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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 essential vodka cocktail guide — from Espresso Martinis and Moscow Mules to sophisticated modern classics. Kara Newman’s authoritative, compact reference showcases vodka’s versatility and clean-canvas quality with precise recipes and guidance on choosing the right spirit for each drink.

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.

Wine’s entire history told through infographics, maps, and visual storytelling — from ancient Near Eastern origins through medieval monasteries, Bordeaux’s rise, and the natural wine revolution. Benoist Simmat’s beautifully designed graphic history makes one of the world’s most complex subjects genuinely accessible and fun.

50 beautifully illustrated recipe cards for better coffee — from perfect espresso to inventive iced drinks, coffee cocktails, and baking projects. Vivian Nguyen’s practical, enthusiastic guide covers every brewing method and makes a perfect gift for anyone serious about their morning ritual.

55 baking recipes from Snoop Dogg — cookies, cakes, brownies, and more in his unmistakable, relaxed voice. Entertaining to read and practical to cook from, a follow-up to From Crook to Cook that proves Snoop’s culinary talents extend to baking and that recipe books can have genuine personality.

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.

Anthony Bourdain’s definitive guide to classic French brasserie cooking — the food that shaped his professional identity at New York’s Les Halles restaurant. Precise recipes, irreverent voice, and genuine love for honest, abundant cooking. A 20th anniversary edition of a culinary classic.

An intimate journey into Julia Child’s legendary kitchen, donated to the Smithsonian Institution. Curator Paula J. Johnson explores the famous space — its tools, design, and stories — revealing what this extraordinary room tells us about the woman who transformed American food culture.

From the founders of Speed Rack, the acclaimed all-female bartending competition, comes a definitive cocktail guide packed with winning recipes and expert technique. Ivy Mix and Lynnette Marrero share the knowledge that has shaped the best female bartenders in the industry.

Home-Made Cheese: Artisan Cheesemaking Made Simple by Paul Peacock (Lorenz Books) — a comprehensive guide to home cheese-making from simple fresh cheeses ready in hours (ricotta, cottage cheese, cream cheese) through the aged hard cheeses requiring weeks of careful management. One of the most rewarding and most accessible of the traditional food crafts, producing freshness and flavour that commercial production cannot match. Published by Lorenz Books.

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.

Peru: The Cookbook by Gastón Acurio (Phaidon) — over five hundred recipes presenting the full range of Peruvian cuisine by the chef who has spent three decades arguing for its place among the world’s great culinary traditions. Indigenous, Spanish, African, Chinese, and Japanese influences; extraordinary biodiversity of ingredients; every region and every tradition covered. The definitive Peruvian cookbook — indispensable for anyone serious about one of food’s most exciting traditions. Published by Phaidon.

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.