Felicity Cloake

So much more than mere culinary nostalgic navel gazing, this is a glorious celebration of the recipes that shaped the British palate in the twentieth century, in their very best form. Trust me, you've never tasted a chicken kiev like it.

An invaluable resource of traditional recipes, this book is one in the eye to anyone who claims Britain doesn't have an indigenous cuisine.

The book that turned me on to cooking as a teenager – who knew sausages could sound so sexy? I still want to eat everything in it, immediately.

It may not have lots of gorgeous photographs, but the recipes, a collection of everything you've ever wanted to find on the WI cake stall of your dreams, always, always work.

I could have chosen almost any one of this brilliant author's many books, but this preserving book is probably the one I use most. A great collection of tried and tested classics and new ideas.

A magnificent, and unjustly neglected collection of traditional British dishes, often updated for modern tastes.

Despite her puzzling antipathy to the now modish kale, this almost 40-year-old book is still the first place I turn for vegetal inspiration.

Though I generally steer clear of chef cookbooks, this one is a joy from start to finish, from the beautiful essays on ingredients to the recipes themselves. Rarely short, but always worth the extra effort.

An out and proud celebration of one of the most important weapons in a cook's arsenal.

I love Madhur Jaffrey, but this is the book that taught me to make a proper masala. Rather than the usual refined restaurant-style Indian food the recipes showcase Gujarati home cooking at its hearty best.