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POLPO: A Venetian Cookbook (Of Sorts) (English Edition) 1er Édition, Format Kindle
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.
Description du produit
Biographie de l'auteur
Russell Norman spent four years running some of London's most venerated restaurants in the Caprice Holdings group, before turning his back on the high life, getting a tattoo of an octopus on his back and setting up his own place in scruffy Soho. Fusing the energy of New York with the cuisine of Venice, it was an instant hit. POLPO has been followed in quick succession by Polpetto, da Polpo, Spuntino and Mishkin's among others. Russell Norman lives in London.
With 140 recipes of Venetian dishes from London's most buzzing restaurant, published by Bloomsbury in May 2012, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.--Ce texte fait référence à l'édition hardcover.
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 --Ce texte fait référence à l'édition kindle_edition.
Détails sur le produit
- ASIN : B07FH7M9PX
- Éditeur : Bloomsbury Publishing; 1er édition (23 juillet 2018)
- Langue : Anglais
- Taille du fichier : 142181 KB
- Synthèse vocale : Activée
- Lecteur d’écran : Pris en charge
- Confort de lecture : Activé
- X-Ray : Non activée
- Word Wise : Activé
- Nombre de pages de l'édition imprimée : 324 pages
- Classement des meilleures ventes d'Amazon : 227,542 en Boutique Kindle (Voir les 100 premiers en Boutique Kindle)
- Commentaires client :
À propos de l'auteur
Meilleures évaluations de France
Un problème s'est produit lors du filtrage des commentaires. Veuillez réessayer ultérieurement.
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.
Mon préféré en tous cas, qui détrône dans mon cœur celui que j’adore de Valentina Harris.
Nous explorons des recettes depuis plus de quatre ans: proportions justes, saveurs franches, simple en application mais résultats toujours surprenants, nets, purs... à recommander!
Meilleurs commentaires provenant d’autres pays
This book illustrates better than others I have that Italian food is not actually about simplicity. What is realised is that the pairing of ingredients is genius beyond all other world cuisines, but the putting it together remains deceptively simple.
The food is relaxed, slow paced and gentle.
This book captures the essence of Italian food, and once the Italian life philosophy is understood, then the cooking can begin. What I love about this book is that the essential understanding is written prior to the cooking beginning. Italian food isn't just about the food, and this is captured here perfectly, for those that understand.
For a casual cook that just wants an Italian cookbook, there are better recipe books that just give instructions on the food, but for me, this and the Four Seasons book (did everyone get the Vivaldi joke?) are the best food and recipe books I own.
I recognise the food - the cicchetti culture - it isn't just Italian food, it's more Italian than that. Only someone that lived this Italian dream, but was enough of an outsider to see it, could have written this.
If you sometimes have Aperol spritz in the afternoon, Campari spritz before dinner, Chianti in the evening, and have a Grappa after a meal, then this (these) books are for you (us). We are no longer outsiders alone.
One thing I should mention is that this book has front and back hard covers but no conventional spine - I checked with my friends!
Polpo made me happy and brought back lovely memories of different visits to Venice and wonderful parties.
The illustrations of Venice will make you want to travel there when next you can and the recipes will transport you there for now!