At Book A Cook we provide cooks for all occasions, whether you are celebrating and having a special event, would like a full-time cook or would like freshly cooked food delivered to your door. We’re not sure it’s the number one best ever but it’s entertaining and the recipes are both simple and elegant. This is a super book that probably doesn’t get the attention it deserves here in the U.S. though it’s widely known in Europe.

It has a hilarious yesteryear vibe to it but for our money, there is no better cake maker in the world than Anne Byrne.

The Vegetable Butcher: How to Select, Prep, Slice, Dice and Masterfully Cook Vegetables from Artichokes to Zucchini by Cara Mangini

We have skirted around the idea of solid Tex-Mex and gone with a very authentic and solid introduction to the cuisine of our good neighbours to the south.You can find The Fundamental Techniques of Classic Pastry Artsby Judith Choate and The French Culinary Instituteonline.

The rest, as they say, was history and the national palate has remained broad and interesting to this very day. More than just an exploration of Israeli food; this is about the food created when cultures intermingle and sometimes clash.This touching homage to home cooking from around the world is as beautiful a collection of photography as it is of recipes.

Break the eggs into a small bowl, add the extra yolk and beat lightly with a fork to combine the yolks and whites. Introduce the eggs to the cream cheese, beating at slow speed, then pour in the double and soured creams. Push the mixture down the sides of the bowl with a rubber spatula and briefly continue mixing. At this point it may look too liquid but worry not. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdomby Deborah Madison Thyme is the herb I use most often here. I stuff wisps of it deep into the chest cavity and squeeze a couple of sprigs into the pinch-point between leg and breast. Some cooks suggest pushing a herb or spice butter under the skin so the flesh is moistened continuously, and it is something well worth doing, but I am clumsy enough to tear the skin occasionally, which then shrinks and the naked flesh dries out as it cooks. Ireland has a superb history of food and Colman Andrews imbues this hearty cuisine with life and vigor in this farm-to-table guide to Irish cookery.

Junior Bake Off judge and chef Ravneet Gill has come into her own with this bright and unabashed celebration of sugar. Recipes for “mistake” cake, apple and rosemary tarte tatin, and crunchy chocolate sandwich biscuits are interspersed with snips of useful advice and stories of the kitchens and people that shaped her, including her grandmother. MT-H El Bulli was an institution that defied convention and Ferran Adria’s work is innovative and sublime. So many Americans could get so much pleasure from having their own garden that Marian Morash’s work is essential reading.