cover image Bocca Cookbook

Bocca Cookbook

Jacob Kenedy. Bloomsbury, $45 (480p) ISBN 978-1-6081-9488-9

Kenedy, noted chef of the acclaimed London restaurant Bocca and self-proclaimed Italophile, celebrates region-based Italian cuisine in this lavishly photographed and wholly appetizing collection. Dividing sections not based on meal but by cooking method and ingredients, Kenedy immediately sets this book apart from the multitude of other books on the subject. With hardly a marinara or tomato-based recipe in sight, he takes readers through the joys of raw eating and cured meats, with tempting recipes including Piedmont’s lardo and walnuts. He also includes occasional sections on technique, such as cleaning artichokes and sausage making. Most will find Kenedy’s dishes an unfamiliar combination of familiar ingredients such as Le Marche’s fried olives stuffed with pork and veal, Lombardy’s spinach and ricotta dumplings, and Sicily’s grilled tuna with onions and oregano. He covers a wide array of fried, grilled, and roasted dishes including Lazio’s roast suckling pig and wild asparagus and shrimp frittata. While Kenedy’s recipes are instantly appealing, what makes them irresistible are the many gorgeous full-color photographs throughout. Items like Piedmont’s bone marrow, Barolo, and radicchio risotto are mouthwatering and will drive cooks into the kitchen. Practical, attractive, and singular, this book will attract not only lovers of Italian cuisine but a host of cooks who are looking for solid new dishes to share with family and friends. (Nov.)