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Tuscany
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Featuring more than 50 simple, authentic recipes, Tuscany is a culinary journey exploring local food traditions, producers, world-class wines, including Chianti, and ingredients such as truffles, artisan salami, and lardo di Colonnata (a type of preserved pork fat). Beyond the rural landscape studded with cypress trees, gently rolling hills and traditional farmhouses that everybody knows, Tuscany is renowned for a remarkable culinary tradition that still exists to this day. Over 150 specially commissioned colour photographs reveal a side of the region and its food that many tourists never experience, providing a unique visual journey around one of the world's best food regions. The book is organized by province, with the recipes integrated throughout the book to reveal their true origins. Authentic favourites include Pappardelle all'Anatra (Pappardelle with Duck), Pappa col Pomodoro (Tomato and Bread Soup) and Castagnaccio alla Pistoiese (Pistoia Chestnut Cake), and every recipe is accompanied with easy-to-follow instructions, whether for a kitchen novice or a seasoned chef.
show more- Hardback | 272 pages
- 190 x 280 x 34mm | 1,378.91g
- 30 Mar 2011
- Phaidon Press Ltd
- LondonUnited Kingdom
- English
- col. Illustrations
- 0714860786
- 9780714860787
- 87,551
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Review quote
'reassuring in every aspect, from the style in which it's written to the imagery used. ... an education in traditional Tuscan fare' Food & Travel 'outstanding photographs that give a real feel for the location' BBC Good Food magazine 'Evocative and informative ... leaves you hungry for another visit.' Time Out
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