It’s a collection of traditions and memories, and will very much please anyone wishing to learn more about our culinary traditions but also those who like me, wish to bring back some ‘home’ feel to our expat life. Through his step-by-step recipes, Giuseppe guides you through making breads, panna cotta, tiramisù, rum baba, Sicilian cannoli and, of course, pizza, among many other delectable treats. Yet, once I started flicking through the pages and the photos, I couldn’t help but feel like I wanted to read it through and bake from it, starting from things I had never baked before. Through his step-by-step recipes, Giuseppe guides you through making breads, panna cotta, tiramisu, rum baba, Sicilian cannoli and, of course, pizza, among many other delectable treats.

The word has origins in ancient India, but its adoption by Portuguese and British colonisers saw curry reinterpreted in the west to encompass an entire cuisine, prompting many Indians to reject the term outright. This cookbook by foraging expert Rachel Lambert combines two of her favourite things – wild plants and sugar.Whether you’re in the countryside or the city, there are all sorts of delicious plants growing around you – just waiting to be found and picked. A thoughtful consideration of taste as a sense and an idea and of how we might jointly develop both. Through his step-by-step recipes, Giuseppe guides you through making breads, panna cotta, tiramisù, rum baba, Sicilian cannoli and, of course, pizza , among many other delectable treats. Including jams, ice creams, cookies, cakes, cordials and more, this is a seriously sweet collection of wildly tasty desserts. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.

Join James Crowden as he embarks on a journey to distil the ancient origins of cider, uncovering a rich culture and philosophy that has united farmer, maker and drinker for millennia. There are curries on almost every continent, with a stunning diversity of flavours and textures across India alone, and many more interpretations the world over, including in Indonesia, Malaysia, Japan, Trinidad and the curry capital of the UK, Bradford. Growing up in Italy and learning to cook at the side of his beloved chef-father, Giuseppe has mastered everything from focaccia to amaretti , each with his own signature twist on the classics of Italian baking. The secret to becoming healthier, losing weight, living a pain-free and energetic life and healing the planet has nothing to do with counting calories, reducing portion sizes or feeling deprived – the key is re-learning how to eat like a human.

In his professional life he is an engineer; he grew up in Italy and now lives in Bristol, UK, with his wife and three children. In Giuseppe's Italian Bakes, his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savoury recipes.

Her recipes take you through the seasons, introducing you to the bounty out there to discover – from blackberries, sloes and elderflowers to yarrow, sorrel and even Japanese knotweed. We already have plans for the next two bakes and wish me luck because they are both tricky (minne and sfogliatelle). In Giuseppe's Italian Bakes , his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savoury recipes.In ‘Giuseppe’s Italian Bakes’, his first cookbook, Giuseppe shares his skill, knowledge, and love of baking through over 60 new sweet and savoury recipes. I do admit, I have watched all series of Bake Off, and despite the intentions, did not stop when BBC sold it off either.