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Bocca: Cookbook, by Jacob Kenedy
PDF Download Bocca: Cookbook, by Jacob Kenedy
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Bocca di Lupo is an Italian trattoria with an international reputation. Tables are booked months in advance by diners from around the world who are seeking chef Jacob Kenedy's unique take on Italian cuisine.
In Bocca, Kenedy brings his own brand of Italian regional cooking out of the restaurant and into the home. Kenedy's cooking is simple and delicious, covering the full range of regional specialties: Tuscan porcini soup, Venetian tagliatelle with pigeon rag�, Lazian asparagus and prawn frittata, Sicilian fried mullet, and Neapolitan coffee with zabaione. Organized by food group (pasta, soups, stews, roasts, etc.), with over 200 recipes, this book has been designed by the renowned Caz Hildebrand, best known for her work on Nigella Lawson's books. It includes 250 sumptuous photographs of Italy and Kenedy's delectable dishes.
For fans of Andrew Carmellini, Mario Batali, the Frankies (Spuntino), and Giada de Laurentiis, for foodies who must have the next "it" chef's cookbook, and for lovers of great Italian cuisine, Bocca will be essential reading.
- Sales Rank: #451852 in Books
- Published on: 2011-11-15
- Released on: 2011-11-08
- Original language: English
- Number of items: 1
- Dimensions: 9.93" h x 1.75" w x 7.81" l, 3.25 pounds
- Binding: Hardcover
- 480 pages
Review
'Jacob Kenedy is almost a prodigy' Evening Standard, Fay Maschler 'Bocca di Lupo might just be Britain's best Italian' Terry Durack, Independent 'The dishes are rustic, regional, absolutely untranslated, utterly authentic, unbelievably winning' Giles Coren, The Times
About the Author
Jacob Kenedy was born in London in 1980 and still lives there today. When he graduated from St John's College, Cambridge he was already a chef at Moro, and continued to flit between the kitchens there and those at Boulevard in San Francisco for ten years. In 2008 he opened the critically acclaimed Bocca di Lupo, twice awarded London's best restaurant. You can find him at the stove there most days of the week. In 2010 he opened Gelupo, a gelateria and delicatessen in the same street, which made a lot of people very happy, and in the same year co-authored The Geometry of Pasta.
Most helpful customer reviews
6 of 6 people found the following review helpful.
Not simple but diverse
By wogan
`Bocca" is a cookbook for those who are determined to cook everything from scratch, those wanting authentic recipes and especially passionate cookbook collectors. It has more than 200 recipes in it, which are nowhere the easiest to prepare. Much of that lies in the ingredients such as; a lengthways half farmed rabbit, the feet and head of a pig, cured pork fat, large octopus, lambs brain, pigeon or tripe.
Recipes included are; raw, cured/ sausages, fried, pasta, risotto and soup, stews, grilled and pan fried, roasts, sides, desserts, cookies, frozen desserts and drinks, including different coffees. An interesting introduction explains the love of this Italian food and its diversity. Pictures are included for some of the dishes; many other photos are included of Italy, Italian markets and the ingredients themselves. There is also a story about each dish and possible substitutions.
There are information pages inserted about such things as mozzarella and sea urchins, roasts and stews, cured sausages and sausage making.
One reason to like this book is the lesson it gives in making authentic Italian dishes, even if you do not want to make your own salame. If you could find a good butcher you would be able to obtain many of the ingredients. With some substituting you can gain a glimpse of these dishes. Some we found quite enticing: chickpea corn fritters, tagliolini au gratin with shrimp and treviso, pappardelle with chicken liver ragu, and duck cooked like a pig.
These are not the easiest dishes to prepare in some cases, but if you are an experienced cook who wants to expand your repertoire, other than the ingredients they would not be a huge challenge either; nor will many of the dishes be to everyone's taste; but for those who wish to get out there and explore and expand their cooking skills this would be an interesting project.
4 of 4 people found the following review helpful.
Voted Food and Wine Best of the Best 2012
By C. Back
This book is a joy to read and the recipes that i have tried are delicious.
To the people that have problem with cookbooks that are too hard.... All i can do is offer the advice that i used to ascend my culinary career. Start simple, obviously, but not so simple that you are insulted or bored. Sandra Lee and Sunny Anderson are two cooks/authors that start slow but produce nice results.Alton Brown is another GREAT resource for info/recipes/learning how to cook. Once you get brave pick up a new magazine or two, to further broaden your horizons. I am saddedned when i see a great book brought low because it is above the skill level of the reaader. Don't keep it. Take the offending book back and get one to your liking. Then you can tell us what you think of the new easier to use book.
The title of my post says it all really; with the hundreds of commercial and non commercial cook books out per year. To be declared one of the best by Food and Wine Magazine is prestigious.
0 of 1 people found the following review helpful.
Outstanding Cookbook a MUST for Italian Cooking
By Nina S
Bocca is a cookbook that should be in everyones home. The author, Jacob Kenedy has recipes that are easy to follow and uses few ingredients for the most part. Each recipe produces delicious authentic dishes. His style of writing is a pleasure to read too. Chef Kenedy is the proprietor and chef at his award winning restaurant in London's Soho district. In addition to the recipes and beautiful photos of Italian ingredients, he includes other things Italian including a card game he played with his Grandmother after a long Sunday banquet. His recipe for gelato is sensational too!
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