A Table in Venice: Recipes from My Home by Skye McAlpine

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Tagliolini with shrimp, zucchini, and saffron (Tagliolini con scampi, zucchine, e zafferano)

    • nicolepellegrini on March 06, 2021

      The flavors in this were excellent, but I thought the proportions were somehow off. Needed more oil and finishing cream to make a sauce, and less pasta to balance the amount of shrimp and zucchini. I'd made again because the flavors definitely made me think of Venice but I'd adjust it considerably.

  • Fig and mascarpone cake (Torta di mascarpone e fichi)

    • ncollyer on August 26, 2019

      Delicious, very moist and very easy prep. Perfect dessert on a warm late summer evening when fresh figs are back in season.

    • Lepa on August 30, 2018

      This is another good breakfast cake. It is full of fruit and not too sweet. It was easy to whip together and very nice with my coffee this morning.

  • Chocolate, orange, and hazelnut breakfast bread (Putizza)

    • Lepa on November 17, 2018

      I am Slovenian and this doesn't resemble any Potica I have ever eaten. It was good but had a bit too much going on for my taste. I think I prefer the traditional walnut filling. I made this last night, put it in the refrigerator for the second rise and baked it this morning. I haven't done this before and was pleased at how well it worked!

  • Fennel seed and candied-peel yogurt cake (Ciambella allo yogurt con semi di finocchio e canditi)

    • Lepa on August 27, 2018

      I've spent years baking and looking for just this kind of cake. It is not too sweet, so it's suitable for breakfast. It has a lovely texture and a complex, interesting flavor. The fennel and candied peel make for such a beguiling combination. I did not ice the cake; I just dusted it with confectioner's sugar. This will certainly become part of my regular rotation. I finally have a good excuse for holding onto that little six cup bundt pan!

    • patioweather on December 29, 2020

      This was perfect for my small bundt. I am still not sure how I feel about the fennel seeds, but the candied orange peel is delightful. I had to cook longer than suggested but the outcome was the most perfectly textured cake.

  • Boiled eggs and anchovies (Uova e acciughe)

    • Lepa on August 28, 2018

      This is more of a serving suggestion than a recipe but it is a very nice way to dress up a boiled egg and I anticipate eating this frequently.

  • Fennel risotto (Risotto di finocchio)

    • Frogcake on April 21, 2018

      A really lovely, tasty risotto. I used beef broth and tomato juice -five cups was sufficient for the arborio I used. I had gorgeous fennel fronds -I chopped up about half a cup and mixed it in with butter just before serving.

    • Pamsy on November 03, 2019

      Mr P suggests adding Pernod as the aniseed flavour in the fennel didn't come through. Perhaps because I blitzed the onion, garlic and fennel in the mini processor? Also added a grated courgette which gave nice little specks of green. Served with pan fried Sea Trout Fillets. Could also do Sea Bass. Worth repeating.

  • Bigoli with creamy walnut sauce (Bigoli in salsa di noci)

    • Frogcake on April 08, 2019

      A unique and tasty pasta dish ,which comes together quickly. I used pecans instead of walnuts as I didn’t have any walnuts. Also added a teaspoon of lemon rind and about three generous pinches of sea salt. Would definitely make this again.

  • Olive focaccia bread (Focaccia alle olive)

    • Frogcake on April 21, 2018

      This is one of those back-pocket recipes that you can make anywhere, and adapt it to any ingredients you have on hand. I halved the recipe to enjoy with Mr. Frogcake. Made it to eat with the balsamic buffalo mozzarella app (Food52). Drizzled fine olive oil on top and sprinkled sea salt. Delicious in its simplicity!

  • Gratin of fennel (Finocchio al latte)

    • Frogcake on January 19, 2019

      A memorable side-dish. Lovely medley of flavours. Served with kabobs and melting potatoes (Samarkand). It was a great dinner!

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Joy the Baker

    ...is a love letter to a beautiful Italian city. The photographs are stunning and the recipes are seaworthy.

    Full review
  • Eat Your Books

    All the magic of Venice captured in one beautiful volume.

    Full review
  • ISBN 10 1524760293
  • ISBN 13 9781524760298
  • Linked ISBNs
  • Published Mar 20 2018
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

With 100 irresistible recipes, 150 photos, and evocative essays, A Table in Venice is a love letter to this storied city that will bring the beauty of its cuisine into home kitchens everywhere.

Charming and mysterious, Venice is a top travel destination that is accessible to all and yet seems almost secretive. To find the true heart of this fabled city, to find real Venetians and experience the local fare, you need a guide.

Skye McAlpine has lived in Venice for most of her life. Born in London, her family moved there when she was six years old. Traveling by gondola, enjoying creamy risi e bisi (Venetian-style rice and peas) for lunch, splashing through streets that flood when the tide is high--this is everyday life. Daily rhythms are established by markets, mealtimes, and afternoon spritzes, and Skye has learned from her neighbors and friends how to cook the Venetian way. A Table in Venice takes readers to this city to share in cooking traditional Venetian dishes as well as her take on classics. The stunning photography and beautiful storytelling will bring this lovely city to life as never before.

Other cookbooks by this author