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Cook and eat the Italian way, with 100 fresh, wholesome and delicious vegetarian recipes. World-renowned chef Theo Randall shares his 10 favorite vegetables and reveals the best ways to cook with them through 100 fabulous recipes covering Aubergines, Zucchini, Asparagus, Artichokes, Mushrooms, Broccoli, Tomatoes, Beans, Squash and Potatoes. From simple pasta dishes to more extravagant dinners for when you have people over, you'll delight in Theo's take on the very best of Italian home cooking. Packed with flavor and stunning photography, this is an essential cookbook and a modern take on the best of Italian ingredients and vegetarian home cooking.
Theo Randall started working at the River Caf? 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 Caf?, and remained there for 15 years. He left in 2006 to launch his first restaurant, Theo Randall at the Intercontinental, which now has a location in Hong Kong. Theo has appeared on Saturday Kitchen on numerous occasions, Masterchef, Sunday Brunch, Chef's Prot?g?, and My Kitchen Rules. He also works with high-profile brands including Natoora, Coco Di Mama and Ask Italian. He has written four previous cookbooks, Pasta, My Simple Italian,The Italian Deli Cookbook andItalian Pantry.
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