Top cookbooks of 2012

Diner - Andrew Levins

New Holland, RRP$35

Time Out’s favourite DJ, chef and good guy wrote his first cookbook this year. It’s a fun collection of party snacks including his best barbecue recipe and everything you need to know about hot dogs. We’re really keen to try the milkshake-topping ice cream.

Level of difficulty: Low

Origin - Ben Shewry

Murdoch, RRP$95

Emo chef Ben Shewry (Attica) likes to surf and he lives for the land. His first book is a technique-heavy compilation of recipes and anecdotes, scary stories and musings on nature. The recipes for the most part are comprised of local ingredients dealt with in some very creative ways. This is definitely one for coffee tables or budding young chefs.

Level of difficulty: Medium/Hard

Sweet Studio - Darren Purchese

Murdoch, RRP$49.99

Melbourne sweet artist Darren Purchese has penned his first book, dedicated to all things calorie-filled. This one’s definitely for the ambitious (or very patient) pastry chef in your life. The recipes require a lot of forward-planning and materials you may not have to hand but the payoff (dessert bacon and eggs!) is huge.

Level of difficulty: Hard

Zumbarons – Adriano Zumbo

Murdoch, RRP$24.99

The infamous Sydney pastry chef has released his second book, this time dedicated to macarons, which he’s relabelled Zumbarons (yeah, we know). The book focuses on technique and flavours (the wacky chef once even made a pig's blood flavour macaron). With enough time and practice (and patience) you’ll be a macaron (er… Zumbaron) genius. Failing that, Zumbo’s just released his own line of cake mixes – shake and bake, baby.

Level of difficulty: Hard