The Racine Effect by Henry Harris
The Guardian once described Henry Harris as ‘the best French chef with the decency to be British’. The Racine Effect is his first book in 20 years. Interweaving family favourites and restaurant classics, it is a collection of his most loved French dishes and a celebration of the restaurants – from Bibendum and Harvey Nichols to Racine and beyond – that have shaped his life and career. The recipes for crème caramel and roast chicken salad will have you heading straight for your kitchen.
Peckish by Ed Smith
Ed Smith’s newest book is a smart, relaxed celebration of… chicken. Using a combo of recipes, essays and cultural insight, he champions pleasure, curiosity and practicality in the kitchen. The book feels like a conversation with a well-read friend. Encouraging confidence and flexibility, it reminds us that good food comes from instinct as much as instruction.
Medesque by Georgina Hayden
This is exactly the vibrant celebration of Mediterranean cooking that we need to contemplate during this dire winter. Packed with over 110 delicious recipes inspired by the sun-soaked flavours of Italy, Spain, Greece and beyond, it blends classic dishes with modern twists suitable for everyday meals or feasts. Warm, generous and rich in olive oil, it is perfect for home cooks seeking joyful, feel-good food that tastes like the Med.
The Art Of Korean Cooking by Onjium
As our love of Korean food grows, this book is a gift. It is a meticulous, reverent celebration of Korea’s culinary heritage. Rooted in fermentation science, it balances history, technique and aesthetics with rare precision. Recipes feel authoritative yet poetic, emphasising seasonality and craftsmanship over shortcuts. Both scholars and chefs will return to it repeatedly and thoughtfully.
Cuisines Of Odesa by Maria Kalenska
Maria Kalenska is a Ukrainian food and travel writer from a third-generation Odesa family. Her book, Cuisines of Odesa, is a loving tribute to the city’s multicultural soul. With personal stories and recipes with history, the book captures Odesa as a crossroads of Ukrainian, Jewish, Greek and Balkan traditions. In it, food becomes an emotive language of memory, resilience and shared identity. The book’s cover is exquisite and Kalenska had us at breakfast recipes like Kefir Mini-Pancakes, Sweet Egg Bread Toast and Rose Petal Jam.
Chocolate Baking by Edd Kimber
Obviously, we all need to keep an eye on our nutrition most of the time, but this joyous book unashamedly celebrates the sheer treat that is chocolate. With 100 recipes ranging from timeless cakes and cookies to inventive tarts and pastries, it combines reliable technique with playful creativity. Kimber’s accessible writing and practical tips make it appealing to bakers of all levels.
