Trullo

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Even if you don’t like offal, the book will still appeal, with recipes for pici cacio e pepe; pappardelle with fennel sausage ragu; steamed and grilled chicken legs; whole baked turbot with poached leeks and aioli; chopped beef fillet with anchovy, parmesan and melted gruyere; cannellini beans and king cabbage with panetta; upside-down blood orange cake; and salted caramel ice cream.

From fluffy cakes to crispy biscuits, perfectly proofed bread to mouth-watering desserts, find every kind of baking cookbook from the best in the game.

When the pici are cooked, remove them from the water and add to the saucepan with the butter and pepper. What’s it about: Trullo presents a British take on Italian cooking, marrying the best of the Italian cuisine together with British produce. 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. 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.

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. If you’re only really fussed about replicating the food element, then all you’re going to need is the Black Axe Mangal cookbook. Recipes for TC menu specialities are present (look out for the hefty cheese toastie) as well as more typical Italian bangers like aubergine parmigiana. Rene Redzepi and David Zilber are the people responsible for cobbling this nerdy, in-depth guide together.Illustrated with gorgeous photographs to instruct and delight, Nigellissima shows how we can all bring the spirit of Italy into our kitchens and onto the plate, pronto. And you can still feel like you’re eating food ina proper Italian trattoria without splashing out: a simple plate of Tuscan pici(made from just flour and water) is as frugal – and delicious – as it gets. 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. Asma Khan’s Darjeeling Express is a wonderful restaurant with a wonderful ethos that you should absolutely eat at. Eventually I went and sat at the bar; I remember feeling quite nervous but excited at the same time [.

Most chefs have vivid food memories from their childhood that helped put them on the path to their chosen profession. 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. 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? As innovative and exciting as a meal at Noma would doubtlessly be, the recipes in this cookbook afford you a pretty exciting opportunity to try your hand at fermentation for yourself.Beautiful food photography, authentic recipes and profiles of local chefs and artisanal food producers unite in this unique collection. People who want to replicate the sensual experience of the River Cafe in our living rooms but haven’t got the foggiest idea of where to start. Mum would make mid-afternoon snackettes and one day she just sliced tomatoes and left them in the sun for a bit with some oil and salt [. Chef Lee Tiernan's Highbury restaurant is renowned for its punchy flavours and recipes for dishes like pig’s cheek and prune doughnuts and squid ink flatbread with smoked cod’s roe are just that. Restaurants are also truly magical things – they're like little distinct and separate worlds where you can go and lose yourself for a couple of hours and come out, blinking in the sun, with a sense of renewal and a newfound zest for life.