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Theo Randall trained classically for four years before joining the River Cafe in 1989. After a year there, he went to Berkeley in California and cooked at Chez Panisse alongside Alice Waters for twelve months.
He returned to London with the Californian way of thinking about ingredients and stayed at the River Cafe for fifteen years, ten of them as head chef. During that period, the restaurant gained its Michelin star. Today he runs Theo Randall at the InterContinental on Park Lane.
The book contains 100 new recipes arranged as an Italian table is actually structured, meaning antipasti, primi, secondi, contorni and dolci. From light starters and handmade pasta to substantial main courses and desserts.
Throughout, it is about simplicity, authenticity and generosity, three words that appear in almost every description of an Italian cookbook and which are actually justified here.
Format: Hardback
Number of pages: 256
Language: English
First published: 2026
