Glossy cookery books are all very well, but what every kitchen really needs is a selection of core cookery titles that expertly deal with the essentials. This superb collection offers exactly that: a wealth of information presented by some of the most informed and articulate of practitioners. Elizabeth David is one of the most inspirational food writers ever, and her classics from the 1950s show absolutely no sign of losing their relevance or appeal. Nigel Slater is no less than a genius! No home should be without his Real Fast Food and his Real Fast Puddings - books that demonstrate good cooking needn't be a complete slog. Rick Stein, master of all things fishy, shares the secrets of the most popular dishes he serves at his Seafood Restaurant in Padstow. In her classic work, Jane Grigson blends culinary history with anecdotes and recipe-writing of the highest quality. Finally, Lindsey Bareham presents what has come to be appreciated as the definitive collection of soup recipes with a chapter on stock that is described as 'masterly'. It is no exaggeration to suggest that every cook needs these books, regardless of their ability or ambition. 
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