For the Love of Food

Paul Ainsworth has spent a lifetime working in Michelin-starred kitchens - from Restaurant Gordon Ramsay in London to his own restaurant No6 in Cornwall. Working with quality produce and alongside the UK's best chefs, he's learnt that seriously good food and comforting classics are key to a truly flavourful life. 'A fabulous debut book that makes you hungry' - ANGELA HARTNETT OBE 'Dish after dish that you want to cook again and again. A must-have book for every home cook' - TOM KERRIDGE At the heart of the Ainsworth Collection, is an ethos of good food and good people, and this generous approach is extended to the recipes that are collected in this debut cookbook that's been 18 years in the making. This is food that will leave you full, nourished and feeling content - they're crowd-pleasers to share with those you love cooking for time and time again. In For the Love of Food, Paul invites you into a world of warm, welcoming, and joyfully crafted dishes that redefine everyday enjoyment. This cookbook is a treasure trove for those seeking an elevated dining experience at home. Timeless table favourites are packed with gourmet flavour; effortlessly bridging the gap between traditional home cooking and restaurant quality-food. Think hearty mains with steaming, rich gravy and nostalgic desserts to be laden with custard - achievable for both seasoned chefs and aspiring home cooks alike. This refreshing cookbook is a curated collection of Paul's entire life work, each segment exploring a different chapter of his journey and the restaurants that have helped him grow. Serve up beloved Italian dishes like those at Caffè Rojano (BBQ Mackerel Bruchetta with Pesto Mayonnaise), savour herby pastas influenced by Paul's time at Restaurant Gordon Ramsay (Brown Butter Pumpkin Tortelli with Parmesan, Sage and Biscottii), relish unbeatable seafood dishes inspired by Paul Ainsworth at No6 (Whole Baked Lemon Sole with Camel Valley Sauce) and cosy up to comforting classics reminiscent of fireside moments at The Mariners (Toad-in-the-hole Ainsworth-style). Paul makes it simple, really - you can't go wrong when you've got a solid recipe, beautiful ingredients, and are cooking with love.