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Following the success of her acclaimed Ikaria, Meni now invites readers to explore the rich and diverse culinary heritage of Thessaloniki and the Northern Greek region. This vibrant cookbook celebrates both traditional and modern dishes, shedding light on a region renowned for its unique food culture. Thessaloniki, Greece’s second-largest city and a UNESCO-recognised epicenter of…
New York Times Best Cookbook of 2025
“In Dobre Dobre, Laurel Kratochvila leads us down the gloriously buttery, poppy-seed-strewn path of modern and classic Polish baking. Ms. Kratochvila, who runs a bakery in Berlin, writes meticulous recipes that deliver impressive results.” -New York Times
Discover the vast and varied Polish baking tradition, old and new, Jewish and diasporic, in this authoritative collection of 120+ recipes from James Beard Award finalist Laurel Kratochvila.
Japanese ramen chef Shigekazu Takanashi shows you how to make authentic ramen from start to finish (including the broth) in under an hour!
Get ready to become bean obsessed! Back by popular demand, here are 70 brand new, individually photographed recipes from the trailblazing Bold Beans company. Organised by types of beans and featuring the brand’s newly launched black beans, borlotti beans, queen carlin peas and queen red beans, new recipes include ‘beanottos’ and tray bakes for creating sensational, super-healthy and totally unprocessed meals that are both planet-friendly and ultra delicious.
Poppy Cooks brings you the ultimate one-pot cookbook, packed with recipes that are fuss-free, flavour-packed… and actually delicious!
A giftable cookbook for the younger foodie market – leaning into nostalgia, traditional cooking techniques and an untapped culinary region.
Elevate your air fryer cooking and banish the beige from your air fryer food for good with this delicious selection of colourful and fresh tasting recipes brought to you by the arbiters of great food and flavour, Mob. Here you’ll discover 100 recipes that are cheap to make, quick and easy to cook, and that make the most of fresh ingredients, just perfect for your everyday midweek meals.
This is the ultimate book of pasta. With over 100 recipes – all pasta – it is for pasta lovers everywhere.
Jamie’s back with 120 incredible recipes to energise, satisfy, nourish and revitalise you. He’s here to prove that healthy eating can be joyful, generous and abundant – this is all about what you can have, not what you can’t. Teamed with 50 helpful healthy hacks and a nutrition-packed 2-week meal plan to kickstart your health journey, it’s never been easier to make healthy choices. This is food to change your life.
Have the meal of your life while celebrating the 1987 classic Dirty Dancing. This deluxe cookbook is packed with official recipes, made in collaboration with Lionsgate, that will bring an idyllic Kellerman’s summer to your table.
This is exciting, delicious East Asian-flavoured food you can make at home – even after a long day! Cooking in his London flat, Justin Tsang (aka Justin the Dustbin) shares his recipe creations online, making East Asian-flavoured food not just properly delicious, but simple, too. Using his expertise as a chef at his family’s Chinese restaurant, he brings together flavours from Korea, Hong Kong, Japan, China and more, to create dishes that will leave you feeling full but wanting to go back for more. Whether you’re after something fresh, spicy, comforting, zingy – or just want something ready in 20 minutes, there’s a guaranteed new favourite to discover in this 100-recipe cookbook.
Transport yourself to the sun-soaked shores of the Mediterranean with over 100 quick, effortless, and vibrant recipes all using just seven ingredients.
Sharing food is one of the purest human acts. Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between scene rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in ‘What I Ate In One Year’, Tucci records 12 months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself. Ranging from the mouth-wateringly memorable, to the comfortingly domestic, to the infuriatingly inedible, the meals memorialised in this diary are a prism for him to reflect on the ways his life, and his family, are constantly evolving. Through food he marks – and mourns – the passing of time, the loss of loved ones, and steels himself for what is to come.
Here is a collection of essays about food and its powerful link to identity, culture and community, from twenty exciting voices around the world. We hear about a family ritual of drying mango and pickling limes in India, and the search for a father’s favourite hotdog in North Carolina. We investigate Latino food in cinema and vegetarianism in Buddhist diets, the cultural appropriation of Chinese food and the effect of gentrification on Black communities. And we learn about the grassroots organisations fighting for change, for equality for farmers and for better mental health provisions in kitchens, where toxicity and micro-aggressions are rife.
Vegetarian recipes celebrating the food of Palestine, from the co-author of ‘Falastin, Jerusalem and Ottolenghi’. A homage to Palestinian food and culture, Boustany, is a solo cookbook from Sami Tamimi, Ottolenghi co-founder and champion of Palestinian food and culture. Boustany translates from Arabic as ‘My Garden’, and the down-to-earth, relaxed and plentiful recipes are reflective of Sami’s signature style and approach to food. Bold, inspiring and ever-evolving, Boustany picks up where Falastin left off, with flavour-packed, colourful and simple vegetable- and grain-led dishes; this is how Sami grew up eating – platters of aubergine and chickpeas with a spicy green lemon sauce and fragrant lentil fatteh that always tasted better the next day. These are the dishes he has known, loved, cooked and shared with friends.