Description

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The much-anticipated follow-up title to Russell's award- winning and bestselling Polpo, showcasing simple Florentine recipes.

Bruttois actuallybellissimo. 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.

About the Author

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Russell Norman is an award-winning restaurateur, writer and broadcaster, and the founder of the POLPO restaurant group. Norman's book POLPO - A Venetian Cookbook (of Sorts) won Waterstones Book of the Year 2012. In 2014 he presented The Restaurant Man, a six-part prime-time documentary for BBC2, and his second book SPUNTINO - Comfort Food (New York Style) won the 2016 Guild of Food Writers Award for best food and travel book. He is a contributing editor for Esquire magazine and writes a monthly column as 'The Accidental Cook'. He opened his fully booked Trattoria Brutto in 2021 to universal acclaim and a long waiting list.

Praise For…

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“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