The Renaissance of Italian Cooking by Lorenza De'Medici

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  • Breaded tuna steaks (Costolette di tonno)

    • nicolepellegrini on February 08, 2019

      Delicious! The marjoram and lemon peel mixed into the breadcrumbs gave this a nice flavor. A little tricky getting the breadcrumbs to stick to the steaks even with the egg coating. Wonder if I might try a thin flour coating first next time.

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  • ISBN 10 0449903648
  • ISBN 13 9780449903643
  • Linked ISBNs
  • Published Jan 01 1999
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Ballantine Books Inc.

Publishers Text

Medici is internationally renowned for her cookery classes in Tuscany. In this beautiful book she invites us into the kitchen and dining room of the medieval monastery which is both her home and headquarters for the school. From there she sets off on a series of visits to the villas, palaces and castles of her friends and relatives, giving us a privileged insight into the rebirth of Italian cooking which is taking place. Each chapter discusses the culinary delights of a different region of Italy and includes a wealth of delicious traditional recipes. The photographer, John Ferro Sims, travelled with Lorenza de'Medici capturing the beauty of the landscape and the elegance of classical Italian dishes in some innovative surroundings.

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