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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.

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.

Tom Onions’ warmly personal cocktail guide — organised around occasions and moods rather than spirit categories, for aperitivo hour, late nights, and everything in between. Genuine enthusiasm and no pretension: drinks that should be fun to make and even more fun to share.

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.

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.

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.

Mexican: A Journey Through the Cuisine (Cabana) — a comprehensive Cabana cookbook presenting the full range of Mexican culinary tradition: pre-Columbian ingredients and techniques, Spanish colonial cooking, and the regional diversity of a country spanning tropical coasts, mountain valleys, and arid highlands. As diverse, as regionally specific, and as historically deep as any culinary tradition in the world — presented with Cabana’s characteristic visual richness. Published by Cabana.

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.