Geraldene Holt

Eliza Acton's books reveal years of practical experience in a 19th century kitchen. She was a Francophiile with a discriminating palate who understood the challenge and delight of domestic cooking which she described with a fine turn of phrase that is a joy to read..

An astonishing array of Victorian recipes collected by the wife of a diplomat during their foreign postings, mainly in Europe. Said to have been Elizabeth David's favourite cookery book - my copy contains her book plate with several loose pages of her hand-written notes.

Margaret Costa was cookery correspondent of the Sunday Times in the sixties and seventies, every recipe in her only book is timeless and delicious.

After the structured recipes and formality of Mastering the Art of French Cooking this book is a more personal and enjoyable volume, Julia's wonderful joie de vivre is still a delight.

An invaluable guide to the classic dishes of regional France.

Jane Grigson helps to restore our faith in the good food of this country. Full of joyful discoveries and forgotten pleasures.

Unequalled and unique, a bewitching blend of history, culture and fine recipes - I love the concoction known as Edinburgh Fog. This is a book to both treasure and use.

Still one of the pinnacles of the literature on Italian cooking, Marcella had a true gift for conveying essential information and valuable insights about how to cook. Her Afterthoughts contain wise words from an inspirational teacher.

A superb volume from this talented cook and entrepreneur who overcame the limitations of an 18th century kitchen to produce beautifully written recipes for simple and elegant food.

Florence White was a pioneer, she compiled her book of historic regional recipes, dutifully dated and attributed, as a result of founding the English Folk Cookery Association - a fascinating read.