- Also check our best rated Cookbook reviews
Bocca: Cookbook Hardcover – 6 Jun 2011
Customers who bought this item also bought
What other items do customers buy after viewing this item?
Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
'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)
Authentic Italian recipes from the celebrated restaurant Bocca di LupoSee all Product description
Top customer reviews
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. It is great to see because this is food that has never had much exposure, and these days it is rare enough to find even in Rome; now foreigners will discover the joys of guanciale, fave, and pecorino, just as Romans have turned their noses up at them.
Really, it has become hard even in Italy for a foreigner to eat like this; Italian food is so often adulterated by what is expected of foreign tastes, and by the pointless anxiety of Italian chefs to seem modern, that unless you are invited into a local home, or you are lucky enough to stumble into a trattoria so dingy that it repels the average tourist, you are unlikely to see plates like those in Bocca. That is the last benefit of Bocca: it will show you what to look for in Italian food. (Sometimes Kenedy also directs you to where to find it, in different Italian cities.)
Lastly, mention should be made of the dessert section which, though necessarily more complicated, is excellent, and obviously where a great deal of Kenedy's enthusiasm has been directed.
If you want to know what it is like to eat well in Italy, and how you can eat like that wherever you may be, you should get this book.
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). Jacob Kennedy has not shied away from using ingredients common in Italian cookery, but less commonly used or often underrated in the United Kingdom, such as squid ink, tripe, bone marrow and sweetbreads. I was delighted to find his sublime Sanguinaccio, a dessert-style blood pudding made with pig's blood, Marsala, dark chocolate and pine nuts, on page 382.
As befits a restauranteur whose now also has a gelateria (Gelupo), there are also several ice cream recipes.
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.
Would you like to see more reviews about this item?
Most recent customer reviews
Don't expect 200 pasta recipes however.Read more
Look for similar items by category