POLPO: A Venetian Cookbook (Of Sorts)

I lost my hardcover edition of this book and I just bought the kindle version because I missed it so much. The subtitle of this book is "A Venetian Cookbook (Of Sorts)" is perfect because the book contains many recipes that lovers of Italian foods from other regions of Italy will recognize and love, but the many photos of Venice, along with the "Gazetteer" and list of cafes and restaurants at the book's end, will have every lover of that city pining away for it.A visit to Venice notwithstanding, this cookbook is the next best thing. The unfussy, generally easy, and wonderfully delicious recipes evoke not only the flavors of Venice, but capture the languorous atmosphere of the city as well.One thing to note, however, is that the measurements in the book are metric. In the non-digital version, it was easy to make hand-written notes next to the amounts but that is neither as easy nor as practical to do in the digital version. At least not as far as I have discovered.Many of the recipes look deceptive because they seem way too easy. That, in many ways, is the genius of this book. It is the combination of flavors and often the method of preparation instead of the number of ingredients that make these recipes shine.Among my favorites:The Cicheti will up your appetizer game like crazy.- Bacalà Mantecato - I love salt cod and this preparation of it is one that I have thrown all others over for. It's better than any brandade de morue recipe I've made (no potatoes) and it is delicious.- Tuna & Leek Crostini - Guests went crazy over this. It's not beautiful but doesn't matter once you taste it. Using good tuna in olive oil is a must.- Smoked Salmon, Horseradish and Dill Crostini - another total guest pleaser.- Anchovy & Chickpea Crostini - very good and make-ahead.The rest:- Duck, Black Olive & Tomato Ragù - my husband loves duck, so I thought I'd give this a try. Oh, oh, oh. Worth the extra steps. A company-worthy dish if ever there was one.- The Gnocchi - I can't believe I made gnocchi that was so easy and so light on the first try. Why would I ever buy it again?- Basic Tomato Sauce - this is a delicious one. Make a lot to keep on hand for itself and for other recipes.- Walnut Pesto - Oh, my, is this good. If you like bitter flavors, this is your new pesto.- Roast Potatoes & Rosemary - a little bit of additional work is required but it makes for a creamy on the inside and crispy on the outside result. So good.- Cauliflower & Fontina Gratin - A flavor combo made in heavenPick any of the Pizzetta. They are all good and very easy to make. I'd get the book just for these.Desserts - The Blood Orange & Campari Cake made with Greek yogurt and almonds. Need I say more?Drinks - The Negronis, a spritz, a Bellini and the Elderflower Lemonade fully cover my desires in this department.I consider a good cookbook to be one that I get at least three recipes that I want to repeat over and over. This book goes far beyond that. With few exceptions, I eventually want to cook my way through every recipe, and I honestly can't say that about too many cookbooks.

You get a 'rush!' when you open it. For the artisan home chef, POLPO is a needful-thing that screams, "Open me!".First, the book's construction and print quality are over the top. It's in the tradition of the finest bookbinder's craft. The book is constructed with lay-flat, saddle-stitched binding. Cookbooks will not typically lay flat when they are opened. That's a problem for texts that are referred to often, like a cookbook. You want those kinds of books to lay flat on your counter.Second, the recipes are spectacular and home cooking friendly.I've had my eye on POLPO since reading a chef's review some years ago. It's been on my wishlist ever since. It's a Xmas gift for the chef in my life. It's a knock-down beauty.

Enjoyed this cookbook - a well presented, clear concise, excellent recipes. Easy to read and easy to follow the recipes. Interesting binding as well.

I'm not talking about the contents of the book now, just the physicality of it. It is very cool and unique. The binding is very striking. It is a hardback book but it has no spine. The binding is open and very minimal. It doesn't feel any less secure, but it is very distinct.As a professional chef I am thoroughly impressed by the recipes. I haven't made anything from the book, but my training and education let's me unpack and visualize recipes when I read them. I highly recommend this book.

I've had this book on my wishlist for a while and am so beyond glad that I finally purchased it! It is absolutely gorgeous!I actually purchased a copy to give to my mother during the holidays it was so beautifully done.This is a work of art from beginning to end. The binding is sewn opens to lay flat which is just gorgeous in person and really makes this volume stand out amongst my other cookbooks!And as if that unique and beautiful detail wasn't enough, there are full color images of the dishes, and they are gorgeous! Absolutely swoon worthy. The recipes themselves are mouthwatering and not too complicated, surprisingly! I think most can be easily followed by any intermediate home chef. The ingredients are accessible for the most part and not so outlandish and bougie that you'd have to make a trek to a specialty shop for them, but the combinations are ingenious.This book had everyone drooling over the holidays and is a new favorite among everyone I know!Perfect for any fan of italian cooking, as well as bibliophiles who can appreciate a well thought out, visually beautiful book.I can easily see this becoming not only a regular go-to, but also a family heirloom. Which is definitely something you don't find everyday among the masses of cookbooks published every day!

I bought this cookbook for my fiance for his birthday. In addition to being interested in food and cooking, he has a strong interest in design and layout because he has a background in journalism. This is a gorgeously laid out book with a unique binding and truly stunning photography and illustration. The recipes themselves are really intriguing. We have not had a chance to try any of them out yet, but my fiance already claims this as one of his favorite cookbooks (and he has many!) based solely on layout and aesthetics. The quality of the paper is superb - it has a linen-like feel and a great weight to it. The exposed/stitched binding is really lovely to look at and makes it stand out from other books on our shelf. It really has the feel of a hand-crafted or expensive item, something you pass on to your kids or hold onto for a lifetime of cooking. Would definitely recommend this to anyone looking for a unique and standout gift for a food-lover in your life!

As a frequent (every winter) visitor to Venice, I know this food.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.

The photography, the actual book construction that shows it’s binding and the recipes that are easy to follow (if you have access to the ingredients!).

I've had this cookbook for a couple of years now, and it's one that I never get bored of. The recipes are simple, sometimes labour intensive, but always give you amazing flavour in the end results. It's a proper fancy cook book too, one that you can read from time to time to just salivate over the pictures of food. If you love the Polpo restaurants, and love authentic northern Italian food then you'll love this cookbook. Be warned - there aren't many pizza or pasta recipes here! But there are some awesome fish and rabbit ones to try for those who are more adventurous.

A very good book for Italian cooking, with something a little bit different. Just reading it takes you right back to Venice, lovely illustrations also.

Being apart from friends in lockdown made me turn to recipes I had shared with them at a previous New Year.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!