You can keep your Kindle – I love the smell of a book in the morning. I also love the jolt of a spiced Mysore coffee; the divine Parsi scrambled eggs known as akuri; and the crisp-spongy bite of a dosa dipped into creamy coconut chutney.

Making ice cream at home needn’t get you hot and bothered. With a copy of Melt at your side, you can be the coolest cook in the street

In the wake of’Horsegate’ it’s inevitable many people will have a dalliance with vegetarianism, however short-lived. But, as the authors prove, it’s really just more about mindful eating than mealy-mouthed moralising. This pair have got it licked. 

Chic and sun-kissed, Italy’s Amalfi coast nestles between sea and mountain and is home to some seriously delicious food. Katie and Giancarlo Caldesi have created a book that brings a bit of that dolce vita back to the UK and Nick Harman meets Giancarlo to discover more.

Ultimate compliments to the authors in filling a very vacant niche with this enlightening, accessible little number. It’s not aiming to set the world alight – rather, it ignites a slow-burning fondness for this esoteric, undercelebrated cuisine, showcasing a collection of dishes to really put fire in your belly.

The first few times I tried cooking without my Mum holding my hand, culinary disaster ensued. Utensils were flung across the kitchen in fury, and, eventually, takeaways were ordered. If I’d had a book like’MasterChef Cookery Course’ as my guide, I might have been keener to persevere.

Of course few normal people, when pressed, can actually name even five working chefs and odds are they would mostly think of Ramsay, who isn’t in the book and Blumenthal who is, despite being more of a James May of food these days. But if you’ve heard of Harald Wohlfahrt,’in 2005 he was awarded the German Order of Merit’ then you can now find out what he likes for breakfast.

Bijou confectionary company Devnaa is out to disprove the notion of Indian mithai as the exclusive preserve of those with an entire mouthful of sweet teeth (or, more likely, no teeth at all). It’s a solid buy for a spot of sweet Valentine’s seduction or even just sheer cold weather comfort.

These days, who doesn’t have a culinary speciality? You can’t visit a friend for fear of being bestowed with yet another jar of their Ã¢â‚¬Ëœspecial chutney’. But wouldn’t it be nice to sell your wares to willing customers instead?

Isn’t mince just magic? Doesn’t need chewing and is so versatile. Use it in your spag bol or chile con carne, shape it into a burger, stuff it into peppers or roll it into balls. The last option is the one Jez Felwick feels is best and considering he’s done all right out of these balls, who can doubt him?