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

Search this book for Recipes »

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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
    show

  • 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

    show

  • Stewed fresh cannellini beans

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

    show

  • Semolina gnocchi

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

    show

  • 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.

Notes about Recipes in this book

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 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.

Other cookbooks by this author