Charles Michel

A bible. But what I like more are the forewords of Escoffier that really show why he was a genius, and how well he sensed the spirit of his times to create a change in how kitchen's were organised. Also, I really like some of the old techniques he uses that are sometimes forgotten, the use of essences for instance.

Perfection when it comes to modern (French) cooking. Both in respect to the product, plating, photography, technique.

Outstanding of simplicity and cultural memory. (available in translation as "French Cooking")

Seminal techniques and recipes. Suggesting cooking an escalope of salmon 'only 40 seconds on one side' and serve on a very hot plate (the fish was still cooking when arriving to the table) was something revolutionary at that time. Saumon à l'oseille is one of the greatest recipes of Nouvelle Cuisine, in so many ways.

Not only for the recipes, but for the science of taste that comes before them

This is by far the cookbook that has helped me more in perfecting skills at early stages of being a cook, and afterwards when it came to teaching as well. It's the manual that all cuisine students are given when studying in France. If I had to recommend only one book to someone wanting to learn cooking, this would be it (even if that would imply learning a few French words!). You can easily open a few successful restaurants if you follow that book: It is very precise in techniques and recipes, both savoury and sweet. Also everything in terms of regulations and safety. Another jewel

Each chapter ends with a recipe (not a single ingredient is scaled), that illustrates one of the virtues we should all have when it comes to thinking about food. Baggini also explains what he thinks about recipes in a brilliant way. A philosopher's take on a cookbook

This is probably the most faithful compendium of Italian recipes, showing a great deal of what Italian cuisine means. It's the great favourite of some of the Michelin-starred chefs I had the chance to meet while working in Italy (even preferred to the 'Cucchiaio d'argento'). The recipes were collected by a woman who travelled the whole country with her sisters, organising for the first time Italian recipes by geographic regions. This is particularly special because it was done before the 'nouvelle cuisine' and all the trends that now tend to globalise food practices (not saying that's a bad thing). This book shows just how complex Italian cuisine is, and there are also many modernist techniques that would even surprise the most creative cooks. A jewel, truly.

Seminal book when it comes to plating and presentation, with a particular inspiration in the surrounding natural landscapes... true works of visual art.