A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy by Leslie Forbes

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  • Onion soup, Renaissance version (La carabaccia 1) (page 14)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: onions; almonds; caster sugar; cinnamon sticks; stock; white pepper; bread
    show

  • Onion soup, modern version (La carabaccia 2) (page 16)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Soups; Spring; Italian
    • Ingredients: onions; basil; chicken stock; pecorino cheese; bread; carrots; celery; spring vegetables of your choice
    show

  • Florentine tripe (Trippa alla Fiorentina) (page 17)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: cooked tripe; tomatoes; marjoram; pancetta; celery; carrots; onions
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  • Artichoke omelette (Tortino di carciofi) (page 18)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Egg dishes; Main course; Italian; Vegetarian
    • Ingredients: eggs; artichokes; parsley; lemons
    show

  • Chicken livers on toast (Crostini di fegatini) (page 19)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Appetizers / starters; Italian
    • Ingredients: chicken livers; anchovies; tomato purée; capers; baguette bread; onions; Parmesan cheese
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  • Pasta butterflies with fresh peas (Farfalline con piselli) (page 20)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Pasta, doughs & sauces; Main course; Spring; Italian
    • Ingredients: butterfly pasta; peas; prosciutto; spring onions
    show

  • Beans in a Chianti bottle (Fagioli al fiasco) (page 21)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Side dish; Italian; Vegan; Vegetarian
    • Ingredients: sage; Toscanelli beans
    show

  • Fried pastry twists (Cenci) (page 23)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Fried doughs; Dessert; Italian
    • Ingredients: white flour; eggs; vin santo wine; vanilla powder; oil
    show

  • Tomato and bread soup (Pappa al pomodoro) (page 25)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

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  • Tuscan rabbit with black olives (Coniglio con olive nere) (page 26)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: rabbit; tomato paste; black olives; olive oil; stock
    show

  • Chicken in lemon sauce (Pollo in fricassea) (page 27)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Stews & one-pot meals; Main course; Italian
    • Ingredients: chicken; onions; lemons; egg yolks; parsley; stock
    show

  • Grandmother's cake (Torta della nonna) (page 28)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Pies, tarts & pastries; Dessert; Italian
    • Ingredients: egg yolks; milk; caster sugar; slivered almonds; pine nuts; white flour; eggs; butter
    show

  • Broad beans with cheese & ham (page 29)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Appetizers / starters; Italian
    • Ingredients: broad beans; pecorino cheese; prosciutto
    show

  • Grilled ricotta with herbs (page 29)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Grills & BBQ; Appetizers / starters; Italian; Vegetarian
    • Ingredients: ricotta cheese; marjoram; pecorino cheese
    show

  • Pears with pecorino (page 29)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Dessert; Italian
    • Ingredients: pears; pecorino cheese
    show

  • Garlic bread (Fettunta) (page 29)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Grills & BBQ; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: bread; garlic
    show

  • Beans cooked like small birds (Fagioli all'uccelletto) (page 30)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

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  • Duck with vin santo (Anitra con vin santo) (page 32)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

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  • Spinach & Swiss chard with pine nuts (Bietole e spinaci con pinoli) (page 33)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

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  • Sage leaf rolls (Involtini di salvia) (page 35)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Fried doughs; Appetizers / starters; Canapés / hors d'oeuvre; Italian
    • Ingredients: sage; anchovies; eggs; oil
    show

  • Prato biscuits (Biscotti di Prato) (page 36)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: caster sugar; white flour; blanched almonds; pine nuts; eggs; oranges
    show

  • Chicken livers with lemon (Cibreo) (page 37)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian
    • Ingredients: chicken livers; onions; egg yolks; lemons
    show

  • Rosemary buns (Pan di ramerino) (page 38)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Bread & buns, sweet; Afternoon tea; Easter / Lent; Italian
    • Ingredients: strong white flour; rosemary; raisins; eggs; fresh yeast; olive oil
    show

  • Bread & tomato salad (Panzanella) (page 45)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Salads; Side dish; Summer; Italian; Vegan; Vegetarian
    • Ingredients: stale bread; tomatoes; onions; celery; cucumbers; basil
    show

  • Traditional flat cake with grapes (Schiacciata con l'uva) (page 46)

    from A Table in Tuscany / Taste of Tuscany: Classic Recipes from the Heart of Italy A Table in Tuscany / Taste of Tuscany by Leslie Forbes

    • Categories: Bread & buns, sweet; Dessert; Italian; Vegan
    • Ingredients: white flour; fresh yeast; anise seeds; black grapes; caster sugar; rosemary
    show

Notes about this book

  • kateiscoooking on July 22, 2017

    Loved the spinach and pine nuts and raisins. Made it with kale and pine nuts and craisins.

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  • ISBN 10 0760726302
  • ISBN 13 9780760726303
  • Linked ISBNs
  • Published Jan 01 2001
  • Format Hardcover
  • Page Count 159
  • Language English
  • Edition 1st
  • Countries United States
  • Publisher Barnes & Noble

Publishers Text

The mention of Tuscany evokes vivid images: sinuous dark cypresses leading to grand renaissance palaces, vineyards disappearing into a hazy horizon, dusty tracks through medieval villages that end in hilltop olive groves, earthenware jugs overflowing with good red wine, plates of tender home made pasta, and markets overflowing with bright-coloured vegetables. Leslie Forbes, artist and cook, set off for Tuscany last year, sketchbook and pencil in one hand and knife and fork in the other. She was captivated by the rich and diverse landscape and, in particular, the stupendous food. Her sharp eyes and appetite led her to canintas, bars, wayside stalls, markets, farmhouses, shops and restaurants- wherever good food and wine were to be found.

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