Caroline Conran

Food writer

At last an Italian cookbook that has the heartbeat of Italy - Georgio Locatelli, like a surgeon, travels deep into the essential core of Italian food and cooking - revealing more and more its love of spareness, simplicity and the importance of perfect ingredients. I think this is a book that can be used by both chefs and cooks, and is especially for those of us who will travel miles to get the right kind of mozarella.

Felicity Cloake

Food writer and author

Though I generally steer clear of chef cookbooks, this one is a joy from start to finish, from the beautiful essays on ingredients to the recipes themselves. Rarely short, but always worth the extra effort.

Anna Colquhoun

Cooking teacher, food consultant and writer

In contrast, slightly 'cheffy' recipes with multiple steps, but worth it for the extremely delicious food they produce. Have used many times with great success.

Jacqui Pickles

Chef

Giorgio Locatelli a tome of a book to delve into and get lost for a while - with obvious input from Dan Lepard - another great writer and baker.

Jenny Hartin

Cookbook critic

A stunning must-have book on the beauty and simplicity of true Italian food.

Will Beckett

Co-founder of Hawksmoor

Paul Wilson

Founder & managing director Mr Wilson restaurant concepts

Martin Boetz

Cooks Co-op

Charles Campion

Critic and Author

Mark Hix

Chef, restaurateur and food writer

Alice Fotheringham and Catherine Gazzoli

Director (Alice) and Founder (Catherine) of Baby's Taste Journey

Jemma Wilson

Founder of Crumbs & Doilies and star of the YouTube channel, Cupcake Jemma

Nikki Werner

Food writer

Julian Baggini

Freelance writer

Borra Garson

Literary agent

Stephen Bull

Chef