Clarkson Potter
March 2012
On Sale: March 13, 2012
224 pages ISBN: 0307885283 EAN: 9780307885289 Kindle: B0070O8CP4 Hardcover / e-Book Add to Wish List
“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.
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