She says her recipes are simple and for the most part the ingredients are easily sourced or found in the pantry or fridge.
Good for families or people looking for something simple to cook.
There are things such as seed cake, bara brith, Sally Lunn, and Ecclefechan butter tarts, as well as more recently invented recipes such as Priddy Oggies developed in 1968 by a pub in Priddy, Somerset, or homity pie devised by land girls working on farms during World War 2.
His healthy, plant-based food is dairy free and includes mains, soups, numerous salads, hotpots, stir-fries and even sweet things - who would have thought a healthy banoffee pie was possible?!
It's a useful book for those who want fresh, flavoursome, healthy food.
The Auckland chef and owner of Little Bird Unbakery cafes turned to a raw diet after years struggling with allergies, exhaustion, malignant melanomas, hormone imbalances, parasites and depression.
Having experienced the change in her health, energy and lifestyle from adopting a raw diet, she and partner Jeremy Bennett opened Little Bird Organics four and a-half years ago and now they have two cafes.
They may not heat food beyond 46degC which is the definition of raw, but they soak, sprout, marinate, ferment, dehydrate and blend it, producing a wide range of food, from breads and cakes to soups, main dishes and, of course, salads.
They use a lot of fresh vegetables and fruits, seeds, nuts, nut milks and a few grains, most of which are sprouted.
Flipping through the recipes and photographs you probably wouldn't realise this was raw food until you looked carefully and saw the tart crusts are made of ground nuts, dates and coconut or cacao, the ravioli is thin slices of beetroot, the pasta is courgettes or carrots sliced with a spiral cutter to look like spaghetti, the cheeses are made of nuts, and the caramelised nuts are tossed with maple syrup or coconut sugar and dehydrated rather than heated.
It's fascinating and opens a whole new range of flavours, techniques and healthy eating options - I intend to make good use of this book.
Although we know we should be eating more greens many of us don't know how to make them appetising.
Amanda Benham and Leigh Drew's Greenilicious: 101 ways to love your greens (New Holland) will fix that.
With lots of nutrients, including protein, vitamins, iron and other minerals but low in fat and calories, they are an ideal food for anyone wanting to lose weight.
There's a lot of information in this book, from how to introduce greens to children, to how to keep your leaves fresh longer, and information about many different green vegetables, from artichoke to zucchini.
The recipes are divided by type, salad greens, cabbages and Brussels sprouts; leafy greens; cauliflower, broccoli and asparagus; zucchini, cucumbers, capsicums; peas and beans; herbs and green drinks.
There are things you probably wouldn't think of, such as an endive tart tatin, roasted savoy cabbage with almonds, gai choi and ginger steamed dumplings, spiced chocolate and zucchini cake, karedok (Indonesian bean salad in peanut sauce), or a hint of mint cheesecake.
All recipes are dairy and egg free, many are gluten free, some are raw and many take less than 30 minutes to prepare.
I look forward to exploring many of these recipes.
Spread throughout the world, the restaurants vary from the finest of fine dining to bustling cafes.
There are several listed in New Zealand, mostly in Auckland, but in the south there's Fleur's Place, at Moeraki, Pegasus Bay, at Waipara, and the Fishbone Bar and Grill, in Queenstown.
Even if you already have one, you'll find many other recipes to cook in it besides pizza - meat, vegetables, ragouts, risottos, onion jam, garlic confit and even puddings and biscuits.
Some of them, along with suggestions, are gleaned from New Zealanders who use wood-fired ovens regularly.
The Auckland chef shows how to build one, gives tricks and tips for cooking in one, and contacts for buying kitsets and ready-made wood-fired ovens.
It can be a complicated business - what wood to use, keeping a log book, selecting the order in which you cook things and where in the oven you cook, and timing, but Brown gives detailed instructions, augmented by Todd Eyre's photographs.
It all sounds relatively easy - and, of course, delicious.
The British chef and food writer gets down to the nitty gritty of simple, flavourful food cooked on a single gas burner or basic barbecue, ranging from goats cheese wrapped in parma ham to Glastonbury baked chicken, a deconstructed summer pudding to use the berries you might find on holiday, several ways of cooking fish, as well a lashings of handy tips - the essentials to take are really good olive oil, garlic, lemon juice, dijon mustard and honey, a couple of spice mixes and her all-purpose camping marinade.
Khanna, who owns Michelin-starred restaurant Junoon in New York, draws on his Indian heritage and skills with spice and his obvious knowledge of Western food in these stylish but mostly simple recipes.
For him vegetarianism is part of life - India is a haven for vegetarians where food is divided into ''veg'' and ''non-veg''.
This is a heavy coffee-table book that hopefully will also entice people into the kitchen.
Recipes range from smoothies to raw soups and salads, from nut milks and butters to dehydrated flat breads and biscuits, and even to some luscious-looking desserts.
Not only is it beautifully produced and illustrated with photographs and drawings, it features Gilmore's suppliers, from wasabi growers to fishermen, and his recipes.
He believes there are four elements to create harmony in a dish - ''nature, texture, intensity and purity''.
Understanding he could use all parts of plants at different stages of their development was a revelation to him, he says.
His food is at the cutting edge, both avant garde and based in local, fresh produce. Esoteric food and recipes, but glorious to look at.
Oliver is the chef, Richard manages the restaurant and Gregory grows on the farm most of the produce they use.
They also love foraging for nettles, rosehips, chickweed, sea spinach, seaweeds, elderflowers and other wild food.
Their book, The Shed: The cookbook: Original seasonal recipes for year round inspiration (Kyle Books) features seasonal recipes, from curing pork to gurnard with radishes and wild leek butter, from rabbit and wild cherry casserole to parsley and ginger broth.
They are innovative although based in tradition. A fascinating book for those who love fresh produce and real food.
An attractive and practical book.
Her food is simple, real, healthy and the sort we want to eat - peppered beef with crispy noodles, roast vegetables with goat's curd and hazelnuts, walnut bread, spaghetti with almond, mint and basil pesto.
It's a fat book full of stylish but simple recipes, mostly meat but there are some vegetable ones, several grilled salads and sides and some interesting breads - all cooked on the barbecue.
French, British and Middle Eastern cuisines.
At the beginning of each section is a list of ''pantry essentials'' for each style of cuisine.
