The Cook's Book: Recipes and Step-by-Step Techniques from Top Chefs

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Written by Ashburton Cookery School founder Stella West-Harling MBE it charts her personal journey through food and cookery, from her childhood in post-war Britain through to running one of the UK’s first organic restaurants and the foundations that were subsequently laid that resulted in her launching one of the UK’s top cookery school’s in Ashburton.

At least a third of the book is given over to bready type of baking ( four days to make your sourdough starter? Nigel Slater’s first cookbook was published in 1992; in the intervening years he has written some 25 books, if my counting is correct. Payments made using National Book Tokens are processed by National Book Tokens Ltd, and you can read their Terms and Conditions here.His photography credits include Made in Italy (2006), Hawksmoor at Home (2011), Comptoir Libanais (2013), and Comptoir Express (2014). A cool and gentle smell of fresh pasta and San Daniele ham; of mozzarella in open bowls, Parmesan and basil in bunches beautiful enough to be carried by a bride.

This was the first recipe I ever made from Nigel Slater from his previous cookbook; and it's such a winner. So, it should come as no surprise that the book’s front cover features an uplifting detail from a Howard Hodgkin painting. And yet this, his latest, A Cook’s Book, all 500 pages and nearly one and a half kilos of it, enters the world as if from the kitchen of someone fresh to the world of food writing, a-brim with ideas, vital and enthusiastic. Chapters include: a slice of tart, a chicken in the pot, everyday greens, the solace of soup and the ritual of tea.

Yes, they are cookbooks with recipes, but they also take you on little journeys into Slater's life and and thoughts. He describes sharing a tin of Campbell’s asparagus soup with his godmother – and laughing at the extravagance of it.