A beautifully designed and photographed book with 60 recipes celebrating the idea that, fundamentally, there are only three pasta sauces: Red, White and Green.
All chapters begin with the most basic (and arguably best) recipe for each colour – tomato for Red, in bianco for White, pesto for Green – then offer multiple riffs on the theme. Master the basics and you’ll have unlocked all pasta sauces worth cooking.
Neatly aligned with the tricolore of the Italian flag, the book is divided into three chapters with recipes including:
Red
Raw tomato sauce, Brown crab & cherry tomato, Aubergine meatballs, and Ragu Napoletano
White
Aglio, olio & peperoncino, Brown butter & sage, Carbonara, and Mushroom, sausage & cream
Green
Pesto Genovese, Pistachio pesto & courgettes, Peperonata, and Broccoli, cream & capers
With an appendix guiding you through all the pasta shapes and Jacob’s witty, irreverent writing throughout, The Trinity of Pasta is a playful and truly original take on this mainstay of home cooking.
The Trinity of Pasta
Jacob Kenedy
A beautifully designed and photographed book with 60 recipes celebrating the idea that, fundamentally, there are only three pasta sauces: Red, White and Green.
Material available
Rights Sold
All Rights Available
Book Details
Imprint: Bloomsbury Publishing l Publication date: October 2026 l Format: 210 x 148 mm | Extent: 224 l Word Count: 40,000
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. br br 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 iBoccai and the co-author of iThe Geometry of Pasta.i
