“Whether you are cooking for two people or for a gathering of friends and family, sharing is above all what life is about.” From Rukmini Iyer, the author of the best-selling The Roasting Tin series, comes India Express, a collection of 75 everyday recipes to add to your repertoire of Rukmini favourites. Expect a mix of classic and modern Bengali and South Indian curries, snacks, breakfasts, drinks, and more, and all with the same emphasis on minimum fuss, maximum flavour you know and love from Rukmini’s previous cookbooks.
Holly Jade is the founder of the multi-award-winning blog, The Little Blog of Vegan, and creator of the equally popular Instagram account of the same name, @thelittleblogofvegan. In her upcoming cookbook, The Little Book of Vegan Bakes, Holly shares 80 of her favourite cake, muffin, pastry and dessert recipes, successfully transforming traditional bakes into satisfying plant-based alternatives, and emphasising that there is no need to sacrifice texture or flavour in the quest for the perfect vegan bake.
Brimming with fast and simple recipe inspiration for every cook and every occasion, Easy does what it says on the tin. Author Chris Baber presents a collection of unintimidating recipes to guide you through everything from midweek suppers and weekend brunches to entertaining friends and family. Helping you to steer clear of the takeaway trap, Easy is all about making cooking a fresh and healthy meal from scratch the easier option.
In Fitwaffle’s Baking It Easy, social media baking sensation Eloise Head shares 100 of her easiest cakes, cookies, traybakes and puddings, half of which are made with only 3 ingredients and the rest with only 4 or 5. From everyday ideas to special occasion bakes, Eloise proves you don’t need endless ingredient lists and complicated techniques to deliver crowd-pleasing results. A mix of brand new and exclusive recipes and all-time favourites requested by her followers, these are simple bakes to delight and inspire with plenty of twists on time-honoured flavour combinations and enough speculoos-based recipes to satisfy even the most committed of fans.
Bake With Jack: Bread Every Day is all about making great bread, minus the fuss. With his many years of bread-making experience, Jack Sturgess has mastered all the tricks of the trade, and Bread Every Day is designed to let readers in on the secrets of a perfect loaf. This user-friendly book will help you to get your head around thirty kinds of bread, including classic sandwich loaves, bloomers, rolls, rye, ciabatta, focaccia, fruit breads and sweet buns, pitta and bagels, sourdough, and pizza dough. As well as these core bread recipes, readers will find 50 meal ideas to help you use up every last crumb of delicious homemade bread, from sandwiches and toasties to meatballs made with stale bread, soups topped with golden croutons, and doughnut offcuts served with chocolate and marshmallow dip.
If you’re a fan of US-based food publication Bon Appétit, you’ll recognise Andy Baraghani as the chef behind many of many its viral recipes. Known for his bold and unexpected flavour combinations, creative use of technique, and the melting pot of culinary influences he brings to his recipes, Andy has developed a unique style of cooking by continuing to ask himself what cook he wants to be. His debut cookbook invites you to ask yourself the same question as you make your way through the book’s 120 knockout recipes and absorb its essential advice on everything from layering flavours to contrasting textures. If you love cookbooks by Yotam Ottolenghi, Alison Roman, Samin Nosrat and Molly Baz, Andy’s cookbook is a must-add to your collection.
Anna Higham is the executive pastry chef at esteemed London institution, The River Cafe. In her debut cookbook, she presents a revolutionary approach to dessert making, encouraging the reader to taste, season and let key ingredients do the talking, just as they would with savoury cookery. With over 150 recipes spanning cakes, tarts, jams, meringues, ice creams and more, Anna teaches you the fundamentals of accomplished desserts, from taste and texture to seasoning and structure, in an approachable and unintimidating style. The Last Bite is also a celebration of cooking in time with the seasons, with suggestions for what to make with the stars of each season’s bounty, from elderflower in late spring to fig in early autumn.
