Explore cuisines around the world and broaden your taste with these delicious cookbooks to celebrate National Non-Fiction November!
Non-Fiction November is an annual celebration that highlights the joy and value of factual reading for young readers and beyond.
Want more suggested books? Take a look at our recommendations.
Around The World in 50 Curries
Jimmy Guo
‘Around the World in 50 Curries’ is a visual feast in 50 recipes, travelling to India, Sri Lanka, Thailand, Singapore, Japan and beyond.
From the secret to a well-made massaman to advice around creating a harmonious spice balance, author and chef Jimmy Guo will set you on your way to spell-binding success.
From easy and familiar classics such as chicken tikka masala and dal to exotic dishes for special occasions like rendang and Sri Lankan crab curry, each recipe is a gateway to a new world of flavours and cultural tradition, promising a thrilling journey for foodies and home cooks alike.
Eat Like a Sardinian
Francesco Mattana
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.
The Fish Cookbook
If you’ve ever wondered how to shuck an oyster, fillet a mackerel, or make fried calamari from scratch, then look no further.
‘The Fish Cookbook’ is the ultimate guide to sourcing, preparing and cooking sustainable seafood from around the world.
With over 300 inspiring fish and shellfish recipes, and step-by-step photography detailing key techniques, this comprehensive guide will help you to master to art of seafood cooking.
Gathering: A Celebration of Flavours from Polynesia & Beyond
Monica Galetti
This book is a vibrant culinary journey inspired by Chef and TV personality Monica Galetti’s roots in the Pacific Islands and her island adventures across the globe—from the sun-soaked archipelagos of Italy to the bustling kitchens of South China and the spice-laden waters of the Java Seas.
Drawing on her rich Polynesian heritage, Monica reimagines traditional island flavors with a contemporary twist, creating recipes that are as innovative as they are soulful. Each dish tells a story of place, culture and connection, bringing together tropical ingredients, global influences, and modern techniques.
With Monica as your guide, you’ll discover how to bring the warmth, generosity and creativity of island-inspired cooking into your own kitchen, wherever you are in the world.
Maki & Ramen: Japanese Recipes From Tokyo to Your Table
Teddy Lee
Inspired by the restaurants of Japan, chef-founder Teddy Lee teaches you how to achieve maki and ramen magic at home.
Covering the foundations of Japanese cooking learn how to make broths, tare, rolls and rice dishes, as well as accompaniments like tempura and gyozas, so you can create your very own varied menu.
Built upon an ethos of sharing Japanese culture and traditions, ‘Maki & Ramen’ gives you a step-by-step approach to making impressive food at home.
Medesque: Everyday Recipes With Mediterranean Roots
Georgina Hayden
Escape to sun-soaked coastlines with the glorious flavours of MEDesque.
Delicious and easy recipes to be cooked at home by anyone and everyone. Bring a touch of the Med to your table with iconic and inspired dishes.
From weeknight dinners to weekend feasts, travel through Italy, Spain, the Middle East and beyond in your own MEDesque kitchen with over 110 effortless, sensational recipes.
Mexican Soul: A New Style of Cooking
Santiago Lastra
In Mexican Soul, chef Santiago Lastra reimagines Mexican cooking using what’s local, seasonal and already in your cupboard. From pistachio guacamole to tortillas made with mashed potatoes, this book shows how Mexican flavour can be unlocked anywhere in the world.
In the first pages, discover the foundations of Mexican cuisine using traditional ingredients, organised by the flavours that define it — sour, sweet, spicy, fat, smoky and masa together with traditional Mexican recipes. You can then learn how to apply those principles creatively with the ingredients you already have at home in the second section, cooking Mexican food with freedom and confidence.
With more than 80 vibrant recipes and a philosophy rooted in creativity, Mexican Soul is more than a cookbook — it’s a new way to think about what Mexican food really is.
Modern Masala
Sanjana Modha
Indian roots don’t always mean curry with roti for dinner. ‘Modern Masala’ is a love letter to vibrant, contemporary cooking inspired by Indian heritage, celebrating flavours without borders.
This joyful collection of over 70 vegetarian recipes reimagines Indian flavours for the way we eat now. Moving far beyond a bowl of aloo gobi, Sanjana brings together comforting one-pot heroes like daal gnocchi, playful mash-ups such as lime pickle paneer fajitas, and clever bakes including her eight-minute burfi.
Each recipe offers a familiar nod to the tastes of her Indian ancestry, adapted for curious, globally minded cooks.
One Pan Vietnam
Thuy Diem Pham
Vietnamese dishes are often thought of as time-consuming and intricate, likely due to the popularity of the country’s famously delicious but complex dish, Pho.
However, there are many dishes that, with the right ingredients and a little know-how, come together in no time and, even better, in just one pan! Discover just how easy it is to create Vietnamese flavours without the fuss in Thuy Diem Pham’s ‘One Pan Vietnam’.
Persiana One: One Pan, One Tray, One Pot
Sabrina Ghayour
From the Queen of Middle Eastern cookery, every recipe in Persiana One makes irresistible Middle Eastern flavours easier than ever in one pot, one tray or one pan.
From dips and bits that make snacking sublime to spectacular salads, and from easy everyday dinners to something a little bit more special, these are recipes designed with clever shortcuts that don’t compromise on flavour, to be as simple, and as kit free as possible.
With over 100 recipes, each accompanied by a photograph, and including a foil finish and ribbon marker this is a sumptuous gift for every cookery lover.
Kari
Sheil Shukla
In Sheil Shukla’s first cookbook, ‘Plant Based India’, he presented the plant-based Indian recipes of his Gujarati heritage. In ‘Kari’, he explores what a ‘curry’ actually is, with reimagined Indian dishes infused with flavours and techniques from Asia to America and beyond.
The plant-based recipes redefine Indian cuisine as we know it, with dishes that incorporate Thai, Korean, Japanese, and even Italian influences and use ingredients easily found in kitchens throughout the United States. The creative curries make storebought simmer sauces an afterthought.
Kimchi: 80 Recipes for Classic Kimchi and Modern Twists
Jihyun Kim
Bring the heart and soul of kimchi to your kitchen with a selection of authentic, classic kimchi recipes, plus modern twists for using kimchi in everyday delicious dishes.
In this book, discover the craft of kimchi through traditional and seasonal recipes, plus delicious ways to use kimchi in your cooking, from kimchi grilled cheese sandwich and kimchi mac and cheese, to kimchi quesadilla, kimchi summer rolls and stir-fried kimchi udon with greens.
Jihyun ‘Kimmy’ Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn’t just about food – it was about love, sharing, and tradition.
Lebanon: A Culinary Celebration
Anissa Helou
An evocative journey through Lebanon, this tome features more than 160 sumptuous recipes. Alongside award-winning author Anissa Helou’s stories, memories and cultural insights, you’ll find techniques and staple ingredients to make delicious recipes.
From colourful small plates to luscious stuffed vegetables, as well as elaborate dishes for impressing, this is a comprehensive collection of recipes that make up Lebanon’s rich culinary tradition. This is the only book you will ever need on the country’s cuisine.
Helou is a renowned chef, teacher, author and well-respected advocate for Middle Eastern food in the west. Her previous award-winning book, Feast, was chosen by the New Yorker as one of the 10 best cookbooks of the century so far.
Gennaro’s Hidden Italy
Gennaro Contaldo
Gennaro Contaldo, with his unmatched passion for authentic Italian flavours, guides you through a treasure trove of lost recipes that were on the verge of fading into history. Organised by region (Central, North, Islands, and South), discover dishes that once formed the heart of family gatherings: humble pasta variations, vibrant sauces, and comforting classics.
From Pope’s Pasta and Medieval Pancakes to Assassin’s Spaghetti, Courgettes with Amaretti, Sweet and Savoury Ravioli, Chestnut Pudding and even Watermelon Jelly – each captures the true spirit of Italy.
Filled with Gennaro’s warm anecdotes and culinary wisdom, this book is a heartfelt homage to his homeland – celebrating tradition, preserving culture, and serving up Italy’s stories one irresistible bite at a time.
Greek Odysea: Flavours of Greece From Pantry to Plate
A celebration of the soulful simplicity of Greek cooking. With more than 70 recipes, this beautifully designed book showcases the country’s iconic pantry staples – olive oil, feta, honey, tomatoes, yoghurt, and more – brought together in dishes that are seasonal, generous, and full of flavour.
Chapters are organised around the rhythms of the Greek table: light Seasonal Salads & Small Plates, hearty Bakes & One-Pan Dishes, vibrant Fresh Feasts & Sharing Food, wholesome Herby Rice & Pulse Dishes, and indulgent Sweet Ends & Pantry Treats.
Alongside the recipes are stunning travel photographs and intimate stories: Yiayia Vali’s kitchen wisdom, Odysea founder Panayis’ food-filled childhood, and the voices of small-scale producers whose ingredients shape every dish.
This is a book to cook from and to travel with – an invitation to embrace the Mediterranean way of eating and bring the warmth of Greece into your own kitchen.
Jeremy Pang’s Chinese Kitchen
Jeremy Pang
Discover how to make the best Chinese food at home with this essential guide. Filled with step-by-step techniques and more than 80 irresistible recipes, School of Wok’s Jeremy Pang shows you how to master Chinese cooking recipes and techniques.
From homemade classics like Steamed wontons in chilli broth to indulgent meals like Succulent crispy chili beef, feast on delightful Chinese dishes with family and friends.
Siam: A Thai Cookbook
Kay Plunkett-Hogge
Discover the rich diversity of Thai cuisine with ‘Siam’, where food writer Kay Plunkett-Hogge takes you on a journey through the Kingdom’s culinary landscapes.
From the hilltribe communities in the far north to the Perakanese flavours of the south, Kay reveals how borders are merely backdrops to a vibrant culinary tapestry shaped by various influences, including Portuguese, Persian, Chinese, and Indian.
Born in Thailand and fluent in Thai, Kay has curated over 100 recipes, learning from home cooks and chefs across the nation. Each section features Kay’s inimitable humour and insightful essays on the idiosyncrasies of Thai cooking and dining.
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