Donna Hay is one of our great food stylists. Her food is simple, colourful and full of flavour. I love this book because it focusses on key flavour ingredients and gives lots of ideas.

This is the first of a series of great books from Bill Granger whose restaurants bills and bills2 show off a relaxed, Sydney way of eating. Arranged by chapters Breakfast, Lunch, Dinner, it has great photos of simple fresh dishes. My most-used recipe is Coconut Bread, followed by Prawn and Chili Linguine.

Madhur Jaffrey was ahead of her time in making accessible vegetarian cookery from all over Asia and the Middle East. A classic. No illustrations, but a book to go back to for inspiration.

Perhaps this one doesn't meet strictly Heidi's criteria, as it doen't have any recipes, but it is such an important book to help us understand how to cook better by understanding the science that I 'm suggesting it anyway.

Every Australian cook knows and loves Charmaine Solomon. This is a great example of her books, but the classic is her Complete Asian Cookbook, first published in 1976 and now into many printings (I have the 1981 version). This book introduced us to food from around Asia.

I have the 1973 edition which I discovered in the early '80s. It started my passion for bread.

Stephanie has a great recipe for any ingredient you have. I love it because it's Australian and covers our ingredients and seasons. She is one of our great restaurateurs and writers.