- Summer with Simon Gault – Simon Gault
Beloved chef Simon Gault shares his favourite recipes for simple, sensational food for the beach, bach and BBQ just in time for the Kiwi summer.
- Rick Stein’s Secret France – Rick Stein
Rick Stein returns to France after 50 years and shares his rediscovery of French food. Stein’s quest through the byways and backroads of rural France, has allowed him to serve up incredible recipes like chicken stuffed with mushrooms and Comte, grilled bream with aioli from the Languedoc coast, and much much more.
- Hungry – Jeff Gordinier
Feeling stuck in his life, New York Times food writer Jeff Gordinier met René Redzepi, the Danish chef whose restaurant, Noma, has been repeatedly voted the best in the world. Redzepi was at the top of his game but looking to set out for new places, flavours and recipes. This is the story of their four-year culinary adventure, including their time in Australia. Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became a ground-breaking form of artistry.
- Food of Sichuan – Fuchsia Dunlop
Almost twenty years after the publication of her landmark book Sichuan Cookery, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery. Accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world’s greatest cuisines.
- Fairytale Baking – Christin Geweke
Get lost in the magical world of baking with Christine Geweke’s recipes for exquisite cakes and desserts fit for a princess or a prince.
- The Little Women Cookbook – Louisa May Alcott and Wini Moranville
Fans of the classic book Little Women can indulge in the foods that were enjoyed by the characters. From Hannah’s Pounded Potatoes to Amy’s Picnic Lemonade, readers will find an abundance of delicious teatime drinks and snacks, breakfasts, lunches and dinners.
- Incredible Plant-Based Desserts – Anthea Chang
Anthea Cheng, best known for her Instagram @rainbownourishments shares her insider recipes from her boutique cake business in Canberra. Featuring delightful and showstopping vegan sweet treats, this book will satisfy everyone from the eager home cook to the experienced chef.
- The Atlas Cookbook – Charlie Carrington
Across the world, each established cuisine has an underlying backbone. Vietnamese food without fish sauce? Israeli cuisine without tehina? No chance, And yet so many dishes and ingredients cross borders. The Atlas Cookbook explores 20 Countries across four regions, with recipes that celebrate each location but embrace seasonal local ingredients. This is easy, vibrant food that inspires us to get creative in the kitchen and reminds us all what we have in common. Featuring food from Argentina, Bolivia, Brazil, Cambodia, China, Colombia, France, Greece, Indonesia, Iraq, Israel, Italy, Lebanon, Peru, Portugal, Spain, Syria, Thailand, Turkey and Vietnam.
- Food Artisans of Japan – Nancy Singleton Hachisu
An intimate, deep dive into Japan’s diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef’s food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and a common dedication to craft. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan…straight from the heart.
- Whole Food Cooking Everyday – Amy Chaplin
In Whole Food Cooking Everyday, Amy Chaplin shares ingenious recipes incorporating foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and plant-based foods. She shares her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of the base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customise it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavouring to keep a diet varied. Amy encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and most important, cook at home.
- Five Ingredient Vegan – Katy Beskow
From the author of 15 Minute Vegan, Five Ingredient Vegan showcases simple yet exciting recipes using five ingredients or fewer. It’s perfect for vegans and non-vegans alike looking for effortless ways to introduce plant-based meals into their everyday cooking.
Katy Beskow is the expert on making easy meals for home cooks – even if you’re not confident in the kitchen or with vegan cooking. Using ingredients available from your local supermarket and with a list of larder essentials, plus helpful tips throughout, you’ll have everything you need to fill food with taste and texture.
With 100 recipes covering basics, you too can get maximum flavour with minimal fuss – all with just five ingredients.
