Books for cooks

Relax with this month’s top reads

Chinese Takeaway in 5 by Kwoklyn Wan (Quadrille, £15, out 21 Jan) After growing up working in the kitchen of his family’s Cantonese restaurant, Kwoklyn Wan became a chef and author. His latest cookbook contains 80 recipes for takeaway favourites, which can be recreated at home using just five ingredients. Master classic starters like pancake rolls, crispy wontons and prawn toasts, as well as popular mains such as Singapore king prawn fried rice and chicken chow mein.

Must try recipe: Chinese-style buffalo wings

Use It All by Alex Elliott-howery (£18.99, Murdoch Books) Alex Elliott-howery is co-founder of Cornersmith, a Sydneybased café and cookery school with a focus on sustainable cooking. She’s teamed up with co-worker Jaimee Edwards to create a book that helps reduce food waste by structuring it around weekly seasonal shopping. They provide clever ideas for mains and sides, plus ways to preserve any leftovers.

Must try recipe: Spinach & ricotta dumplings in lemon butter sauce