Toscana In Cucina The Flavours Of Tuscany
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Toscana In Cucina The Flavours Of Tuscany
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Author : Franco Palandra
language : en
Publisher:
Release Date : 2024
Toscana In Cucina The Flavours Of Tuscany written by Franco Palandra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Cooking categories.
Toscana In Cucina
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Author : Paola Baccetti
language : en
Publisher: Sime Books
Release Date : 2013
Toscana In Cucina written by Paola Baccetti and has been published by Sime Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
The entire gastronomical civilization of Tuscany enclosed in 80 recipes. This is not simply a cookbook, but an authentic glimpse into the culinary art and culture of this region—a voyage through images created especially for this volume by specialized photographers. There are traditional dishes, but also many recipes with creative touches, along with suggestions for food and local wine pairings.
Ciao Tuscany
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Author : Damian Mandola
language : en
Publisher:
Release Date : 2004
Ciao Tuscany written by Damian Mandola and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cookery, Italian categories.
Damian and Johnny return with a colorful volume of hearty fare of Tuscan derivation. From the antipasti to dolci, these chefs offer intensely flavored dishes from that fabled west-central Italian region crowned by Florence.
La Mia Cucina Toscana
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Author : Luongo Pino
language : en
Publisher: Broadway
Release Date : 2003
La Mia Cucina Toscana written by Luongo Pino and has been published by Broadway this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Cooking categories.
Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen" and Simply Tuscan," has written a highly personal, completely innovative take on the food of his native region. For more than two decades, Pino Luongo has been one of New York City's most renowned restaurateurs. Inspired by the many culinary crosscurrents in this most cosmopolitan of cities, he has devised an original version of the food of Tuscany that draws on ingredients and inspiration from Italy, America, and even Asia. Grouping recipes by key ingredients (such as grains and legumes, mushrooms, spring vegetables, and fall vegetables) instead of by courses, he explains the Old-World "Il Classico" roots of his recipes, then takes them in exciting new directions with his own vibrant, New-World versions. In this brand new approach, the thick Florentine soup ribollita becomes a delectable filling for ravioli. Polenta replaces bread in pappa al pomodoro (tomato and bread soup). The farro grain finds a new role as the basis of a warm salad made of mushrooms and arugula. Shellfish is happily married with the usually vegetarian dish caponata. There are poultry (Rigatoni with Chicken and Pea Ragout with Prosciutto), pork (Pork Short Ribs, Tuscan Style), and meat dishes (Lemon and Oregano-Marinated Lamb Chops with Roasted Peppers) and for an unusual finish to the meal, he gives advice on serving cheese with unexpected accompaniments. A luscious selection of "dolci includes desserts such as Chocolate Pudding with Cherry Sauce and Citrus Zest and Almond Biscotti. Occasionally Pino Luongo looks back to Tuscany's glorious past for inspiration, as with the dessert dating from the Renaissance, Tagliatelle Torta with Apples and Raisins. Based on dishes served in Pino Luongo's popular and acclaimed restaurants as well as recipes he has created at home through improvisation, "La Mia Cucina Toscana will delight anyone interested in exploring something new from one of Tuscany's favorite sons.
A Taste Of Tuscany
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Author : Sylvia Tombesi-Walton
language : en
Publisher: DK Eyewitness Travel
Release Date : 2001
A Taste Of Tuscany written by Sylvia Tombesi-Walton and has been published by DK Eyewitness Travel this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
From simple farmhouse fare to complete meals from the regions favorite restaurants, "A Taste of Tuscany" is an evocative portrait of the food, people, and landscape of Tuscany.
Tuscookany The Flavours Of Tuscany
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Author : Tuscookany chefs
language : en
Publisher: Tuscookany by permission of Sime Books
Release Date : 2013-08-15
Tuscookany The Flavours Of Tuscany written by Tuscookany chefs and has been published by Tuscookany by permission of Sime Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-15 with Cooking categories.
Normal 0 21 false false false EN-US JA X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Standaardtabel; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:Cambria; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-ansi-language:EN-US;} Tuscookany The flavours of Tuscany 80 traditional and non-traditional recipes Not just a recipe book, but a genuine overview of Tuscany's culinary history and culture, a journey in images through photographs taken specifically by expert photographers. The volume includes recipes but also dishes enhanced by the creative touch of the Tuscookany chefs who carefully selected and wrote them with valuable tips on the wine pairings with local wines. Tuscookany chefs Paola Baccetti at Casa Ombuto, Franco Palandra at Torre del Tartufo, and Laura Giusti at Bellorcia and the Mediterranean chef at Casa Ombuto generously offered a repertoire of recipes including their own family favorites. To discover the true taste of Tuscany, we traveled to the three Tuscookany villas: Here food lovers from around the world gather to perfect the art of cooking Italian. Torre del Tartufo (“Tower of Truffles”), an 16th century hill-top villa nested in Italy’s truffle country near the Etruscan village of Arezzo is one of three impressive stone villas belonging to Tuscookany, which transformed the landmark properties into venues for deluxe cooking vacations. Tuscookany’s 17th century Casa Ombuto, on 80 magnificent acres, is a few miles from Poppi, one of the most beautiful villages in Italy. The contemporary Bellorcia villa in the Orcia Valley, neighbors Cetona. Among its many awards, Tuscookany was named by The Observer as one of the “Top ten cookery schools in Europe”. At these luxurious accommodations, small groups of participants are instructed by some of the most respected Italian chefs in the region. Tuscookany which was founded 1999 selects their chef-instructors as much for their superior culinary abilities as their enjoyment of teaching. Like all great chefs, they learned to cook in their mother’s and grandmother’s – and in some cases their great grandmother’s, kitchens. The rustic dishes use simple, fresh ingredients. This is slow-cooked, richly flavored fare that draws seasonally from the garden, pasture and fields. At a long farmhouse table set beneath an awning of flowering vines participants share the dishes they’ve prepared. For more info about Tuscookany or "The flavours of Tuscany" please visit www.tuscookany.com
A Taste Of Tuscany
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Author : Leslie Forbes
language : en
Publisher:
Release Date : 1985
A Taste Of Tuscany written by Leslie Forbes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cooking, Italian categories.
"The mention of Tuscany evokes vivid images: sinuous dark cypresses leading to grand Renaissance palaces, vineyards disappearing into a hazy horizon, dusty tracks through medieval villages that end in hilltop olive groves, earthenware jugs full of good red wine, plates of tender home made pasta and markets overflowing with bright-colored vegetables. Leslie Forbes, artist and cook, set off for Tuscany last year, sketchbook and pencil in one hand and knife and fork in the other. She was captivated by the rich and diverse landscape and, in particular, the stupendous food. Her sharp eye and appetite led her to cantinas, bars, wayside stalls, markets, farms, shops and restaurants; wherever good food and wine were to be found. 'A Taste of Tuscany' is the result. It is Leslie's collection of authentic recipes punctuated by her observations, conversations and local gossip and stunningly illustrated by her vibrant drawings. More than just a cookbook, 'A Taste of Tuscany' is the record of a culinary odyssey through the heart of Italy."--
A Taste Of Tuscany
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Author : Leslie Forbes
language : en
Publisher: Little Brown
Release Date : 1985-01-01
A Taste Of Tuscany written by Leslie Forbes and has been published by Little Brown this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985-01-01 with Cookery, Italian categories.
The Tuscan Year
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Author : Elizabeth Romer
language : en
Publisher: North Point Press
Release Date : 1994-11-30
The Tuscan Year written by Elizabeth Romer and has been published by North Point Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-11-30 with Cooking categories.
The Tuscan Year recounts the daily life and food preparation of a family living on a farm in Tuscany. Elizabeth Romer chronicles each season's activities month by month: curing prosciutto and making salame in January, planting and cheesemaking in March, harvesting and threshing corn in July, hunting for wild muchrooms in September, and grape crushing in Ocober. Scattered throughout this lovely calendar are recipes—fresh bread and olive oil, grilled mushrooms, broad beans with ham, trout with fresh tomatoes and basil, chicken grilled with fresh sage and garlic, and apples baked with butter, sugar, and lemon peel, among many others. Alive with the rhythms of country tradition, The Tuscan Year is a treasure for the armchair traveler as well as the cook.
A Tuscan In The Kitchen
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Author : Pino Luongo
language : en
Publisher: Clarkson Potter
Release Date : 1988
A Tuscan In The Kitchen written by Pino Luongo and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Cookery, Italian categories.
This exuberant, delightfully unconventional cookbook is a warm, personal collection of recipes and reminiscences of the author's native Tuscany and a guide to a spontaneous way of cooking based on good taste and common sense rather than rigid rules. In A Tuscan in the Kitchen, Pino Luongo, the creator of New York's successful Il Cantinori restaurant, presents 140 of his favorite recipes, from soups and antipasti to salads and desserts. The recipes include such tempting dishes as trout with balsamic vinegar, peasant-style risotto made with sausage and peas, roasted quail with tarragon, spaghetti with sea bass sauce, radicchio and orange salad, and baked peaches stuffed with walnuts and chocolate. Interspersed throughout in a spirited narrative are tales of his adventures as well as stories of family celebrations and the local traditions of the people who live in Tuscany's dries, hill towns, and fishing ports. Mr. Luongo shows us how to cook the Tuscan way, using a small repertoire of ingredients and a few basic techniques to create dishes that taste delicious and can be endlessly varied. The ingredients in each recipe are broken down into a three-part list: pantry staples, like olive oil, pasta, and canned plum tomatoes; cold storage items such as eggs, butter, and cheese; and a handful of market foods that need to be purchased fresh. In the recipes, he gives basic instructions and guidelines for making each dish but does not give exact quantities. For instance, a recipe for tagliatelle with fresh garden vegetables suggests a variety of vegetables and herbs; the cook decides how many and how much of each to use, according to taste. Mr. Luongo teaches us the kind of flexibilitygood cookshave always practiced and encourages us to create our own personal style of cooking -- and have a wonderful time in the kitchen, too. Filled with warmth and an irrepressible enthusiasm for life's pleasures, A Tuscan in the Kitchen is an original and inspiring cookbook.