Chef Marc Fosh began his career iN celebrated kitchens in the UK, before moving to work in Spain in 1991. In 2002 he became the first British chef to be awarded a Michelin star in Spain at his eponymous restaurant in Palma, Mallorca. The Sun-Soaked Plate: 20 Staple Mediterranean Ingredients, Endless Flavors shares his excitement about Spanish recipes and ingredients, the food scene in Mallorca, and his interpretation of his adopted culinary home. 

The 20 ingredients of the title—from Almonds via Lemons and Peaches to Truffles and Wild Mushrooms—come with detailed guidance and are the organising principle of the book. The 123 recipes might be informed by a stellar career in top kitchens, but they are very inviting and entirely unfussy. Try  Whole Roasted Cauliflower with Pomegranate, Lemon and Tahini, or these Lemon, Anise and Olive Oil Madeleines.

From the newly published to a classic. First published in 1971 The Pauper's Cookbook remains in print after more than half a century. The book’s strapline: “The classic collection of 250 recipes on a budget” was its unique selling point. Its continuing appeal is down to the practical know-how and care with which it is written by journalist and businesswoman Jocasta Innes. Now celebrated also for her books on home decorating and Paint Magic range of paints and home decorating stores, The Pauper’s Cookbook was her first book

Find recipes for everything from Minestrone to Chocolate Mousse and beyond.
 
Then also go on to explore Yashim Cooks Istanbul by Jason Goodwin, author, historian, and Jocasta’s son. His cookbook is inspired by his detective series in which the sleuth is an amateur Ottoman chef, and is both a five chapter culinary visit to the novels, and a collection of recipes that bring Istanbul to your home kitchen.

A relative of the apple or pear, and often resembling a large, lumpy yellow cross between the two, the quince originates in the Caucasus region. Unlike its close relatives it requires cooking to be edible and palatable—although the raw fruit can be grated and steeped in gin or vodka to produce a fine Fruit Liqueur.