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. Giuseppe Dell'Anno won hearts the world over when he was crowned winner of the Great British Bake Off in 2021. 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. 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. 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.

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. Including jams, ice creams, cookies, cakes, cordials and more, this is a seriously sweet collection of wildly tasty desserts. 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. 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. We already have plans for the next two bakes and wish me luck because they are both tricky (minne and sfogliatelle).I do admit, I have watched all series of Bake Off, and despite the intentions, did not stop when BBC sold it off either. This cookbook by foraging expert Rachel Lambert combines two of her favourite things – wild plants and sugar. Our conversations are filled with a dizzying array of approaches to and perspectives on our relationship with food. 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.

Yet, once I started flicking through the pages and the photos, I couldn’t help but feel like I wanted to read it through and bake from it, starting from things I had never baked before. 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. 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. The photography in the book is great (by Matt Russel), and the recipes are detailed, precisely measured and easy to follow.A thoughtful consideration of taste as a sense and an idea and of how we might jointly develop both.

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). 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 .

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 Giuseppe's Italian Bakes, his first cookbook, Giuseppe shares his skill, knowledge and love of baking through over 60 new sweet and savoury recipes. 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.

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.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. 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. 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.