Following a weekend of food dedication for a lot of people, for instance Easter Sunday meals and Passover Seder plates, here at Ultimate Library we started to look for food inspiration. We have, therefore, compiled a list of some of the most exciting cookbooks of the year.

Throughout this list we travel the globe getting inspiration from Mexico, Shanghai and Italy in order to brighten and enhance our everyday cooking. We also hoped to gain inspiration for a variety of occasions so we can eat sustainably as well as dishing up for a dinner party (fingers crossed we can have dinner parties soon). So get your pots and pans at the ready and dive into these tastebud sensations.

The cover of 'Today's Special' cookbook by Phaidon. It featured red, green, and blue text on a white background.

Today’s Special by Phaidon

Twenty of the globe’s leading chef-curators have each selected five emerging chefs from around the world, showcasing a variety of styles of food, restaurants, and personalities. Each of the 100 selected chefs is profiled, with recipes, photographs, and menus, plus original commissioned essays that shed light on what makes a standout star in today’s culinary realm.


The cover of the 'One Pot, Pan, Planet' cookbook by Anna Jones. I features black text on a beige background. On the bottom half are simple illustrations of a lemon, frying pan, and a cup.

One Pot, Pan, Planet by Anna Jones

Anna Jones takes us on a tour of the world using simple one-pot recipes. The 150 recipes are perfect for quick cooking, reducing waste, and eating sustainably. With recipes for every occasion from a weeknight tahini broccoli on toast to the puddings and feasts, these inventive and varied recipes will become kitchen staples.


The cover of the cookbook 'Super Sourdough' by James Morton featuring slices of bread on a beige background.

Super Sourdough: The foolproof guide to making world-class bread at home by James Morton

After one year of everyone learning to bake bread, sourdough is the true test of an aspiring bread-maker. And there are a LOT of pitfalls to be avoided. It’s much more than simply a food: sourdough is a science. So who better than Dr James Morton, baking pedant and fermentation fanatic, to explain the basics for both the uninitiated and more experienced bakers?


The cover of the cookbook 'Bavel' by Ori Menashe and Genevieve Gergis featuring simple food and plant designs on a blush background.

Bavel by Ori Menashe and Genevieve Gergis

A cookbook that skips across the Middle East exploring fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pickled vegetables; tender, oven-roasted flatbreads; fall-off-the-bone roasts and tagines; buttery pastries and tarts; and so much more. Bavel celebrates the freedom to cook what we love without loyalty to any specific country, and represents a world before the region was divided into separate nations. (Available 25th of May)


The cover of the cookbook 'My Shanghai' by Betty Liu featuring a photograph of some steamed dumplings on a tray, on an orange table with black eating utensils.

My Shanghai by Betty Liu

Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Liu focuses on dishes that are meant to be prepared and eaten at home, the book is organized by season, to highlight how Jiangnan cuisine focuses on the freshest ingredients.


The cover of the cookbook 'Ottolenghi Test Kitchen: Shelf Love' by Yotam Ottolenghi featuring the main title as white text on a red banner, and the subtitle as red text on a pink background.

Ottolenghi Test Kitchen: Shelf Love by Yotam Ottolenghi, Noor Murad and The Ottolenghi Test Kitchen

Perfectly in sync with home cooking, Shelf Love takes the flavour packing punch we expect from Ottolenghi transforming it into something more flexible. As we all have in the past attempted to make a meal out of scant cupboards, these recipes allow you to use what you have to hand rather than a strict set of ingredients. This is how to cook the Ottolenghi Test Kitchen way. Despite not being available now we are very excited to see what is new from Ottolenghi. (Available 30th of September)


The cover for the cookbook 'Rice' by Michael W. Twitty. Featuring the title as black text on a background image of rice.

Rice: A Savor the South Cookbook by Michael W. Twitty

One of the staple foods around the world, Rice can be included in any meal of the day. Twitty brings forward recipes from around the globe that show how indispensable this grain is. Many recipes being used in the American South, an area combining elements of African, Asian, and Caribbean diaspora.


The cover of the cookbook 'The Food of Oaxaca' by Alejandor Ruiz. The title is multicoloured text on yellow background. This is bordered at either side by floral designs on a turquoise background.

The Food of Oaxaca by Alejandro Ruiz

An established ambassador of Oaxaca cuisine, Ruiz very gently guides the reader through his influences and his journey through learning to cook. The cookbook is separated into three phases; traditional cooking he learnt in his childhood, cuisine from the coast, and the dishes Ruiz serves in his restaurant. Each step is marked with olfactory and visual clues to aid even the most amateur chef.


The cover of the 'The Italian Deli Cookbook' by Theo Randall. Featuring blush and gold text on a geometric designed background.

The Italian Deli Cookbook by Theo Randall

This book showcases the amazing produce and ingredients available through Italian deli’s, with most products also being available in supermarkets now. A wonderful list of classic family recipes and deli favourites this book is an easy way to elevate your cooking.


The cover of the cookbook 'Mother Grains' by Roxana Jullpat. Featuring black title text on a yellow background alongside depictions of grains.

Mother Grains: Recipes for the Grain Revolution by Roxana Jullpat

For a year that has been for some focussed on perfecting bread, or baking the best cookies this cookbook will enhance all your favourite recipes. Jullapat uses eight grains throughout these recipes to add nuanced flavours to every dish. (Available 21st of May)