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Williams-Sonoma: The Savoring Series
Savoring Tuscany: Recipes And Reflections On Tuscan Cooking
An unforgettable odyssey through the world's legendary culinary capitals, each book includes 130 recipes and full-color photographs throughout.
For centuries, Tuscany has lured travelers drawn to its artistic richness, its romantic hill towns reached by cypress-lined roads, its stunning coastline, and its unforgettable cuisine. Savoring Tuscanytakes readers on a journey in search of the authentic Tuscan table. Along the way, you'll experience Tuscan culture and history, and learn about some of the people, dishes, and ingredients that have made it one of the world's culinary capitals.
For centuries, Tuscany has lured travelers drawn to its artistic richness, its romantic hill towns reached by cypress-lined roads, its stunning coastline, and its unforgettable cuisine. Savoring Tuscanytakes readers on a journey in search of the authentic Tuscan table. Along the way, you'll experience Tuscan culture and history, and learn about some of the people, dishes, and ingredients that have made it one of the world's culinary capitals.
256 pages, Hardcover
First published October 28, 2001
49 people want to read
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December 27, 2013
A beautiful book, replete with good photography, recipes, and slick pages. The book begins with a brief introduction to the subject, The author notes what is covered in this volume (page 20): ". . .you'll find a collection of the region's most beloved and delightful recipes, some steeped in tradition, others reflecting a more contemporary Tuscany." The introduction notes the "Holy Trinity" of Tuscan cooking--wine, olive oil, and bread. One thing that I would have enjoyed--a more coherent history of Tuscany, but that is a minor point.
The main part of the book is divided into several sections--antipasti (starters, such as salads, crostini, and frittata), primi (soups, pastas, risotto), secondi (fish, poultry, and meat), contorni (seasonal vegetables), and dolci (desserts, such as cakes, gelati, fruit desserts). Each section features a brief introduction that lays out the context for each section just mentioned.
Antipasti: some examples of recipes include Potato and onion frittata; baby artichoke, parmesan, and arugula salad; dipping vegetables and olive oil (simplicity: a set of vegetables to be dipped in olive oil, seasoned as each diner might want); black cabbage bruschetta); and so on. Primi? Examples: bread and tomato soup; polenta with wild boar sauce; onion soup; pumpkin risotto; linguine with seafood.
Secondi: oven roasted trout with potatoes; drunken pork chops; marinated rabbit with mushrooms; roast pork loin and potatoes with garlic and rosemary; fillet of sole with mushrooms. Contorni: spring peas with pancetta; sauteed Swiss chard; braised potatoes; asparagus in yellow sauce. Finally, dolci: rice custard cake; apricot jam tart; vin santo ice cream; flat bread with wine grapes and rosemary.
The volume concludes with a glossary (including recipes for various broths and a discussion of different pastas),
A beautiful volume, filled with wonderful content. What an entree to Tuscany!
The main part of the book is divided into several sections--antipasti (starters, such as salads, crostini, and frittata), primi (soups, pastas, risotto), secondi (fish, poultry, and meat), contorni (seasonal vegetables), and dolci (desserts, such as cakes, gelati, fruit desserts). Each section features a brief introduction that lays out the context for each section just mentioned.
Antipasti: some examples of recipes include Potato and onion frittata; baby artichoke, parmesan, and arugula salad; dipping vegetables and olive oil (simplicity: a set of vegetables to be dipped in olive oil, seasoned as each diner might want); black cabbage bruschetta); and so on. Primi? Examples: bread and tomato soup; polenta with wild boar sauce; onion soup; pumpkin risotto; linguine with seafood.
Secondi: oven roasted trout with potatoes; drunken pork chops; marinated rabbit with mushrooms; roast pork loin and potatoes with garlic and rosemary; fillet of sole with mushrooms. Contorni: spring peas with pancetta; sauteed Swiss chard; braised potatoes; asparagus in yellow sauce. Finally, dolci: rice custard cake; apricot jam tart; vin santo ice cream; flat bread with wine grapes and rosemary.
The volume concludes with a glossary (including recipes for various broths and a discussion of different pastas),
A beautiful volume, filled with wonderful content. What an entree to Tuscany!
Displaying 1 of 1 review