“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
If there ever were an Englishman you would trust to guide you around the cooking of Italy, it would be Theo Randall [...] and if ever there were a cookbook for our times, it is The Italian Deli. --The Times
With original, simple recipes, the internationally renowned chef shows you how to turn these store-bought yet transformative ingredients into easy lunches, supper and dinner party centrepieces. --The Independent
If you're making the same risottos and pasta dishes over and over, then this book is for you. --BBC Good Food
A celebration of fabulous Italian ingredients and Italian delis. --Delicious
Theo Randall's new book explores the transformative power of having a treasure trove of classic Italian ingredients in the fridge and store cupboard. --Sainsbury’s magazine
Theo's delicious family recipes celebrate the best of Italian ingredients. --Homes and Gardens
A lockdown essential for all of us who crave the flavours of Italy in our cooking. --Italia
A celebration of ingredients and the spirit of Italian cooking, the recipes are easy and delightful, always delivering a burst of flavour. --Irish Country Magazine
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.
