August 2025 New Cookbook Review

August 27, 2025 by
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Are you ready for our favorite time of year Cookbooktober season? August ushers in the best time of the year. We have loads of new releases to ease us into the heavy months of September, October and November. Our 2025 Cookbook Preview Post is continually updated and I will soon begin our 2026 post! Don’t forget that you can create a wishlist and share it with your loved ones.

Our August 2025 EYB Cookbook Club Summary and September 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 1,028 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, 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

Teatime Savories by Lorna Reeves is a compilation of favorite recipes from the pages of TeaTime Magazine and is a well-rounded guide to the perfect accompaniment for afternoon tea. In this book, you’ll find classic and unique savories of all kinds – from tea sandwiches, canapés, and quiches to tartlets, soups, and more – destined to become new favorites in your ever-growing tea repertoire.

Real Japanese Cooking: Traditions, Tips, Techniques and Over 600 Authentic Recipes by Makiko Itoh provides answers to all the questions that people usually ask about one of the world’s greatest cuisines, including: Why is Japanese food so unique? This book provides a full overview – from aesthetics to umami including a look at essential ingredients like miso, mirin, dashi, sake and kombu and how and why they are used? How to prepare and serve a Japanese meal – from cookware to tableware and etiquette. Which recipes are right for you? The 600 recipes in this book cover everything from sushi to ramen to donburi rice bowls, nukazuke pickles and Japanese bread! This book contains 400 beautiful color photos with clearly-presented recipes interspersed with fascinating essays and sidebars explaining all aspects of Japan’s unique food culture. A must-read book for every Japanese food lover!

The Essential Canning Cookbook: Water Bath and Pressure Canning Recipes for Every Season by Molly Bravo will help you transform seasonal harvests into flavorful, nutritious staples you’ll enjoy all year long. Whether you’re a first-time canner or a seasoned pro, you’ll find a foolproof approach to food preservation that connects you with traditional methods while meeting modern health and sustainability goals. No special skills required – just fresh ingredients, basic tools, and a desire to reduce waste and eat well.

Flavors of al-Andalus: The Culinary Legacy of Spain by Janet Mendel tells the story of the Moorish influence on Spanish cooking through 120 recipes for modern-day dishes, from salads and vegetables to fish, poultry and meat to sweets and pastries, that trace their heritage to foods served in medieval times. Dishes from this era include exotic spices such as saffron, the use of fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus live on in modern Spanish cooking and are what makes Spain’s cuisine distinctive from the rest of Europe.

The Taco Tuesday Cookbook: Plant-Based: 52 Healthy Vegan Taco Dinners for Any Week of the Year by Kate Kasbee: Millions of people around the world build Taco Tuesdays into their weekly routine. But now that one in five families includes a vegan or vegetarian, and when even carnivores like to eat meatless on occasion, the standard beef, pork, and chicken tacos don’t work for everyone. In 52 recipes, one for every week of the year, the bestselling vegan-cookbook author solves this problem deliciously and magnificently. Every recipe in this beautiful book has a color photo. There are recipes for both soft-shell tacos made with tortillas and for kid-friendly hard-shell tacos, along with both classic and brand-new ideas for beans and rice dishes to serve alongside the tacos. With lots of mix-and-match salsas and taco sauces, from mild to fiery hot, included throughout, there are plenty of ideas for years of tacos!

Every Day Coupetails by Brian Hart Hoffman and Brooke Michael Bell brings you a fresh and exciting array of coupe glass cocktails perfect for any occasion, whether you’re entertaining guests or treating yourself to a well-deserved sip after a long day. From light and refreshing to bold and spirit-forward, this book covers a wide range of flavors that will suit every palate. Whether you’re in the mood for a classic coupe cocktail or want to try something new, you’ll find a drink for every taste, mood, and season. In addition to the recipes, the title provides expert tips on selecting the right ingredients, crafting the perfect balance of flavors, and mastering the art of garnishing.

Sabzi: Vibrant Vegetarian Recipes by Yasmin Khan was released in the UK last month and now is available in the US. 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 is our featured book in the EYB Cookbook Club in September. EVENTS

Nights and Weekends: Recipes to Carry You Through the Week by Alexis deBoschnek offers recipes that are eminently achievable for every time and effort constraint. In the nights section, which is divided by type of food (such as soups, vegetable, meat, pasta, fish), recipes have a short ingredient list that can be easily sourced, will come together in under 40 minutes, and only one pot or a sheet pan. The weekend section is organized by type of meal – brunch, dinner and a chapter on snacks for informal gatherings – and features recipes that are slightly more adventurous, as well as a chapter on homemade desserts.

Sweet Saffron and Cardamom: Spiced Desserts from an Immigrant Kitchen by Ashia Ismail-Singer is being released this month in the US by Interlink. It was first published in New Zealand in 2021 as Saffron Swirls & Cardamom Dust: Sweet Sensational Spice. This beautiful book shares a collection of 90 spice-infused desserts and baking from culinary traditions across the world. With her characteristic artistic flair, Ashia’s recipes are impossible to resist and guaranteed to impress, drawing inspiration from her Memon Indian heritage and immigrant upbringing that brought her family across continents.

Easy Chinese Food Anyone Can Make by Emma Chung was released in the UK last month. 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 favorites at home. From weeknight winners and takeaway-style favorites 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.

Japanese Cooking with Kids: 50 Kid-Tested Recipes to Make Together! by Debra Samuels and Mayumi Uejima-Carr is the perfect way for you and your kids to learn about Japanese cooking while having fun in the kitchen — and to get them excited about eating healthy meals. Some of these dishes may even become their new favorites! There are 50 kid-tested recipes for ages 8 to 14 and each chapter contains a fun, hands-on activity like counting to 10 in Japanese while washing your hands, growing your own green onions or making your own chopstick rests!

It’s So Easy to Make!: Snacks, Sweets, and Quick Eats for Any Kitchen by Patrick Zeinali: If you’re looking for a between-meals snack or even a simple but quick dinner, Zeinali, the personality behind a massive online community hungry for quick and easy recipes of all varieties, has you covered with 80 recipes to satiate your cravings. In this book, the author offers up 40 savory recipes as well as 40 sweet recipes. You’ll find these recipes and more categorized by their savory versus sweet profiles and their status as an appetizer, main, side, finger food, cake, pie, or dessert cup.

Make It Meatless: 100 “Meaty” Recipes that Taste Just Like the Real Thing by Shreya Ahluwalia guides you to recreating your favorite meaty meals with over 100 comforting plant-based recipes. On TikTok, Shreya Walia’s “Make it Meatless” series has garnered over 70 million views. In this original series, she shows viewers how to create hyper-realistic versions of popular meat-based dishes using plant-based ingredients. Though these videos target plant-based eaters, even meat enthusiasts have admitted their eagerness to try Shreya’s creations. Shreya uses new techniques and unique ingredients such as lion’s mane, banana blossom, and king oyster mushrooms (no processed meat substitutes here!) to recreate not only the appearance but also the texture of fish, chicken, pork, and beef.

My Creole-Cali Kitchen: Louisiana Roots with California Flavors by Ryan Rondeno: Elevate your home cooking with more than 100 recipes that feature the vibrant fusion of Creole flavors and California freshness from a renowned private chef. Each recipe is meticulously crafted to be both intriguing, flavorful and accessible, allowing home cooks to recreate elevated dishes that burst with flavor and creativity. Rondeno, who has cooked for A-list stars, shares his culinary secrets and expert tips, making even the most sophisticated recipes easy to follow. The cookbook features step-by-step instructions, beautiful photographs, and clever twists on Southern favorites.

In for Dinner: 101 Delicious, Affordable Recipes to Share by Rosie Kellet was released in the UK in May. For the past five years the home cook has been living communally with six others, making delicious seasonal food on a budget of £25 per person, per week. This, her first cookbook, shares 101 low-effort, high-reward, veg-forward recipes for weeknights when you’re counting down to payday, busy workdays with short lunch breaks, mornings that call for hearty yet cheap breakfasts, and special days with your favorite people – find out more in our promotion open to US/UK Members. EVENTS

Tart – Misadventures of an Anonymous Chef by Slutty Cheff: When the anonymous author finds herself bored and fed-up with her 9–5 job in corporate marketing, she turns to the only thing that she really likes to do: cooking. So she quits her job, swaps emails for emulsions, and sets off to pursue her dreams of becoming a chef. The world of London’s fine dining restaurants is so much more than she imagined: it’s more challenging, and more exciting too. This is a story about searching for your purpose, and experiencing and embracing life to the fullest along the way.

The Cook’s Garden – A Gardener’s Guide to Selecting, Growing, and Savoring the Tastiest Vegetables of Each Season by Kevin West: From the critically acclaimed author of Saving the Season comes an accessible, comprehensive, and inspiring guide to growing your own garden and incorporating homegrown produce into everyday cooking – no matter how much or how little space you have. Here, West gives readers the tools and confidence they need to grow food for their own meals. From gardening basics and advice on harvesting, to delicious recipes showing how to make the best use of produce in any season – including primers on freezing surplus vegetables, making pantry staples such as canned tomatoes, and effectively using stored produce – this book promises to inspire anyone, even if their growing plot is as small as a window box in a city apartment. West’s erudite yet practical guide is interwoven with meditations on the beauty, poetry, and spirituality inherent in growing and preparing one’s own food.

Cookies Every Day: 60 Amazing Recipes for Irresistible Treats You’ll Bake Again and Again by Livia Benson: The baking blogger known for her viral stuffed cheesecake cookie series, shares all her favorite flavor-packed cookies in this title. With these 60 delicious recipes, bake up classic cookies, cheesecake cookies, frosted cookies, sweet bars, and more: Livia’s standout flavor combos and soft, buttery textures make irresistible, gourmet cookies- so you’ll want a fresh batch every day.

The XO Marshmallow Cookbook by Kat Connor and Lindzi Shanks: From the creative minds behind the world’s favorite gourmet marshmallow company, XO Marshmallow, comes their debut cookbook. Here they explore the world of marshmallow-making with over 50 recipes and countless tips and tricks to make your life a bit sweeter. You’ll find instructions on how to make homemade marshmallows, a variety of flavors and more recipes incorporating marshmallows that are perfect for any gathering.

The Modern Pioneer Pantry: A Complete Guide to Preserving Food by Mary Bryant Shrader: There is no better way to preserve food than by using the methods our predecessors used. Canning, preserving, pickling, and drying have been used for centuries to make fresh food last longer and preserve garden harvests. In The Modern Pioneer Cookbook, the author shared tips for cooking traditional foods and using simple ingredients to make healthy meals more economically. In this new book, Mary goes in depth and teaches you how to use water-bath canning, pressure canning, pickling, fermenting, freezing, dehydrating, and drying to preserve everything from fruits and vegetables to salads, jams and jellies, pickles, and so much more. EVENTS

Italianish – Modern Twists on Classic Italian Flavors by Danny Freeman: Author and pasta expert Danny Freeman is known for his fun and vibrant approach to cooking. His first book, Danny Loves Pasta, he made homemade pasta accessible to everyone. Now, he’s expanding his recipes to cover the entire spectrum of Italian American cooking, with over 100 unique and easy twists on the classics. The book is designed to be as easy to follow as possible, with a recipe index that organizes recipes by the time the dishes take to prepare. From quick bites to special occasion meals, (or somewhere in between), these fun recipes are for everyone and for every night of the week.

Feasts on the Farm: Over 60 Seasonal Recipes and Stories of Sustainable Farming from Tomales Farmstead Creamery by Tamara Hicks and Jessica MacLeod: From the famed Toluma Farms and its award-winning Tomales Farmstead Creamery comes an irresistibly lush, illustrated collection of seasonal farm-to-table recipes paired with advocacy, education, and delicious inspiration. Through 60+ tantalizing recipes ranging from starters to mains to sweets, this book makes it easy to bring Northern California living into your home. Filled with full-color photographs, charming illustrations, and short informative essays on topics such as slow living, agritourism, and raising happy goats and sheep, this sumptuous volume will instantly transport you to beautiful Toluma Farms and inspire you to embrace a year of seasonal, sustainable, cheese-filled eating and living!

In Edith’s Kitchen: Recipes from My Mostly Mexican-American Home to Yours by Edith Galvez is the long-awaited first cookbook from one of social media’s biggest stars, featuring the mouthwatering comfort food and delicious Mexican American recipes her millions of fans have been longing for. This gorgeous book has delicious dishes for every meal of the day and is a perfect addition to any home chef’s collection.

Baked & Buzzed: 50 Spirit-Infused Recipes for Better Flavors, Better Textures, and Happier Hours by Mike Johnson: From the author of Simple Small Batch Baking and Even Better Brownies, comes a book that will use your home bar to take your baked goods to the next level. Not only does alcohol offer interesting new flavors to old familiars, but it can enhance the texture or consistency. For example soaking a cake in wine or bourbon can make it more moist or adding some vodka to your pie crust can help create a super flaky dough. Johnson prides himself on creating recipes that are not only mouthwatering, but attainable for bakers of any skill level. For anyone looking for creative ways to use their home bar, this collection is sure to be a trusted guide. I love all of Mike’s books and this is no exception.

Other books of interest include:

Canada

Deliciously Nourishing Eats: Allergy-Friendly Recipes for Quick, Satisfying Whole Food Meals by Aleyda Batarse: Transform your family’s meals with 100 adaptable recipes designed for diverse dietary needs, from gluten-free and dairy-free to nut-free and soy-free, to make healthy cooking delicious and effortless!

United Kingdom/Ireland

The Breakfast Club: Glorious Rise & Shine Recipes by Jonathan Arana-Morton: It’s time to up your breakfast and brunch game with The Breakfast Club, the simple, speedy and cheery cookbook from the ‘locally world famous’ caf. With chapters including Eggs, ‘Cafness’, The Great American Diner and Sides & Drinks, you can indulge in the ultimate breakfast any time you fancy.

The Science of Flavor: Unlock the Secrets Behind the Art of Flavorful Cooking by Dr. Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you’ll soon be inventing new recipes.

Weekend Recipes: Joyful Plates of Food from my Edinburgh Studio by Jessica Elliott Dennison: Following on from Midweek Recipes, the author now brings us joyful dishes for exploring across the weekend. With chapters of Breakfast, Lunch, Afternoon Baking, Dinner and Pudding, these are the flavours and methods for when work is on pause and there’s slightly more time for connecting with your ingredients, kitchen and company.

Seriously Good Noodles: Turn Instant Ramen and Noodles into Fabulous Feasts by Kathy Kordalis: When you want a feast in a flash, noodles are the obvious choice – quick, filling and utterly delicious. This book will show us how, with just a few extra minutes and ingredients, to elevate this store-cupboard staple to a level you never thought possible. From simple upgrades to perk up a packet of instant ramen, to fast and easy noodle-based dishes to satisfy any craving, this title will have dinner on the table in minutes with over 50 imaginative recipes.

Sourdough for All by Kenny Jakobsson guides the reader through all the steps required to start a sourdough, bake your first bread and develop as a home baker. The book presents 57 recipes, ranging from simple breads with fewer ingredients to more advanced ones, like beer wheat baguettes, stout bread, and cheddar and jalapeño bread. Kenny also shares his favorite sweet breads, including cinnamon rolls of course, and tips how to cut down on food waste and make bun crusts, croutons, and breadcrumbs instead. This book will be released in the US in September.

Comfort Bakes: 80 Seriously Good Cakes, Bakes and Treats for Every Craving by George Hepher: Sunday Times bestseller George’s Bakery is back with 80 ultra comforting, feel-good bakes – and this time they’re savoury, too. Featuring delicious twists on beloved flavours from weeknight puddings to showstopping crowd-pleasers to impress your friends and family. Complete with George’s essential kitchen hacks and foolproof troubleshooting tips, it couldn’t be easier to get baking with confidence.

Speedy Comfort: Amazing Meals in Under 30 Minutes by Jon Watts shares over 80 delicious and comforting recipes, from the classics to bold flavours. While comfort food is traditionally slow to make, every recipe here will be on your plate in 30 minutes or less. His recipes cut out unnecessary steps and time for home cooks. This title will be released in the US in September.

The Mixology Way: Classic Cocktail Recipes to Master the Art of Mixology by Lucas Tubiana contains 100 recipes for the most iconic cocktails, as well as 20 tips and tricks to make the perfect drink, from garnishing to filtering. Each cocktail has a sumptuous illustration, precisely demonstrating its composition of spirits, complete with a beautifully styled photo of the finished drink. This tile will also be released in the US in September.

Pasta Pronto: Simple, Speedy Recipes to Make Again & Again by Mateo Zielonka will take your pasta game to the next level with this collection of speedy, easy and exciting recipes from the author of The Pasta Man and Pasta Masterclass. With this new book, you can whip up dishes in less than 20 or 30 minutes when time is short and when you have time there are recipes for more elaborate dishes. Each of the 55 recipes include fresh and dried pasta alternatives – meaning even less time spent in the kitchen – as well as easy-to-find ingredients and straightforward step-by-steps, so that you can make everything from the sauce to the fillings (and even the dough, if you like) with little effort, lots of flavour and in no time at all. This title will also be released in the US in September.

The Complete Illustrated Guide to Chinese Cooking: Techniques, Ingredients & Recipes by Orathay Souksisavanh breaks down 100 classic recipes, demystifying ingredients and techniques, and inspiring home cooks of all levels. Every single recipe has an illustrated ingredient breakdown, step-by-step photography, and a photo of the finished dish. Broken down into three parts: Essentials, Recipes, and an Illustrated Glossary, this book will teach you basic techniques for everything from making dumplings from scratch, from dough to pleating, plus four different noodle styles including knife-cut and hand-pulled noodles, to how to cook a perfect pot of rice or break down different cuts of meat. And throughout the book learn the basic sauces, spices, and condiments that make Chinese cooking so delicious, plus how to shop for these essential ingredients confidently. Copious photography and annotated illustrations help readers understand unique methods, and clear instruction makes the recipes achievable.

One-Pot Meals – Easy, Comforting Recipes for Every Meal of the Day, Every Season of the Year by Jessica Darakjian: One-pot meals don’t have to be heavy, dump bucket affairs that are thrown together when you’re short on time. Take the best of seasonal produce and make exciting, fresh meals that still save on dishes and effort. This book guides you through the seasons with 100 delicious recipes that are easy to shop for and light on clean up, but don’t skimp on flavor. Perfect for families looking to get nutritious, exciting, low-lift dinners on the table, or fledgling cooks looking to feed friends without a fully-stocked kitchen.

Mexican Table: 100 Recipes, 12 Everyday Ingredients From the Heart of Mexico by Thomasina Miers brings vibrant, smart ways to use the twelve staple ingredients in Mexican cuisine – citrus, nuts, tomatoes, chillies, beans, zucchini, sesame, herbs, onions, eggs, cinnamon and chocolate – to bring maximum flavour with minimum effort. Using ingredients that are easy to source and packed with flavour and nutrients, with each recipe using under a dozen ingredients, this book will be a staple for anyone who loves filling their plate abundantly, championing variety and diversity in your diet. There are two online recipes to try now. EVENTS

Persiana Easy by Sabrina Ghayour delivers a brand new collection of inspiring recipes each carefully designed to be as easy as possible. Every recipe here balances irresistible Middle Eastern flavours with accessible cooking. From midweek meals and traybakes to pastries and sweet treats, this collection features easy recipes to delight your family and friends, time and again. will be featured in our EYB Cookbook Club in November. Find out more in our promotion. There are four online recipes available to try now. EVENTS –

The Fromagerie: Secrets and Recipes from a Swiss Cheesemaker by Claude Luisier features a selection of more than 50 cheeses in this guide and recipe book. Written for all those curious to learn more about the world of French and Swiss cheesemaking, Luisier takes readers on a journey from the tip of Normandie to the peaks of the Alps, introducing them to the diverse cheeses of these regions, as well as the artisans who craft them with skill, determination and passion. From bûches cendrées to Roquefort, Camembert to Comté, this beautiful book has something to tempt the tastebuds of every cheese lover.

FUSÃO – Untraditional Recipes Inspired by Brasil by Ixta Belfrage: Fusão means fusion in Portuguese and reflects bestselling author Ixta Belfrage’s multicultural heritage, born to a Brazilian mother and an English father. It also describes Brazilian cuisine: a vibrant fusion of indigenous, Portuguese and West African influences that incorporates inspiration from diverse immigrant populations. Brazil is vast and breathtaking and defies being fully captured. Through imaginative ingredient combinations and a passion for food that should be shared, Ixta brings a glimpse of Brazil to the table with stunning photography from her travels and personal stories intertwined with delicious recipes. Sun-soaked and bursting with flavor, this is food to excite and inspire! There are six available online recipes. This book will be released in the US next month. EVENTS

Long Day? Cook This.: Easy Asian Recipes with a Twist by Justin Thang brings exciting, delicious East Asian-flavoured food that we can make at home (even after a long day and only have 20 mins!) Whether you’re after something fresh, spicy, comforting, zingy there’s a guaranteed new favourite to discover in this 100-recipe cookbook. This title will be published by Interlink in the US next month.

The Farm Kitchen: Seasonal Recipes from Field, River and Hedgerow by Abby Allen takes inspiration from the field, farm, garden and the coast, offering seasonal, sustainable, carefully crafted, wholesome and uncomplicated recipes that celebrate simple, honest ingredients. Chapters are organised by season and include broad bean, pea and sheep’s cheese toasts to minted hogget meatballs with peas and goats curd, and New England-style lobster rolls. Filled with common sense, timeless values around the food we grow and eat, each chapter also includes feature essays on key considerations around food and farming in the UK at present, from growing your own to regenerative farming, the seasonality of sheep and food diversity.

French Classics – Easy and Elevated Dishes to Cook at Home by Matthew Ryle is full of recipes that have for centuries withstood the test of time-and are soon to break through to a new generation of chefs. Whether you’re craving the perfect Croque Madame for lunch or Beef Bourguignon on a cold night, hoping to surprise your partner with Steak Diane or wow your family and friends with a “Grande Bouffe,” this book has you covered-and will leave you wondering why you haven’t been cooking this food your whole life. With a 70/30 split of “Easy” and “Elevated” dishes, these recipes are made for any home cook who appreciates fresh ingredients, bold flavors, and true classics.

Sam Holland’s Kitchen Kickstart: Simple, Budget-Friendly Recipes for Beginner Cooks by Sam Holland is an accessible and inspirational cookbook specifically for young adults living away from their family homes (and their family’s cooking!) for the first time. With tips designed to meet the needs of a newly-minted adult, the result is meals that are big on flavour and low on effort. Every recipe here was developed with four objectives in mind: make it cheap, quick, simple, and tasty. A comprehensive basics section covers how to get started in the kitchen – basic chopping advice, how to plan your weekly shop so you don’t break the bank, the importance of the pantry, advice on storing, freezing and defrosting leftovers, etc. – all presented with the budget-conscious, space-limited young person in mind.

Abundance – Eating and Living with the Seasons by Mark Diacono is a record of one man’s year living on the south-west coast of England as he contemplates life, nature, and what he is going to fill his belly with next. Written week-by-week, it explores the passing of time, our connection to the world around us, and the edible bounty that the changing seasons provide. Anecdotal and often amusing, it is a snapshot of rural life that centers on the kitchen, providing cooking inspiration and a thoughtful reminder of how important it is to stop and appreciate the magic of simply living in the moment and eating what you fancy.

The Weekly Grocery Shop: Plan Better. Eat Better. Spend Less. by Nabula El Mourid: We all want to buy, cook and eat better food for ourselves and those we love. But getting all your produce from organic farmers’ markets or baking sourdough from scratch isn’t realistic for most people. Here, Nabula El Mourid, of game-changing grocery shopping app Supermarket Swap, teaches us how to make better choices – nutrition and budget wise – in the aisles so we can better plan a week of delicious and easy meals at home. Scalable recipes, and ideas for snacks, leftovers and lunchboxes, all hinge on 6 weekly meal plans and their relevant shopping baskets will see you feeding those you love the best possible food. Because that pathway to better eating, better cooking and better budgeting, always, always starts with the weekly shop.

A Little of What You Fancy: Irresistible Small-batch Bakes by Dee Omole showcases creative baking recipes that are tailored for smaller portions. From marbled cookies to Swiss roll cake to crème brûlée Basque cheesecake, every recipe delivers outstanding results with minimal effort. Made using basic equipment and utilising ingredients that are likely sitting in your store cupboard­, Dee’s elegant style combines accessible, diverse flavours in intriguing ways that make them easy enough for a mid-week treat for one, but special enough to serve-up as a dinner party treat. With easy-to-follow instructions and time-saving tricks and tips this adorable book is full of achievable and indulgent bakes to satisfy your cravings – and with little to no waste (or leftovers!). Plus, there are also decorating tips and tricks to help you elevate your baked creations to new heights, making them the perfect handmade edible gift for loved ones.

I Want to Eat Cookies: 75 Recipes to Keep Your Cookie Jar Stocked Year-Round by Ellen Morrisey shares over 80 recipes from your favorite classics— and fun new twists on them — from pantry to plate in no time. Whether it’s cookies for breakfast, cookies to bring to a dinner party, holiday cookies, or cookies just because, your next sweet treat is just a few ingredients away.

Gluten-Free Feasts: Gather and Share with 80 Sweet and Savoury Recipes by Melanie Persson: The author – aka The Very Hungry Coeliac – continues her mission to share the foods she loves and help those living gluten-free rediscover their joy of cooking and eating in this new book. Because doing without gluten doesn’t mean you have to miss out, especially when it comes to sharing food with family and friends! Whether you’re hosting a party or cooking for two, Mel serves up over 80 fabulous, flavour-packed recipes that taste just like the ‘real deal’, cater for every occasion and mood, and which everyone (gluten-intolerant or not) will adore.

The Cocktail Bar – Perfectly Mixed Drinks from London’s Iconic Hotel Bars by William Yeoward is a beautiful book that presents London’s most celebrated hotel bars and their spectacular cocktails, both modern and classic. From The Connaught Bar, Berkeley Blue Bar, Beaufort and American Bars at the Savoy, only London’s most established and iconic bars are included. In each case the ravishing interiors provide the backdrop to a masterclass in cocktail making by some of the world’s leading bartenders.

Rice – 80 Easy Rice Recipes, from Mochi to Miso and Sushi to Sake by Makiko Sano: Affordable, versatile, delicious and satisfying, rice is a staple in Asian cuisine, a favourite ingredient that forms the backbone of tasty recipes enjoyed the world over. Building on the success of Ramen, this title will follow the winning formula in that book, celebrating Japan’s deep connection with rice with of 80 delicious recipes and text that explores the many challenges faced when cooking rice. Makiko will also share her extensive knowledge of gluten-free/coeliac and indicate where recipes can be adapted accordingly, making this the go-to rice cookbook.

Now You’re Cooking!: 70 Recipes That Kids Can Make by Jolene and Lily Mae Cox: In these 70 tried-and-tested recipes, including the clever tips and tricks they’ve learned over the years, Jolene and Lils write directly for kids, giving them the skills and confidence to learn that cooking is something anyone can do at any age. Lily Mae (Lils) is 11 and has been cooking with her mum, Jolene, ever since Lils could sit up in a feeding chair. Working side by side, this mother-daughter duo is on a mission to teach kids how to cook real food they’ll love to eat.

Other books of interest:

Australia

Linger: Salads, Sweets and Stories to Savour, Together by Hetty Lui McKinnon: The author of cult classic Community returns, with a cookbook about making friends and forging connections over salad. From her salad-delivery days in Sydney to her current career as a food writer and bestselling cookbook author in New York, Hetty has long known the power of salads to connect and create community. Salads are meant to be shared; they are what you bring to a gathering of friends or family, the ultimate comfort food. With Linger, Hetty has come full circle. Rather than delivering salads to members of her community, this time, she has invited friends into her home, to share salads, sweets and stories around her dining room table. Linger documents these intimate gatherings, with vegetable-laden, loosely seasonal menus enjoyed and photographed in real time. Through her inventive recipes for meal-worthy salads, smaller bites and simple sweets, Hetty invites you to become a part of an unforgettable shared experience of community, food and friendship. This title will be released in the US and UK in October and will be featured in our EYB Cookbook Club in November. There is a special reward for those pre-ordering the book in the US – scroll down to preorder bonus – learn more here. EVENTS

What We Call Masala: A Cook’s Practical Guide to the Poetry of Indian Spices by Sarina Kamini: Masala is the vehicle that opens the door to a food multiverse and Kashmiri-Australian cook and author Sarina Kamini is inviting you inside. For ten years Sarina taught her Kashmiri Hindu family’s kitchen secrets to people of all ages and cooking talents via her masala masterclasses. Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical traditional health tips with the types of recipes you never thought you could pull off at home. Through more than 70 spices and fats, and 80-plus recipes, this book shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook.

Vegan Indian Food: Over 80 Plant-based Recipes for Every Occasion by Ragini Dey is a cookbook that gives flavourful plant-based alternatives to 86 well-loved and diverse Indian recipes, including breads, curries, rice dishes and desserts. The book draws upon Regini’s experience of wanting to make some of her favourite dishes vegan-friendly, as well as the long history of vegan cooking in India. The recipes use traditional cooking methods and skills to allow you to make vegan versions of dishes such as samosas, pakoras, biryanis, rotis and more. Beautiful photography accompanies the dishes, along with helpful tips on how to master techniques and the author’s reflections on food’s connection to memory, place and family.

New Zealand

The Hungry Cook: Delicious Recipes for the Everyday Cook by Olivia Galletly: The author loves food – all food. She spends her life creating recipes for her popular blog, Dish magazine and many well-known New Zealand food brands. Olivia loves to create delicious recipes for the everyday cook, lots of which are adaptations of old classics she’s loved and experimented with for years. This cookbook gathers Liv’s tried and true recipes that her fans love. From tasty nibbles to easy meals for weeknight dinners to recipes that are perfect for weekend entertaining – including her favorite cocktails – or when you have a bit more time on your hands . . . this is how we like to eat today.

Category: New Cookbooks

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