Ingredients matter
Good ingredients are worth choosing carefully. You do not need the most expensive option, but you do need one that tastes good.
MY RECIPES
A RECIPE IS AN INSTRUCTION. TASTE IS A DECISION.
Good food. Simple principles. No pretence.
FROM THE COOKBOOK
Recipes worth cooking
MY APPROACH
A RECIPE IS AN INSTRUCTION. TASTE IS A DECISION.
My principles
Four simple rules
Mise en place
Do the chopping, weighing and grating before you cook. Especially when pasta or risotto leaves you no time to hunt for a grater.
Food should be a pleasure
Cooking is not an exam. The point is to enjoy both the process and the meal—and, ideally, share it with someone.
Carbonara: do not improvise
Guanciale means guanciale. No bacon, no cream, and no random cheese.
Cook from your pantry
WHAT’S IN YOUR KITCHEN?
Select what you have. Discover recipes you can make now and those missing only one or two ingredients.
The book
A cookbook is coming
The printed cookbook and e-book will be available here at a later stage.