May 2018 New Cookbooks Review

Cookbook publishing slows down a bit from May until July which is bittersweet. I love the rush of books but also find the slower months leaves more time to dig into new titles more deeply. This month was a bit smaller in number but I’ve weeded through about seventy-five books to bring you those titles you should know about!

If you are wondering what the remainder of 2018 has in store, my preview post contains a breakdown of the titles by month and I frequently update it. A friend mentioned that he so appreciated this comprehensive listing because in the past he would spend hours searching for cookbooks and now I’ve done all the work. I’m a giver.

Before I get to our roundup, a few housekeeping reminders:

  • Please make sure you have entered all our giveaways, there are some exciting promotions up and more are coming! I am working hard to include as many regions as possible and again we are at the mercy of our publishers. You will note extra entries in the Rafflecopter form such as visiting our publishers’ and authors’ social media pages, so please show our appreciation for their efforts by paying those sites a visit. If you have any trouble entering the contests, see our step-by-step help post.
  • Have you joined our cookbook clubs? Read our latest summary and come have fun with us while we cook and bake from new selections each month. We offer online recipe options as well so that everyone can participate.
  • Have you been enjoying our and ? Find out more information on this new exciting feature here and be sure to look for these buttons throughout our posts.
  • If an author has events on our calendar, please look for this icon which will take you to that author’s particular events.
  • Lastly, each Sunday, I compile a listing of Kindle cookbook deals and I update that post throughout the week when additions are made and/or deletions. Having a Kindle version available to read while traveling or making a decision to buy the hard copy is wonderful, especially at such great prices.

Now let’s talk about this month. Check the blog frequently as promotions are planned for most of these titles and be sure to follow us on social media (buttons on right lower side bar on the home page – photo right). If you would like to order any of these titles, using our affiliate links (right beneath the social media buttons) or the button on the book details page, you will help to support EYB and our indexing efforts (as well as help us to include worldwide options in some promotions). Each author that has events scheduled has a link at the end of the book blurb. Most of our titles are released in multiple regions and worldwide sellers such as Book Depository make more of these titles available to more members.

This month has Diana Henry’s How to Eat a Peach and DaVittorio, a stunning Italian cookbook from the iconic restaurant by the same name arriving in the US. Feast by Anissa Helou is outstanding as are the new releases from Phaidon – Aska and The Indian Vegetarian Cookbook. May also brings Soul: A Culinary Evolution in 150 Recipes and Secrets of the Southern Table: A Food Lover’s Tour of the Global South to give us a taste of the South and we have loads of barbecue, burgers and outdoor-focused cooking titles to entice you this month. Let’s get started.


Diana Henry’s new book How to Eat a Peach: Menus, Stories and Places was released last month in the UK and arrives this month in the US. This may be my favorite Diana Henry title to date (and I love them all). This beautiful book contains many of Diana’s favourite dishes in menus that will take you through the year and to different parts of the world.

Feast: Food of the Islamic World by Anissa Helou, the award-winning chef and authority on the cooking of North Africa, the Mediterranean, and the Middle East, shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. I cannot say enough about how incredible this book is – encyclopedic while beautiful, stunning photographs and the cuisine of the Islamic world brought to our fingertips. Another best book of 2018, if not the best.

Secrets of the Southern Table: A Food Lover’s Tour of the Global South
by Virginia Willis shares a contemporary collection of Southern recipes from the Southern-cooking specialist, accompanied with a fascinating tour of Southern food purveyors and influencers.

DaVittorio: Recipes from the Legendary Italian Restaurant by Enrico Cerea and Roberto Cerea is a must-have cookbook for lovers of fine Italian cuisine. Founded in 1966 by Vittorio Cerea, Da Vittorio is today one of the most beloved restaurants in Italy. The first-ever cookbook from the Michelin three-star institution, this volume presents fifty never-before-published recipes adapted for discerning home chefs. This title was published in Italy in November and is truly stunning.

Boqueria: A Cookbook, from Barcelona to New York by Marc Vidal and Yann de Rochefort with Zack Bezunartea is the definitive cookbook of the celebrated Boqueria restaurants, inspired by the best of Barcelona tapas. New York City’s famed Boqueria restaurants capture the essence of Barcelona tapas – that savory, salt-crackling, lip-smacking bite that pairs so well with wine and friends. For more information see our promotion for this title and enter to win a copy.

Just Cook It!: 145 Built-to-Be-Easy Recipes That Are Totally Delicious by Justin Chapple is a collection of 125 mouthwatering recipes like Avocado pizza with dukka and Stovetop mac-n-cheese with bacon breadcrumbs, with Justin’s signature time-saving tips and hacks throughout.

Soul: A Culinary Evolution in 150 Recipes by Todd Richards shares the James Beard nominated author’s unusual take on soul food, exploring new approaches to fundamental ingredients like collards, pork, sweet potatoes, and more.

Home Front Cooking: Recipes, Wit, and Wisdom from American Veterans and Their Loved Ones by Tracey Enerson Wood, Beth Guidry Riffle and Carol Van Drie brings you a collection of treasured family recipes and photographs from military service members past and present, and their loved ones. Recipes are accompanied by brief stories and memories related to the recipe, military service, and/or lifestyle. All profits go to the Robert Irvine Foundation in support of veterans.

Flavor Bombs: The Ingredients and Techniques That Make Taste Explode by Adam Fleischman and Tien Nguyen is bad boy exciting. The founder of the national empires Umami Burger and 800 Degrees Pizza shows us in this book how to detonate flavor in beloved dishes using ordinary ingredients high in umami.

Farm Girl In The City: Of Food and Love by Bonnie McDaniel uses flavorful ingredients from your garden or farmer’s market to create beautiful food that will keep your family and friends coming back for more. It is gorgeously photographed with approachable recipes. Farm Girl In The City will appeal to the farm or city cook in all of us. 

So French So Sweet: Delectable Cakes, Tarts, Cremes and Desserts by Gabriel Gaté was previously released last year in Australia. This gorgeous book comes to the US delivering Gate’s love letter to patisserie, baking and sweet treats. These are the chef’s most treasured sweet recipes including exquisite cakes and tarts, refreshing sorbets and fruity desserts, scrumptious ice creams, mousses and cremes and heavenly warm desserts. With a focus on fresh seasonal ingredients and home-style cooking, Gabriel shows just how simple it is to create classic French desserts at home.

Inspiralized and Beyond: Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals by Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters. Now, for the very first time, she is going beyond spiralizing. In this book the author shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home.

The Vintage Baker: More than 50 Recipes from Pecan Butterscotch Curls to Sour Cream Jumbles by Jessie Sheehan takes recipes from vintage recipe booklets from the early to mid-20th century and recasts them as a contemporary baking cookbook with a cool, modern edge. The book is illustrated with images of vintage baking booklet art and photography of many of the modern versions of the recipes.

BOSH! The Cookbook by Ian Theasby and Henry David Firth shares more than 100 of the authors’ favorite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts, and incredible sharing cocktails. The book is jam-packed with fun, unpretentious and mega satisfying recipes, easy enough to be rustled up any night of the week. It’s enough to convince the staunchest of carnivores to give plants a whirl. It was released in the UK last month.

Margaritaville: The Cookbook: Relaxed Recipes For a Taste of Paradise by Carlo Sernaglia and Julia Turshen is the first ever cookbook from the beloved world of Margaritaville featuring laid-back favorites like the explosively good Volcano nachos and the heaven-on-earth-with-an-onion-slice Cheeseburger in paradise, alongside more sophisticated options that will wow your guests such as Coho salmon in lemongrass-miso broth.

Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table by Elizabeth Minchilli looks at all the different aspects of Italian food culture. Whether it’s pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.

Easy Culinary Science for Better Cooking: Recipes for Everyday Meals Made Easier, Faster and More Delicious by Jessica Gavin is a practical and unique cookbook will help take your cooking to the next level by uncovering the science behind cooking great food. Recipes will be infused with Jessica’s food science knowledge, and categories include 15-minute recipes, recipes by technique/device (slow cooker, pressure cooker), baking and more.

A Burger to Believe In: Recipes and Fundamentals by Chris Kronner and Paolo Lucchesi is a deep-dive into the art and philosophy of making the perfect hamburger with recipes for game-changing burgers and all the accoutrements from the cult favorite Oakland restaurant KronnerBurger.

Fire Food: The Ultimate BBQ Cookbook by Christian “DJ BBQ” Stevenson will help you ace the art of handling live fire so that you can cook, grill and smoke meat, fish and veg that’s out of this world. Pitmaster DJ BBQ covers all the basics of cooking over coal and wood, shows you how to perfect classic recipes and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon-spiked gravy. There are fish dishes, veggie grills, and enough invention to see you through summer and well into winter. In fact, DJ BBQ takes inspiration from around the world (from Central America, via the Baltics, to North Africa), as well as the many BBQ chefs, gauchos, artisans, and pitmasters he’s met along the way. Your cookouts will never be the same again! This title is being released in the US, UK and AU.

Lunchbox Salads: More Than 100 Fast, Fresh, Filling Salads for Every Weekday by Naomi Twigden and Anna Pinder shares easy recipes for satisfying make-ahead salads, dressings, and veggie-packed meals, each 30 minutes or less to prepare, with 10 ingredients or fewer. This title was previously released in the UK.

Project Fire: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’Mores by Steve Raichlen is being released this month in both paperback and hardcover versions. This new titles delivers everything from breakfast to cocktails all with fire.

Hot Dogs, Hamburgers, Tacos & Margaritas: 130 Fun Recipes by Steve Burggraf, Guillaume Pagliano. Alexandre Auriac and Elsa Launay shares more than 100 recipes, from quick and easy to classic to more gourmet fare, including some more unusual ingredients, this book brings all of your fast-food favorites together in one place. This title is being released in the US and AU.

A Taste of Cuba: A Journey Through Cuba and Its Savory Cuisine, Includes 75 Authentic Recipes from the Country’s Top Chefs by Cynthia Carris Alonso takes the reader on a ride through Havana and around the country, as they stop in Cuba’s twenty top restaurants and paladares – private, family owned establishments – along the way. Inside you’ll see why Cuba’s chefs are world-class resourceful and inventive, adapting their dishes based on the changing ingredients available on the market, and the chefs will share easy-to-follow instructions for you to make their best appetizers, main courses, desserts, and drinks in your home. Cuban cuisine is red hot right now and this book doesn’t disappoint.

The New Spanish: Bites, Feasts, and Drinks from a New York Kitchen by Jonah Miller and Nate Adler takes a playful approach to the cuisine of Spain, one calibrated to the way we eat today. The book aims to slip Spanish foods into your everyday kitchen vocabulary. Authors Miller and Adler know their stuff (they’ve traveled extensively in the old country), but they’re mixing up the rules. Don’t look for the same-old tapas and sangria here. This book will be released in the UK next month.

How to Grill Everything: Simple Recipes for Great Flame-Cooked Food by Mark Bittman is the ultimate grilling guide and the latest in the author’s acclaimed How to Cook Everything series. All of Bittman’s work is indexed for our members and we are currently indexing this latest tome.

Cool Smoke: The Art of Great Barbecue by Tuffy Stone is the five times Barbecue World Champions’ guide to all things barbecue. With mouthwatering recipes, over 200 hundred color photos, essential guides to cookers and equipment, and expert advice, this is the definitive guide to all things barbecue.

Short Stack Chevre: Vol 33 by Tia Keenan is the latest addition to the Short Stack family from the author of The Art of the Cheese Plate. This is the first edition dedicated to cheese and focuses on one of the most beloved, versatile cheeses out there. Chevre, the soft, tangy goat cheese, goes much further than a cheese plate, as author and cheese expert Keenan shows with recipes like Chevre beignets, Snap peas with chevre ranch dressing, and Curried chevre straws.

The Foreign Cinema Cookbook: Recipes and Stories Under the Stars by Gayle Pirie and John Clark features 125 signature dishes from the distinctive North African, California-Mediterranean menu from the San Francisco icon.

Infused Booze: Over 60 Batched Spririts and Liqueurs to Make at Home by Kathy Kordalis teaches the reader how to create delicious flavored spirits to enhance your cocktails and brighten up any home bar. This title is being released in the US and UK.

Sourdough: Four Days to Happiness by Martina Goernemann is being released in the US and Germany from Prestel. This is a beautiful book that includes valuable tips from professional bakers around the world. Whether it’s carving out time in a busy day, contemplating the miraculous combination of flour, spices, and water, or painstakingly searching for the optimum conditions, bakers at every level will take away something valuable from this nourishing guide to living well through sourdough.

The Wicked Healthy Cookbook: Free. From. Animals. by Chad Sarno and Derek Sarno delivers to readers 129 recipes for everyday meals and fancy dinner parties alike and also shows us how to kick back and indulge now and then, with drool-inducing recipes.

A Cookie to Celebrate: Recipes and Decorating Tips for Everyday Baking and Holidays by Jana Douglass is your guide to all things cookie decorating. Recipes and Jana’s countless tips will make you the star of the cookie swap this season.

The Cultured Club: Fabulous Fermentation Recipes by Dearbhla Reynolds was previously released in 2016 in Ireland and shows readers how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.

Mouneh: Preserving Foods for the Lebanese Pantry
by Barbara Abdeni Massaad is the book I have been waiting for! Barbara’s work is spectacular and this guide has been out of print and hard to find. The shipment of the books has been delayed but I am assured that this book will be in stock by June 1st.

Other titles of interest include:


Eating Local in the Fraser Valley: A Food-Lover’s Guide, Featuring Over 70 Recipes from Farmers, Producers, and Chefs by Angie Quaale Canada delivers the culinary richness of British Columbia’s Fraser Valley. Guided by the farmers, producers, and chefs who live there it features more than 70 locally-inspired recipes. This combination cookbook and guidebook is the perfect companion to one of Canada’s most celebrated food and wine regions.

The Wickaninnish Cookbook: Rustic Elegance on Nature’s Edge by Wickaninnish Inn celebrates the innovative dishes, (and the stories behind them), that have made the hotel’s The Pointe restaurant an award-winning dining experience, and paints a vivid picture of spectacular natural surroundings, west coast life, and scenic sea-to-table dining. Memorable recipes at the Wick as well as signature recipes from former and current chefs.

In Good Company: Easy Recipes for Everyday Gatherings by Corbin Tomaszeski finds the perfect balance between homespun fare and elegant meals perfect for entertaining. Find out more on our promotion post and be sure to enter our giveaway open to US and CA. 


Aska by Fredrik Berselius is the debut cookbook from the internationally acclaimed Swedish chef of the two Michelin-starred Brooklyn restaurant, Aska. Please remember Eat Your Book members receive 30% off Phaidon titles when using the link provided.

The Indian Vegetarian Cookbook by Pushpesh Pant delivers fresh, delicious, easy Indian vegetarian dishes from the author of Phaidon’s global bestseller, India: The Cookbook. Please remember Eat Your Book members reeive 30% off Phaidon titles when using the link provided.

The Long and the Short of Pasta Over 70 of Italy’s Favourite Recipes by Giancarlo Caldesi and Katie Caldesi showcases the best Italian pastas from across the country. With dishes from Tuscany to Rome, this book brings to life the soul of Italy. The pasta recipes from this title were taken from various of the authors’ numerous titles.

The Cook’s Kitchen: Traditional Culinary Skills, From Breadmaking and Dairy to Preserving and Curing by Alison Walker covers all aspects of the cook’s kitchen, from the simple pleasures of baking bread and cakes, to curing, dairymaking, bottling, potting and preserving.

Casablanca: My Moroccan Food by Nargisse Benkabbou is being released in the UK and in the US in June. This book features recipes for simple and satisfying dishes such as Artichoke, baby potato & preserved lemon tagine, Sticky ras el hanout & peach short ribs and Buttermilk chicken kebabs. Also featured are tasty western classics with a unique Moroccan twist: try your hand at Orange blossom, beetroot & goats’ cheese galette, Roasted almond & rainbow couscous stuffed poussin and Moroccan mint tea infused chocolate pots. Nargisse breathes new life into Moroccan cuisine, blending that authentic Moroccan spirit and the contemporary to create accessible recipes for the everyday.

Flour: From Grains and Pulses to Nuts and Seeds by Christine McFadden explores the way in which flour has been a staple part of our diet, and provides a comprehensive look at the alternatives to traditional wheat flour. With an increasing and at times bewildering choice of flours available online and in shops, this book follows a usable A-Z format, providing a CV of sorts for each flour (including plant source, gluten/protein content, flavour profile and how best to use).

Death by Burrito by Shay Ola delivers delicious modern recipes from the revolutionary Mexican eatery based at the Catch bar in the heart of Shoreditch, with a new branch recently opened in central London. A far cry from the Tex-Mex style of Mexican fast food, where cheese and chopped beef dominate, the dishes in Death by Burrito put taste first – the truly exceptional range of starters, main meals and sides prioritizes fresh, vibrant flavors: Smoked Beef Short Rib Mole Tacos, Deconstructed Guacamole with Blue Corn Tortillas and Crab Cakes are delicious also look stunning on the plate. This title has been previously released in the UK and we will be indexing this book soon.

John Torode’s Sydney to Seoul: Recipes and Tales from my Travels in Australia and the Far East by John Torode, the masterchef of Australia and the Far East, shares his knowledge and passion that will excite and inspire anyone who loves a Thai curry, nasi goreng or Aussie brunch. John’s food is uncomplicated, quick and easy, but always full of flavour, fun and perfect for family feasts or social gatherings.

Berber & Q by Josh Katz is the debut cookbook from an ex-chef at Ottolenghi and shares over 120 of the very best, lip-smackingly good barbecue recipes. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable.

The Curry Guy Easy: 100 Fuss-free British Indian Restaurant Classics to Make at Home by Dan Toombs delivers the secrets of fuss-free curries, ones that can be made in half the time but still taste as good as the takeaway. Dan has spent years researching the methods and secrets of Indian chefs and here he distills that knowledge into a fabulous collection of 100 simple, delectable dishes.

The Happy Pear: Recipes for Happiness by David Flynn and Stephen Flynn is crammed with recipes to make you happier – including a huge section of economical easy dinners that can be rustled up in 15 minutes.

Barcelona Cult Recipes by Stephan Mitsch delivers Catalonia’s buzzing metropolis through its famed local dishes. Take a journey with Stephan Mitsch into this melting pot of cultures and savour 120 glorious authentic recipes of Catalan cuisine, from the rustic wine cellars, hidden kitchens and stylish tapas bars of this cult city. This title is being released in the UK and AU.

Happy Food: Fast, Fresh, Simple Vegan by Bettina Campolucci Bordi is being released in the UK this month and comes to the US in July. Bordi shares a collection of easy and delicious plant-based recipes that anyone can incorporate into their busy life. Whether you’re looking to eat more veggies or have decided to turn vegan but don’t want to compromise on taste, this is the book for you.

Made in London
by Leah Hyslop offers a joyful celebration of the city and its food, past and present. The book features recipes invented in the city; such as the 18th century treat Chelsea buns (a favourite of King George II) and Omelette Arnold Bennett, created for the famous writer while staying at the Savoy Hotel. Alongside these are new, exciting dishes, inspired by the Leah’s eating adventures around the capital: such as a mouthwatering Pimm’s and lemon curd trifle, an unusual goat’s cheese and cherry tart and an easy twist on Indian restaurant Dishoom’s iconic bacon naan, one of the best brunches in London.

Fire Food: The Ultimate BBQ Cookbook by Christian “DJ BBQ” Stevenson will help you ace the art of handling live fire so that you can cook, grill and smoke meat, fish and veg that’s out of this world. Pitmaster DJ BBQ covers all the basics of cooking over coal and wood, shows you how to perfect classic recipes and delves into more inventive cookout delights including a BBQ spaghetti Bolognese, and poutine with bourbon-spiked gravy. This title is being released in the US, UK and AU.

Goat: Cooking and Eating by James Whetlor tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture, and showcases the best recipes from around the world using this fabulous beast. Utterly delicious cooked fast and lean or slow-cooked in curries, stews, braises and roasts, from kebabs to stir-fries to sausages, goat is the one meat we should all be eating more often. With 100 dishes created by Cabrito’s founder Whetlor, plus a foreword by Hugh Fearnley-Whittingstall, and guest recipes from world-renowned chefs including Yotam Ottolenghi, Gill Meller and others, this is a ground-breaking, bold cookbook.

Max’s Sandwich Book: The Ultimate Guide to Creating Perfection Between Two Slices of Bread by Max Halley and Ben Benton will level up your sandwich game. Max owns Britain’s most amazing sandwich shop. After working in some of the country’s best restaurants, he realised that the sandwich, humanity’s greatest invention, was due a renaissance. So Max decided to open his own place and reinvent the sandwich forever. This book shares 100 recipes that brings the sandwich to center stage.

Cauliflower: Over 70 Exciting Ways to Roast, Rice, and Fry One of the World’s Healthiest Vegetables by Oz Telem shows readers how this amazing ingredient can be prepared and cooked with over 70 delicious and easy recipes. From a quick 5-minute Cauliflower Tabbouleh to an elegant Linguine with Cauliflower Ragu, this book showcases recipes fit for every occasion. Highlighting the many different varieties of the brassicas family, and its history, Oz also talk you through the basic techniques such as cutting florets, making cauliflower ‘grains’, and even how to make a tasty stock using off-cuts from the vegetable. Featuring recipes for snacks and starters, soups, salads, Middle-Eastern inspired meals, and comforting pastries and pies, Cauliflower is a true celebration of this incredible super vegetable.

Masala: Indian Cooking for Modern Living by Mallika Basu shares recipes, techniques and shortcuts so you can cook with real Indian flavours without compromising on taste or texture. I am looking forward to this book. 

Eating Well Everyday by Peter Gordon is the newest title from the Godfather of fusion cooking. Here Gordon utilizes easily sourced ingredients and simple methods to create over 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting.

Other titles of interest include:


XXL: Epic Food, Street Eats and Cult Dishes from Around the World by Billy Law (anything by Billy Law is mind-blowingly good) is a cookbook big on size and flavor and calories too. This book is not for the health conscious – it is the perfect book for those who enjoy the deeply satisfying first bite of a juicy cheeseburger, the crunch of Korean fried chicken or a guilt-free spoonful of fried apple pie and double cream. Food is meant to be enjoyed!

Tokyo Local: Cult Recipes from the Streets That Make the City by Caryn Liew and Brendan Liew captures the vibrant heartbeat of a city obsessed with food. Tokyo is an explorer’s dream and a food lover’s paradise. Featuring a gorgeous combination of studio and street photography, Tokyo Local brings you seventy recipes for the dishes that define the city. The book is divided into chapters “Early”, “Mid”, and “Late,” to create a sense of the city and the food that drives it at all times of the day. The focus of the recipes is on delicious but approachable food designed to be enjoyed with friends, so you can capture the magic of Tokyo at home.

Hot Dogs, Hamburgers, Tacos & Margaritas: 130 Fun Recipes by Steve Burggraf and Guillaume Pagliano and Alexandre Auriac and Elsa Launay shares more than 100 recipes, from quick and easy to classic to more gourmet fare, including some more unusual ingredients, this book brings all of your fast-food favorites together in one place. This title is being released in the US and AU.

Slow Cooker Vegetarian: Healthy and Wholesome, Comforting and Convenient by Katy Holder shares recipes that are all vegetarian and many provide a complete balanced meal, including vegetables, beans and pulses, with no need to for additional protein.

South Africa

Eat Lekker: For Goodness Sake by Inè Reynierse is a culinary feast of a book for the whole family packed with nutritionally rich, seasonal recipes that are inspirational but achievable, and an easy way forward.

Just Add Rice: Stories and Recipes by a Taiwanese South African by Ming-Cheau Lin is about Taiwanese cuisine, which seeks balance and harmony in taste, texture and nutritional value. But it’s also about home cooking, about familiarity and comfort and celebrating culture – recipes that connect the author to her parents when they lived in another city and in a distant country.

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