Cookery / food by ingredient: pasta & noodles

Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.

A beautiful new edition of seminal work Sri Owen’s Indonesian Food with 20 new recipes to reflect the updates in Indonesian cuisine over the last 20 years.

Good Time Cooking will be your saviour anytime you find yourself hosting, from date night to game night, to feeding a crowd, this book will have you prepared to create simple yet impressive multi-course meals so you can always have the confidence in the kitchen and find the time to enjoy your own dinner party too.

The only seasonal cookbook needed for cooking and entertaining, from South London’s chef-vanguard Michael Davies.

In Gennaro’s Verdure, Gennaro transforms humble vegetables from side dish material into the hero of the plate, using punchy flavours from staple ingredients in his unique and much loved Italian style.

Eclectic, playful and delicious. – Yotam Ottolenghi

A vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.

In an era of excessive convenience and disposable food waste, Gennaro’s Cucina could not come at a better time – you will learn how to use simple ingredients in inventive ways, eat seasonally, spend less and, ultimately, eat better.

Veganistan is a brand new volume from Sally Butcher following the silk trail started by Veggiestan and Persepolis.

From crisp and zingy salads, to fresh and comforting rice bowls, and tangles of tasty noodles as well as plant-based bowls and stir fries, Bowlful will satisfy all your cravings, with 90 easy to follow recipes by Norman Musa. This book celebrates the fresh and diverse flavours of Asia distilled in deliciously simple bowl food.

A vibrant celebration of the vegetables and fruits of Italy in all their seasonal glory.

Veggiestan, ‘the land of vegetables’ refers to the Middle Eastern region that merits such a name; a region that is bubbling, simmering and bursting with vegetarian traditions and recipes – much like this book.