A Cook’s Book: The Essential Nigel Slater with over 200 recipes

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With the touching tales behind his most memorable dishes adding warmth and authenticity, this is the work of a true storyteller for whom writing about food signals the start of a new and exciting chapter. You can find Jubilee: RecipesFromTwo Centuries Of African American Cookingby Toni-Tipton Martineonline. With a unique approach to portion control and by debunking the many myths around fad diets, it aims to help you free yourself from unhealthy obsessions with dieting and show how you can achieve food freedom whilst sustaining a healthy lifestyle and weight-loss goals. If you’re partial to a good Chinese takeaway, as we all are, this is a book that just has to be part of your kitchen repertoire.

You can find Smoke: New Firewood Cooking: HowToBuild Flavor with Fire on the Grill and in the Kitchenby Tim Byresonline. Stanley Tucci’s latest book may be more memoir than it is cookbook, but it’s an absolute must-read for any foodies out there. From vegetable tempura and French onion ramen, to mushroom gyoza, this will satisfy your Japanese food cravings until restaurants open again and will keep you plenty busy in the kitchen. You can find Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdomby Deborah Madisononline.Empowering and practical, Food for Life is nothing less than a new approach to how to eat - for our health and the health of the planet. After a standing lunch of grilled prawns and chilled fino, we followed the curve of La Concha Promenade, then wandered through the cobbled streets of Donostia. Place the clams and mussels and the squid and prawns over the surface of the pasta, then make a loose dome of kitchen foil over the pan and leave everything to steam for 2-3 minutes, till the mussels and clams have opened. With chapters on kitchen fireplaces, game, medieval feasts, and salting, preserving and drying, Dorothy Hartley’s book is a compendium of mid-century cooking.

Placing vegetables at the centre of your cooking, The Whole Vegetable by Sophie Gordon brings new life to the vegetables you may have cast aside, with dishes that really capitalise on their unique flavours. There’snothing more American than barbecue and no-one should approach barbecue without a copy of this book in hand. Take your time when softening both – the onions need to be a deep golden brown, glossy to the eye and sticky to the touch before you add the rest of the ingredients. Whether you’re trying to go vegan for the month, the year or just simply want to start reducing the amount of animal products and meat in your diet, The Contented Vegan is a caring companion that will help you along the way.With both traditional recipes and experimental ones that involve more unique (and we assure you, delicious) flavours, this book has everything you need to take your baking to the next level. Some will argue that this is too much a text for the professional chef to be included on our list; we argue that those people are dead wrong. It’s almost impossible to conceive of the past 20 years of food renaissance without Anthony Bourdain’s brilliant writing and documentary making. In a perfect world, I would make this a day before I needed it, leaving it to mellow overnight in its pan.

To make the gravy: once the bird is resting under its foil, and the potatoes are out, place the roasting tin over a moderate heat and bring the juices to a bubble. Gordon Ramsay may be dismissive of pastry but it’s much harder to get right than itlooksand this is the finest guide to pastry ever written. From lamb and sour cherry meatballs to a Persian flatbread and the delicious pistachio and coconut cake with rosewater cream, this will truly take your cooking to new heights. Now, in his evocative book on Sicily, he’s quick to locate Arab influences in a dish of sardines stuffed with almonds, anchovies, sultanas and preserved lemons, or arancini yellowed with saffron. He often inflames tempers and created a ruckus out of nothing but at his best, as in White Heat, Marco Pierre is nothing short of sublimely talented.

It was a tough decision choosing the 40 best cookbooks of all time and there was some heated debate over some of the entries. You can find The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africaby Marcus Samuelssononline. While the pasta cooks, warm the remaining tablespoon of oil in a shallow pan, add the reserved raw squid and the prawns and cook for 2 minutes, till lightly browned. The cheese will be split open to reveal the snowy curds within; a little puddle of olive oil, chopped tomatoes, capers and gherkins sit on top.

Adopting a vegan lifestyle can be complicated, especially if you haven’t paid much attention to the amount of protein or the nutritional content of your diet before. But there’s plenty here to whet the appetite, beginning with his contention that it’s often the messiest, least Instagram-friendly dishes that satisfy most. A long-standing establishment in London's Pimlico area, Hunan’s Chinese food has years of history behind it, having been founded by Mr Peng in 1982. As you probably know Betty Crocker is a marketing creation and no boys or girls are cooked in this book.He was the first person to set out the case that America really does have its own food culture and its not one borrowed from the colonizing nations. El Bulli was an institution that defied convention and Ferran Adria’s work is innovative and sublime. It paved the way for the success of Ottolenghi with authentic recipes, and is a true taste of their restaurant, Moro.