My 2026 Cookbook Preview Post is growing every day with great titles to get excited about! Recently added titles: Seasoned: The Art and Craft of Cast-Iron Cooking by Smithey; Classic Palestinian Cuisine: 25-Year Anniversary Edition by Christine Dabdoub Nasser; Eva Pau’s Asian Cookbook: 80 Vibrant Recipes for Every Day by Eva Pau; Done Right: Heartfelt Recipes from a Life in Restaurants by Teo Paul; The Girl Who Became King: A Memoir by Melissa King; and We Thought They’d Never Leave: Musings on Food and Family by Tony Shalhoub and Josie Adams; You Can’t Rush Onions by Margot Mustich; Jane’s Patisserie Christmas: Cosy Bakes & Festive Treats by Jane Dunn; Proper Home Cooking: Over 100 Recipes, Plus Tips and Tricks to Make Home Cooking a Joy by Si King; Good Mood Food: 100+ Gut Friendly Recipes to Feel Better Every Day by Tim Spector; Mary All in One by Mary Berry; Rick Stein's Cookery Course: Recipes and Techniques from a Lifetime in the Kitchen by Rick Stein; and Baking with Ancient Grains: Mediterranean-Inspired Recipes for Living Well by Maria Speck.

In case you missed this: Over 17,000 books indexed and other updates (now over 17,600). For the present time, we have discontinued the Great Big Cookbook Club Summary and the monthly EYB Cookbook Club Summary. I will share our choices for the club here in our monthly reviews:

For October 2026:

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.

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 1,196 great cookbooks, the majority of which are indexed here on EYB (and more will be indexed every week). For all the details, please see Jane’s post. If any of this month’s books are a part of the ckbk library, we have identified them as such: ckbk.

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

USA * Canada * UK * Australia 

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

Lastly, if EVENTS are planned for these books, I have included a link. Be sure to check our Calendar frequently for new entries. Please note these additions: Cookbooks and Convos – Philadelphia PA, many events at Topping and Company and other bookstores.

United States

Celebration Boards: 50 Creative Boards to Turn Any Occasion Into a Celebration by Maegan Brown brings joy to every gathering with visually stunning yet simple-to-create food boards by the "board queen" herself. Delight your family and friends with whimsical, eye-catching arrangements. Even picky eaters will be excited to try foods they might normally refuse. And, best of all, you can actually enjoy the moment too with great prep-ahead tips and easy-to-find ingredients. Featuring 50 creative new themes to arrange fresh and prepared foods, this inspiring collection includes a vibrant, full-page photo for every board plus step-by-step instructions so you can recreate each one with ease.

Better Than Grandma's: Comfort Desserts We Grew Up Loving by Justin Ellen serves up over 80 classic from-scratch comfort desserts, perfected by the creator of Everything Just Baked, with step-by-step video tutorials for every single recipe. Inspired by everything his Nana taught him, Justin took the desserts we all grew up loving and made them more flavorful, more reliable, and completely foolproof. No overcomplicated steps. Just recipes that work.

Sitting the Month: Postpartum Recipes for Rest & Recovery by Clarissa Wei - is a nourishing and restorative guide to eating well after childbirth, with recipes informed by traditional Chinese medicine. Through gorgeous photography, stories, and recipes, Clarissa offers a holistic outlook on food specifically intended to nurture new mothers back to health. Any partner or relative (or a very tired mom) can navigate these 88 recipes. With guidance from Stella Wang, a second-generation owner of a Chinese medicine shop, she introduces three stages of recovery. Each recipe is designed for solo meals or for sharing with a partner. Freezing advice and notes on unique herbs make this ancient tradition accessible and doable for modern moms in the United States. There’s an old folk saying that sums up the East Asian attitude toward postpartum care: During pregnancy, nurture the baby. After pregnancy, nurture your body.

Gilmore Girls - The Official Autumn Festival Cookbook and Entertaining Guide: Featuring 40 Cozy Recipes and Party Plans by Cassandra Reeder and Lindsay Gilbert: From the smell of Weston’s freshly baked pie to the tantalizing taste of pumpkin pancakes from Luke’s Diner, there’s nothing quite like autumn in Stars Hollow! Embrace “pumpkin hands” like Sookie and start off the coziest season with crafts, activities, menus, playlists, and more than 40 hearty dishes and warm drinks inspired by the show’s most autumnal episodes and scenes.

Meals You Can't Mess Up: 100+ Actually Easy Recipes for Big Flavor with Little Effort by Shay Spence helps you get comfortable in the kitchen with more than 100 impossible-to-mess-up recipes. Cooking can often be time-consuming, expensive, wasteful, and stressful for those who are not practiced in the kitchen. In this title, the food and travel writer sets out to create dishes that are as foolproof as possible. He considers the four greatest recipe pain points identified by his social media followers—longer-than-expected prep and cook times, too many expensive ingredients, a mess of dishes at the end, and excessive prep work.

Christmas Cocktails: 50 Recipes for Holiday Celebrations and Making Spirits Bright by Camille Wilson is your helpful guide to holiday cocktail-making and keeping spirits bright. In addition to the 50 delicious cocktail recipes, you’ll find lots of tips on making the most of these drinks, like how to gift your cocktails, ways to level up your cocktail glass decorating, a guide to setting up your holiday cocktail-making spread, a quick primer on pairing cookies with your cocktails, and more.

The French Riviera Cookbook: From Nice to Cannes in 100 Recipes by Nicolas Sintes and Matteo Carassale: In this magnificent book, the celebrated Provençal chef shares recipes straight from the Côte d'Azur that reveal the full richness of earth and sea. Sun-drenched dishes include everything from Shoulder of Lamb Confit in Garlic to Madeleines with Saffron and Honey; Fennel Salad with Green Olives, Bottarga and Orange to Stuffed Riviera-Style Sardines. Immerse yourself in the flavours of the French Riviera and travel through this generous, inspired and inspiring land. 

PlantYou Quickies: 140+ Nourishing Plant-Based Recipes for Busy People by Carleigh Bodrug: The instant #1 New York Times bestselling author and creator of PlantYou is back with her easiest recipes yet! Thirty minutes or less. Five-minute prep. Batch cooking. Dump-and-bake meals everyone will love. No matter how little time you have for the kitchen, this new book has you covered with healthy, delicious meals.

Kincentricity: Connecting to Nature with American Indian Food Traditions by Enrique Salmon: The best-selling author of Iwigara: The Kinship of Plants and People now turns to guiding the reader through the ancestral, traditional foods and hyperlocal culinary legacies of American Indian tribes, exploring over fifty foods and offering over twenty healthful, authentic recipes. In this volume, Salmón takes the reader deep into American Indian culture, including related myths and narratives that reveal the rich lore and nutritional science behind traditional foods and the practices of gathering them that ensure bountiful harvests every year. The recipes contained within are more than instructions; they are living cultural records. 

Comemos: Plant-Forward Recipes Celebrating Contemporary Mexican Cuisine by Alejandra Graf offers 85 plant-forward, authentic yet modern Mexican recipes, with variations for non-vegans. Comemos (let’s eat or we eat) is Alejandra Graf calling her family, friends, and readers to the table. Her fresh, contemporary, and vegan Mexican recipes, often with dairy and meat options, and warm writing style, make sure that everyone is welcome and well fed.

Greek Out: Sunny Vibes, High-Energy Mediterranean Flavor by Maria Koutsogiannis: Everything tastes better in Greek! For millions of fans worldwide, Maria (@foodbymaria) is the ambassador for everything that is tasty and Greek. In this her much anticipated first cookbook, she debuts insanely delicious and nourishing recipes, viral fan favorites, and vivid stories straight from her Greek family and life. Through more than 120 fresh and inviting Mediterranean dishes, home cooks can tap into that special something that makes Greek food so Greek. Highlighting culinary traditions that have sustained Greeks for generations, Maria draws inspiration from the healthy, fresh staples of her Greek family’s kitchen (greens! beans! olive oil!) and shows how simple, everyday ingredients can create comforting, good-for-you meals that bring you right to the Aegean blue zones of the Mediterranean. Shot on location in Greece to capture the essence of a sun-and-sea life, the stunning photographs and Maria’s practical meal-prep tips, mix-and-match strategies, and joyous energy are not only fun and inspiriting—they make it easy to cook generously, gather often, and feel empowered to do more with less.

No Meat Disco: Seven-Ingredient Plant-Based Recipes by Sam Jones (US edition): Sam Jones is a chef, creator and storyteller who turns everyday ingredients into playful, flavour-packed food. See full details in the United Kingdom section.

The Dessert Table: 100 Joyful Jewish Sweets by Leah Koenig is a celebration of classic and creative Jewish desserts from around the world by the author of Portico. The dessert table is the star of any Jewish gathering: sprinkle cookies and honey cake, airy meringues and flaky rugelach, sweets brimming with tender apples and bright pops of pomegranate. Eager to bring a little extra sweetness to all our tables, Leah takes us on a delightful tour through the 2,000-year-old tradition of Jewish sweets. She shares recipes and stories from historic Jewish communities in Venice, Syria, and Curacao; home bakers from Hungary and Poland; and up-and-coming diaspora bakeries across the United States. Beloved for her well-researched storytelling and clear, encouraging directions born from her own kitchen, the author energizes the dessert canon as no one else can.

Spinasse: An American Love Letter to Piemonte Cuisine by Stuart Lane and James O. Fraioli brings the flavors of Northern Italy into your kitchen with this gorgeous cookbook, which celebrates Piemonte’s rich culinary traditions through the vision of Seattle’s acclaimed and beloved Piemonte restaurant, Spinasse. This beautifully curated collection explores the heart of Italian cooking through over 75 authentic, seasonally driven recipes. From their famous handmade tajarin pasta to the elegance of delicate semifreddo, each dish reflects the soulful cuisine of the region, blending time-honored techniques with modern refinement.

Cookie Box: Delicious, Giftable Cookies for All Occasions by Michelle Lucas Larving and Miranda Keyes celebrates the timeless tradition of sharing homemade cookies, reimagined through a modern, year-round lens. Inside, you’ll find everything you need to create a variety of cookie boxes, from a Christmas Classic Box, to a Birthday Box, a Mailable Box, A Coffee Break Box, and even gluten-free and plant-based boxes, all complete with step-by-step instructions and a wide selection of recipes per box. Learn what makes a balanced cookie box, how much to bake per person, the perfect timeline for preparing and assembling, and how to pack and transport your beautiful creations so you can share perfect sweet treat gifts all year. Find classic recipes for quick and easy bakes like chocolate chip and peanut butter cookies, as well as fun, modern twists to really impress like birthday cake madeleines.

Bistro: French Food and Wine for Every Occasion: 250 Recipes · 100 Wines by Stéphane Reynaud (US release): The bistro is a place where time appears to stop, a convivial, comforting world of good, honest food and wine to match. In this internationally celebrated bible of French bistro cooking from the legendary bistrotier, discover 250 recipes and 100 wine pairings, suited to every time of day and occasion.

Persiana One: One Pan. One Tray. One Pot by Sabrina Ghayour (US release): From the Queen of Middle Eastern cookery, every recipe in this title makes irresistible Middle Eastern flavours easier than ever in one pot, one tray or one pan. With over 100 recipes, each accompanied by a photograph, this is a sumptuous gift for every cookery lover - who hates washing up! There are 13 recipes to try now.

Rome: Classic Recipes from the Eternal City by Lucia Tersigni and Audrey Cosson (US release) celebrates simple, seasonal produce from land and sea and transforms them into unforgettable classic dishes. Explore the traditional trattorie, gelaterias and bars and discover fried cod fillets, Cacio e Pepe and Crema Romana; enjoy Bruschetta al Pomodoro, Pizza Bianca, Penne all'Arrabbiata and Pangiallo, the golden bread of Rome. This is the eternal city as you've never tasted it before.

A House in the Lebanese Mountains: Recipes & Stories from Beit Trad by Sarah Trad: Beiti Beitak means "my house is your house" in Arabic. This is the story of the house of Sarah Trad, hostess, designer, and mother in a book capturing the enigmatic spirit of the Levant. Recipe chapters include vegetable sides and salads; vegetable mains; stews and ragouts; fish and meats; and desserts.

Bread Baker’s Companion by Brian Hart Hoffman: At its simplest, bread is flour combined with liquid and leavening and then baked until its structure sets. What defines bread is not a single method or timeline but the way ingredients interact - how proteins form gluten, how gas is produced and trapped, and how heat fixes everything in place. Featuring more than 60 recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of bread and its endless adaptations. There are 66 online recipes.

Pasta Grannies – Eat Everything! Pasta and Beyond for the Good LIfe by Vicky Bennison features more than seventy all-new recipes in a mouthwatering journey around the Italian countryside reveals the best local dishes, each full of flavor, from the creamy risottos of the north to the rich, slow-cooked ragus of the south. The easy-to-follow techniques have been passed down through generations, and each dish has an emphasis on simple, seasonal ingredients such as fresh, locally sourced vegetables, pulses, meat, and—of course!—a touch of pasta.

Mochitsuki: 60 Sweet and Savory Mochi Recipes by Kristen Morita is a joyful love letter to mochi―the delightfully chewy rice cakes that bounce between sweet and savory―conveyed through sparkling narrative and 60 irresistible recipes. Explore the history, culture, and tradition of mochi and mochitsuki (community mochi-making events) in this visually rich cookbook. Author Kristen Morita, who shares recipes inspired by her heritage on her Mochi Mommy blog, invites us all to join her on a “warm, squishy, delicious journey” as she demonstrates mochi-making and the integral role of mochi in Japanese cuisine and expat communities from Hawai‘i to the mainland United States.

Veg Everything: Recipes for Weeknights, Parties and the Bites in Between by Tanya Sichynsky and New York Times Cooking is a collection of 100 recipes from NYT Cooking that invites you to discover just how bold and satisfying vegetarian dishes can be—for weeknight cooking, celebrations and all the bites in between. Curated by Tanya Sichynsky, author of the popular NYT Cooking newsletter “The Veggie,” Veg Everything serves up not only culinary inspiration (with mouthwatering photos) but also tips and meal plans to make vegetarian cooking feel as easy as it is delicious. As Tanya says, “The decision to eat more vegetables does not confine you to a life of side dishes. It opens the door to a multiverse.” All the recipes are available online at the NY Times site.

Bake Sum: Asian American Pastries, Breads, and Other Treats by Joyce Tang and Soleil Ho is a stunningly photographed ode to pan-Asian flavors featuring a mouthwatering collection of over 75 sweet recipes and drinks from Oakland’s Bake Sum Bakery demystifies the techniques and flavors behind all your favorite desserts. Organized by level of difficulty, the book guides readers through classic Asian puddings & jellies, before moving on to the bakery’s famous sesame-studded and matcha scented cookies, beautiful layer cakes, tarts and pies of all kinds–and eventually lands in bread, then laminated pastry. Learn the secrets of the bakery’s NYT-lauded Croissubi, a spam musubi-croissant hybrid, how to make a perfect milk bread, and how to work with ingredients and flavors like yuzu, black sesame, ube, pandan, and hojicha. Sprinkled amongst the desserts, snacks, and drinks are essays on the migration of culture and taste through food. Learn how the concha traveled from North America in the gold-rush era to Hong Kong and became what’s now known as a Chinese pineapple bun, plus recipes to make hybrid versions full of ube pastry cream and red beans that burst off the page. Whether you come to this title with a deep nostalgia for its flavors, are curious to try a mooncake for the first time, or want to learn how to laminate a croissant at home, this is the book for you.

Pati Jinich Foods of La Frontera: Recipes and New Taste Frontiers from Both Sides of the Border by Pati Jinich is a beautiful cookbook of 125 recipes celebrating the rich cultures and foods from where the U.S. and Mexico meet. To Pati, the word “border” sounds forbidding. She much prefers the Spanish name, “La Frontera,” or “frontier,” suggesting not just one place, but the beginning of another, a place of origins, opportunity, and invention. Throughout her zigzag travels in the U.S. and Mexico, Pati shows that where our two nations meet, exciting things happen, and nowhere is that more true than in food. After all, several of the world’s favorites were born in La Frontera: nachos, burritos, Caesar Salad, and margaritas. The food of the Borderlands is richer and more varied than in any single Mexican state. Though it’s often equated with Tex-Mex food, it’s much more than that, encompassing styles from all over Mexico. And when it is Tex-Mex, it comes in a surprising range of forms and flavors—from the outstanding barbecue with pickled jalapeño slaw and grilled corn in Marfa, West Texas, to the silkiest queso with roasted poblanos in the Rio Grande Valley.

Oversharing: Anytime Snacks, Everyday Dinners, and Cooking for Company by Cortney LaCorte is filled with comforting recipes that are organized into playful chapters for every meal and moment. With easy, flavor-forward recipes and hilarious anecdotes you’ll want to immediately text to your best friend, Oversharing reminds us that the best meals, and the best moments, are meant to be shared.

Dook Chase - A Chef's Journey by Edgar 'Dooky' Chase features recipes from WYES PBS's A Chef's Journey, that brings the flavors of New Orleans to life through the recipes of Edgar "Dook" Chase IV. Alongside dishes showcased in the series, this book includes additional recipes that highlight his creativity and mastery of New Orleans cuisine. The author is an acclaimed New Orleans chef and restaurateur, best known as the executive chef and co-owner of the legendary Dooky Chase's Restaurant. A fourth-generation member of the iconic Chase family, he proudly carries forward the culinary and cultural legacy established by his grandparents, Leah and Edgar, he brings a thoughtful, contemporary approach to the kitchen while honoring the classic Creole cuisine for which the restaurant is known. In 2025, the Chase family was awarded the James Beard America's Classics: South Award.

Radicchio: A Celebration of the Beloved Italian Vegetable  by Lane Selman, Margarett Waterbury and Shawn Linehan is a captivating cookbook for chefs, home cooks, gardeners, and anyone interested in Italian culture. This title offers easy, delicious recipes by contributors from Italy and the US, including chefs, grandmothers, and farmers for using radicchio in pasta, rice, polenta, pizza, with protein, in salads, preserved, and in sweets, celebrating the exuberance of the world of radicchio in all its forms and permutations. With gorgeous photographs showcasing the connection between Italian and North American culinary culture, Radicchio is also the first in-depth book on the subject, sure to be considered the ultimate resource.

Eat (Like) the Rich – A Cookbook by Olivia Tiedemann delivers over 75 near perfect (and perfectly decadent) recipes from the chef and creator. Olivia is not here to tell you her whole life story or share some cute memories of cooking in the kitchen with her mom. Sure, she'll give you some of that, but really, why would you be here for that anyway? You should be here to learn how to make some really good food. She lays down her kitchen commandments, the lessons she's learned from years working as a restaurant chef and private cook for high-end clients. She tells you which tools you need (she’d better not have to tell you why plastic is out) and what high-quality ingredients and brands are non-negotiable. Then she'll get into techniques like how to actually make a French omelet, how to make good whipped cream without killing your arms (hint: a blender), and how to make condiments you'll want to use instead of that crusty jar of mayo you've got in the back of the fridge.

A Cozy Kitchen Cookbook: 100 Easy, Comforting Recipes for Every Mood and Desire by Adrianna Adarme presents 100 easy, approachable recipes for quick weeknight meals, Peruvian and Colombian family recipes, and comforting baked goods—all using common ingredients and uncomplicated techniques. This title is a celebration of mood-based cooking. Of cozy cravings. Of trusting yourself enough to say: “What do I actually want to eat right now?” and then making it happen without any stress. Whether you’re in lazy mode, party mode, I-just-need-to-get-dinner-on-the-table mode, or all three in the same week, the 100 recipes in this book contain the solution.

Cook Asian: 100+ Flavor-Packed, Foolproof Recipes from My Asian American Kitchen by Chris Joe is written by one of my favorite food bloggers. In his debut cookbook, Chris offers carefully crafted recipes and key tips (toss the noodles with oil before stir frying to prevent them from sticking! Salt the cucumbers for a crispier, crunchier texture!) to make sure readers not only know the how of each step, but also the why. Chris demystifies complex recipes with straightforward steps, and a “no-advice-left-behind approach” to inspire readers to build their own cooking muscle, and make these irresistible dishes part of their life, too.

Cookies for the Holidays: 75 Recipes for the Sweetest Season by Tracey Zabar is a joyful collection of holiday cookie recipes perfect for merry gatherings and cookie swaps. Tracey knows cookies: she's a seasoned cookbook author and part of the family who owns the famed New York City food emporium, Zabar's. In this joyful collection, Tracey shares 75 of her favorite cookie recipes for festive celebrations.

The Kitchen I Came Home To: Big Flavors and Tall Tales from My Corner of Kentucky by Sara Bradley and Emily Timberlake: The two-time Top Chef finalist invites you to pull up a chair for a celebration that’s a little bit Sunday supper, a little bit Saturday night, with over 100 recipes packed with big flavor, moxie, and plenty of heart. Sara always knew the kind of food she wanted to cook. Growing up Jewish in Paducah with her mom and grandma's twists on Kentucky classics, Sara developed a deep love for exploring different cuisines while also staying rooted in the regional traditions that make the city what it is: not just the Midwest, not just the south, but the middle of everywhere. These recipes don't use any fancy ingredients or tools and are based in easy-to-learn techniques she learned in her childhood and culinary school. Like how to know when heirloom stone-ground grits are done cooking (hint: use the roof of your mouth) and what it takes to make a steak that's perfectly charred on the outside and medium-rare on the inside (lots of butter). Alongside these techniques are tips on how to use up leftovers and make them into something new, as well as stories showing just how deep the love for food runs in Sara's family.

A Year of Jewish Joy: Inspired Recipes, Rituals, and Traditions for Beautiful Celebrations by Rebekah Lowin blends ancient traditions with modern elegance and features more than 75 delicious Jewish recipes. This inspired guide to celebrating Shabbat and the major holidays will infuse your life with more Jewish joy and meaning, every day of the year. In this title, the author - affectionately dubbed a "Jewish Martha Stewart" by her readers—gently explains the various traditions, blessings, and rituals for Shabbat and the major holidays, and shares menu ideas, entertaining tips, DIY crafts, and tablescape inspirations, along with more than 75 delicious kosher recipes, blending beloved traditions and whimsical new ideas so you can create celebrations that are entirely your own.

Ma Vie en Rose – My Sweet Life by Rose Levy Beranbaum shares the story behind the woman who transformed American home baking through precision, science, and fearless innovation. In Ma Vie en Rose (My Sweet Life), Rose shares her deeply personal journey from a sensitive, food-averse child in postwar New York to the pioneering author of The Cake Bible - the groundbreaking work that introduced standardized weights, ingredient science, and techniques like reverse creaming to generations of home bakers. Along the way, she also designed innovative precision equipment, further advancing accuracy and confidence in the kitchen. Perfect for devoted bakers, culinary history enthusiasts, and readers who love stories of reinvention, this memoir reveals how discipline, curiosity, and quiet determination built a lasting legacy in American kitchens. Interwoven throughout are vivid time capsules of the events and icons who shaped the food world, alongside signature recipes — some beloved classics, others published here for the first time — presented in full detail for home bakers ready to bake with precision and confidence. EVENTS

Garden Variety: Plant-Focused Recipes Inspired by My Garden by Timothy Pakron: Growing up, the author watched his father tend to his garden and knew that someday he would want to put down the same kind of roots in a backyard of his own. When he moved to New Orleans and after writing his first cookbook, Mississippi Vegan, he made his dream a reality and began growing a cornucopia of plants and produce in the plot of land behind his new home. Timothy now cooks with fresh ingredients from his flourishing garden regularly, letting them inspire his recipes while also guiding him through the seasons in the kitchen. In this title, he encourages readers to develop a deeper connection with the natural world and shows us how to bring its delicious flavors to our plates. Timothy’s approach to plant-based cooking is elegant, exciting, and approachable, with a Southern flair. Beautifully photographed by Timothy himself, it is both a work of art and a celebration of the magic of cooking with ingredients from the earth.

In the Mood to Bake: Extraordinary Cookies, Bars, Cakes, Ice Cream, and More by Alex George shares delicious, nostalgic treats from TikTok’s favorite baker, @Lily P Crumbs. Alex brings her joyful, over-the-top baking style straight to your kitchen. Known for her viral quest to test every chocolate chip cookie recipe she could find, George draws inspiration from the beloved snacks of the 1990s and early 2000. In this debut collection, she guides readers through cookies, bars, breakfast bakes, cake-adjacent creations, and imaginative ice cream treats, all infused with her signature humor and warmth. With vibrant photography and endlessly creative sweets, this book is a fresh, fun upgrade to the home-baking canon. EVENTS

Totally Nachrageous: Next-Level Nachos for Parties, Game Days & Crowd-Pleasing Fun by Alex P. Taylor proves that nachos are more than a snack. From the perfect chip to the final cheesy drizzle, this book is a nacho deep dive for the bold, the hungry, and the cheese-obsessed. More than a cookbook, it’s a full-on nacho experience. With 70+ over-the-top recipes, bold retro vibes, and crowd-pleasing ideas for every occasion, this cookbook is made to be shared.

Twisted: A New Approach to Challah, Babka, and Other Twisty Breads by Mandy Silverman brings fresh fun to the timeless tradition of challah and babka as you twist and bake your way through over 60 sweet and savory recipes. Mandy’s approachable voice and step-by-step tips combine new flavors and techniques to inspire both novices and seasoned bakers. No matter your background, ethnicity, or religion, you can delight in these delectable breads that stretch tradition!

Happy Snacking, Don’t Die!: Foraging and Vegan Recipes with Black Forager by Alexis Nikole Nelson is the long-awaited guide to foraging, sometimes even in your own backyard, and vegan cooking from the Black Forager. It shares helpful plant identification photos throughout, this book is an essential resource packed with practical tips on ethical foraging and crucial safety information (so you “don’t die”) for people across the northern hemisphere. With her signature humor and infectious spirit, Alexis proves that foraging isn’t just for survivalists—it’s for anyone who wants to connect with nature and add exciting new flavors to their table.

All Hours: Crazy Good Food for Whatever, Whenever by Kwame Onwuachi and Joshua David Stein shares the bold, craveable recipes that keep him going, 24/7, so that everyone can get a taste of his home cooking (even when you can’t get a table at one of his red-hot restaurants). Filled with the mad-genius creations and cross-cultural mash-ups that only a great chef could dream of: Drunken Noodles alla Vodka, Creole Sausage Roll-Ups, Brussels Sprout Suya—plus dishes from Kwame’s restaurants (Tatiana’s legendary Cosmic Brownie with Powdered Donut Mousse!) and his own spins on New York classics (Bougie Chopped Cheese!)—this is killer home cooking.

Food is a Feeling: Recipes & Stories, with Love by Carla Lalli is an intimate, story-driven cookbook that explores the idea of cooking and eating as an act of self-care, with 65 time-tested and nourishing recipes from the James Beard Award–winning author of Where Cooking Begins and New York Times bestseller, That Sounds So Good. Carla has been writing about food, family, and feelings for many years, and she’s always known that her recipes were about more than sustenance.

Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities by Erin Jeanne McDowell will teach us 11 basic recipes that will unlock an infinite arsenal of baked goods. Here, Erin shares, with her signature can-do encouragement and detailed guidance, how baking is as flexible as cooking. Each chapter focuses on a building block of baking, starting with a baking overview, essential tips for success, step-by-step photos, and QR codes to instructional how-to videos, all making for a fool-proof, comprehensive guide to mastering the basics, before diving into the adventurous, delicious recipes that make use of the building block.

Cookie Science: 60 Standout Recipes for Scientifically Better Treats by Dikla Levy Frances: Ever wonder why your cookies come out as burnt disasters or undercooked doughy blobs despite following the recipe exactly? The author of Baking Science, has the answers in her newest collection dedicated to perfecting the art of the cookie. Starting with a comprehensive introduction on bakeware, you’ll learn all the best tools for any job. Then understand the scientific breakdown of common cookie ingredients by exploring the relationship and interactions between each so you’ll know exactly what to use (and why) no matter what you’re baking.

Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking by Nik Sharma: Acclaimed cookbook author, America’s Test Kitchen Editor in Residence, and molecular biologist brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with his newest title. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals. Building on the science-forward thinking of The Flavor Equation and the accessibility of his award-winning Veg-Table, brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature (fire, earth, air and water) and their profound influence on how we cook. With more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.

Everything Delish: 100+ Simple Recipes for Making What You Want to Eat–and Nailing It Every Time by Jamie Milne takes the intimidation out of home cooking with a collection of bold and flavor-packed recipes that make every dish feel simple and endlessly crave-worthy. Covering any and all occasions to eat, from “Everything Schmears and Dips” to pasta, meat, and veg, this book is your go-to guide for foolproof dishes that come together quickly. With special “Everything You Want” tips to mix things up and boost flavor, Jamie’s versatile approach to cooking has your entire day covered. This cookbook is for everyone, from young home cooks to busy families. And it’s for anyone who feels overwhelmed trying to find something truly delicious to eat (and a recipe that actually works!) among all those dishes in their social media feeds (Jamie has you covered!). Indulgent and inspiring, Everything Delish is everything you could dream of in a cookbook.

Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall and Lauren Chattman: Acclaimed chef, TV host, Top Chef fan-favorite, and author Carla Hall returns to her first culinary love story—baking—with over 80 sweet and savory recipes. For Carla, baking is a creative outlet, her source of play, and her first true passion. But her journey from absolute beginner to Top Chef fan-favorite didn't start until she was well into her twenties with two careers— accounting and modeling —already behind her. Away from home and missing the Southern flavors she grew up with, she took to the kitchen and began to experiment, master, and perfect. Now, as a multi-cookbook author and guest judge on multiple baking competitions, Carla is ready to share all her baking knowledge that will guide you whether you're a novice baker or an expert one. This title is filled with over 80 recipes for baking savory and sweet goods rooted in her Southern traditions and inspired by her world travels. Carla brings her joy and playfulness to every recipe, showing you just how much fun it is to bake and bring your own twists to new recipes. There are four recipes available to try now.

Good Spirits: The Joy of Cocktails and the Stories Behind Them by Tiffanie Barriere is a culture-rich cocktail exploration that seamlessly blends practiced technique with deep historical knowledge. For master bartender and cocktail educator Barriere, the bar has always been a place where history, creativity, and community combine. From gold-standard martinis and expert Manhattans to drinks inspired by mood, the cocktail curious will learn not only how to skillfully mix and pour with joy, but also about the fascinating and often untold history behind our favorite drinks and spirits. In addition to the backstories and recipes for 125 cocktails, enthusiasts will find illuminating essays about choosing and using spirits and the legacies (both bitter and sweet) behind them; important historical figures who invented our favorite drinks, liqueurs, and bar tools; and truths that track the impact of trends and cocktail movements.

Pâtisserie Extraordinaire: Impress with Modern French Entremets by Fred Csibi-Levin: For anyone looking to embark on a journey of captivating flavors, textures, and techniques, the author has created the ultimate guide to optical illusion entremets: French-inspired, layered desserts molded and sculpted into realistic subjects from candy apples and cocoa pods to coffee mugs. Perfect for bakers looking to improve their culinary skills or create delicious edible art to amaze, Fred’s three-part guide gives readers everything they need to create truly astonishing pâtisserie. With ample step-by-step photos and detailed instructions, Fred eases readers into the world of breathtaking illusion desserts.

Sando: The Art of the Japanese Sandwich by Walter Ishizuka offers 35 amazing sando recipes, including: The Classic Tonkatsu Sando--A crispy pork cutlet slathered in tangy Ginger-Wasabi Sauce The Truffle Grilled Cheese Sando--Melted cheddar cheese dressed with umami-rich Truffle Mayo The Nitamago Egg Sando--Soy-citrus-marinated soft-boiled eggs with finely chopped sweet onions The Smoked Salmon & Wakame Sando--Fluffy charcoal Shokupan bread with Coriander Sauce The Chocolate Hazelnut Sando--With orange-chocolate praline paste Plus 30 other exciting recipes! Chef Ishizuka includes a recipe for his delicate Shokupan Bread--a must for an authentic sando--and 6 flavorful "secret sauces" such as Yuzu Aioli, Ginger-Wasabi Mayo and Horseradish-Curry Cream Sauce. There are also recipes for tempura and accompanying soups, rice and Japanese pickles. Plus, tips for working with the key ingredients needed to make sandos work, and how to buy them.

Other books of interest:

Canada

Mary’s Comfort Classics: Food to Fill Your Plate by Mary Berg: Break out your stretchy pants! Mary Berg—host of The Good Stuff with Mary Berg and judge on MasterChef Canada—is back with her coziest book yet. Whether you’re looking for cheesy carbs, sweet treats, delicious proteins, or hearty soups and salads, this new book guarantees you’ll find meals to satisfy your every craving, with recipes that nourish both stomachs and souls alike.

Garde Manger by Chuck Hughes: A bold and unfiltered celebration of two decades of Garde Manger, featuring 80 unforgettable recipes from Montréal's legendary restaurant. For twenty years, Garde Manger has been Old Montréal's loud, dark, and salty institution—a restaurant born from friendship, late nights, and a shared love of good food and good time. In this stunning new collection, the team behind the iconic restaurant opens their doors, sharing the recipes and stories that define who they are today. From towering seafood platters and bold seafood dishes to standout pastas, next-level meat mains, and more, this collection captures two decades of creativity, camaraderie, and pure Montréal spirit—a restaurant that grew up without ever losing its edge. Reissue of original.

Fraiche and Simple: Easy Prep and Make-Ahead Recipes for Real Life by Tori Wesszer shares the author's proven approach to bringing joy back to the table, even on the busiest days. Whether you thrive with a structured plan or like to keep things flexible, this cookbook is built to meet you where you are. With eight weeks of approachable, dietitian-designed meal plans, along with prep-ahead tips and time-saving strategies, you’ll find the tools you need to make family meals easier, healthier, and more joyful. Fraiche and Simple is more than a collection of recipes—it’s a guide to planning less, stressing less, and gathering more. Whether you’re cooking for yourself, a busy family, or somewhere in between, Tori shows you how to feed the people you love with ease, intention, and heart.

United Kingdom/Ireland

Around the World in 80 Cakes by Ruby Bhogal will have you traveling across continents from the comfort of your own kitchen, baking your way from Europe to the Americas, Asia to Oceania and everywhere in between. Perfect for weekend baking projects, marking a special occasion, or simply craving something new, Ruby invites bakers of every level to explore extraordinary flavours, unexpected textures and the pleasure of sharing a slice of cake. We have seven recipes available to try.

An Iced Christmas: The Biscuiteers Festive Guide to Baking, Icing and Decorating by Harriet Hastings is a joyful celebration of festive baking from the London biscuit brand that understands all about decorating for an occasion. A perfect cookbook to get you in the festive mood, An Iced Christmas is full of ingenious ideas for iced biscuit decorations, cakes and bakes, using Biscuiteers' tried and tested recipes, step-by-step instructions and QR code video tutorials.

20 Minute Meals: Real Food Fast by Jamie Oliver solves everyone’s dinner dilemmas, giving us quick, tasty meals every night of the week, no matter how busy you are. These 120 incredible recipes are designed to be on the table in just 20 minutes or less. With a maximum of ten ingredients in each recipe and 70% hitting daily nutritional targets, as well as easy meat-reduced and meat-free options, 20-Minute Meals will be every busy person’s go-to cookbook. And don’t forget, every recipe is packed with flavour – as you’d expect from Jamie. There are 22 online recipes.

No Meat Disco: Seven-Ingredient Plant-Based Recipes for Carnivores by Sam Jones: Sam Jones is a chef, creator and storyteller who turns everyday ingredients into playful, flavour-packed food. Inspired by his Welsh grandmother, Nini – who gave him the freedom to experiment and push boundaries in the kitchen – Sam has spent years exploring the connection between food, music and creativity. With NoMeatDisco, he’s built a community of over a million people by sharing plant-led recipes that are bold, accessible and full of personality. His viral Seven Ingredient series proved that incredible food doesn’t need a long shopping list – just great ingredients and a bit of rhythm. In his debut cookbook, Sam brings together over 90 brand-new recipes, all built around his signature seven-ingredient approach. Each dish is designed to be flavour-first, unfussy and satisfying – real food made with intention, not perfection. Every recipe is paired with a curated playlist because, for Sam, cooking has always been about feel as much as flavour. Whether you’re fully plant-based or simply looking to cook more veg-forward meals, this is a book for anyone who loves good food, good music and getting stuck in.

Pinch of Nom Meal Prep: Prep-ahead and Quick Assembly Slimming Meals by Kate Allinson and Kay Featherstone Allinson: Meal planning and prepping is a great way to save time and money, stick to a diet plan, and get delicious, healthy food on the table every day with no stress. Weekly cooking plans ensure you shop once, and have great food all week. Whether you want to prepare more home-cooked meals for the whole family, stick to your slimming goal, avoid decision fatigue, or spend less time cooking at the end of a busy day, Pinch of Nom Meal Prep makes satisfying mealtimes easier than ever.

One Pan Wins – Easy Meals all Made in One Pan by Neven Maguire: Loved for his down-to-earth style and irresistible flavours, Neven Maguire’s brand-new collection of amazing meals require just one pan, pot, tray or tin. Make weeknights deliciously doable with recipes such as: Lazy Beef Lasagne – all of the comfort, none of the fuss; Thai Salmon and Green Vegetable Curry – a vibrant oven-roasted curry; Slow Roast Spiced Leg of Lamb – fragrant, tender and effortless; Spinach and Feta Filo Pie – a golden, family-friendly vegetarian bake; and Italian Sausages with Lentils – a hearty one-pot classic. And whip up weekend wonders such as Pistachio Banana Bread, Tiramisu Chocolate Squares and Caramelised Apricot Upside-Down Cake – all made with minimal mess.

The Fermentation Year: Everyday Techniques and Recipes to Rewild Your Microbiome by Rachel de Thample covers everything you need to know about fermenting at home all year round, including basic techniques for: kimchi; kefir (water and dairy); sauerkraut; pickles; fermented sauces, honey ferments; miso and other koji-based ferments; kombucha; vinegar and yoghurt. Each has opportunities for seasonal twists, as well as plenty of delicious recipe inspiration for using the ferments in everyday dishes, such as Kimchi frittata, Sauerkraut gnocchi, Kraut koftas, Yogurt aïoli, 10-minute miso noodles, Cultured pot au chocolat, Kefir gelato and No-waste sourdough banana bread. This title is a guide to using seasonal fermentation to rewild your microbiome. It will help you cherish the edible calendar and preserve the best of the season, while also avoiding waste and boosting flavour. US release in October.

John and Lisa's Weeknight Dinners: Delicious, Everyday Meals for the Home Cook by John Torode and Lisa Faulkner: After the success of their first book together, celebrated chef John Torode and bestselling cookery writer Lisa Faulkner are back to offer simple and delicious solutions for weeknight cooking. Having cooked together for 10 series of ITV's John & Lisa's Kitchen, they want to encourage people to cook from scratch with foolproof recipes that are achievable and packed with flavour. They use everyday supermarket ingredients, straightforward techniques and no fancy gadgets, to give people the confidence to cook and, most importantly, enjoy creating dishes for their friends and family. Including chapters on Crowd Pleasers, One-Pan Dishes, Quick Fixes, Friday Night In, Late Night Bites and Something Sweet, these are inspirational recipes that can be used on repeat. If you're time-poor and in need of spicing up your repertoire, this cookbook is for you!

Librae: Third-culture Recipes from a Cult New York Bakery by Dona Murad: From the Middle East to the East Village, Librae Bakery celebrates Bahraini flavours and Danish techniques in a city of unparalleled energy: New York. With its genre-bending methods, inspired flavor combinations – and so much butter – this debut cookbook from the cult New York bakery includes extraordinary recipes to make at home. Showcasing what makes the bakery so special, you’ll find chapters for Buns, Babkas, Breads, Croissants, Scones and Cakes, and Cookies. And the theme throughout is flavor. From simple bakes to detailed step-by-steps for perfectly laminated layers, Librae shares a wide-ranging collection of delicious creations from Bahrain and beyond for every baker’s kitchen. 

Cheesy: 50 Boards & Recipes, from Fondue & Poutine to Grilled Cheese & Cheesecake by Farideh Sadeghin is your delicious guide to picking the freshest wedge or perfectly matured wheel, pairing it with peak produce, and living your best cheese life. Arranged by season, each chapter contains a wealth of cheese-forward recipes, from gloriously gooey favorites like variations of mac and cheese, nachos, grilled cheese, and fried mozzarella balls to more artisanal plates and a unique cheese board for each season, along with fun extras like easy recipes for homemade accoutrements for serving alongside cheese. Try these three recipes.

The Jewish Bakery: Over 100 Family Recipes from East London’s Oldest Jewish Bakery by Jennifer Rinkoff is a comprehensive collection of recipes inspired by over 100 years and five generations of family baking. From Rinkoffs, a family-run Jewish bakery in London’s East End, comes The Jewish Bakery, an exciting selection of their tried-and-tested recipes, all of which bring the joy of the bakery into your kitchen. Ranging from simple bakes to more involved recipes, you’ll find traditional and celebratory Jewish bakes, with something for everyone. Try your hand at much-loved specialties, including challah and beigels, as well as more modern creations, like matcha babka and vegan chocolate banana bread. This lovely cookbook passes on the passion, experience and expertise of a family-run bakery that celebrates recipes with roots. Nine recipes are linked to try.

French Country Cooking: Recipes & Table Settings for All Seasons by Trish Deseine: In this inspirational cookbook, Trish Deseine has created 80 recipes that reflect seasonal abundance, scenic French countryside and inviting table settings that allow you to bring some French flair to every mealtime and special occasions. With chapters ranging from Time for an Aperitif, Salads for all Seasons, Chicken, Eggs and Roasted Vegetables and Gratins, there are French classic recipes to enjoy throughout. From pistou Provençal sauce to Piperade, Chicken with 40 Cloves of Garlic to Christmas Roast Goose and Vol-au-Vents of Scallops and Langoustines. Sweet treats include Savoy Cake, classic Tarte Tatin and Fig & Frangipane Tart. Also included are seasonal menu suggestions to help you plan your entertaining around readily available ingredients. 

Trinity – The Cookbook: Behind The Door by Adam Byatt is beautifully photographed, wittily illustrated and with recipes for all tastes and occasion. Right from the opening pages the cork pops and you are there as the day-long feast begins, with the book’s sections moving through morning, lunch, afternoon, dinner and late-night. There’s even a special section featuring festive dishes for Christmas. Embedded within the back cover is The Trinity Repertoire, a mini-bible encompassing short, fun recipes for everyday cooking, the award-winning Trinity way: a multitude of easily achievable dishes to make for a happy home, from sauces to soups and biscuits to cakes, and everything in between. Constantly insightful and ultimately inspiring, Trinity: The Cookbook is an expression of devotion to the crafts of excellent cookery and exceptional service. Almost a love letter – flour-dusted, of course – composed by an acclaimed chef for the restaurant that he has cherished for two decades. Four delicious recipes are available.

Scran: Modern Scottish Food Inspired by Tradition by Ali Stoner is a new collection of more than 100 nostalgic and traditional Scottish recipes, seen through a modern lens. From celebrated Scottish home cook Ali Stoner (@rovinghaggis) come old favourites, classic bakery treats and creative new recipes inspired by Scotland, its landscapes and its traditions. There are four online recipes.

Wojtek’s Bistro: Recipes from a Polish Kitchen by Wojtek van Portek: In his debut cookbook, supper club host and creative director Wojtek van Portek offers more than 100 recipes inspired by his Polish childhood and the flavours of his adopted home city of London. Covering everything from pickles and preserves to classic one-pot dishes, sweet bakes to cocktails the focus is on making the most of the ingredients to hand and keep it simple. Wojtek's trademark use of vintage tableware, pattern and colour is showcased in his vibrant photography. 

Japanese Baking: Cakes, Bakes, Tea and More by Katsute100 is a collection of Japanese sweet treats that are designed to be enjoyed often, not saved for special occasions. This book shares approachable recipes for Japanese bakes and drinks, which can all be prepared at home. All the recipes are influenced by the Japanese approach to sweetness and texture – one that feels refined without being complicated and satisfying without being heavy. From strawberry shortcake and matcha crêpe cake, to hojicha crème brûlée and black sesame cheesecake, discover how to make incredible cakes, bakes and desserts. You will also learn how tea plays a crucial part of the experience of eating sweet delights in Japan. There is a remarkable diversity of tea in Japan, and Japanese Baking offers tea pairing suggestions for each recipe so that you can learn how tea can add to the eating experience. Also included are a selection of tea-based drink recipes, including matcha hot chocolate and genmaicha latte.

Ottolenghi Simple Too by Yotam Ottolenghi: For the millions of home cooks who loved Ottolenghi Simple, discover the pleasure of keeping things Simple Too. It’s a noisy world out there, and simple cooking is our solution. Bring Ottolenghi’s innovation to everyday meals with 135 new recipes for breakfast, lunch, dinner, and dessert. Every dish has simplicity at its core and can be made in under 30 minutes, cooked in one pot, or prepped ahead. Whatever your barriers to cooking, this book brings you into the kitchen with a promise that even the simplest of meals can be full of flavor and joy. We have 14 online recipes available. EVENTS

Sweet Buns: 40 Step-by-step Recipes for Cinnamon Buns and More by Maren Thobaben: Taking the beloved cinnamon bun as the starting point, this book explains the magic of this classic bake – from the key ingredients and pastry-making tips, to the types of dough it can be made with, e.g. yeasted, vegan, gluten-free and sourdough, and the filling and glaze variations to try. Clear step-by-step photos demonstrate exactly how to make and assemble the bun pastry and how to shape it in different ways.

Poppy Cooks - The Actually Delicious Batch Cookbook by Poppy O'Toole: Bestselling author and social media star Poppy Cooks shows you how to become a batch cooking pro with 90 easy and delicious recipes. Poppy has shown you how to air fry, to slow cook and to make one-pot wonders- all actually delicious! Now she takes on batch cooking, with 90 recipes for quick and easy, fuss-free meals. With simple instructions for prep and storage, these grab-and-cook recipes make dinner time a breeze, however you want to cook them. Dishes include sheet-pan dinners, curries, pastas, a chapter dedicated to Poppy's signature potato recipes, and much, much more. Whether you're making one and freezing one, or prepping ahead for quick mid-week meals, these recipes are all easily multiplied or divided so you can tailor them to how you and your family cook and eat. The queen of the kitchen hack, Poppy presents stress-free, exciting dishes that you'll actually look forward to reheating.

Egypt – Recipes and Stories from an Ancient Land by Suzanne Zeidy and Rawah Badrawi: Egypt is one of the world’s oldest civilizations with diverse landscapes, people and cultures. This gorgeous cookbook will take you on a unique journey to explore Egypt’s magic via its rich culinary history and the rituals that surround it, with over 140 recipes thoughtfully curated from all over the country and reimagined for a modern home cook. The authors have also included a bonus, short Cairo section which includes heirloom recipes from carefully picked Cairene families famous for their signature dishes. Part culinary album, part travelogue, this book will finally open up the tastes, aromas, history and love entwined in Egyptian cooking to the world, sparking conversation about ancient cooking methods and ingredients, and the ways in which cultures change across time. The authors will visit extraordinary places, gathering recipes from Egyptians of all backgrounds: matriarchs, monks, bedouins, Nubians, Nile River farmers, urban socialites and many more. ckbk

Home Made - Comfort Food Cooked Better by Thom Bateman: Bateman is one of the most compelling new voices in British cooking today. In his debut cookbook, the rising chef behind the Michelin Guide-recognised restaurant The Flintlock brings together the precision and confidence of his kitchen and the warmth and nostalgia that shaped his career, delivering classic and high quality British dishes at home. Largely self-taught, Thom stepped away from professional kitchens for over a decade before returning with determination, renovating his family's restaurant during lockdown and sleeping on its floor four nights a week to bring it back to life. Here, the author shares the recipes and techniques that define his cooking: comfort food, made better. Inside you'll find dishes that feel familiar yet unmistakably elevated - the kind of food that delivers serious flavour without fuss. With clear guidance, clever techniques and Thom's instinct for balancing nostalgia with modern cooking, these recipes are designed to build confidence in the home kitchen while delivering restaurant-level results. Expect dishes perfect for: relaxed family dinners impressive meals for friends weekend cooking projects and the comfort classics everyone wants to eat again and again. From clever upgrades on nostalgic favourites to bold flavour-packed plates, Home Made shows how small details - the right technique, the right ingredients, and perfect timing - can transform everyday cooking. This is modern British home cooking at its most exciting: confident, flavour-driven, and deeply satisfying. Perfect for anyone who loves cooking, entertaining, and discovering the next great voice in British food. I must have this book, off to order!

Other titles of interest:

Australia

Saint Peter: Chapter & Verse by Josh Niland: In 2026, Saint Peter marks a decade at the forefront of global dining – a restaurant that has quietly but decisively reshaped the way we think about fish. In Saint Peter: Chapter & Verse, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation. Structured around three expansive essays and over 100 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.

A Pasta Tour: Recipes from Across Italy by Pia Gava: Travel across Italy and discover the pasta dishes that shape each region in this beautiful cookbook. For Italians, pasta isn’t just a dish—it’s part of their identity. Every shape, filling, and sauce tells a story which reflects the landscape and history of the places they come from. Whether it’s the saffron-stained shells of Sardinia’s malloreddus or the hand-cut ribbons of Emilia-Romagna’s tagliatelle, each of Italy’s 20 regions have their own pasta traditions which continue to be celebrated and protected.

Sweet Heart: Simply Perfect Recipes to Satisfy Every Craving from the Creator of Beatrix Bakes by Natalie Paull: What does your sweet heart desire? Perhaps something fruity or tangy? Maybe something creamy or nutty? Something dark and bitter? Fluffy and flaky? Whatever you're craving, Sweet Heart is your one-stop bake book. This latest offering from the legendary baker behind Beatrix Bakes is organised by flavours and textures: fruity, dark, bitter and sticky, tart 'n' tangy, a bit nutty, creamy, fluffy and full of air, yeasty, spicy and nicey. This unmissable collection serves up classics and inspired flavour twists, and includes everything from Natalie's most straightforward recipes – many can be whipped up simply with hand beaters – to treats for those in the mood for a baking adventure. Featuring a concise 'bake-tionary' and top tips derived from decades of baking wisdom, along with Nat's classic Adaptrix advice so you can mix and match to your dessert desire's delight, this gorgeously photographed and illustrated collection is one to hold close always.

Healthy Meals for Busy People: 100 Recipes for Go-to Meals, Ready in Under 30 Minutes, Along with Busy Hacks and Meal Plans by Leah Itsines is here to help you manage your busy life, all while keeping you and your family healthy. Your health shouldn't be the last on the list because it takes too long to cook a meal. This book will combine ease, convenience, and busy hacks to help make your life 100% easier come night-time, but keep you on the right track with your health. With chapters from one pan mains that go the distance to One meal into many where a staple recipe can be riffed on 4 ways throughout the week, to Take me to work which prioritizes meal prep and healthy lunches, and Got Time? I Got You where a little extra time on the weekend is going to set you up for a breezier Mon thru Fri. Featuring modern, fresh and striking photography, this book won't stop you being busy, but it certainly will help contain it and keep you and the family healthy, fed, on time and on budget.

Vaghaar: A Gujarati Cookbook: Indian Recipes from My Mother's Kitchen by Alissa Lad is a selection of more than 70 easy-to-follow Indian recipes that can be achieved in a home kitchen. The author has compiled some of her favorite family dishes, largely reflective of her Gujarati heritage, but with modern inspiration and flavors. Vaghaar is the technique of tempering spices to create a layer of flavor which is the foundation of every homemade curry. In her cookbook, Lad offers readers the culinary foundations and confidence to try their hand at some new flavors or techniques with these simple yet delicious dishes anyone can make at home.

Eat More Greek: Approachable, Affordable and Achievable Recipes to Make at Home by Conor Curran: Despite the author's very Irish name, he was raised in his yiayia's kitchen and is on a mission to get everyone cooking and eating more Greek food! Greek food is lively, it's built around connection and sharing, and it's also the perfect cuisine to bring into your everyday life. This book has chapters based on the amount of time required to make each recipe, making it a breeze to figure out what you can work into your week or weekend. With dancing lemons across the pages, there are also tips to hack the recipe and labels for recipes that taste even better the next day. Conor has also included several Greek-inspired cocktails including a Santorini sour and an Orange and fennel margarita, plus there's an in-depth look into how to shake the perfect cocktail at home. No matter your cooking skill level, Conor's Greek food mission will be completed in your kitchen in no time.

Simple Pleasures: Recipes to Fall in Love with Every Day by Julia Busuttil Nishimura: My favorite Australian author is back with another book. Eating well at home is one of life's true pleasures, and it's easier than you think. With Julia's guidance, a well-stocked pantry and some good seasonal produce are all you need to create simple and flavourful dishes you'll want to cook on repeat. With an emphasis on ease and enjoyment, Julia shows you how to turn household staples into something truly special. Weeknight dinner favourites include a punchy ginger and coriander one-pan chicken, lemony tomato and bean broth, and pasta with caramelised fennel and sausage, while side dishes like fennel gratin and a delightful nectarine, cucumber and feta salad are stars in their own right. With sweet and savoury bakes such as potato, onion and gruyère tart and coconut and lemon cake with passionfruit icing, plus a whole chapter of desserts including Julia's classic chocolate mousse, Simple Pleasures is an essential book for the modern home cook.

New Zealand

Give - Seasonal Recipes for Gifting by Allyson Gofton: When people you love are battling cancer, or facing another major life change, often the best thing you can do for them is to offer your love, support… and a delicious homemade treat, beautifully packaged and delivered to their door. Along with a little help from some well-known Breast Cancer Cure Ambassadors, beloved foodie Allyson Gofton has put together a delightful collection of recipes that are straightforward to make and perfect for gifting. Nothing tastes as good as homemade. A jar of preserves, a jar of relish, a cake or a family meal for the freezer – all the recipes in this collection are seasonal and cost-effective, and all capture the vibrant splendour of the garden's harvest at its peak. Rekindle the Kiwi spirit of giving and discover just how simple it can be to bring a little sunshine into the life of someone who needs a pick-me-up.