Who’s the author? Theo Randall is one of the UK’s leading Italian food experts. He began his career at London’s celebrated River Café, where he worked for many years before becoming Head Chef and helping to establish its reputation as one of the country’s most influential Italian restaurants.

Following time spent cooking at Alice Waters’ renowned Chez Panisse in California, Theo opened his own restaurant, Theo Randall at the InterContinental in London. He has since built an international restaurant presence and become a familiar face on British television through appearances on programmes including Saturday Kitchen, MasterChef, Sunday Brunch and Lorraine. He is also the author of the cookbooks Pasta and My Simple Italian.

What’s it about? Italian delicatessens are packed with ingredients that can transform everyday cooking, from exceptional olive oils and cheeses to cured meats, preserved vegetables and artisan pasta. In The Italian Deli Cookbook, Theo Randall shows how to make the most of these store-cupboard staples with 100 approachable recipes inspired by family cooking and Italy’s rich food traditions.

The recipes are organised around classic deli ingredients, making it easy to explore new flavours and build confidence using products that are now widely available in supermarkets and specialist food shops. Whether you’re looking for a quick lunch, a simple supper or an impressive dish for entertaining, Theo demonstrates how a handful of carefully chosen ingredients can deliver maximum flavour with minimal fuss.

Alongside the recipes, readers will find beautiful photography throughout and a directory of notable Italian delicatessens from around the world. The result is both a practical cookbook and a celebration of the ingredients that make Italian cooking so irresistible.

Perfect for: Home cooks who love Italian food and want to create simple, flavour-led dishes using quality storecupboard ingredients.