As the shock of Jason Atherton’s resignation from the Ramsay Empire begins to die down, here is his new cookbook to console us until he pops up elsewhere, as he surely must. And far from being a Maze cookbook, delicious dishes beyond the reach of most of us, it’s a book that promises us that we can cook well and for under a fiver a head.

Michel Roux has spent his life up to his elbows in flour and butter. He is one of the few world-famous chefs who is perhaps known for his patisserie skills above all else. He began, as he explains, at the age of 14 with 4 a.m. starts six days a week as a tourier – the person who prepares, rolls and shapes the dough for the day’s work amid a morning mist of airborne flour particles.

Overall, this feels like a book for a cook with some confidence and experience, but that said, the clarity of instruction, quality of photography and breadth of recipes means that there really is something for everyone in Flavour First, from the most adventurous cook to the novice.

You’re going to be seeing a lot more of Gizzi Erskine that’s for sure. Magazine editors and TV commissioning editors all look for looks in their female cooks; the men can resemble Arthur Mullard ,or even Greg Wallace, but not the women.

A professional chef, and the man behind the successful Brindisa tapas kitchens, Jose Pizaro knows his stuff. As Spain continues to culinarily crush all before it, thanks to the El Bulli factor, Jose still has his heart set on the simple honesty of tapas type meals.

Midnight Feasts conjures up a misty-eyed nostalgia, which makes for an enjoyable wallow in memories, but more than that, there are ideas for everyone in here, from the novice to the more accomplished cook: and better still, 100% of the profits go to Springboard for Children.

Do people laugh when you put food on the table? Are you ashamed of how your leeks look? Fear not for here coming at you like an embossed invitation to Abigail’s Party, is Food Presenting Secrets featuring all the Creative Styling Techniques you never knew you needed.

Boulud is a great chef, as London will discover later this year. Before he comes to the UK discover how he got where he is right now. A great read for the young chef in the title and a great read for food lovers, Letters to a Young Chef is a letter of love of cooking.

Here are the recipes we saw, loved and occasionally hooted at in derision. If you fancied your chances at trying some of them out, then now’s your chance. 250 of the ‘best’ from the series over the last years.

This is a charming, authoritative read that makes you feel you know Arthur personally. With his lack of ego and warm friendly ways, Arthur makes you want to rush out and buy lots of cheese straightaway. And, of course, some wine to go with them.