This month we have an exclusive offer on a select range of cookbook favourites both in store and online! From mastering decadent layer cakes to beginning your preserving or fermenting journey, there’s something for every level and taste in these collections of recipes.

For online customers, simply buy any title from our cookbook favourites collection, use the code 20COOKBOOKS at checkout and receive a 20% discount on participating titles.

For in store customers, simply head into one of our stores to browse the collection and on top of 20% off, your purchase will place you in the running to win an entire cookbook library: 10 more books of your choice from the selected titles. To ensure you’re in the running, remember to fill out an entry form during checkout.

The 20% off cookbook favourites offer is available both in store and online, and is available until Sunday 2 May. It is valid on select, in-stock items, and only while stocks last. The cookbook library competition is only available to in store customers.

Read about some of the titles below and discover the full selection here.

A Year of Simple Family Food by Julia Busuttil Nishimura

Eating simply and seasonally is at the core of Julia Busuttil Nishimura’s recipes. Whether it’s a cooling coffee granita to start a summer’s day or the comfort of a hearty baked maccheroni in darkest winter, this is the kind of food you will want to share with your loved ones throughout the year.

The dishes in this book are brought to life by great ingredients. There are plenty of quick recipes and some that require more time to bubble away on the stove. Overall, they are linked by taste and pleasure, and making the most of seasonal produce. This is generous, delicious food that the whole family will love, all year round.

Simple by Yotam Ottolenghi

Yotam Ottolenghi’s award-winning recipes are always a celebration: an unforgettable combination of abundance, taste and surprise. Ottolenghi Simple is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy.

Bursting with colourful photography, Ottolenghi Simple showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy - whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.

To Asia With Love by Hetty McKinnon

‘To Asia, With Love is my homecoming, a joyous return to the humble, yet deeply nurturing flavours and meals of my childhood as a Chinese girl born in Australia.’

Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty’s uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples.

Preserving the Italian Way by Pietro Demaio

Preserving the Italian Way is essential reading for anyone who wants to preserve their own food, reduce food waste and help keep cultural traditions alive.

Pietro Demaio has meticulously collected family recipes handed down for generations from nonne and nonni all around Italy. Including how to preserve vegetables and fish in oil, vinegar or salt, how to make cheese, cure meats and dry herbs, and traditional methods for making bread, wine and liqueurs, this is the ultimate recipe collection for preserving enthusiasts.

Beatrix Bakes by Natalie Paull

In Beatrix Bakes, Natalie indulges in baking’s sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own - whether it’s a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls.

Sparkling with Natalie’s distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes ‘Adaptrix’ suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

While cooking at Chez Panisse at the start of her career, Samin Nosrat had noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.

Master the use of these four elements-Salt, which enhances flavour; Fat, which delivers flavour and generates texture; Acid, which balances flavour; and Heat, which ultimately determines the texture of food-and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen.