As the year unfolds, a fresh crop of exceptional cookbooks has arrived to inspire home cooks and food lovers alike. The selection for 2025 is particularly rich, offering journeys through culinary heritage, psychological insights, and masterful techniques. Here are five of the very best titles currently gracing shelves and kitchen counters.
A Celebration of Middle Eastern Abundance
Noor Murad's 'Lugma: Abundant Dishes & Stories from My Middle East' has emerged as a standout title. The Bahraini-British writer, known for her work with Yotam Ottolenghi, now presents a deeply personal collection. The book's true test, beyond initial appeal, is how its recipes become staples in one's cooking routine. Murad's voice shines as she explores essential Middle Eastern ingredients, like black limes. Her recipes expertly balance simplicity and occasion, transforming a simple side of greens with fried onions and turmeric oil into a feast. From celebratory rice dishes to inventive midweek solutions like tuna jacket potatoes with spicy tomato sauce, the book is full of gems. Her Middle Eastern bolognese, in particular, sets a new benchmark for rich, fragrant ragus.
Baking for the Mind and Soul
In 'Baking and the Meaning of Life' by Helen Goh, the concept of baking as therapy moves beyond a cliché. Goh, a baker of Malaysian-Chinese heritage and a former practising psychologist, brings unique authority to the subject. Her precise yet creative recipes are designed to foster calm and happiness, with the psychological benefits of learning and achievement baked into the process. Following her instructions, from dream-like Shoo Fly buns with a whole pureed orange to sophisticated chocolate financiers with rosemary and hazelnuts, is an experience in mindful skill-building that justifies buying specialist tins.
An Intimate Tour of Indian Home Cooking
Roopa Gulati's 'Indian Kitchens: Treasured Family Recipes from Across the Land' offers a remarkable and original perspective. The book is a vivid tour of home kitchens across six Indian regions, from a vegetarian Jain kitchen in Gujarat to a Delhi cook specialising in garlicky meat curries. Gulati captures a world where making flatbreads, yoghurt, and ghee from scratch is commonplace, yet modern appliances like the 'mixi' are essential workhorses. Combining travelogue with practical recipes developed in her English home, the book delivers delicately spiced dals and vegetables. Highlights include a whole roast chicken with Keralan flavours and vibrant green kebabs marinated in seasoned yoghurt and herby spinach cream.
Essential Techniques for the Modern Cook
Ben Lippett's 'How I Cook: A Chef’s Guide to Really Good Home Cooking' proves its worth through practical results. Lippett, co-founder of Dr Sting’s Hot Honey and a food influencer, writes with a gen Z style that initially may not seem universal. However, the book's strength lies in its clear explanation of the thinking and technique behind each recipe, much like last year's acclaimed 'Sift' by Nicola Lamb. When a 16-year-old successfully makes a French omelette on a first attempt, the book's value is undeniable. Packed with helpful tricks, it encourages cooks to try everything from Turkish spinach pide to smoked aubergine and nduja lasagne.
A Heartfelt Tribute to Palestinian Cuisine
Finally, Sami Tamimi's 'Boustany: A Celebration of Vegetables from My Palestine' is both a glorious cookbook and an important cultural document. Another alumnus of the Ottolenghi family, Tamimi presents a collection of refreshingly achievable vegetarian recipes. Dishes like fried aubergine m'tabbal, numerous egg creations, and herb-rich salads such as 'fridge-raid fattoush' are inviting. In the context of the ongoing horrors in Gaza, the book stands as a timely and poignant celebration of Palestine's beautiful and rich culinary heritage. Through recipes interspersed with excellent commentary, Tamimi reminds us of its exquisite variety, from spicy dukkah to tender wild asparagus and broad bean falafel.
These five titles represent the pinnacle of food writing for 2025, each offering a unique window into culture, technique, and the simple joy of cooking.
