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True Tuscan : Flavors and Memories from the Countryside of Italy
by Cesare Casella

Overview -

A native of Lucca and the chef-owner of Beppe, Cesare Casella is the real thing when it comes to Tuscan food. In True Tuscan, Casella offers authentic recipes and Beppe favorites, as well as history and legends, culinary and otherwise, of Italy's most adored region.  Read more...


 
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More About True Tuscan by Cesare Casella
 
 
 
Overview

A native of Lucca and the chef-owner of Beppe, Cesare Casella is the real thing when it comes to Tuscan food. In True Tuscan, Casella offers authentic recipes and Beppe favorites, as well as history and legends, culinary and otherwise, of Italy's most adored region.

Tuscany has one of the richest cultural and culinary histories of all of Europe. From Catherine di Medici, who introduced the French to the fork and high heels, to Italian cowboys, this region boasts an intriguing and exciting heritage, and an equally thrilling cuisine. In True Tuscan, Casella presents the Tuscany he knows--the time-honored recipes of his ancestors spiced with historical facts and gossip. Casella is not afraid to update and improve, as his Beppe dishes make clear, but he is devoted to the Tuscan spirit, which he is uniquely qualified to celebrate and explore. These 125 tempting and satisfying recipes cover every course, from antipasti to dolci, and feature authentic flavors that promise to surprise and delight you and your guests.

 
Details
  • ISBN-13: 9780060555559
  • ISBN-10: 0060555556
  • Publisher: HarperCollins Publishers
  • Publish Date: September 2005
  • Page Count: 236


Related Categories

Books > Cooking > Regional & Ethnic - Italian

 
BookPage Reviews

Free-range Tuscan

A proud Tuscan through and through, Cesare Casella is delighted that "Tuscan" has become synonymous with the best that Italy has to offer. But Cesare wants more: he wants everyone to know his Tuscany, especially its food. True Tuscan: Flavors and Memories from the Countryside of Tuscany, his latest cookbook, is his passionate, personal guide to the way he works with food. The Casella approach is "free range," taking inspiration from all over Italy throughout its long history. In his hands, Sicilian Pasta Norma, a Bean Frittata first made for Cosimo di Medici, or Cacciucco, a traditional spicy fish stew, all become contemporary Tuscan because, as he says without false modesty, "I'm Tuscan." And when he creates a dish like spareribs (unusual in Italian cuisine) alla cacciatore, it, like the best Tuscan food, is all "about invention." It's also about the joy of preparing fabulous food from antipasti to dolci with a true Tuscan.

 
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