Aiming itself quite deftly at the ‘ladies who lunch’ demographic – or, quite possibly, anyone who can’t be arsed with faffing about – the premise here is that all the dishes can be made ahead of time. Then, when the moment comes, it’s simply a case of pimp my [salted caramel sauce] profiteroles, slip on the heels, and away we go.

Once, children, there was but one cookery programme on the TV and it was called, rather unimaginatively, Food and Drink. Presided over by Queen Jilly Goolden and a couple of other queens too, it ended in 2000 and was lost to the mists of time. Today it all looks rather quaint, like footage of pre Second World War sporting events.

Chirpily written packed full of useful information, clearly explained, and with 100 tempting recipes, this unassuming book can hold its own with the glossy fantasies we’re more used to seeing. It has practicality at its heart and it wants to help you look after yours. What’s not to like about that?

What, you might reasonably ask, is a Sapa? Is it a person, a place or a planet in a galaxy far, far away? It is in fact a town and district in northwest Vietnam and the homeland of Luke Nguyen the award-winning chef and owner of the Red Lantern restaurant in Surry Hills, Sydney. Well known across Oz as a ‘TV chef’ Luke is fascinated by his Vietnamese homeland and, speaking the language, is able to find and enjoy the best places to eat in this wonderful, and still to most westerners, mysterious land.

One pot meals? Hmm that’s going to mean a load of old casseroles isn’t it? Those sludgy brown meals that always have at least one carrot bobbing about like a torpedoed Noel Coward going down in the North Atlantic. Well actually, no. Just One Pot has pushed the definition.

Vineet Bhatia’s Rasoi: New Indian Kitchen is a beautiful book that refuses to patronise its readership. From the wry black flock cover that mimics high street Indian Tandoori décor to the serene, understated photography, this 272-page cookbook should thrill the style seekers.

The one thing you can always guarantee with books from Dorling Kindersley is that they won’t get lost on your shelf. Gosh they are big. These monster books don’t go in for arty photography or long essays on sustainability. They are business-like tomes, designed to do what it says on the tin and Cook Express is no different with over 700 quick recipes to drum up after work and to entertain.

This is weighty book, not just in the way it makes my IKEA ‘invisible support’ shelf adopt a distinct downward incline, but also in the weight of knowledge inside it. Katie spent three years travelling all over Italy to talk to chefs, old ladies, producers and experts in food fields to put it all together.

What makes this less than perfect tome remarkable? The production values for a start. There’s the sumptuous food photography of those singular, world famous dishes such as Snail Porridge (complete with live snail); the iPod-tastic Sound of the Sea and eye-poppingly opulent Gold, Frankincense and Myrrh with its gold leaf-wrapped bars of solidified langoustine bouillon

What is it about soup that makes it so, well, so super actually? I don’t think there’s anyone who doesn’t like a nice bowl of soup, be it a gin-clear consommé or a potage you could stand your spoon up in. Soup makes us feel comfortable, cosy and warm. It’s like a big cuddle from a favourite aunt.