For Italians, pasta isn’t just a dish – it’s part of their identity. Every shape, filling, and sauce tells a story which reflects the landscape and history of the places they come from. Whether it’s the saffron-stained strands of Sardinia’s malloreddus or the hand-cut ribbons of Emilia-Romagna’s tagliatelle, each of Italy’s 20 regions each have their own pasta traditions which continue to be celebrated and protected.

A Pasta Tour is a journey through these dishes and traditions, exploring how geography and culture have shaped the pasta dishes that come from each of Italy’s regions. Discover the origins of iconic pasta shapes, such as orecchiette, pici and ravioli, and the sauces they are traditionally served with, such as pesto alla Genovese, ragu alla Bolognese or carbonara.

Written by Pia Gava, cook, author and former MasterChef contestant, A Pasta Tour invites you to taste your way down the Italian peninsula – from the alpine kitchens of the north to the sun-soaked coasts of the south. This is a celebration of Italy’s most beloved food, and the people and places that make it.

“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.

• The market decides the menu
• Make unfussy food people will want to eat
• Follow recipes loosely and adapt them a lot
• Share food generously

With most recipes requiring less than 10 ingredients, and inspired by the flavors and abundance of summer, dishes include:

• Tarte Soleil, puff pastry dressed up for a party and topped with pesto or tapenade to become an aperitivo-hour centerpiece
• Daube Provençale, the south of France’s answer to boeuf bourguignon
• Whole Branzino is the most forgiving, and the most impressive, way to prepare a fish, and it’s irresistible when topped with Put-on-Everything Green Sauce
• Baci di Dama-of all the treats balanced on espresso saucers, these tiny “lady’s kisses” from Northern Italy might be Mélanie’s favorite
• Tangerine Thyme Spritz, a floral, herbaceous make-ahead drink that will be the star of any summer party, (plus a handful of recipes that turn Ghia and other pantry staples into glamorous drinks).

Riviera celebrates the luxury of gathering loved ones around a table laden with food, fueling conversations well into the night. It is about embracing long, lazy lunches, morning-after treats that preserve the sweetness of the night before, and the profound pleasure found in cooking from the heart.

This collection of 100 brand-new recipes captures the simplicity, authenticity and generosity that make Italian cooking so enduring.

Divided as an Italian table would be – Antipasti, Primi, Secondi, Contorni and Dolci – the book guides readers through every course, from delicate starters and handmade pastas to hearty mains, vibrant vegetable dishes and indulgent desserts. Dishes such as Tuscan Ribollita, Amatriciana and Pansotti alla Genovese showcase the beauty of honest ingredients and culinary traditions that have stood the test of time.

Brimming with Theo’s passion, insight and expertise, The Italian Table brings the spirit of la dolce vita into every kitchen, encouraging cooks of all levels to gather, share and enjoy.

'There is such a beautiful feeling of home in this book. It's a pure love letter to Italian food filled to the brim with recipes I want to make but importantly I know I CAN make. I cannot wait to get this covered in sauce as I have it permanently open on my kitchen side.' EMILY ENGLISH

Sardinia captures the true spirit of Mediterranean cooking. Here, you find a way of life filled with simple, fresh, seasonal ingredients, healthy fats and plenty of time spent cooking, eating and spending time with loved ones. Sardinia is, after all, one of only five designated 'blue zones' in the world – where people live longer than anywhere else.

In Eat Like a Sardinian, chef Francesco Mattana invites you to discover the rich and varied food culture of the island, bringing together his experiences learning to cook from the women around him and years of teaching experience to create 90 delicious home-cooking recipes that everyone can master, with all the tips and tricks needed to get them right every time. Find the perfect small bite for your aperitivo hour, stock up your larder with preserves, perfect your pasta and bread-making skills, learn how to entertain the Sardinian way with impressive fish, meat and vegetable dishes and finish it all off with a traditional dolci. Who knew healthy living could be so sweet?

‘Touching, absorbing and unflinching… shows you how to stomach life’s shit, celebrate the ugly, and keep going' Angela Hui

Eat bitter is a Chinese proverb meaning ‘endure hardship to taste sweetness.’ For Lydia Pang, it embodies the struggles of her Hakka ancestors, a persecuted Chinese ethnic group whose ingenuity shaped a food culture rooted in fermenting and foraging.

Pang reimagines eating bitter as a philosophy to confront her own challenges: burning out, testing her marriage, navigating fertility struggles and caring for a parent. Through eight recipes, she shares food as memory and medicine: the silly egg noodles her father cooked when her sister was ill, the bone broth she boiled in New York while homesick and courgettes grown in rural Wales as a gesture of reconnection.

With the never-ending sunlight, this magical time of year allows for pause and presence as the days stretch ever longer and the landscapes come alive. Scandinavian summer is more than just a season.

Make the most of the season’s abundance, from slow mornings with Rhubarb and Rye Bread Crumble or Eggs with Summer Chanterelles, to light lunches of Smørrebrød or Fennel-cured Salmon, and sweet favourites like Apricot Almond Cake or Kringle with Rosehip Jam. There are fresh and flavoursome recipes for every time of day – so, whether it’s for afternoon fika, archipelago picnics, or ideas to preserve the late summer harvest, you will find endless treats to share with friends and family.

Featuring stunning location photography from across the Nordic region, as well as evocative narrative, Midnight Sun is a timeless collection of recipes and stories that will be a favourite for many years to come.

Based on the menu Itamar and Sarit serve at their cafe in Store Street, London, it’s the kind of relaxed, informal food we all want to eat every day – chapters include effortless recipes with Eggs, fragrant Soups, tasty ideas for In or On Bread, nourishing Salads, simple, wholesome dinner ideas in Daily Nightly, quick and easy Cookies and Cakes and even some ‘serve me in a glass’ speedy Cocktails and Desserts. From a summery Courgette & Broad Bean Shakshuka and a Crispy Za'atar Chicken Schnitzel Sandwich to Spicy Sausage, Tomato, Pepper & Goat’s Cheese Dirty Rice and Ginger & Chocolate Cookies – this is wholesome, seasonal food that will lift your spirits and improve your day.

‘Özlem has a real talent for delivering her beautiful Turkish recipes to us but making them accessible and easy to make at home without compromising on flavour or authenticity.’ Sabrina Gayhour

‘It has always been my dream to visit Istanbul, and I have today, after reading this brilliant cookbook. Recipes and stories from one of the most diverse cities on earth.’ Olia Hercules

‘This book is a first-class ticket to the tastiest city in the world, and Özlem is the ultimate guide, taking us around, behind the scenes, and away from the crowds.’ Honey & Co

With over 80 delicious, easy-to-make recipes, award-winning author Özlem Warren brings the vibrant and diverse flavours of Istanbul to your home kitchen.

Influenced by its geographical position and the many ethnic groups that made the city their home, each in turn contributing to its cuisine, Istanbul’s food is multicultural, delicious and satisfying.

From explorations of the city’s famous street food and home-style restaurants to gems from farmers’ markets and patisseries, in this stunning cookbook you can find classics such as Hünkar Begendi (lamb stew over smoked aubergine) and Soganli Menemen (scrambled eggs with tomatoes, peppers and onions), perennial favourites such as Kolay Gözleme (easy gözleme with cheese and spinach), multicultural flavours such as Çerkez Tavugu (Circassian chicken with walnut sauce), crowd-pleasers like Cheat’s Manti, sweet treats such as Sekerpare (semolina cookies in syrup with pistachios) and so much more.