Join Audrey Gordon as she travels to the heart of Italy and shares the recipes, produce and memories of her Tuscan summer. Visit traditional farmhouses, local trattorias and sample the stunning range of local produce on offer as Audrey shares the sights, sounds and occasionally, smells, of regional Italy.

In this deliciously spicy book, Anjum Anand presents an eclectic choice of her favourite curries. These include regional dishes, favourite restaurant classics and many original creations - some are hot, some are mild, although all can be adjusted to taste. This will be the essential book of 50 great curries and 25 accompanying dishes.

Offers recipes for wholefoods, using nutritious pulses and grains as the basis. This title contains starters including Carrot, Cumin and Lentil Dip; Smoky Paprika Houmous; and, Falafel with Minted Yoghurt. It covers such soups as Shiitake Mushroom and Barley Soup and Curried Parsnip and Butterbean Soup.

Arabella Forge provides a hands-on, practical guide to a new way of living, proving that frugal eating can also be flavoursome and fun. Learn how to access quality produce straight from the source, rediscover forgotten cooking techniques and create your own kitchen garden complete with compost heap and chicken coop.

The Global Vegetarian Kitchen starts from where you are, whether you only have a windowbox with some herbs, or an allotment, yard or other space to grow things. There are recipes for dishes you can make from your own garden, as well as popular foods from all parts of the world.

Tobie Puttock lived in Italy as a young chef. On his most recent trip, he travelled to the great cities of Venice, Milan, Genoa, Florence, Rome and Naples, and to the lesser-known Ponte di Legno, Parma, Lucca, Panzano and Ascoli Piceno. Join Tobie as he revisits old haunts, checks out new places and samples the food and culture.

Go behind the scenes and into the kitchens of George Calombaris and Gary Mehigan. Discover their favourite ingredients - from saffron to salmon - and the art of pulling together unforgettable dishes. Learn the art of making a great souffle, melt-in-the-mouth ravioli and the perfect panna cotta.