Catherine Phipps

Food writer and author

I think the whole concept of this book is genius - we are always told to match pasta type to sauce but no one has explored it quite in this way. The design is gorgeous of course, so it's a pleasure to browse through but what takes me back to it again and again is the recipes. Easily my favourite Italian cookery book.

Clare Heal

Chef, food writer and fermentation expert

I did a stage (fancy chef-speak for work experience) at Jacob’s restaurant Bocca di Lupo which taught me a lot. So I’ll always be grateful for that. But I love the way he writes too. A little hint of arrogance - flip but firm - means you totally trust him and makes following instructions easy.

Lizzie Mabbott

Author of 'Chinatown Kitchen' and Hollow Legs

Will Beckett

Co-founder of Hawksmoor

Emily Elsen

Owner & Founder, Four & Twenty Blackbirds

Russell van Kraayenburg

Writer