Polpo Libro di Ricette / Recipe Book - SOLD OUT

2015-06-24-16.01.47-Polpo-A-Venetian-Cookbook-web-808x1024.jpg
2015-06-24-16.01.47-Polpo-A-Venetian-Cookbook-web-808x1024.jpg
sold out

Polpo Libro di Ricette / Recipe Book - SOLD OUT

75.00

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 bacaro 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; tiramisu; fizzy bellinis and glasses of bright orange spritz. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bacari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.

Add To Cart

The physical appearance of this book will give you a clue to its culinary intentions.  With beautiful, sparse layouts on thick, cream-colored paper, the feeling is one of refinement and simplicity but without pretensions.  The photographs are lush and deeply hued, but also casual.  My favorite element, besides the octopus on the cover, is the binding.  The cover has been stripped away, revealing the red threads of the binding and the word POLPO stamped directly on the exposed paper.  This playful element is practical as well, as it allows the book to lay very flat when opened, which hopefully it will be frequently!

Since POLPO's menu is inspired by the small wine bars frequented by locals in Venice, the recipes in this book are simple and based on seasonal market ingredients, with an emphasis towards what comes from the sea.  

"The menu in POLPO is uncomplicated, and the carefully researched dishes are all made with relatively few ingredients.  There is no show-off

cooking or complex technical artistry," writes author and POLPO owner Russell Norman in the introduction.  "We have a rule that a dish is ready to be put on the menu only when we have taken out as many ingredients as possible ... Most of the recipes have only three or four ingredients (not counting stuff you would already have in your larder) and some require no cooking at all; they are easy but delicious exercises in assembly."

• Who would enjoy this book? People who love and miss the simple bar food of Venice, people who like to have guests over for small plates and cocktails, people who appreciate good friends, good food and the good life wherever they can find it. This is not a complicated book but it still inspires a lush, celebratory approach to dining and entertaining that is deeply appealing.