The legendary chef’s three most cherished cookbooks
Ottolenghi: The Cookbook
When this came out it really gave everyone a brilliant new look at how to prepare easy, healthy food. It demystified fresh food preparation – and I can’t tell you how many dinner parties I have been to since, that all seem to contain at least one of his recipes.
Elizabeth David: Italian Food
This book was well ahead of its time, published when you could only buy olive oil in chemists in the UK. It is still relevant for a UK audience now.
Anna Del Conte: Gastronomy of Italy
This is a book that is like a dictionary of all things Italian. Again – still relevant to everyone interested in Italian food.