Pasta
  • Published: 29 February 2012
  • ISBN: 9781448118632
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 224
Categories:

Pasta

over 100 mouth-watering recipes from master chef and pasta expert Theo Randall

Formats & editions
EBook
29 Feb 2012
Hardback
2 Aug 2010
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The first cookbook from the man who was head chef at the River Cafe for 10 years

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
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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.
  • Published: 29 February 2012
  • ISBN: 9781448118632
  • Imprint: Ebury Digital
  • Format: EBook
  • Pages: 224
Categories:

About the author

Theo Randall

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.

Also by Theo Randall

My Simple Italian
See all

Praise for Pasta

Clearly written, concise and contagious in its passion

Square Meal

Simplicity is the keynote in this handsome recipe book

Irish Examiner

Some of the finest pasta I have had outside of Italy

Matthew Fort

Theo's food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It's also very tasty...

William Sitwell

There is scarcely a recipe you don't want to try

You Magazine, Mail on Sunday

This book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta

Time Out

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

this restaurant served me the best meal I have eaten all year

Jay Rayner, The Observer

We love Theo Randall's food because it's real - not primped, fussed, gussied-up, invented-for-restaurants-only nosh

YOU Magazine

You'll struggle to find a pasta cookbook as accessible and packed full of flavour as this one

Caterer and Hotelkeeper