Christmas is coming and with it that annual last-minute gift panic! With that in mind, we've rounded up some of the best cooking books to tantalise and satisfy your favourite foodie this year.
From Nordic influenced cooking to Michelin starred restaurant cookbooks and nerding out on encyclopedic food compendiums .... be inspired and discover what you could be wrapping up to put a smile on your budding chef's lips this year.
Cooking the Nordics
The Nordic Baking Book by Magnus Nilsson
The Swedish chef from two Michelin starred Faviken in Sweden's remote hinterland has turned his meticulous eye for detail to Nordic pastries and bakes in this must have smorgasbord of delicious and wholesome recipes.
Fans of the Nordics will find fascination in accumulated recipes from well known chefs like Claus Meyer, Kamilla Seidler, Nicolai Nørregaard, and Matthew Orlando in more than 70 recipes. Plus there are plenty of beautiful interior design shots of the famous minimal Nordic design and lifestyle to ponder over.
Get up close and personal with Scandinavian chef Bo and discover the inner workings of his Copenhagen restaurant, Geist. He not only wrote and edited the book, including 100 recipes, but did the photography too. Read more here.
The Noma Guide to Fermentation
If you know someone crazy about fermentation, this could be the perfect training companion. In this defining guide two famous faces from Copenhagen's Noma explain it all. Get a flavour of all things fermented here.
Aska by Frederik Berselius
Swedish chef Berselius brought a taste of the Nordics and his homeland to the US in his Aska restaurant, and now re-lives that passion in this page-turner. Discover more here.
Chicken and Charcoal by Matt Abergel
Chicken skewers cooked over charcoal take on a whole new meaning in Matt Arbegel's ode to yakitori. Capturing the passion, flavours and design at the ever popular hangout, Yardbird restaurant in Hongkong. Discover more here.
The Ritz, London
If you can't promise dinner at The Ritz, why not go for the next best thing instead, and learn to cook the recipes like you were there. Discover more here.
Pollen Street Social by Jason Atherton
Here's one for all those fearless accomplished chefs. Jason Atherton's no excuses, chefs cookbook tackles some of the spectacular dishes at his Michelin starred flagship restaurant in London. Look inside.
Mirazur by Mauro Colagreco
Two Michelin stars and third on The World's 50 Best List, Mauro Colagreco has a lot to celebrate in his debut restaurant cookbook capturing a decade on the French Riviera. Take a look inside.
The Aviary Cocktail Book
For the budding cocktail maker, look no further than Grant Achatz's long-awaited experimental recipes from The Aviary in Chicago. Discover more here.
The Art of Wagashi
Junichi Mitsubori is a third-generation master of Wagashi is reviving the art of making traditional Japanese sweets by hand. This is his beautifully ornate book that reveals the mastery and art.
Knife expert Josh Donald is the accomplished guide in this accessible guide allowing budding chefs to nerd out. Learn more about knife.
The Modern Kitchen by Tim Hayward
Those who hang on to beloved kitchen implements and family heirlooms will love this guide from Tim Hayward that manages to both entertain, inform and fascinate while re-visiting the kitchen essentials. Discover more here.
Where to series ...
If you know someone with a love of food and travel then the "Where ... " series will serve as a killer travel companion. From Where Chefs Eat to Where to drink coffee, discover the range, perfect stocking fillers.
Michelin Guides 2019
What to get the globe-trotting food lover? How about a line-up of Michelin guides for 2019 and shoot for the stars. Find out more here
Living off the Land in Farmlife
Always dreamt of going off-grid or know someone that has? Forget supermarket shopping and learn how to live off the land instead in this inspiring back to basics guide. Find out more here.
The Complete Guide to Champagne
If you know someone with a love of the finer things in life, help them become a Champagne bore with this in-depth guide, including maps, to everything you ever needed to know about fizz. Discover more here.
Modernist Guide to Pizza
The groundbreaking team at Modernist Cuisine have already brought us some of the most in-depth works on bread and cooking out there. Now they have turned their attention to pizza, in this characteristically impressive guide. Discover the inside here.
The Oxford Companion to Sugar and Sweets
Those with a sweet tooth won't be able to resist this guide to all things sweet, from A to Z. Discover more here.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.