The author explains these are fasting foods for the Greek Orthodox church. The idea of 'fasting food' seems nonsensical to me, like cold heat or non alcoholic alcohol. They mean fasting not as we think of it as not eating but as having a day when you don't eat meat and dairy. Although this also doesn't seem to make sense as olive oil is banned on fasting days and the recipes use lots of olive oil. It's hard to believe that Quo Vadis chef Jeremy hasn't graced us with a cookbook before now, but this was certainly worth waiting for. In it, he distils a lifetime's worth of knowledge and passion for cooking, with the seasons as a guide to what to cook with and when. "This cookbook is extraordinary," said Stanley Tucci. You will all want a copy.

Nistisima by Georgina Hayden | Waterstones

Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.Georgina has collected bakes, sides, suppers and puds (all plant-based) laced with layers of flavour and dollops of love. You'll find old chums like tabbouleh and meet new friends such as Serbian ajvar (a roasted red pepper relish) and “astonishingly tasty” briam (Greek roasted veg)' Supperclub host and occasional Hot Dinners contributor Melissa Thompson is celebrating Jamaican food with her debut cookbook. The Guild of Food Writers award-winning writer has come up with a book that intersperses recipes on classics like saltfish fritters and her own takes like smoky aubergine rundown with essays on the evolution of the country's cuisine. It's time for our yearly run-down of the best cookbooks of the year,with a particular focus on the books created by the people behind London's great restaurants. If you're looking for present inspiration, this is a very good place to start.

Nistisima Taverna: From the Sunday Times Bestselling Author of Nistisima

Some ingredients I either hadn't heard of or would find hard to source such as mastic, mehlepi, pul biber, okra, pomegranate molasses, taro, but most of the recipes use simple and easy to find inexpensive ingredients.Some of the dishes do require specialized foods, but the author does list suppliers (mostly, if not all, UK based). The metric system is used, so US readers get some program that will do the conversions for you. No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge His first book focused on meat, but chef and restaurateur Josh Katz has gone fully plant-based for his follow-up cookbook. Recipes include a new take on the restaurant's signature cauliflower shawarma and there's also a recipe for the perfect dough if you want to make your own pide or lahmacun. Once in a while, a new cookbook makes you think “Genius!” This is one of those – a collection of mainly vegan recipes from countries where abstaining from meat for religious or cultural reasons is the norm… Carefully researched and lovingly written, and the recipes are excellent' Head chef George may now have left the kitchens of this Lambeth restaurant, but his parting shot was to unveil this gorgeous cookbook. It features 16 recipes, all of which have featured on the menu at the Garden Museum Cafe and that champion top-drawer suppliers like Swaledale, Flying Fish and Natoora. Described as "a lovely insight into the way we cook at the Garden Museum Cafe and how that changes throughout the year," top recipes include skate with samphire and goosebrerries and braised beef cheeks with Jansson's temptation.

Nistisima by Georgina Hayden | Cookbook Corner | Nigella Lawson

Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan. The author also says she finds a plant based diet hard on her digestive system and makes comments like "I've tried to be considerate to those following a vegan diet but..." It made me wonder why she had chosen to write a vegan cookbook. The meat references were tiring but I appreciate that this book might give people the idea that if they can't give up meat entirely they could consider having vegetarian or vegan days. This book is the sunny window that everyone needs: open it to flood your kitchen with Mediterranean sun, delicious food and great stories. Georgina takes these ancient traditions and fits them to our modern kitchens with impeccable style and flare; surely lent has never tasted so good Theo Randall's fourth cookbook sees him showcasing 10 key Italian ingredients that Italian food lovers should have in their cupboards. From those, he comes up with 100 recipes using the ingredients and - frankly - we'd love to try it all. From Spaghettini alla carrattiera using breadcrumbs through to rum baba's with Amalfi lemon syrup, it all sounds very enticing.vegan recipes from the Mediterranean, Middle East, and Eastern Europe that have stood the test of time, from award-winning food writer Georgina Hayden. Some of the recipes look nice, some good salad ideas, some I already make or very similar to. I will probably take this out of the library again in the summer as there's several recipes that will be good for using seasonal vegetables.