Specialised in Italian cuisine, Theo Randall is currently head chef at Theo Randall at the Intercontinental Hotel London Park Lane. My Simple Italian showcases Theo's favourite Italian dishes that he enjoys cooking at home when he's not working in his restaurant. He focuses on what he loves best - a few top quality ingredients making perfectly balanced flavour combination - and offers over 100 recipes with simple methods that work in a home kitchen.
"For starters, Urban Italian is a beautiful book. Flip through the pages and the rustic-urban feel and dynamic colors just pop off the pages. You want to invite yourself to every meal Andrew Carmellini is cooking. The recipes are completely accessible with complex, rich, exciting flavors. I come away with recipes that are always filed under: "make this again."
When most Americans think of Italian food, spaghetti with meatballs and pizza come to mind. However, they’re generally unaware that Italy has a very diverse selection of choices. Many of these exotic recipes and techniques are available in books at any major bookstore. Traditional Italian cookbooks often contain detailed directions and color photographs useful for teaching authentic methods to cooks with any level of experience.
In Venice, the restaurateur behind Polpo, Russell Norman, explores the simplicity and wonder of Venetian home cooking across the seasons, from Grilled Spring Vegetable Pizza to a wintry Slow Roasted Veal Shin. Interspersed between 130 inspiring and accessible recipes for everything from pizza, pasta, risotto, meat dishes and plenty of seafood, as well desserts and authentic cocktails, you'll find notes on Russell's favourite markets, suppliers and places to visit, complete with stunning photography of this beautiful city. This book will give you serious wanderlust.
“How we cling to our myths, we English”. The year is 1963, and in the intro to the first Penguin edition of this venerable tome, David is describing the disdain with which her countrymen viewed the culinary cultures of both France and Italy when she set about writing it, in 1954. Research for the book elicited in her a potent sense of discovery, and incredulity: “How wrong they had been, from Mrs Beeton down to my own contemporaries. Where had they been looking? Had they been looking at all?” Given the entrenched supremacy of Italian cookery on our contemporary menus – and the ubiquity of this book on our kitchen shelves – it borders on surreal to think there was a time, pre-David, when we might have been so collectively deluded. The four books that follow here can each be described as definitive, and best-selling, but one suspects they’d be neither, in this country, were it not for Elizabeth David and her ability to find gold, and, with such compulsion, to share it.
Il timballo del gattopardo – Sicilian pie; pastry dough baked with a filling of penne rigata, Parmesan, and bound a sauce of ham, chicken, liver, onion, carrot, truffles, diced hard-boiled egg and seasoned with clove, cinnamon, salt and pepper. Gattopardo (the Serval) makes reference to the arms of the Lampedusa family and Giuseppe Tomasi di Lampedusa’s well-known novel Il Gattopardo, not the contents of the dish.
But (drumroll please) the winner for me is Marc Vetri's Rustic Italian Food. Every one of his Philadelphia restaurants puts out the sort of Italian food that I want to eat all of the time: simple and elegant, with big, true flavors that showcase not only his passion for all things Italian but also do justice to the top tier ingredients that he sources. Rustic Italian Food is a guide for home cooks to replicate Vetri's unique and really wonderful take on Italian cooking at home. His Rigatoni with Swordfish, Tomato, and Eggplant Fries really is what Sicilian food is all about. Vetri just gets it."—Caroline Russock, Cook the Book editor