Made in Bangladesh: Recipes and stories from a home kitchen

By Dina Begum
Taking you through the six Bangladeshi seasons – summer, monsoon, autumn, late autumn, winter and spring – with warming flavours and memories teaching modern classics and age-old recipes to home cooks. Puchka (potato & chickpea filled pastry shells with tamarind sauce), Tenga  (light & sour fish stew with green tomatoes), Narkel diye murghi (steamed chicken in a spiced coconut paste), Tehari (aromatic beef and rice cooked with mustard oil & chillies) and Dhood puli pitha (coconut-stuffed rice flour dumplings in molasses milk) are just a few of the enticing dishes she shares.

French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts

By Ferrandi Paris
From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master the art of the French boulangerie. This cookbook focuses on bread and viennoiserie, the category of French baked goods traditionally enjoyed for breakfast. Here, the culinary school’s team of experienced chef instructors provides more than 40 techniques in 220 step-by-step instructions. Make your own poolish or levain to kneading, shaping, and scoring various types of loaves, and laminating butter to braiding brioches.  
Flammarion

I’ll Bake!: Something delicious for every occasion

By Liberty Mendez
These delicious baking recipes fit into a busy lifestyle; a quick snack or comforting pudding with whatever is left in the fridge, creating a cake that you can take to your friend’s birthday without fear of it falling apart, or cooking an impressive dinner party dish after a couple of glasses of wine. I’ll Bake! has the perfect dish for every occasion. Not only can all of the recipes be made in five steps or under, there’s an at-a-glance guide to which recipes are vegan, dairy free and gluten free and time-saving tips and easy alternatives to help suit an assortment of dietary needs.