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Twelve: A Tuscan Cookbook
Book by Kiros, Tessa
416 pages, Hardcover
First published October 1, 2003
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177 people want to read
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Displaying 1 - 12 of 12 reviews
February 14, 2012
Update - ah, no hesitations about what rating to give this book now. The more I cook from it, the more I appreciate and get back to this and that recipe without changing a thing. Funny, I did not love this book at first, but it is now one of my absolute favorites. Everything seems simple, basic, maybe just slightly different (anchovies with broccoli, really? this ratio of almonds to cake batter? hmph) but it turns out to be all awesome. One of my favorite cookbooks ever, the more I cook from it the more I appreciate it.
And a small rant - it´s out of print. I want to buy a copy as a present, but no luck, and a mental block about using a "used book" as a gift.
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Original review:
I often hesitate about what rating, what one-dimensional integer variable of a very small set can be right to express what i think of one book. This is more understandable about novels, it feels very wimpishly to not know how to rate a cookbook. But this one is hard indeed. By ultimate measurement, which is if I want to cook the recipes, if they work, if I get some things I will do again and again from it, then 5 stars. My default chocolate cake recipe is now the one on this book. And it seems a serious book, the imminently cookable. A few countries away, though in a similar weather and culture, a lot of the recipes and the yearly rotation feel very authentic and true.
I am quibbling with the 4 stars mainly due to prejudice, I did not like this very much at first sight. Something about typesetting, about the not so many photos, even perhaps about the organization of the book - monthly, which makes sense though perhaps it is a little bit too wide for me to remember instantly in which month a given recipe will fall. 4 seasons OTOH might be too little. But I am getting converted to this book, I find myself actually cooking from it, and repeating recipes, this might get an upgrade to 5 stars anytime soon.
And a small rant - it´s out of print. I want to buy a copy as a present, but no luck, and a mental block about using a "used book" as a gift.
--
Original review:
I often hesitate about what rating, what one-dimensional integer variable of a very small set can be right to express what i think of one book. This is more understandable about novels, it feels very wimpishly to not know how to rate a cookbook. But this one is hard indeed. By ultimate measurement, which is if I want to cook the recipes, if they work, if I get some things I will do again and again from it, then 5 stars. My default chocolate cake recipe is now the one on this book. And it seems a serious book, the imminently cookable. A few countries away, though in a similar weather and culture, a lot of the recipes and the yearly rotation feel very authentic and true.
I am quibbling with the 4 stars mainly due to prejudice, I did not like this very much at first sight. Something about typesetting, about the not so many photos, even perhaps about the organization of the book - monthly, which makes sense though perhaps it is a little bit too wide for me to remember instantly in which month a given recipe will fall. 4 seasons OTOH might be too little. But I am getting converted to this book, I find myself actually cooking from it, and repeating recipes, this might get an upgrade to 5 stars anytime soon.
April 7, 2011
Just started reading, love the fact that it's month by month; seasonal cooking in Tuscany
May 9, 2009
The book begins with the author's statement that (Page 8): "This book is about ingredients and what I have seen people do with them, and even though all the dishes in the book are not Tuscan in origin they are all eaten here." Since ingredients are fresh on a seasonal basis, this book provides recipes by month of the year (hence, the title "Twelve" for the 12 months of the year).
To the heart of the matter, the month-by-month enumeration of recipes. Let's take a look at a handful of these to illustrate what is available in this book.
January: Scottiglia (Mixed meat stew). A stew made up of several meats (lamb, veal, pork,) sautéed with onions, carrot, celery, and garlic, simmered in tomatoes, seasoned with a variety of herbs (e.g., sage, bay leaves), and so on. Sounds like a delicious stew! And just right for a cold January day.
February: Arista (Roast rack of pork). Create some herbed olive oil, season the pork lightly and rub in the oil; wrap the pork with unsmoked pancetta (belly bacon); scatter vegetables around the meat dish, and proceed from there step by step. Again, it sounds mouth watering to me.
And so on, month by month. The book closes with some useful discussion of creating components for dishes (such as making fresh preserves and fresh egg pasta) and a glossary of ingredients and techniques.
All in all, a neat cookbook to play with if you are interested in Tuscan cuisine.
To the heart of the matter, the month-by-month enumeration of recipes. Let's take a look at a handful of these to illustrate what is available in this book.
January: Scottiglia (Mixed meat stew). A stew made up of several meats (lamb, veal, pork,) sautéed with onions, carrot, celery, and garlic, simmered in tomatoes, seasoned with a variety of herbs (e.g., sage, bay leaves), and so on. Sounds like a delicious stew! And just right for a cold January day.
February: Arista (Roast rack of pork). Create some herbed olive oil, season the pork lightly and rub in the oil; wrap the pork with unsmoked pancetta (belly bacon); scatter vegetables around the meat dish, and proceed from there step by step. Again, it sounds mouth watering to me.
And so on, month by month. The book closes with some useful discussion of creating components for dishes (such as making fresh preserves and fresh egg pasta) and a glossary of ingredients and techniques.
All in all, a neat cookbook to play with if you are interested in Tuscan cuisine.
August 10, 2011
I think this is her first published book & I wasn't as impressed with it as her later ones.
December 31, 2024
I adore Tessa's Venezia, so was very happy when a friend gifted me this book. only had time to breeze through it, but will make something from each month as 2025 progresses
July 31, 2014
A really brilliant book for real cooking. Tessa Kiros imparts a real spirit of place and people that resonates with any foodie who has ever been to, and connected with, Tuscany. This is early Kiros before the full media polish of later books. The basic premise is to follow the 12 months of the year and in so doing to traverse the seasonal ingredients available (albeit seasonally appropriate to Tuscany).
The writing is good and well balanced with the recipe content, of which there is plenty. The recipes I've tried were well described and straightforward to exceute (I avoid saying easy as some of them involve many stages). Some dishes aren't for the novice cook but most are accessible. For the more complex they are till squarely in home cook territory (no Fat Duck, Noma or Manresa type brigade de cuisine recipes :-) and with careful reading, planning and patience the results should be reliably repeatable.
This is one of my go to cookbooks in a collection of hundreds and it's one of a handful I've bought additional copes of to give to others as a present.
The writing is good and well balanced with the recipe content, of which there is plenty. The recipes I've tried were well described and straightforward to exceute (I avoid saying easy as some of them involve many stages). Some dishes aren't for the novice cook but most are accessible. For the more complex they are till squarely in home cook territory (no Fat Duck, Noma or Manresa type brigade de cuisine recipes :-) and with careful reading, planning and patience the results should be reliably repeatable.
This is one of my go to cookbooks in a collection of hundreds and it's one of a handful I've bought additional copes of to give to others as a present.
June 10, 2011
A gorgeous book full of beautiful photography and wonderful-sounding recipes. Not every recipe is practical (easy to find ingredients, easy to make) but it is a book to lose yourself in.
The watermelon sorbet was truly lovely and delicious:http://kahakaikitchen.blogspot.com/20...
The watermelon sorbet was truly lovely and delicious:http://kahakaikitchen.blogspot.com/20...
November 8, 2008
I have never actually cooked anything from this book but it is a gorgeous book to leaf through and plan which recipes you will try, one day. Just opening it transports you to a lovely Tuscan day.
June 1, 2017
This is my favorite Italian cookbook.
Want to read
August 3, 2013looks mouth watering so far. looking forward to trying the recipes in Tuscany!
February 10, 2011
outstanding. seasonal cooking throughout the year
February 4, 2014
This is one of my most used, best loved cookbooks. There are food spatters all over it. I would have given it a 5 star rating but I'm vegetarian so many of the recipes I haven't tried.
Displaying 1 - 12 of 12 reviews