The Farm Table

By Julius Roberts

Professionally trained chef Julius Roberts left frantic London restaurant life to pursue his dream of living sustainably on a small farm in the English countryside. He transports us to his farmstead, taking us through a calendar year with diary entries and images grounded in the natural world. We take joy in reading about new goats and sheep being born, learn to grow vegetables, and forage for simple herbs and flowers, all while discovering Julius’s outstanding recipes.
Ebury Press

Wild Figs and Fennel: A Year in an Italian Kitchen

By Letitia Clark

A charming journey into the ease and pleasure that defines Italian life. From refreshing summer salads to wintery pasta. You’ll find classics such as Sausage Lasagne, Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi
Fried in Sage Butter and Ricotta, Lemon
and Herb-Stuffed Courgette Flowers.
Hardie Grant North America

Flavour 

By Sabrina Ghayour

British-Iranian Chef and food writer Ghayour has become the ‘go to’ girl for Persian and Middle-Eastern recipes, history and ingredient wisdom and is often called upon for her expertise.
Woolworths Group Limited

Code Noir Afro-Caribbean Stories and Recipes

By Lelani Lewis

Code Noir is a cookbook steeped in history. The Chef and culinary activist Lelani Lewis goes back to her Caribbean roots with classics like jerk chicken, salted cod fritters, pepperpot stew, and Guinness punch. She also shares new creations with typically Caribbean ingredients.
Simon & Schuster