A Month in Marrakesh by Andy Harris (Hardie Grant, 2012)
Author Harris fell in love with Marrakesh on his first visit and has returned many times since, travelling all over Morocco in search of authentic recipes and learning time-honoured techniques from home cooks. An inspiring travelogue with very approachable recipes.
Flavors of Belize by Tanya McNab and Shelley Bowen Stonesifer (McNab, 2012)
Our cover story on Belize last year introduced us to this vibrant Caribbean country's melting-pot cuisine. Until now, Belizean cooking hasn't been well documented so we were pleased to see this recipe collection accompanied by essays introducing the principal cultural groups in Belize and their foodways.
The Iraqi Family Cookbook by Kay Karim (Hippocrene, 2012)
Rooted in the cuisine of ancient Mesopotamia, Iraqi cooking is seasonal, healthy and imbued with the flavour of spices and the perfume of dried limes. An earlier version of this book won a World Gourmand Cookbook Award in 2007. The food photography in this updated edition is awful but we applaud the documentation of this under-appreciated cuisine.
The Mighty Gastropolis Portland by Karen Brooks with Gideon Bosker and Teri Gelber (Chronicle, 2012)
A paean to the culinary personalities and products that have made Portland, Oregon, America's edgiest food city. If your taste runs to foie gras profiteroles, pig's blood chocolates or melon and prosciutto ice cream, you need to visit. A handy map inside the dust jacket will help out-of-towners locate the city's best bites.
The Asian Grandmother's Cookbook (Random House, 2012)
Asian-American heritage recipes draw on the culinary history of cooks with Chinese, Japanese, Thai, Vietnamese, Indian and Korean roots. Many of the recipes are familiar but their collection here is also a chronicle of culinary assimilation and adaptation, and the power of food traditions.
Recipes and Dreams from an Italian Life by Tessa Kiros (Random House, 2013)
Another gorgeous cookbook from Tessa Kiros, this time celebrating the heritage of her adopted home, Italy. Kiros pays tribute to the generations of Italian women whose keepsake recipes and memories are captured in beautiful prose and nostalgic images.
Grandma's German Cookbook by Linn Schmidt and Birgit Hamm (Dorling Kindersley, 2012)
Continuing the heritage theme, this is a personal collection of recipes from the grandmothers of two German authors. Profiles of the grandmothers are presented alongside their treasured recipes, capturing memories as well as flavours.
Roots by Diane Morgan (Chronicle, 2012)
A great addition to any serious cook's library, this is an intelligent global guide to root vegetables, from Andean tubers to yuca and everything in between, with over 200 recipes that showcase the versatility of each ingredient. Read it and cook from it - Roots will expand your culinary horizons.
Izakaya edited by Jane Winning (Hardie Grant, 2013)
An Izakaya is a Japanese pub that offers light bites to accompany a drinking session. All the classics are included in this collection of simple recipes that showcase the Japanese preference for fresh ingredients and minimal fuss in preparation. A quick trip to an Asian supermarket will provide all you need to get cooking.
From a Polish Country House Kitchen by Anne Applebaum and Danielle Crittenden (Chronicle, 2012)
The Vegetarian's Complete Quinoa Cookbook edited by Mairlyn Smith (Whitecap, 2012)
Quinoa is a South American superfood easily integrated into anyone's diet. You don't need to be a vegetarian to value this collection of recipes for all things quinoa, complied by members of the Ontario Home Economics Association.
Orient Express by Silvena Rowe (Hutchinson, 2011)
Mouthwatering pictures and simple recipes with maximum flavour are the hallmarks of this latest cookbook from the well-known British chef. A collection of restaurantquality dishes inspired by street food from the eastern Mediterranean, ideally suited for fuss-free entertaining.
Modern Flavors of Arabia by Suzanne Husseini (Random House, 2012)
The former host of a popular Arabic cooking show, Husseini divides her time between Dubai and Ottawa. Her refined and modern approach to traditional Middle Eastern dishes translates into recipes for creative family meals as well as entertaining.
The Little Paris Kitchen by Rachel Khoo (Chronicle, 2012)
A pretty little book that breathes new life into classic French cuisine. Khoo trained at Le Cordon Bleu but cooks in a tiny Paris apartment kitchen, which just goes to show that French culinary flair is within anyone's grasp. Recipes are simple but loaded with style.