Maddhur is my heroine- this book contains everything you need to know to enjoy good food.

I'm not always fond of Claudia Roden; a lot of her books consist of recipes, although good ones, with no introduction to region or history. This one is quite different and technically as interesting.

I like new releases on Spanish food, but I only cook from Moro. The morish fragrant influences on robust iberian basic ingredients- i love this book.

Allthough I'm not particularly fond of books -like river cafe books- with just recipes & no background information whatsoever, this one I adore: vegetables in italian cuisine, according to season.

You thought you knew all about the Italian kitchen? It's not all pasta and meat, meat, meat. This is a feast of greens, herbs and delicious yet ancient ingredients: barley, wheat, lentils- essential.

The best guide into Persian cuisine, with very good recipes, but foremost a lot on historical background.

'China is the place for food, but Sichuan is the place for flavour': exactly this. The best new release I read in a long, long time- priceless, outdating Hom.

French or classic cookery shouldn't be missing, but to tell the truth... I'm not fond of butter, cream, the likes. Yet I like cooking with the seasons, and the author has good taste.

You already guessed: I don't eat a lot of meat. Once in a while, one craves for it. Bourdain shows the luxury of modest bistrot cooking: just honest recipes without any ado or fancy ornaments.