Big Mamma Cucina Popolare: Contemporary Italian Recipes

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Big Mamma Cucina Popolare: Contemporary Italian Recipes

Big Mamma Cucina Popolare: Contemporary Italian Recipes

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Publishers Weekly "Big Mammaincludes 130 recipes inspired by its chefs who contributed dishes [with] silly names that reinforce the company motto to embrace food - and life - joyfully. A fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks. Place the mozzarella slices on a plate, sprinkle with a little salt and leave to draw out the liquid for about 20 minutes.

This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist. This labor of love by the France-based Big Mamma restaurant group presents 130 recipes for its most popular dishes.Transfer the pasta to the plates, top with the mushrooms and garnish with some chopped marjoram leaves. The Piedmont region was inspiration for the plin (a type of ravioli stuffed with ragout and sage, see the recipe for the Plin Piemontesi, page 150), for its incredible hazelnuts, its deserts, and its Bonet, an extraordinarily delicious traditional chocolate flan (see the recipe for the Bonet Piemontese, page 310). Restaurant magazine "This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough. With eight sections full of nauseatingly named dishes (Egg Sheeran; Pizza Yolo), this is clearly for acolytes of the restaurants, but maybe not for serious cooks.

It offers, among other things, our Carbonara served in a pecorino wheel, Neapolitan pizzas with Italian ingredients like San Marzano tomatoes and fresh mozzarella – and to top it off, our scandalous desserts featuring our caramelised, chocolate covered profiterole and famous zingy lemon pie, size XXL. Adding instant coffee to the praline at the point of blitzing the hazelnut brittle, however, resulted in a slightly sour, bitter aftertaste, so I remade this without the coffee. Each of the 13 locations (nine of which are in Paris) has established itself as a success, assembling lines of people waiting to get in that wrap around the block for each meal service.Italian restaurant group Big Mamma, owned by ubiquitous Victor Lugger and Tigrane Seydoux, have proudly launched a new cookbook ‘Big Mamma Cucina Popolare’ – out now. If by some miracle you haven’t really cooked Italian food at home, this is a colourful, vibrant way to get started. And take all the risks you want: don’t follow our instructions to the letter, give our twists your own twist, improvise and do things your way.

Phaidon Press is a global publisher of books on art, architecture, design, fashion, photography, and popular culture, as well as cookbooks, children's books, and travel books. In addition to popular Italian staples, such as bruschetta with caponata, margherita pizza, and veal saltimboca, there are dozens of dishes that have a distinctive twist like pasta with chickpeas and shrimp, beetroot risotto with yogurt sauce, and peach and pistachio panna cotta.This is an exuberant and fun book, but it’s also packed with tips from the Big Mamma Group chefs on things like how to make pizza dough and pasta, how to make the perfect risotto and how to choose truffles and fresh fish. Visually stunning and fabulous fun, Big Mamma Cucina Popolare takes a multitude of Italian classics and proceeds to put a fresh, modern slant on them all. as well as East Mamma, Ober Mamma, Mamma Primi, BigLove, Pink Mamma, Popolare and La Felicitá in Station F, an Italian food hall with 1,500 covers. The Telegraph "If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook.

Same goes for those groan-inducing dad-joke dish titles like Poulpilove, Elton Mess, Purple Rice and Dipsy Winky. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles. For those that have experienced the energy in London's Gloria or Circolo Popolare - the book will be an extension of the fun and passion that you're familiar with and give you an opportunity to recreate some of their unique Mediterranean magic 'a casa'! Then the filling 800 ml single cream,80 ml double cream,250 ml mascarpone and 100 g icing sugar -beaten for many,many minutes and not becoming a creme Chantilly (as too much single cream? The book includes much-loved dishes from London’s legendary Gloria and Circolo Popolare, as well as from their other restaurants.Bake in the preheated oven for 50 minutes or when a cocktail stick (toothpick) inserted into the centre of the cake comes out clean. It is definitely this passion that is shared by the whole team, and the sincerity that surrounds the whole process that lets people have such a good time. Nothing too bad, you can usually work it out, but a read through first will save a lot of tears later. We’re just getting started), that has made waves in the London dining scene with the opening of Gloria in Shoreditch and Circolo Popolare in Fitzrovia.

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