Flavours of Tuscany

Discover the fascinating culture of Tuscan food and cooking in this sumptuous book. With chapters on antipasti; soups: bread and pizza; fish and seafood; meat, poultry, and game; vegetable side dishes; and sweet things the book features a collection of over 75 delicious and authentic Italian recipes to try at home. Good cooks always emphasize the importance of using the best ingredients, and in addition to the recipes, Maxine Clark offers wise and witty introductions to some of Tuscany's key foods. She looks at Olives and Olive Oil; Sheep, Dogs and Tuscan Cheeses; Beans and Bean Eaters; Bread and Salt; White Cattle of the Val de Chiana (and their enormous steaks); Prosciutto and Cinghiale (wild boar); Orchards and Fields; and Wines: Super Tuscans and Vin Santo.

Product details

• Authors: Maxine Clark
• Assisted by: Peter Cassidy (Photographs)
• Publisher: Ryland Peters & Small
• Languages: English
• Product format: Paperback / Softback
• Release: 01.08.2009, delayed
• EAN: 9781845978891
• ISBN: 978-1-84597-889-1
• No. of pages: 160