 |
 |
 |
 |
  |
 |
Marcella
Hazan's Marcella Cucina is a jewel: the recipes glow with the diverse
flavors of Italian regional dishes, the instructions are precise, and
the full-colour photographs are a fine complement to Hazan's writing,
which is both clear and alluring. Along with recipes, tested to perfection,
Hazan shares warm, personal stories along with snapshots of Italian life
and her usual caring advice. |
|
 |
Buy this title through amazon.com | |
 |
Buy this title through amazon.co.uk | |
 |
Walking
and Eating in Tuscany and Umbria. Tuscany and Umbria are famous for both
their glorious scenery and their superlative cuisines--could there be
a more perfect vacation than walking through the countryside, stopping
to dine along the way? In Walking and Eating in Tuscany and Umbria authors
James Lasdun and Pia Davis offer readers 40 itineraries ranging from half-day
walks to routes stretching over several days. |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Oz
Clarke's Wine Companion : Tuscany Guide.
This book-and-map publication includes a wine guide by Marc Millon to
travel in the main wine regions of Tuscany - with detailed itineraries,
guide to wines, and authoritative hotel and restaurant recommendations
- together with a stunning fold-out poster map with informative and detailed
captions by Oz Clarke with panoramic hand-painted views of the wine zones
of Chianti Classico, Bolgheri, Brunello di Montalcino and Vino Nobile
di Montepulciano.
|
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Diary
of a Tuscan Chef. Chef Cesare Casella treats this book as a diary, introducing
each menu by sharing memories and photographs of his life. He tells of
growing up at his family's restaurant (Vipore)
in the Italian countryside, entering (and winning) cooking contests, journeying
to France for gastronomic adventures, and leaving Italy to become executive
chef at Coco Pazzo in New York. |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Antonio
Carluccio's passion for Italian food is evident in this collection of
recipes which represent the best in both classic and modern Italian cooking.
From Pizza Fritta or Wild Mushroom Salad to Risotto with Two Artichokes
or Chicken Scaloppini with Herbs, Carluccio reaffirms that while the food
of Italy has a history as long and magnificent as the country itself,
it remains at the forefront of culinary imagination and style. |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Italian
Food. A reader writes ... "This is a new edition of Elizabeth David's 1958 classic. I'm so glad to see it back in print. David's somewhat prolix recipes range in tone from pedantic to stern to confiding - but always interesting and educational. The recipes are heavy for today's cuisine, but they're delicious. I especially rely on her risotto instructions. My favorite recipe is the Cuttlefish Stew." |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
The
Tuscan Year. Month by month, Elizabeth Romer details a year in a Tuscan
kitchen. Noting farm recipes calling for olive oil measured in wine glasses,
Romer recounts the way of life folks in Tuscany have enjoyed for centuries.
In winter they spin wool and cure quantities of prosciutto. In springtime
the pecorino cheese is made, while in summer the farm is ripe with corn,
pears, and sweet peas. Then, of course, comes autumn, the time for wine,
the time of the harvest. The rhythm of life naturally follows the foods
of the seasons. |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Touring
in Wine Country - Tuscany. Readers write ... "We
used this on our last trip to tuscany and it took us to locations that
turned into treasures." |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Jenkins
enthralls the reader as she discusses Tuscan food and how her friends
and neighbors gather, raise, and prepare it. Flavors of Tuscany is dense
with good food. There are roasts, the bread-based soup ribollita, crostini,
and less-known pleasures such as tomato-studded High Summer Risotto and
Braised Sweet Pepper Stew. Jenkins's observations about a fast-changing
way of living resonate with anyone who cares about quality of life. Her
culinary descriptions may inspire you to build an outdoor brick oven or
plan a trip to taste the wines, olive oil, and other special flavours
of Tuscany. |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
Here
- in one volume - the authentic, delicious recipes and foolproof techniques
that made Marcella Hazan's masterpieces, The Classic Italian Cookbook
and More Classic Italian Cooking, the most acclaimed, consulted and enjoyed
cookbooks in their field. Revised throughout - updated and expanded with
a revision of all recipes to reduce the fat content, new entries, and
50 new recipes. |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
 |
A
Food Lover's Companion to Tuscany, Carla Capalbo A reader writes ... 'Excellent, informative book with unique recommendations. As someone who lives in Italy, I found this book to give much more thorough and interesting suggestions. Definitely not the same old recommendations you find in all the other guide books. Touches on much more varied and unique foods such as where to find farro (spelt wheat) and organic meats and vegetables.' |
|
|
Buy this title through amazon.com | |
|
Buy this title through amazon.co.uk | |
| The
Tuscan Cookbook - Stephanie Alexander, Maggie Beer, Simon Griffiths
A reader writes ... "I tend to stick post-it notes to recipes I actually use and this book has more than any other. The book was written by two Australians over an autumn cooking course and so all of the ingredients are readily available in Italy and perfectly in season over that period of the year. (If you live in Italy, you know how infuriating it is to open a cookbook and find that several ingredients can only be bought in a large British supermarket.) Basically they take the best fresh produce from the market that day and cook it relatively simply. They introduced me to verjuice, which I make by squashing a bunch of our grapes. Their walnut and verjuice salad dressing is such magic that I make the salad a separate course and get comments every time. I have just taken the book off the shelf ready for this autumn and the photographs are as good as the recipes. You can't go wrong." |
|
|
Buy this title through amazon.co.uk |
|
|
|
 |