Trullo

Product Information

Henderson’s “nose to tail” philosophy is reflected in the cookbook, with dishes such as pig’s ear with anchovy; grilled ox heart with baked borlotti beans and salsa rossa; ravioli of calf’s brain with sage butter; and tagliatelle with sweetbread, peas and mascarpone. Fortunately, a lot of our favourite restaurants have written cookbooks where you can attempt to cook some of their most iconic dishes in your own kitchen. Using a mix of fresh and dried pasta and the freshest ingredients according to the season, Pasta features a wide variety of dishes, many achievable in minutes, from tagliarini with peas, prosciutto and parmesan to cappaletti with slow cooked veal and pancetta. Recipes for TC menu specialities are present (look out for the hefty cheese toastie) as well as more typical Italian bangers like aubergine parmigiana.

So I asked if [I] could do work experience on my days off from Fifteen and thankfully they said yes. This cookbook is all about accessible Italian home cooking, complete with an extensive selection of pasta recipes including everything from how to colour pasta dough to making ravioli. Expect a range of recipes from midweek meal ideas to slower dishes, all with clear nutritional information and Jamie’s signature flair. The Dishoom cookbook isn’t just a brilliant cookbook – it’s a tender, affectionate ode to Bombay (aka Mumbai) which throws you straight into the hustle and bustle of the city’s streets and cafés through the enticing toasted cumin seed-scented narrative that’s weaved throughout. From creative antipasti and knockout feasts to the bold pasta dishes that inspired Trullo’s sister restaurant Padella.

On a dry, clean work surface – stainless steel or wood, you don’t want something too smooth as a little bit of friction helps – start rolling the strip outwards, with both palms of your hands, applying pressure evenly and pushing out, until you have a noodle the same thickness as a biro. This wonderful book would make an excellent gift for those lovers of Italian cooking, and for those that have experienced a sumptuous meal at Trullo or Padella.

Recipes take influence from home cooking as well as Asma’s royal Mughlai ancestry and perfectly toe the line between approachable and impressive.

Russell Norman, the restaurateur behind Polpo, explores the simplicity and wonder of Venetian home cooking across the seasons, from grilled spring vegetable pizza to a wintry slow-roasted veal shin.

Take a trip to Sicily from your kitchen with this new cookbook that promises not only tonnes of mouth-watering recipes but a dose of history and culture too, alongside gorgeous stories on the island’s local producers and chefs. After a year and a half at the iconic St John restaurant he went on to work at Moro, before opening Trullo with his good friend and business partner Jordan Frieda in June 2010. For Tim Siadatan, of London restaurant Trullo, it was a tomato, eaten when he was 13 while on holiday with his family in Le Marche, Italy. Yes, I know what you’re thinking, “why would I even attempt to cook a recipe that’s designed to be cooked by a professional chef?

It’s a beautiful, sturdy hardback that will look great on your bookshelf and let everyone who visits your place know you’ve got impeccable taste.

Trullo is about enjoying every element of Italian cookery, whether that be putting on an impressive dinner party or simply mastering the perfect, silky pasta sauce. Sam and Sam Clarks’ first cookbook was an instant and enduring success when it was released in 2003 and its popularity has only increased since, selling over 100,000 copies to date. It opened to a flurry of critical acclaim that propelled Trullo into the spotlight, and the restaurant has since established itself not only as a favourite neighbourhood restaurant in Islington, North London, but also as one of the best Italian restaurants in the UK. In the Trullo Cookbook, Tim Siadatan, the chef behind Trullo and Padella, presents a British take on Italian cooking by marrying the best of Italian cuisine with the best of British produce. His restaurants have since garnered huge acclaim, and he has notched up two Bib Gourmand awards and further awards in The Times, Observer Food Monthly, Evening Standard and Time Out.I love how Tim explains different foods such as Bruschetta and even suggests ideas for different months.