Cookbooks Worth Waiting For 2025 Part 2 - A Recap

Kath October 29, 2025

Below were my top picks for cookbooks that would be worth waiting for, in the second half of 2025. Now I have them all, here are my thoughts!

Boustany by Sami Tamimi (Ebury Press) - The first solo cookbook release from much loved Sami Tamimi has certainly been a title worth waiting for! This book has a focus on vegetable based dishes from Sami’s Palestinian background. The recipes are vibrant and look to be full of flavour. It’s one of those vegetable focused books were meat isn’t missed, as the recipes are so interesting and delicious. There are vegan options for many recipes as well (though some are vegan to start with), and if you have access to a variety of vegetables you will really enjoy this book. I think Boustany, which means ‘my garden’ in Arabic, showcases vegetable forward cooking in a really exciting way, and I think this book will really come into its own now we are close to Summer as there are so many recipes I want to make that utilise Summer produce like tomatoes and eggplants (though many recipes for other times of the year too!).

I made Sami’s Spiced Apple Walnut and Lemon Cake a week ago, using poached quince instead of apple (as suggested by Sami in the recipe header) as I had some frozen I need to use up before we move house. I also used slivered almonds rather than walnuts as I have a lot of almonds to use up before we move as well! The cake is based on a traditional olive oil yoghurt cake, however Sami’s version (which has been shared with him from by members of the Greek Orthodox community in Palestine) uses sunflower oil and has no dairy, only eggs. When making this cake I was beginning to worry it wouldn’t work! The texture of the batter was very thick and for a moment I was concerned the cake was meant to have yoghurt or dairy but had been forgotten! Of course my concerns were wiped away when the cake come out of the oven looking amazing and was super delicious when we tried it! Of course I should have trusted Sami from the outset! I will definitely be making the cake again, and it’s a great one if you need something dairy free. I am keen to make so many recipes from this book, next on my list are the Lemon and Pistachio Cookies (p.286), then onto the many tomato and eggplant dishes in the earlier chapters!

Handfuls of Sunshine by Tilly Pamment (Murdoch)* - As I expected this book is pure joy. Small sized bakes for all occasions, with Tilly’s signature use of flavour (fruits, nuts and all the nice things), with a heavy side of flowers, with beautiful photography and styling. If you loved Tilly’s first book The Plain Cake Appreciation Society, you will love this one. The two books compliment each other, as Tilly’s first is mostly filled with delicious whole cakes, where as Handfuls of Sunshine has small cakes, biscuits, some yeasted bakes and pastry based bakes (all fitting the ‘handfuls’ small bakes theme) so there is a variety of types of bakes and many different recipes to The Plain Cake Appreciation Society.

I have so far made The Lemon and Fennel Seed Amaretti (p.180), with bergamot and a batch with blood orange, both delicious and both will be made again! I also made the Lemon Gems (p.94-97), little bite sized citrus which were also delicious. I also managed to attend one of Tilly’s book events in July, and tried some of the Baby Meringues (p.52-54), along with the Baby Cakes (p.114-116) which are tiny cupcakes with different flavoured Swiss meringue buttercream. I particularly enjoyed the passionfruit version! My Mum has also made the Blueberry, Coconut and Lemon Bars (p.143) which were so enjoyable and froze really well too - a very tasty gluten free bake! Handfuls of Sunshine is a great book for anyone who likes to bake, and wants an injection of brightness, joy and sunshine to their bookshelf. Even just looking at this book feels cheery!

*Thank you to Tilly and Murdoch Books for gifting me a copy of this book.

Modern Australian Baking by Christopher Thé (Hardie Grant) - This much anticipated first release from former Black Star Pastry owner Christoper Thé is gorgeous book filled with sweet and savoury recipes that heavily rely on native Australian ingredients. Modern Australian Baking is definitely what I would classify a ‘baking projects’ kind of book. Most of the bakes are quite involved, have many steps and elements. If a baking challenge is your kind of thing, I think you will like this book! The photography and styling is minimal in nature, which I think links with the themes of this book being ‘modern’ Australian baking, as well as highlighting the bakes themselves and in some cakes the delicate finishing touches to the recipes and how they are decorated. The chapters are divided by the seasons, and there is a detailed introductory section that is well worth a read, as Christoper explains what Modern Australian Baking means to him and explains the native ingredients he uses.

Chesnok by Polina Chesnakova (Hardie Grant) - There have been a few notable releases focussing on Eastern European food this year, and Chesnok by Polina Chesnakova adds another layer to how the diaspora of that part of the world remain connected to their heritage and culture via food. Polina’s book also encompasses the Caucasus and Central Asia, which gives Chesnok (meaning garlic!), a different perspective to other Eastern European cookbooks. Some of the dishes may be familiar to you, or may seem similar to other books focusing on this cuisine. However, like all recipes, things are made differently, region to region, country to country, village to village and family to family. So these recipes won’t be the same as you’ve seen before, even if some elements seem familiar or the same.

If you enjoy the food and flavours of Eastern Europe, and want to learn more about the food of the Caucasus and Central Asia, this is a great book to begin with or add to your collection. Chesnok is also a way for Polina to trace her family history and traditions via food, Polina (now living in the US), was born in Ukraine to a Russian mother and Armenian father who met in Georgia! There are so many influences there, it’s fantastic to see it all come together in a book that can harmonise all those influences through food, in ways we often don’t see outside of the food world. The photography is moody yet inviting and cosy in this book, a great addition to any cookbook shelf! I am looking forward to making the Georgian Ratatouille (p.126-7) and the Stuffed Peppers in Zesty Tomato Sauce (p.133).

Off The Shelf - Sour Cherries and Sunflowers by Anastasia Zolotarev

Kath August 27, 2025

Bought At: my copy was gifted to me by the author, however I had already preordered a copy from Booktopia which I then gifted to my Mum, since she also wanted a copy after attending a cooking class with Anastasia.

Recipes Made: I’ve made quite a few things from this book so far, especially as I’ve been able to attend two cooking classes with Anastasia since the books release, so I was able to make and try even more things that I might have otherwise. Going to Anastasia’s cooking classes was a great way of trying recipes I might not have tried, or thought were too involved. I now have not only tried lots from Sour Cherries and Sunflowers, but have so many recipes I want to make again, and have had great exposure to Eastern European ingredients and recipes which has enriched my food life beyond Anastasia’s excellent book.

I made the Herby Potato Salad (p.50) as a side to a main meal, and I really enjoyed it. I love herb filled dishes, so this recipe was perfect for me. I made half the quantity and the leftovers were enjoyed the next day as well. I can see myself re-making this in the warmer months as it felt like it would be a great Summer salad.

At the first cooking class I attended with Anastasia in May, I tried sauerkraut for the first time! Anastasia had made her Sauerkraut with Apple (p.64-5), and we got to try it on it’s own, it was also added to one of the other dishes we cooked that evening plus it was served as a side when we sat down to eat. I really enjoyed trying the sauerkraut, the addition of the apple was really nice. I now feel like I’ve tried the best kind of homemade sauerkraut first up, and any bought version might not compare! At the second cooking class I went to in August, I also got to try a red cabbage variation which was equally delicious. I think making some homemade sauerkraut is in my future!

At the second cooking class, Anastasia had made some Fermented Dill Cucumbers (p.66) and Pickled Tomatoes (p.68). She explained that the fermented dill cucumbers are different to dill pickles, with the fermented variety being something you can make and eat soon after (like the next day or so), there’s no need to wait like some you might for some other kinds of pickles. While my sense of taste and smell isn’t very good at the moment, I enjoyed the fermented dill cucumbers, despite their milder taste (anything with a milder taste is harder for me to detect any flavour from at the moment unfortunately). I would definitely try making them myself (especially once my senses of taste and smell have improved), and I think if you find pickled cucumbers too strong, these fermented ones could be a great option for you.

fermented dill cucumbers and pickled tomatoes

The pickled tomatoes on the other hand had a stronger flavour, and I could definitely taste the vinegar in them. The tomatoes (cherry tomatoes) held their shape and juice, so when biting into one you got a hit of juicy tomato coupled with the addition of the brine-y flavours of the pickle. I will definitely be making these again especially when tomatoes are in season.

Another recipe I was able to try at the first cooking class was Kompot (p.90-91). Kompot is like a Ukrainian version of cordial, though I think its much nicer, less concentrated and sugary than cordial. At the cooking class Anastasia had made a sour cherry version of the Redcurrant Kompot (p.91), which was refreshing despite it being quite mild for me with my taste and smell issues. Another thing to make myself once my situation improves! I have since made an Apple and Blackcurrant version of Anastasia’s recipes, with guidance from Anastasia after finding frozen blackcurrants at a shop not too far from me. I think kompot is something I will be making a lot of in Summer, as I really enjoyed drinking it cold and it’s a great way to use fruit and have a delicious drink that isn’t overly sweet.

The main focus of the first class I attended with Anastasia was Varenyky (p.94), which are Ukrainian dumplings a similar kind of thing to ravioli in a way. We made the kefir based dough which features in Sour Cherries and Sunflowers (p.95), along with a dairy free version of the dough as well. We had the Potato Filling and Fried Onion Sauce (p.98) and Cabbage, Sauerkraut and Onion Filling (p.99), plus a mushroom filling which I think was the same/similar to the Mushroom Ikra on page 161. The varenyky was a great thing to learn how to make, and an excellent recipe to make as a group as the tasks could be divided up and everyone got a chance to practice filling and sealing the dumplings. Served with butter, the onion sauce and sour cream, the varenyky made a delicious meal. If making the recipe for fewer people, the uncooked dumplings can be frozen to cook later on (which is what I did with the leftovers we got to take home from the class!).

Cutting the varenyky dough

Varenyky ready to cook

Varenyky ready to eat

Leftover varenyky with Aubergine ikra

The main recipes we made at the second cooking class I attended was Stuffed Sweet and Sour Onions in Plum Sauce (p.100), Cabbage Rolls (p.102-4) and Fried Hand Pies (p.114-5) with Mixed Greens and Egg Filling (p.116). All the recipes had some element of being stuffed with something, and all needed a little time to make - but all were very worth the effort and time taken to make them! All of these recipes are ones I might not have tried if I hadn’t attended the class, and now I feel much more confident that not only are these recipes I could make myself, I now also know they are so worth the time needed to make them.

The onion dish was interesting for me, as I’d never tried any recipe that stuffed onions before. The process of preparing and cooking the onions was new to me, and it was great to see how it was all done in person. The addition of the prunes to the dish was really delicious, as they added that slightly sweet flavour that complemented the meat that was stuffed into the onions. We also made cabbage rolls which were a labour of love, but now I know they can be frozen I can see myself making them in the future! I can also see how the stuffed cabbage recipe could be altered to suit different flavours such as using a different combination of meat in the filling, or using a vegetarian based filling. Both these recipes were excellent meals for a Winters day/night and ones I’d definitely like to make again.

Stuffed onions almost ready to cook

Stuffed onions ready to eat

Cabbage rolls almost ready to eat

Cabbage roll served with sour cream

The Hand Pies with Mixed greens and Egg Filling, was a highlight of the cooking class for me. To see how easy they were to make and how incredibly delicious they were to eat, made me think about making them again when this recipe hadn’t been one I’d considered making before. Any yeasted dough always has me considering whether the recipe is worth the effort, along with the fact I tend to avoid frying things again due to the time/effort needed. But these hand pies are certainly worth the effort, and to be honest they didn’t that much effort or time compared to other yeasted doughs (the dough resting time was actually relatively short) and even the frying didn’t seem cumbersome in comparison to other recipes I’ve made. They were the best fresh from the pan, however, eaten in the hour after or reheated the next day the hand pies were still amazing and something I really want to make again. The dough for these is also dairy free, so they are a great option if you are dairy or lactose intolerant as you can then add whatever you want to the filling (though the Mixed Green and Egg Filling is also dairy free).

Hand pies filled and ready to fry

Hand pies ready to eat

I was fortunate to be able to try the Rye Bread Topped Three Ways (p.158), with Beetroot, Prune and Walnut Salad (p.158) at the first cooking class I attended, I loved it so much I have made it about 4 or 5 times since! I love beetroot so this salad/dip it perfect for me. Toasting the walnuts in a dry pan first helps freshen them up, and while I have tried making this with precooked beetroot, it was nicer with freshly cooked beetroot. I have also made Babushka Liana’s Aubergine Ikra (p.160), which is also one of the three toppings included in the Rye Bread Topped Three Ways. The mix was a combination of eggplant, onion, capsicum and tomato. I puréed the whole thing, however you can leave it a but chunkier if you want. It was a great dip, and it also froze well. I even used the last bit I had as the tomato sauce element on a homemade pizza and it was really delicious!

Beetroot Prune and Walnut Salad on Rye Bread, Sauerkraut with apple to left fried onions top of image

Beetroot Prune and Walnut Salad

The Tvorog Stuffed Aubergine Rolls (p.162) were partially prepared by Anastasia at one of the cooking classes I attended, as she had already cooked the aubergine. The filling was a type of curd cheese called tvorog, with some dill and lemon. The aubergine had been thinly sliced and was wrapped around the tvorog filling. They were a great starter or accompaniment to a meal. Anastasia gives alternatives if you can’t find tvorog, however you may be able to find it in Eastern European delis plus there is a recipe for a homemade version in the book.

The Crumble (p.190), using the variation of apples, pears and blackcurrants is the recipe I have made the most from this book. The main recipe uses plums, apples and sour cherries, and since this book came out after plum season I haven’t been able to try that variation yet. At the first cooking class I attended with my Mum, Anastasia made the blackcurrant variation as a lactose free dessert, which I think also had some sour cherries in it as well. It was such a nice crumble, with a thick crisp crumble topping, so different to the crumbles I usually make. I have made the full recipe once now, but after that I’ve made a half quantity about 5 times since the cooking class. I have found blackcurrants in a store near me, and sold in 1kg bags I can get a few crumbles out of that! I use 3 apples and 2 pears in my half version, and I find it serves 4-5. The crumble keeps really well in the fridge, as the topping is so crisp it doesn’t soften out very quickly. For the full sized version it took about 5 days for the topping to be slightly less crisp, so it’s a dessert you could make a day ahead if you needed.

Full size crumble with apple, pear and blackcurrants

Half size Crumble with apple, pear and blackcurrants

Anastasia also made the Chocolate Buckwheat Cake with Sour Cherry Sauce (p.192) at the first cooking class I went to. I don’t eat chocolate so I didn’t have too much of the cake. If you like deep rich chocolate flavours this is the cake for you! The sour cherry sauce was really nice though, and Anastasia also served it with the honey cake dessert at the second cooking class I attended. It seems to go with everything! Now I have some sour cherries in my freezer (some delis etc sell them frozen, if you are in Sydney and looking for some let me know as I know of three places that sell them!), the sour cherry sauce is one of the many sour cherry based recipes I am going to try at home!

Finally, I was so happy to see the Honey Walnut and Soured Cream Cake (p.194-7) was the dessert for the second cooking class I attended this month. I had never tried a layered honey cake before, and I’ve been really wanting to. It was delicious, and even with my poor senses of taste and smell, the honey was still noticeable to me and with or without the sour cherry sauce, the cake was amazing. I already have plans to make this cake myself!

Honey Cake

Honey Cake with Sour Cherry Sauce

Favourite Things About the Book: It is very hard for me to pick one favourite thing from Sour Cherries and Sunflowers, as I love it all! The recipes are clearly a stand out, and some of them have already become firm favourites for me. The photography and styling is also stunning in this book. It has a light, soft, welcoming feel that really brings a sense of gentle comfort to the book. The images are inviting, and I think help bring the whole feel of the book together to create something that you actually want to cook from. It feels like you are being invited into Anastasia’s kitchen, and along with her relatives, and you can learn from her and her families food traditions in a very calm un-intimidating way.

I also love the illustrated cover, and have found the introductory section about Eastern European ingredients and the suppliers list at the end of the book really helpful too. The way to book is set out in terms of chapters is also really interesting and useful, as Anastasia deviates from the traditional Breakfast/Lunch/Dinner division, to include chapters that use produce from the garden, or have a focus on preservation or recipes to make and eat together with a group of people. I think the use of chapters in this way make Sour Cherries and Sunflowers feel really purposeful and well thought out, and like they are set out in a way that Anastasia and her family actually use them, in terms of occasions or cooking styles, rather than grouping things together based on what time of day they might be eaten.

In short I love everything about this book, and it really feels like it has heart and soul, a real extension of who Anastasia is as a cook and a person. I highly recommend adding Sour Cherries and Sunflowers to your cookbook shelf, and if you have the opportunity to attend any of Anastasia’s cooking classes please go, and learn and enjoy more from this wonderful book.

Bookmarked Recipes (to make later!): Courgette Pumpkin and Carrot Pancakes (p.58), Beetroot and Vodka cured Salmon Gravlax with Blini (p.156), Herb-crusted Salmon with Potatoes Caviar and Cream (p.170) and Apple Cinnamon Sponge Cake (p.180).

Sour Cherries and Sunflowers by Anastasia Zolotarev

Cookbooks Worth Waiting for 2025 Part 2

Kath June 19, 2025

It’s time for another worth waiting for list! The wait for a few of these isn’t long at all, so new cookbooks are in our very near future. This list is a mix of authors I have bought from before, plus those I haven’t or this is their first cookbook.

I am exicted for each of these for different reasons, but overall I think they will not only be worth the wait, but will also add something special my cookbook collection.

Which upcoming releases are you most looking forward to? Let me know in the comments below.

Boustany by Sami Tamimi (June) - Ok I know I am cheating a bit here, as I usually commence the second half of this list with releases from July onwards, but I couldn’t leave this one out. I really enjoyed Sami’s last book Falastin, and I am really excited to see his first solo publication Boustany. Boustany will focus on vegetable and grain forward dishes, which pay homage to Palestinian cuisine and culture, and Sami’s upbringing.

Handfuls of Sunshine by Tilly Pamment (July) - I have utterly adored and genuinely baked a lot from Tilly’s first book, The Plain Cake Appreciation Society, so I am extremely excited to see what her second has in store for us. Handfuls of Sunshine will focus more on smaller and bite sized bakes, and by the looks of it, with Tilly’s trademark use of flavour and the gorgeous styling utilising fresh flowers we have come to know and love.

Modern Australian Baking by Christopher Thé (July) - There are a few other baking books in the upcoming releases for the second half of this year, but nothing is exciting me more than Tilly’s new book and the promise of a cookbook from Christopher Thé. Christopher, who began Black Star Pastry and created the Strawberry Watermelon Cake, hasn’t written a cookbook before, so it’s great to finally be able to use his recipes in our own kitchens. This book is arranged by season, and utilises many native Australian ingredients, which I’m thinking will set it apart from many other baking books in the market.

Chesnok by Polina Chesnakova (September) - I am having a really good time exploring more about Eastern European food this year, so I am keen to see Polina’s contribution with her upcoming book Chesnok. This book will cover recipes from Polina’s connection to the diaspora of Eastern Europe, as well as the Caucasus and Central Asia. Recipes from Polina’s childhood and family will be shared, as well as profiles of influential cooks in her life. I am really looking forward to this one.

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Cookbooks Worth Waiting for 2025 Part 1 - A Recap

Kath May 15, 2025

It’s finally time to check back in with my cookbooks worth waiting for list for the first half of 2025. Were the cookbooks waiting for? In short, yes! I am enjoying all four of these new cookbooks, have a read below for more on each one.

The next cookbooks worth waiting for list will be out soon, sign up to my newsletter to be the first to know about all the cookbooks reviews!

Sour Cherries and Sunflowers by Anastasia Zolotarev (Quadrille)* - To say this book is an absolute joy is an understatement. Sour Cherries and Sunflowers is generous and inviting, with Anastasia bringing us into her families Ukrainian and Belarusian heritage through treasured recipes and family favourites. Sour Cherries and Sunflowers has a variety of recipes from things to enjoy in the morning, preserves, recipes to share and celebrate. This book may on the face of it seem similar to Kapusta below, however the two, whilst sharing some similarities, are quite different in terms of focus, design, photography and feel.

I was fortunate to attend a cooking class with Anastasia last weekend, which focused on making varenyky, Ukrainian dumplings. We made the kefir based dough found on page 95 of Anastasia’s cookbook, and a dairy free alternative, with three different fillings. The varenyky were delicious, especially served with slow cooked onions and sour cream. We also tried rye bread topped with beetroot prune and walnut salad (p.158), plus Tvorog Stuffed Aubergine Rolls (p.162), the Apple Pear and Blackcurrant variation of the crumble on page 190, a Chocolate Buckwheat Cake with Sour Cherry Sauce (p.192), Sauerkraut with Apple (p.64-5) and the sour cherry variation of the redcurrant kompot (similar to a homemade cordial) on page 91. Everything was delicious and I want to make almost everything again! I have also made Babushka Liana’s Aubergine Ikra (p.160), which is like a dip with Aubergine, capsicum and tomato, which I will definitely be making again.

The recipes in this book are clearly a stand out (and if you can get to any of Anastasia’s book events you can try some for yourself as I did!), and there are even more I want to try. Aside from the recipes, the cover illustration is beautiful and the photography and styling is absolutely gorgeous. The use of light really stands out to me in the images, and there is such a calm inviting feel to the images and the book itself.

*Thanks to Anastasia and Hardie Grant for gifting me a copy of this book.

Kapusta by Alissa Timoshkina (Quadrille) - Kapusta, the first of a small handful of Eastern European focused cookbook releases this year, is a triumph of vegetable forward recipes highlighting the most commonly used vegetables in Eastern Europe - cabbage (or Kapusta as it is known in the various Slavic languages across the region), beetroot, potato, carrot and mushrooms. The chapters of the book are divided by these vegetables, plus a chapter for dumplings and ferments, two staples of much Eastern European cuisine. Through Kapusta, Alissa is aiming to show what variety and flavour vegetable forward Eastern European recipes have, moving away from the boring cabbage trope many in Western countries have associated with Eastern European cuisine. I really think Alissa has achieved this, by presenting the recipes in a vibrant and interesting way, highlighting the differences and similarities of the various food cultures that make up Eastern European cuisine. If you were wanting to add more vegetable to your cooking repertoire, this is certainly a great book to help you with that. I also think between Kapusta and Sour Cherries and Sunflowers above, those of us who don’t eat much cabbage and don’t really know what to do with it, will have a whole new lease on our vegetable cooking and eating lives!

Beyond the interesting and accessible nature of the recipes, the research that has gone into them is clear when reading the headers for each recipe. Alissa has made an effort to highlight recipes from lesser known and minority cultures within Eastern Europe, such as the Volga Tatars and the Udmurts. There are also a number of recipes of Ashkenazi Jewish origin, which together with the recipes from other minority groups and those recipes we may be more familiar with, creates an understanding of the diversity that exists, and has existed forever in Eastern Europe, despite the image of and forced nature of the uniformity of the region especially under Soviet rule.

The illustrations in Kapusta are really wonderful, and along with the design and colour scheme of the book create a bright vibrant, yet soft and calm feel to the book. The photography and styling in Kapusta also contributes to this feel, the use of shadow in some of the images reminds me that many of the vegetables Kapusta showcases are found predominantly in the cooler months, but that food and ingredients such as these can always bring light and colour to our kitchens and tables. In terms of recipes I have made the Beetroot and Egg Garlicky Mayo Spread (p.60) twice now, it was delicious on fresh bread and bread rolls for lunch. I also would love to try the Polish Potato and Gherkin Salad (p.84), the Tatar Manti with Carrots and Pumpkin (p.120) and the Knishes - Ashkenazi Buns with Caramelised Carrots and Chicken (p.138).

For more on Kapusta check out this interview with Alissa by Anna Kharzeeva on Instagram.

Lugma by Noor Murad (Quadrille) - Noor, who has previously co-authored books with Yotam Ottolenghi, brings us a generous and flavourful look at food from her Middle East. Noor grew up in Bahrain, though her Mother is English so she has quite a varied influence when it comes to food. Noor acknowledges in Lugma that her version of Middle Eastern food is highly influenced by going up in the Gulf, as opposed to the food of the Levant which many outside the Middle East are more familiar with. As I expected, the recipes in Lugma appear to be really flavourful, full of spices in particular. Many of the recipes, which mostly focus on the savoury though there are a few sweet as well, seem hearty, many needing a bit of time to stop and prepare. The kinds of things a little time taken to make will reward you with a delicious flavourful meal, and hopefully some leftovers too.

Noor’s writing throughout Lugma is really engaging, and through that plus the recipes and photos, the reader gets to view Bahrain, a part of the Middle East not often covered in Western cookbooks, through Noor’s eyes and kitchen. The food photography in this book is clear and bright, with the location photography really highlighting the food and natural environment of Bahrain. As you might expect from someone who worked in the Ottolenghi Test Kitchen, you’ll need a few spices and ingredients you might not already have to make some of these recipes - though I think your pantry and your table will be richer and tastier for it. Top of my list to try are the Chicken Koftas with Fresh Tomato Sauce (p.209) and Muhammad oo Samak: Date Molasses Rice with Fish (p.139).

Rooza by Nadiya Hussain (SourceBooks) - Nadiya has published many cookbooks, but Rooza feels extra special. Rooza is an exploration of Islamic recipes inspired by Ramadhan and Eid, something that is very close to Nadiya’s heart and something she hasn’t been able to explore much via her cookbooks until now. Rooza has a rich, vibrant and generous feel to it, with slightly moody photography that utilises the contrast between shadow and light. The recipes stem from countries who have Muslim populations who observe Ramadhan including Bangladesh, Afghanistan, Syria, Somalia and Pakistan. The recipes which could be served as a dinner to break the fast, are complete meals in that they contain the sides to serve as well as the main element to the meal. So you don’t have to go searching for what to serve with it, Nadiya has made it really simple. There are also many sweet options throughout the book as well, which you could pair with the dinner options to serve as dessert.

Outside of observing Ramadhan and celebrating Eid-ul-Fitr, these recipes would be wonderful for any celebration, weekend meal, or even just a super tasty weeknight meal. The only thing I don’t like about this book is that I somehow managed to buy an American version, so all the recipes are in cups and Imperial measures! I’m hoping to find a UK published copy at some point to replace the one I have, but aside from that I am really enjoying this book from Nadiya.

To hear Nadiya talk more about Rooza check out this video on Instagram.

Cookbooks Worth Waiting For in 2025 Part 1

Kath February 12, 2025

EDIT May 2025 - If you are keen to hear my final thoughts on all these books please click here to read the reviews now they have all been released! Thanks Kath.

Final Reviews Here

A new year equals new cookbooks! There are many to look forward to already in 2025, below are my top picks for the first half of the year.

2025 already seems to have a strong showing for Eastern European cuisine and stories, as well as cookbooks featuring Middle Eastern and South Asian food and authors. Diversity in cookbooks I think, is intrinsic to a good cookbook collection, so I am very much looking forward to learning more and discovering more recipes this year.

My picks feature cookbooks from first time authors and those with a book or two on our shelves already, these picks are as always a bit of a mixed bag but all titles I think will be worth waiting for! This list doesn’t capture everything that is coming soon in the world of cookbooks in the first half of 2025, and there are certainly more books I am keen to check out. Any other books added to my collection over the year will be reviewed over on my newsletter, sign up here so you get to read all the cookbook reviews and support my work.

Kapusta by Alissa Timoshkina (March 2025) - It’s been a while between books for Alissa, so I’m really looking forward to what Kapusta will bring. This book is all about vegetable forward recipes from Eastern Europe, which I think sounds very interesting and a way of looking at the food and food traditions of the various countries that make up Eastern Europe in a different way then we’ve seen before.

Sour Cherries and Sunflowers by Anastasia Zolotarev (April 2025) - Another Eastern European centric release, is this first cookbook by Anastasia Zolotarev. I’ve seen a bit of the behind the scenes of the making of the book from Anastasia on Instagram, which is what led me to think I needed this book on my self. I really like the illustrated cover, and the connection between food and family this book seems like it will bring.

Lugma by Noor Murad (April 2025) - the first solo cookbook from Noor, who has previously worked with Yotam Ottolenghi, has me very intrigued. Another stunning illustrated cover (a bit of theme in this list!), and the promise of personal stories and food from around the Middle East - sounds like something I want and need in my cookbook collection!

Rooza by Nadiya Hussain (February 2025) - I am really excited to see this book from Nadiya. Rooza means fast, and it is what those in Bangladesh observing Ramadan call Ramadan. This book covers meals served during Ramadan from many different countries, and I am really looking forward to seeing all the recipes and learning more about this very important religious observance in the Muslim calendar. The wait won’t be long with this one, as the release date was last week, and my copy is awaiting my return at home!

The Best Cookbooks of 2024

Kath February 5, 2025

I’m not sure how we’re here again, but somehow it’s time to talk about the best cookbooks of last year!

There were a lot of new cookbooks last year, quite a few in the baking category especially. Below are my top picks from everything that was released in 2024 (that I have in my collection anyway), these are the books I’d recommend adding to your collection if you haven’t already.

If you’d like to see reviews of these and other cookbooks from 2024, check out my newsletter archives here, more reviews here on my blog. Sign up to my newsletter to get content like this in your inbox regularly.

Let me know in the comments below what your top choices from the cookbooks released in 2024 are!

Sift: The Elements of Great Baking by Nicola Lamb (Ebury Press) - 2024 gave us a few new baking books, all good in their own right and all very different too, but I think Sift is the stand out. The level of research and generosity of information in here is astounding. It’s technical without being inaccessible or boring, plus the recipes vary in simplicity and complexity meaning it’s a book that could be used by many. This is the book to get if you want to learn more about baking.

Bethlehem by Fadi Kattan - I am not alone in my feelings about this book. I have seen others say they think it is one of the best of 2024, and I wholeheartedly agree. The generosity and care Fadi takes us through the food and recipes of Bethlehem, often through his own families stories and recipes, is something few other books can compare to. Cookbooks with a story always appeal to me, however Bethlehem is not just a cookbook with a story, it is a book with heart and soul. The photography is also excellent, and the cover design stunning. A book everyone needs on their shelf and in their kitchen.

Taboon: Sweet and Savoury Delights from the Lebanese Bakery by Hisham Assaad (Smith Street Books) - Maybe one of the few cookbooks from 2024 that can compare to Bethlehem by Fadi Kattan, is Taboon. A similar vein of generosity, sharing and welcoming can be felt from this book. Focusing on the baked goods of Lebanon, especially through the lens of the displaced Palestinian community there, Taboon captures the recipes and stories around these foods in a way that is inviting and personal. There are many interesting recipes to try, both sweet and savoury, plus the photography is beautiful and engaging, as is Hisham’s writing. I don’t have Hisham’s first book Beyrut, so I don’t know how it compares to that, however I am hoping to rectify that situation as soon as I can!

Some of My Best Friends are Cookies by Emelia Jackson (Murdoch Books)*- I was a little skeptical about Emelia’s second book, not being the biggest fan of her first (which I am aware is a minority opinion!), but Some of My Best Friends are Cookies is so fun, and the initial explanation about the use of the word ‘cookie’ (sometimes mildly controversial in Australia) set me at ease quickly. I really enjoyed the way the book is divided up into sections, and Emelia’s clear love for biscuits and cookies is evident on every page.

There is a great variety of recipes here too, something I think some baking books lacked in 2024. There are only so many cookbooks I can house, especially of the kind that are lovely and beautiful, but don’t contain many recipes I will actually make. Some of My Best Friends are Cookies is the antithesis to this (as is Sift above with regards to baking books), with baking cookies and biscuits in and of themselves being often smaller baking projects than their layered cake counterparts only adding to the usefulness of this small but mighty book.

*Many thanks to Murdoch Books for gifting a copy of Some of My Best Friends Are Cookies to me.

Kulinary Adventures of Kath

Food Photography, Recipes & Baking