Mary Berry is one of the most iconic faces in the UK food and television industry. Berry is an English food writer, chef, baker and television presenter.
Her love for cooking began in school, where she was encouraged in domestic science classes and then went on to study catering at college. Berry is well known for her stint on The Great British Bake Off; she spent six years on this show and in 2017, she won the award for Best TV Judge at the National Television Awards.
5. Elizabeth David Classics by Elizabeth David
British cookery writer Elizabeth David transformed Britain’s attitude towards cooking by bringing in different influences. This book combines her three classic works – Mediterranean Food, which has recipes including paella, cassoulets and pilaffs among its meat and salad dishes; French Country Cooking, where she shares culinary wisdom as well as regional recipes that were to inspire generations of home-grown chefs; and Summer Cooking, focusing on using seasonal produce.
4. The Madhur Jaffrey Cookbook by Madhur Jaffrey
The definitive volume of Madhur Jaffrey’s cuisine, the Madhur Jaffrey Cookbook details on a wide range of dishes from India and the East, in various formats: soups and appetizers; meat, chicken, fish and shellfish; there are more than 500 vegetarian recipes; rice, breads, salads and vegetable accompaniments; chutneys, pickles and other relishes; desserts and sample menus. It’s full to the brim of vibrant cookery ideas.
3. Chinese Cookery by Ken Hom
Ken Hom’s Chinese Cookery is a timeless collection of more than 150 classic dishes, which have been passed down from generation to generation. The recipes follow the Chinese rules of balance to ensure a harmony of colour, texture, aroma and flavour and include dishes like Cashew Chicken and Sichuan Prawns in Chilli Sauce as well as new recipes from the kitchens of Hong Kong and Taiwan, such as Steamed Salmon with Black Beans and Mango Chicken.
2. The Times Calendar Cookbook by Katie Stewart
Katie Stewart’s Times Calendar Cookbook is split into 12 chapters following the months of the year. Within each calendar month, there are recipes based on the vegetables, fish, meat and game that are seasonal to those specific parts of the year. It’s a versatile collection of dishes, including everything from summer salads and winter stews to pumpkin pie.
1. The Constance Spry Cookery Book by Constance Spry and Rosemary Hume
The first version of the Constance Spry Cookery Book was published in 1956, but years on, it is still a widely devoured cookbook. The Constance Spry Cookbook is now an established classic, which has stood the test of time and is also the most requested cookery book on wedding gift lists, often labelled as the “kitchen bible”. Constance Spry and Rosemary Hume, who were among the greatest names in cookery writing at the time, aimed to offer practical tips that covered the basic kitchen processes and how to get the best out of produce.