Jacob Kenedy
Born in London in 1980 to an artistic family (his mother is the renowned artist, Haidee Becker, father a cellist, David Kenedy), he was educated at Westminster School and then St John’s, Cambridge. In the second year of his degree he read History and Philosophy of Science, and in his third Disease, Society and Sexuality – a study of the relationship between man, medicine and disease. In the long Oxbridge holidays he worked in the Moro kitchens, or consulted on the Moro cookbooks. Despite his academic background, his love for food is primarily emotional rather than intellectual. His parents and grandparents are keen cooks, and his earliest memories are of food. His cuisine, and his understanding of gastronomy in general, is passionate and informed. Jacob trained both at Moro (London, under Sam & Sam Clark), and at Boulevard (San Francisco, with Nancy Oakes). He has consulted closely on all the cookbooks published so far by either restaurant, and considers himself incredibly privileged to have worked in their kitchens. He helped Oliver Rowe to open Konstam in Kings Cross before starting a venture of his own. In 2008 he opened Bocca di Lupo with his partner, Victor Hugo. The restaurant has achieved outstanding reviews and continues to become ever busier – every week feels like the best week ever, until bettered by the following. The restaurant turns away more customers than it is able to accommodate, and seems to be making the vast majority of guests very happy indeed whilst dining at its tables.
5 Books Written
Gelupo Gelato: A delectable palette of ice cream recipes
by Jacob Kenedy
Rating: 3.8 ⭐
• 2 recommendations ❤️
WITH KISSES FROM ITALYA frosty masterclass in the simple art of gelato...Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange , creamy Marron Glacé , and decadent Chocolate & Whisky .And that's not all! There are definitive recipes for a classic granita (like grown-up slushie), barely-melting semifreddo, ice cream cake, profiteroles, ice cream cones and brioche buns – as well as the only chocolate sauce you'll ever need and a tip sheet for pairing flavours."Once you've had one, you'll want them all" Evening StandardThis is the moment when gelato becomes your cold, sweet new Italian obsession.
Bocca di Lupo is an Italian trattoria with an international reputation. Tables are booked months in advance by diners from around the world who are seeking chef Jacob Kenedy's unique take on Italian cuisine.In "Bocca," Kenedy brings his own brand of Italian regional cooking out of the restaurant and into the home. Kenedy's cooking is simple and delicious, covering the full range of regional specialties: Tuscan porcini soup, Venetian tagliatelle with pigeon ragu, Lazian asparagus and prawn frittata, Sicilian fried mullet, and Neapolitan coffee with zabaione. Organized by food group (pasta, soups, stews, roasts, etc.), with over 200 recipes, this book has been designed by the renowned Caz Hildebrand, best known for her work on Nigella Lawson's books. It includes 250 sumptuous photographs of Italy and Kenedy's delectable dishes.For fans of Andrew Carmellini, Mario Batali, the Frankies (Spuntino), and Giada de Laurentiis, for foodies who must have the next "it" chef's cookbook, and for lovers of great Italian cuisine, "Bocca" will be essential reading.
'Beautiful, and an instant classic' Nigella Lawson'Really delicious, authentic pasta recipes' Jamie Oliver'Every cook – from the novice to the seasoned chef – will learn something from this exquisite and delightful book' Jack MonroeThe Italians have a secret . . .There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.With a stunning cover design to celebrate its 10-year anniversary, The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef, Jacob Kenedy, with award-winning designer Caz Hildebrand’s incredible black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.A striking fusion of design and food, The Geometry of Pasta tells you everything you need to know about cooking and eating pasta like an Italian.
Gelato Geniale: 80 Rezepte mit und ohne Eismaschine
by Jacob Kenedy
GELATO Włoskie lody, sorbety i inne słodkości
by Jacob Kenedy
Gelato. Wloskie lody, sorbety i inne slodkosci