Our Osozai cookbook review: Meg Tanaka's 80 everyday Japanese home cooking recipes, from quick pickles to karaage. Is it the Japanese cookbook for you?
Himanshu Saini's The Rise of Indian Food captures Tresind Studio's three-Michelin-starred tasting menus, with forewords by Massimo Bottura. Our full review.
Our review of Gennaro's Hidden Italy by Gennaro Contaldo — 80 forgotten regional Italian recipes to treasure for generations, with stunning photography by David Loftus.
Our review of Donna Hay’s Sunshine, Lemons and Sea Salt — a stunning celebration of modern coastal home cooking. Accessible, beautiful, and full of recipes worth making.
Juno The Bakery cookbook review exploring sourdough, laminated doughs, seasonal baking, and the techniques behind Copenhagen’s iconic bakery.
Fort Negen is a technique-driven baking cookbook with 150+ recipes spanning sourdough, pastries, and fermentation from Amsterdam's cult bakery.
Our pick of the best cookbooks of 2025 — standout titles celebrating technique, global flavour, and inspired everyday home cooking.
Matthew Ryle's French Classics Cookbook demystifies French cooking with clear, confidence-building recipes for home cooks.
The Cooking World is a team of professionals passionate about the world of food from diverse areas.
Our purpose is to share our passion and knowledge with everyone to teach how they can cook more and have a good time while doing it.
