David Prior

As much a masterwork of anthropology as it is of food writing. Roden's tracing of the Jewish diaspora via its recipes is an extraordinary work of scholarship that is never dry. An important work that will stand the test of time and should not only sit in every kitchen but in every library.

I could have nominated all of Waters and her Chez Panisse team's books but it is Fruit (and its companion Vegetables) that best encapsulates Waters influential philosophy of purity and provenance.

Like Roden, Thompson is a cultural conduit. A fascinating, meticulously researched masterpiece that beautifully celebrates one of the world's most complex and captivating cuisines.

Tanis is as gifted a poet as he is chef. The descriptions that accompany each recipe are wise, wry and a delight to read again and again.

The quiet rigor of Rodgers and the timelessness of Zuni is evident on every page. She only wrote one cookbook, good thing it is a perfect one.

Olney was opinionated, puritanical and incredibly stylish, all qualities I want in cookbook writer. The French Menu Cookbook is his best.

A legendary restaurateur in Australia, Alexander first trained as a librarian and in The Cook's Companion this pedigree shows. An invaluable resource arranged by ingredient from A-Z with a dizzying array of accompanying recipes.

Gyngell has a singular story, voice and way with food. The 'toolbox' section of A Year in My Kitchen is brilliant and her writing is deeply personal.

Nigella's first book is a reminder that she is so much more than her storied beauty. A brilliant writer and fierce intellect, the way in which she articulates the comforting power of food and its power to help us survive each day will be her enduring contribution.

In his sunny evocation of his seminal cafe's casual food, Granger did more than write a cookbook he sold the Australian lifestyle to the world.