Discover a world full of books!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Read online the first chapters of this book!
All characters reduced
POLPO - A Venetian Cookbook (Of Sorts) - cover

POLPO - A Venetian Cookbook (Of Sorts)

Russell Norman

Publisher: Bloomsbury UK

  • 0
  • 2
  • 0

Summary

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.

Other books that might interest you

  • The Flavors of the Ayurveda - 70 Vegetarian Recipes - cover

    The Flavors of the Ayurveda - 70...

    Hemangi Devi Dasi

    • 0
    • 2
    • 0
    The Flavors of the Ayurveda is a journey into the science of using food not only as preventative medicine but also as a cure. It offers tasty medicine in the form of alluring recipes, as well as practical tips for those who wish to utilize this ancient knowledge in their own kitchens to preserve or regain their health, and the health of their loved ones.
    Show book
  • Scents and Flavors - A Syrian Cookbook - cover

    Scents and Flavors - A Syrian...

    Charles Perry

    • 1
    • 2
    • 0
    Delectable recipes from the medieval Middle EastThis popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them.Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses.  With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike.An English-only edition.
    Show book
  • Authentic Mexican Recipes - cover

    Authentic Mexican Recipes

    Olivia Smith

    • 1
    • 2
    • 0
    Mexican cuisine is as complex as other ancient cuisines, such as those of Indian Cuisine, China and Japan, with techniques and skills developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.
     
    In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible.
     
    Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, swiss chard, mushrooms, jitomate (red tomato), green tomato, etc. Other traditional vegetable ingredients include chiles, huitlacoche (corn fungus), huauzontle, and nopal (cactus leaves) to name a few.
     
    European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits.
     
    Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.
     
    Here you will find more than 50 mexican recipes anyone can make and enjoy.
    Show book
  • Keto Summer Cookbook - 75 Low Carb Recipes Inspired by the Flavors of the Mediterranean - cover

    Keto Summer Cookbook - 75 Low...

    Elizabeth Jane

    • 0
    • 2
    • 0
    ​Stay true to your keto & paleo diet, but add the essence of the Mediterranean with delicious recipes from a cuisine that is accessible, flavorful and heart healthy. And no pasta involved!
     
    Burning fat on the keto diet doesn't have to be dull and tasteless. Infuse your low-carb recipes with the tastes and texture of the Mediterranean.
     
    Let bestselling keto author, Elizabeth Jane, guide you on how to adapt your keto diet to fill it with the flavors of summer and create light but satisfying meals that are both portable and perfect for days spent being active in the sun and heat.
     
    Summer Keto Cookbook includes:
     
    A variety of keto dishes with Mediterranean flavors, inspired by the cuisines of those in Greece, Italy, Spain and southern France.
     
    Low-carb recipes for every occasions from appetizers and salads that are perfect for picnics to meat and seafood recipes that are ideal for barbecues.
     
    Full nutritional information, making it easy to manage your diet
     
    A beautiful user-friendly cookbook with artistic illustrations and photos
     
    Summer Keto Cookbook is the 11th book in Elizabeth Jane’s hugely successful keto and low carb series.
     
    If you are looking for a way to stay true to the keto diet while surrounded by the high-carb temptations of summer socialising, Elizabeth Jane’s Summer Keto Cookbook has all the answers you have been looking for.
     
    Buy the Summer Keto Cookbook today and enjoy a lighter, fresher approach to your keto diet!
    Show book
  • Heirloom Kitchen - Heritage Recipes and Family Stories from the Tables of Immigrant Women - cover

    Heirloom Kitchen - Heritage...

    Anna Francese Gass

    • 1
    • 1
    • 0
    A gorgeous, full-color illustrated cookbook and personal cultural history, filled with 100 mouthwatering recipes from around the world, that celebrates the culinary traditions of strong, empowering immigrant women and the remarkable diversity that is American food. 
     
    As a child of Italian immigrants, Anna Francese Gass grew up eating her mother’s Calabrian cooking. But when this professional cook realized she had no clue how to make her family’s beloved meatballs—a recipe that existed only in her mother’s memory—Anna embarked on a project to record and preserve her mother’s recipes for generations to come.  
    In addition to her recipes, Anna’s mother shared stories from her time in Italy that her daughter had never heard before, intriguing tales that whetted Anna’s appetite to learn more. Reaching out to her friends whose mothers were also immigrants, Anna began cooking with dozens of women who were eager to share their unique memories and the foods of their homelands. 
    In Heirloom Kitchen, Anna brings together the stories and dishes of forty-five strong, exceptional women, all immigrants to the United States, whose heirloom recipes have helped shape the landscape of American food. Organized by region, the 100 tantalizing recipes include: Magda’s Pork Adobo from the PhillippinesShari’s Fersenjoon, a walnut and pomegranate stew, from IranTina’s dumplings from Northern ChinaAnna’s mother’s Calabrian Meatballs from Southern Italy 
    In addition to the dishes, these women share their recollections of coming to America, stories of hardship and happiness that illuminate the power of food—how cooking became a comfort and a respite in a new land for these women, as well as a tether to their native cultural identities. 
    Accented with 175 photographs, including food shots, old family photographs, and ephemera of the cooks’ first years in America—such as Soon Sun’s recipe book pristinely handwritten in Korean or Bea’s cherished silver pitcher, a final gift from her own mother before leaving Serbia—Heirloom Kitchen is a testament to empowerment and strength, perseverance and inclusivity, and a warm and inspiring reminder that the story of immigrant food is, at its core, a story of American food.
    Show book
  • Season - Big Flavors Beautiful Food - cover

    Season - Big Flavors Beautiful Food

    Nik Sharma

    • 1
    • 5
    • 0
    There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!
    Show book