You could tour France with this book in the glove compartment and the satnav programmed to visit all the places. Fran features eight regions of France and the bistros she visits have their names, addresses, phone numbers and even opening times (always useful in a country where opening times are a bit of a lottery).

Ten years ago I bought Sophie Grigson’s first book on vegetables and it soon became a valued reference work in our kitchen, even though I found her TV appearances grating. I think it was Victor Lewis-Smith who, when reviewing one of her shows, pointed out that she always seemed to be standing metaphorically up wind of anyone she suspected of being less than middle class.

Growing your own veg is something very in tune with the times – not only is it a cost-cutting exercise it’s a true source of foode pleasure too. Experienced grower or novice on the plot, this is essential reading to get you growing strongly this year.

‘A 21st century guide to captivating a Dish, his friends and virtually everyone else using home cooking and a little homespun psychology’. Now, this might have been popular 50 years ago but surely it’s not going to sit well with modern day bra-burners? The authors, Penny Isaacs and Sarah Lockett – both happily married, of course – assure us that they’re not advocating a return to domestic drudgery, just a little ‘targeted cooking’ but I’m not buying it. After 16 chapters of carefully planned soirees and ‘CookSmart’ tips; it seems that ‘having it all’ just means ‘doing it all’.

What’s this? An Italian cookbook that has only a few pasta recipes in it? Now that’s a turn up for the books and no mistake. I’m so excited I am prepared to turn a blind eye to Gino D’Acampo’s moody posing in grainy black and white, sexy stubble and furry arms to the fore and with a sheen of olive oil all over his face. Not since the last Tom Aitken book has a chef preened quite so much between the covers.

They say the Dinner Party that great middle-class social institution that flowered in the 80s is coming back. Maybe so, the music certainly is for those too young to have suffered it the first time round and I am digging out my old piano keyboard tie and bright blue Buggles spectacles just in case.

With sections labelled, Easy, Special, Steamy, Fruity, Slow, Morning etc it’s easy to find your way around this book and to find something that appeals almost instantly. If you love your food but aren’t too fond of the love handles, this is the book to browse and be inspired by.

We all know James Martin, although these TV chef chaps are getting a bit hard to tell apart aren’t they? There’s the bald bloke who says ‘cooking doesn’t get tuffer than this!’ and the bloke who pretends to listen to him and who looks a bit sweaty and unwell. James isn’t one of them, he’s the bloke who you see on Saturday Kitchen and who your mum thinks is quite sweet.

Ahhh pie, is there a more heart-warming word in the English language? Whether sweet or savoury, a pie is a thing of beauty and one which when it comes to table always stops conversation. It’s the smell of the pastry, the waft of escaping steam and the fact that it has to be shared by all that makes it such a focus of attention.

That Paul Merrett should be a Michelin-starred chef and also a very good writer is galling for those of us who will never be either, His memoir is clearly written, informative, inspiring and above all funny. This book is fifty percent his record of a year taming his allotment and fifty percent the great recipes that he uses his produce for.