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Pasta Tricolore

Recipes in Green, White and Red
By Jacob Kenedy
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Brief Description
‘Page after page of divinely simple delicious recipes – Italian cuisine at its best’ – Michel Roux Jr. ‘A beautiful book full of brilliant pasta dishes you will want to cook immediately’ – Jay Rayner ‘A book to really fall in love with – I did!... Read More
Format: Hardback
$4999
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Releases 3rd November 2026 (Approx. Date) Pre-order  "Pasta Tricolore" now to secure your copy from our first shipment

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A compendium of every pasta recipe worth knowing distilled into the elemental categories of Green, White and Red.

A compendium of every pasta recipe worth knowing distilled into the elemental categories of Green, White and Red.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

‘Page after page of divinely simple delicious recipes – Italian cuisine at its best’ – Michel Roux Jr.

‘A beautiful book full of brilliant pasta dishes you will want to cook immediately’ – Jay Rayner

‘A book to really fall in love with – I did! The recipes are irresistible!’ – Claudia Roden

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A beautifully designed and photographed book with every pasta recipe worth knowing, distilled into the elemental categories of Green, White and Red. All chapters begin with the most basic (and arguably best) recipe for each colour – pesto for Green, in bianco for White, tomato for Red – then offer multiple riffs on the theme.

Neatly aligned with the tricolore of the Italian flag, the book is divided into three chapters with recipes including:

Green
Pesto Genovese, Pistachio pesto & courgettes, Peperonata, and Broccoli, cream & capers

White
Aglio, olio & peperoncino, Brown butter & sage, Carbonara, and Mushroom, sausage & cream

Red
Raw tomato sauce, Brown crab & cherry tomato, Aubergine meatballs, and Ragu Napoletano

With an appendix guiding you through all the pasta shapes and Jacob’s witty, irreverent writing throughout, Pasta Tricolore is a playful and truly original take on this mainstay of home cooking.

Book Details

INFORMATION

ISBN: 9781526678454

Publisher: Bloomsbury Publishing PLC

Format: Hardback

Date Published: 15 October 2026

Country: United Kingdom

Imprint: Bloomsbury Publishing PLC

Audience: General / adult

DIMENSIONS

Width: 148.0mm

Height: 210.0mm

Weight: 650g

Pages: 304

Collections

Cook Books & Recipes Cooking & Food Jacob Kenedy Non-Fiction Non-Fiction Pre-Orders Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date

About the Author

Jacob Kenedy was born in London in 1980 and continues to live there today. When he graduated from St John's, Cambridge, he was already a chef at Moro in London, and he continued to flit between the kitchens there and those at Boulevard in San Francisco, until taking a year out to travel round Italy. There he ate a great deal, and learned to make gelato at Gelatauro.

He opened Bocca di Lupo in a hidden backstreet in Soho's underbelly in 2008, and it has since been twice named London's best restaurant. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street. He is the author of Bocca, Gelupo Gelato and the co-author of The Geometry of Pasta.

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