Jacob Kenedy – författare

Beautiful, and an instant classic' Nigella Lawson'Really delicious, authentic pasta recipes' Jamie Oliver'Every cook – from the novice to the seasoned chef – will learn something from this exquisite and delightful book' Jack MonroeThe Italians have a secret . . .There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.With a stunning cover design to celebrate its 10-year anniversary, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s incredible black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.

WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you’ll ever need and a tip sheet for pairing flavours."Once you’ve had one, you’ll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.

Authentic Italian recipes from the celebrated restaurant Bocca di Lupo.Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy''s finest dishes are unknown from one place to the next.Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob''s award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily. The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.

Gelato has a special place in the hearts of Italians of all ages – it surprises, delights, comforts and nurtures. But perhaps the most wonderful thing about gelato is how easily it can be made at home, needing little more than milk and sugar. Gelupo Gelato presents a rainbow spectrum of gelati: from fruity Yoghurt & Lemongrass, Lime Sherbet or Peach and Blood Orange to creamy Marron Glacé, Bacio, Chocolate & Whisky or Espresso. There are also recipes for profiteroles, cones and brioche buns to serve your ice cream in and the only chocolate sauce you''ll ever need, as well as a guide to pairing flavours.With a simply beautiful design and charming illustrations, this is the perfect book for every ice cream lover (which, let''s face it, is everyone).

WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato... Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky. And that''s not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you''ll ever need and a tip sheet for pairing flavours."Once you''ve had one, you''ll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.

‘Page after page of divinely simple delicious recipes – Italian cuisine at its best’ – Michel Roux Jr. ‘A beautiful book full of brilliant pasta dishes you will want to cook immediately’ – Jay Rayner‘A book to really fall in love with – I did! The recipes are irresistible!’ – Claudia Roden--------------A beautifully designed and photographed book with every pasta recipe worth knowing, distilled into the elemental categories of Green, White and Red. All chapters begin with the most basic (and arguably best) recipe for each colour – pesto for Green, in bianco for White, tomato for Red – then offer multiple riffs on the theme. Neatly aligned with the tricolore of the Italian flag, the book is divided into three chapters with recipes including:GreenPesto Genovese, Pistachio pesto & courgettes, Peperonata, and Broccoli, cream & capersWhiteAglio, olio & peperoncino, Brown butter & sage, Carbonara, and Mushroom, sausage & creamRedRaw tomato sauce, Brown crab & cherry tomato, Aubergine meatballs, and Ragu NapoletanoWith an appendix guiding you through all the pasta shapes and Jacob’s witty, irreverent writing throughout, Pasta Tricolore is a playful and truly original take on this mainstay of home cooking.