Maureen Mills

It is my well-thumbed bible for the absolute basics – I use her ‘recipe’ for soft-boiled egg and it is foolproof.

So many of my friends rate this book as the staple on their culinary bookshelf. Alastair understands that not everyone is a culinary genius in the kitchen, and each recipe is straightforward and works. Plus it is full of creative and delicious dishes – a modern classic.

Although an Englishman, Theo Randall has a sensitive understanding of Italian ingredients. This book has pasta recipes in so many guises that it is a daily inspiration. I took two of Theo’s cookery classes where he taught us about pasta-making and risotto cooking, prompting me to ‘buy the book’ – and a small pasta machine, which I proudly boast has produced several successful fresh pasta results.

I had visited the gourmet deli shop in New York often and the book promised me a bit of that glamour and good food at home)

They first published this comprehensive tome in 1961, but my edition is from 1981 – it has provided me with that fundamental assurance of tried-and-tested classic dishes, both international and North American, that made Craig Claiborne’s efforts truly timeless. I know that subsequent editions of the book have been updated and many recipes have been added, but my copy represents a moment in time for me.

This is hearty, delicious, seasonal, easy-to-follow posh pub grub from one of the most likeable chefs in the UK industry.

It has become the curry bible – and it the most comprehensive, and fascinating, selection of recipes.

This is such a compelling book, that made it to my kitchen via my bedroom, where I slavishly pored over each picture, recipe and story.

The writing is superb, and the back story fascinating – Anissa gets thoroughly under the skin of her native cuisine and the history of the food – a great read, even though there hardly any photos!