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
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  • 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
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  • 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
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  • 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
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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

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  • 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

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  • 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 0670879584
  • ISBN 13 9780670879588
  • Published Mar 25 1999
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Viking Australia


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