Mark Bittman writes a column called, 'The Minimalist' each Wednesday in the New York Times, and I've often used those recipes. His cookbooks take the same approach, simple meals with bold flavours and a minimum of fuss.

• How to Cook Everything: Simple Recipes for Great Food

  Just like the title says, this is Bittman's finest work. A heavy tome, this should have a place in everyone's kitchen. Almost every ingredient and technique is covered, a great gift to anyone who has expressed an interest in doing more cooking.

  
  
  

• The Minimalist Cooks Dinner and The Minimalist Cooks At Home. Both are fine collections of his columns in the Times, and also provide interesting variations to each recipe.