BEST OF THE REST

FRESH & WILD How Wild Things Are

Analiese Gregory

Tasmania-based Analiese Gregory’s debut is packed with tales of hunting and fishing, along with plenty of recipes. Some are probably more for admiring than recreating (possum sausages), while others (such as brown sugar-cured hot-smoked trout) are more achievable. £22, Hardie Grant

FIRE IT UP Monk

Yoshihiro Imai

Monk tells the story of chef Yoshihiro Imai’s Kyoto restaurant, where cooking over fire takes centre stage. Expect pizzas topped with mackerel and kamonasu aubergine (a round Japanese variety), plus the likes of kintoki carrot with sake kasu (a byproduct of sakemaking). £29.95, Phaidon

BEST OF THE MED Ripe Figs

Yasmin Khan

In her latest book, Yasmin Khan traces the culinary culture of the Eastern Mediterranean from the time of the Ottoman Empire to today’s refugee communities. Incorporating Khan’s travel diary, it features seasonal, vegcentric recipes, such as hot yoghurt and spinach soup. £26, Bloomsbury

VEGGIE DELIGHTS Asian Green

Ching-he Huang

TV chef Ching-he Huang’s latest book encompasses more than 100 plantbased recipes inspired by Asia, from Buddhist Chinese vegetarian cooking to nourishing Korean soups. Among the standout dishes are Korean-style ramdon noodles and Chinese black bean seitan tacos. £20, Octopus Books