Lily Ramirez-Foran has spent years sharing how fun, vibrant and convivial Mexican food is and how easy it is to make at home, and what better way to do that than with tacos? These are the authentic flavours of Mexico, from real corn tortillas to smoky chillies, matched with the best of Irish produce.

Russell Alford and Patrick Hanlon have taken familiar fried favourites, chipper classics and the flavours we can't get enough to create the ultimate version of every recipe, from the perfect chips to spice burgers, corn dogs and Korean fried chicken. Their style is all about fun, casual and approachable food, which is what this book delivers.

No matter the country, cookies evoke fond childhood memories and feature in many holidays and celebrations. But there's more to this book than just a sweet treat. The authors have worked with refugees around Ireland to collect and share their recipes as well as immigrants who have made Ireland their home. This is a little book with a big heart.

Born in Hong Kong but raised in Buncrana, County Donegal, Kwanghi Chan's book, Wok, is the first Irish-Chinese cookbook to be published. The book is broken down into nine sections with three recipes in each section. Kwanghi wants to bring Asian food to a wider Irish audience and this book is the approachable introduction you need.

Spice Bags podcast co-hosts Blanca Valencia, Dee Laffan and Mei Chin take you on a journey around the globe from the comfort of the communities within Ireland. The soups they have collected reflect individual cultures, memories and tastes, but they are also a reflection of Irish food today and the people behind it.

The tapas recipes that Anna and Vanessa share in this book are the way they love to prepare them. There are thousands of different ways to create so many of these dishes, but that's the joy of Spain. Hopefully you can now make these your own too.

Blasta Books #7: Wasted is a capsule collection of recipes that have come from identifying some of the most wasted food items in our homes.

This book captures the essence of Paradiso now, with just a nod to the past and an eye on the future. With this collection of new and evolved recipes coupled with the core elements that are the building blocks of the kitchen, you will be able to bring a touch of Paradiso to everything you cook.