Ivan Brincat

The Silver Spoon is one of the most influential Italian cookbooks of all time. If there is one recipe book I would take with me it would be this. It has formed the basis of my understanding of Italian cuisine. Recipes are easy to follow, you can pretty much go to the market, pick up your ingredients and then look at how to prepare it. It was originally published in Italy in 1950 and the edition I have has a selection of recipes which are more ambitious as they have been created by some of Italy's best chefs. Il Cucchiaio d’Argento was originally published in Italy in 1950 by the famous Italian design and architectural magazine Domus, and became an instant classic. A select group of cooking experts were commissioned to collect hundreds of traditional Italian home cooking recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations.

The version I have is a no frills book with hundreds of recipes and no photos. But don't be intimidated, the recipes are exceptional and the book can teach you all the basics of French cuisine. Robuchon is a respected chef and in this book he shows why that is the case. He gives you all the little tips you need to be successful in the kitchen. A must for any cookbook library.

Sicily has a special place in my heart. It is the island that triggered a passion in food and wine. Although Giorgio does not hail from Sicily, he has written a splendid book with excellent recipes which gives you a great taste of what this Mediterranean island has to offer.

Is this a cookbook? It is but the recipes are at the back of the book. Instead you get the story behind each dish created by this exceptional chef. The stories are incredibly interesting and reveal the thought process that goes behind to create memorable dishes. Unless you are a professional cook you might not replicate all recipes but you will certainly be inspired.

Alain Ducasse is one of today's most influential chefs. He has many restaurants and a cooking school This book is an incredibly useful resource both for professionals and amateurs. It is bound to become a classic in future.

This is a recipe book that I consult and use very often. The recipes are some of the favourite recipes from Michel Roux Jr. Some come from the famous Le Gavroche restaurant, others are simpler. The great thing is that they all work extremely well

This is your go to book for Spanish cuisine. It has been compared many times to the Silver Spoon (for Italian cuisine) and that comparison is justified. This book could be considered as the bible of traditional Spanish cooking. I has been published over 35 years ago but still remains an excellent reference book of Spanish cuisine.

Baking is not a strength of mine and I much prefer cooking to baking. So this is generally my wife's domain. Its the book she returns to every time and the results are always exceptional.

Translated into English in 1996 (I've have an old Italian version), this is your go to guide for understanding the history of Italian cuisine. It has been in print (in Italian) since 1894. An essential book for lovers of Italian cuisine.

There is something special about cooking with fire but few tend to master the art to perfection. If you want to up your game and become more daring when cooking with fire, then this is the book for you. Lots of great ideas and tips.