Flavors of Tuscany is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Percorino and Panzarotti. Minestre (soups) includes the classic Minnestrone and Cacciucco (mixed fish stew). Past e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Percorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Includes illuminating essays on ingredients such as olive oil, meats, cheeses, beans, mushrooms, and wine. With Flavors of Tuscany Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. Evocative photography by Peter Cassidy, all shot on location.
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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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1 of 1 people found the following review helpful:
4.0 out of 5 stars
Go ahead, lick your plate.,
This review is from: Flavors of Tuscany: Recipes from the Heart of Italy (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.
2 of 3 people found the following review helpful:
5.0 out of 5 stars
this book is the heart of our italy,
By
This review is from: Flavors of Tuscany: Recipes from the Heart of Italy (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.
5.0 out of 5 stars
Superb,
This review is from: Flavors of Tuscany: Recipes from the Heart of Italy (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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