Discover the fascinating culture of Tuscan food and cooking in this sumptuous book. Good cooks always emphasize the importance of the best ingredients, and Maxine Clark takes this one step further with wise and witty introductions to some of Tuscany's key foods. She looks at Olives and Olive Oil; Sheep, Dogs and Tuscan Cheeses; Beans and Bean Eaters; Bread and Salt; White Cattle of the Val de Chiana (and their enormous steaks); Prosciutto and Cinghiale (wild boar); Orchards and Fields; and Wines: Super Tuscans and Vin Santo. From antipasti to sweet things, and pizza to fish and seafood dishes, there is a comprehensive selection of delicious and authentic recipes.
- ISBN10 1845971434
- ISBN13 9781845971434
- Publish Date 1 March 2006
- Publish Status Out of Print
- Out of Print 29 April 2009
- Publish Country GB
- Imprint Ryland, Peters & Small Ltd
- Format Hardcover
- Pages 160
- Language English