William Curley

He is known as the chef of kings and is the forefather of modern cuisine. This was his first book and paved the way for the ‘Golden Era’ of patisserie in the 1800s. This book is in 2 volumes and was released in 1815 but is full of well-known dishes which are still popular today. He is famed for his piece’ montee’, which are illustrated engravings throughout the book.

As a young chef, I worked for Pierre Koffmann in the kitchen of La Tante Claire. He is one of the most influential chefs of our time and was fundamental in my training. This book takes you on his life’s journey through cooking, from childhood nostalgia growing up in Gascony, though to three star Michelin dishes iconic to him. It really epitomises his philosophy.

Sara Jayne is the authority on fine chocolate and this book was very much at the forefront of the fine chocolate movement in the UK. The book covers an in depth history of cacao from the very beginnings with the indigenous people of South America through to the modern day fine chocolate industry. It has an array of chocolate based recipe from herself and also from well-known chefs.

Pierre Herme is hugely pioneering and has had a massive influence on my career. Not only did he help take French patisserie to an international market but he also evolved the image of patisserie to make it chic and modern. I believe this was his first book, which was released while he worked at Fauchon. It was a very ground-breaking, the book style showcased his patisserie as an art form.

Hidemi Sugino is one of Japans finest patissiers. After starting out in Kobe, he moved his boutique to Tokyo and became internationally renowned. The book is modern French patisserie and is a reflection of his pursuit of perfection in his craft.

This was Raymond Blanc’s first book. His style of cuisine was revolutionary and this book embraced all of his values. The way in which it was set out with each season being a section was one of the first and since been copied many times. It was this book that inspired me to work at Le Manoir Aux Quat’ Saisons. Raymond was never afraid to give away his secrets, he has a very generous personality.

This was one of the first cookbooks I ever bought and it helped inspire me to become a patissier. It covers a whole array of skills, methods and recipes. It is a must have book for any aspiring pastry chef. The Roux brothers have to be two of the most recognised chefs in the world. When I started my career, this was a bible to me.

Tom Kitchin is one of the most talented Scottish chefs. His restaurant, ‘The Kitchin’ in Leith, Edinburgh is one of the best restaurants in the country. Tom is very dedicated to promoting the finest Scottish produce, this is reflected in his restaurant and of course, in his book.

Tom Kitchin is one of the most talented Scottish chefs. His restaurant, ‘The Kitchin’ in Leith, Edinburgh is one of the best restaurants in the country. Tom is very dedicated to promoting the finest Scottish produce, this is reflected in his restaurant and of course, in his book.

Richard Bertinet is one of the most famed bakers in the UK. He runs a school and also a shop in bath, which are both critically acclaimed. There are a lot of books about bread in the UK but ‘Dough’ has to be one of the best. It is very well constructed and easy to use, very accessible to both the keen amateur and also the professional.

Katsuhiko Kawata is one of the father figures of the evolution of French patisserie in Japan. His has a small boutique on the outskirts of Tokyo, where every day the finest classic French patisserie is produced. The book is absolutely full of French classics, some of which is rarely seen even in France. Like many Japanese recipe books, it has very precise step by step instructions.