When the temperature cools down and the nights become longer, we tend to crave our favourite comfort foods slow-cooked meats that fall off the bone, rich chowders and hearty stews, succulent roasts with all the trimmings and fragrant and warming curries served with steamed rice.

This is the time of year when we tend to skip the salads, smoothies and lighter meals and the art of winter cooking comes into its own. Winter: Warm recipes for cold nights, is a stunning collection of innovative cold-weather recipes perfect for this time of year.

From simple and warming traditional comfort foods like classic French onion soup, slow-cooked beef stroganoff, chicken cacciatore, rich osso buco and a moreish tuna pasta bake, to impressive modern cold-weather dishes including Asian-style caramel pork, Panang chicken curry, roasted pumpkin risotto with browned butter and sage, and creamy Calvados chicken, as well as a host of decadent desserts – think dulche de leche and chocolate peanut butter puddings, slow-baked spiced quinces, chai-spiced slow-baked rice puddings and winter warming dried fruit compote Winter has a recipe to cover every occasion.

With 140 recipes included designed to not only taste amazing but to warm you up too Winter is a comprehensive volume on cold-weather cooking. This season now promises to be that much more delicious!

Best selling author Kim McCosker continues her quest to make life easier in the kitchen, with over 120 recipes for all taste buds and occasions.

The Easiest Slow Cooker Book Ever! uses clever ideas to create beautiful winter warming comfort foods, ready for your return home at the end of a busy day.

A collection of recipes including Soups and Stews, Easy Roasts, Beef, Lamb, Entertaining Ideas and Desserts.

Try the 4+Ingredient Roast Beef, Amazing Meatballs, Ginger+infused Silverside, French Lamb Casserole, Pulled Pork Burgers, Zucchini Slice, Roasted Almond Fudge and Coconut Brown Rice Pudding.

Undeniably convenient, slow cookers save endless hours in the kitchen, but where they really shine is the money they will save you and the marvelous meals they will make.

The Easiest Slow Cooker Book Ever! provides families with simple recipes that are easy, economical and effortless.

It’s no secret that when the nights get darker and the weather starts to get chilly, we begin to crave food that is full of flavour and comfort.

Collecting our favourite stew, casserole and curry recipes, this compilation of rich, warming meals provides the best way to get through the freezing nights of winter.

With recipes for toppers, sides and accompaniments, this is the only cookbook you need for cooking perfect comfort food.

Kate McDermott has taught thousands of people how to make pies at her Pie Camps.

Here she gives detailed instructions for making, rolling and baking crusts, and she does not neglect a detail when describing her ingredients, methods and tricks for making the filling and finishing off the pie.

McDermott's rules extend beyond pie baking: keep everything chilled, respect the boundaries and remember to vent. This is a book to keep close at hand.

The be-all, end-all guide to cooking the perfect steak - from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel - from the team behind the acclaimed and best-selling book Franklin Barbecue.

Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection.

With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world - beyond Franklin's native Texas to Spain, Scotland, California, and Japan - to uncover global steak preparations and traditions.

They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

Nourish your family with healthy, whole food vegan soups.

Without processed flours or sugars, the recipes are effortless to throw together on the stove top and are convenient, affordable and portable, making enjoyably filling meals for the whole family.

Vanessa Croessmann shows readers how to create beautifully balanced flavours that highlighta variety of textures {broths, creamy, chunky) and seasonal produce. The 80 recipes feature different soups for different seasons. Think warm soups for fall and winter {Mushroom Quinoa Chili, Chipotle Pumpkin Soup with Apple and Cauliflower Tikka Masala Soup) and cooling soups for spring and summer {Creamy Horseradish Parsley Soup, Celeriac Arugula Soup with Coconut Cream and Crispy Chickpeas and Chilled Creamy Borscht). Styles included are stews, chilis, chowders, gazpacho, curries, pho, goulash and even raw soups.

With the Extras and Toppings of Vegan Sour Cream, Homemade Croutons and Pestos, in Awesome Vegan Soups, there's something even meat lovers will love. This book features 80 delicious recipes and 80 mouth watering photographs.

Few meals are more satisfying than a hearty tagine--the rich, fragrant Moroccan stew that is served from its own elegant cooking vessel, also called a tagine.

Meat, poultry, fish, or vegetables are simmered gently in the steam of the pot's conical lid, and the food, deliciously flavored with spices and fruit, remains tender and moist.

In Ghillie Basan's collection of aromatic tagines you will find some of the best-loved classics of the Moroccan kitchen, such as Lamb Tagine with Prunes, Apricots, and Almonds, and the tangy Chicken Tagine with Green Olives and Lemon.

Also included are less traditional but equally delectable recipes for beef and meatball tagines. If you enjoy a succulent fish dish, you can try Monkfish Tagine with Potatoes, Cherry Tomatoes, and Olives, or Red Mullet with Lemon and Mint.

For vegetarians there is a varied choice, from a sweet, syrupy tagine of Yams, Carrots, and Prunes to a summery dish of Artichoke Hearts with Peas and Saffron.

• Every recipe includes suggestions for accompaniments and side dishes. 
• The perfect introduction to the distinctive tastes of Morocco.

At noma – four times named the world’s best restaurant – every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma’s extraordinary flavour profiles.

Now René Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks.

With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And – perhaps even more important – it shows how to use these game-changing pantry ingredients in 100 original recipes.

Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Bone Broth is the new green juice.

Since chef Marco Canora opened Brodo, a takeout window at his East Village restaurant Hearth, he has been unable to keep up with the demand for his amazingly restorative and delicious bone broths.

A cookbook and guidebook, this small format book will offer a cleanse regimen utilizing these healthier meal replacements, recipes, and how they can be used in a variety of healthy dishes and drinks.