The last few years have seen the rise of online food bloggers including Eloise Head, Gustavo Tosta and B. Dylan Hollis. These entrepreneurs have reached worldwide success through their engaging cooking demos, audience interaction and focus on simple recipes, allowing the average home cook to achieve something both easy and extraordinary in their own kitchen. 

Here are ten of Penguin’s top cookbooks to look out for in 2023.  

This includes:

  • The Glucose Goddess Method by Jessie Inchauspe (Release date May 16) From the global bestselling author of Glucose Revolution and creator of the Glucose Goddess movement comes Jessie’s new book which translates her top science hacks for controlling glucose spikes, into a four-week meal plan, complete with 100+ delicious, easy recipes and an interactive workbook. RRP $36.99
  • Fitwaffle’s new book Baked in One by Eloise Head (Available now) Social media baking superstar Fitwaffle brings you 100 easy bakes that can all be made in the same tin. RRP $45.00 (Main image: Fitwaffle’s Red Velvet Cheesecake Swirl Brownies – see recipe below).
Baked in one cookbook
  • Kitchen Passport by Arseny Knaifel (Available now) 85 recipe dishes that recreate popular dishes from all over the world and provide explorations of the history and stories behind specific dishes and ingredients. RRP $45.00

Read more: Top IWD2023 listens from Audible

  • Simply Korean by Aaron Hu (Available now) With streamlined techniques, minimal ingredients, and clear instructions, you’ll learn the easiest methods to make fried rice, bulgogi, kimchi, and more without sacrificing taste. RRP $49.99
  • Guga by Gustavo Tosta (Release date Apr 25) Guga includes over 90 amazing recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, and fish, as well as recipes for sandwiches, sides, sauces, rubs, and more. RRP $49.99
  • HealthyGirl Kitchen by Danielle Brown (Release date May 16) The cookbook contains over 100 plant-based recipes that are 100% vegan, refined-sugar and flour free, gluten-free optional, and ridiculously easy to prepare. RRP $49.99
  • Knife Drop by Nick DiGiovanni. Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create unapologetically delicious meals. RRP $49.99
  • Baking Yesteryear by B. Dylan Hollis (Release date July 25) A decade-by-decade bake book that highlights the best (and a few of the worst) baking recipes from the 20th century. RRP $49.99

RED VELVET CHEESECAKE SWIRL BROWNIES from Fitwaffle’s new book Baked in One

Makes 16 – 50 minutes plus 2 hour chilling

These brownies are perfect for Valentine’s Day, Christmas or any time of the year! The brownie is sweet and fudgy with a subtle chocolate and vanilla taste, and the cheesecake swirl is smooth, creamy and just melts in your mouth.



  • 225g (8oz) white chocolate, 02 broken into pieces
  • 115g (8 tbsp) unsalted butter
  • 2 large eggs
  • 70g granulated sugar 2 tsp vanilla extract
  • 1⁄2 tsp lemon juice or white vinegar
  • Strong red food colouring (the amount depends on how bright you want your brownies to be)
  • 145g (generous 1 cup) plain (all-purpose) flour
  • 10g (4 tsp) cocoa powder
  • 1 tsp salt 04


  • 225g (8oz) full-fat cream cheese, at room temperature
  • 60g (4 tbsp) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract

1. Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 31⁄2 and line a 20cm (8in) square baking tin with nonstick baking paper.

2. Put the white chocolate and butter into a microwave-safe bowl and microwave on low in 30-second bursts, stirring at each interval, until smooth and runny. If you overheat the mixture it can become lumpy or burn. Leave to cool for 10 minutes while you continue with the next steps.

3. In a large mixing bowl, beat the eggs with an electric hand mixer until light and foamy (this can take 5–10 minutes), then beat in the sugar, vanilla extract, lemon juice or white vinegar, and red food colouring until combined. Pour in the white chocolate mixture and beat until completely combined. It should look a vibrant pinky-red. If not, add more food colouring.

4. Sift in the flour, cocoa powder and salt, then fold in with a wooden spoon or rubber spatula. Scoop three quarters of the batter into your prepared tin and smooth it out to the edges.


5. In a medium bowl, use an electric hand mixer or balloon whisk to mix the cream cheese, sugar, egg and vanilla until just combined. Make sure you don’t overmix or it’ll become runny.


6. Scoop the cheesecake onto the brownie and smooth it out to the edges, then dollop the rest of the brownie batter randomly on top and swirl it through the cheesecake mix with a knife.

7. Bake for 25–30 minutes until the top no longer looks wet, the edges are slightly cracked and the middle wobbles very slightly. Leave to cool completely in the tin, then chill in the refrigerator for at least 2 hours or overnight. Cut into 16 squares and enjoy!

8. Store in an airtight container in the refrigerator for up to 5 days.