If you’re one of those people who only eats roast on Sunday or, God forbid, one of those sad souls that never eat roast at all, this wonderful book will have you putting your head in the oven for all the right reasons.

Gordon’s back on our screens, slapping one hand into the other every five minutes and calling everyone Big Boy, which I know at least one viewer finds slightly disturbing to say the least.Here is the book of the series, with the emphasis on, as you may have guessed from the title,world cuisine.

The manageress at one of London’s finest Japanese restaurants, if not the finest, told me that when Harumi Kurihara came to eat there one day the hardened, perfectionist uber chefs in the kitchen queued up to be presented. She is Japan’s most popular cookery writer and most of the staff had got the chef bug from reading Harumi’s books when they were younger.

The truth is Delia is old-school, bordering on a tad fuddy-duddy, so if it’s innovative culinary inspiration that you are after, then there is not much here for you. But, if along with the rest of the nation, you are yearning to go ‘back to basics’ and embrace tradition, old favourites and timeless classics, then this is most definitely a book for you and the whole family.

There are over 100 recipes here, each a real taste explosion and something to liven up mealtimes after too much Italian or French cuisine. Caribbean food is not the stuff Michelin Stars are made of; it’s too vital, ital, cheerful and homely for that. It brings a sense of fun and family into our rather grey lives on our sodden islands. A taste of another island group where the sun always shines and the people are always smiling. And eating.

Good old Antonio. It was this Italian bear who awakened a love of mushroom hunting in me, one that has resulted in some gorgeous meals and, thanks to his clear instructions, no deaths yet.. I did see some coloured lights once but that was when me and my mate Pete deliberately ate some ‘shrooms that were definitely not culinary.

The Royal Hospital Chelsea, home to the famous, scarlet-coated Chelsea Pensioners, is to publish A Salute to Cooking, a brand new recipe book which has a front cover designed by satirical cartoonist, Gerald Scarfe CBE, a foreword by HRH The Prince of Wales and more than 100 favourite recipes contributed by a fantastic parade of celebrities from all walks of life.

Michel Roux’s re-published ‘Sauces’ – the latest in a line of publications including ‘Eggs’ and ‘Pastry’, which was short-listed for the André Simon award last year – highlights the importance of merely one aspect of cookery, which is frequently added as an afterthought or an as-well-as, more out of habit (gravy with a roast dinner) or necessity (custard for a dry sponge) than respected as the important component it can be in its own right.

This is Torode’s partner book to ‘Beef’ and a whole lot healthier. It’s actually titled ‘.. and other birds’ because, quite frankly, you’d be hard pushed to fill an entire book just on chickens. So pheasants, grouse, woodcock, snipe and other birds flap onto the pages, plus of course the rather more available duck.

Recently revised and re-printed, the Veggie & Organic London guide, written and compiled by Russell Rose, is an authoritative guide to vegetarian and organic eating, drinking and more in London.