An essential recipe book. Also more than worth having at your disposal: the newly released Cook, Eat, Repeat, featuring Lawson’s meditations on everything from the power of anchovies to a loving defence of “brown” food with accompanying recipes. Every recipe is spot on, there’s an incredibly useful basics list for your larder, a chapter on how to grow fresh herbs plus each section starts with really useful tips. Make sure you try the roast pork loin – it takes a while but it’s worth it. Oh, and it also has one of the best simple recipes for pastry dough ever, inspired by none other than Julia Child. But for us, there’s only one worth having. Acclaimed food writer Diana Henry is a modern day Elizabeth David, writing her own recipes based on her travels while staying committed to seasonal home cooking. The River Cottage Meat Book has the chef’s stamp of approval. Instagram. It was a tough decision choosing the 25 best cookbooks of all time and there was some heated debate over some of the entries. One of the most prolific food writers of the Fifties, David wrote for Vogue and The Sunday Times, and penned eight cooking titles, which have sold more than 1.4 million copies worldwide. Henry shows you how to whip it into chicken and ham pie. Mark Hix, owner and chef of the Hix Oyster & Chop House told Stylist that it was “the most comprehensive meat book around which tells you everything you need to know” such as how to work out the cooking time for any cut of meat. Written by a trio of Londoners with family and connections across West and East Africa, The Groundnut Cookbook is a joyful introduction to African dishes ranging from jollof rice to hibiscus tea, groundnut stew to tea bread. It’s the canapés section that really sets this book apart, introduced with an insightful essay by Keller on the science behind the smallest of restaurant courses. There are sweet treats here for every occasion: raspberry and star anise muffins for breakfast; sweet corn and roasted tomato quiche for lunch; honey and rose water madeleines for tea… The recipes for homemade preserves and jams are also a game-changer. Case in point: her buttermilk roast chicken. Plus, the way he writes about food can’t help but get you excited about cooking. Less a cookbook than a full-blown gastronomical movement, Samin Nosrat’s bestseller introduces readers to the most basic culinary principals on which all good food depends – distilling her years in the kitchen at Chez Panisse into elegant chapters on salt, fat, acid and heat. Don’t know what to do with your leftover roastchicken? The 50 best cookbooks of all time Born in Guangdong province but raised in Hong Kong, before living in India and then London, the late Yan Kit-So was as much cultural historian as cook - … As Salt, Fat, Acid, Heat makes clear, Mexican cuisine is a masterclass in the power of acids, and Gabriela Cámara’s My Mexico City Kitchen is a colourful introduction to the magic of salsas – among countless other wonders: tostadas, agua frescas, ceviches, frijoles refritos…. There are no pictures, just tons of information on everything from herbs to summer soups. We rely on advertising to help fund our award-winning journalism. Find the best black-written cookbooks to the new Table Manners cookbook. The Spruce Eats uses cookies to provide you with a great user experience. The prose in Nigella Lawson’s revolutionary How to Eat is evocative enough that you will be tempted to read it like a novel. Released in honour of three decades of the River Cafe, River Cafe 30 is visually stunning, reprinting the 1996 New Yorker article that put the Hammersmith restaurant on the map as well as individual menus scribbled on by famous customers such as Damien Hirst. Lockdown nights at home are also a perfect excuse to study flavours you’ve never explored before. The restaurant’s first cookbook is as much a lovingly illustrated paean to Bombay as it is a compilation of moreish recipes for everything from gunpowder potatoes to ruby chicken. Peruse our list of the 25 greatest cookbooks of all time - chosen by top chefs, cookery authors, food editors, critics and bloggers - for inspiration. Looking for a present for the food lover in your life, or to take your own kitchen exploits further? John Torode said he loves Summer Cooking because “she talked about food, not just as recipes, but as ideas”. Sarah Randell’s small and unimposing recipe book contains the usual cakes, cookies and muffins but is also punctuated with more unusual alternatives. Nigel Slater’s sixth book, which accompanied his cult late Nineties TV show of the same name, is our favourite dinner party recipe book. The recipes get progressively more challenging throughout; from boiling eggs to classics such as smoked haddock with crème fraîche and chive butter sauce and peppercrusted beef fillet. It was an instant bestseller and the recipes haven’t dated one bit. Alessia Armenise is picture editor of Stylist and Stylist.co.uk. It’s the sections on ‘improvised cooking for holidays and weekends’ and ‘picnics’ though that show David understood cooking. Go straight to page 223 to make the leek and taleggio risotto, then tackle the more complex recipes like chicken with vermouth, tarragon and cream. In addition to the fantastic mix of recipes (the spring vegetable pilav as well as recipes for harissa and almond alioli) are amazing and really useful for last-minute dinners, this book also doubles up as a handy guide for how to grow your own and is a must for anyone wanting to eat seasonal produce. The best cookbooks are far more than a straightforward list of recipes – combining philosophy, history and enough sensuous description to make them a joy to read, whether you’re in the kitchen or curled up on a sofa. With more than 250 adaptable, vegetarian recipes grouped by micro-seasons (including “Start of the Year”, “Herald of Spring”, and “First Warm Days”), it’s an essential guide to making the most of seasonal British produce. Below, 12 genius cookbooks that everyone should own. Globe artichoke and celery heart salad with parmesan, lemon and olive oil, anyone? For us it’s a coffee table collection of impossibly beautiful recipes (see the lobster consommé) and location shots that will have you flying to San Francisco. It was first published in 1938 and contains chefs’ biographies, glossaries of terms, step-by-step pictures for certain recipes and maps of wine regions. We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future. Tweet us your favourites @TelegraphFood. 5 Books Every Food Lover Should Read This Autumn, The Buzziest UK Restaurant Openings To Cheer You Up This Autumn, A Fool-Proof Guide To Navigating A Wine List, 3 Comforting Recipes To Make Once You’ve Mastered Sourdough, the Duke and Duchess of Sussex’s wedding cake, Every Opening, Launch & Cultural Trend You Need To Know About This Month, “Thank Goodness We’re Not Having Fruitcake”: The Romantic Story Behind The Duke & Duchess Of Sussex’s Wedding Cake. If there is a more comforting beverage than their masala chai, I have yet to try it. A three-star Michelin restaurant nestled in the California Napa Valley, The French Laundry is America’s finest gastronomic destination and its cookbook is the chefs’ essential. Even 60 years after her books were written, it’s like she’s talking directly to you. Ideal for accomplished chefs who want to perfect classic techniques or anyone with a thirst for foodie knowledge. A library of brilliant recipe books is an essential part of every foodie’s armoury. We adore the rosewater, pistachio and grapefruit cake and white chocolate and apricot roulade. Moro East focuses on Mediterranean-cum-Arabic small plates. When pondering how to braise the perfect chop, you need an expert. Stylist loves the emphasis on thrifty cooking. 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