There is something about good ice cream that makes it utterly irresistible. Be it an extravagant chocolate bombe, a restrained apricot parfait or lemon sorbet, or a simple elegant scoop of vanilla or mint in a homemade cone, no other dessert in the world can compare to ice cream, whether you are nine months or 90 years old.

A detailed opening reference section traces the origins and history of ice cream from its early exclusivity on the dinner tables of aristocratic families in the 18th century to the later appearance of street sellers and ice cream parlours.

Then the book explains everything about making ice cream in a machine, with hands-on, coverage of basic techniques such as pre-chilling, churning and adding flavourings. With easy-to-follow steps in each recipe, making ice cream becomes a pleasure. There is also general advice on ingredients, equipment and special techniques - including rippling, marbling and layering - and there are fantastic ideas for presentation, including how to make homemade baskets, cones and biscuits and delicious toppings and edible decorations.

The main section consists of 150 beautifully photographed step-by-step recipes to choose: from Cookies and Cream, and Chunky Chocolate Ice Cream, to Saffron, Apricot and Almond Cream, and Turkish Delight Sorbet, the opportunities for new creations is almost endless.

Uniquely versatile, endlessly adaptable, and seldom refused - ice cream is one of the world's favourite foodstuffs and this book will teach you how to make over 150 recipes quickly, without fuss, and with guaranteed results every time.

Authors: Joanna Farrow & Sara Lewis

Number of Pages: 256, illustrations
Size (mm): 297 x 228

Nigella shows that there can be more feel-good mileage from running up a tray of muffins or baking a sponge cake than in almost any other cooking - and that it's not actually hard!

A domestic goddess has to maintain her cool when faced with pastry, it's true- but with Nigella's guidance even shortcrust pastry can be pain-free. How to be a Domestic Goddess is the book that understands our anxieties, feeds our fantasies and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into today's kitchen and our lives.

Everything from cup cakes to chocolate cakes, from brownies to bagels, from gooseberry-cream crumble to double apple pie, from pizza to pistachio macaroons, scones and muffins to cheesecakes and steamed syrup sponge, from baklava to a Barbie cake, as well as children's cooking, Christmas baking and other wonderful family festive treats.

Author: Nigella Lawson

Paperback

Whether you re looking for a moreish snack for tea, or that perfect cake for a special occasion, Good Food 101 Cakes and Bakes serves up a collection of tasty treats. Taken from Britain s top-selling BBC Good Food magazine, these imaginative and easy-to-make recipes are guaranteed to be simply scrumptious.

From such delicious classics as Authentic Yorkshire Parkin and Shortbread, and the imaginative combinations of Raspberry and Blueberry Lime Drizzle Cake or Cranberry and Poppy Seed Muffins, to spectacular cakes such as Seriously Rich Chocolate Cake, there is plenty to keep your family and friends happy.

These quick and easy recipes have been specially chosen to help even the busiest people enjoy delicious, fresh, home-cooked food. Each recipe is written with simple step-by-step instructions and is accompanied by a useful nutritional analysis and a full-colour photograph, so you can cook with complete confidence.

Author: BBC Worldwide - Mary Cadoga

Number of Pages: 216 pages, illustrations
Size (mm): 155 x 136 mm

Delia has chosen her best and most popular recipes updating old favourites and adding some that are completely new.

These are books aimed both at experienced cooks and at newcomers to home cooking who can be sure that, with Delia’s friendly and approachable style, they will be guided by a trusted hand through her fail-safe recipes.

The third book in the series is a collection of over 50 recipes using chocolate.

According to Delia, patience is essential when melting chocolate for cooking. Follow the instructions to the letter and never rush it, and you'll get it right, every time.

Author: Delia Smith

Number of Pages: 136 pages, illustrations
Size (mm): 275 x 215 mm

"The Leiths" cookery series are the most useful books to have in your kitchen. Produced by the acclaimed Leiths School of Food and Wine, they are the most authoritative, thorough and comprehensive cookbooks you can have. "Leiths Baking Bible" covers every aspect of baking from bread, patisserie and pastry to cakes, scones, buns, and biscuits.

You will find all the classic recipes here - Profiteroles, Quiche Lorraine, Swiss Roll, and Brioche - and innumerable tempting alternatives - Artichoke and Green Olive Tart, Walnut Bread, and Almond Shortbread.

As with all the cookbooks in the "Leiths" series, there will be an emphasis on technique, especially invaluable for a book on this subject. Useful, inspiring and utterly reliable, the "Leiths Baking Bible" will be the only book you'll need for home baking.

Authors:  Fiona Burrell, Susan Spaull

Number of Pages: 688 pages, illustrations
Size (mm): 246 x 189 mm