Maggie Beer's pumpkin, verjuice and extra virgin olive oil risotto

The name Marco Pierre White conjours connotations of kitchen confrontations, wild hair and bandanas. But at his heart he's just a man obssessed with food, albeit perfectly prepared food. The reputation of Marco Pierre White is as towering and physically imposing as the man himself. You’ve probably heard all the stories before – youngest chef to win three Michelin stars, made Gordon Ramsay cry, handed back his stars, retired from the kitchen only to come back to become a phenomenally successful restaurateur, brand ambassador and TV host. Over his star-studded career, he’s been described as self-possessed, ill-tempered, irritable and volatile. But in the same breath, he’s known to be incredibly loyal to friends, encouraging of colleagues, vehemently protective of his family, and intensely passionate, especially, almost exclusively, about food and cooking. He admits he knows little about anything else with the exception of hunting and fishing. He doesn’t get involved in politics, seldom discusses art, music or sport and he can’t even drive. But get him in a kitchen and he’s in his element – in fact, he’s a maestro.

Throughout the year, the Selector magazine team receives a collection of beautifully presented books full of delectable recipes and inspiring food stories. This makes picking the best a tough task, but when it comes down to it, there are some that really stand out, whether it’s for their gorgeous styling, unique ideas, or for having a new take on old favourites. These are the top 7 from 2017. Book of the Year - Feasts by Sabrina Ghayour A simply stunning cookbook where art meet cuisine. From the intricately designed cover to the gorgeous food photography by Kris Kirkham to the warm and inviting design layout by Octopus Group, this is a sumptuous release detailing Sabrina’s delicious array of Middle-Eastern dishes. Breath-taking. Hachette Australia, $39.99 On the side by Ed Smith Noted food writer Ed Smith gave us something completely novel with this release – a cookbook all about side dishes. So important in today’s dining equation, the concept is backed up with great photography, design and recipes. Bloomsbury, $39.99 Ostro by Julia Busuttil Nishimura Julia Busuttil Nishimura is the epitome of millennial entrepreneurship, having taken her blog and turned it into one of the most gorgeously presented books we’ve seen this year. Definitely worth slowing down for. Plum, $44.99 All Day Café by Stuart McKenzie Stuart McKenzie runs the iconic South of Johnston café in Melbourne. This book reflects the relaxed customer friendly style of the venue. It is a delight to browse, with gorgeous imagery, an easy design and delicious recipes. Murdoch Books, $39.99 The Desserts of New York by Yasmin Newman Having given Yasmin Newman her first writing opportunity, we felt like a proud parent when we read her stunning book. Through her words and pics, she gives a uniquely Australian perspective on the exploration of New York City desserts. Hardie Grant, $39.99 Coastline by Lucio Galletto and David Dale Renowned restaurateur Lucio Galletto and esteemed travel writer David Dale excel in this stunning book exploring the food and culture of the Mediterranean. The recipes are spot on and the editorial is crisp, entertaining and insightful. Murdoch Books, $59.99 Maggie’s Recipes for Life by Maggie Beer with Professor Ralph Martins We were thrilled to see Maggie had teamed up with neurobiologist Professor Ralph Martins to add to the growing knowledge of the gut-brain link – a timely tome and an important book. Simon & Schuster, $39.99