Even with the vast number of recipes available on the internet these days, there’s nothing quite like leafing through a beautiful book full of recipes. It’s a medium that’s stronger than ever before, with cookbooks topping bestseller charts throughout the year. If you’re anything like us then you’ll have shelves upon shelves of them in your home – some kept in pristine condition, others earmarked, stained and scrawled over after years of use.

It’s this national love for cookbooks that has prompted us to start our very own cookbook club. Each month we’ll select a cookbook that we think stands out from the rest and ask you, the Great British Chefs community, to cook a recipe from it. We’ll publish a small selection of recipes on our site so, even if you don’t already have the book, you can still get involved and see how your cooking compares to everyone else’s. Apply to join the Facebook group here and take a look at this month's book (and recipes) below. We've also included the winning post from last month's book, as well as some of our other favourite entries.

As last month’s cookbook choice was such a hit, we decided to once again take another group favourite for March. We’re excited to announce that our next book choice is A Cook’s Book by Nigel Slater, a memoir as well as a collection of over 200 recipes. He’s an author many of you already own, with recipes that reward slow, thoughtful cooking, and plenty of room to interpret dishes in your own way.

In February, we took a trip to India, asking you to cook from the well-loved Dishoom: From Bombay with Love. We were overwhelmed with mouthwatering entries, and were beyond impressed with the time, dedication and passion that went into each recipe. Congratulations to Jonathan Price, this month's winner, for a ruby chicken that has cemented itself a firm home favourite. Take a look at that recipe, and all the runners up, below.

Make sure you post photos along with commentary of the dishes you cook this month in our Facebook group to be in with the chance of winning.