Simplicity and Excellence : Elizabeth Kremer from Beaten Biscuits to Shaker Lemon Pie
Deirdre A. Scaggs
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The Professional Chef
The Culinary Institute of America (CIA)
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Ginger Pig Meat Book
Fran Warde
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The Christmas Chronicles : Notes, Stories & 100 Essential Recipes for Midwinter
Nigel Slater
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Ballymaloe Cookery Course: Revised Edition
Darina Allen
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Cooking : Simply and Well, for One or Many
Jeremy Lee
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A Modern Way to Cook : Over 150 Quick, Smart and Flavour-Packed Recipes for Every Day
Anna Jones
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The Good Cook
Simon Hopkinson
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Food From Plenty : Good food made from the plentiful, the seasonal and the leftover. With over 300 recipes, none of them extravagant
Diana Henry
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Six Seasons : A New Way with Vegetables
Joshua McFadden
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Noma 2.0
Rene Redzepi
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Modernist Cuisine at Home
Nathan Myhrvold
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Christmas at Highclere : Recipes and traditions from the real Downton Abbey
The Countess of Carnarvon
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Moro Easy
Samantha Clark
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The Ritz London : The Cookbook
John Williams
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How to eat a peach : Menus, stories and places
Diana Henry
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Hawksmoor at Home : Meat - Seafood - Sides - Breakfasts - Puddings - Cocktails
Huw Gott
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River Cafe 30 : Simple Italian recipes from an iconic restaurant
Ruth Rogers
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The Borough Market Cookbook : Recipes and stories from a year at the market
Ed Smith
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The Book of St John : Over 100 brand new recipes from London’s iconic restaurant
Fergus Henderson
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Eleven Madison Park : The Cookbook
Daniel Humm
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Bazaar : Vibrant vegetarian and plant-based recipes
Sabrina Ghayour
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Appetites: A Cookbook
Anthony Bourdain
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Home Farm Cooking
John Pawson
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