The Spice Source Library provides a range of books that have inspired us along the way - since the birth of Spice Source, and before. Here are some of our favourites.

How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition
Mark Bittman

Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking.

The Food Lab, Better Home Cooking Through Science
J. Kenji Lopez-Alt

In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food.

On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee

The bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

The Spice Companion: A Guide to the World of Spices
Lior Lev Sercarz

Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.

Steak: One Man's Search for the World's Tastiest Piece of Beef
Mark Shatzker

Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen.

New Complete Techniques
Jacques Pépin

A culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).

Franklin Barbecue: A Meat-Smoking Manifesto
Aaron Franklin and Jordan Mackay

Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Samin Nosrat

By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Karen Page and Andrew Dornenburg

Thousands of ingredient entries, organised alphabetically and cross-referenced, provide a treasure trove of spectacular flavour combinations.

1,001 Best Grilling Recipes
Rick Browne

If you love to grill or know someone else who does, this is a must-have resource.

Good Meat
Deb Krasner

Good Meat is a comprehensive guide to sourcing and enjoying sustainable meat.

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes
Harold McGee

A concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish.

The Encyclopedia of Spices and Herbs: An Essential Guide to the Flavors of the World
Padma Lakshmi

Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide.

The Science of Good Food
David Joachim and Andrew Schloss

Organised from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking.

Planet Barbecue!
Steven Raichlen

Steven Raichlen visited 60 countries—yes, 60 countries — and collected 309 of the tastiest, most tantalising, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe.