10 Ingredients, 100 Recipes Showcasing the Best of Italian Home Cooking
This book... shines as bright as the Mediterranean sun. Taking ten simple ingredients such as breadcrumbs, tomatoes, polenta, parmesan and honey, [Theo] crafts 100 recipes that leave me just a tiny bit jealous at how the Italians seem to get everything about good food so right. * Tony Turnbull, The Times * Theo Randalls writing is entertaining, comprehensive and beautifully presented. The Italian Pantry also gets my nomination for cover design of the decade. * Tim Hayward, Financial Times *
Theo Randall started working at the River Caf 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 Caf, 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, Chefs Protg, and My Kitchen Rules. He also works with high-profile brands including Natoora, Coco Di Mama and Ask Italian. He has written three previous cookbooks, Pasta, My Simple Italian and The Italian Deli Cookbook.