FLAVORS OF TUSCANY: RECIPES FROM THE HEART OF ITALY (COOK BOOK COOKBOOK)

CLARK, MAXINE

ISBN 10: 1845971442 / ISBN 13: 9781845971441

Published by Ryland Peters & Small, London, NY, 2006

About this Item

VERY GOOD CONDITION IN VERY GOOD UNCLIPT(S24.95) DUST JACKET. .price inked over.ow close to new copy.clean, solid, bright.; WHITE SPINE & COVER TITLES ON DARK GREEN HARD COVERS.DUST JACKETCover photo shows PLATE SETTING with house & TALL NARROW TREES.on the white plate,knife & fork.GREEN & ORANGE Silk Marker ribbons.DJ has very extra wide inner flaps for added strength. Book duplicated DJ art.AREA MAP endpapers ; 160pg pages; "Italian cuisine is so much more than pasta and pizza.Maxine Clark is a leading food writer and a gifted cooking teacher whose work appears in magazines and newspapers.

Seller Inventory # 135999

Bibliographic Details

• Title: FLAVORS OF TUSCANY: RECIPES FROM THE HEART OF ITALY (COOK BOOK COOKBOOK)
• Publisher: Ryland Peters & Small, London, NY
• Publication Date: 2006
• Language: English
• ISBN 10: 1845971442
• ISBN 13: 9781845971441
• Binding: HARDCOVER
• Illustrator: Illustrated by PETER CASSIDY color photos
• Edition: first edition,3p; 109876543pt line.
• Condition: Very Good
• Dust Jacket Condition: Very Good

About this title

Synopsis

Flavors of Tuscany is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Percorino and Panzarotti. Minestre (soups) includes the clic Minnestrone and Cacciucco (mixed fish stew). Past e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Percorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Includes illuminating essays on ingredients such as olive oil, meats, cheeses, beans, mushrooms, and wine. With Flavors of Tuscany Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. Evocative photography by Peter Cidy, all shot on location.