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

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    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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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 1571456864
  • ISBN 13 9781571456861
  • Published Sep 01 2003
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Laurel Glen Publishing
  • Imprint Laurel Glen Publishing

Publishers Text

The Tuscan Cookbook is a free pass to the famed Italian cooking schools run by Stephanie Alexander and Maggie Beer. These two brilliant cooks moved from Australia to Tuscany to savor the culinary traditions of the landscape. Home cooks will ease into the Tuscan mantra, "If it's not ripe, it's not available," and learn how this style of cooking preserves the freshness of this favored region of Italy. Recipes such as a stew of fresh cannellini beans, gnocchi with sage and burnt butter, stuffed peppers, ravioli of melanzane, grilled leg of lamb, and caramel panne cotte all conjure the delicious charm of kitchens from Firenze to Siena. Breathtaking photography captures the food, culture, architecture, and people of the countryside in a way that brings to life the talent and cooking ideas of these much-loved cooks.

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