Why do we eat seeds on Purim? What is etrog? How do you make light, flusffy matzoh balls? Find out in the Jewish Holidays Cookbook! Learn More

Containing recipes for American-style treats, such as Boston cream cakes, Kentucky Corn Dodgers and pumpkin pie, as well as genial advice on baking bread and testing whether a cake is cooked, this is a treasure trove of culinary wisdom from the homesteads of a still rural, pioneering United States. Learn More

Never again will you have to rifle through countless different books to find your perfect roast chicken recipe, mayonnaise method or that incredible tomato sauce - it's all here in this book, based on Felicity's popular "Guardian" columns, along with dozens of invaluable prepping and cooking tips that no discerning cook should live without. Learn More

Jonathan Safran Foer's Eating Animals is the most original book on the subject of food written this century. It will change the way you think, and change the way you eat. For good.

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Epicure and gourmand Brillat-Savarin was one of the most influential food writers of all time. His 1825 book The Physiology of Taste defined our notions of French gastronomy, and his insistence that food be a civilizing pleasure for all has inspired the slow food movement and guided chefs worldwide. Learn More

Salma Hage, a Lebanese housewife from Mazarat Tiffah (Apple Hamlet) in the mountains of the Kadisha Valley in north Lebanon, has over 50 years experience of family cooking. In The Lebanese Kitchen she presents a comprehensive list of her own recipes for family favourites along with classic dishes handed from generation to generation. A combination of old favourites and some inspiring surprises, The Lebanese Kitchen is a must for everyone with an interest in this wholesome and delicious cuisine. Learn More

Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it. Learn More

Trillin's writing is a hymn of praise to the Buffalo chicken wing, the deep-fried wonton, the New York bagel and the brilliant, inimitable melting-pot that is US cuisine. Learn More

The Pedant in the Kitchen is perfect comfort for anyone who has ever been defeated by a cookbook and is something that none of Julian Barnes' legion of admirers will want to miss. Learn More