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

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This cookbook by foraging expert Rachel Lambert combines two of her favourite things – wild plants and sugar. 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. 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. 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.

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. 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.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.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. 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. 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. 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.

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