Bocca: Cookbook

by Jacob Kenedy

Bocca di Lupo is an Italian trattoria with an international reputation. Tables are booked months in advance by diners from around the world who are seeking chef Jacob Kenedy's unique take on Italian cuisine.

In "Bocca," Kenedy brings his own brand of Italian regional cooking out of the restaurant and into the home. Kenedy's cooking is simple and delicious, covering the full range of regional specialties: Tuscan porcini soup, Venetian tagliatelle with pigeon ragu, Lazian asparagus and prawn frittata, Sicilian fried mullet, and Neapolitan coffee with zabaione. Organized by food group (pasta, soups, stews, roasts, etc.), with over 200 recipes, this book has been designed by the renowned Caz Hildebrand, best known for her work on Nigella Lawson's books. It includes 250 sumptuous photographs of Italy and Kenedy's delectable dishes.

For fans of Andrew Carmellini, Mario Batali, the Frankies (Spuntino), and Giada de Laurentiis, for foodies who must have the next "it" chef's cookbook, and for lovers of great Italian cuisine, "Bocca" will be essential reading.

Genres: Cookbooks, Food, Cooking, Nonfiction, Italy

484 pages, Hardcover

First published June 6, 2011

About the author

Born in London in 1980 to an artistic family (his mother is the renowned artist, Haidee Becker, father a cellist, David Kenedy), he was educated at Westminster School and then St John’s, Cambridge. In the second year of his degree he read History and Philosophy of Science, and in his third Disease, Society and Sexuality – a study of the relationship between man, medicine and disease. In the long Oxbridge holidays he worked in the Moro kitchens, or consulted on the Moro cookbooks. Despite his academic background, his love for food is primarily emotional rather than intellectual. His parents and grandparents are keen cooks, and his earliest memories are of food. His cuisine, and his understanding of gastronomy in general, is passionate and informed.



Jacob trained both at Moro (London, under Sam & Sam Clark), and at Boulevard (San Francisco, with Nancy Oakes). He has consulted closely on all the cookbooks published so far by either restaurant, and considers himself incredibly privileged to have worked in their kitchens. He helped Oliver Rowe to open Konstam in Kings Cross before starting a venture of his own.



In 2008 he opened Bocca di Lupo with his partner, Victor Hugo. The restaurant has achieved outstanding reviews and continues to become ever busier – every week feels like the best week ever, until bettered by the following. The restaurant turns away more customers than it is able to accommodate, and seems to be making the vast majority of guests very happy indeed whilst dining at its tables.

Reviews

[Dray · Rating 3 out of 5]

This cookbook gets high marks for being very original with unique flavor combinations I have not seen elsewhere. I marked it down a bit because there is little for the vegetarian here. The recipes are also on the complicated multistage side, which is Ok but probably outside the reach of many (they are pros after all!). I very much liked that all components had their own recipe attention. Another restaurant to visit if possible, they obviously love food.

[Mabel · Rating 4 out of 5]

Strong italian pride, variety of recipes from all over italy along with a few anecdotes and historical stories. Wish there were a few more pictures to see what the dishes look like but enjoyable.

[Rebecca · Rating 4 out of 5]

Some really delicious sounding recipes in here but rather up-himself style of writing, some of the chapter introductions sounded more like poetic philosophising on the meaning of baking etc than anything else.... I fully enjoy the wonder, magic and peace of cooking but talking about it in those terms just made me snort! (I guessed that he'd studied philosophy before looking at his profile on goodreads...) However, some really really delicious recipes that I will certainly be trying out, including a beef and peppercorn stew and a neapolitan easter tart/cake that's made with ricotta and winter grains, yum yum!

[Vuk Trifkovic · Rating 4 out of 5]

It's basically the 'Moro' approach (where Kenedy used to work anyway), perfectly transposed to Italy. And it works so well - great recipes, looking beyond cliche, passionately and expertly explained...

[Emily D · Rating 2 out of 5]

Too much tripe and offal.