Yeah they seemed like a good idea before I had to put them to practical use.
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Fab, thanks. I’ve just found it in the book and it looks well nice! Will definitely try that one out (I’m guessing you substituted the barberries) 
There is one shop in town that sells barberries. Definitely worth seeking out if you’re able.
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‘The History and Social Influence of the Potato’
Great title 
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Going to have to invest in the roasting tin cookbooks after looking at a few of the samples online
Just bought a second hand copy for £4 off the back of both your recommendations 
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Like that, but I think her Sichuan and Hunan books are even better. She’s got a new one coming out soon I think.
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Same here
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Buy loads of 'em.
They make great kitchen ornaments and let visitors think that I can cook.
Pretty much live on cereal, scrambled eggs, tinned soup, and toast.
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First cookbooks I recommend to anyone. My diet is so much better for owning the green one.
Salt Acid Fat Heat is probably my favourite - spends 300 pages explaining how to cook, and what makes food work, then some recipes. Use it all the time for pointers. Helped me go from someone who knew a few recipes and could cook those to someone who can through together tasty stuff from whatever is lying around.
This is all I can contribute at the moment because the rest are in the chaos room 
Shamefully no idea if they’re any good…. YET. I just liked the covers.
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Beautifully displayed too 
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Mine are scattered all over the place so no shelf photo. But ones I’d definitely recommend include the Vegan Richa books - really delicious recipes, not the simplest but not overly complicated either:
(loads of recipes on her blog as well)
And this one which covers a fab range of baking recipes from all over the world:
Oh and also, I just came across this today which I think will come in useful for when I have no executive function - “a cookbook for depressed people and other folks with zero spoons, only knives. It’s not meant to be gourmet cooking so much as a survival guide for late stage capitalism”.
Free digital version, but you can buy it in print as well.
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At work so can’t get a photo of the two entire book cases of cookbooks we have at home, but the biggies are:
Jerusalem (most love/used, and by a long way; it can’t be more than a couple of days that we don’t make something from or inspired by something in it, even if it’s just the sauces/sides. Dessert island cookbook, for sure.)
Falastin (partner book to Jerusalem, just as good, haven’t dug into it as much though)
Every Grain of Rice (transformed the way we cook Chinese food, demystified a whole bunch of ingredients and techniques, just fantastic)
Fresh India (does what it says on the cover; the best vegetarian cookbook we own, probably)
Mexico: The Cookbook (the big Phaidon one - more of an encyclopedia than a cookbook; I don’t tend to use it for recipes directly, more as a sort of general guide to ingredients, types of dishes, how they’re prepared, and as a jumping off point for ideas)
Izakaya (a fun mix of quasi-authentic Japanese recipes and insane things you make at 3am when drunk and left alone with a charcoal barbecue and deep fat fryer)
Others that get a regular outing - Zaytoun, Persiana, Roast Figs and Sugar Snow, The Curry Secret… god, loads of them I’m probably forgetting, I need to go back and look.
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Waitrose have them if there’s one near you. @woweezowee - Jerusalem is a wonderful book but make sure to set aside plenty of time for the recipes - we typically reserve cooking from it for a weekend. The Chermoula Aubergines and Fennel salad with orange & saffron chicken are both delicious and at the less involved end of the scale.
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that Anja Dunk one is a brilliant book, I love it. She’s got a Christmas one called Advent which is very good too, will be digging that out again in the coming months…
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