Coordinator for England of the Slow Food Chef Alliance and Ark of Taste
http://slowfoodlondon.blogs.comI've used it for about 40 years, to the extent that it's the Readers Digestonly cookbook I own that the covers fell off.
Alastair Little and Richard Whittington
Intelligent, seasonal and fun. Simplicity doesn't go out of fashion.
Claudia Roden
Introduced us to the regions of Italy. On Italian holidays, I copy the chapter according to my destination.
Claudia Roden
A scholarly subject, made accessible and fun to read.
Samuel Clark and Samantha Clark
Introduced us to a new vocabulary of ingredients before "Islamic / Hispanic" became mainstream.
Simon Hopkinson and Lindsey Bareham
Practical, opinionated and entertaining. Cookbooks are best when they're a good read.
Does what it says .....
Anthony Bourdain
Bistro classics, fun to read.
Rick Stein
Eminently practical, with step-by-step photos
Skye Gyngell
The idea of good ingredients and a "toolbox" of flavours from which you assemble beautiful dishes.