Rebecca Seal

The first of their delicious books, this is one I return to over and over again. My copy is filthy, splattered and sticky.

A hugely comprehensive book, focusing on traditional skills and methods - a book to have on hand if you have a garden glut to preserve, need foolproof pastry, or want to try your hand at cooking game or wild foods.

A gentle and slightly Anglicised introduction to the flavours and techniques of the Mexican kitchen.

Another excellent standby book, for those moment when you need to make hollandaise or bisque. It's not the most beautiful book I own by a long stretch, but it's one of the most useful.

I know she's a panel chair but I really do use this and her second book, Perfect Too, all the time. Many's the time I've stood, blow-drying a piece of pork for crackling, thinking of Felicity and how ridiculous she is making me look.

I've just started a year-long project where my partner and I cook from just one book for a whole week. This book was the first and every recipe was a delight.

Choosing between Yotam's books is like trying to choose between children - I love them all. This one perhaps inches ahead because (as the author of books which aspire to this style) I love cookbooks which are firmly rooted in the places that their recipes evolved in.

I'll admit that I don't cook from this that often, but it's so inspiring and so lovely to look at.

Left to my own devices, this book is full of the delicious flavours I naturally gravitate towards.

Long before everyone started making cauliflower 'rice', this book got me making pesto with cauliflower. It could be prettier - it's all shot on a black background - but it's full of great things to try, especially brunch-y, breakfast-y dishes.