JACOB KENEDY'S BOCCA

In addition to taking part in his first Taste festival this summer, chef Jacob Kenedy has also been busy celebrating the release of his second cookbook, BOCCA, in which he brings Italian cooking back to its regional roots and reinvents it as only he knows how.

Jacob’s cooking is simple and delicious and embraces the rich diversity of regional specialities. A self-avowed culinary magpie, he travelled the length and breadth of Italy over the course of a year, gathering up his favourite recipes - many of them obscure, some bizarre, all utterly delicious. Like the menu at Bocca di Lupo, Jacob's award-winning London restaurant, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily. The recipes are a revelation, a portal to a side of Italy you may not yet have experienced, and capture the unique culinary traditions in which each region takes pride.

This extraordinary book includes over 200 recipes with photography from the acclaimed Howard Sooley, who travelled the length and breadth of Italy with Jacob to capture a way of cooking that is generous, exuberant and joyful.

For more information and to buy, click here.