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My cookbook "Dinner" now available!

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Home Cookbook tales

BIG NEWS: RecipeTin Eats cookbook pre-orders & surprise!

By:Nagi
Published:18 Aug '22Updated:8 Oct '22
1,887 Comments
Dozer v

Exciting news everyone! After talking about it for so long, the RecipeTin Eats cookbook “Dinner” is finally available for pre-order in Australia, NZ, America & CANADA!!! Plus, revealing a big SURPRISE…..

Nagi Maehashi holding RecipeTin Eats Dinner cookbook
You’d think I would’ve waited to get a proper photo taken rather than an impromptu selfie to make such a big announcement 😂….. but I was too excited!

Pre-order now available!

Just click the link of your preferred retailer to reserve your copy.

RecipeTin Eats cookbook by Nagi Maehashi - Dinner - Front Cover

✨US/CAN now available! ✨

Amazon | Barnes & Noble | Amazon Canada | Bookshop.org

AUSTRALIA

Booktopia | Dymocks | QBD | The Nile | Amazon | Big W

NEW ZEALAND

Mighty Ape | Paper Plus | Whitcoulls

More INTERNATIONAL

Stay tuned! See FAQ below for more information.

What is pre-ordering? It means that a copy of my cookbook will be reserved for you just in case it sells out (imagine that! 😱). Plus you will enjoy the convenience of having it delivered directly to you when it becomes available on 11 October 2022!


About “Dinner” cookbook

“The food you want to cook, eat and share, night after night”, aptly named “Dinner” (no exclamation mark, much to my dismay), this cookbook contains over 130 recipes plus 44 sides, sauces and other extras. Pretty hefty – bigger than typical cookbooks!

The 5 ingredient glaze for these drumsticks is wickedly good! Bonus: the corn is baked at the same time.

With a focus on quick and easy food for weeknights and a sprinkle of special treats for festive occasions, the recipes use easy-to-find ingredients and include what my publisher calls “Nagi’s famously helpful notes”. 😂

And – a big SURPRISE……

SURPRISE! Every recipe has a how-to video!

Yup, you read that right. Every single recipe comes with a how-to video, just like the recipes here on my website!

All you have to do is use your phone or iPad/tablet to scan the QR code and it will take you straight to the recipe video which will live in a special corner of this website!

Spicy Sichuan Pork Noodles – a huge hit with my team and independent recipe testers for speed and results!

The decision to do a video for every recipe was a huge workload commitment. You’re insane!!! I heard, multiple times from people much wiser than me. 😂

But for me? The thought of doing a cookbook without accompanying recipe videos was never even a consideration. For the last 5 years, every recipe I’ve shared on this website has had a recipe video – with the exception of super simple sides. You tell me how helpful you find them. So a minor little thing like the fact that a cookbook is printed rather than online wasn’t going to stop me from having recipe videos to accompany each recipe – he!


Peek inside!

“……in her first cookbook, Nagi brings us the ultimate curation of new and favourite RecipeTin Eats recipes – from comfort food (yes, cheese galore), to fast and easy food for weeknights, Mexican favourites, hearty salads, Asian noodles, and treats for festive occasions.”

“Featuring a photo and how-to video for every recipe, readily available ingredients, Nagi’s famously helpful notes, and Dozer, Australia’s best-loved food tester, this is a kitchen-shelf must-have….”

One Pot Italian Beef Rice by Nagi Maehashi RecipeTin Eats Dinner cookbook
Easy one pot Italian beef rice pilaf
Lemon Cheesecake  by Nagi Maehashi RecipeTin Eats Dinner cookbook
Absolute stunner lemon cheesecake

Recipe index

Click the images below to view full size and browse the full recipe index. There’s 130 recipes plus 44 extras – sides, sauces, salad dressings, rice, breads!

The Wall of Photos! Snapped by Rob Palmer.


FAQ – “Dinner” cookbook!

  1. How many recipes? Over 150! 130 mains plus 44 essential extras – sides, sauces, breads. It’s a pretty big cookbook!

  1. What type of recipes are they?

    • Everyday recipes – The vast majority (say, 85%) are what I’d call “everyday recipes” that are straight forward and made with easily accessible ingredients

    • Cuisine – 20% of the recipes are Asian / Asian influenced, a whole chapter on Mexican (I adore Mexican food!), a sprinkle of French and Mediterranean, dusting of Middle Eastern and the balance are Western dishes.

    • Gluten free – approximately 1/3 of the recipes, including those made gluten-free with very simple, common GF substitutes.

    • Meat-free recipes – approximately 25%. (Are you shocked?? 😂 I was. It wasn’t intentional!)

    • Calorie conscious – I am not a “healthy” recipe creator nor do I sacrifice the quality of the end result simply for the sake of reducing calories. However, most of my recipes are well balanced sensible meals. I was not raised cooking with vast amounts of cream or butter!

    • Cheese-free – I decline to answer.

    • Special occasions – A sprinkle of dishes for festive occasions and leisurely Sunday suppers!

Island Bliss oil-free Prawn Salad by Nagi Maehashi RecipeTin Eats Dinner cookbook
Island Bliss Prawn/Shrimp Salad with a lime coconut dressing!
Slow Cooked Chicken Ragu Pasta by Nagi Maehashi RecipeTin Eats Dinner cookbook
To-die-for Chicken Ragu.. I am obsessed!
  1. Are they all new recipes?? Most are brand new recipes created especially for the cookbook! By popular demand, I’ve also included some reader favourites.

  2. Photos! Does every recipe have one? YES! Well, all the mains do. I couldn’t fit in a photo for all the extras!

Baked Risoni by Nagi Maehashi RecipeTin Eats Dinner cookbook
Extreme low effort – entirely baked in the baking dish!
Harira Soup by Nagi Maehashi RecipeTin Eats Dinner cookbook
Moroccan Harira Soup – outrageously delicious!
  1. Did you do all the photos yourself? All but 2 of the recipe photos were photographed by me. A professional photographer (Rob Palmer, whom I have admired for years!) and food stylist (Emma Knowles, Australia’s famous food whisperer) did the big double page photos for chapter openers (like the “Pasta and Cosy” chapter above) and photos that I am in. Plus the cover!

    The other photos were done by me, in my home, in a makeshift studio shown below. The garbage bags to block the light are stylish, aren’t they??? I might even remove them one day and upgrade to blinds!

My makeshift studio
Making the RecipeTin cookbook
I like overhead photos. But I hate ladders!
  1. What about the videos?? You filmed them all yourself? YES! One of the (additional) downsides of having such chubby little hands is that it is IMPOSSIBLE to find a hand double. 😩 I have been cooking so much over the past couple of months to get the recipe videos done! As you get deeper into the cookbook, you’ll see the condition of my hands deteriorating …. .dried out red skin, cracking, cuts, burns… 😂 We tried to edit them out of the videos!!!

  1. When will your cookbook be available overseas?? **UPDATE: Now available for pre-order in the US and Canada!!** Stay tuned for further announcements. I’m so, so sorry to everyone in other countries, my publisher (Pan Macmillan) and I worked incredibly hard to make it available at the same time but couldn’t get there. There are unprecedented challenges facing the book publishing world globally at the moment which has been a major factor in this. I’m so sorry! 😩 I was devastated when I had to accept this.

  2. Signings! Book tour!! Book signing events are being organised in Australia! I will announce them when dates and locations are locked in. We are also planning to get Dozer to some of these events!

  3. We want Dozer! We want Dozer! What – you missed that he is ON THE COVER??!! Yep, he’s a cover boy! And littered throughout the book, sometimes in the most unexpected places. 😂 So much so that there have been whisperings that I went through all this effort to create a cookbook just so I had a excuse to get Dozer photos in print……. I plead the 5th! 😈

  1. How much did you cook for this cookbook? Over 1,600 recipes. SO MUCH COOKING!

    • Initial experimentation phase (>300!)

    • Refining the chosen recipes

    • Testing and re-testing by me, my Chef (JB – you’re obsessed with his Chicken Fricassée) and my team

    • Independent testing of every single recipe by recipe testers

    • Making the recipes for photos

    • Making the recipes for the recipe videos

Making the RecipeTin cookbook
Making the RecipeTin cookbook

A very big thank you – to you!

I don’t think I’ve told you this – I made this cookbook for you.

It certainly wasn’t for my family. Being such capable cooks themselves, they will never use a single recipe from it! 😂

You are the reason I love what I do, the reason that RecipeTin Eats is not just a soulless, silent website but a vibrant community. And you are the reason I wanted to create a cookbook, a physical thing we can touch and scrawl over (do it!), that can sit on your kitchen shelf. I secretly love the idea of being in your kitchen with you! 😉

Thank you for your enthusiasm when I announced I was planning to do a cookbook, for your messages of support, for the laughter, sometimes your cheekiness (😂), and your patience during the months of silence as I worked on this cookbook. You made me strive to do the very best I could!

I’ve truly given this cookbook everything I have, supported by a wonderful, talented team (you’ll meet them in the cookbook!). I’m so proud of the end result. I genuinely love every single recipe and I hope you love them too!

Thank you again. I feel so very fortunate to be surrounded by such great people. – Nagi x

Pre-order now available

There are not enough exclamation marks in this world to capture my excitement!!

RecipeTin Eats cookbook by Nagi Maehashi - Dinner - Front Cover

✨US/CAN now available!!!✨

Amazon | Barnes & Noble | Amazon Canada | Bookshop.org

AUSTRALIA

Booktopia | Dymocks | QBD | The Nile | Amazon | Big W

NEW ZEALAND

Mighty Ape | Paper Plus | Whitcoulls

More INTERNATIONAL

Stay tuned! See FAQ above for more information.

What is pre-ordering? It means that a copy of my cookbook will be reserved for you just in case it sells out (imagine that! 😱). Plus you will enjoy the convenience of having it delivered directly to you when it becomes available on 11 October 2022!

Nagi Maehashi - RecipeTin Eats Dinner cookbook cover


Life of Dozer

Of course I wanted Dozer to be in the lead photo for this exciting announcement post! But after many (many!) attempts, I had to concede defeat….

Some more attempts –

Dear Dozer

Dear Dozer,

You were there with me every step of the way through this cookbook, from the moment I made the decision to make it. By my side when I was shooting late into the night, offering to scrub – I mean lick – the piles of dirty dishes on weekends, keeping my toes warm when I was bashing away on the keyboard in the middle of the night, squeezing yourself under tripods holding very expensive cameras.

Taste testing every single dish, nibbling dirty tea towels (you’re such a grot), falling asleep in front of the oven when we were slow-roasting.

You never stopped believing you could make a hunk of meat fall off the bench through sheer will power, and shamelessly used your looks to get extra treats throughout this whole project.

I love you so very, very much. – Nagi x

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1,887 Comments

  1. Christina A Grehan says

    August 15, 2023 at 8:18 pm

    What recipe is pictured on the front cover?

    Reply
  2. David Bellamy says

    March 24, 2023 at 6:31 pm

    how can I order DINNER in oz?

    Reply
  3. Liene says

    February 24, 2023 at 6:34 pm

    Dear Nagi andries magneelaan Dozer ,

    Your receipts are always good and so very delicious thank you ! I live in the Netherlands and order your book by Amazon on pre order. In the beginning of march the book is sending I can’t wait !!!

    Reply
  4. Ivan Colón says

    January 3, 2023 at 12:25 am

    I pre ordered my cookbook but still haven’t received it. Just curious on status. I live in the USA. Looking forward to seeing it.

    Reply
  5. Donna Blyth says

    December 22, 2022 at 4:32 pm

    Hi Nagi and Dozer, I’ve now purchased 4 copies of “Dinner” because I keep thinking of someone else to give one to. Trying the Juiciest roast chicken dish tonight. I’ll let you know how it goes.

    Reply
  6. Mirjaliisa says

    November 16, 2022 at 2:45 pm

    Hi Nagi,
    I saw that your Cookbook will be available in Singapore via Amazon in February. Which edition will it be, measures in metrics? So much looking forward to getting a copy!

    Reply
  7. Julie says

    November 15, 2022 at 7:54 am

    Hey Nagi, I still haven’t received my book and it’s now mid November in Australia.

    Reply
  8. Linda K says

    October 29, 2022 at 4:32 pm

    Teriyaki… not termination… garr.. i hate spell check.

    Reply
  9. Linda K says

    October 29, 2022 at 4:31 pm

    Love, love, LOVE the cookbook. Have read it cover to cover 3 times trying to decide which recipe to start with.
    Decided to menu plan for a week last night garlic butter prawns with cheesy baked broccoli fritters ❤❤❤❤
    Tonight Swedish meatballs, tomorrow night termination beef bowls.
    Thank you Nagi for the recipe’s and book, and thank you Dozer for taste testing 🥰

    Reply
    • Linda K says

      October 29, 2022 at 4:32 pm

      Teriyaki… not termination… garr.. i hate spell check.

      Reply
  10. Melinda says

    October 26, 2022 at 9:12 pm

    Thank you Nagi! Awesome cook book. You should be so proud.
    I’ve been following you for a few years (never comment- sorry) what can I say about perfection.
    Congratulations

    Reply
  11. Polly says

    October 24, 2022 at 6:27 pm

    Such a great cookbook, just so damn heavy, loving just browsing thru all the recipes and pictures.
    Not sure what stufcy (sic) meat is, but it sure looks damn delicious.
    Congratulations on a supreme achievement, and thank you for all the delicious dinners in my future.

    Reply
  12. Maribel Cordero says

    October 21, 2022 at 9:54 am

    Good afternoon, I made my order from your food recipe book on this page of you with Amazon I saw live Usa 🇺🇸

    Reply
  13. Noelene says

    October 20, 2022 at 5:36 pm

    Yay. Your beautiful, big and heavy book came today.
    Normally I flick through and put labels on what Im going to cook
    Couldn’t do it this time as ………

    I think I’m going to have to cook everything from the book!!!!
    No food planning list required this week
    Congratulations

    Reply
  14. Sara says

    October 18, 2022 at 9:46 pm

    I received your book late last week. It’s gorgeous, practical and full of heart and deliciousness. First cab off the rank is the cheesy broccoli fritters. But so many other great dishes. Congratulations. What a great achievement.

    Reply
  15. Steve Mclane says

    October 17, 2022 at 12:52 am

    Can you confirm when your book will be available in the UK, with thanks

    Reply
    • Jo says

      October 17, 2022 at 2:08 am

      I really want to know this too!

      Reply
  16. Cheryl says

    October 16, 2022 at 1:32 pm

    I am soooo elated. I received your cookbook on the 11th and could not wait to sit quietly and relish in the content. I was not disappointed!!!! Each and every recipe set my taste buds in motion. It is beautifully illustrated. Your recipes have improved not only my cooking skills but my passion for cooking tenfold. My best pics are the one with Dozer and the cheesecake, and snubbing the kale!!!! Let’s get cooking!!!!

    Reply
  17. Paula says

    October 16, 2022 at 12:07 pm

    Hi Nagi, Just got your cookbook and wow! I didn’t realise how huge it was going to be. Just brilliant & full of inspiration & wisdom – well done you! Just one query about salad dressings – you say to invest in good quality vinegars – how do I know which ones are good, can you give me some brands?

    Reply
  18. angie abadi says

    October 16, 2022 at 10:32 am

    Hi Nagi
    Is your cookbook available as an ebook? 🙂
    I want to be able to bring it everywhere i go 🙂
    love your recipes to bits!

    Reply
  19. Liz says

    October 16, 2022 at 8:21 am

    Your QR Codes do not work. So frustrating.

    Reply
  20. Farah says

    October 16, 2022 at 5:18 am

    Congrats, Nagi. You deserve this with how hard you work and how much you have grown. Love the feature pic.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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