- Hardcover: 480 pages
- Publisher: Bloomsbury USA (November 15, 2011)
- Language: English
- ISBN-10: 1608194884
- ISBN-13: 978-1608194889
- Product Dimensions: 7.8 x 1.8 x 9.9 inches
- Shipping Weight: 3.4 pounds
- Average Customer Review: 7 customer reviews
- Amazon Best Sellers Rank: #287,700 in Books (See Top 100 in Books)
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Bocca: Cookbook Hardcover – November 8, 2011
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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.
Top customer reviews
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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.
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.