Jeremy Pang

This is one of the first cookbooks that inspired me to cook a cuisine out of my comfort zone. One of the first cookery books that I found myself wanting to cook more and more out of (Primarily the Spanish version, and then when the English version came out - even better!)

The detail that Hugh goes into is incredibly interesting for any true meat eater!

This whole series of mini cook books offers authentic recipes with well thought out ingredients lists that will give you the base to many different asian cuisines. It's the authentic ingredient lists help a great deal with inspiration to many of my S.E.Asian dishes.

Ken's first ever book. The passion for teaching that has never been lost in his mission as the legendary chef that he is really shines out in the explanations and illustrations of the 'mystical' technique behind the then closed doors of a Chinese kitchen. I love the way that every detail is explained.

Fuschia's achievement as a Western lady, yet to me, true Chinese chef are highly commendable and also well respected in the industry for good reason. Her recipes are modern yet authentic. The book is also beautiful and makes you want to pick it up and enjoy.

The lists of ingredients and introduction to this book outline the fundamentals of a Chinese pantry and there are some great traditional recipes that helped me start what I love and do today. Deh-Ta Hsiung should be an inspiration to anyone who enjoys cooking Chinese food at home.

I love the images and illustrations in this book. It really pushes your imagination to want to both travel to India and cook the dishes whilst doing so! I have also combined some of these recipes with my learnings from my mother in law (who is Indian) and have found that I can please a whole Indian family and that's saying something...

Although the Chinese do not seem to have a 'veg only' diet in any way, having been brought up in the UK, I do like to have a variation in my meals throughout the week and love to experiment with light, natural flavours and ingredients. I'm sure many will agree that Ottolenghi has a knack for making fresh salads and root vegetables stand out and I love the balance of flavours through the recipe book.