POLPO: A Venetian Cookbook (Of Sorts)

Product Information

Russell is survived by his partner, Dr Genevieve Verdigel, an art historian specialising in the Italian Renaissance, and three children. Brutto ma buono - ugly but good. This is the food of Florence - rigorously simple, few ingredients, exceptionally good. He loved seeking the offbeat place; the places frequented by the locals and in which you feel like you are escaping from the conventional worldview.” A luscious cookbook of little known Venetian specialties from one of London's hottest restaurants, accompanied by luminous photographs. In a large mixing bowl, gently combine the octopus and potatoes with the garlic, parsley and chilli flakes. Season with salt and pepper and dress with olive oil and lemon juice. Broad bean, mint and ricotta bruschette

His highly caffeinated sentences tripped over one another, offering abundant rephrasings, clarifications and reformulations." 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 cities, Florence, and specifically the bohemian district of Santo Spirito. He had a real sense of hospitality, as well as joy, intelligence, generosity and an eye for detail. He had a magpie tendency: he would take inspiration from restaurants in Italy, New York and London and bring them all together.” For our very first Waterstones Book of the Year, we wanted a book that reflected publishing’s response to the growing threat of the internet. A book that showcased fine production standards, something beautifully-written, a volume unafraid to celebrate the niche and showcase that to a much wider audience. Toast or grill the slices of bread so that they are crunchy on the outside but still have a bit of give when squeezed. Rub one side of each slice a few times with the cut side of the garlic clove so that it melts into the bread's hot surface. Drizzle with some olive oil.Ricotta is readily available from Italian specialists and even in good supermarkets now. This dish is a joy to prepare. I don't know about you, but podding and skinning broad beans is one of my favourite kitchen pastimes. No, really, it is. Polpo set a fine standard for a subsequent Waterstones Book of the Year winners, and also established a precedent for us in celebrating titles that mirror our own independence and enthusiasm. This recipe is so simple it is almost embarrassing, but it is one of my favourite uses of butternut squash. When squash is roasted it takes on a remarkably sweet flavour and a delightful velvety texture. And when combined with the salty tang of the ricotta and prosciutto, this dish really sings. This dish has become something of a signature at Polpo. Whenever we take it off the menu to add some seasonal variety or to trial a new dish, there is an outcry from regulars. It is a simple recipe with only three main ingredients. The sweet, hot cooking juices from the pork coat and wilt the bitter radicchio leaves, and the hazelnuts add a good crunch. A compelling combination.

Finally, please don't worry about getting totally round and even bases for your pizzetta. In fact, it's much better if they are not; you'll get some lovely bubbling and occasional charring.Russell first book POLPO: A Venetian Cookbook (of Sorts) won the inaugural Waterstones Book of the Year prize in 2012. His second book SPUNTINO: Comfort Food, New York Style won the Guild of Food Writers Award in the Food and Travel category. Preheat the oven to 200C/gas mark 6. Cut the squashes in half and remove the seeds and the hard stalk. Now cut the remaining halves into large bite-sized pieces. Scatter them on to a roasting tray and splash on a good amount of olive oil, add a good pinch of salt and pepper and the torn sage leaves. The food of Florence rests on humble ingredients - not many - brought together in the rough-and-ready style of everyday cooking with flavour at its heart.

Norman and Verdigel were due to travel to Venice on Tuesday for a celebratory trip after the publication of Brutto. He died on Thursday evening.Norman was also, Parker Bowles said, a “consummate professional”. “He had a passion and he could talk to you about it, write about it, do it and make it: he was a chef, a restaurateur. There was no pretence there. No artifice. He was a proper person.” He lived in Italy for a year so that, he said, he could “learn to cook like a 90-year-old Venetian granny” for his third book, Venice: Four Seasons of Home Cooking. His latest book, Brutto: a (Simple) Florentine Cookbook, was published this month.