Binding: Hardcover
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.
Title: The Tuscan Sun Cookbook Recipes From Our Italian Kitchen
Author(s): Mayes Edward
Publisher: Random House Usa Inc
Barcode: 9780307885289
Pages: 224 Pages, 150-200 4-Color Photographs
Publication Date: 3/13/2012
Category: National & Regional Cuisine