The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen by Frances Mayes and Edward Mayes

Search this book for Recipes »
    • Categories: Sauces, general; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: yellow onions; carrots; celery; parsley
    show
    • Categories: Sauces, general; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: yellow onions; tomatoes; basil
    show
    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; all-purpose flour; rosemary
    show
    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: milk
    show
    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: rosemary; sage; garlic; bay leaves; sea salt
    show
    • Categories: Italian
    • Ingredients: store-cupboard ingredients
    show
    • Categories: Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: basil; garlic; pine nuts; Parmigiano Reggiano cheese
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: Tuscan bread
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: baguette bread
    show
  • Roasted tomato bruschette or crostini
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; rosemary; thyme; dried oregano; garlic; bread of your choice
    show
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: arugula; pine nuts; Parmigiano Reggiano cheese; baguette bread
    show
    • Categories: Grills & BBQ; Appetizers / starters; Italian
    • Ingredients: radicchio; prosciutto; fennel seeds; bread of your choice
    show
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: shallots; peas; mint; mascarpone cheese; bread of your choice
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; sage; bread of your choice
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: garlic; bread of your choice
    show
    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: pecorino cheese; walnuts; bread of your choice
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: red peppers; black olives; balsamic vinegar; bread of your choice
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: yellow onions; carrots; celery; parsley; canned anchovies; chicken livers; balsamic vinegar; capers; baguette bread
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: peanut oil; zucchini flowers; all-purpose flour; beer
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: all-purpose flour; beer; sage; peanut oil
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: all-purpose flour; beer; peanut oil; artichokes
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: artichokes; lemons; parsley; rustic bread; tomatoes
    show
    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: eggplants; yellow onions; garlic; sun-dried tomatoes; tomato paste; tomatoes; canned anchovies; salted capers; parsley; green olives; black olives; dried oregano; dried red pepper flakes
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: Italian hot peppers; yellow onions; green olives
    show
    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: lemons; oranges; mixed olives; garlic; dried oregano
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baked pasta with sausage and four cheeses

    • chawkins on December 18, 2013

      Like the idea of the soffritto in the sauce, added fiber to the dish. I only used 1/2 lb of sweet italian sausage, but added two crushed dried red pepper. Used prosecco instead of red wine because that's what's I have. Also, used whole wheat penne. It is still very good after all the substitutions.

  • Ribollita

    • Riccardo on November 20, 2013

      Very good, basic ribollita recipe from which you could craft many variations depending on what the farmer's market has this week. I've seen more complicated recipes for Ribollita in other books. This recipe is no frills, classic.

  • Onion soup in the Arezzo style

    • Riccardo on November 20, 2013

      This recipe is outstanding! Very easy to make and great wintertime comfort food.

  • Short ribs, Tuscan style

    • sulp on July 19, 2015

      very good. use the sauce for pasta

  • Rolled bresaola

    • Ezair92 on April 25, 2022

      Had this as an appetizer for Easter and everyone loved it

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

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0307885283
  • ISBN 13 9780307885289
  • Linked ISBNs
  • Published Apr 20 2012
  • Format Hardcover
  • Page Count 224
  • Language English
  • Publisher Clarkson Potter

Publishers Text

In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.

Other cookbooks by this author