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 Italian Deli Cookbook showcases delicious family recipes using favorite 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 centerpieces. 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.
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.