Tuscan Cookbook (Hardcover)

by Stephanie Alexander (Author), Maggie Beer (Author) "These flatbreads are different from focaccia and the bread used for bruschetta as they don't include a leavening agent..." (more)
Key Phrases: cooking school sessions, chicken brodo, crisped sage, San Lorenzo, Chicken Brodo, Anna Rosa (more...)

Editorial Reviews

Amazon.com Review
When Australian chefs Stephanie Alexander and Maggie Beer arrived in Tuscany to run a cooking school, they had no idea how much fun they were going to have. Their Tuscan Cookbook is the result of those magical two months. Meals revolved around basic ingredients: bread, tomatoes, olive oil, and wine. The first lesson was: "The fruit and vegetables were so fresh that they had to be used immediately: when one is surrounded by produce picked when ready to eat this is exactly what one must do!" Students and teachers alike learned to produce sumptuous meals based on what the market had that morning. One day it might be Grilled Squab with a Gratin of Squash or perhaps Herbed Pasta with Fresh Tomato and Red Onion Sauce. Another day is might be Rotolo di Spinaci preceded by an antipasto with mozzarella-stuffed zucchini flowers and marinated mussels. The accompanying photos of the dishes and Tuscan life are as tantalizing as the recipes. --Dana Van Nest

Product Description
This book transports readers to the Tuscan region of Italy for the fresh and delicious recipes Stephanie and Maggie feature at their cooking schools. A tour through traditional Tuscan kitchens across the region features mouth-watering delicacies from Firenze to Siena, and beautiful photos of fresh ingredients, some finished dishes, many talented local cooks and their inspiring scenery. Every dish tells a story.

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Product Details

• Hardcover: 224 pages
• Publisher: Laurel Glen Publishing (September 15, 2001)
• Language: English
• ISBN-10: 1571456864
• ISBN-13: 978-1571456861
• Product Dimensions: 11.4 x 9.1 x 1 inches
• Shipping Weight: 2.8 pounds
• Average Customer Review: 5.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #839,232 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

9 of 9 people found the following review helpful:

5.0 out of 5 stars A book to transport you, March 18, 2004

By	Rob (Sydney, Australia) - See all my reviews

This review is from: Tuscan Cookbook (Paperback)

I have owned this book for three years now and whenever I want to transport myself back to Tuscany and the green rolling hills of the Chianti countryside I just open this book. Maggie Beer and Stephanie Alexander are true legends of food and wine in Australia and their innate knowledge and love of their art shines through every page. This book was the result of the two cucina divas combining their talents to run a cooking school in Italy.

The hardcover volume is beautifully bound with superb photography. The narrative is flowing and friendly and makes you feel like you are in a conversation with the two whilst cleaning porcini mushrooms or sampling thin slices of prosciutto.

The recipes are explained clearly and are in keeping with the simplicity and freshness of true Italian cuisine. This is a book for lovers of Italian food but also for lovers of food based on fresh, seasonal produce. The recipes are not complicated and do not rely on long labourious hours in the kitchen. The Rotolo di Spinaci recipe has won me accolades every time I have made it. I recommend this book to anyone interested in true Tuscan cooking.

11 of 12 people found the following review helpful:

5.0 out of 5 stars A true culinary treasure, April 9, 2002

By	Midwest Book Review (Oregon, WI USA) - See all my reviews

A collaborative compilation and effort by Stephanie Alexander and Maggie Beer, Tuscan Cookbook: Recipes And Reminiscences From The Italian Cooking School is superbly enhanced with the full color photography of Simon Griffiths and showcases a cornucopia of wonderful dishes. From Salsa Agresto; Green Salad with Walnuts and Verjuice; Herbed Pasta with Fresh Tomato and Red Onion Sauce; and Figs Stewed in Amaro Syrup; to Spinach with Lemon, Garlic, and Pine Nuts; Baked Prune Plum and Mascarpone Tart; Cuttlefish Salad; and Pheasant in Vin Santo with Chestnuts and Pancetta, Tuscan Cookbook is as much fun to simply browse through as it is inspiring to plan a menu with. A true culinary treasure, the Tuscan Cookbook is a welcome and treasured addition to any dedicated gourmet cookbook collection.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Extraordinary!, March 29, 2005

By	Cosmas Bisticas "Chez Cosmo" (Denver) - See all my reviews (REAL NAME)

This is an excellent "recreational" cookbook, perfect for your coffee table or library. Exceptional photographs and relatively few, but very well chosen recipes. I have tried several of the recipes and did not find myself even tempted to make alterations. The "Grilled Quail in a Grape bath" as well as the Mascrapone tart, were two of my favorites, so far! Buy with confidence, you'll treasure this one for years!