Hot Dinners Best Cookbooks of 2022
The Times Best Food Books of 2022
"I love this book, full of joyfully simple, scrumptious, honest cooking - Theo has created the most delicious dishes. You won't be able to resist." - Jamie Oliver
"Theo Randall's Italian food is some of the best I've ever eaten." - Diana Henry's Autumn 2022 Best Cookbooks, The Telegraph
Elevate your cooking and eating the easy way with The Italian Pantry.
World-renowned chef Theo Randall shares his 10 pantry staples and reveals his favourite ways to cook with them through 100 fabulous recipes covering Tomatoes, Porcini Mushrooms, Parmesan, Lemons, Leafy Greens, Ricotta, Polenta, Pine nuts, Honey and Breadcrumbs. From simple pasta dishes and more extravagant dinners for when you have people over, to delectable desserts and classic Italian cakes, you'll delight in Theo's take on the very best of Italian home cooking.
Packed with flavour and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients.
Rezensionen / Stimmen
This book... shines as bright as the Mediterranean sun. Taking ten simple ingredients such as breadcrumbs, tomatoes, polenta, parmesan and honey, [Theo] crafts 100 recipes that leave me just a tiny bit jealous at how the Italians seem to get everything about good food so right. * Tony Turnbull, The Times * Theo Randall's writing is entertaining, comprehensive and beautifully presented. The Italian Pantry also gets my nomination for cover design of the decade. * Tim Hayward, Financial Times *
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Full-colour photography throughout
Maße
Höhe: 254 mm
Breite: 176 mm
Dicke: 30 mm
Gewicht
ISBN-13
978-1-78713-842-1 (9781787138421)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Theo Randall started working at the River Cafe in 1989. After a brief stint at Chez Panisse under Alice Waters, he returned to London to take up the role of Head Chef at the River Cafe, and remained there for 15 years. He left in 2006 to launch his first restaurant, Theo Randall at the Intercontinental, which now has two more locations in Hong Kong and Bangkok. Theo has appeared on Saturday Kitchen on numerous occasions, Masterchef, Sunday Brunch, Lorraine, Chef's Protege, and My Kitchen Rules. He also works with high-profile brands including Natoora, Coco Di Mama and Ask Italian. He has written three previous cookbooks, Pasta, My Simple Italian and The Italian Deli Cookbook.
