Padella - by Tim Siadatan (Hardcover)

About the Book

"Recipes that are a joy to prepare and to polish off . . . Complimenti!" -Yotam Ottolenghi

From bold Italian chef Tim Siadatan, 100 recipes for true pasta lovers everywhere, from the freshest ravioli to the richest ragu--with a foreword by Jamie Oliver.

Book Synopsis

"Recipes that are a joy to prepare and to polish off . . . Complimenti!" -Yotam Ottolenghi

A Simple Bites Best Cookbook of the Year

From bold Italian chef Tim Siadatan, over 100 recipes for true pasta lovers everywhere, from the freshest ravioli to the richest ragu--with a foreword by Jamie Oliver.

Since its inception in 2016, Padella restaurant has set the standard for pasta in London and beyond, drawing long lines, big crowds, and global attention for its range of simple, innovative, expertly prepared Italian fare. Now, head chef Tim Siadatan will collect Padella's renowned recipes and aim them squarely at the home cook, marrying style and flavor to create the elegant yet accessible pasta book his worldwide fans have been waiting for. The recipes include both meat and vegetarian dishes and range from fresh, flat pasta recipes like Fettucine with Artichokes, Pancetta & Sage; filled pastas such as Tortellini of Veal & Pork in Brodo; baked pasta dishes like Mushroom Lasagna; and Gnocchi with Nutmeg Butter.

With recipes that are adaptable, accessible, flavor-forward, and deeply satisfying, Padella is set to become your go-to book for perfect pasta every time.

Review Quotes

"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!" --Yotam Ottolenghi

"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." --Jamie Oliver, from the foreword

"This book is a master class in pasta making." --The Splendid Table, "The Weeknight Kitchen" newsletter

"This sleek book shares recipes from Siadatan's popular London pasta restaurant Padella and amplifies the chef's philosophy that to prepare pasta is to show love . . . The recipes in each chapter - everyday, slow, special, filled and fresh - are rich with flavor and knowledge, allowing cooks to serve up restaurant-quality dishes at home. Pasta novices can look to Padella for guidance; those with more experience will be inspired." --Minnesota Star Tribune

"Perennially popular . . . Hand-rolled pasta is the star of the show and the accompanying sauces are full of flavor." --Michelin Guide, on Padella restaurant

"Padella stands out. You'll find me in a corner [of the restaurant] 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." --The Guardian, on Padella restaurant

"London's favorite fresh pasta restaurant . . . it [serves] excellent - some of the city's best - fresh pasta." --Eater, on Padella restaurant

"A favorite among the pasta-obsessed . . . It's perfect for a comforting carb fix." --Conde Nast Traveler, on Padella restaurant

"Exquisite . . . A sexy, gorgeous book. Flavour-forward pasta dishes serve up a buffet of comfort food between the two luxurious black velvet book covers. Perhaps the ultimate pasta cookbook? Would make a stunning gift." --Simple Bites

"Celebrates classic and inventive pasta dishes inspired by London's famed Padella restaurant. The cookbook covers fresh pasta techniques, sauce pairings and simple but delicious recipes, designed to make Italian cooking accessible to all." --Cleveland Plain Dealer

"Destined to be thick with oil-splatter like all the most beloved cookbooks, Padella stands out as one of the most stunningly produced books of the year." --Bea Carvalho, Waterstones Head of Books

"Tim Siadatan spent decades studying the way Italians cook and eat before opening one of the U.K.'s most acclaimed pasta restaurants. The recipes within this handsome volume (Pici Cacio e Pepe, Rigatoni with Spicy Pork, Tomato Ragu and Stracciatella) are written with home cooks in mind, with dried pasta alternatives if you're not up for rolling your own." --The Atlanta Journal-Constitution

About the Author

Tim Siadatan has become synonymous with bold Italian cooking since he graduated from the first intake at Jamie Oliver's Fiteen. 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. 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 favorite neighborhood restaurant in Islington, North London, but also as one of the best Italian restaurants in the UK. In 2016, the duo opened their second restaurant, Padella, a fresh pasta bar in Borough Market that immediately saw queues around the block and hordes of adoring fans. 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. He lives in Somerset, Britain.