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Which cookbook is right for you? Take a look at a host of new options that are flying off the shelves

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From baking bibles to volumes on vino, from classic titles to celebrity chef bestsellers, Time Out has rounded up the best food books on the shelves to give you culinary inspiration. Whether you're looking for authentic Thai recipes, a guide to great British classics or simply some ideas for a quick evening meal, check out our guide to the best food books available. Know of a better cookbook that we haven't reviewed? Use the comments box below or tweet your suggestions.

'Honey & Co' by Sarit Packer and Itamar Srulovich

  • Rated as: 4/5

The lure of this book about a tiny Israeli eatery is clear: the owners’ stories that reflect on love, immigration and identity are endearing and universal, and the book is heavily seasoned with them. READ MORE

Simply Good Food by Neil Perry

  • Rated as: 3/5

The latest offering from one of Australia's top chefs. Expect the likes of linguine with lobster and prosciutto, Mexican-style braised beef short ribs, and green papaya salad with king prawns and nam jim dressing all given lavish treatment. READ MORE

'Franco Manca: Artisan Pizza' by Giuseppe Mascoli and Bridget Hugo

  • Rated as: 3/5

Dividing a 7g bag of dried yeast into smaller and smaller lines, I felt more like a cokehead chopping out their stash than someone making pizza. But this was no ordinary dough wheel, it was a homemade version of one of the best pizzas in town, and making one took patience. READ MORE

'Save with Jamie' by Jamie Oliver

  • Rated as: 5/5

The latest recipe book from his enormous team builds on the huge success of his recent good-meal-in-a-rush volumes – but eclipses them. Gone are the overpriced packets of supermarket herbs, plus the unrealistic timelines. In its place are recipes made with leftovers and store-cupboard essentials that are simple to make, but very appetising to both read about and eat. READ MORE

'Eat' by Nigel Slater

  • Rated as: 4/5

'Eat', a cloth-bound collection of 'over 500 ideas for dinner', marks a return to the simpler style of Slater's earliest books. Recipes are brief (some, says Slater, started out as tweets), with short lists of ingredients and accompanied by small photographs. READ MORE

‘The Vietnamese Market Cookbook’ by Van Tran and Anh Vu

  • Rated as: 4/5

Written by the two young women who run the Bánhmì11 food stalls in London markets, the scope of the books is goes far beyond spice-filled baguettes. There are soups, stews, salads, noodle dishes, meat and fish recipes, all with the British kitchen and cook in mind. READ MORE

‘Hidden Kitchens of Sri Lanka’ by Bree Hutchins

  • Rated as: 4/5

This book is one of the first to successfully capture the essence of everyday Sri Lankan cooking. It’s a beautifully-shot travelogue and recipe collection from Aussie-based photographer and storyteller Bree Hutchins. READ MORE

'Rick Stein’s India' by Rick Stein

  • Rated as: 3/5

This latest food and travel hardback is a collaborative project involving first-rate on-the-ground research by Indian food experts and recipe editors, matched with beautifully atmospheric photography. The book is expensively produced, and the results delicious. For lip-smacking recipes such as prawn curry with kokum to spicy scrambled eggs, Stein has delivered once again. READ MORE

'My Little French Kitchen' by Rachel Khoo

  • Rated as: 3/5

Volume two is a lot more ambitious than the first, as Rachel, the Croydon child turned Paris-based chef, tours the land of Comté and Chablis for some wide-eyed culinary ethnography, attempting the same lightness of touch while cleaving through the skull of a lobster. READ MORE

'Ultimate Home Cooking' by Gordon Ramsay

  • Rated as: 3/5

This hefty hardback accompanies the 20-part Channel 4 series of the same name. Aimed at fairly novice cooks who won’t mind seeing yet another recipe for caesar salad or gazpacho, the 100 dishes cover a spectrum of meals and snacks. READ MORE

‘Cooked’ by Michael Pollan

  • Rated as: 4/5

‘Cooked’ weaves Michael Pollan's own attempts to learn how to cook with interviews of masters of barbecue, breadmaking, and fermentation, among other experts and a few crazies. READ MORE


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