Cover -- Dedication -- Title page -- Contents -- With abandon and restraint -- Between the bookshelf and the kitchen -- My pantry and other kitchenalia -- 1 Aperitivo -- The art of the aperitif -- My Gilda -- Parmesan and thyme biscuits -- Crisp, bubbly fried crackers with herbed chevre and salumi -- Sweet, salty and spicy nuts -- Tapenade -- Smoked trout rillettes -- Comte gougeres -- Fried zucchini blossom fritters -- Burrata with better tomatoes -- Pickled mussels on buttered bread -- Smoky eggplant with garlic, harissa, mint and feta, with yoghurt flatbreads -- 2 Some like it hot -- Season to taste -- Greens, feta and ricotta pie -- Bagna cauda with vegetables -- Korean vegetable pancake -- Pumpkin, leek and Gorgonzola galette -- Broccoli and white bean soup -- Cavolo nero and farinata soup -- Pappa al pomodoro -- Pumpkin, curry leaf and coconut soup -- Noodles with pork mince and black vinegar, chilli and soy dressing -- 3 Some like it cold -- The music in my kitchen -- Pissaladiere -- Fennel, mandarin and olive salad -- Baby cos Caesar salad -- Crisp leaves with peas and buttermilk herb dressing -- Leeks gribiche -- Radicchio chopped salad with chickpeas and Italian dressing -- Grilled eggplant with salsa verde, pomegranate and chevre -- Soba noodles with sesame dressing -- Salad of red capsicum, feta and white anchovies with za'atar pita -- Silken tofu with corn, garlic, chilli oil and breadcrumbs -- Shaved cabbage with pine nuts, currants and vinaigrette -- Crispy rice and trout salad with fish sauce dressing -- Fennel and pumpkin caponata with mozzarella -- Fish crudo with caper and French shallot vinaigrette -- 4 The great extenders -- Bread and her many companions -- Crostini -- Mayonnaise -- Tarragon and celery chicken sandwich -- Salad sandwich -- Sardine katsu sandwich with curry mayonnaise and lime -- Pan bagnat.

Small tins and salted things -- My sardine pasta -- One-pot pasta with lentil sugo -- Bean and chorizo stew (fabada) -- Rigatoni with cime di rapa and sausage -- Spaghetti alla Nerano -- Spaghetti with clams and tomato -- Casarecce with prawns, mint and pistachio -- Roasted garlic and sage pastina -- The nonna ratio -- Simple egg pasta dough -- Semolina pasta dough -- Tagliatelle Bolognese -- Cavolo nero and anchovy risotto -- Pici with smoky, spicy tomato sauce -- Polenta with sweet-spiced lamb ragu -- 5 The main event -- At home in three restaurants -- The chicken and the egg -- Zucchini frittata for one -- Poaching the perfect chicken breast -- Whole poached chicken with ginger-spring onion dressing and rice -- Poached chicken and freekeh salad with tarragon and lemon vinaigrette -- Chicken noodle soup with star anise, fish sauce and herbs -- Lentils and rice with jammy eggs and yoghurt -- Spatchcocked roast chicken on crouton -- Chicken paillard with sage, garlic and brown butter -- Chicken thighs with spiced ghee and yoghurt -- On herbs -- Salsa verde butter, two ways -- Sheet pan pizza -- Prawns with ginger and chilli jam -- Rainbow trout with red wine and borlotti beans -- Mackerel polpette -- Whole roasted flounder with curry leaf brown butter -- Blue-eye cod with clams, garlic and parsley en cazuela -- Beer-steamed clams with corn, miso and chilli -- Bistec empanizado con mojo (Crumbed Cuban steak with garlic mojo) -- Pancetta-wrapped pork neck roast -- Lemongrass grilled pork belly with cucumber and peanut salad -- Sausages with red-wine braised lentils and fennel salad with mustard dressing -- Turkish lamb meatballs with rice pilaf and yoghurt -- Sweet-and-sour cumin lamb shoulder with garlic yoghurt -- Beef daube with panisse -- Grilled steak with horseradish cream and tomato -- 6 The supporting acts -- Coaxing flavour from water.

Maple and miso sweet potato puree -- Zucchini alla scapece -- Roasted onions with blue cheese and walnuts -- Ghee roasted potatoes -- Long-cooked green beans -- Roasted cabbage with charred chilli and curry leaf butter -- Caramelised fennel gratin -- Grilled asparagus with pine nut salsa -- Long-cooked peas with tarragon and verjus -- Sweet-and-sour cabbage -- 7 Pastry and pudding -- Baking for karma -- Flaky pastry -- Sweet tart shell -- Vanilla bean creme diplomat -- Blood orange, rosemary and olive oil cake with citrus compote -- Cherry and walnut cake -- Apple and nut crumble cake -- Pineapple and coconut cake with cream cheese frosting -- Strawberry, ricotta and spelt loaf -- Raspberry and mascarpone tart -- Meyer lemon tart -- Fig and hazelnut frangipane tart -- Strawberries in rose with vanilla shortbread -- Plum galette with fennel creme Anglaise -- Blackberry and chocolate trifle -- Sticky toffee chocolate and prune cake -- Vanilla panna cotta with cherries -- Polenta chiffon cake with vanilla cream and strawberries -- Ricciarelli -- Coffee granite with whipped cream -- Apricot pavlova with apricot kernel cream -- Chocolate cake with dark chocolate and cream cheese frosting -- The pen and the wooden spoon -- How to cook an octopus... -- Acknowledgements -- Index -- Imprint.