FRESH APPROACH

Comprehensive is how we’d describe In the Kitchen: The New Bible of Home Cooking (Hardie Grant Books, $59.99) by Michele Curtis and Allan Campion (the duo behind The Foodies’ Diary). A revised edition of the 2008 original, it has been overhauled into a doorstopper collection of more than 700 everyday recipes, from spaghetti with breadcrumbs, tuna and lemon to a zingy beef and ramen noodle salad bowl. In the Kitchen will be the book you turn to for inspiration or instructions on a particular technique. Michele’s advice — administered throughout as ‘things you should know’ — is invaluable.