[- Jamie Cooks Italy -]

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Escape to Italy with Jamie's new cookbook . . .

Jamie returns to cooking the food he loves the most, getting right to heart of the Italian kitchen in his ultimate go-to Italian cookbook. He shows you that truly authentic Italian cooking is simple, beautiful and achievable.

'An irresistible collection of classic Italian recipes, trusty old favourites like carbonara and ragu sitting alongside more inventive dishes including baked tiella rice with mussels or turbot al forno.
An essential purchase for any fan of Italian cuisine' Daily Express

Jamie's Channel 4 series Jamie Cooks Italy is on every Monday at 8:30pm . . . find all of the recipes and more inside.
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This wonderful, best-ever collection of recipes, deliver on big flavours and comfort; a celebration of truly great Italian food you'll want to cook for yourself, your friends and your family. From this week's episode . . .

· SEMOLINA TEARDROP DUMPLINGS that you can treat just like pasta with NONNA MERCEDES' FONDUTA, a creamy fontina cheese sauce.

· SEMOLINA TEARDROP DUMPLINGS with ROASTED RED ONION AND BACON with fresh sprigs of rosemary and Parmesan cheese.

· PANISSA RICE, a hearty, autumn dish with tomatoes and red wine, smoked pancetta, salami and borlotti beans.

· SAUSAGE AND RED WINE RISOTTO. This ruby red risotto is both comforting and luxurious flavoured with Barolo wine for a lovely pink hue.

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Featuring 140 recipes in Jamie's fuss-free and easy-to-follow style, the book has chapters on Antipasti, Salads, Soups, Pasta, Rice & Dumplings, Meat, Fish, Sides, Bread & Pastry, Dessert and all of the Italian basics you'll ever need to know.

Jamie fell in love with Italian food 25 years ago. Now he's sharing his ultimate recipes, a mixture of fast and slow cooking, famous classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and parties. VIVA L'ITALIA!

Don't wait, buy Jamie Cooks Italy now, and be the first to try food that will transport you straight to the landscapes of Italy.

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