Debora Robertson

This is possibly the first cookbook I read from start to finish like a novel, entranced by Jane Grigson's authority, good sense and humour. So many of the ideas in this book have been woven into my everyday cooking for so many years, I almost forget I read them here first, ideas such as seasoning a grated carrot salad, leaving it to chill for an hour or so and then draining it of excess liquid. And the lovely writing... 'Cooking something delicious is really much more satisfactory than painting pictures or throwing pots. At least for most of us. Food has the tact to disappear, leaving room and opportunity for masterpieces to come. The mistakes don't hang on the walls or stand on the shelves to reproach you forever.'

When I was in my early 20s and living in Moscow, my mother sent me a copy of this book. I'm not sure whether it was meant to torture or inspire me, but it did inspire me. I read recipes for bouillabaisse and cassoulet like they were fairy tales, so impossible was it for me to find the ingredients, but I did use it for simple things like oeufs en cocotte, mushrooms in cream and poule au pot.

When this first appeared, it was so fresh, and fun and hand holding in the best possible way, full of inspired recipes for parties, or for quick suppers on a rainy Tuesday night. I loved it then and I still do.

Caroline Conran has had a house in the Languedoc for many years and this book chronicles the towns, villages, traditions, landscapes and food of the region in an entirely personal way. I spend part of each summer in the Languedoc and I both lug this book back and forth with me and dip into it on cold, grey London days when I long for some of that South West sunshine. It's full of wonderful recipes for the sort of home cooking I really love.

I bought my first copy of this book on a trip to America in the 80s and it seemed then so fresh and modern, with its line drawings, tips, lists and menu suggestions . The Silver Palate was a smart little gourmet take away place on the Upper West Side and the owners' first cookbook became a publishing phenomenon, selling millions of copies and introducing its readers to exotic things like pesto, raspberry vinegar and tapenade. I still make the chicken tarragon salad and the apple mousse with calvados sauce quite often.

Of all of Claudia Roden's books, this is probably the one I use the most as it's crammed with the flavours I love and many of the recipes are very simple. Roast chicken with bulgur and walnut pilaf, harira, orange, olive and onion salad are on very frequent rotation in my house.

I reach for this book all of the time. Clear, authoritative recipes, written in Hazan's sometimes slightly bristling style - she can make Elizabeth David seem positively cuddly - but I make her simple tomato sauce (tomatoes, onion, butter and salt) and bolognaise all of the time, and cook pasta with 4 litres of water and 1 1/2 tablespoons of salt per 450g of pasta as per her very strict instructions.

This book is crammed with recipes for the classic French home cooking I love. For many years, Anne Willan ran the famous La Varenne cookery school at the Chateau du Fey, so you are in immaculately safe and assured hands

This book, by one of Australia's foremost chefs and food writers, is arranged alphabetically by ingredient and crammed with tips, ideas and inspiration. It's tremendously clear and practical, instils confidence, jollies you along and is crammed with recipes for everything from Polish sausage and potato salad and Mrs Beeton's warm crab custards, to Thai rose petal and cucumber salad and chestnut mont blanc.

I love ice cream and this is invariably the book I go to for my home made fix. Few things could be simpler than their marmalade ice cream or their everyday chocolate ice cream, but there are more exotic things too, such as prune and Earl Grey sorbet and rosewater sa'alab.