Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School by Stephanie Alexander and Maggie Beer

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  • Piadini

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Bread & rolls, savory; Italian
    • Ingredients: all-purpose flour; butter
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  • Salsa agresto

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Dips, spreads & salsas; Italian
    • Ingredients: almonds; walnuts; parsley; basil; verjuice
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  • Bistecca alla Fiorentina

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Grills & BBQ; Side dish; Italian
    • Ingredients: beef steaks
    • Accompaniments: Grilled garlic
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  • Grilled mushrooms

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Grills & BBQ; Appetizers / starters; Fall / autumn; Italian; Vegan; Vegetarian
    • Ingredients: field mushrooms; garlic; parsley
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  • Figs in vine leaves

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Grills & BBQ; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: figs; grape leaves; verjuice
    show
  • Grilled quail in a grape bath

    Grilled quail in a grape bath

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Grills & BBQ; Main course; Italian
    • Ingredients: quail; verjuice; red grapes; garlic
    • Accompaniments: Risotto with crisped sage
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  • Risotto with crisped sage

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Rice dishes; Side dish; Italian
    • Ingredients: sage; butter; French fried onions; Arborio rice; white wine; chicken broth; Parmigiano Reggiano cheese
    • Accompaniments: Grilled quail in a grape bath
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  • Green salad with walnuts and verjuice

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: salad greens; walnuts; verjuice; walnut oil
    show

  • Chilled lemon cream

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Mousses, trifles, custards & creams; Dessert; Italian
    • Ingredients: sponge fingers; sweet white wine; lemons; heavy cream; candied lemon peel
    • Accompaniments: Lemon biscuits
    show

  • Lemon biscuits

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: blanched almonds; candied lemon peel; store-cupboard ingredients
    • Accompaniments: Chilled lemon cream
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  • Chocolate crespelle with mascarpone, figs and Strega

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Pancakes, waffles & crêpes; Dessert; Italian
    • Ingredients: Strega liqueur; cocoa powder; dried figs; verjuice; mascarpone cheese
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  • Zuppa Pavese with lettuce parcels

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Soups; Italian
    • Ingredients: chicken breasts; red onions; celery; carrots; ricotta cheese; parsley; Parmigiano Reggiano cheese; cos lettuce; chicken broth
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  • Eggplant lasagne

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Pasta, baked; Main course; Italian; Vegetarian
    • Ingredients: Giusto's Baker's Choice Flour; egg yolks; eggplants; Parmigiano Reggiano cheese; milk; nutmeg; garlic; cream; parsley
    show

  • Stone fruit in sweet wine

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Dessert; Italian
    • Ingredients: peaches; sweet white wine
    • Accompaniments: Almond biscotti
    show

  • Almond biscotti

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Cookies, biscuits & crackers; Afternoon tea; Italian
    • Ingredients: blanched almonds; coffee beans; ground cinnamon; store-cupboard ingredients
    • Accompaniments: Stone fruit in sweet wine
    show

  • Chicken liver crostini

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Appetizers / starters; Italian
    • Ingredients: chicken livers; sage; capers; parsley; breadsticks
    show

  • Tomato bruschetta

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Appetizers / starters; Summer; Italian; Vegan; Vegetarian
    • Ingredients: tomatoes; basil; bread
    show

  • Pasta with pine nuts, currants and zucchini flowers

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Pasta, doughs & sauces; Lunch; Italian
    • Ingredients: dried currants; verjuice; egg yolks; Giusto's Baker's Choice Flour; zucchini blossoms; pine nuts; canned anchovies; parsley
    show

  • Herbed pasta with fresh tomato and red onion sauce

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: tomatoes; red onions; thyme; Giusto's Baker's Choice Flour; egg yolks; herbs of your choice
    show

  • Slow-roasted loin of pork with fennel, rosemary and garlic

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

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  • Stewed fresh cannellini beans

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

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  • Semolina gnocchi

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

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  • Braised fennel

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    show

  • Peaches stuffed with amaretti and splashed with blood-orange juice

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Baked & steamed desserts; Dessert; Italian
    • Ingredients: peaches; amaretti biscuits; almonds; blood oranges
    show

  • Amaretti, almond and ginger stuffing

    from Tuscan Cookbook: Recipes and Reminiscences from the Italian Cooking School Tuscan Cookbook by Stephanie Alexander and Maggie Beer

    • Categories: Baked & steamed desserts; Dessert; Italian
    • Ingredients: almonds; bitter almonds; brandy; crystallized ginger; verjuice; peaches; amaretti biscuits
    show

Notes about this book

  • rburr on April 20, 2011

    Our must be a later edition. It has a different photo on the cover. Otherwise it appears to be the same.

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  • ISBN 10 0143001574
  • ISBN 13 9780143001577
  • Linked ISBNs
  • Published Sep 25 2003
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Penguin Books Ltd

Publishers Text

Six years ago Stephanie Alexander and Maggie Beer went to Italy to run three cooking schools. For two months they lived in the heart of Tuscany, in a beautiful villa nestled among the vineyards and fields south of Siena. They immersed themselves in Tuscan culinary traditions. Central to the cuisine are olive oil, bread, tomatoes and wine, and grilling over a fire. The fresh and delicious recipes in this book are based on the local cuisine. The breathtaking photography by Simon Griffiths captures the food, culture, countryside and people of the region in a book that glows with the light of Tuscany.

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