that can easily be recreated at home. Filled with dishes that typify the food of this vast geographical region, this book takes its influence from the traditional ingredients that can be found from Sweden to Finland and Denmark to Norway, and transforms them into modern everyday recipes that are hugely popular throughout Nordic homes. The book is split into eight chapters, based on different food groups including ingredients found ‘from the forest’, ‘from the sea’, ‘from the land’, and ‘in the larder’, along with a basics chapter that demystifies the process of smoking food and other classic Scandinavian cooking techniques such as pickling. At the end of the book there is also a glossary explaining substitutes and hard-to-find ingredients. Recipes concentrate on modern, everyday dishes that use the freshest of ingredients and are simple to create. Matched with stunning Scandi-inspired photography throughout including imagery of landscapes, nature and produce shot on location, this gorgeous book is a feast for all the senses.

Portugal – Recipes and Ingredients by Anaïs Delon and Nicolas Lobbestaël: Meet a dozen Portuguese chefs from Lisbon to Porto, each sharing their unique take on the nation’s rich gastronomic traditions. This book is your passport to savour the diverse tastes of Portugal and includes valuable recommendations for pastelarias, must-visit grocery shops, and trendy dining spots like the Musa Urban Brasserie and Prado restaurant

Scandinavia – Recipe and Ingredients by Inga Elsa Bergþórsdóttir and Gísli Egill Hrafnsson: Discover the heart of Scandinavia through vibrant photographs and authentic Nordic recipes. This culinary journey takes you through Denmark, Norway, Iceland, Sweden and Finland, exploring the history, local produce, and festivals of these captivating countries. Delve into 55 enticing recipes, each thoughtfully organised by season. From classic dishes like Danish rye bread and pickled herring to mouthwatering innovations like rhubarb meringue bowls and skyr sorbet, this book captures the essence of Nordic living. This book will be released in the US in August.

Behind the Home Bar: The Essential Guide to Making Cocktails at Home by Cara Devine is the follow up to Strong, Sweet and Bitter, and is the cocktail book you need to live your best drinking life at home. It covers everything you need to know to build up your home bar in a way that is exciting, innovative, won’t break the bank, and – crucially – will be guaranteed to get the party started. Containing over 25 ‘prep’ recipes spanning syrups and cordials, oleos and sherbets, bitters and tinctures, and pickles and ferments, these essential additions to your home bar will elevate your basic cocktails (and make them even more delicious). With cocktails to suit every mood and occasion, set-up notes and prep recipes to add layer upon layer of flavour to your favourites with minimal fuss, drinking at home has never tasted better.

Smoke and Seasoned Bread: Recipes from Turkeye by Hasan Semay: 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.

Easy Chinese Food Anyone Can Make by Emma Chung: Don’t get a takeaway, make your own! From the hugely popular online recipe creator this is a must-have cookbook for anyone who loves to eat Chinese food. Brought up in Hong Kong and Shanghai, Emma knows the very best meals to cook and eat and, with these recipes, she shows you just how simple it is to whip up your favourites at home. From weeknight winners and takeaway-style favourites to delightful dumplings and top-notch noodles – this cookbook is packed with easy-to-follow recipes, many of which include veggie and/or vegan alternatives as well as useful air-fryer options. This book will be released by Interlink in August in the US, see the .

Toast – Over 80 Recipes from Italian Bruschetta to Swedish Skagen by Katie Marshall: Elevate simple toasted bread – the world’s favourite comfort food – into gourmet eating. Featuring a range of international influences and celebrating fresh ingredients and exciting flavour combinations, here are over 80 amazing toast-topper recipes for all occasions.

Australia

Handfuls of Sunshine: Perfect Bite-sized Bakes by Tilly Pamment, author of The Plain Cake Appreciation Society, returns with this collection of more than 70 irresistible recipes for bite-sized bakes. Whether eaten gleefully, warm from the oven (no plate needed!), passed around to share, or batched and squirrelled away for a rainy day, these recipes are all designed to bring a handful of sweet joy to any moment, and don’t we all need a little more of that?

Imagine – Creating Desserts with Christy Tania by Christy Tania: This book was to be published early this year and finally has been released this month. Embark on a journey of imagination and discovery in Christy Tania’s first dessert cookbook. She sprung to fame through her charismatic, winning performances on Masterchef Desserts and now she generously shares her secrets with you. Featuring over 50 foundational ‘basic’ recipes, readers can master everything from ganache to brownies, to short crust pastry, to ice cream.

Modern Australian Baking: Sweet, Savoury, Seasonal and Native by Christopher Thé: 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. This book will be released in the US in the Spring of 2026.

Family Food: Fuss-free Family Meals to Make Weeknights a Breeze by Sarah Pound delivers fast, fresh, family-friendly food – from lunchbox fillers to easy weeknight meals – from the creator of Wholesome by Sarah. In her new cookbook, Sarah focuses on easy weeknight dinners that tick all the boxes, whether you’re short on time, a beginner cook or feeding fussy eaters (of any age!). From flavourful, meal-worthy salads to speedy pastas and balanced bowls, this is the food Sarah is best known and loved for. As well as 80 standalone recipes, Sarah includes simple base recipes with multiple flavour variation.

New Zealand

Easy Weeknight Meals 10th Anniversary Edition: Simple, Healthy, Delicious Recipes by Nadia Lim and My Food Bag: In 2015 Easy Weeknight Meals: Simple, Healthy, Delicious Recipes was published and has become a much-loved go-to cookbook. It has stood the test of time, remaining a hugely popular bestseller for ten years and counting. This new anniversary edition has a bonus of bonus of 16 new My Food Bag recipes.