Trullo

Product Information

Russell Norman, the restaurateur behind Polpo, explores the simplicity and wonder of Venetian home cooking across the seasons, from grilled spring vegetable pizza to a wintry slow-roasted veal shin. Jam packed with delicious recipes for everyone including those on tighter budgets, health conscious plus for cooks who want to push the boundaries more complex recipes have also been added… I literally sat for a few hours going through recipes and making myself feel seriously hungry.

Beautiful food photography, authentic recipes and profiles of local chefs and artisanal food producers unite in this unique collection. Bolster your repertoire for fast and simple one-pot dishes or enjoy slower centrepieces for entertaining whilst simultaneously learning a potted history of some of your favourite pasta shapes. I love how Tim explains different foods such as Bruschetta and even suggests ideas for different months. The Jikoni cookbook that’s suitable for any level of skill in the kitchen, just so long as you love to eat delicious food and aren’t afraid of getting stuck in. A.’s super popular Italian restaurant, Bestia, so expect to find it filled with recipes for everything from fist-sized meatballs to delicate agnolotti made with cacao pasta dough.

Expect a range of recipes from midweek meal ideas to slower dishes, all with clear nutritional information and Jamie’s signature flair.

Will Bowlby is a clever, clever man and this cookbook is a clever, clever way for you to get a taste of what his restaurant Kricket is all about. We’ve delved into our cookbook collection to bring you our top ten Italian cookbooks, each one brimming with recipes to take you one step closer to la dolce vita. It then moves on to recipes including tagliarini with dressed crab and that all-important pici cacio e pepe. From updated versions of some of the best loved recipes from the first River Cafe cookbook to thirty new recipes, plus plenty of stories and tips from Ruth Rogers throughout.

From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo’s sister restaurant Padella. I remember eating them for the first time; they’re still to this day one of the best things I’ve ever tasted. The Dishoom cookbook isn’t just a brilliant cookbook – it’s a tender, affectionate ode to Bombay (aka Mumbai) which throws you straight into the hustle and bustle of the city’s streets and cafés through the enticing toasted cumin seed-scented narrative that’s weaved throughout. Yes, I know what you’re thinking, “why would I even attempt to cook a recipe that’s designed to be cooked by a professional chef?

His influences range from his training at St John and Moro restaurants, where he learnt the value of simple, delicious fare, to his childhood as one of six children, when eating is what brought the whole family together. Recipes for TC menu specialities are present (look out for the hefty cheese toastie) as well as more typical Italian bangers like aubergine parmigiana. His next revelation came when he was 17 and training at Jamie Oliver’s Fifteen restaurant, in London. As innovative and exciting as a meal at Noma would doubtlessly be, the recipes in this cookbook afford you a pretty exciting opportunity to try your hand at fermentation for yourself.It opened to a flurry of critical acclaim that propelled Trullo into the spotlight, and the restaurant has since established itself not only as a favourite neighbourhood restaurant in Islington, North London, but also as one of the best Italian restaurants in the UK. Not only does it have a recipe for that GOAT side but it’s also got 260 pages of beautiful photography and equally enticing dishes for you to make. Ravinder Bhogal’s cookbook is a whirlwind tour of the kind of boundary-bending dishes you can expect to get from her Marylebone restaurant. Recipesinclude some of our favourite Italian classics, butthe majority are our very own, Tim Siadatan'screations, trialled and tested on the menu at Trullo overthe years.

He focuses on what he loves best – a few top quality ingredients making perfectly balanced flavour combination – and offers over 100 recipes with simple methods that work in a home kitchen. Since he graduated from the first intake at Jamie Oliver’s Fiteen, Tim Siadatan has become synonymous with bold Italian cooking. If you aren’t able to get a reservation at the moment – and that wouldn’t surprise me in the slightest – you should try your hand at some of the recipes in her cookbook while you wait. From fluffy cakes to crispy biscuits, perfectly proofed bread to mouth-watering desserts, find every kind of baking cookbook from the best in the game.And you can still feel like you’re eating food ina proper Italian trattoria without splashing out: a simple plate of Tuscan pici(made from just flour and water) is as frugal – and delicious – as it gets. The duo’s London restaurant is known for its deft handling of the food from Spain, North Africa and the Eastern Mediterranean and this cookbook offers you a chance to do some of that handling for yourself. When the pici are cooked, remove them from the water and add to the saucepan with the butter and pepper. Either way, it is a joyful addition to any cookbook collection and a true love letter to everyone’s favourite carb.