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POLPO

POLPO

A Venetian Cookbook (Of Sorts)

by Russell Norman
Hardback
Publication Date: 05/07/2012
  $55.00
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.
ISBN:
9781408816790
9781408816790
Category:
National & regional cuisine
Format:
Hardback
Publication Date:
05-07-2012
Language:
English
Publisher:
Bloomsbury Publishing PLC
Country of origin:
United Kingdom
Pages:
320
Dimensions (mm):
265x180x30mm
Weight:
1.13kg
Russell Norman

Russell Norman is an award-winning restaurateur, writer and broadcaster, and the founder of the POLPO restaurant group. Norman's book POLPO - A Venetian Cookbook (of Sorts) was published by Bloomsbury and won Waterstones Book of the Year 2012.

In 2014 he presented The Restaurant Man, a six-part prime-time documentary for BBC2, and his second book SPUNTINO - Comfort Food (New York Style) won the 2016 Guild of Food Writers Award for best food and travel book. He is a contributing editor for Esquire magazine and writes a monthly column as 'The Accidental Cook'.

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