All in all this a book of dreams, many of the recipes you’ll think about cooking but never will. But Brock’s writing on history and sense of food place is worth the cover price alone and no modern food fan can fail to be impressed at the culinary creativity coming from such an unlikely part of the world.

Bask in Belgian goodness, a cuisine that really deserves to be better known. And yes there is a recipe for chips because nothing beats Belgian chips eaten in the street.

200 full colour images and over 80 recipes all of which I’d happily eat, it’s a book to perhaps satisfy the emerging or experienced  home chef; you’ll need to know how to walk before you can run with this one, although his Goat Shepherd’s Pie looks easy enough once you’ve got your goat, of course. ‘

I was sceptical that Kyle Books could fill a whole book with Greek yoghurt recipes but a clever consortium with Sophie Michell has resulted in an unusually singular book that beautifully highlights the versatility of this one, singular ingredient.

In this book Robuchon is going back to grass roots. Together with co-author Loci Bienassis, a researcher and historian at the European Institute of the History and Culture of Food in Tours he’s journeyed around France to find and celebrate the best French traditional ingredients and recipes

It takes time and patience to bake the perfect cake. Preparation and practice are the key ingredients.Mich Turner’s Cake School aims to provide all the essential tools, techniques and instructions to make flawless cakes every time.

Will It Waffle? Yes, it will, claims the book cover that also promises 53 unexpected recipes to make in a waffle iron. Judging book by it’s cover it looks like it will be an interesting one.

Imagine a cookbook called’Everything minced’. You’d assume it was the memoirs of a hospital che. You’d probably not want to buy it unless you lived in Hoxton.

This book was first published in France but now appears in an English translation for the first time and has over 70 recipes for signature pastries such as the St Honore (choux pastry, cream and caramel topping) and Paris Brest (choux pastry with praline cream and a praline sauce).

Daniel Galmiche,  head chef of The Vineyard at Stockcross, Berkshire, goes hard with a range of recipes that grabs French cooking and shoves it into a blender with ingredients and styles from all over the world.