Rachel Roddy

By far my most used and referred to cookbook. Beautifully written, illuminating and extremely practical.

My second most used book, espcially at Christmas. It falls open at the bread sauce page.

There are several passages of writing I turn to again and again in this book: the chapter about Italian measurements, the caramel oranges, fish markets, cheeses it is a food writing touchstone. Also a dozen or so favourite recipes.

A perfect balance of stories and wonderful recipes I want to eat, that work.

Used and used and loved. Often the first book I turn too when I am feeling dull in the kitchen and want inspiration. Joyful food. Also my favourite book in terms of photography and style.

Another food writing touchstone, also many favourite recipes.

A heavyweight reference book (with the simplest recipes) that I often either for writing or cooking.

The English cook book which is most at home in my Roman kitchen. I have made most things in it. Also his short, often witty head notes are constant source of inspiration as a writer.

I am a great fan of Claudia Roden's writing and recipes, this is the book I use most as I write (mostly) about Italian food.

My favourite of his books (and I think I have all of them bar the last three), used all the time and loved.