The recipes of The Kinfolk Table have been compiled by editor-in-chief of Kinfolk magazine Nathan Williams. He has travelled the world seeking out chefs, bakers, writers, bloggers and artisans to share their go-to recipes for every occasion and time of day. The book is sectioned into chapters by country and then by the creator of each set of recipes. I love this recipe book for the real diversity of flavour combinations and ingredients used. The photography and layout of this book are also very pleasing on the eye. Because the recipes come from all over the globe and such a variety of people they are always surprising and provide twists on what you’d normally expect. For example: roasted butternut squash, Urfa chileand buffalo mozzarella salad, sugar snap peas with fresh mint and whipped ricotta and vanilla, lavender and earl grey pudding with sea salt.