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The Tuscan Sun Cookbook : Recipes from Our Italian Kitchen
by Frances Mayes and Edward Mayes and Steven Rothfeld


Overview - 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.  Read more...

 
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More About The Tuscan Sun Cookbook by Frances Mayes; Edward Mayes; Steven Rothfeld
 
 
 
Overview
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."

 
Details
  • ISBN-13: 9780307885289
  • ISBN-10: 0307885283
  • Publisher: Clarkson Potter Publishers
  • Publish Date: March 2012
  • Page Count: 223


Related Categories

Books > Cooking > Regional & Ethnic - Italian

 
BookPage Reviews

A tavola, per piacere!

Frances Mayes has lived under the Tuscan sun for more than two decades and has opened her home and her heart to us in her best-selling books. Now, with The Tuscan Sun Cookbook, embellished by 150 gorgeous full-color photos, she and her husband Ed invite us into their kitchen to share the treasures of la cucina Toscana. The Mayeses have learned about Tuscan food from the inside out, from the locals—friends, neighbors, restaurateurs, butchers, cheese and winemakers—and they’ve acquired the Tuscan obsession with food and the joy in preparing and sharing it. Most of the recipes (more than 150) are simple and traditional, ranging from antipasti to dolci, with stops for a passel of perfect pasta—including spaghetti with arugula and pancetta and Orecchiette with Shrimp—and classics like Chicken with Artichokes, Sun-Dried Tomatoes and Chickpeas and Green Beans with Black Olives. Whether Frances is writing recipes, invoking the essence of real extra-virgin olive oil or the “liquid sunlight” of a lemon, she infuses everything with her lyric love of this place in the sun.

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