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

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  • Soffritto

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

    • Categories: Sauces, general; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: yellow onions; carrots; celery; parsley
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  • Tomato sauce

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

    • Categories: Sauces, general; Cooking ahead; Italian; Vegan; Vegetarian
    • Ingredients: yellow onions; tomatoes; basil
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  • Focaccia

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

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: active dry yeast; all-purpose flour; rosemary
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  • Besciamella

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

    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: milk
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  • Giada's salt

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

    • Categories: Spice / herb blends & rubs; Italian
    • Ingredients: rosemary; sage; garlic; bay leaves; sea salt
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  • Brine

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

    • Categories: Italian
    • Ingredients: store-cupboard ingredients
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  • Pesto

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

    • Categories: Sauces, general; Cooking ahead; Italian; Vegetarian
    • Ingredients: basil; garlic; pine nuts; Parmigiano Reggiano cheese
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  • Bruschette

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: Tuscan bread
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  • Crostini

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: baguette bread
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  • Roasted tomato bruschette or crostini

    Roasted tomato bruschette or crostini

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: cherry tomatoes; rosemary; thyme; dried oregano; garlic; bread of your choice
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  • Arugula pesto crostini

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

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: arugula; pine nuts; Parmigiano Reggiano cheese; baguette bread
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  • Grilled red radicchio bruschette or crostini

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

    • Categories: Grills & BBQ; Appetizers / starters; Italian
    • Ingredients: radicchio; prosciutto; fennel seeds; bread of your choice
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  • Pea and shallot bruschette or crostini

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

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: shallots; peas; mint; mascarpone cheese; bread of your choice
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  • Cannellini bean and sage bruschette or crostini

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: dried cannellini beans; sage; bread of your choice
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  • Roasted garlic bruschette or crostini

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: garlic; bread of your choice
    show

  • Pecorino and nut bruschette or crostini

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

    • Categories: Appetizers / starters; Italian; Vegetarian
    • Ingredients: pecorino cheese; walnuts; bread of your choice
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  • Red peppers melted with balsamic vinegar bruschette or crostini

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: red peppers; black olives; balsamic vinegar; bread of your choice
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  • Ed's crostini neri

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

    • Categories: Appetizers / starters; Italian
    • Ingredients: yellow onions; carrots; celery; parsley; canned anchovies; chicken livers; balsamic vinegar; capers; baguette bread
    show

  • Fried zucchini flowers

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: peanut oil; zucchini flowers; all-purpose flour; beer
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  • Fried sage leaves

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: all-purpose flour; beer; sage; peanut oil
    show

  • Fried artichokes

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: all-purpose flour; beer; peanut oil; artichokes
    show

  • When-in-Rome artichokes

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: artichokes; lemons; parsley; rustic bread; tomatoes
    show

  • Caponata

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

    • 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
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  • Quite spicy olives

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: Italian hot peppers; yellow onions; green olives
    show

  • Baked olives with citrus peel and garlic

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

    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: lemons; oranges; mixed olives; garlic; dried oregano
    show

Notes about this book

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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

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  • 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.

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