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Bocca: Cookbook Hardcover – 6 Jun 2011

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Product details

  • Hardcover: 480 pages
  • Publisher: Bloomsbury Publishing (6 Jun. 2011)
  • Language: English
  • ISBN-10: 140880753X
  • ISBN-13: 978-1408807538
  • Product Dimensions: 18.9 x 4.5 x 24.6 cm
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (32 customer reviews)
  • Amazon Bestsellers Rank: 110,033 in Books (See Top 100 in Books)

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Product Description

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)

Book Description

Authentic Italian recipes from the celebrated restaurant Bocca di Lupo

Inside This Book

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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.6 out of 5 stars
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Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Giusto W on 27 Jun. 2011
Format: Hardcover
This is not the first cookbook with authentic Italian recipes, nor is it the most comprehensive. But it is the first to fully convey the joy to be had from the most typical of dishes, from all over Italy, in their most honest form. Each dish is honoured with a paragraph about what exciting memories and sensations it evokes in the author, then instructions for the recipe that are always clear and concise, never pedantic (which would be un-Italian), and a full-page photograph. And its greatest strength is that the recipes are so well chosen. Jacob Kenedy has spent a great deal of time, attentively, in Italy, and perhaps his not being Italian helped to him to be a better judge of what is most special over all; he can select recipes from anywhere in Italy without the interference of the local pride and prejudice that almost defines a true Italian. He makes this point in his book. But I think it has helped him in another way too: he has no anxiety about the humble origins of much Italian food (much of the best Italian food), as so many Italian-born chefs do. In fact his mission has been to glorify the most robust and basic aspects of Italian cookery, convinced that they are what make it specially satisfying and evocative. He is right, of course, which accounts for the success of his Bocca di Lupo restaurant. And this is also what should make this book such a success - it is a restaurant cookbook and yet the recipes will work at home, because they derive only from how Italians actually eat at home (if they are lucky).
Kenedy happens to have put affectionate emphasis on the cooking of Lazio, which is perhaps the simplest, and most maligned of Italian regional cuisines - maligned especially by trendy Romans - and the most adaptable to home kitchens abroad.
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5 of 5 people found the following review helpful By EFP on 27 Mar. 2012
Format: Hardcover Verified Purchase
I just love this book. Having bought it due to the fact that it was so cheap secondhand, I'm amazed that anybody would consider selling it once they owned it. There are loads of Italian cookbooks out there but what I like especially about this one is that it entices you with a few familiar dishes (in particular in the pasta section) and some that require minimum preparation, but also gives you a few challenges in terms of technique (sausage making!) and ingredients. Plus, it is so well written and enthusiastic about food that even tripe sounds quite tempting to a tripophobic. If you are interested in learning more about cooking the more unusual bits of animals, then this is a good place to look. It also have a really nice section on frozen desserts. I have a feeling this is going to be one of my most used cookbooks.
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3 of 3 people found the following review helpful By E. Dalton on 23 Aug. 2013
Format: Hardcover Verified Purchase
Bocca di Lupo, Jacob Kennedy's restaurant in London, serves fine modern Italian cuisine. The flavours and textures of the food are authentically Italian, which is a rarity.

In this book, Bocca, Jacob Kennedy has sought to maintain those exacting standards.

The chapters are divided into Raw, Cured/Sausages, Fried, Pasta, Risotto/Soup, Stews, Grilled/Pan-Fried, Roasts, Sides, Desserts/Biscuits, Frozen Desserts and Drinks/Cards.

The recipes are written in a style which is similar to that used in three of the four bibles of traditional Italian cookery (Il Cucchiaio d'Argento, Il talismano della felicità and Il grande libro della cucina italiana in oltre 5000 ricette regionali: [la più completa raccolta della nostra tradizione gastronomica] (Quest'Italia)), the earlier La scienza in cucina e l'arte di mangiar bene, which I have reviewed separately, being the exception. Where Jacob Kennedy departs from the Italian style, it is to add further instruction for those less familiar with Italian cookery techniques, e.g. "Do not move the polenta during this time."

Moreover, the practical advice extends beyond the kitchen to ingredient selection, such as "Humungous [porcini] should be avoided, as their porous underside will have become slimy and nasty.
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1 of 1 people found the following review helpful By SwedishMike on 11 Dec. 2014
Format: Hardcover Verified Purchase
This is a big old book that manages to interest and enthuse from the first page to the last. It is clear that the author burns for his cookery in general and Italian food in specific.

The recipes are divided into 12 sections and go from the raw to drinks via pasta, stews and others. Interspersed are small passages that informs you about what you are about to encounter and the recipes also have a personal reflection and/or information that adds more depth to it.

Reading this makes you feel like you were sitting in a kitchen talking to the author as he tells you how to cook the dishes and at the same time regales you with various tidbits about Italy, Italian cooking as well as his own journey to this book.

The selection of dishes is very wide and ranges from the easy to the very advanced - there is something for (almost everyone) in this one. It won't be hard to create menus for many different occasions and seasons from it.

I highly recommend it.
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