Tuscany: The Beautiful Cookbook: Authentic Recipes from the Provinces of Tuscany by Lorenza De'Medici

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Notes about this book

  • ShoreGirl on August 10, 2013

    Beautiful photography, excellent read, recipes appear very authentic. Worth finding ingredients locally?

Notes about Recipes in this book

  • Roast chicken with fennel seed (Pollo affinocchiato)

    • Breadcrumbs on January 27, 2014

      p. 144 – Simply the best roast chicken I’ve ever made! I started it in a 375? oven for 30 mins then finished it at 350?. I placed a lemon (cut up) inside the cavity of the bird and seasoned the exterior in addition to using the fennel garlic paste under the skin as the recipe suggests. The meat was incredibly juicy and tender. There were enough pan juices to make a nice sauce for the dish as well. I served this with roast garlic mashed potatoes. Fabulous!

    • twoyolks on January 07, 2018

      I found this to simply be okay. I didn't really care for the flavor that the fennel seeds added and the texture was down right off putting.

  • Roast diced potatoes (Patate arrosto)

    • twoyolks on January 07, 2018

      These are soft roast potatoes instead of a crispier variety. They pick up a lot of flavor from the olive oil and just enough from the garlic and rosemary. The best part of these potatoes is that they cook at 350F for 40 minutes which means they can easily share the oven with another dish.

  • Fish soup, Livorno style (Cacciucco alla Livornese)

    • twoyolks on January 01, 2021

      This was amazing. I did modify the recipe a little. I used some light fish stock in place of the water. I used squid which I added first and simmered for 30 minutes. I then added cod and let it cook close to through. And then added peeled shrimp and scallops and cooked briefly. Altogether, a great soup.

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  • ISBN 10 0067576001
  • ISBN 13 9780067576007
  • Published Jul 01 2001
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins


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