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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 authoritative guide to Bordeaux’s 1855 Grand Cru Classé system — each classified estate documented with maps, history, winemaking philosophy, and tasting notes. The Flammarion reference for understanding why Bordeaux has defined fine wine for over 150 years.

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.

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.

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.

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.

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.

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.

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.

Honey, What Do We Got? (Abrams) — a cookbook built around the art of improvisation: making something delicious from the ingredients at hand, understanding flavour principles deeply enough to cook without a recipe. Presents the techniques and flavour combinations that make this kind of cooking possible, building genuine kitchen confidence rather than recipe dependency. For cooks who want to understand their craft rather than just follow instructions. Published by Abrams.

Mocktail Hour by DK — over a hundred mocktail recipes that take full advantage of the extraordinary range of non-alcoholic spirits, shrubs, syrups, and botanical preparations now available, with clear instructions, beautiful photography, and the flavour context that allows creative adaptation. Classic cocktail formats reimagined without alcohol, original creations, and mocktail menus for specific occasions. Essential for thoughtful hosts and mindful drinkers. Published by DK.

Vegan: Over 100 Inspiring Plant-Based Recipes by DK — plant-based cooking at its most exciting, drawing on food traditions from around the world to demonstrate what vegetables and plant ingredients can achieve when treated with genuine culinary respect. Beautiful photography and clear instructions. Whether you are fully vegan or simply curious about eating more plants — this cookbook will change how you think about vegetables. Published by DK.

Master the art of signature cocktail creation with Amanda Schuster’s expert guide to mixology. This sophisticated bartending resource combines traditional techniques with modern innovation, perfect for both professional mixologists and home cocktail enthusiasts. Discover the secrets behind crafting memorable drinks that showcase personal style and elevate any gathering into an extraordinary experience.

Vegan at Home by Solla Eiriksdottir brings the art of plant-based cooking directly to your kitchen with accessible yet sophisticated recipes. This Phaidon Press cookbook transforms everyday ingredients into extraordinary vegan meals, proving that ethical eating can be both delicious and practical. Perfect for anyone exploring plant-based cuisine or seeking fresh culinary inspiration.