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Author: Anne Bianchi Publisher: Ecco ISBN: 9780880014250 Category : Cooking Languages : en Pages : 312
Book Description
A Tuscan cookbook with a difference, From the Tables of Tuscan Women turns its gaze away from the overly familiar areas of Florence and Siena, and looks westward to the less familiar province of Lucca. Tuscany's most diverse province geographically, Lucca spans mountains and forests, olive groves and terraced vineyards, with a pristine coastline on the Tyrrhenian Sea. The cuisine of Lucca reflects both the richness of this diversity and the wealth of ingredients it provides -- from fritto misto di pesce, an assortment of fish battered and fried in olive oil, to cacciucci, a soup made entirely of fish and served on thick slices of toasted bread rubbed with garlic, to castagnaccia a sweet cake made with chestnut flour. Integral to the way of life there, Lucchesian food is inextricably bound up with the character of its people and their "uniquely Mediterranean lifestyle that mixes marvelous climate, a relaxed attitude, and an unrelenting passion of sitting down at the table," as Anne Bianchi says in her introduction. So, in order to most fully give the flavor of the cuisine of Lucca, Anne Bianchi, who has spent much of her life in Tuscany, introduces us to the spirit of the province and the soul of any Tuscan meal: its people. "No people anywhere in the world are more dramatic, outspoken, or riotously arrogant," she writes. In these pages we meet nine amazing Tuscan women, "hear their stories, stroll through their towns, and sample the best of their recipes." These virtuoso chefs share their secrets and opinions on everything from sauces to politics, spicing their conversation with witty and revealing anecdotes of life in their rural villages. Accompanied by lively photos, From the Tables of Tuscan Women gives intimate access to the culinary recipes and traditions of Lucca while offering an incomparable Tuscan experience. The voracious reader and adventurous cook will find new roads down which to travel, as well as sumptuous dishes to sample -- whose recipes can be easily replicated in American kitchens.
Author: Anne Bianchi Publisher: Ecco ISBN: 9780880014250 Category : Cooking Languages : en Pages : 312
Book Description
A Tuscan cookbook with a difference, From the Tables of Tuscan Women turns its gaze away from the overly familiar areas of Florence and Siena, and looks westward to the less familiar province of Lucca. Tuscany's most diverse province geographically, Lucca spans mountains and forests, olive groves and terraced vineyards, with a pristine coastline on the Tyrrhenian Sea. The cuisine of Lucca reflects both the richness of this diversity and the wealth of ingredients it provides -- from fritto misto di pesce, an assortment of fish battered and fried in olive oil, to cacciucci, a soup made entirely of fish and served on thick slices of toasted bread rubbed with garlic, to castagnaccia a sweet cake made with chestnut flour. Integral to the way of life there, Lucchesian food is inextricably bound up with the character of its people and their "uniquely Mediterranean lifestyle that mixes marvelous climate, a relaxed attitude, and an unrelenting passion of sitting down at the table," as Anne Bianchi says in her introduction. So, in order to most fully give the flavor of the cuisine of Lucca, Anne Bianchi, who has spent much of her life in Tuscany, introduces us to the spirit of the province and the soul of any Tuscan meal: its people. "No people anywhere in the world are more dramatic, outspoken, or riotously arrogant," she writes. In these pages we meet nine amazing Tuscan women, "hear their stories, stroll through their towns, and sample the best of their recipes." These virtuoso chefs share their secrets and opinions on everything from sauces to politics, spicing their conversation with witty and revealing anecdotes of life in their rural villages. Accompanied by lively photos, From the Tables of Tuscan Women gives intimate access to the culinary recipes and traditions of Lucca while offering an incomparable Tuscan experience. The voracious reader and adventurous cook will find new roads down which to travel, as well as sumptuous dishes to sample -- whose recipes can be easily replicated in American kitchens.
Author: Carole M. Counihan Publisher: Routledge ISBN: 1135939624 Category : Social Science Languages : en Pages : 268
Book Description
In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan examines how family, and especially gender have changed in Florence since the end of World War II to the present, giving us a portrait of the changing nature of modern life as exemplified through food and foodways.
Author: Cristina Ceccatelli Cook Publisher: Gibbs Smith ISBN: 9781423600640 Category : Cooking Languages : en Pages : 236
Book Description
Contains simple recipes representing Tuscan style cooking, taken from the author's Sun Valley, European-style bistro, covering all courses from appetizers through desserts.
Author: Gabriele Corcos Publisher: Simon and Schuster ISBN: 1501143611 Category : Cooking Languages : en Pages : 288
Book Description
From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes a brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes. With five seasons of their Cooking Channel show, Extra Virgin, still repeating regularly and their neighborhood Brooklyn Italian café-slash-supper-club, The Tuscan Gun, thriving in its second year, Debi Mazar and Gabriele Corcos have invited us again into their kitchen to share delicious recipes for the whole family to enjoy. Good Italian cooking is family cooking. From potato gnocchi with a buttery red sauce just like how Gabriele’s grandmother used to make it, to the Tuscan fried chicken marinated in classic Italian flavors to put a whole new spin on a traditional American recipe, Super Tuscan showcases the best of both cultures, and introduces unique recipes that can only come from a multicultural kitchen. Along with over 100 tasty recipes, Debi and Gabriele share entertaining anecdotes, useful tips, and day-to-day life in their household with over 125 stunning photographs. Super Tuscan will inspire you to make cooking a daily experience in your family life and live la dolce vita wherever you are.
Author: Frances Mayes Publisher: Crown ISBN: 0767917456 Category : Biography & Autobiography Languages : en Pages : 321
Book Description
#1 NEW YORK TIMES BESTSELLER • The beloved memoir of self-discovery set against the spectacular Tuscan countryside that inspired the major motion picture starring Diane Lane—now in a twentieth-anniversary edition featuring a new afterword “This beautifully written memoir about taking chances, living in Italy, loving a house and, always, the pleasures of food, would make a perfect gift for a loved one. But it’s so delicious, read it first yourself.”—USA Today For more Frances Mayes, including a tour of her now iconic Cortona home, Bramasole, watch PBS’s Dream of Italy: Tuscan Sun Special! More than twenty years ago, Frances Mayes—widely published poet, gourmet cook, and travel writer—introduced readers to a wondrous new world when she bought and restored an abandoned Tuscan villa called Bramasole. Under the Tuscan Sun inspired generations to embark on their own journeys—whether that be flying to a foreign country in search of themselves, savoring one of the book’s dozens of delicious seasonal recipes, or simply being transported by Mayes’s signature evocative, sensory language. Now with a new afterword from Frances Mayes, the twentieth-anniversary edition of Under the Tuscan Sun revisits the book’s most popular characters.
Author: Frances Mayes Publisher: Clarkson Potter ISBN: 0307953866 Category : Cooking Languages : en Pages : 226
Book Description
“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.” —from the Introduction In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: · Fried Zucchini Flowers · Red Peppers Melted with Balsamic Vinegar · Potato Ravioli with Zucchini, Speck, and Pecorino · Risotto Primavera · Pizza with Caramelized Onions and Sausage · Cannellini Bean Soup with Pancetta · Little Veal Meatballs with Artichokes and Cherry Tomatoes · Chicken Under a Brick · Short Ribs, Tuscan-Style · Domenica’s Rosemary Potatoes · Folded Fruit Tart with Mascarpone · Strawberry Semifreddo · Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.
Author: Aurora Baccheschi Berti Publisher: National Geographic Books ISBN: 0789327325 Category : Cooking Languages : en Pages : 0
Book Description
A sumptuous escape to the sensual culinary flavors of the Italian countryside, with more than a hundred recipes for the home cook. In a wild, undiscovered corner of Tuscany called Maremma, boars roam the hillsides, olive trees stand like sentries, and fennel perfumes the air. This landscape yields its own cuisine—rustic dishes that let their seasonal ingredients shine through. There is no better place to learn the secrets of this cuisine than the Castello di Vicarello. This twelfth century fairy-tale castle is now an exclusive resort where the proprietor, Aurora Berti, prepares meals based on the garden. Here, Aurora presents the many recipes she has developed over the past decade by sharing with local peasant women and drawing from her own family’s traditions. Organized by season, this charming cookbook immerses the reader in the daily rhythms of the land. The dishes are accompanied by sidebars and photos that convey the story of this place: pruning the vineyards in winter, picking asparagus in spring, drying tomatoes for sauce in summer, and hunting porcini in fall. The recipes burst with flavor while remaining simple: black kale crostini, radicchio and walnut salad, carbonara with favas, roast pork with apples, peach crostata. My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello is the next best thing to taking a trip to this magical country. "Damn good stuff comes out of this cucina."--GQ "Travel like royalty this season [at] southern Tuscany's Castello di Vicarello."--Vogue "This castle is exactly where Rapunzel should be letting down her hair. It's amazing--unusual and full of character."--Tatler "Heaven!" --The New York Times Travel Magazine "If I have only one life to live, let me live a good part of it at the Castello di Vicarello."--Richard David Story, editor-in-chief, Departures "Castello di Vicarello offers some of the most spectacular food in Italy, thanks to Aurora Baccheschi Berti. Lovingly prepared with local ingredients, Aurora's dishes succeed in transporting her guests to the perfect state of bliss."--Julian Niccolini, Managing Partner, The Four Seasons Restaurant, New York "We still talk about the fried zucchini flowers, and the dark cured ham made from boars reared on the estate. I quickly realized the only proper answer to 'What would you like for lunch' was 'Whatever you would like to cook!'"--Ed Smith, The Times, London
Author: Nancy Harmon Jenkins Publisher: Broadway ISBN: 9780767901444 Category : Cookery, Italian Languages : en Pages : 0
Book Description
One of the country's top food writers draws on her years of Tuscan living to uncover the essence and origins of this unique region's authentic home cooking in a marvelous collection of 100 recipes. Eight-page color photo insert. 25 photos.
Author: Anne Bianchi
Author: Anne Bianchi
Author: Coleen Kirnan
Author: Carole M. Counihan
Author: Cristina Ceccatelli Cook
Author: Carole Counihan
Author: Gabriele Corcos
Author: Frances Mayes
Author: Frances Mayes
Author: Aurora Baccheschi Berti
Author: Nancy Harmon Jenkins