Valeria Necchio

For its compelling prose and the breadth of knowledge it distills. A pleasure to read, and an extremely useful resource on vegetables.

Same as her Vegetable Book, but on fruit, thus even more exciting for those who, like me, are fond of fruit dessert.

First published in 1891, it's the bible of traditional Italian cooking.

A collection of Anna's best Italian recipes, all introduced by her assertive prose.

For its seasonal, simple recipes and engaging tales hailing from all regions of Italy.

A book covering many Italian classics, from ciabatta to panettone, through clear introductions and solid, straighforward recipes.

The starting point for anyone interested in learning more about Italian cooking, from one of the most influential food writing voices of all times.

With stories and recipes busting with Mediterranean flavours, this book is especially wonderful to read and cook from during the summer months.

Evocative writing and inspiring seasonal recipes bound to a kitchen garden we all wish we had.

A substantial tome celebrating the simple yet flavour-bursting, Italian-inspired recipes that made The River Café famous worldwide.