Craig Sams

My mother taught me to follow a recipe from this book when I was 9 years old. It tells you everything you need to know in a coherent order. Concise, simple comprehensive

Michel ran Paradox, the macrobiotic restaurant in the East Village that inspired me to open a macrobiotic restaurant in London in 1967. The original macrobiotic cookbook was Zen Cookery, Michel’s was more comprehensive and in a better format

the definitive guide to everything about baking, with clear directions for success with sourdoughs

All the recipes my grandmother knew by heart

Focused on bitter flavours like chicory, cardoons and dandelion and recipes that bring out their full complexity of flavour.

Inspirational.

The original guide to making every fermented food including sourdough bread, miso, tempeh, kimchi, sauerkraut, beer and yoghurt.

A perfect guide to vegan cuisine - a must-read for anyone who thinks that vegan food is boring and bland - these recipes will garner praise for the vegan chef.

This invaluable book helps you to deal with gluts from the garden to get the best from seasonal abundance.

Very accessible vegetarian recipes - her mother would have been so proud.