Padella: Winner of Waterstones Gift Book of the Year
Autor Tim Siadatanen Limba Engleză Hardback – 11 sep 2025
ONE OF AMAZON'S TOP 10 BOOKS OF 2025
FEATURED IN 12 ADDITIONAL MEDIA BOOK OF THE YEAR LISTS including THE TIMES and MAIL ON SUNDAY
'An amazing array of wonderful pastas' Jamie Oliver
'Recipes that are a joy to prepare and to polish off' Yotam Ottolenghi
'Pure joy' Keira Knightley
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PASTA, PERFECTED.
From a low and slow spicy pork ragu, to creamy gorgonzola gnocchi and rich tomato cannelloni, this is the ultimate pasta-lover's cookbook and the long-awaited debut from Padella, the iconic London restaurant.
Includes easy-to-follow recipes for all their favourites:
- Pappardelle with Beef Shin Ragu
- Pici Cacio e Pepe
- Fettuccine with 'Nduja and Mascarpone
- Tagliarini with Crab, Chilli, Lemon and Parsley
plus many new and off-menu dishes shared for the first time.
You'll find everything from quick-fix everyday recipes to simple but sublime dishes that celebrate seasonal ingredients, as well as step-by-step guides to equipment and techniques for making your own fresh pasta at home. Richly designed and bound in real cloth, this stunning book features page upon page of awe-inspiring photography that will transport you to the kitchens, markets and landscapes of Italy - the home of pasta and the heartbeat of Padella.
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'An extremely handsome, useful and inspiring book' Rachel Roddy
'Pasta dishes that would make any nonna nod in approval' Chris Bianco
| Toate formatele și edițiile | Preț | Express |
|---|---|---|
| Hardback (2) | 139.12 lei 3-5 săpt. | +114.08 lei 7-11 zile |
| Bloomsbury Publishing – 11 sep 2025 | 139.12 lei 3-5 săpt. | +114.08 lei 7-11 zile |
| Bloomsbury USA – 4 noi 2025 | 257.65 lei 3-5 săpt. |
Preț: 139.12 lei
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Specificații
ISBN-13: 9781526674616
ISBN-10: 1526674610
Pagini: 368
Dimensiuni: 192 x 246 x 32 mm
Greutate: 1.27 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării:London, United Kingdom
ISBN-10: 1526674610
Pagini: 368
Dimensiuni: 192 x 246 x 32 mm
Greutate: 1.27 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Locul publicării:London, United Kingdom
Recenzii
Recipes that are a joy to prepare and to polish off. They've bottled up the Padella magic and made it available to us all. Complimenti!
Even in food-stuffed Borough, Padella stands out. You'll find me in a corner with an expression of glazed lust, hoovering up worms of pici like a deranged cuckoo. And I'll have already put in an order for a second plateful.
Probably the best pasta in London
It's a formula that should be everywhere, but is actually rarer than hen's teeth.
Tim has taken the Italian approach to heart and you see that in all the food he creates. It's nothing short of a joy. . . Every recipe has heart and soul, whether it's a quick everyday pasta or something a bit more decadent and special. . . Not just a beautiful food experience, but also an exciting one.
The infectious charm of this singular cook is found on every page in every dish of pasta served with the accompanying recipes. Bravo Tim, a joy
An extremely handsome, useful and inspiring book. Grounded in tradition and the elemental simplicity of pasta but also truly original and thrilling
Padella offers the best pasta in London, and this book is a must have for every pasta lover around the world
Pure Joy
Pasta dishes that would make any nonna nod in approval. The book is a must-have and Padella is a must-visit
Better start making some pasta!
Game-changing tricks that will take your pasta from average to exceptional
Chef-author Tim Siadatan offers essential pasta intel ... If you want us, we'll be in a blissful carb coma
From vongole to linguine with anchovy and garlic, easy dishes from cult pasta restaurant Padella in London
London's hip Italian haunt Padella showcases the best regional pasta dishes - and thanks to its new cookbook you can try them at home
Padella's most beloved dishes - including the iconic cacio e pepe, obviously - are all present and correct, and a reminder of why Padella fans return time and time again
Tim Siadatan, a graduate of Jamie Oliver's Fifteen restaurant, knows what people want, as the perma-queues outside Padella, his restaurant in London, show only too well. Master making pasta and the cooking basics in this book and you have the key to every dish from pesto, or crab and chilli, to lasagne made with slow-cooked veal shin, all written by a master of his craft.
Even in food-stuffed Borough, Padella stands out. You'll find me in a corner with an expression of glazed lust, hoovering up worms of pici like a deranged cuckoo. And I'll have already put in an order for a second plateful.
Probably the best pasta in London
It's a formula that should be everywhere, but is actually rarer than hen's teeth.
Tim has taken the Italian approach to heart and you see that in all the food he creates. It's nothing short of a joy. . . Every recipe has heart and soul, whether it's a quick everyday pasta or something a bit more decadent and special. . . Not just a beautiful food experience, but also an exciting one.
The infectious charm of this singular cook is found on every page in every dish of pasta served with the accompanying recipes. Bravo Tim, a joy
An extremely handsome, useful and inspiring book. Grounded in tradition and the elemental simplicity of pasta but also truly original and thrilling
Padella offers the best pasta in London, and this book is a must have for every pasta lover around the world
Pure Joy
Pasta dishes that would make any nonna nod in approval. The book is a must-have and Padella is a must-visit
Better start making some pasta!
Game-changing tricks that will take your pasta from average to exceptional
Chef-author Tim Siadatan offers essential pasta intel ... If you want us, we'll be in a blissful carb coma
From vongole to linguine with anchovy and garlic, easy dishes from cult pasta restaurant Padella in London
London's hip Italian haunt Padella showcases the best regional pasta dishes - and thanks to its new cookbook you can try them at home
Padella's most beloved dishes - including the iconic cacio e pepe, obviously - are all present and correct, and a reminder of why Padella fans return time and time again
Tim Siadatan, a graduate of Jamie Oliver's Fifteen restaurant, knows what people want, as the perma-queues outside Padella, his restaurant in London, show only too well. Master making pasta and the cooking basics in this book and you have the key to every dish from pesto, or crab and chilli, to lasagne made with slow-cooked veal shin, all written by a master of his craft.