Giuseppe's Italian Bakes: Over 60 Classic Cakes, Desserts and Savoury Bakes

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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.

Giuseppe Dell'Anno won hearts the world over when he was crowned winner of the Great British Bake Off in 2021. And last year, an italian contestant appeared amongst the 12 bakers, slowly but surely becoming a favourite not just of mine, but of the judges.

Sejal Sukhadwala probes the complex intersection of tradition and colonialism through the fascinating history of curry, from its association with Ayurveda – one of the world’s oldest holistic healing systems to its enduring popularity in contemporary British culture. 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. 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. There are helpful QR codes to load videos of tecniques to support baking as well as a list of suggested tools to have at hand and basic preparations (such as zabaione). The photography in the book is great (by Matt Russel), and the recipes are detailed, precisely measured and easy to follow.

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. 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. 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.

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. This cookbook by foraging expert Rachel Lambert combines two of her favourite things – wild plants and sugar.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. 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. 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. With gorgeous colour photos throughout and tips and tricks from the master of the technical challenge, bring a taste of the Italian bakery to your home with Giuseppe's Italian Bakes .

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. 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. 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. A year on, and just as the new 12 contestants pop up on our screens, Giuseppe’s first cook book is out, named Giuseppe’s Italian Bakes.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 ‘Taste’, Sarah Worth argues that taste is a sense that needs educating, for the real pleasures of eating only come with an understanding of what one really likes.