Bocca
Cookbook
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- $30.99
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- $30.99
Publisher Description
Authentic Italian recipes from the celebrated restaurant Bocca di Lupo.
Italy is a land of appetite, where life is embraced with passion, and food prepared with generosity and joy. But the cuisine is hard to define, as each region has its own rich culinary traditions - and so deep is the belief of locals that their food is the best, that often Italy's finest dishes are unknown from one place to the next.
Jacob Kenedy, a self-avowed culinary magpie, travelled the length and breadth of the country over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily.
The recipes in Bocca are a revelation, a portal to a side of Italy that is gritty, glamorous, seedy and mysterious. Be warned, this is a cookbook with teeth.
PUBLISHERS WEEKLY
Kenedy, noted chef of the acclaimed London restaurant Bocca and self-proclaimed Italophile, celebrates region-based Italian cuisine in this lavishly photographed and wholly appetizing collection. Dividing sections not based on meal but by cooking method and ingredients, Kenedy immediately sets this book apart from the multitude of other books on the subject. With hardly a marinara or tomato-based recipe in sight, he takes readers through the joys of raw eating and cured meats, with tempting recipes including Piedmont's lardo and walnuts. He also includes occasional sections on technique, such as cleaning artichokes and sausage making. Most will find Kenedy's dishes an unfamiliar combination of familiar ingredients such as Le Marche's fried olives stuffed with pork and veal, Lombardy's spinach and ricotta dumplings, and Sicily's grilled tuna with onions and oregano. He covers a wide array of fried, grilled, and roasted dishes including Lazio's roast suckling pig and wild asparagus and shrimp frittata. While Kenedy's recipes are instantly appealing, what makes them irresistible are the many gorgeous full-color photographs throughout. Items like Piedmont's bone marrow, Barolo, and radicchio risotto are mouthwatering and will drive cooks into the kitchen. Practical, attractive, and singular, this book will attract not only lovers of Italian cuisine but a host of cooks who are looking for solid new dishes to share with family and friends.
