The Renaissance of Italian Cooking by Lorenza De'Medici

Search this book for Recipes »
    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: onions; carrot juice; celery cress; marjoram; milk; eggs
    show
    • Categories: Dips, spreads & salsas; Main course; Italian
    • Ingredients: cardoons; lemons; garlic; olive oil; canned anchovies
    show
    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: egg yolks; sugar; gelatin; milk; dark chocolate; amaretti biscuits
    show
    • Categories: Appetizers / starters; Italian
    • Ingredients: minced beef; lemons; radishes
    show
  • show
  • show
  • show
  • show
    • Categories: Cakes, large; Dessert; Italian
    • Ingredients: sugar; eggs; potato flour; sugar cubes; oranges; sweet white wine; brandy; whipping cream; walnuts
    show
    • Categories: Candy / sweets; Italian
    • Ingredients: chestnuts; dark chocolate; cocoa powder
    show
    • Categories: Stews & one-pot meals; Lunch; Italian
    • Ingredients: pancetta; stewing beef; Barolo wine; carrots; onions; celery; bay leaves; black peppercorns; whole cloves; dried porcini mushrooms; cornmeal
    • Accompaniments: Glazed carrots and onions (Carote e cipolle glassate)
    show
    • Categories: Baked & steamed desserts; Dessert; Italian
    • Ingredients: raisins; dessert wine; whipping cream; Grand Marnier; apples; amaretti biscuits
    show
    • Categories: Pies, tarts & pastries; Appetizers / starters; Easter / Lent; Italian; Vegetarian
    • Ingredients: artichokes; lemons; borage; ricotta cheese; Parmesan cheese; eggs; all-purpose flour
    show
    • Categories: Main course; Easter / Lent; Italian
    • Ingredients: dried cod; potatoes; tomatoes; green olives; onions; carrots; pine nuts
    show
    • Categories: Baked & steamed desserts; Dessert; Easter / Lent; Italian
    • Ingredients: apricots; sweet white wine; raspberry jam; egg whites; whipping cream
    show
    • Categories: Soups; Italian
    • Ingredients: onions; pancetta; dried porcini mushrooms; celery; Boston lettuce; borage; parsley; Swiss chard; peas; courgettes; artichokes; green beans; basil
    show
  • show
  • show
    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: eggs; confectioner's sugar; milk; vanilla beans; lemons
    show
    • Categories: Pasta, doughs & sauces; Appetizers / starters; Italian; Vegetarian
    • Ingredients: all-purpose flour; basil; pecorino cheese; Parmesan cheese; pine nuts
    show
  • show
    • Categories: Pies, tarts & pastries; Dessert; Italian
    • Ingredients: all-purpose flour; egg yolks; sugar; lemons; figs; fennel seeds
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • 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.

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

Other cookbooks by this author