Book Review

Middle Eastern Sweets is a collection of classic recipes from Salma Hage’s childhood in the mountains of the Kadisha Valley in north Lebanon.

London-born Jacob Kenedy learned how to make gelato in Bologna’s famed Il Gelatauro during a year spent travelling around Italy.

"This is for anyone who is currently thinking about their next meal, but can’t decide in which direction to turn,” writes Ed Smith in the opening pages of his third cookbook.

Sicilia is chef Ben Tish’s love letter to the food of Sicily, in which his passion for “one of the oldest, most richly varied food cultures of Europe” is evident.