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

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Notes about Recipes in this book

  • 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!

  • 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.

  • 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!

  • 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.

  • 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.

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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 1408889102
  • ISBN 13 9781408889107
  • Published Mar 28 2018
  • Format Hardcover
  • Page Count 312
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

'A real and rare gem, this is the must-have book on Venice and its cooking' -Anna del Conte

Skye McAlpine, author of the successful blog, From My Dining Table, offers an insider's perspective on Venetian home cooking, illustrated with her stunning photographs.

Hundreds of thousands of tourists pass through the city of Venice each year, eat at trattorie, and leave having dined in Venice, but not having eaten well. It is the food cooked in homes and made with local ingredients, the recipes passed down through generations - which Venetians guard ferociously and exclusively for their own gratification - that is Venetian food. It is romantic and it is exotic. It dapples in spices, and delightfully foreign flavours. It's pine nuts and raisins, bay leaves and sweet vinegar, heady saffron and creamy mascarpone. It's a legacy of a maritime republic that once upon a time journeyed across the seas, gathering culinary gems from as far and wide as Turkey, Greece and China, and then over generations wove them into the city until they became the way of living and eating. For Skye it is the food of her childhood, laden with nostalgia, synonymous with comfort and the source of an endless fascination.

Some of the recipes in A Table in Venice are translated and barely adapted from the old Venetian cookbooks. Other dishes are more loosely inspired by Venice, by the ingredients, by the flavours, and by everyday life there. All of the recipes are typical of Skye's cooking style: simple, fresh, colourful and always plentiful, and offer a rare glimpse into the tastes and secrets of a true Venetian kitchen.

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