this is my favourite rick stein book. he explains the different types of fish so that substitution is easier. he also draws on a broad range of recipes around the world which vary from zingy and spicy to gentler creamy comfort dishes.

a well-written and well-researched book which is great for learning about the tradition of cookery books and history of british cuisine (a global context is also provided).

if i feel in need of a detox i use the principles outlined in here and try and stick to them for 30 days.

a great book to make you think about how different ingredients and flavours work together so that you can develop your own variations on dishes you already know. there is extra information available online. 

a funny and easy to read book about the writer's experience of training at le cordon bleu. there are some recipes included but it's his broader descriptions that i'd like to use as inspiration for trying new and different dishes/ techniques.

very easy to read story of a chef and his family's attempt to stop using supermarkets and become competent allotment gardeners. the second half of the book containes recipes which use the produce they grew.