We’ve got some fantastic new cookbooks coming this spring; from pizza and Italian classics to BBQ hacks and Scandi open sanwiches!
Looking for less of a rigid regime, and more of an organic way to eat a mainly vegetarian diet? Delve into this collection of deliciously versatile modern recipes, with simple options for switching meat or fish in or out as the mood takes you, or adapting for a vegan diet.
A celebration of garlic from festivals to folklore from celebrated food journalist and broadcaster Jenny Linford. This stunning collection features more than 65 delicious recipes that take their inspiration from around the world, including ideas for snacks, meat, poultry and fish plus pasta and breads.
The Italian Kitchen by Maxine Clark
With good ingredients, a little basic cooking knowledge and a big warm cook's heart, you will be ready to cook the best Italian food. Beginning with the basic principles and moving on to more sophisticated recipes, the masterclasses cover everyday foods as well as more ambitious dishes.
Affordable, sustainable, good for gut and overall health, good for the environment, a solution to eating less meat, packed with protein and fibre – pulses are the future of home cooking. Covering dried, canned and jarred, and including recipes featuring meat, poultry and fish, this book demonstrates how easy it is to cook with pulses.
Napoli on the Road by Michele Pascarella
Delicious recipes for modern seasonally inspired, Neapolitan-style pizza from The World's Best Pizza Maker. The book offers 65 delicious recipes for pizza, organised by season, as well as Neapolitan-style street food and stories of Michele's early life growing up in Southern Italy.
When it comes to BBQ there is no better teacher than fire-cooking supremo Marcus Bawdon. Learn how to cook tempting and exciting food over charcoal and flame in your own backyard, with recipes catering for meat-eaters, veggies and vegans alike.
La Cocina Vasca by María José Sevilla
An introduction to Basque Country cooking, ranging from bite-sized tapas known as pintxos to more substantial fish and meat plates as well as delicious desserts, including the legendary Basque Cheesecake. Illuminating essays also shine a light on the most interesting aspects of historical food traditions, as well as the modern scene.
This indispensable how-to guide will provide everything you need to know to create the best open sandwiches and inspire you to find new and delicious flavours to try at home. Chapters are divided into Fish, Cold Cuts, Veggie, Sweet & Cheese and Breads, Sides & Toppings.
Korea is often described as having a balli, balli culture – balli translates to 'quickly'. Known for its bold flavours, Korean food has a balance of sweet, spicy and umami notes. All of this combines to create this collection of speedy, yet incredibly tasty Korean dishes using all the classic Korean ingredients such as gochujang, kimchi and sesame.
Dolci Italiani by Ursula Ferrigno
Over 70 irresistible recipes for Italian desserts, cakes, tarts, pastries, gelato and more! From creamy and indulgent, to light and refreshing, the authentic recipes in this book cater to all tastes. Bestselling author Ursula Ferrigno imparts her knowledge of Italian cuisine through her passion for Italian food.