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
    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
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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
    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
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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

    show

  • 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 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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