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  • We get hundreds of cookbooks across our desk at OFM, sometimes dozens a week. Very few make it home, some go ‘missing’, some to the library, but most go to charity. But one I will pore over – and cook from – is Semplice by the thoughtful Don of Italian food, Dino Joannides, also beautifully illustrated by Anna Koska.

    Allan Jenkins, Editor Oberver Food Monthly
  • One of the most beguiling (and beautiful) of this year’s cookbooks is Semplice: Real Italian Food by Dino Joannides. A guide to sourcing ‘the ingredients necessary to produce perfect contemporary Italian dishes’, it has chapters on pasta, cured meat, olive oil, and so on, with 100 recipes, from tomato and bread soup to zabaglione.

    The Telegraph

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