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The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients

£26.00 £17.99

Author: Theo RandallBrand: Quadrille Publishing LtdEdition: 01Binding: HardcoverNumber Of Pages: 256Release Date: 18-03-2021Details: Product Description “Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters –...

Author: Theo Randall

Brand: Quadrille Publishing Ltd

Edition: 01

Binding: Hardcover

Number Of Pages: 256

Release Date: 18-03-2021

Details: Product Description “Some of the happiest years of my life were spent cooking next to Theo. He's an extraordinary cook and his food is consistently delicious. What a wonderful cookbook broken down into simple, delicious chapters – I love it.” Jamie Oliver From biscotti to limoncello, the world’s love affair with Italian delis goes back many years. The Italians have taken the very best of Italian produce all over the world. From Hong Kong to London, Sydney to Brooklyn, people everywhere have access to a treasure trove of ingredients through Italian delicatessens. Theo Randall's The Italian Deli Cookbook showcases delicious family recipes using favourite ingredients. Easily accessible in supermarkets now too, and worth paying a little extra for the very best, these are transformative ingredients that can make for easy lunches and suppers, or dinner party centrepieces. With 100 recipes using cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine, stunning photography throughout, and original, simple recipes, as well as a directory of classic delicatessens worldwide, elevate your cooking the easy way with the expert guidance of world-renowned chef Theo Randall. Review "Before he owned his eponymous restaurants in London, Bangkok, and Hong Kong, chef Theo Randall ran the kitchen at River Caf? in London. River Caf? is known for its simplicity-Italian food without the fuss. Randall's cookbook has a similar approach to Italian cooking, using staples from Italian delis-like cured meats, smoked fish, and jarred vegetables-as the foundation for an entire world of innovative recipes." - Food Wine, About the Author Theo Randall started working at the River Café in 1989. After a brief stint at Chez Panisse under Alice Waters, he returned to London to take up the role of Head Chef at the River Café, and remained there for 15 years. He left in 2006 to launch his first restaurant, Theo Randall at the Intercontinental, which now has two more locations in Hong Kong and Bangkok. Theo has appeared on Saturday Kitchen on numerous occasions, Masterchef, Sunday Brunch,Lorraine, Chef’s Protégé, and My Kitchen Rules. He also works with high-profile brands including Natoora, Coco Di Mama and Ask Italian. He has written two previous cookbooks, Pasta and My Simple Italian.

Languages: English

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