A book for butter lovers, whether they want to learn about how it came to be, how it’s produced today, or how to make their own basic, infused, and flavored butters at home.

The Butter Cookbook‘s 70 recipes elevate the basic dairy product to a recipe-transforming ingredient while educating readers on everything there is to know this kitchen staple.

Monica Cavarsan shares her expertise with readers from a childhood spent growing up on a dairy farm and her time spent running Lard Ass, a producer of cultured butter in regional Australia. An expert on how to make good butter great, her first book contains a lifetime of knowledge collected across Australia, France, and the United States. Churn your way through the book and indulge in this deep dive into all things butter.

'A brilliantly useful book to help you breathe new, delicious life into every corner of your fridge' Ben Lippett

You open the fridge after a long day and are faced with a few limp carrots and a sad looking onion, but before you reach for that takeaway menu, STOP! Eat the Food You Buy will show you how to turn the most wasted household ingredients into banging meals.

With ten chapters on veg, five on meat and fish, plus a whole treasure trove of recipes using cupboard essentials, this book is sure to inspire you no matter how bare your fridge looks.

• Those sad, bendy carrots are about to have a glow-up in a Som-Tum-Style Salad
• Wrinkly potatoes (we all have them!) can be boiled, kept in the fridge and ready to turn into The Ultimate Rosti whenever you’re out of ideas
• Last Sunday’s roast beef? Hellooo Philly Cheese Steak
• And you can whip up Martyn’s ridiculously tasty Harissa Beans with just a few jars and tins

Not only will this cookbook make your shopping go further, it will slash your reliance on processed foods and pricey takeaways, help reduce food waste and prove that cooking with simple ingredients can be absolutely delicious.

“Alexandra’s salad combinations blow me away – inventive and vibrant, I want to devour them all!” – Jane Lovett, author of Deliciously Simple

“Alex’s plates are enticing, generous, and effortless. She takes the best of each season and brings it all together in such a joyful and exciting way that I want to dive into everything she cooks.” – Kathy Slack, author of From the Veg Patch and Rough Patch

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Celebrate the seasons with flavourful, nourishing, French-inspired salads

At a time when we all know we need to eat more plants, what better way to incorporate a wide variety of wholefoods into your diet than with a thoughtfully composed salad?

Growing up just outside Paris with a French father and English mother, Alexandra Stacey became accustomed to a classically French tradition of eating beautifully dressed, seasonal salads on an almost daily basis all year round, and in her first book Salads for all Seasons she encourages you to do the same.

Divided into seasonal chapters and making the very most of the ingredients on offer, Alex demonstrates how through creating the right balance between texture, acidity, and flavour you can build vibrant bowls of goodness using a wide variety of fibre, protein, herbs, vegetables, vinaigrettes, and toppings.

From the Perfect Salade Verte to a Fig, Walnut, and Brie Salad and a Classic Celeriac Remoulade with Smoked Salmon, Chives, and Capers, Salads for all Seasons bursts with timeless inspiration for all year round.

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You can’t help but smile at the mention of a sausage – they’ve got a funny name, they’re comical in nature, they’re versatile, delicious, and affordable – but most of all they’re about to have their moment.

This is Max Halley’s ultimate guide to cooking with sausages. It’s not just British Classics for bangers and mash and toad in the hole, it's a universal celebration of sausages from all over the world.

Explore everything from the charms of chorizo and chipolatas to the magic of mortadella and merguez. You’ll be making innovative recipes with shop-bought sausages for everything from brilliant burgers and simple sandwiches to enormous sausage rolls, the best lasagne ever, a lip-smacking laab, a killer kofte, and a sensational shrimp boil.

This a joyful celebration of the humble sausage and its magnificent versatility – the perfect gift for sausage lovers everywhere.

‘A rigorous, nuts-and-bolts bible of a book’ Jay Rayner, Observer

‘Lateral Cooking…uncovers the very syntax of cookery’ Yotam Ottolenghi

‘Astonishing and totally addictive’ Brian Eno

This groundbreaking book reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus

Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours?

Well look no further – in these pages, Niki Segnit, author of the landmark The Flavour Thesaurus, gives you the tools to do just that. Organised into 77 ‘starting-point’ recipes, Lateral Cooking including plenty of tips for substituting ingredients and reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again.

So, under ‘Bread’, Niki guides you through flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas, showing you how they are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another.

Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of new flavour combinations awaits, each related in Niki’s signature combination of culinary science, history, chefs’ wisdom and entertaining personal anecdote.

Niki shows you that recipes you had thought were outside of your experience are reassuringly similar to things you’ve made a dozen times before, giving you the confidence to experiment with flavour. The variations that follow are a springboard of inspiration to the contents of your fridge and kitchen cupboards.

In these pages, you will discover to cook ‘by heart’ – and that’s where the fun really begins.

You just need a little inspiration.

Dinner at Mine? is award-winning food writer Kate Young’s invitation to the table. Inside, you’ll find creative ways to transform fifteen familiar ingredients: a couple of courgettes, a block of butter, a whole chicken, a loaf of sourdough, a punnet of tomatoes, and more. Kate shows how to take these everyday ingredients and turn them into dishes you’ll love, such as congee, almond chicken, and the perfect apple pie.

There are six exciting ideas for each ingredient, whatever your plans for the evening: something for one, for two, mid-week meals for four, feasts for six, something to take with you and dishes for enjoying another day.

Whoever’s at your table, Dinner at Mine? is all about sharing delicious, versatile and memorable dishes with the people you love.

PRAISE FOR THE LITTLE LIBRARY COOKBOOKS BY KATE YOUNG

‘A very special book, written with great generosity’ Diana Henry
‘A cookbook for readers’ Nigella Lawson
‘A work of rare joy… I could not love it more’ Sarah Perry

Featuring a range of international influences and celebrating fresh ingredients and exciting flavour combinations, Toast is packed with 80 amazing toast-topper recipes for every occasion. From simple tuna melt and Welsh rarebit to sumptuous Scandi salmon on rye and more, these tasty recipes merge super-satisfying comfort food with refined tastes and textures that transform a humble toast-based meal into showstopper staples.

From everyday staples like carrots, broccoli and onions to seasonal stars like asparagus, sweetcorn and runner beans, Vegetable Genius will elevate your produce to a starring role, either as a main meal or tasty side dish. Each vegetable has five fuss-free recipes that require minimal ingredients – yet taste so delicious you’ll want to make them time and again.

Discover mouth-watering dals, dips, slaw, stews, cakes, stacks, fritters, puddings and more! With 200 recipes, this will become an everyday go-to reference for the modern home cook.

River Cottage Bees & Honey will guide you through a multitude of ways you can protect and attract our precious pollinators. Going beyond beekeeping, you’ll learn how to create a bee-friendly garden (or patio if you’re limited on space), ways to develop habitats if you don’t have space for a beehive, and why other species of bee are as important as honeybees, with a beautiful bee spotter’s guide that will inspire you look a more closely.

If you’re looking to set up a bee hive, this book will introduce you to different styles of hive and how manage them, with step-by-step instructions and a monthly beekeeping calendar. A tome with honey on the title, delicious detail about how to detect flower flavours in your honey is bound inside, as well as recipes that use this prized ingredient respectfully, treating it like gold where the flavour shines without needing lots of it. There are also creative ideas on how to use beeswax and propolis.

With an introduction by Hugh Fearnley-Whittingstall, clear step-by-step practical information by resident River Cottage beekeeper Steve Minshall, and ideas on how to protect our winged friends and engage with bees if you don’t space or time for a hive, as well as some astonishing honey recipes, this is an incredible tome about bees that’s has something for everyone.