Brutto: A (simple) Florentine cookbook
The much-anticipated follow-up title to Russell's award-winning and bestselling Polpo, showcasing simple Florentine recipes.
Bruttois actually bellissimo. A perfect cookbook for lovers of true Tuscan food. Simply brilliant.' - Stanley Tucci
Brutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good.
Anchovy with cold butter and sourdough; Penne with tomato and vodka; Sausages with braised lentils and mustard; Roasted squash with borlotti bean and salsa verde; Country-style bread and tomato salad; 3-ingredient meringue hazelnut cookies. The food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavor at its heart.
This stunning brand-new cookbook offers outstanding recipes from Russell Norman's acclaimed new restaurant, Trattoria Brutto, alongside an ode to one of Italy's most beloved city's, Florence, and specifically the bohemian district of Santo Spirito.
Including Russell's captivating stories and insider advice, Brutto is a proudly fuss-free recipe book to use every day, wherever you are, and an joyous tribute to Italy's greatest rustic cuisine.
Includes metric measures.
Author
Russell Norman spent four years running some of London's most venerated restaurants in the Caprice Holdings group, before turning his back on the high life, getting a tattoo of an octopus on his back and setting up his own place in scruffy Soho. Fusing the energy of New York with the cuisine of Venice, it was an instant hit. POLPO has been followed in quick succession by Polpetto, da Polpo, Spuntino and Mishkin's among others. Russell Norman lives in London.
With 140 recipes of Venetian dishes from London's most buzzing restaurant, published by Bloomsbury in May 2012, POLPO is a dazzling tribute to Italy's greatest hidden cuisine.Review
“Undeniably one of the most beautiful books to grace our shelves . . . But it's more than an objet d'art . . . [These dishes] are meant to be prepared then polished off.” ―Wall Street Journal on POLPO
“The physical appearance of this book will give you a clue to its culinary intentions. With beautiful, sparse layouts on thick, cream-colored paper, the feeling is one of refinement and simplicity but without pretensions. The photographs are lush and deeply hued, but also casual . . . Inspires a lush, celebratory approach to dining and entertaining that is deeply appealing. ” ―The Kitchn on POLPO
"Sometimes, though rarely, it takes a non-Italian to break from entrenched stereotypes about Italian food, and Russell Norman, founder of the POLPO restaurant group in London, has done so with a seasonal cookbook of recipes actually made at home, not based on ristorante dishes (no carpaccio here). " —Forbeson Venice