For me it's an epoch defining book that stands for all that is good about the cooking of the past and also preempts all that is good about the cooking of today.
I love all Claudia Roden's books but for me the format of Arabesque - with its modern nod to having food photography, and its triptych of fascinating countries - makes it the perfect balance of form and function.
The first cookbook to make me think about seasonal cooking, and in terms of my gain as well as wider reasons. The genuine quality of his enthusiasm is infectious. This book first taught me the elegance of simplicity and the joy of either high or low brow cooking so long as it matches the moment.
For me this is a seminal book in that it is vegetarian but there's no sense anything is missing. The package is great and I love the way it gives lots of substitute ingredients an alternative cooking suggestions for realistic and intuitive modern cooking. The depths of flavour are spot on for me.
Yotam Ottolenghi and Sami Tamimi
All his books have had an impact on me but I have picked the first as that was the original game-changer; it caused a revolution by stealth. As well as getting me excited about a whole new region of food it also made me think about salads and baking with new eyes. No mean feat for one single book.
Samuel Clark and Samantha Clark
I love Moro East for its sense of place. It is the precursor to the explosion of Hackney-based cookbooks in recent years and I love the photography. After Claudia Roden, Moro was my first taste of the now ubiquitous Middle Eastern flavours.
There's something about the blend of the playful and the obsessional about Week in Week Out that I find a great draw. In this book Simon Hopkinson wrote recipes that were unapologetically 'trad' way ahead of the game.
Straightforward, relatable, attuned to the world. I think cookbooks which are likeable and aware of their readership are an important thing. Plus the recipes are delicious and achievable.
A book that inspired me to cook and appreciate simple ingredients like onions. It sparks nostalgic associations for me.
Her books have influenced generations and I cook her recipes on a weekly basis. I choose Curry Easy from her many great books because I love authors who adapt as times change. The simplicity of these recipes feels relevant to modern life.