Luke Honey

Recipes from the legendary Venetian bar and restaurant. I like the way Cipriani talks about his 'cooks', rather than his 'chefs'.

In fact, anything by the great Simon Hopkinson must be included. If only the list could be longer. One of the best books on post-war British food.

Splendid investigation into English Country House food of the 1920's and 30's. Recently re-published by the Fig Tree Press in a beautifully designed edition.

One of the best recent books on French Country Cooking. From the table of the lovely Mimi Thorisson: as much about substance as style; everything works.

Currently trading on Amazon for a penny. It deserves better than this. Currently one of my favourite Indian cookery books. Simple, delicious Anglo-Indian food, well thought out and clearly tested by the writer.

A superb book. Anglo-French by inclination. Everything works.

Mitchell Beazley released a beautifully produced new edition of the old classic in 2012. His Gratin d'Haricots Verts is to die for.

Had to include something from the great Mrs David, even if some of her recipes can end in disaster.

Dear old Robert Carrier, now forgotten and consigned to the culinary dustbin of history. This is my favourite Carrier work, lavishly illustrated; charming and enthusiastic.

Bizarre. Subversive. First catch your possum.