The Oxford Companion to Food
Food as a subject is vast, and as a result I couldn't name a favourite ingredient. In fact that's probably why I love it so much, because of its never-ending diversity and options. But Alan Davidson's Oxford Companion to Food is so ambitious in its attempt to take on the vastness of food that you have to love it. I browse it for pleasure, but it's an amazing reference tool and an endless source of ideas and inspiration.
Myles Broscoe, sous chef, Ottolenghi