Polpo: A Venetian Cookbook (of Sorts) (Anglais) Relié – 5 juillet 2012
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Revue de presse
Wonderful ... the dishes are simple, with relatively few ingredients, but they're inspired. The grilled courgettes with toasted breadcrumbs, for instance, was sublime. The pages of my book are already smeared with olive oil and egg; a good sign (Melanie McDonagh Evening Standard)
A marvellously useful guide to anyone who actually wants to cook (Cary Gee Tribune)
A present for the greedy gourmets in your life (Observer)
Delicious (Mail on Sunday)
Gorgeous (Daily Mail)
Like a trip round the bars and bacari of Venice (Independent)
A delight for its goodies from Venice and beyond, beautifully presesnted in a book that (hallelujah) lies flat on the kitchen surface (Lisa Markwell Independent)
Definitely the design classic of 2012 --(Irish Times)
Praise for the restaurant:
'It is inspiring when done this well' -- Daily Telegraph
'Simply the best value in the West End' --AA Gill, Sunday Times
'A brilliant Italian bacaro in London's Soho' --Jay Rayner, Observer
Présentation de l'éditeur
This series follows six complete novices who turn their backs on their stable careers, risk their life savings, all for the dream of a new life.
Tucked away in a backstreet of London's edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious.
The 140 recipes in the book include caprese stacks, zucchini shoestring fries, asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with wet walnuts and beets, crispy baby pizzas with prosciutto and rocket, scallops with lemon and peppermint, mackerel tartare, linguine with clams, whole sea bream, warm octopus salad, soft-shell crab in Parmesan batter with fennel salad, walnut and honey semifreddo, tiramisù, fizzy bellinis and glasses of bright orange spritz.
With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.
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Je conseille vivement.
Great book, I bought it returning from Venice, cichetti are divine, risottos are explained in details without gossiping "culinary" phrases.
It's simple or complicated but everything I tested till now is perfect.
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The book is divided into the following sections:
Cicheti (Small Snacks, such as Smoked Salmon, Horseradish and Dill Crostini)
Breads (Stracchino, Potato, and Rosemary Pizzetta; Stracchino, Fennel Salami, and Fig Bruschette)
Fish (Soft-Shell Crab in Parmesan Batter and Fennel Salad)
Meat (Rabbit, Sage, and Apricot Terrine)
Vegetables (Panzanella; Grilled Zucchini Salad)
Desserts (Chocolate Salami)
Gazetteer (a short guide to some of Venice's wine bars and restaurants).
The recipes look like they will be surprisingly easy to make. I plan to make Rocket and Walnut Pesto Crostini, Spinach, Soft Egg and Parmesan Pizzetta, Burrata with Lentils and Basil Oil, Garlic and Chilli Prawns, Warm Autumn Fruits with Amaretto Cream, Cavolo Nero, Gnocchi and Pecorino Romano, and Tiramisu Pots, to name a few. The recipes all look pretty delightful, it is difficult to decide just what you will make first.
So now for the bad news. First of all, the ingredients/ instructions are given in a mixture of metric and English. eg. 120g cooked cotechino, 1 X 400g tin of chickpeas, 160 degree C/ Gas 3 setting for the oven, 50 ml vodka, 85g caster sugar, 4 tablespoons of olive oil. So fire up your calculator and brain, or get a digital scale that measures in metric and English. A few of the ingredients might be difficult to find, for example salt cod and monksbeard, but the recipes really make you want to go through the trouble of finding it. Secondly, the very beauty of the book cause me issues. I used to hate to write in any book, even cookbooks. I have gotten over that and make my own notes now, and this book screams for me to transfer the metric temps, etc. into English units and scribble them in. However, this book is such a work of art, I truly hate to mess it up by writing in it.
I actually purchased a copy to give to my mother during the holidays it was so beautifully done.
This is a work of art from beginning to end. The binding is sewn opens to lay flat which is just gorgeous in person and really makes this volume stand out amongst my other cookbooks!
And as if that unique and beautiful detail wasn't enough, there are full color images of the dishes, and they are gorgeous! Absolutely swoon worthy. The recipes themselves are mouthwatering and not too complicated, surprisingly! I think most can be easily followed by any intermediate home chef. The ingredients are accessible for the most part and not so outlandish and bougie that you'd have to make a trek to a specialty shop for them, but the combinations are ingenious.
This book had everyone drooling over the holidays and is a new favorite among everyone I know!
Perfect for any fan of italian cooking, as well as bibliophiles who can appreciate a well thought out, visually beautiful book.
I can easily see this becoming not only a regular go-to, but also a family heirloom. Which is definitely something you don't find everyday among the masses of cookbooks published every day!