Pasta by Theo Randall
Posted: 13 August '10 by Niall
Pasta by Theo Randall
Just looking back through our recipe-list it’s pretty obvious that Italian cuisine is a big favourite of ours. I think I’ve bought most of what Antonio Carluccio, Giorgio Locatelli, and Elizabeth David have written on the subject.
So it says a lot about Theo Randall’s abilities that we became such huge fans of his so quickly. I can’t quite remember the point at which we became converts, but it’s probably the first time we came across him on “Market Kitchen”. Despite regular appearances in fron tof the camera he still seems quite reserved and even shy on camera, unusual in these days of flamboyant and out-spoken TV chefs, and allows his cooking to command the viewer’s attention (a cookery programme about cooking!?! What next?!).
Theo’s recipes and cooking-style smack of authenticity, a no-nonsense approach that focuses on flavour and practicality rather that fussy chef-y flourishes, and a clear love of all things Italian. It sounds strange to say it but his recipes actually made me excited about getting back into the kitchen to try them out – I don’t think I’ve been able to say that before!
Needless to say there was a certain degree of expectation in our house when Theo Randall’s cookbook “Pasta” was published – the book really did have a lot to live up to..
What’s in the book
After a short two-page introduction to Theo Randall and his love of pasta, the book takes a quick look at fresh and dried pasta: how to make it, how to cook it, how to serve it, and how to eat it. It’s a logical start to a book about pasta, particularly when we don’t really know that much about the subject in the chilly British Isles. The tone is nice and breezy and makes easy reading, with just a slight slap on the wrist for our habit of plating up mountains of pasta for our main courses rather than a starter-sized portion, all’italiana.
Suitably chastised, we’re taken without further ado to the recipes. There are 110 of them which are divided into ingredient-based sections: Tomatoes, Vegetables, Fungi, Fish, Seafood, Meat, Poultry and Game, and Cheese.
There is a world of pasta know-how in this book, and something for everyone, for every kind of mood. If the egg- and cream-based Spaghetti Carbonara is too much for you there’s always Ravioli with Sweet Potato, Fennel and Chilli or Tagliatelle with Creme Fraiche, Parmesan and Asparagus.
The photos deserve a special mention – they are glossy, high-coloured, and well-chosen. Our evening meal has been decided by these loving close-ups even more than the recipes themselves on more than one occasion.
Details
- Title: Pasta (hardback)
- Author: Theo Randall
- Pages: 224
- Publisher: Ebury Press
- ISBN: 978-0091929008
- Cost: RRP. £18.99 (now £10.96 on Amazon)
- Where to get it: From www.amazon.co.uk
Our verdict
Pasta by Theo Randall has immediately become a treasured book in our house.
The range of recipes is impressive and the photos even more so. I’ve cooked three of these recipes so far and each one has been an absolute winner – the wonderful aromas from the kitchen, the delicious flavour of the food, the contented sounds of a meal much-enjoyed.. “Pasta” delivers all of these things.
If you even think that you might enjoy an Italian dish some night or have even a fleeting interest in Italian food, buy the book.
Other information
After 10 years as head chef at the acclaimed Italian restaurant “River Café”, Theo opened “Theo Randall at The InterContinental” in 2006. He continues to cook seasonal Italian food here to this day.
You can find out more about Theo Randall and his restaurant by visiting: www.theorandall.com.
Tags: cookbook, italian food, pasta, theo randall
Categories: Books for Cooks
