The Renaissance of Italian Cooking by Lorenza De'Medici

  • Eggs with tomato cream (Crema di pomodoro)

    from The Renaissance of Italian Cooking The Renaissance of Italian Cooking by Lorenza De'Medici

    • Categories: Egg dishes; Appetizers / starters; Italian; Vegetarian
    • Ingredients: onions; carrot juice; celery cress; marjoram; milk; eggs
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Notes about Recipes in this book

  • Breaded tuna steaks (Costolette di tonno)

    • nicolepellegrini on February 08, 2019

      Delicious! The marjoram and lemon peel mixed into the breadcrumbs gave this a nice flavor. A little tricky getting the breadcrumbs to stick to the steaks even with the egg coating. Wonder if I might try a thin flour coating first next time.

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  • ISBN 10 1862051860
  • ISBN 13 9781862051867
  • Published Nov 06 1997
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Anova Books
  • Imprint Pavilion Books

Publishers Text

Medici is internationally renowned for her cookery classes in Tuscany. In this beautiful book she invites us into the kitchen and dining room of the medieval monastery which is both her home and headquarters for the school. From there she sets off on a series of visits to the villas, palaces and castles of her friends and relatives, giving us a privileged insight into the rebirth of Italian cooking which is taking place. Each chapter discusses the culinary delights of a different region of Italy and includes a wealth of delicious traditional recipes. The photographer, John Ferro Sims, travelled with Lorenza de'Medici capturing the beauty of the landscape and the elegance of classical Italian dishes in some innovative surroundings.

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