This is not a book that tries to take us back to the 1970s; there is no whiff of rancid Cordon Bleu about it, just an appreciation of saucing and a modern interpretation of what saucing means and what it can do. A must for the serious cook’s bookshelf, an indispensable reference and sauce (sic) of inspiration.

This is a very inspiring book and I for one am already stocking up on glass jars ready to get into some kimchi creation this weekend. If I can then just grow a big bushy beard I’ll be opening my pop up restaurant the weekend after.

There are some innovative recipes here: Chicken Burrito Bites made with wonton wrappers, Meatball Subs and Pesto Egg Mini Quiches. Some are really quick and easy, others not so. 

If you’re looking for some impressive fare to embellish your Christmas table this year Oh Come All Ye Tasteful by Ian Flitcroft is just for you.

Over 100 recipes that go back to Nikkei’s roots. Nikkei food is not just about South American/Japanese, Nikkei is the food the Japanese cook wherever they happen to be, a marriage of Japanese cuisine and whatever is local.

We could all do with missing meat at least one day a week, especially as the fashion right now seems to be to overdose on it as much as possible. This book is a breath of fresh air amidst the hamburger fumes.

Eager to eat for free? Wild Food will have you foraging far and wide and, importantly, safely too.

Fourteen or so grains are featured, with some you have doubtless heard of and probably eaten such as cornmeal, millet and quinoa, to some that may be totally new like amaranth, sorghum and kamut.

Feeding the Fire is by Joe Carroll, a chef known well in Brooklyn, New York for his barbecue and grilled meat restaurants Fette Sau and St Anselm and in this book he shares the knowledge he has accumulated over twenty straightforward lessons and ninety recipes that delve deeper into the magical science of the interaction of smoke, fire and ingredients.

Despite juggling too many dishes, I had fun cooking from China Town Kitchen, enjoyed the feast, and learned about sourcing new ingredients and how to use them.