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In his new book Theo focuses on what he loves best – a few top quality ingredients making perfectly balanced flavour combination – and offers over 100 recipes with simple methods that work in a home kitchen.
Let your oven do the work as James shows how cooking slowly is the perfect way to draw out flavours and textures, enabling you to produce mouthwatering dishes with minimum effort.
Francesco Mazzei hails from Calabria – the toe on Italy’s boot. His first book dishes up ‘80 terrific southern Italian recipes’ to introduce you to the glorious food of Southern Italy.
There’s something wonderful about food writer Olia Hercules. Exotic, earthy dishes, vibrant colours, big flavours. This is real cooking, written about with so much love … My present to myself.