Ally-Jane Grossan

Simply the best step-by-step book of how to cook the most beautiful cuisine in the world. Simple line drawings explain exactly how to cut, steam, grill and skin everything from lotus root to sea bream.

Incredible innovative recipes and classic ones that work every time.

Ina is the queen of lunch. Her basic recipes have little surprises that constantly make me think, "why didn't I think of that?" The salmon with melting tomatoes is an instant classic.

This beautiful little book was published in 1969. A friend rescued it for me from an estate sale and I constantly look to it for simple recipes and the beautiful illustrations. From the ribbed paper to the odd horizontal shape, everything about this book feel Japanese.

It's beautiful, it's inspirational and I have yet to try my hand at homemade ramen noodles.

Ottolenghi is the master of vegetables and this book is full of them. Grab some za'tar and sumac (there's a lot of them in this book) and cook your way through this fascinating regional cuisine. His essay on the politics and tradition of hummus is astonishing as is the recipe that follows.

This book is a visual delight and the recipes are simple, healthy and elegant. The Jerusalem artichoke soup makes it worth the purchase price.

Great sauce and pickling recipes.

My favorite cookbook to read on a rainy Saturday.

Must read.