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• Kitchen Secrets by Raymond Blanc
• Sift: The Elements of Great Baking by Nicola Lamb
• Start Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-Waylly
• The Flavor Thesaurus: More Flavors: Plant-Led Pairings, Recipes, and Ideas for Cooks by Niki Segnit
• The 7-day basket by Ian Haste
• The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat by Peter Coucquyt
• From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over by Michael Ruhlman
• The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking by Stuart Farrimond
• Indian Cookery Course by Monisha Bharadwaj
• Herbs: Delicious Recipes and Growing Tips to Transform Your Food by Judith Hann
• Miso Tasty: Everyday, tasty recipes with miso - the Japanese superfood by Bonnie Chung
• Rosemary Shrager's Bakes, Cakes & Puddings by Rosemary Shrager
• Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat
• Crème de la Crème (Great British Bake Off) by Martin Chiffers
• The Cake Decorating Bible: Simple Steps to Creating Beautiful Cupcakes, Biscuits, Birthday Cakes and More by Juliet Sear
• Social Sweets by Jason Atherton
• The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt
• Smart Tart by Tamasin Day-Lewis
• Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked by James Peterson
• Ginger Pig Farmhouse Cook Book by Tim Wilson

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