Russell Alford and Patrick Hanlon are obsessed with anything that can be put in a deep-fryer. The...

Born in Hong Kong but raised in Buncrana, Co. Donegal, Kwanghi Chan's book, Wok, will break new g...

And for Mains is by Gaz Smith and Rick Higgins, a chef and a butcher with a passion for food and ...

Cultures and cuisines have many differences, but one thing they all have in common is cookies. Bu...

Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how...

Graham Herterich has always been fascinated by giving classic Irish recipes a modern twist. In Ba...

In Blasta Books #5: Soup, authors Blanca Valencia, Dee Laffan & Mei Chin take you on a journey ar...

This book captures the essence of Paradiso now, with just a nod to the past and an eye on the fut...

The Gathered Table: A Taste of Home is a collection of 55 recipes from across Ireland's food worl...

Blasta Books #7: Wasted is a capsule collection of recipes that have come from identifying some o...

In Masarap you'll find classic dishes such as a adobo and playful recipes with Filipino flavours ...