Laura Mason

Romantic, inspirational, sparkling. A friend gave me a copy when I was 15 or 16. I devoured it like a novel, wanted to cook everything in it.

Simple, delicious Indian inspired recipes using relatively ordinary ingredients. Everyone loves the food. My copy is dog-eared and stained, and the pages stick together.

Worth it for the lasagna recipe alone. The kind of food I heard about when growing up.

One of the best of the pre-modern books on confectionery, clearer and much more comprehensive than average, written by someone whose early life was lived against the backdrop of the Napoleonic wars.

A glance into the world of the 17th century aristocratic gentleman. More recipes for mead than strictly necessary, but masses of detail for the culinary historian. Written as if Sir K himself was in the kitchen beside you. The edition from Prospect Books is excellent, but I wish I had a 17th century original.

Another fascinating view into a different world, though not necessarily one I’d like to inhabit. Brilliant lemon tart recipe.

Jane Grigson is a soothing voice. I warm to her idea that certain ingredients – asparagus, lemons, quinces - are worthy of careful and considered treatment, and I still use the book, 35 years on.

Yet another world again, and a fantastic evocation of a bohemian life in Mediterranean countries. Nice detail about vegetables, herbs and fruit.

She writes about life as much as food. There are recipes, but there are also places, people, journeys, emotions. How food comforts in moments of crisis, what to cook when you have no money, how to celebrate when you have.

A lovely varied collection of recipes from interesting people and places. It always makes me want to get out the flour and start baking.