What do you think?
Rate this book
Daily Italian by Puttock, Tobie (2007) Hardcover
Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food. This simple, edgy and dynamic cookbook rewrites some rules and ignores others of Italian cuisine. Yet however far Tobie pushes the boundaries of traditions, he sticks closely to the guiding principle of great Italian that cooking is, if nothing else, an act of love. "Daily Italian" is a compilation of 100 of Tobie's Italian recipes - from crumbed swordfish with rosemary or chilli and sausage and fennel risotto to fried mozzarella with saffron or chocolate and olive oil tart. These are superb recipes, rooted in classical Italian cooking, but adapted to be extra generous and easy to prepare. The book, both in terms of of the food and the look, has an energy, individuality and edginess that is contagious.
Hardcover
First published January 1, 2006
23 people want to read
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 3 of 3 reviews
February 21, 2021
More YUKS than YUMS 😒
I tend to rate cookbooks on their practicality and this book contains too many recipes with "stupid" ingredients.
For example: Fontina cheese, a cheese from a small valley in the very North of Italy; even substitutes are difficult to find. Bresaola, a dried beef from Chiavenna in North Italy. The substitute is Bunderfleisch from Switzerland! Oh well next time I'm in fucking Bresaola, I'll have to gets me some! Then we have Taleggio cheese from - you guessed it - a remote valley in Northern Italy. "Hey Honey. Would you just pop off to North Italy and pick me up 5 ounces of Taleggio cheese? Here's $4,000 for your air-fare and accommodation."
What about "Spaghetti cooked in a bag with clams, agritti (he spelled it wrong - it's actually agretti), chilli and chardonanay." AGRETTI - WTF? Agretti can be found growing on the sandy seashores of the Mediterranean Basin. WELL SURE! Let's go down to our local Fruit and Veg and ask for some and see if they just laugh at us - or punch us in the proboscis.
Too many recipes made me go "yuk" - such as Buckwheat pasta with cabbage, potato and fontina (yes, there's that fucking fontina again). Or Baked sardines with marjoram. Sardines? Yuk!
For all this negativity, I did find just three recipes (two of which are risottos) that are excellent. I shall be tearing out those three pages. As for the rest of the book; it was just like Tobie Puttock's Brag Book about all the wonderful places he's been and how much better than us he is. As usual, there's lots of photos of him and his stupid skateboard.
I tend to rate cookbooks on their practicality and this book contains too many recipes with "stupid" ingredients.
For example: Fontina cheese, a cheese from a small valley in the very North of Italy; even substitutes are difficult to find. Bresaola, a dried beef from Chiavenna in North Italy. The substitute is Bunderfleisch from Switzerland! Oh well next time I'm in fucking Bresaola, I'll have to gets me some! Then we have Taleggio cheese from - you guessed it - a remote valley in Northern Italy. "Hey Honey. Would you just pop off to North Italy and pick me up 5 ounces of Taleggio cheese? Here's $4,000 for your air-fare and accommodation."
What about "Spaghetti cooked in a bag with clams, agritti (he spelled it wrong - it's actually agretti), chilli and chardonanay." AGRETTI - WTF? Agretti can be found growing on the sandy seashores of the Mediterranean Basin. WELL SURE! Let's go down to our local Fruit and Veg and ask for some and see if they just laugh at us - or punch us in the proboscis.
Too many recipes made me go "yuk" - such as Buckwheat pasta with cabbage, potato and fontina (yes, there's that fucking fontina again). Or Baked sardines with marjoram. Sardines? Yuk!
For all this negativity, I did find just three recipes (two of which are risottos) that are excellent. I shall be tearing out those three pages. As for the rest of the book; it was just like Tobie Puttock's Brag Book about all the wonderful places he's been and how much better than us he is. As usual, there's lots of photos of him and his stupid skateboard.
January 19, 2009
not many recipes i will actually use...
May 19, 2012
Borrowed this from the library. Is on my Xmas wish list now!
Displaying 1 - 3 of 3 reviews