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

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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 1592231225
  • ISBN 13 9781592231225
  • Published Sep 01 2003
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Portable Press
  • Imprint Portable Press

Publishers Text

Fans of Italian food will be transported by this book to Tuscany and immersed in its culinary traditions, which emphasize fresh, seasonal ingredients cooked with a light hand to preserve flavors. Central to the cuisine are olive oil, bread, tomatoes, wine, and grilling over an open flame. Because the regional style is steeped in history, every dish here tells a story, whether Roasted Rabbit with Onions, Pancetta, and Thyme; Porcini in Grape Leaves; Gnocchi with Sage and Burnt Butter; or Amaretti-Stuffed Peaches with Blood Orange Juice. The authors, both experienced cooking teachers, make the recipes accessible for the home cook and provide a fascinating tour through traditional Tuscan kitchens from Florence to Sienna. This cookbook is fully indexed by course and main ingredients, and contains 300 color photographs of ingredients, finished dishes, as well as images of Tuscan culture, architecture, and the beautiful countryside.

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