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Mezzogiorno : Francesco Mazzei Recipes from Southern Italy

4.3 (10 ratings by Goodreads)
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Description

Francesco Mazzei hails from Calabria - the toe on Italy's boot and the region noted for producing n'duja (a spicy, spreadable pork sausage). Like n'duja, Mazzei has come to prominence in the last few years impressing fellow chefs, bloggers and critics alike. From making ice cream at his uncle's gelateria at the age of nine to working at London's prestigious Dorchester Hotel and on the pastry sections at Hakkasan and Yautcha, Mazzei has led a varied career that has straddled Rome, Edinburgh, London, Bangkok (where he opened an Italian restaurant at the Royal Sporting Club) and Calabria.

He opened L'Anima in 2008, which became one of the leading lights of London's collection of Italian restaurants - `Many lay claim to being number one Italian restaurant, but Francesco Mazzei's L'Amina has the edge' (The Observer, 2013). Signature dishes at L'Anima - such as Charcoal scallops with n'duja and salsa verde and Spit roast leg of lamb with cannellini beans and black cabbage - offer prime examples of a style that marries rustic Calabrian flavours with Modern European precision. His next project opens in Autumn 2015 with the relaunch of Sartoria in Mayfair.

This, his first book, is a straightforward `80 terrific southern Italian recipes' with an introduction to the food of Southern Italy.
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Product details

  • Hardback | 288 pages
  • 217 x 267 x 27mm | 1,275g
  • Preface Publishing
  • London, United Kingdom
  • English
  • 1848094639
  • 9781848094635
  • 665,777

Back cover copy

Calabrian-born Francesco Mazzei is one of the great Italian chefs working in Britain today. This, his first book, is a straightforward ‘80 terrific southern Italian recipes’ with an introduction to the food of Southern Italy.

‘Chef Francesco Mazzei's food is soulful in the extreme, bursting with the vibrancy of southern Italian cooking.’
Matthew Norman, Guardian

‘A star is born. Pasta he is in a different league to most in Britain.’
Terry Durack

‘Culinary genius’
Delicious Magazine

‘This is some of the finest contemporary food in London’
Helena Puolakka

‘Mediterranean gem’
Bloomberg Market
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Review Text

"A sumptuous, elegant and utterly splendid tome… a book to cook from for the rest of one’s life. Magnifico"
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Review quote

"Magnificent" -- Nigel Barden, BBC Radio 2 "Southern Italian ingredients are some of my favourites and Francesco Mazzei brings them to life in this book" -- Massimo Bottura "One of the most important cookbooks of southern Italian cuisine by one of today's most important chefs. Francesco Mazzei's recipes are in equal measure respectfully traditional and brilliantly contemporary. An absolute must for any food lover." -- Stanley Tucci "A sumptuous, elegant and utterly splendid tome... a book to cook from for the rest of one's life. Magnifico" -- Tom Parker Bowles * Mail on Sunday * "This glorious book is an ode to authentic Italian cuisine" * Square Meal magazine *
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About Francesco Mazzei

Calabrian-born Francesco Mazzei is chef-patron of L'Anima, one of Britain's most celebrated Italian restaurants, and he launched L'Anima Caf in the summer of 2014, the first of a new chain planned to expand over the next three years. Francesco appears regularly on Saturday Kitchen and MasterChef, and he hosted the MasterChef celebrity final at L'Anima in 2014.
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Rating details

10 ratings
4.3 out of 5 stars
5 50% (5)
4 30% (3)
3 20% (2)
2 0% (0)
1 0% (0)
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