Containing few recipes, this is more a collection of writings on food and drink than a cookbook. This collection was created to appeal not only to those who have cooking in mind but also to those who want to learn more and are interested in what they eat
and drink.

This recipe book delivers classic Italian recipes and is written exclusively in Italian, for the most daring of chefs. Contains plenty of mouth-watering illustrations to keep the morale up while you cook. You’ll need an Italian dictionary by your side to use this one - but it's definitely a worthwhile challenge!

More than just a set of recipes, each page contains little bites of wisdom: proverbs and sayings, and their western translations. The book also helps with measurements and discusses some of the more unusual crops used in the recipes. If you’re ever in the mood for something other than your usual dinner – this is the way to go!

In Jamie’s Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy’s influence reaches us all. On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie’s inimitable way.

Small is beautiful and in this book Paul Gayler celebrates the idea of bite-sized dishes that are packed with big flavours. This is the ultimate collection of bite-sized wonders that will have you cooking and eating in an exciting new way.

Using the principles of the Eastern taste theory, this book shows why combining the 4 main ‘taste’ elements of hot, sour, salt and sweet guarantees truly delicious food, every time. You can learn the knack of ‘throwing things together’ and knowing instinctively which ingredients and flavours will work in combination.

Easy and quick meals to cook at home: Celebrates the delicious foods that are prepared and served in streets and markets around the world. This is the book to take the tastebuds travelling. Arepas from Venezuela, tom yam soup from Thailand, delicious mezze from the Middle East – “The World of Street Food” offers the best in fast food from Africa, Latin America, the Middle East and Asia.

Master every technique and develop new ways of cooking by following the practical, step-by-step advice of 18 top chefs from around the world, including Marcus Wareing, David Thompson and Shaun Hill. Includes over 600 delicious recipes from homely English food to international cuisine and illustrated with sumptuous photography. Share their passion for food, broaden your repertoire – and cook for success every time.

Street Food boasts over 90 delicious recipes, continent by continent, collected by private chef and food consultant Tom Kime who has travelled from Southeast Asia to South America to discover and learn about street food from around the world. The menu pages suggest how to mix and match recipes for parties, picnics and barbecues for a truly authentic dining experience.

This is a well written and comprehensive guide to 'mezze' - a selection of eastern Mediterranean appetisers or small dishes, similar to tapas of Spain or finger food. With a tempting collection of 100 recipes from Lebanon, Turkey, Greece, Morocco and Iran, "Modern Mezze" brings this brilliant, relaxed style of food to the home cook.

With more than 75 spectacular, hand-painted panoramic maps accompanied by Oz's lively and opinionated prose, this highly acclaimed Atlas illustrates and explains the vital connections between the land and the wine. This is an indispensable book to any who has a keen interest in wine or would like to have one.

While certainly interesting, one wonders about the practicality of some of the Native Indian recipes: is elk readily available in Ireland? Aimed at Native Americans the book nevertheless provides some tantalising recipes which will surely be new to most people: Dakota Waskuya Soup, Osage Pounded Meat, Chickasaw Pashofa…