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We have collected a fair few food related books over the years, these are a few of the best -  click on the images for more details about them. If you have any recommendations for books that you think should be on our shelf, then please email us... 

Some books are game changers. This is one of them. Diana Henry has produced a labour of love, a book that touches beautifully on the 2010+ zeitgeist of less meat, more veg, less processed food, more clean, healthy, tasty home cooking. It's one of the most influential books we have.

We love eating Mexican food, and we love cooking it too. This is an invaluable tome, full of excellent street food based recipes and fascinating articles. Try the Yo Da Horchata tequila cocktail recipe on page 147, it takes no prisoners!

This is the handbook from Stein's cookery school, and it is superb. He wants you to succeed with his fish recipes, so they are utterly foolproof; we very rarely have to mess about with them. He's also included some great step by step illustrated guides about fish preparation.

We adore salads, and Katie and Giancarlo Caldesi do too, elevating them to very fine dining indeed. It's a great book, with lovely salads from all over the world.

Claudia Roden's Tamarind and Saffron is a fascinating book that not only includes some stunning recipes from around the Middle East, but also a quick precis of the history of the region's cuisine, and of Arabic food culture in general
Our trips to Japan have given us a real love of their cuisine, and of course a desire to cook it when we get home. This is an excellent starting point, with clear, easy to follow recipes, and plenty of background information about Japanese food.

Vivek Singh is head chef at the very splendid Cinnamon Club, a high end London Indian restaurant. We've eaten there, and absolutely loved it, so we pretty much had to buy the book. It's superb, we've made quite a few of his recipes, (and Nik had a day of cooking lessons there!) and they have opened our eyes hugely to refined Indian cooking.

What happens when you make meringue? What's in honey? How does the Maillard Reaction tie toast and steaks together? The answers to these questions, and many more, are all in this fascinating scientific dissection of just about everything that happens in your kitchen.

More Mexican food, this time in a weighty tome which is as much history book as cookbook. It's broken down by district, featuring a couple of hundred easy to follow, but not dumbed down recipes. Did you know the Mexicans have in excess of 150 types of chilli?

We've eaten in Anne-Sophie Pic's magnificent London restaurant and adored it, and we love her  book too. It's a complete course in her take on sophisticated French cooking, with lots of excellent step-by step photographic guides to tricky cooking techniques and lots of incredibly good ideas

It may be odd to mention a book that came out in 1974 here, but this is a great Reader's Digest book, full of those basic recipes one should always have at one's fingertips, plus lots of great tips and tricks. Our bolognese is based the one on page 87.

A present from Nik's Mum, this is another great repository of old school cooking skills. Ms Allen runs the Ballymaloe Cookery School in Ireland and knows her stuff, from cordials to seaweed, from beef stews to bread. Indeed, our basic white bread comes from this book, and very nice it is too.

Sri Owen really knows her spicing, and there are some great recipes in this book. Like Stein, we rarely make any changes to the recipes because they are so well considered. It includes classic dishes from Japan, Thailand, Vietnam, Malaysia and Burma.

Our desire to eat less meat and more veggies, yet still maintain a high level of excellent cuisine has been more than helped by this remarkable book. Vegan fine dining really is a thing, and this is a great resource for it...