If the endless night in of the past year have taught us anything, it is that a man needs to be able to cook – and cook well. One can only rely on take-away treats for so long, and whether you’re already comfortable with a pan in your hand or are sheepishly remembering a New Year’s resolution to finally crack out that dusty Jamie Oliver, as Valentine’s Day approaches, you may be looking for inspiration. Whatever the occasion (or lack of it), let us help you curate a well-rounded cookbook shelf to be proud of. Our suggestions will help you cook better, every day, whether it’s a smart weeknight fall-back or something special for when you need to show off just a bit.

Mr Simon Hopkinson, _Roast Chicken And Other Stories _(1996)

You could fill a small library with the roster of revered cookbooks considered “classics”, and each has their charm. But Mr Simon Hopkinson’s iconic publication combines everything you want in a true exemplar – wonderful writing, faultless technique, unfussy and accessible recipes, and a real respect for good ingredients and the pleasure of eating. Proper stuff.

What to make: Mr Hopkinson’s roast leg of lamb with anchovy, garlic and rosemary is a rich, white-winey, savoury centrepiece that’s both relaxed and impressive – and the pan juices are almost as good as the meat. His saffron mash is a star, too.

Mr Nigel Slater, The Kitchen Diaries (2005)

A literal evocation of “every day”, this book is the result of a diary Mr Slater kept of everything he ate and cooked over a year. His lilting prose is interspersed with simple and delicious recipes for each month, it’s a perfect text for those who find it hard to shop seasonally.

What to make: everything is unfailingly good, but a warming dish of pork chops with mustard sauce would be perfect for dinner à deux, followed by his hot chocolate puddings (both, incidentally, from “February”).

Mr Yotam Ottolenghi, _Plenty _(2010)

Ottolenghi (mononym, like Cher) is the lord of all vegetables, the man of aubergine fame, he of one thousand ingredients. In recent years, he has perhaps become a byword for a certain kind of middle-class Guardian-reading “friends over for dinner in our extension with the new bi-folding doors” type of cooking, but all for good reason. The big O started a food trend that is now so ingrained in our way of eating that you would never know it once didn’t exist.

What to make: the aubergine with buttermilk sauce. Pick a few dishes and serve together for an infinitely impressive casual lunch.

Mr Fergus Henderson, _The Book Of St John _(2019)

Mr Fergus Henderson brought the concept of nose-to-tail eating to the masses in the 1990s when he opened the first St John, in turn helping to establish a revival of pared-back British cooking that still resonates today. While his 1999 book,_ Nose To Tail Eating_, may be the OG, this new-ish release provides more than 100 new recipes from the restaurant and has, crucially, more pictures. Give it a go, and then order book number one, too.

What to make: the incredible chicken, bacon and trotter pie – or go for a Welsh rarebit if that’s all too much effort.

Ms Samin Nosrat, _Salt, Fat, Acid, Heat _(2017)

Sure, a cookbook can tell you what to cook, but there’s also the how and why of cooking to consider. These are the fundamentals that Ms Samin Nosrat delves into in her ground-breaking tome, expertly elucidated via what she outlines as the four basic elements of cookery. Techniques and tips are married with illustrations and infographics, from acid-ingredient pie charts to salsa equations, helping to change how you think about cooking with almost every page.

What to make: this is a book that is as much about the introductory chapters as the recipes, but Ms Nosrat’s chicken-cooking methods (crispy spatchcock, buttermilk-marinated…) are sure winners, as are her salsa and sauce foundations.

Mr Ed Smith, _On The Side _(2017)

An idea so simple but so genius you wonder why it was never thought of before, Mr Ed Smith’s cookbook composed entirely of side dishes is one of those resources you’ll turn to time and again. With recipes for roots, shoots, grains, pulses and anything else you might usually have with something else, the book's handy indexes pair these dishes with different proteins and centrepieces. In fact, there’s actually more than enough here to concoct a whole meal of side dishes, should you want to. (And now we think about it, we do.) 

What to make: Mr Smith’s tomato tonnato. Also try the baked Jerusalem artichokes with yoghurt and sunflower seeds or chorizo roast potatoes.

Mr Chad Robertson and Ms Elisabeth Prueitt, _Tartine Bread _(2010)

Have you heard of sourdough? It’s this bread trend that’s been doing the rounds, not sure if you’d know about it… OK, sure, it might feel like the biggest cliché of our time, but sourdough is popular because it’s delicious, fun to make yourself and provides just the right amount of nerdy hobbyist intrigue to keep you hooked. Plus, baking bread for someone else is an unrivalled show of love – and they will most definitely be impressed. This best-seller from San Francisco’s influential Tartine bakery is a no-brainer.

What to make: sourdough, obviously.

Mr Jason Wang, Xi’an Famous Foods (2020)

In recent years, the cuisines of China’s diverse regions have finally started to be recognised by Western cooks. A key player in bringing the food of Xi’an to a wider audience is Mr Jason Wang’s cult New York eatery Xi’an Famous Foods – the cookbook of which arrives to greedy hands and mouths. This combination of recipes and an insider glimpse into contemporary restaurant culture will provide another layer to the cookbook shelf – or, indeed, coffee table.

What to make: try the hand-pulled biang biang noodles. We all know you have the time.

Mr Matty Matheson, _Home Style Cookery _(2020)

Once you’ve stocked up on a few classics and key cornerstones, it’s time to pepper your shelf with some newbies. Take the opportunity to delve into areas of personal interest, try new cuisines or writers, and Instagram your dinner with a hashtag that makes you look truly up-to-date. Chef Mr Matty Matheson’s second book is a comforting, North American-fusion collection that’s the perfect antidote for “now”.

What to make: the burn-your-tongue Caesar salad, one-hour bolognese or something from the sandwich chapter.

Ms Kitty Travers, _La Grotta Ices _(2018)

Excitingly alchemic, surprisingly easy, great to make ahead of time and oh so chic – you too will be an ice cream convert once you’ve had Ms Kitty Travers’ iced delights. Her aim is to distil the pure, unadulterated essence of an ingredient into a lip-smacking treat, from apricot kernels and pea pods to chocolate treacle and exotic fruits.

What to make: the green gooseberry fool is life changing.