Soffritto: Tradition and Innovation in Tuscan Cooking [Hardcover]

Benedetta Vitali (Author), Cary Wolinsky (Photographer)

Book Description

Publication Date: March 1, 2004

Take an insider's look at majestic Tuscany by stepping into the kitchen of Florence's most acclaimed female chef, Benedetta Vitali. Named after the aromatic preparation that forms the backbone of a wide variety of Italian foods, SOFFRITTO is much more than a recipe book. Infused with Benedetta's spirited voice, SOFFRITTO offers an intimate look at both Old World and contemporary Tuscany. See the stunning images of daily life, smell the mouthwatering aromas wafting through Florence's kitchen windows, hear the bantering of locals in the marketplace, and taste true Tuscan cuisine at its best. After following Benedetta around Florence, repair to her kitchen, the center of family activity, for cooking grounded in fresh local ingredients and time-honored techniques. Beginning with basic dishes, she proceeds to teach the techniques of preparing regional classics and discloses the secrets of her world-famous restaurant, Zibibbo. Highlighted dishes include Soup of Puréed Yellow Peppers, Spinach Soufflé, and fresh Fig Torte. Benedetta preaches a reconnection with food and cooking as a way to simplify and enjoy life. Let her guide you through Tuscany's culinary world and rediscover tradition and magic in the kitchen.• The first English-language cookbook from the chef often described as the Alice Waters of Tuscan cuisine.• Includes over 50 lavish color photographs from National Geographic photographer Cary Wolinsky, and archival photos of Florence and Benedetta's family.

Editorial Reviews

Amazon.com Review

Soffritto is a homey, meandering cookbook that makes you feel as if you're standing at author Benedetta Vitali's side as she sautés the minced red onion, celery, and carrot mixture for which the book is named. "Good cooking is an act of creativity," she says. "Use the recipes as indications, and trust your instincts to fill in the blanks." A simple Pomarola (Tomato Sauce with Garlic and Basil) can be prepared in just 10 minutes--the variations are as endless as your imagination. Try Fagioli (White Beans with Prosciutto, Tomato, and Sage) as a main dish or pair it with Poached Sea Bass. Finish your meal with Bonnet (Amaretto Custard). Each recipe is a story and therefore is as enjoyable to read as it is to follow. Depending on your palate, some recipes may be better off as stories than as dinners, as evidenced by Ragu con Colli Repieni (Meat Sauce with Stuffed Chicken Necks). --Dana Van Nest

From Library Journal

For many years, Vitali was the pastry chef and co-owner, with her former husband, of Florence's internationally acclaimed Cibreo restaurant. A year or so ago, she opened her own, more casual restaurant, Zibibbo, in the hills above the city. In this cookbook (soffritto is the sauted onion, carrot, and celery mix that is the base for many Italian dishes), she shares her passion for food, for the best ingredients prepared without artifice. It is a very personal book, with recipes organized not by course, but by topics, such as "Aroma and Taste" and "Layering Flavors." "Memory and Innovation" provides a progression from traditional recipes to their newer interpretations, while "Bread, Oil, and Wine" focuses on classic Tuscan dishes. Vitali has a unique style, guiding her readers step by step through the recipes and offering up her philosophy on cooking and life with sensitivity and wit. Highly recommended.
Copyright 2001 Reed Business Information, Inc.

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Product Details

• Hardcover: 240 pages
• Publisher: Ten Speed Press (March 1, 2004)
• Language: English
• ISBN-10: 1580082580
• ISBN-13: 978-1580082587
• Product Dimensions: 9.6 x 9.6 x 0.8 inches
• Shipping Weight: 2.7 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #518,195 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

15 of 17 people found the following review helpful:

3.0 out of 5 stars Beautiful book with errors in the recipes, November 30, 2002

By 

Debra Dawson (Cambridge, MA) - See all my reviews

This review is from: Soffritto: Tradition and Innovation in Tuscan Cooking (Hardcover)

We purchased "Soffritto" as soon as we learned that Benedetta Vitali had published her own book. We also signed up for her one-week course at Zibbibo in Florence at the same time.

Before we left for Florence, we made the arista at home following her recipe in "Soffritto." We had terrible results; the meat was not cooked and gray, not at all like the beautiful photograph of a browned, crusty arista in the book. We decided to take the book with us to Florence and ask her about it. When we showed Benedetta the book, she told us that the recipe was wrong. Subsequently, we looked through other recipes, comparing the instructions in the book to the methods we used in her kitchen, and once again, she informed us that the instructions in the book or quantities were wrong. We now have a copy of "Soffritto" that has been marked-up by us with corrections.

I'm afraid that Ten Speed Press, otherwise a reputable publisher, has not been fair to Benedetta. The emphasis on the production of the book was on the fabulous photography and layout, and not on testing and copyediting the recipes.

I hope that Benedetta has better fortune in the future; she deserves it.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Beautifully produced, excellent recipes, April 2, 2002

By 

J. Romkey (Upper Valley, NH USA) - See all my reviews
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This review is from: Soffritto: Tradition and Innovation in Tuscan Cooking (Hardcover)

I recently purchased both Soffritto and A Tuscan Seduction. They couldn't be more different books. Soffritto is full of beautiful photographs and is well laid out; it's a very well produced book, and the recipes are fantastic! If you're going to buy one Tuscan cookbook I highly recommend this one.

6 of 7 people found the following review helpful:

3.0 out of 5 stars Soffritto=taking time to make good food, August 19, 2002

By 

Wendy Strohl (Schererville, Indiana) - See all my reviews

This review is from: Soffritto: Tradition and Innovation in Tuscan Cooking (Hardcover)

You would have to be a pure Tuscan to really appreciate this book to the fullest. Some of the parts of the recipes could be confusing....or there are instances where you have to use ingredients that she does not define what they are or where to find them. I would not purchase this book unless you are really serious about spending time, money, and confusion for this product....