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.
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