Rice and Nori Rolls

Rice and Nori Rolls excerpted from Eat Like a Monk: A Plant-Based Guide to Conscious Cooking and Mindful Eating by Jody Eddy. Photography by Waterbury Publications, Inc.

Eat Like a Monk: A Plant-Based Guide to Conscious Cooking and Mindful Eating by Jody Eddy

Embark on a culinary journey to more mindful and meditative mealtimes. With 50 plant-based recipes inspired by monastic kitchens across East, Southeast, and South Asia, Eat Like a Monk will teach you the joys of conscious cooking and how to embrace eating as an act of enlightenment.

Immerse yourself in the wisdom of the monastic kitchens of Japan, Korea, China, Thailand, India, and other countries, with dishes designed to nourish your body, mind, and soul. Sidebars on hospitality, sacred spaces, and temple rituals will teach you the joys and health benefits of conscious cooking and how to embrace eating as an act of enlightenment.

Recipes include pickled plum onigiri, jackfruit curry, samosas, lotus seed congee, and Buddha’s delight.

FOOD AS MEDITATION: Explore the art of conscious cooking and eating with insights into the traditions that have guided monastic kitchens for centuries. Discover mindfulness rituals, learn about sustainable farming practices, and find inspiration to create a more balanced and harmonious culinary lifestyle in your own home.

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Knobbly Chocolate Oat Cookies

Small Batch Cookies: Deliciously easy bakes for one to six people by Edd Kimber

“A brilliant idea for a book and a must-have.” – Nigella Lawson

There are times when nothing but a warm chocolate chip cookie will hit the spot. Bad day at work? Chocolate chip cookie. A great day at work? Chocolate chip cookie.

The need for an emergency solitary cookie or two can strike at any time, but baking recipes typically serve large groups, which is perfect for a party, a celebration or a crowd, but not when there’s just one (or two) of you and you would rather not spend the money on making a big batch or be faced with eating the same thing all week.

In Small Batch Cookies, Edd Kimber showed that good things really can come in small packages. For this new book he wants to focus on cookies, probably the easiest – and arguably most popular – kind of baking there is. Nothing has quite the allure of a cookie straight out of the oven! The classic cookie is chocolate chip, but there is no one single perfect version – the variations are endless and range from double and triple chocolate to dark chocolate and cherry, and white chocolate and lemon. Other less familiar but no less delicious types of cookie include vanilla, peanut butter, ginger, oat and raisin and coconut. The recipes also include vegan cookies and cookies for those with allergies and intolerances. (more…)

Isaan-Style Grilled Wings

Isaan-Style Grilled Wings excerpted from Tony Tan’s Asian Cooking Class Hardcover by Tony Tan. Photography by Mark Roper.

Isaan-Style Grilled Wings excerpted from Tony Tan's Asian Cooking Class Hardcover by Tony Tan

“You’ll always leave Tony’s classroom full – both of dim sum and a new perspective on Asian cooking. In this book, he’s sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.”
– Yotam Ottolenghi

“Tony Tan is an Australian national treasure.”
– Helen Goh

“An irresistible journey… where global spices and stories collide in some of the world’s most scintillating flavours.”
– Fuchsia Dunlop

“Tony Tan isn’t an authority on Asian food in Australia – he’s the authority on Asian food in Australia.”
– Pat Nourse

Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan’s Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches his contemporary, sometimes adventurous approach to the most important inspirational and evergreen dishes from Malaysia, China, Vietnam, Japan, Singapore, Indonesia, Thailand and beyond. From wok sensations to more elaborate dishes, street foods and original creations, Tan’s warmth, erudition and rigour set his food apart. He moves seamlessly between traditionally distinct cuisines, contextualising them for the home cook. (more…)

Green Chermoula Chicken with Yogurt and Radishes

Green Chermoula Chicken with Yogurt and Radishes excerpted from Sunlight & Breadcrumbs: Making Food with Creativity & Curiosity by Renee Erickson and Sara Dickerman. Photography by Renee Erickson.

Sunlight & Breadcrumbs: Making Food with Creativity & Curiosity by Renee Erickson and Sara Dickerman

James Beard Award-winning chef Renee Erickson explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively

After more than 25 years running award-winning restaurants, acclaimed chef Renee Erickson realised that she had started to lose touch with her creative side, which she had nurtured in art school and had always considered as key to her approach to cooking. She decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking.

Sunlight and Breadcrumbs highlights the beauty and creativity in making everyday food at home. To accomplish this, recipes are the jumping-off point―and there are more than 100 of Renee’s best here. But there are also essays that connect the dots between creative practices and the food she cooks. “Work in Progress” sidebars zoom in on the creative decisions made when cooking―the seasonal ingredients, textures, shapes, and colours that help make each meal a more thoughtful expression of life at that moment.

As this book shows, cooking can provide an outlet for meaningful personal expression, even when making decidedly straightforward preparations. Renee highlights the little, easy things that take a simple dish from nice to memorable―like the rich crunch of olive oil–toasted breadcrumbs on top of a hearty escarole salad―and persuades us to seek out and celebrate these details.

While offering a joyful look at creative expression, at its heart this is an approachable cookbook, filled with ideas for weeknight dinners, as well as more leisurely weekend meals. There are also celebratory snacks, including dips and go-to crostini toppings, and easy desserts. (more…)

Roast cauliflower raita

Roast cauliflower raita excerpted from Easy Indian Vegetarian: Delicious recipes for every day by Chetna Makan. Photograhy by Nassima Rothacker.

“Sometimes you can just pick up a book, flick through it, and know that it’s going to become a constant kitchen companion…Her recipes work and, more, are reliable purveyors of delight.'” — Nigella Lawson

Celebrating the incredible vegetarian food that India has to offer, Easy Indian Vegetarian delivers fresh, authentic Indian food for every day. You will find recipes for every occasion, with everyday ingredients and easy-to-follow instructions to help take the fuss out of dinner time.

CHAPTERS

Snacks: including Tomato Chaat; Mango Slaw; Chilli Pakora

Veg: including Yogurt Onion Curry; Papad Courgette Kadhi; Rainbow Chard & Pea Sabzi

Dal: including Black Dal; Chana Dal; Chickpea Yogurt Curry (more…)

Nigerian Salad

In Nigeria, the word “chop” is all about food and feasting and “chop chop” a nickname given to someone who loves to eat. And it’s no surprise Nigeria has an entire vocabulary dedicated to eating—with more than 50 nationally recognised languages and over 250 ethnicities, Nigeria’s food is as rich and diverse as its people. This book reflects the foodways’ incredibly flavourful complexity, ingredients, and recipes from all six regions, gathered and showcased in a highly photographic cookbook.

In Chop Chop, author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine to underscore the ingredients, flavours, and textures that make it not only beloved, but delicious and easy for the home cook. Featuring:

A COLLECTION OF CLASSIC AND TRADITIONAL NIGERIAN RECIPES: Think smoky spicy beef suya skewers, egusi soup with greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites, and sweet-tart hibiscus drinks, and more from across the country.
LEXICON OF NIGERIAN CUISINE: Learn how to shop and cook like a Nigerian and learn about the ingredients integral to Nigerian cuisine, like nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favourites of the south), and proteins that come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more.
ILLUMINATING CULTURAL AND HISTORICAL EXPLORATIONS: With headnotes and sidebars that give important cultural and historical context, including how Nigerian cuisine travelled the globe leaving its mark, you will learn the deep roots behind dishes and drinks, and global foodways connections.
STUNNING PHOTOGRAPHY: With gorgeous photos from Nigeria’s landscapes, food markets, and people, as well as beautiful photography of ingredients and finished dishes, Chop Chop is a cookbook to behold.

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Sweetened Roasted Vermicelli

Sweetened Roasted Vermicelli excerpted from Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani. Photography by Sanjeev Thakur.

Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani

Pakistan is a groundbreaking cookbook that explores the country’s many regional cuisines, making Pakistani food more accessible than ever to cook and enjoy at home. Thanks to shared borders with Afghanistan, China, India, and Ira, as well as a rich history of migration and trad, Pakistani cuisine draws upon a marvellous array of flavours and ingredients, making food one of the country’s finest qualities.

With recipes for sauces, chutneys, aromatic curries, and subtly spiced vegetables, Pakistan is the perfect introduction for readers new to the cuisine and a welcome reminder of beloved favourites for those already familiar. A showstopping cookbook to be read, savoured, and cooked from every night.

A few of the recipes that await: Spiced Chicken Dumplings, Lentil Fritters in Yogurt, Tangy Potato Curry, Slow-Cooked Lamb, Saffron-Infused Flatbread, and Parsi Wedding Custard.

Pakistan: Recipes and Stories from Home Kitchens, Restaurants, and Roadside Stands by Maryam Jillani is available at Amazon.com, Amazon.co.uk and Indigo.ca.

Sweetened Roasted Vermicelli

Seviyan

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Tomato-Olive Focaccia

MILK STREET BACKROADS ITALY by Christopher Kimball and J.M. Hirsch. Copyright © 2025 by CPK Media, LLC. Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love—and the ones you’ve yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street.

Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don’t stir their polenta, and they never labour over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta.

The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favourites that never crossed the Atlantic.

On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia’s olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all’assassina from Bari—spicy, charred, and made in one skillet. (more…)

Chocolate Sorbet with Warm Salted Dates

Chocolate Sorbet with Warm Salted Dates excerpted from Hot Date!: Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts by Rawaan Alkhatib. Photography by Linda Xiao.

Hot Date!: Sweet & Savory Recipes Celebrating the Date, from Party Food to Everyday Feasts by Rawaan Alkhatib

“The most sumptuous cookbook I’ve ever encountered…. Savor this book with your sweetheart, take yourself out on your own date: Hot Date! is a joy.”—The Paris Review

The first comprehensive cookbook on an ancient superfood and the cultures that revere it. Mesmerising and art-packed, Hot Date! features 99 mouthwatering, date-centered recipes that are the perfect mix of traditional favourites and inspired new creations.

This is not simply a cookbook about dates. It is a love song, a celebration of food and culture from a global perspective. Every page is a surprise in this highly colourful volume, with recipes ranging from Brooklyn to Babylon.

Author Rawaan Alkhatib draws inspiration from her Middle Eastern and Indian cooking background to bring a unique perspective to her topic. As a global citizen who has lived and travelled throughout the world, she explores both the significance of the fruit and its chameleon-like characteristics in cooking.

Divided into six chapters, Hot Date! features recipes that are big on flavour and low on fuss, ranging from Party Food (stuffed dates of all kinds!) to Breakfast; Mains; Soups, Salads & Sides; Sweets; and Drinks & Condiments (the Date Chili Crisp is a life changer). Informative sidebars that read like a scrapbook, how-to content, timelines, and historical snippets feature Rawaan’s watercolour illustrations, patterns, and elegant hand-lettering, exploring such topics as:

Date-growing cultures, history, and visits to date farms in Palm Springs, the United Arab Emirates, and Egypt
The evolution of the classic Palm Springs date shake
How date palms are pollinated (entirely by hand, to this day—millions of them!)
How to stuff dates
Dates at different stages of ripeness
Shopping and sourcing suggestions
Extensive suggestions for more reading to enter the world of the date

Hot Date! is doing away with the Western practice of viewing dates as a sugar-free substitute and instead gives the fruit the platform and profile it deserves: an entire book filled to the brim with praise, knowledge, and delicious recipes for date novices and connoisseurs alike. (more…)

Stuffed courgette

Stuffed courgette excerpted from Vegetarian Arab Cuisine by Ruth Salem Sader. Photography by João Farkas.

Vegetarian Arab Cuisine by Ruth Salem Sader

Vegetarian Arab Cuisine by Ruth Salem Sader is a culinary journey that brings the rich flavours of Middle Eastern cooking to the vegetarian table. As the granddaughter of Syrian and Lebanese immigrants, Sader was immersed in the aromatic world of Middle Eastern spices and dishes from a young age. Her personal transition to vegetarianism led her to explore and adapt traditional recipes, resulting in a collection that honours authentic flavours while catering to plant-based diets.

The cookbook offers a diverse array of recipes, encompassing pastes, yogurts, salads, stews, egg-based dishes, desserts, and beverages. Notable recipes include:

Lebanese Tabbouleh
Escarole in Olive Oil
Stuffed courgettes
Rice with Lentils
Fried Falafel Balls
Dried Apricot Candies with Almonds
Turkish Coffee with Cardamom

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Cool Food Dude

Rice and Nori Rolls

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Isaan-Style Grilled Wings

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Green Chermoula Chicken with Yogurt and Radishes

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Roast cauliflower raita

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Nigerian Salad

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Sweetened Roasted Vermicelli

Sweetened Roasted Vermicelli

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Chocolate Sorbet with Warm Salted Dates

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Stuffed courgette

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Sweetened Roasted Vermicelli

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