———-

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.

That's not to say we shouldn’t enjoy eating great hunks of beef, perfectly charred steaks, or golden deep-fried chicken. Nor should we forgo slow-cooked lamb, Chinese roast duck, Keralan pork curry or rich jambalayas – you’ll find recipes for all of these here. But read on and things get a little less carnivorous.

In the Less Meat chapter, meat shares the limelight with other ingredients – think an Iberian bean stew with a few frazzled chunks of chorizo for flavour. In Meat as Seasoning, scraps of beef, lamb, pork and chicken give depth and savoury goodness to a range of dishes.

Let's Eat Meat embodies Tom’s approach to meat-eating, which is buy the best you can, and use every last scrap to eke out the flavour. With an eye on welfare, this modern approach encourages us to spend money on eating less but better meat. Here are recipes often rooted in cultures where meat is considered a luxury, all so delicious you will return to cook them again and again.

‘A brilliant book by one of the masters of Italian cuisine’ – STANLEY TUCCI

‘Recipes that feel like old friends – comforting, much-loved, and a total joy’ – JAMIE OLIVER

Gennaro Contaldo, with his unmatched passion for authentic Italian flavours, guides you through a treasure trove of lost recipes that were on the verge of fading into history. Organised by region (Central, North, Islands, and South), discover dishes that once formed the heart of family gatherings: humble pasta variations, vibrant sauces, and comforting classics.

From Pope’s Pasta and Medieval Pancakes to Assassin’s Spaghetti, Courgettes with Amaretti, Sweet and Savoury Ravioli, Chestnut Pudding and even Watermelon Jelly – each captures the true spirit of Italy.

Filled with Gennaro’s warm anecdotes and culinary wisdom, this book is a heartfelt homage to his homeland – celebrating tradition, preserving culture, and serving up Italy’s stories one irresistible bite at a time.

‘A modern Turkish bible’ – Tom Parker Bowles

‘Soulful, inquisitive and thrillingly unpretentious all at once.’ – Jimi Famurewa

Think kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism – draped in buttery layers of history and dripping with syrup. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.

Though language and culture are shared, Hasan’s Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across mountains to the corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them.

Amazon May 2025 Best of the Month Pick

The Meathead Method is where barbecue goes next. In the follow-up to his  New York Times  bestseller  Meathead:  The Science of Great Barbecue and Grilling,  BBQ Hall of Famer and founder of AmazingRibs.com,  Meathead presents a guide to new methods for great outdoor cooking with 114 creative and inspiring recipes.  The Meathead Method  is a toolbox to elevate all your cooking, outdoors and indoors.

Learn the basics of great barbecue, grilling, and griddling plus new methods and science not covered in his first book (or any other): brinerades; sous vide que; koji; wok cooking on a charcoal chimney; smoking with tea, herbs, and spices; building your own rubs and sauces; why foods stick to metal; how to safely deep fry on a gas grill; how enzymes work; dry brining; the inverse square law; the hockey stick; 2- and 3-zone setups; the reverse sear; how to beat the stall; the Smoking Gun; injections; why butter basting doesn’t work the way you think it does; neither does beer can chicken; nor do marinades; ponassing and spatchcocking (get your mind out of the gutter); and much more!

You’ll also learn how to use out-of-the-BBQ-box ingredients like black garlic, gochujang, yuzu, miso, zhug, and tare sauce, and recipes showcasing Meathead’s methods, including:  

• The secret recipes of competition champions
• The Ultimate Prime Rib
• Pho with Leftover Brisket and Smoked Bone Broth
• Mussels on Smoked Fettucine
• Miso Maple Black Cod à la Nobu
• Vichyssoise
• Improved Nashville Hot Chicken
• Red Pepper Risotto
• Pineapple Foster

Join pitmaster Hugh Mangum on a delicious world tour of barbecue traditions in this vibrant collection of recipes from more than 80 countries. Organized by chapter – Skewers & Sausages, Mains, Sides, Sauces & Rubs, and Desserts – the book’s wide-ranging recipes span styles and techniques, from classic American Smoked Brisket, Ethiopian Berbere-spiced Ribs, and Mexican Barbacoa to Italian Porchetta, Indonesian Pork Satay, Spanish Coal-Roasted Vegetables, and the iconic Australian barbecue fare known as ‘Snags.’

Expansive and inclusive, Barbecue features recipes for ribs, steaks, whole chickens and hogs, tacos, hamburgers, clambakes, and paella, as well as meat-free mains; sides, such as slaws, pickles, cornbreads, baked beans, and casseroles; and desserts, including grilled fruits, skillet brownies, and Icelandic Smoked Cheesecake. Mangum, an award-winning chef and co-founder of the much-loved Mighty Quinn’s barbecue restaurants, reveals the origin story behind each recipe, followed by clear, accessible directions for home cooks of all skill levels.

Richly illustrated with more than 100 mouth-watering photographs, this vibrant cookbook also boasts a special section of recipes contributed by some of the world’s best-known chefs and experts in live fire cooking, including Maksut Askar, May Chow, Ross Dobson, Moustafa Elrefaey, Monique Fiso, Renzo Garibaldi, Elizabeth Karmel, Vusi Ndlovu, Sukyoung Park, Tomos Parry, Jess Pryles, Dave Pynt, Jessica Rosval, Marsia Taha Mohamed Salas, Sean Sherman, and Rawlston Williams.

Sam and Shauna ditched their jobs and embarked on a 6-month road trip around the best barbecue joints in the southern United States. From Texas to Tallahassee, they learned the insider secrets of what makes barbecue great, were captivated by the thrill of smoke and fire, and back home in Cardiff they set out their meat manifesto in the form of Hang Fire Smokehouse.

This cookbook reveals how they make their delicious recipes and the secrets behind the perfect smoke and BBQ, including stunning dishes like smoked brisket, ultimate pork ‘n’ slaw and tailgate hot-wings. Sam and Shauna explain the basics of getting started with a home smoker and different types of wood, and what rubs, cures and brines work best with certain types of meat.

Hang Fire’s approach is simple: get the best ingredients, cook them low ‘n’ slow, and tuck in.

Tireless in pursuit of a good dinner, Tom Parker Bowles has eaten some of the best food in the world – and then recreated his favourite dishes in his own kitchen, with the recipes jotted down in a food-splattered notebook. Some of the recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels. But all have been recreated by Tom to make them easy for the home cook to prepare.

A chapter on Comfort Food is packed with family favourites such as My Mum’s Roast Chicken, Fish Goujons with Pea Purée and Sticky Toffee Pudding. Quick Fixes features Hot Buttered Crab and Provencal Bean Salad, and in Slow and Low Tom cooks up his famous 10-Alarm Chilli and Slow-Cooked Ragu. Dishes inspired by his travels, such as Ceviche or Laotian Chicken Salad, also feature, alongside a chapter on Cooking for Children, with crowd-pleasers like Fish Pie Jnr and Spaghetti Bollynaise.

Tom has cooked every recipe in his home kitchen again and again before including it in this book. He also explores the basic ingredients that are essential to a good dinner, such as fats and stocks, offering suggestions on how to prepare and cook with them. Let’s Eat is an irresistible hotchpotch of delicious recipes; a trusty cookbook written in Tom’s distinctive voice means it’s a book that you’ll want to read from cover to cover.

Learn how to cook TEMPTING and EXCITING food over charcoal and flame IN YOUR OWN BACKYARD from the very best.

Catering for meat-eaters, veggies and vegans alike  this will become your GO-TO BBQ COOKBOOK.

The art of barbecue has taken off around the globe, and Marcus has travelled widely to experience many unusual and exciting methods first-hand – from South America to Japan, Italy to India. Here he takes inspiration from a wealth of culinary influences to demonstrate how far cooking with fire has come and just how flavoursome it can be.

Now the doors of Marcus’ UK BBQ School have been thrown wide open so you can see in his own stunning photographs what is possible, to encourage you to take giant leaps forward.  Included are recipes for meat and seafood, as well as vegetarian and vegan recipes. Also shared is advice on buying (or building) barbecues, tips on cooking technique and honing your skills.  Backyard BBQ is a compilation of previously published favourites.