Pasta
over 100 mouth-watering recipes from master chef and pasta expert Theo Randall
1st Edition
Published on 29. February 2012
224 pages
978-1-4481-1863-2 (ISBN)
Description
PREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Cafe Theo Randall presents over 100 delicious recipes that cooks of every level will be able to recreate at home. With full colour, specially commissioned photography and recipes covering meat, fish and vegetarian diets, this is sure to become a kitchen stalwart.
'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver
'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell
'Some of the finest pasta I have had outside of Italy' -- Matthew Fort
'Excellent book for all lovers of Italian food and for all levels of cook' -- ***** Reader review
'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review
'One of the best Pasta cook books ever' -- ***** Reader review
'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review
'The best pasta book I have found!' -- ***** Reader review
******************************************************************************************
Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside.
For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.
In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone.
Pasta is destined to become a kitchen classic.
'A must-have for any pasta lover. Theo's cooking is sublime' -- Jamie Oliver
'Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...' -- William Sitwell
'Some of the finest pasta I have had outside of Italy' -- Matthew Fort
'Excellent book for all lovers of Italian food and for all levels of cook' -- ***** Reader review
'I love it. It's bright, beautiful, intelligent and, above all, personal' -- ***** Reader review
'One of the best Pasta cook books ever' -- ***** Reader review
'Theo Randall is the go-to man when it comes to Italian cuisine' -- ***** Reader review
'The best pasta book I have found!' -- ***** Reader review
******************************************************************************************
Simplicity is key in this friendly, accessible and stylish cookbook from a master chef, imbued with the flavours of the Italian countryside.
For too long the ingredient in the store cupboard brought out for last minute dinner emergencies, pasta - inexpensive, ever versatile and often underestimated - lends itself to hundreds of fresh and different creations, especially when handled by the truly talented Theo Randall. He believes that the best pastas are the simplest: a plate of tagliatelle with butter and Parmesan can be just as magnificent as a ravioli stuffed with sweet potato and fennel.
In Pasta Theo Randall brings us a mouth-watering collection of 110 recipes, all within the reach of the keen cook. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Theo presents a wide variety of dishes, many achievable in minutes. From Taglierini with Peas, Prosciutto and Parmesan to Linguine with Pesto, Potato and Green Beans, to Pansotti with Sheep's Ricotta and Walnut Pesto, and Cappaletti with Slow Cooked Veal and Pancetta there is a dish to please everyone.
Pasta is destined to become a kitchen classic.
Reviews / Votes
This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime -- Jamie Oliver Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty... -- William Sitwell Some of the finest pasta I have had outside of Italy -- Matthew Fort This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta * Time Out * There is scarcely a recipe you don't want to try * You Magazine, Mail on Sunday * We love Theo Randall's food because it's real - not primped, fussed, gussied-up, invented-for-restaurants-only nosh * YOU Magazine * this restaurant served me the best meal I have eaten all year -- Jay Rayner * The Observer * You'll struggle to find a pasta cookbook as accessible and packed full of flavour as this one * Caterer and Hotelkeeper * Simplicity is the keynote in this handsome recipe book * Irish Examiner * Clearly written, concise and contagious in its passion * Square Meal *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Ebury Publishing
File size
6,61 MB
ISBN-13
978-1-4481-1863-2 (9781448118632)
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 Classification
Other editions
Additional editions
Book
06/2010
Ebury Press
€37.50
Shipment within 10-20 days
Person
Theo Randall, who served his apprenticeship with Max Magarian in London and Alice Waters in San Francisco, was head chef at the Michelin-starred River Cafe for ten years. He now runs his own restaurant, Theo Randall at the InterContinental Park Lane, in London, and has earned unparalleled rave reviews from critics and food-lovers. A natural teacher, his monthly classes at the restaurant are ever popular and he regularly appears on television shows like Saturday Kitchen. Theo lives in London with his wife and two small children.
