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My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello Hardcover – April 5, 2011


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My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello + The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen + Extra Virgin: Recipes & Love from Our Tuscan Kitchen
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Product Details

  • Hardcover: 288 pages
  • Publisher: Rizzoli (April 5, 2011)
  • Language: English
  • ISBN-10: 0847835936
  • ISBN-13: 978-0847835935
  • Product Dimensions: 7.6 x 1.4 x 9.4 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #538,599 in Books (See Top 100 in Books)

Editorial Reviews

Review

“A huge bonus of Vicarello is the food—very light, organic. Aurora and her cooks make what is available, what’s in the garden, what’s in season. I was there in the late fall; we ate Italian cauliflower, zucchini, and spinach. In spring, she gets impatient for new artichokes and wild field herbs: ‘Dandelion! Chicories. And the one that looks like spinach? Erbett, we call it.’ (Wild chard.) One night, we ate tortelli ricotta made by me, under her tutelage of Aurora. We weighed out 200 grams of plain flour, 100 grams of semolina flour, a pinch of salt, a table spoon of olive oil, three eggs. ‘Mix the eggs into the flour with a fork until it’s time to start kneading,’ she said, showing me how. Her laptop is open on the dining-room table most days: She was hastening to finish her cookbook (to be published by April by Rizzoli), My Tuscan Kitchen: Seasonal Recipes from Castello di Vicarello.” ~Vogue

"The moment I opened its pages I was transported to another place, perhaps another time, and liked the feel of it. Each recipe talked to me, hence all the bookmarks." ~The Best Cookbooks List

About the Author

Aurora B. Berti was born in Lombardy and worked as a textile designer for 18 years before settling into the Castello di Vicarello in Maremma, Tuscany, in 1996. She and her husband worked to transform this twelfth-century castle into an intimate luxury resort. Aurora prepares all the guests' meals, using ingredients mostly grown on the grounds. Guests are encouraged to join her in the kitchen for impromptu cooking classes, or in the garden to help pick the day's produce. The Castello di Vicarello has been named one of the 101 Best Hotels in the World by Tatler in 2009 and one of the 25 best new hotels in Italy by Travel & Leisure in 2004. Julian Niccolini is a native of Tuscany who is best known as the co-owner of New York City's Four Seasons restaurant. Niccolini is also an actor, journalist, winemaker, and beekeeper.

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Customer Reviews

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Most Helpful Customer Reviews

7 of 7 people found the following review helpful By George Erdosh on October 14, 2011
Format: Hardcover
If you are serious into northern Italian cooking, this book is a must for you. It, in fact, will serve dual purposes: besides a cookbook, it is an excellent coffee table book with gorgeous, full-page professional photo illustrations on nearly every right-hand page.||The author is the owner and chef of an exclusive Tuscan hotel and these recipes, divided by seasons, are reproduced from the hotel kitchen's collection. Stories and vignettes from the garden and surroundings introduce each season (e.g. Tuscan Eastern Traditions). The recipes are simple, well written, easy to follow even by a novice but you better have a good Italian market available to find some of the ingredients. You will be scratching your head for such as Vialone Nano rice, violetto artichokes, pork caul, fresh cow or goat milk, fresh wild fennel leaves. Notes below each recipe are helpful and informative. Some recipes appear to be too simple; almond biscotti only has five ingredients. Each seasonal collection proceeds from antipasto through dolce to pane.||Layout is excellent with recipes conveniently on the left-hand page. Though from Italy, recipes are written for American cooks. Index is excellent and well cross referenced.
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5 of 7 people found the following review helpful By Sean Lee on August 17, 2011
Format: Hardcover Verified Purchase
I know compelling isn't a word that would normally be used to describe a cookbook but this one is! The story behind the book and the Inn provide a great inspiration to try these recipes. If you've been to the region or just love good, honest Italian cooking you've got to try this book!
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By charlieo on March 30, 2014
Format: Hardcover
This cookbook is wonderful - recipes, clear instructions, background of author makes interesting reading. I highly recommend this book to all who enjoy cooking simple, healthy meals.
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By James Wall on February 20, 2014
Format: Hardcover Verified Purchase
Book was as described by seller. Book itself as far as recipes. Is ok. Not what I expected. Will use a couple if the recipes.
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