280 x 230 mm

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.

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.

Japan: The Cookbook by Nancy Singleton Hachisu (Phaidon) — over four hundred recipes presenting the full diversity of Japanese cuisine by an American who has lived in rural Japan for decades: kaiseki tradition, Tokyo street food, Hokkaido ramen, mountain hotpots, coastal seafood. The most comprehensive and most authentic Japanese cookbook available in English. An essential resource and a fascinating cultural document. Published by Phaidon.

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.

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.

Japanese Comfort Food by DK — the domestic, everyday dimension of Japanese cooking in recipes that are authentic without being intimidating: the ramen, the katsu curry, the miso soup, the onigiri. Accessible to Western home cooks with standard kitchen equipment, faithful to the flavours that make Japanese food beloved worldwide. Each recipe includes guidance on key Japanese ingredients and where to find them. The ideal introduction to Japanese home cooking. Published by DK.

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.