A lucky dip of quirky picks, each recommended by a single contributor
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Le Guide Culinaire
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How to Cook Everything
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The Roux Brothers on Patisserie
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Grand Livre De Cuisine: Alain Ducasse's Culinary Encyclopedia
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The New York Times Cook Book
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The Food Lab
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The Way to Cook
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Leith's Cookery Bible
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La Technique
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Charcuterie and French Pork Cookery
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Charcuterie: The Craft of Salting, Smoking and Curing
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Salt, Sugar, Smoke
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Ballymaloe Cookery Course
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Cookwise
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Culinary Artistry
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Bar Tartine, Techniques & Recipes
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Under Pressure: Cooking Sous Vide
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La Varenne Pratique
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The Modern Art of Chinese Cooking
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Salt, Fat, Acid, Heat
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Gastronomy of Italy
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Bread: A Baker's Book of Techniques and Recipes
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Forgotten Skills of Cooking: The Time-Honoured Ways are the Best
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The Professional Chef
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The Cook's Book
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La cuisine c'est beaucoup plus que des recettes
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Grand Livre De Cuisine: Alain Ducasses's Desserts and Pastries
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All About Braising
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The Key to Chinese Cooking
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How to Cook