Good reads and great recipes make a mouthwatering mix, and if you’re hungry for the best, then take a moment to savour our cookbook curation. Serving up a truly global spread, you’ll find fodder for seasoned chefs and first-time foodies alike. Tuck in!
 

The 35 best cookbooks of 2024 | Collagerie.com

The 35 Best Cookbooks of 2024

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Shortlisted for the 2024 Gourmand World Cookbook Awards. “An absolute feast of Turkish home cooking” – Diana Henry “I absolutely love getting lost in this book. Wonderful recipe after wonderful recipe. You are in excellent hands with Özlem as your guide. The text and stories transport you, while simultaneously making you extremely hungry, for food and discovery alike.” – Joe Woodhouse “Sebze is a celebration of some of Turkey’s most celebrated and most loved vegetable recipes and there is nobody better equipped to share them with us than Özlem.” – Sabrina Ghayour

Özlem Warren

Make a recipe a few times and it becomes habit. Make it enough and it becomes home. In his much-anticipated new book, Yotam Ottolenghi brings his inspiring, flavour-forward approach to comfort cooking, delivering new classics that taste of home.

Yotam Ottolenghi

Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.

Anna Jones

‘At Café Cecilia you will find some of the absolute best cooking in London, and I'm greedily grateful for this little gem of a book.’ – Nigella Lawson ‘Producing "honest" food is something I think about a lot. It's food that doesn't follow trends or fashions, that doesn't show off, that comes from the core of the cook. The food, the dining room and the way things are run at Café Cecilia is honest. They are from the soul of Max Rocha.’ – Diana Henry The debut cookbook from rising star Irish chef Max Rocha and his hugely popular East London restaurant, Café Cecilia

Max Rocha

Brimming with vibrant, modern food that sings of the Mediterranean, Greekish is a must-have for simple recipes that are perfect any day of the week.

Georgina Hayden

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Bethlehem is a celebration of Palestinian food and culture from one of the area’s most dynamic chefs and a portrait of one of the most storied cities in the world. Franco-Palestinian chef Fadi Kattan celebrates the hidden parts of Bethlehem, his home, conjuring the colours and smells of its market and spice shops and introducing readers to the local farmers and artisans with whom he works to find the perfect ingredients and shares his love of culinary experimentation. Fadi’s inspiration comes from these food artisans, who grow the grapes, mill the wheat, make the olive oil, and most importantly, pass down the generational food knowledge.

Fadi Kattan

THE INSTANT SUNDAY TIMES BESTSELLER - DISCOVER THE MOUTHWATERING FOLLOW-UP TO HIS BESTSELLING MEMOIR, TASTE ‘Sharing food is one of the purest human acts' Food has always been an integral part of Stanley Tucci’s life: from stracciatella soup served in the shadow of the Pantheon, to marinara sauce cooked between rehearsals and costume fittings, to home-made pizza eaten with his children before bedtime. Now, in What I Ate in One Year, Tucci records twelve months of eating, in restaurants, kitchens, film sets, press junkets, at home and abroad, with friends, with family, with strangers, and occasionally just by himself.

Stanley Tucci

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An approachable, fun comic book cookbook tour of Thai culture and cuisine with 50 recipes and stories from the country's main culinary regionsFrom an exciting all-female, all-Thai team, Noodles, Rice, and Everything Spice combines easy-to-follow comic book panels with pops of vibrant food photography to perfectly capture the bright, colorful flavors and ingredients that are crucial to Thai cuisine.

Christina de Witte and Mallika Kauppinen

120 vegan and vegetarian recipes for the most important meal of the day

Meera Sodha

Tim Spector

ONE OF THE BEST COOKBOOKS OF THE YEAR: Washington Post, Food & Wine, Forbes, EATER, Smithsonian Magazine, Library Journal • ONE OF THE BEST BOOKS TO GIFT: The Strategist, DominoRaised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we’ve come to believe.

Ashleigh Shanti

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In Crumbs, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts –from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread.

Ben Mims

‘Agak agak’ is a colloquial term rooted in the Malay word for ‘somewhat’. This term comes to life especially in the home kitchen, where cooks rely on their senses and experience, rather than tools or exact formulas.

Shu Han Lee

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MEZCLA means mix, blend or fusion in Spanish and in her first solo cookbook, Ixta Belfrage - loved for her inventive ingredient combinations - shares her favourite mezcla of flavours. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savour the process), here are 100 bold, impactful recipes inspired by Italy, Brazil, Mexico and beyond. Creative, colourful and always delicious, this is food for every day and every occasion.

Ixta Belfrage

The easiest and best gatherings are when everyone pitches in. It's sanity-saving for the host, not to mention energy- and money-saving. And arguably more fun and interesting. But what do you make when asked to bring a plate?

Sophie Hansen

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The debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipes Discover the food and stories of Mangal II, one of London’s most vibrant food destinations, thanks to the dynamic vision of the Dirik brothers. Following in the footsteps of their father, the Turkish chef Ali Dirk who immigrated to London and opened the UK’s first ocakbasi, Mangal I, in 1994, his sons have modernised Anatolian cuisine for the 21st century. Through heartfelt essays about the food, creativity, and legacy of the restaurant and more than 60 original recipes, readers discover delicious signature recipes such as Cull Yaw Köfte with Grilled Apple Sauce, Grilled Chickpea Hummus, Sourdough Pide, Mushroom Manti, and Tahini Tart – all by Sertaç Dirik, one of the most talented chefs of his generation. A foreword by Action Bronson further tells the story of the one-of-a-kind foodie destination beloved by devoted locals and restaurant fans from around the world.

Ferhat and Sertaç Dirik

Supper with Charlie Bigham is a celebration of good-quality, fresh ingredients and how to use them to create delicious, fuss-free meals. The book contains more than 100 straightforward, easy-to-follow recipes, easy swaps to make the recipes work with what you have to hand, and ideas for scaling dishes up and down. Recipes range from standing-up starters to eat with a drink, to mains for two, four, six or many, to vegetable sides for sharing and simple puddings, giving plenty of options for flexitarian family food and entertaining. Along the way, Charlie shares his life-in-food experiences and tips.

Charlie Bigham

Deuki Hong and  Matt Rodbard

In The Authentic Ukrainian Kitchen, Ievgen Klopotenko shares the true food of Ukraine - the way it is really cooked today - with modern recipes for familiar and forgotten dishes. Klopotenko is Ukraine's most internationally celebrated chef. A top restaurateur in Kyiv, winner of Ukraine's MasterChef, and an activist promoting Ukrainian food around the world, he has also worked with First Lady Olena Zelenska to revamp the country's school lunch program and campaigned for the United Nations to recognise the heritage of borshch.

Yevhen Klopotenko

Maybe you just discovered celeriac, at the grocery. Or perhaps you received watermelon radishes in an Abel & Cole package. Did a parsnip catch your eye at the farmers’ market? Even vegetables you think you know, like cabbage or Brussels sprouts, will reveal next-level flavour with the right recipe. Becky Selengut has made it her mission to take less popular—or even outright scorned vegetables like okra—and cook them into irresistible dishes. It’s all about knowing how to cook or serve them and what herbs and spices to incorporate. In Misunderstood Vegetables, Selengut highlights 25 vegetables, with recipes alongside history, step-by-step preparation and storage tips. Organised by season, recipes include Feta and Citrus Salad and Charred Chard with Spicy Chile Oil. A must-have for the plant-curious, this cookbook will have readers seeking out unusual and underused produce like never before.

Becky Selengut

Learn to make New York’s most iconic dishes, from bagels and brisket to cherry pie and cheesecake. The best way to discover a city is always through its food, venturing away from the landmarks and tourist traps and seeking out the alleyways and local joints where everyday life takes place. Nowhere is this truer than in New York, whose rich tapestry of communities and history can be experienced with each passing street. Every square foot reveals something unique about the city, and the scene is always evolving.

Yasmin Newman

At the foot of the French Alps, on the Mediterranean coastline, the city of Nice is sun-drenched, bursting with colour, and replete with vibrant, full-flavoured food. In Niçoise, Rosa Jackson, founder of the popular cooking school Les Petits Farcis and a resident of the city since 2004, invites home cooks to discover much more than salade Niçoise and ratatouille. With its reliance on olive oil, fresh produce, fish, whole grains and chickpeas, the Italian-influenced Niçoise cuisine includes panisses (chickpea fries), daube (orange-scented beef stew) and a sweet Swiss chard pie. Encouraging readers to follow the seasons, Jackson structures her delicious and easy-to-master dishes around the freshest ingredients and celebrates casual street food like the tuna, egg and vegetable sandwich known as pan bagnat. Beautiful photography, visits to local shops and restaurants, and conversations with the mamies who keep traditions alive further transport readers to the hidden corners of this tourist mecca.

Rosa Jackson

An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation.

Von Diaz

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Chef Rosie Sykes knows how to get the most flavour and value out of ingredients. Across 70 recipes she'll show you how to plan, prepare and cook dishes with maximum taste but minimum cost.

Rosie Sykes

One pan? No problem. Save money and time with this game-changer of a cookbook! Rammed with one-pan, one-pot and one-bowl recipes, these dishes are easy, affordable and – above all else – undeniably delicious to eat. We’ve created over a hundred recipes for you to check out, enjoy and make for your loved ones, including an easy-as-it-gets Vodka Orzotto, a triple ‘ch’ traybake with chicken, chickpeas and chorizo, a veggie spaghetti that manages to taste exactly like buffalo wings and Coffee-roasted Pork Belly to whip out on special occasions. Includes chapters on Easy Ones, Speedy Ones, Fancy Ones and Slow Ones, so you can quickly find exactly the recipe you need, any night of the week.

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Pamela Anderson invites you into her kitchen and down-to-earth family fairy kingdom on Vancouver Island - offering a whimsical and entertaining collection of more than 80 recipes that will nourish your heart.

Pamela Anderson

Are you Team Ketchup or Team Mustard? What are your Top 3 condiments? And is butter really a condiment? Let Claire guide you through the condiment world of flavour starting with the Classics that we all know and love - Ketchup, Mayonnaise, Mustard and Butter - right through to Hot Sauces, Ferments and Pickles (think Miso and Kimchi), Dressings & Oils, Fruit in Jars and Dips.

Claire Dinhut

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It's time to crank up the heat and lose the measuring spoons because the secret to cooking is hiding in one simple motto: MORE IS MORE. In her bestselling debut cookbook, Cook This Book, Molly Baz taught the cooking essentials and put her love for mortadella and dill on blast.

Molly Baz

This collection of 80 delicious recipes has you and your family covered for Ramadan. With dishes that everyone will enjoy, it includes chapters focused on making cooking easy, quick and even healthy.

Anisa Karolia

The living legend that is Dolly Parton joins forces with her sister and cook Rachel Parton George for a fun-filled, absolutely delicious celebration of great food and family. You’re invited to pull up a chair to a year of meals, friends, and fun with the Partons, as Dolly and her sister (and favourite cook) Rachel share beloved, crowd-pleasing recipes and family stories.

Dolly Parton & Rachel Parton George

The innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt.

Dan Pashman

A NYT BEST BOOK OF THE YEAR - A SMITHSONIAN MAGAZINE BEST BOOK ABOUT FOOD OF THE YEAR - A SAVEUR BEST COOKBOOK OF THE YEAR A new cookbook from the best-selling and award-winning author that uses recipes to look back at her life and family history--and at her personal journey discovering Jewish cuisine from around the world

Joan Nathan

When we think of nutrition and 'eating well' so many of us jump to the words 'diet', 'unenjoyable' and 'sacrifice'. Sometimes we can see healthy eating as something we should do rather than something you want to do. This book aims to change that. To alter your perception of eating well and shift away from an all or nothing approach.

Emily English

In her eagerly anticipated debut cookbook, acclaimed food writer Khushbu Shah injects an electric and irresistible energy into the story of Indian food, with 125 recipes inspired by the cooking of the diaspora. From the savory and bold flavors of Achari Paneer Pizza to the ultimate home-cooked comfort meal, a pot of Spinach Tadka Dal with rice, Khushbu's recipes are flavor-packed, party-pleasing, and wonderfully surprising. She invites readers on a journey far beyond butter chicken (though she has a stellar recipe for it), offering instructions for preparing meals, drinks, and desserts as diverse as Saag Paneer Lasagna, Classic Dosas, Keralan Fried Chicken Sandwiches, Pani Puri Mojitos, and a Masala Chai Basque Cheesecake. Khushbu makes it easy to dive in, equipping home cooks with a list of simple-to-find pantry staples alongside vibrant images, clever tips and tricks, and illuminating essays that introduce a thrilling voice in American food.

Khushbu Shah

Simply Jamie exists to inspire you to get cooking – it’s full of delicious, achievable recipes you’ll love to make. Whatever your needs, you can trust that these tried and tested recipes will slot right into the rhythms of your week – from 20-minute-to-table dishes and no-time-to-shop cupboard rescues to weekend wins that create smart leftover ideas, meaning mealtimes are a doddle in the days that follow.