Laura Washburn Hutton

I began working as an assistant to Patricia Wells when she had almost finished this book. I saw firsthand how well tested and researched the book is, so of course I got a copy when it came out. I have cooked so many things from this book, time and time again. It is more authentic than most French cookery books on the subject and is a great reference book for accessible French cooking. Notable recipes: Moules La Cagouille, Gigot d'Agneau a la Sept Heures, Oxtail Terrine.

My French copy of this book is well worn; as an American in Paris in the 80s it was my 'Joy of Cooking'. I did consult on the translation. Notable recipes: Rabbit Cooked in Wine (Gibelotte ménagère), Veal Flank with Tarragon, ̀Creamed Sorrel.

I have all her books, and cook from all of them so difficult to list only one. It is as much fun to read as it is to cook from. Armchair travel at its finest. Notable recipes: Swiss Chard Tagine, Aubergine Salad.

It is hard to choose just one title from this series. I do not have the whole collection, but I have a bunch. They are fantastic books which curate recipes from all over the world, in English, on a single subject. The how-to photos at the front are so informative, not always pretty but they tell you what you need to know. A great great series, never really equalled since, in my opinion. Notable recipes from "Preserving": Watermelon Rind Spoonsweet, Piccalilli, Pickled Turnips, Wild Plum Ketchup.

The best title for a cookbook ever, plus such good reading. Life, memoir and recipes from France between 1934-1970. I am very fond of this book. Notable recipes: Pineau, Gratin de Poireaux, Cheese and Cumin Quiche.

Another unillustrated book from the beginnings of my cooking days. It has stood the test of time beautifully and is still my go-to for all things Italian. Exceptionally this is a sequel which is better than the first. Notable recipes: A Country Cake with Fresh Pears, Spinach and Rice Soup, Pan-roasted Spare ribs from Treviso, Chicken and Red Cabbage.

I have never been to the restaurant but this book, organized by menu, makes me feel like I have. Or could pretend if I dared to tackle the cooking. That said, many of the recipes are actually very simple. But the real charm of this book is in seeing the menu compositions, each of which is a small masterpiece. Notable recipes: Salt cod bouillabaise, Salade Nicoise, Goat Cheese Soufflé.

A journey round the farmhouses of France, this represents such an amazing amount of work and documents so many lovely stories and recipes. there is an American farmhouse version as well, equally good, but I have a preference for French food so this is my choice. It is a shame that book budgets now favour photos over research because this sort of thing may never get written again. Best recipes: Dandelion Greens Omelette, Vin d'Orange, Homemakers' Pastry.

Julee Rosso and Sheila Lukins. Remember when raspberry vinegar was the most exotic pantry item you could have? Maybe not, but The Silver Palate books are like time capsules for how we ate in the 80s. I was at university in France then and they were my connection with American food culture. And the illustrations! So retro but fabulous all the same. Notable recipes: Chicken Monterey, Sweet Potato & Carrot Puree.

I learned about this from Patricia Wells, who loves this book. I never saw the PBS show, but the book is indeed wonderful. Ahead of its time in terms of veg patch cooking; dated in parts but, on the whole, incredibly thorough and still very informative and relevant. Best recipes: Radish Top Soup, All the Squash recipes, Shinbone Soup.