There's an all-purpose baking mix, a ''Miraculous three-ingredient Christmas Cake'' made with fruit, milk and self-raising flour, and lots of other light, attractive recipes.
Fans who balk at the high cost of her previous books will be relieved that this is only $20.
Nadia Lim, MasterChef winner 2011 and a trained nutritionist, has Good Food Cook Book (Random House).
She focuses on colourful vegetables and fruit, healthy grains and fish, chicken and meat in dishes such as roast chicken with preserved lemon and date couscous and tahini yoghurt, tamari-roast pumpkin, chickpea and walnut salad, or a mandarin syrup cake that's gluten-free, dairy-free and has no added fat but is still moist and delicious.
One of the things that attracts me to this book is the dessert and baking recipes that don't include a large amount of butter as those in many other cookbooks do.
The previous two exceeded all expectations in popularity, he said.
They specialise in healthy food, and this book is full of plant-based recipes.
There are some lovely salads, curries, pastas, bakes, casseroles, soups and desserts, many inspired by Asian flavours.
Anyone looking for healthy inspiration with a cafe feel (and their families and friends treated to their cooking) will enjoy this book.
The cafe, and her recipes are based on unrefined whole foods, grown organically, or fished or raised sustainably and ethically.
Some recipes have alternatives for people who want dairy-free and wheat-free meals.
They range from deeply coloured vegetable juices, though salads and pilafs made from ancient grains, to roasts, raw chocolate tofu tart and chocolate macadamia brownies.
It's certainly not a vegetarian book, but in his recipes vegetables and fruit are an important part of the meal as a whole.
Although not fussy or ''cheffy'', many of his techniques and dishes are not for the everyday family cook, such as charred cauliflower and smoked eel salad, or radish and parmesan gnocchi, but are not too difficult for those who love cooking and are looking for something stylish to serve for a special occasion.
Her vanilla candied bacon bits top a dessert.
Vanilla aioli and vanilla vincotto can top salads or pizzas.
This coffee-table book celebrates the spice, explaining the difference between vanilla from Tahiti, Indonesia, Madagascar and Mexico, and between vanilla paste, powder, and extract.
Macaller's recipes and some from 33 other international chefs range from simple (spiced oatmeal cookies) to whimsical (cranberry tweed cardigans) to innovative (the Tonga trifle topped with the remarkable vanilla candied bacon).
It's a fascinating exploration of some of the possibilities vanilla, sweet and savoury, and will be enjoyed by chefs and adventurous cooks.
The book, like her food and its presentation, is immaculately designed for the eye, and we have to take it on trust that it's as gorgeous for the tastebuds too.
The first 160-odd pages are purely photographs of food and ingredients on plain white backgrounds, styled to within an inch of their lives, and the 50 recipes are at the back.
A brief history of Pic who comes from a long line of celebrated chefs, and insight into her creative processes, are included.
There is no index, but then this is not a book to find a recipe for the stuff lurking in your fridge for a quick meal.
It's the ultimate foodie's coffee-table book demonstrating how this acclaimed chef uses food as a visual art.
