They say: "tells the story of Tuscan cookery through 25 visual and written portraits of some of Tuscany's most extraordinary gastronomic and food related artisans"

We say: More than just a collection of attractive and do-able Italian recipes, Lori De Mori's evocative prose is brought to life by husband Jason Lowe's impressive photo journalism and gorgeous food photography. Foodies will appreciate the chapters on lardo and tripe, but there's plenty of pasta dishes and risotto's for the more casual lover of Italian food to enjoy.     

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We say: a must-have memento for anyone lucky enough to have eaten in Britain's favourite bad boy chef's eponymous restaurant. Only the most dedicated of home cooks will undertake complex, multi-part recipes such as oven roasted Bresse pigeon wrapped in Parma ham with foie gras, creamed mushrooms and a date sauce, but that doesn't stop them from being great eye candy. The "behind the scenes reportage" makes for a tantalising amuse bouche rather than a satisfying main course.

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We say: with over a thousand traditional recipes, you may never have to buy another Spanish cookbook again. With five variations of paella and eleven recipes featuring salt cod alone, 1080 is nothing if not exhaustive. Although recently updated by the author and her daughter, the book shows its age with the inclusion of oddities such as California ham cooked with tinned pineapple and morello cherries.

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They say: "Carves a wholly original niche...a practical book which takes a refreshingly simple starting point: how many people we're cooking for and how much time we have to plan, think, shop and prepare."

We say: From Cider, Cheese'n'Ham on Toast for one to Nine-hour Roast Turkey for ten, Cooking by Numbers provides the busy cook with meal solutions for any occasion. The degree of difficulty of the recipes range from "a piece of cake" to "making an effort" so you always know what you're letting yourself in for. Some readers may find the lack of pictures and Fort's sometimes unctuous prose off putting. 

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As a nation, the British are comfortable with food from around the world. But we are far less in touch with our own culinary identity. So it’s not before time that acclaimed chef Mark Hix of London’s The Ivy and Le Caprice restaurants should undertake a journey to discover the current state of British regional food...

You’ll probably know Angela Hartnett from her television appearances on Hell’s Kitchen alongside boss and mentor Gordon Ramsay, or more recently on the BBC’s Great British Menu series.  Her first cookbook however is not full of flash dishes and techniques only a chef who has toiled for 16 hours a day in a basement kitchen could possibly hope to reproduce...

Giles Milton is a noted journalist whose travel book “Nathaniel’s Nutmeg” was a bestseller and “Edward Trencom’s Nose” is his first novel which has had rave reviews.

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