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Synopsis
Abbondariza! Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are prepared in this exquisite region. As Italian chefs continually explore new ways to enjoy their country's harvest, Solo Verdura reflects the latest in today's Tuscan cooking.
Appreciated for their infinite variety., seasonal goodness, and incredible flexibility, vegetables are especially dear to the Tuscan palate. Anne Bianchicaptures the Italian passion for good food with contemporary recipes and engaging vignettes about the countrv and its people. Beginning with "Essentials," Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation techniques: braising, sauté steaming, frying, and stewing; roasting, boiling, baking, and grilling. She follows with eight chapters full of recipes for Tuscany's harvest: Leaves and Stalks; The Cabbage Family; Roots, Tubers, and Bulbs; Pods and Seeds, Vegetable Fruits; Mushrooms and Truffles; Vegetable Medleys; and finally, Broths, Sauces, Pestos, Oils, and Dough. In typical Tuscan fashion, these accessible recipes respect the natural flavors of vegetables without masking them in overpowering sauces. Melanzana Ripiena (Eggplant Boats Stuffed with Gorgonzola Polenta), Ravioli di Broccoli Proftanati con Limoncino e Scalogne (Broccoli Ravioli Perfumed with Shallots and Lemon Balm), and Crostata di Scarola, Cicoria e Acetosa (Bitter Greens Tart) are just a few of the dishes that will show you how to cook and savor vegetables Italian-style. Illustrated with over fifty black-and-white photographs, Solo Verdura brings a little bit of Tuscany into your home.
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Solo Verdura : The Complete Guide to Cooking Tuscan Vegetables
Published by
HarperCollins Publishers, 1997
ISBN 10: 0880015438
ISBN 13: 9780880015431
Used
Hardcover
First Edition
Seller: Better World Books, Mishawaka, IN, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. 1st. Used book that is in clean, average condition without any missing pages. Seller Inventory # 3602956-6
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
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Hardcover. Condition: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 2.2. Seller Inventory # G0880015438I5N01
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
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Hardcover. Condition: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 2.2. Seller Inventory # G0880015438I3N00
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables
Published by
Ecco Press, 1997
ISBN 10: 0880015438
ISBN 13: 9780880015431
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Hardcover. Condition: New. Dust Jacket Condition: New. 1st Edition. First edition 1997, first printing, numbers line starts with 1. Published by Ecco Press. Hardcover with DJ. Condition new, square tight and crisp book, no edgewear, corners not bumped, no markings of any kind, no names, no underlinings, no highlights, no bent page corners, not a reminder. DJ new, bright and shiny, no edgewear, no tears, no chips, price not clipped. 4to, XVI + 333 pages. Heavy book will require additional postage for international orders. Seller Inventory # 006906
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables
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Solo Verdura: The Cmplete Guide to Cooking Tuscan Vegetables
Published by
The Ecco Press, Hopewell, New Jersey, 1997
ISBN 10: 0880015438
ISBN 13: 9780880015431
Used
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First Edition
Seller: Leura Books, Bowral, NSW, Australia
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Hardcover. Condition: Very Good. Dust Jacket Condition: Very Good. First Edition. Abbondariza! Tender artichokes, curly endive, plump eggplants, fragrant fennel -- these are a mere sampling of the treasures found in the fields of Tuscany, where vegetables are not just a side dish. Here Italian heritage expert Anne Bianchi shares the secretsold and new-of how vegetables are prepared in this exquisite region. As Italian chefs continually explore new ways to enjoy their country's harvest, Solo Verdura reflects the latest in today's Tuscan cooking. Appreciated for their infinite variety., seasonal goodness, and incredible flexibility, vegetables are especially dear to the Tuscan palate. Anne Bianchicaptures the Italian passion for good food with contemporary recipes and engaging vignettes about the countrv and its people. Beginning with "Essentials," Solo Verdura includes helpful tips on how to buy, store, and clean various vegetables, from the ever-popular porcini mushroom to the relatively unknown salsify, cardoon, and celeriac. Once you know how to choose the best, Bianchi offers a variety of preparation techniques: braising, sauté steaming, frying, and stewing; roasting, boiling, baking, and grilling. She follows with eight chapters full of recipes for Tuscany's harvest: Leaves and Stalks; The Cabbage Family; Roots, Tubers, and Bulbs; Pods and Seeds, Vegetable Fruits; Mushrooms and Truffles; Vegetable Medleys; and finally, Broths, Sauces, Pestos, Oils, and Dough. In typical Tuscan fashion, these accessible recipes respect the natural flavors of vegetables without masking them in overpowering sauces. Melanzana Ripiena (Eggplant Boats Stuffed with Gorgonzola Polenta), Ravioli di Broccoli Proftanati con Limoncino e Scalogne (Broccoli Ravioli Perfumed with Shallots and Lemon Balm), and Crostata di Scarola, Cicoria e Acetosa (Bitter Greens Tart) are just a few of the dishes that will show you how to cook and savor vegetables Italian-style. Illustrated with over fifty black-and-white photographs, Solo Verdura brings a little bit of Tuscany into your home. Dust jacket has a faint crease to bottom of front. Quantity Available: 1. Shipped Weight: 2-3 kilos. Category: Cookery, Food & Wine; United States; Cooking, Wine & Dining; ISBN: 0880015438. ISBN/EAN: 9780880015431. Inventory No: 268086. This book is extra heavy, and may involve extra shipping charges to some countries. Seller Inventory # 268086
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables Bianchi, Anne
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Oct 21, 1997. Condition: Used: Like New. Like-New hardcover in glossy dust jacket. This copy has a remainder mark to the bottom edge. No other flaws. Seller Inventory # 0815A029904
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Solo Verdura: The Complete Guide to Cooking Tuscan Vegetables
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Ecco (1997) no place given, 1997
ISBN 10: 0880015438
ISBN 13: 9780880015431
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First Edition
Seller: Prairie Archives, Springfield, IL, U.S.A.
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Very good in very lightly edgeworn jacket First Edition hardbound Friday, January 15, 2010 3:22:45 PM. Seller Inventory # BOOKS005854
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Solo Verdura: The Complete Guide To Cooking tuscan Vegetables
Seller: cookbookjj, Pasadena, CA, U.S.A.
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Hardcover. Condition: Fine. Dust Jacket Condition: as new. 1st. 0880015438 AS NEW as new dj. Seller Inventory # MAIN031965I
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