Pasta

This is one of my favourite books of the year, and a must-have for any pasta lover. Theo’s cooking is sublime – Jamie OliverTheo’s food is a manifestation of his character. Practical, gutsy, intelligent, original and utterly charming. It’s also very tasty… – William SitwellSome of the finest pasta I have had outside of Italy – Matthew FortThis book is the best way to learn, from scratch, the intricacies and subtleties of a simple plate of pasta * Time Out *There is scarcely a recipe you don’t want to try * You Magazine, Mail on Sunday *We love Theo Randall’s food because it’s real - not primped, fussed, gussied-up, invented-for-restaurants-only nosh * YOU Magazine *this restaurant served me the best meal I have eaten all year – Jay Rayner * The Observer *You’ll struggle to find a pasta cookbook as accessible and packed full of flavour as this one * Caterer and Hotelkeeper *Simplicity is the keynote in this handsome recipe book * Irish Examiner *Clearly written, concise and contagious in its passion * Square Meal *

Theo Randall served his apprenticeship with Max Magarian in London and Alice Waters in San Francisco. He 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.