This is the first of a trio of cookbooks published by the successful Ripe Deli in Auckland, which opened in 2001. Recipes, arranged by season, are modish without being overly trendy. It’s all about “fresh, quality, seasonal, healthy food that’s good value for money,” as the author aptly puts it.

“Farmhouse cooking with a bit of Cordon Bleu thrown in” is how Richard Corrigan describes his cooking – and there’s really no better way to describe the Irish-born chef’s honest, simple, yet elevated cuisine. As befits someone who grew up on a farm, seasonality figures large in these Irish-accented recipes, which are particularly strong on fish dishes and desserts.

Letting the oven do the hard work is a foolproof, timesaving way to eat during the week, without losing out on flavor or variety, and Van Boven’s recipes are tempting enough to make regularly. Sweet or savory, dishes are grouped by month, making it simple to find something just right to cook ‘right now.’ Recipes are creative yet comforting, with plenty of choice for vegetarians.

Dilling’s immersive cookbook is based on her blog, Paris Paysanne. Dilling is a champion of proper French farmers’ markets, which she describes as “a crossroads of culture, community and customs,” and this book guides readers to the very best markets in Paris. Her seasonal recipes, based on prime local and seasonal produce, are a tribute to traditional French cooking–and easily replicated in your home kitchen.