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A comprehensive guide to cheese — history, technique, and recipes spanning the full range of a craft practised across cultures for millennia. Anne-Laure Pham and Mathieu Zouhairi’s authoritative Flammarion reference covers French traditions with particular depth alongside Italian, Swiss, and global cheese culture.

The definitive single-volume guide to French culinary tradition — from simple bistro classics to classical haute cuisine techniques. Vincent Boué and Hubert Delorme’s authoritative Flammarion reference covers the full range of the most influential cuisine in the world with precision and accessibility.

The essential whiskey cocktail guide — from Old Fashioneds and Manhattans to modern classics, covering bourbon, rye, Scotch, Irish, and Japanese whiskies. Kara Newman’s precise, enthusiastic reference helps enthusiasts choose the right whiskey and technique for every classic drink.

The essential gin cocktail guide — the definitive drinks every gin lover should know, from the perfect Martini and Negroni to modern classics. Kara Newman’s authoritative, concise reference covers technique, variation, and botanical profiles in a handsome format perfect for the home bar.

Life lessons and philosophy from the world’s leading chefs — on sourcing, precision, creativity, leadership, and what separates good from extraordinary. Shari Bayer’s Phaidon collection of culinary wisdom is essential reading for professional cooks and inspiring for anyone who takes cooking seriously.

Recipes and memories from Italy’s southern coastline — sun-drenched terraces, simple seafood, local wine, and cooking rooted in a profound sense of place. Amber Guinness’s stunning cookbook combines gorgeous photography, achievable recipes, and writing that transports you to the Amalfi Coast.

Jason Goldstein’s practical guide to cooking smarter — 101 techniques and shortcuts for cutting down on dishes, cost, and time in the kitchen. Professional knowledge for home cooks: how to repurpose, simplify, and build flavour efficiently without extra equipment or expense.

Over 70 recipes for simple, elegant bites designed to pair perfectly with wine — organised by wine style for effortless entertaining. Barbara Scott-Goodman’s practical, unpretentious guide makes wine and food pairing a genuine pleasure rather than a source of anxiety.

Snoop Dogg’s platinum cookbook — fried chicken, cocktails, holiday feasts, and crowd-pleasers, all in his unmistakable voice. Part recipe collection, part memoir, this Chronicle Books bestseller proved that Snoop’s talents extend well beyond the recording studio.

A Table in Paris by John Donohue (Abrams) — paintings and profiles of the restaurants, bistros, and cafés Donohue loves in Paris, capturing the specific quality of light in a particular brasserie at a particular hour, the relationship between red banquettes and mirrored walls, the way afternoon light falls across a zinc counter. A beautiful celebration of one of the world’s great food cultures — the ideal companion for any visit to Paris. Published by Abrams.

Vinegar and Oil: A Cook’s Guide (Lorenz Books) — the complete world of culinary vinegar and cooking oil: wine, cider, rice, balsamic, and sherry vinegars; olive, walnut, avocado, coconut, and sesame oils — each covered with history, production methods, tasting notes, and recipes demonstrating what it can do in the kitchen. The foundational flavour pair in cooking, treated with the depth and seriousness it deserves. Published by Lorenz Books.

Simply Delishaas by Dixya Bhattarai (DK) — the full breadth of South Asian culinary heritage — Nepali, Indian, and Pakistani recipes alongside diaspora cooking evolved in the West — presented with the confidence and specificity that come from cooking these dishes at home for a lifetime. Bold, comforting, and flavour-forward: the cookbook that finally gives South Asian cuisine the English-language treatment it deserves. Published by DK.

Cooking con Claudia by Claudia Romo Edelman (Abrams) — a personal cookbook from a lifetime between cultures: Mexican roots, international career, American home. Recipes drawing on the richness of traditional Mexican cooking alongside the influences of the wider world, with personal stories giving them meaning — a celebration of food as cultural memory and present-tense pleasure. Published by Abrams.

Healthy, Quick and Easy Meals (Abrams) — recipes that are genuinely nutritious, realistically quick, and actually delicious, drawing on the flavour principles of global cooking traditions to demonstrate that health and pleasure in food are not opposing goals. For busy people who want to eat well without spending their evenings in the kitchen — practical, flavour-focused, and genuinely useful. Published by Abrams.

Citrus: A World of Zest (Thames & Hudson) — the complete world of citrus cooking, from the history and botany of lemons, oranges, grapefruits, bergamots, kumquats, blood oranges, finger limes, and yuzu through the full range of savoury and sweet applications in traditions from Moroccan to Japanese, Sicilian to Mexican. Exceptional photography and recipes drawn from a global culinary tradition. An essential resource for serious cooks. Published by Thames & Hudson.