Every plate that leaves the kitchen at 64 Old Compton Street starts the same way, with pasta made by hand in the morning, ingredients sourced with care, and Italian classics cooked, tested and perfected day after day. At Home with Nima is founder Nima Safaei's first cookbook, and it gathers those same recipes for you to cook at home.
Inside the kitchen at 64
64 Old Compton Street opened in 2023 with one ambition: to serve Italian food in Soho the way founder Nima Safaei has always wanted it served, with handmade pasta, classics made with authentic Italian ingredients, and a menu that runs from pasta through to pizza. The space itself, designed with rich colours and antique touches, feels less like a restaurant and more like walking into someone's beautiful home, with a community of locals, neighbours and theatre-goers who fill the room most nights of the week.
The book is an extension of that, gathering the recipes from our kitchen and rewriting them to work in yours as reliably as they work in ours.
Try them at 64, then cook them at home
Three recipes from At Home with Nima sit on the 64 menu, so you can taste them with us before cooking them in your own kitchen:
Pistachio tiramisu, served as one of our desserts at 64, with the recipe published in the book for the first time.
Burrata, plated at the restaurant with heritage tomatoes and basil pesto, and in the book paired with grilled peaches, prosciutto and basil for a summer-led version at home.
Beef lasagna, a firm favourite on our mains menu, with home-cook cousins in the book through Nima's Vegetarian Lasagne and a Ham and Artichoke Lasagne built for autumn.
Inside the book
At Home with Nima is built around the seasons, with the forty or so recipes moving through the year across four chapters: Summer Sun for the lighter, herb-led plates; Falling into Autumn for slow-cooked comforts; Wintery Nights for the festive table; and Springing into La Primavera for the first warm-weather lunches. There is also a long opening section on the staples Nima keeps in his own kitchen, alongside the four techniques he treats as his Italian foundations, which are fresh pasta, ciabatta, focaccia, and a classic tomato sauce.
A few more of the dishes you'll cook from it:
Stuffed Focaccia, set in the middle of the table for everyone to share
Pea and mint risotto, bright and green for the start of summer
Crab linguine, paired with a glass of Vermentino
Cacao cake with cherries and mascarpone
Italian cocktails, including the Negroni Sbagliato and the Classic Bellini
Where to buy At Home with Nima
At Home with Nima is on sale from 9th July, with copies available when you visit us at 64 Old Compton Street, or to order online.