Pasta Tricolore

A beautifully designed and photographed book with every pasta recipe worth knowing, distilled into the elemental categories of Green, White and Red. All chapters begin with the most basic (and arguably best) recipe for each colour - pesto for Green, in bianco for White, tomato for Red - then offer multiple riffs on the theme.

Neatly aligned with the tricolore of the Italian flag, the book is divided into three chapters with recipes including:

Green
Pesto Genovese, Pistachio pesto & courgettes, Peperonata, and Broccoli, cream & capers
White
Aglio, olio & peperoncino, Brown butter & sage, Carbonara, and Mushroom, sausage & cream
Red
Raw tomato sauce, Brown crab & cherry tomato, Aubergine meatballs, and Ragu Napoletano

With an appendix guiding you through all the pasta shapes and Jacob's witty, irreverent writing throughout, Pasta Tricolore is a playful and truly original take on this mainstay of home cooking.

About the Author

Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro.

He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of Bocca, Gelupo Gelato and the co-author of The Geometry of Pasta.