All Consuming examines how food shifted from a routine necessity to a central part of contemporary life. Through essays, Ruby Tandoh traces the social, economic and media forces—supermarkets, restaurants, television and social platforms—that have reshaped tastes, dining habits and the modern culture of food.

Something from Nothing is a collection of straightforward, pantry-first recipes that show how to turn everyday shelf-stable ingredients into flavorful, relaxed meals. Covering snacks, soups, vegetables, pastas, grains and proteins, it emphasizes an intuitive, flavor-forward approach for both weeknights and casual entertaining.

Good Things is a concise, warm collection of more than 125 recipes and practical cooking lessons from Samin Nosrat, centered on flavor, comfort, and sharing. It offers approachable recipes for everyday meals and gatherings, along with technique tips, ingredient guidance, and hosting advice—aimed at helping cooks create nourishing food and meaningful moments without fuss.

John Birdsall traces how queer people and culture have shaped modern food in America and Europe, moving through kitchens, restaurants, parties, and private meals. Through profiles of figures like James Baldwin, Alice B. Toklas, Truman Capote, and others, he shows how dishes, dining practices, and the contexts of meals became expressions of queer identity. The book argues that food — from recipes to shared tables — functions as a language of modern queerness.

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Caribe by Keshia Sakarah is a culinary and cultural exploration of the Caribbean that traces the food histories and traditions of the region. Drawing on years of research and travel, it pairs essays and photography with recipes for everyday and celebratory dishes, highlighting the people and stories behind them.

Chesnok gathers more than 110 recipes from Eastern Europe and the Caucasus, drawn from Polina Chesnakova’s Ukrainian, Russian and Armenian family traditions. Featuring dishes such as tkemali, gata, varenyky and golubtsy, the book mixes practical recipes with short essays and profiles that trace the food of her childhood and the broader Soviet diaspora, offering a personal and accessible way to explore regional flavours and family cooking traditions.

A comprehensive, illustrated cookbook that demystifies Japanese home cooking with clear step-by-step instructions, ingredient guides, equipment notes and photos; it covers pantry essentials and core techniques — from making dashi and sushi rice to grilling, steaming, frying and pickling — and provides a wide range of recipes (soups, noodle dishes, tempura, yakitori, bento, sweets and more) along with menu suggestions and seasonal variations to help cooks of all levels prepare authentic Japanese meals at home.

Fusão is a cookbook by Ixta Belfrage that blends traditional Brazilian flavors with modern, inventive twists. It gathers vibrant recipes—ranging from seafood and meat dishes to desserts—alongside practical ingredient substitutions, personal stories, and photography from Brazil.

Lugma is a cookbook of more than 100 recipes from Noor Murad inspired by her Bahraini upbringing and the wider Middle East and South Asia. The title—meaning “a bite”—reflects a focus on bold, herb‑forward, sour and spiced flavours across salads, rice dishes, slow‑cooked meats and desserts. Recipes blend Gulf, Iranian, Indian and Levantine influences into approachable, home‑cookable dishes meant to evoke warmth and shared meals.

Roopa Gulati travels across India to capture the flavours of regional, home-style cooking and presents over 100 accessible, vibrant recipes for everyday meals and special occasions. The book focuses on authentic, ingredient-driven dishes you can recreate with supermarket staples—ranging from dals and tikkis to coastal fish curries and rich lamb dishes—while evoking the tastes and traditions of kitchens from Kerala to Gujarat and Bengal to Pondicherry.

Helen Goh, a pastry chef and longtime recipe developer with Ottolenghi, presents 100+ sweet and savory recipes rooted in her Malaysian and Australian upbringing and her experience with Mediterranean and Middle Eastern flavors. The book combines approachable, inventive bakes—cakes, cookies, bars, and savory galettes and focaccia—with personal reflections on how baking creates connection and meaning in everyday life.