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PREPARE TO REDISCOVER PASTA! In this sumptuous cookbook, former head chef of the Michelin star restaurant River Café 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.
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