POLPO: A Venetian Cookbook (Of Sorts)

Product Information

I have managed to put together mezze meals before with the help of a friend or two, but it's always rather stressful. Then Matteo gave us each a glass of dessert wine and a buttery bussola biscuit from Burano, an island across the lagoon.

Our chefs create seasonal specials throughout the year taking advantage of the abundance of wonderful produce available which sit alongside the classics on themenu. Raw fish is a speciality, and my trio of minced salmon, lightly seared tuna with finely chopped cucumber and sea bass (€2 each) with tomatoes, prepared right in front of me, were melt-in-the-mouth fresh – the best thing I ate in Venice.

With their incredible cookbook, The Groundnut Cookbook, out this summer and featuring recipes inspired by and inherited from their East and West African heritage, we find out everything you need to know about dynamic London trio Duval Timothy, Folayemi Brown and Jacob Fodio Todd. A few winding streets back from the canal is the grand Frari basilica, home to Titian's tomb and at least two of his greatest works.

The book also features matt gold on the cover, and photography from Jenny Zarins is used throughout. On more than 20 visits to Venice, Polpo owner Russell Norman has trawled the back-street bacari, the small bars where locals pop in for a glass of wine and a snack, to find inspiration for Polpo. A luscious cookbook of little known Venetian specialties from one of London's hottest restaurants, accompanied by luminous photographs.An essential cookbook that deserves a spot on every kitchen shelf, especially for those who not only have a love of inventive book design, but for everyone out there with an interest northern Italian cooking, focusing on simple, fresh ingredients, and the liveliness of quintessentially Italian flavors. Critics and food aficionados have been flocking to this understated bacaro where Russell Norman serves up dishes from the back streets of Venice.