Venice: Four Seasons of Home Cooking

by Russell Norman

A beautifully designed cookbook with easy, seasonal Italian recipes - perfect for any foodie!Russell Norman returns to Venice - the city that inspired POLPO - to immerse himself in the authentic flavours of the Veneto and the culinary traditions of the city. His rustic kitchen - in the residential quarter of the city where washing hangs across the narrow streets and neighbours don't bother to lock their doors - provides the perfect backdrop for this adventure, and for the 130 lip-smacking, easy Italian family recipes showcasing the simple but exquisite flavours of Venice.The book also affords us a rare and intimate glimpse into the life of the city, its hidden architectural gems, its secret places, the embedded history, the colour and vitality of daily life, and the food merchants and growers who make Venice so surprisingly vibrant.'Russell Norman is among the brightest stars of the British food scene' Esquire'Offers a rare insight into the beating heart of the city' i

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Travel

284 pages, Kindle Edition

Published March 29, 2018

Reviews

[Becky · Rating 5 out of 5]

To anyone who knows me, it will be no surprise that I love this book. It is full of recipes that transport me right back to my favourite place on earth, beautiful images of Venice at rest and at work and short passages that describe the city with a depth of feeling that I share. The recipes seem authentic and yet easy to recreate and I can't wait to try some out myself. Maybe, if I am lucky, in la Serenissima herself.

[Helen · Rating 4 out of 5]

"The four seasons", but not Vivaldi's, rather a frame for a roughly thematic cookery book inspired by what is available seasonally in Venice, with a lot of lovely photographs and stories which make this a delightful book to browse. Obviously what is available in Venice by season is not going to be easy to procure everywhere, but there is plenty of scope for adapting many of these recipes. I am not a fan of shellfish, or indeed any fresh fish requiring messy procedures, so some of these are not for me, but there are certainly plenty of other ideas and some useful tips which I hope to put into practice. Captures some of the magic of Venice, too (as the author has stayed for extended periods, getting to know the local markets and learning from the locals).

[Louise Marley · Rating 4 out of 5]

I really enjoyed the author's descriptions of Venetian life. There is also a good mix of recipes and a section on how to make basics at the end.

[Amber Marie · Rating 5 out of 5]

WARNING!

This recipe book will ruin restaurants for you. What was once a pleasant experience will feel like throwing your money down the drain, but with less washing up.

I can't speak from experience of cooking these recipes. Because, for me, cooking is akin to the water features guests are subjected to in Guantanamo bay.

However, I wouldn't be able to leave a 5* review without the selfless due diligence of taste-testing the recipes. You're welcome.

[Leanne · Rating 5 out of 5]

This is one of the rare cookbooks I own that I don't just look at the pictures and wonder, who could actually make that? And turn to again and again to cook out of! David Tannis is the only other chef whose cookbooks I do regularly use. This book is a dream... of course, it has heart-stopping photographs of Venice. It also has the usual poignant essays about the chef's history in Venice and in kitchens from London to Venice... but the recipes are wonderfully seasonal (Like David Tannis, Russel insists on seasonality) and not to demanding.

I loved the swordfish puttanesca (what a great recipe--making it for the 3rd time this summer/autumn tomorrow). The classic Spaghetti Cassiopipa (said to be one of the oldest recipes in the lagoon with its medieval blend of spices-- cinnamon, nutmeg-- is divine! I have made the nectarine, rosemary, Gorgonzola dolce and walnuts so many times I have stopped counting... OMG, and did I mention the sausage and egg bucatini?

It's true, he loves peas. I haven't tried any of his peas recipes--not yet, at least, they are hard ti avoid since they are so many...

Looking ahead to autumn, am excited to try his ribollita recipe and his salmon...Venetian potatoes and his sweet and sour roasted onions with appertivo. I have never tried to cook risotto but this book has me almost willing to try. I love this one!!! My favorite cookbook..

[Karen · Rating 5 out of 5]

Beinahe eher eine Liebeserklärung an La Serenissima als ein Kochbuch.
Tolle Rezepte, die auf den ersten Blick machbar erscheinen und nicht nach den exotischsten Zutaten verlangen. Bodenständige Küche, wunderschön bebildert und nach Jahreszeiten sortiert.
Zu jedem Rezept gibt es zudem eine kleine Geschichte, man kann also auch hervorragend nur darin schmökern, wenn man nicht gerade etwas daraus kochen möchte.
Alles in allem ein wunderschönes Buch.

[Adam · Rating 4 out of 5]

A year in Venice as a cookbook. From the writer of Polpo, Russell Norman breaks down the basics along with more extravagant fair split by season and what is available at the local markets. All the recipes are simple to medium and focus more on home cooking then restaurant level food - though he does dwell slightly too much on recipes containing fresh peas!

[Joanne Radcliffe mathews · Rating 4 out of 5]

Interesting reading for foodies

If you are visiting Venice, take this book with you. Good food isn’t always available in this Mecca to tourism!