2017 • Ryland, Peters & Small

2017 • Ryland, Peters & Small



2015 • Ryland, Peters & Small

2015 • Ryland, Peters & Small

BUY U.S.   |   BUY U.K.

2010 • Simon Wheeler

2010 • Simon Wheeler

Fit Fast Flavours for Busy Bodies

2011 • Quadrille

2011 • Quadrille

Flash Cooking on Video

Laura Santtini. Flash Cooking: Fit Fast Flavours for Busy People. Quadrille. October 2011.

Laura's Cookbooks


Laura Santtini is among the world’s leading experts in flavor and an award-winning cookbook author. Much of her passion for food came from her Italian grandmother, as well as her parents, who over thirty years ago launched the renowned London restaurant, Santini Belgravia.


Laura has translated her passion into four cookbooks:

Laura's PASTA SECRETS (Ryland Peters & Small, 2017)

At Home with Umami (Ryland Peters & Small, 2015)

Flash Cooking: Fit Fast Flavors for Busy People (Quadrille, 2011)

Easy Tasty Italian (Sterling Epicure, 2010)


Laura Santtini Cookbook Awards

At Home with Umami • 2015 NPR | Top 11 Cookbooks of 2015
Easy Tasty Italian •  2009 Guild of Food Writers | Jeremy Round Award for Best First Book



RELEASE DATE: May 16, 2017 • Ryland, Peters & Small

Pasta is one of the most satisfying things in the world—whether coated in a rich tomato-based ragù, doused in fragrant herb pesto, or smothered in creamy carbonara sauce. Pasta has many merits: it is inexpensive, quick to make, and works both as an everyday staple or a dinner party showstopper.

Italian-born Laura Santtini is an author with a background in the rich culture and heritage of Italian cooking, but also a truly modern understanding of methods and ingredients popular with home-cooks today. Laura’s approach is that the heart of each dish is down to the sauce, it can then be paired with anything from spiralized vegetables, quinoa or gluten-free pasta for a healthy mid-week supper to hand-made tortellini at the weekend. 

The book opens with ‘The Principles of Pasta’: an accessible guide to making and cooking pasta, which also explains dried versus fresh, pasta alternatives and how different pasta shapes work with each sauce; a key then recommends pairings.

The dishes are then divided into Quick and Easy with stunners such as Pepper and Parmesan and Lemon Artichoke Pesto. Vegetables and Fungi comes next with an umami-rich Wild Mushroom Ragu and a delicious Pumpkin, Sage and Salted Ricotta. Following this is Fish and Seafood with a Salmon Carbonara as well as luxurious affairs like Asparagus and Scallop. In Meat and Poultry are Best-ever Meatballs, Spicy ‘Nduja Sausage and a hearty Duck Ragu. Flip to the Creamy and Cheesy chapter to find earthy Gorgonzola and Walnut and zesty Saffron and Zucchini.

At Home with Umami

NPR Lists Laura's New Cookbook among top 11 for 2015


FOOD | T. Susan Chang • December 16, 2015

EXCERPT    |  "Until relatively recently the very concept of umami was unfamiliar outside of Japan, even though no one would dispute the popularity of dishes made with ingredients we now know to be "high in L-glutamate": cured meats, fermented foods, cheeses, soy products — not to mention those poster children of umami, tomatoes and anchovies. But umami awareness has risen precipitously, and British restaurateur and food entrepreneur Laura Santtini launched a full-blown brand by hitching her wagon to the "fifth taste." In 2010 she introduced "Taste #5 Umami Bomb" to the global condiment market — all the savory flavors of umami, in a squeezable tube. Her cookbook, however, doesn't simply push the product. It's an eclectic collection of recipes that hop from country to country — croquetas and hamburger and rendang to madeleines and cheesecake. Each one turns up the volume on umami via anchovies, tomatoes, miso, Parmesan, nutritional yeast, whatever it takes. You can serve them up with an explanation about the fifth flavor if you like — or you can just quietly keep eating, before you lose your chance at seconds."

PreviewS from "At Home with Umami"