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Antonio Carluccio's Simple Cooking
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Antonio Carluccio's latest book promises 'good reading, successful cooking and great eating', and duly delivers all of these.
Carluccio, whose culinary career has spanned more than 50 years, sagely advises using up leftovers, and keeping a basic (and affordable) larder of ingredients, plus a few pricier indulgences, then cooking them simply.
That may sound worthy, but the recipes, though ashamedly simple, are anything but dull. Who could turn down the likes of giant spaghetti with onion and anchovy sauce, fennel gratin, or risotto cooked with Carluccio's beloved porcini?
Ingredients lists are kept accordingly short and you can practically hear Carluccio's accented English as you read the instructions. Photography by Alastair Hendy is stylishly evocative, even painterly.
Susan Low, Time Out London Issue 2050: Dec 3-9 2009