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Bocca: Cookbook [Hardcover]

Jacob Kenedy
4.7 out of 5 stars  See all reviews (28 customer reviews)
RRP: £30.00
Price: £24.00 & FREE Delivery in the UK. Details
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Book Description

6 Jun 2011
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.

Frequently Bought Together

Bocca: Cookbook + POLPO: A Venetian Cookbook (Of Sorts) + Barrafina: A Spanish Cookbook
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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: 20 x 25.4 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (28 customer reviews)
  • Amazon Bestsellers Rank: 65,393 in Books (See Top 100 in Books)

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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 (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.7 out of 5 stars
4.7 out of 5 stars
Most Helpful Customer Reviews
18 of 18 people found the following review helpful
5.0 out of 5 stars Enthusiastic, Authentic, and Clear 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
5.0 out of 5 stars Love it to bits 27 Mar 2012
By EFP
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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1 of 1 people found the following review helpful
5.0 out of 5 stars Truly authentic modern Italian cuisine 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."

The range of recipes spans the country, from the Bicerin (Piedmont) through Tortellini in Brodo (Emilia-Romagna) to Caponata (Sicily).
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3 of 4 people found the following review helpful
Format:Hardcover
For foodies who must have the next "it" chef's cookbook, and for lovers of great Italian cuisine, Bocca will be essential reading and very well laid out recipes with stunning photographs.
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 ragù, Lazian asparagus and prawn frittata, Sicilian fried mullet, and Neapolitan coffee with zabaione. Organized into food groups (pasta, soups, stews, roasts, etc.), with over 200 easy to follow recipes.
Great for the people who love healthy cooking.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Excellent book and service
Published 1 month ago by samantha key
5.0 out of 5 stars Get out what you put in
This a beautiful cookbook that is as inspiring as a visit to the restaurant.

Don't expect 200 pasta recipes however. Read more
Published 4 months ago by headandneck
5.0 out of 5 stars Bocca Cookbook
It is a wonderful book and was recommended to me by my daughter, a chef, who rated it very well too
Published 9 months ago by clasim
5.0 out of 5 stars Excellent book
Inspiring recipes and very well written cookery book. It also is well formatted and easy to browse, read and study.
Published 10 months ago by Floss
5.0 out of 5 stars Great Book
Excellent italian food with a difference. Recipes easy to follow. Gelato a dream ! Not for the novice cook, a little experience and confidence would help.
Published 11 months ago by Mrs MM Chamberlain
5.0 out of 5 stars Beautiful Bocca Italian cookbook
Just like the 1980s hit by Duran Duran - you will be 'hungry like the wolf' when you see these recipes from across Italy, gorgeous collection to create in the kitchen to share with... Read more
Published 13 months ago by Diane West
2.0 out of 5 stars Don't believe the hype
If you have heard all about Bocca or even had a meal there, Id leave it there if I was you.
A little prententious and not very good recipes is how I would describe this book. Read more
Published 21 months ago by stoveboy78
5.0 out of 5 stars Bocca Cookbook
Easy to read, witty and beautifully illustrated; the Bocca Cookbook is a delight. Jacob's recipe for caponata is more complicated than those I have tried previously, but the... Read more
Published on 13 Aug 2012 by Jane Singleton
5.0 out of 5 stars Not so much a cookbook more a way of life
This is not so much a cook book, more a way of life. You could live from this one book and eat wonderfully for the rest of your life. Read more
Published on 1 Aug 2012 by Liz
5.0 out of 5 stars So good I bought it twice
A fantastic book. I decided I needed one in the UK and one in the house I rent in Italy. Well worth buying as it gives an unusual take on Italian cooking together with great... Read more
Published on 18 Feb 2012 by christinewherever
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