With Christmas round the corner it's the perfect excuse to round up some of the best books about food we've seen throughout the year.
So, whether you're doing some festive shopping or looking for culinary inspiration come the New Year, this stellar selection serves a smorgasboard of ideas.
From honing those culinary skills with top restaurant cookbooks to becoming a Champagne expert or even explaining the science of food and why food tastes saltier on blue plates, here's our pick of favourites.
See what you'll be putting under the tree this year.
Chef Cook Books
Massimo Bottura's Bread is Gold
Let some of the best chefs in the world like Daniel Humm, Alain Ducasse, Ferran Adrià and the Roca brothers enlighten you on how to make waste food delicious in over 100 recipes, collated by Massimo Bottura.
From the best restaurant in the world comes this two hardback volume packed with more than 100 mouthwatering recipes, watercolour illustrations and lush photography. If you don't manage to snag table, this could be the next best thing!
Rodolfo's Boragó restaurant in Santiago, Chile sits at number 5 on Latin America’s 50 Best Restaurants list. Find out what inspires him on the plate in this visual exploration into Chilean gastronomy, landscape and culture while learning to cook recipes from Borago’s menu.
Fans lamenting the shuttering of Wylie Dufresne's ground breaking wd-50 restaurant can drool over the stunning photos, recreate his dishes and enjoy stories recounted from the last days of the restaurant in this, Dufresne's first restaurant cookbook.
Learn to master your favourite Italian classics courtesy of the trusted Italian authority on food, the Silver Spoon team. With 150 easy to follow recipes you'll learn to produce flavour the Italian way.
Southern Italian Flavours in Naples and the Amalfi Coast
San Marzano tomatoes, Mozzarella di bufala and espresso ... just a few of the delicious reasons that Southern Italian food is loved worldwide. Relive those holiday moments in 50 recipes including some mouthwatering classics.
Discover a land rich in food made for sharing in these100 iconic recipes and classics that are fit for reasting. From iconic dishes like hot cheese bread (khachapuri) and unctious mouthwatering dumplings (khinkali) to rich aubergine stew (Ajapsandali) and poussin in walnut sauce (Ckmeruli).
Tim Hayward makes an entertaining and authoratitiave narrator in all things related to the kitchen. Building on his last book celberating knives, he's now expanded to looking at the evolution of the kitchen through its tools and all those items items that we have come to love and rely on in the ktichen.
Forget the ubiquitous corkscrew, and instead allow your wine loving friends to drink in this luxurious box set complete with a complete guide to the region of Champagne and maps, by lauded expert Peter Liem.
Pioneering Oxford University professor Charles Spence explains the Science of Eating in layman's terms revealing the popular science behind several curiosities, like why food tastes saltier on blue plates and more.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.