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Theo Randall

Italian Pantry

★★★★★
★★★★★
€34.99
A01=Theo Randall
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amalfi
Author_Theo Randall
automatic-update
budget
canned
Category1=Non-Fiction
Category=WBN
cheese
cookbook
COP=United Kingdom
cuisine
culinary
cupboard
Delivery_Pre-order
easy
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
florence
food
geometry
kitchen cabinet
Language_English
lemon
mozzarella
naples
PA=Reprinting
Parmesan
pasta
Polenta
polpo
Price_€20 to €50
PS=Active
quick
Ricotta
rome
seasonal
sicily
silver spoon
simple
softlaunch
staple
tinned
tomato
tuscany
venice

Product details

  • ISBN 9781787138421
  • Weight: 946g
  • Dimensions: 174 x 254mm
  • Publication Date: 01 Sep 2022
  • Publisher: Quadrille Publishing Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days: On Backorder

Will Deliver When Available: On Pre-Order or Reprinting

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Description

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.

About Theo Randall
Theo Randall started working at the River Café 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 Café, 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 Protégé, 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.