Head of Fantastic Food at Abel & Cole
I did a preserves course with Pam a few years ago and got a signed copy of this book. Within a week of owning it, you would have thought I'd had it a lifetime. Pam is the mother of preserving and she writes in such a beautiful, friendly, gentle manner that you do feel you have your mother there, guiding you in the kitchen. Her recipes and completely fail-safe and best of all, they're hugely adaptable and she encourages you to play with the formulas. Instead of just making homemade Ribena (black current cordial) with blackberries, she urges you to try all manner of fruits. Her River Cottage Cake book is equally gorgeous. Both are two of the most used books on my shelves.
Head chef, 69 Highbury Hill
If you like jam making Chutney, Piccalilli, cordials and all things preserved as I do this is the book. All the pages are turned down and sticky. Seville orange Marmalade, Bachelors Jam, Raspberry vinegar, Candied Orange Sticks, I've tried them all. Lots of useful technical info so you don't poison everyone.