Padella

Recipes that are a joy to prepare and to polish off. They’ve bottled up the Padella magic and made it available to us all. Complimenti! * Yotam Ottolenghi *
Even in food-stuffed Borough, Padella stands out. You’ll find me in a corner with an expression of glazed lust, hoovering up worms of pici like a deranged cuckoo. And I’ll have already put in an order for a second plateful. * Marina O'Loughlin, Guardian *
Probably the best pasta in London * A.A. Gill, Sunday Times *
It’s a formula that should be everywhere, but is actually rarer than hen’s teeth. * Grace Dent, Evening Standard *
Tim has taken the Italian approach to heart and you see that in all the food he creates. It’s nothing short of a joy. . . Every recipe has heart and soul, whether it’s a quick everyday pasta or something a bit more decadent and special. . . Not just a beautiful food experience, but also an exciting one. * Jamie Oliver *
The infectious charm of this singular cook is found on every page in every dish of pasta served with the accompanying recipes. Bravo Tim, a joy * Jeremy Lee *
An extremely handsome, useful and inspiring book. Grounded in tradition and the elemental simplicity of pasta but also truly original and thrilling * Rachel Roddy *
Padella offers the best pasta in London, and this book is a must have for every pasta lover around the world * Laura Jackson *
Pure Joy * Keira Knightley *
Pasta dishes that would make any nonna nod in approval. The book is a must-have and Padella is a must-visit * Chris Bianco *
Better start making some pasta! * Jessie Ware *
Game-changing tricks that will take your pasta from average to exceptional * Independent *
Chef-author Tim Siadatan offers essential pasta intel ... If you want us, we’ll be in a blissful carb coma * Observer Food Monthly *
From vongole to linguine with anchovy and garlic, easy dishes from cult pasta restaurant Padella in London * The Times *
London’s hip Italian haunt Padella showcases the best regional pasta dishes – and thanks to its new cookbook you can try them at home * Mail on Sunday *
Padella’s most beloved dishes – including the iconic cacio e pepe, obviously – are all present and correct, and a reminder of why Padella fans return time and time again * Waitrose Food Magazine *
Tim Siadatan, a graduate of Jamie Oliver’s Fifteen restaurant, knows what people want, as the perma-queues outside Padella, his restaurant in London, show only too well. Master making pasta and the cooking basics in this book and you have the key to every dish from pesto, or crab and chilli, to lasagne made with slow-cooked veal shin, all written by a master of his craft. * Tony Turnbull, The Times *