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Flavors of Tuscany: Recipes from the Heart of Italy Hardcover – March 1, 2006


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Product Details

  • Hardcover: 160 pages
  • Publisher: Ryland Peters & Small (March 2006)
  • Language: English
  • ISBN-10: 1845971442
  • ISBN-13: 978-1845971441
  • Product Dimensions: 10.1 x 8.7 x 0.9 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #857,380 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Maxine Clark is a leading food writer and a gifted cooking teacher whose work appears in magazines and newspapers such as BBC Good Food and Food and Travel. Her other books for Ryland Peters & Small include Al Forno, Dolcissimo, Italian Vegetables, and Trattoria.

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Customer Reviews

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Most Helpful Customer Reviews

5 of 5 people found the following review helpful By Rebecca Krasne on July 27, 2006
Format: Hardcover
we stayed at la casellaccia, the site for most of the gorgeous photos in this book, for a magical week to celebrate my husband's fortieth birthday in 2003. marcella, who is pictured creating the recipes within, and who cooked for our group many times, is a most remarkable woman whose warmth and economy of motion in the kitchen are celebrated here. the book's recipes are imbued with the simplicity and passion for the best ingredients that define southern tuscany, and the informative introductions to the sections and recipes truly put the foods of this incredible region in context. i cannot wait to take two weeks to make every recipe in this book and bring the soul and the spirit of the val d'orcia home.
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5 of 6 people found the following review helpful By rose reader on March 24, 2007
Format: Hardcover
I bought this book at World Market and I have to say its absolutely lovely. The pictures are wonderful and while some of the ingredients are not exactly Foodtown fare (pheasant and rabbit aren't common around here), most of the recipe ingredients should be easy to find. Some of the more lucious treats are the Spinach with Eggs and Cream (if you can find organic free range eggs, it'll be even better), Potatoes baked with Wine and Mushrooms, Chestnut Cake with Rosemary, Pine Nuts and Raisins, Tuna Steaks Baked with Rosemary, and Little Tuscan Pizzas. Not everything in the book is something I'd try (ChickPea Flatbread?) but most of the recipes look like winners. It may be awhile before I make it through the book but I'm very happy with my purchase so far.
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3 of 3 people found the following review helpful By Eye Forget on July 22, 2009
Format: Hardcover
Excellent cook book. Recipes are authentic and beyond the normal Tuscan pablum found in American cookbooks.

Sits on a shelf next to In Search of Excellence and The River Cafe Cookbook. That's were the favorites go.
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