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

Pasta

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.

This is one of my favourite books of the year, and a must-have for any pasta lover. Theo's cooking is sublime

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

Some of the finest pasta I have had outside of Italy

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

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

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

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

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

Simplicity is the keynote in this handsome recipe book

Clearly written, concise and contagious in its passion

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.

Theo Randall

100 inspired recipes from one of Britain’s best Italian chefs

Bring the authentic flavour of Italy into your kitchen! In this stunning cookbook, former head chef of the Michelin star restaurant River Café Theo Randall presents over 100 delicious recipes that chefs of every level will be able to recreate at home. With full colour, specially commissioned photography and dishes covering meat, fish and vegetarian diets, as well as sweet treats, this is a real treasure trove of recipes the whole family will love. 
 
'Brilliant chef, brilliant recipes.' -- The Times 
'Easy to follow recipes and delicious!' -- ***** Reader review 
'This book is a winner' -- ***** Reader review 
'A great read and stunning recipes' -- ***** Reader review 
'A superb book from the English master of Italian cooking' -- ***** Reader review 
'Authentic Italian recipes by a maestro' -- ***** Reader review 
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For Theo Randall, food is a pleasure to be shared with friends and family and cooking should be relaxing, enjoyable. With this in mind, Theo's recipes take from just 15 minutes to make from scratch so you can pick a dish depending on the time you have, then spend more time eating, enjoying and sharing the food you've prepared. 
 
Chapters are split by meal times with an emphasis on simplicity, with big and small sharing plates and lots of one-pots on offer. There are speedy starters, mains and puddings but Theo shows you how to make Italian staples from scratch too. So, when you do have time and want to make your own pastry or bake your own pizza, you have the best recipes to hand to really delve into the Italian art of cooking. 
 
Learn how to create culinary delights such as beef and porcini stew with rosemary and tomato, gnocchi with globe artichokes and Parmesan, Amalfi lemon tart and pan-fried squid with beans, chilli, anchovy and rocket. 
 
Fresh and innovative, Theo's approach means you can relax at mealtimes while enjoying delicious food every day of the week.

Theo Randall

Books by Theo Randall

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