Made in Italy

Michelin-starred Giorgio Locatelli is one of Britain's best known Italian chefs. Giorgio began his career at his family's restaurant in Italy before coming to London. He was head chef at Zafferano in London from its opening to a storm of praise and press coverage in 1994, before moving in 2002 to open Locanda Locatelli, where he remains chef-patron.

'"Made in Italy " is quite simply the perfect book. So many books are rattled off to accompany television series that when you come across the real thing, written in its own time and to its own agenda, it really hits you between the eyes!Buy this and you'll never want to look at another Italian cookbook again.' Gordon Ramsay, Times 'This book is nothing short of a masterpiece.' Nigel Slater 'Packed with delicious recipes, many from his restaurant, and the reminiscences from his life, it is the ultimate gift for anyone interested in Italian food.' Telegraph '(Locatelli's) "Made in Italy", is my Book of the Year and puts everything else I have on my Italian shelf in the shade.'Nigel Slater, Observer Food Monthly '"Made in Italy "by the flamboyant Italian chef Giorgio Locatelli is such a fashionable combination of charming anecdotes and stories about his family that could double as recipes.' Saturday Telegraph Magazine 'A compendium that should replace everything but Marcella Hazan on your Italian shelf.' Kate Colquhoun, in the Daily Telegraph 'Books of the Year 'Large and handsome!most of the recipes are painstaking and lucid, and the context embraces Giorgio, his family and professional life, while guiding us effortlessly through some of the riches of Italian foodstuffs.' Tom Jaine, The Guardian 'Giorgio Locatelli's "Made in Italy" is a beautiful, evocative book, looking not just at traditional Italian ingredients and local recipes but also at local traditions and the memories!deserves to become a classic.' Waterstones Books Quarterly 'This book is, like all the best Italians, good-looking and just a bit irreverent. Even so, it would be a shame to leave this one on the coffee table, rather than take it into the kitchen where it belongs.' Book of the Week, Time Out