Ottolenghi. Their first eponymously titled cookbook is full of modern, smart recipes. I've been baking their famous giant meringues with cinnamon and hazelnuts, my favourite among a host of other baking goodness.
A little closer to home, the hefty book of Paul Allam and David McGuinness from the landmark Bourke Street Bakery in Sydney's Surry Hills is beautifully photographed and full of recipes for the most perfect breads and pastries. From the easy pizza dough, to the mixed berry muffins, so far, everything has worked a treat. It brings back memories of queueing for tasty sausage rolls and crusty sourdough loaves when we lived in Sydney. A bit more practice is required, but I fully intend to nail the amazing sweet shortcrust pastry of theirs.
So many cookbooks, so many tasty things to bake, so little time. I will be sad when I have to take this lot back to the library, and I hope the librarian doesn't notice the floury, buttery, sticky pages.